Chicken Aspic
⏳ Time
2 hours + 8 hours
🥕 Ingredients
11
🍽️ Servings
10
Description
The ratio of meat to broth in aspic can be adjusted to your taste. If you want more jelly, you need to increase the amount of broth and gelatin by two or even three times.
Ingredients
- Poultry - 1 piece
- Celery stalk - 1 piece
- Carrot - 1 piece
- Onion - 1 head
- Sweet Pepper - 1 piece
- Bay leaf - 1 piece
- Allspice berries - 6 pieces
- Gelatin - 0.7 oz
- Salt - to taste
- Horseradish Leaves - to taste
- Mustard Greens - to taste
Step by Step guide
Step 1
Place the chicken in a pot with cold water and bring it to a boil.
Step 2
As soon as the water starts to boil, reduce the heat and skim off the foam.
Step 3
Coarsely chop the carrot, celery, and onion.
Step 4
Add the vegetables, bay leaf, allspice, and a couple of pinches of salt to the pot and simmer on low heat for 1.5 hours.
Step 5
Remove the chicken from the broth, shred it by removing all bones and skin, and cut the larger pieces of meat into smaller chunks.
Step 6
Strain the broth and measure out 1 liter. The remaining broth can be frozen and used for other dishes. Taste the broth for salt and adjust seasoning if necessary.
Step 7
Soak the gelatin in cold water for 3–5 minutes, then add the softened sheets to the slightly cooled broth and mix well.
Step 8
Place the chicken meat in a mold for the aspic, pour over the prepared broth, cover with a lid, and refrigerate until fully set.
Step 9
Serve the prepared jelly with horseradish and mustard.
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