Recipe for making chicken aspic. Chicken aspic

Trembling transparent jelly envelops the pieces tender meat. Delightful pungent taste with pepper and a slight hint of garlic. Festive chicken aspic with gelatin can be served as multilayer cake, decorating it with bright vegetable flowers and fancy ligature of snow-white mayonnaise patterns. The filling will contain dense egg white, spicy olives, juicy pieces sweet pepper. Your guests will really like this dish.

Taste Info Meat snacks

Ingredients

• chicken breast – 1 kilogram,
• eggs - 2 pieces,
• bell pepper – 1 piece,
• hot pepper – 1 piece,
• carrots - 2 pieces,
• olives – 200 grams,
• gelatin - 25 grams,
• garlic – 1 head,
• green,
• salt, ground black pepper.

How to make chicken aspic with gelatin

The chicken breast is washed and placed whole in a two-liter saucepan. The meat is poured cold water, salt to taste, put on medium heat. Throw one whole peeled carrot into the broth. When the liquid begins to boil, you will have to stand at the stove for about 10 minutes, continuously removing flakes of foam. This is the main condition for the transparency of the broth. The pan is on the fire for 30 minutes, then the heat is turned to low and the broth is cooked for another 20-30 minutes.
Boil the second carrot in a separate bowl without removing the peel. The cooled carrots are peeled and cut into semicircles. Olives are cut in half sweet pepper– triangles, bitter – thin circles. Parsley sprigs are separated into leaves. The decorations for the aspic are ready.


The meat is placed on a plate, the carrots are taken out and thrown away. To make a dense jelly, 25 grams of gelatin are dissolved in 4-4.5 glasses of broth. The liquid should cool to 70-80 degrees, gelatin crystals are poured into it and stirred vigorously until dissolved. A little liquid is poured into the mold, the layer thickness is no more than 1 centimeter. The mold is placed in the refrigerator for half an hour, the rest of the broth is kept near the stove so that it does not harden prematurely. As soon as the jelly hardens in the refrigerator, take it out. Arbitrary patterns of vegetables are laid out on the surface.


Pour a couple of spoons of the broth into the mold, which has already cooled completely, and put the aspic back in the refrigerator. The patterns will be fixed on the surface and will not fly apart when pouring the next portion of liquid.


Chicken meat is separated from the bones, cut into cubes, generously sprinkled with ground black pepper. The garlic is squeezed through a press, mixed with the meat and left to soak the pieces.

Take the aspic out of the refrigerator, pour in another layer of broth, which will cover the vegetable patterns by a centimeter. The hardening process lasts as standard.
Place all the meat on the frozen layer of jelly, alternating it with pieces of boiled eggs, halves of olives and dill.


The remaining broth, located in a warm room, has not yet had time to harden. This liquid is poured over the meat, the formation of the aspic is complete. The form must be filled to the brim so that the jelly does not disintegrate when removed from the dish.


The mold sits in the refrigerator until the filling completely hardens. So as not to spoil appearance aspic, lower the mold for 10 seconds in hot water, and then turn it over to large flat dish. The bottom layer becomes the top of the cake.

Teaser network

I am neither a gourmet nor a sophisticated cook. But the fear of metabolic hibernation and the inevitable gain of “dormant” weight forced me to give up a significant part of my carbohydrate diet and turn to protein dishes.

Nutritionists recommend focusing on national cuisine, insisting on our genetic adherence to traditions, and do not advise getting carried away with the exotic. And Singaporean scientists claim that chicken broth is a healing remedy.

A number of sources consider gelatin, obtained from cattle bones and containing collagen, to be very useful, especially for joint diseases.

I cook broths masterfully - once upon a time, during the times of housekeeping, which coincided with the not-so-fed Soviet reality, broths and soups were on our table almost every day.

Chicken and all other ingredients are now always achievable and quite affordable. So I made my choice, and my day off was filled with pleasant bustle in the kitchen and an indescribable aroma that evokes an appetite and a desire to see guests in the house! Try it too!

Dishes

• saucepan 3 l;
• saucepan 0.5 l;
• container for diluting gelatin;
• strainer;
• non-stick frying pan;
• portion molds.

Products

• cleaned drinking water 4.5 liters;
• one chicken;
• three medium carrots;
• two onions;
• two chicken eggs;
• 60 g gelatin;
• parsley or parsnip root (you can use dried roots);
• a bunch of fresh herbs - parsley, dill, basil;
• cayenne and allspice peas;
• fresh ginger;
• salt.

Take it on board good mood and the music that creates it - and off we go!

Preparation

Step one

Place the washed eggs in a small saucepan, pour in cold water until they sink, and place on low heat.

Step two

We cut up the chicken. If the chicken was bought in a store, remove all the skin from it, cut off the neck, tail, and lower part of the drumstick.

We carefully cut off all subcutaneous fat - adipose tissue accumulates toxins and antibiotics, inevitable in factory production.

Step three

Place the chicken in a large saucepan, pour in cold water so that it is completely covered, put on the fire, bring to a boil, boil for 5-10 minutes.

Step four

Remove the boiled eggs from the heat and run over them with cold tap water to make it easier to separate the shells.

Step five

Remove the pan with the chicken from the heat, pour out the water along with the foam, rinse the carcass with boiling water, put the roots, half a bunch of greens into the pan, bay leaf, pour boiling water over the pepper again and put it on the fire.

Step six

Fry the pre-washed and dried carrots and onions in a dry frying pan to give the husks a golden color. Place the vegetables in the pan with the chicken.

Step seven

Pour gelatin with water. Usually the recipe is on the package and depends on the form in which the gelatin is sold - granules, powder or plates.

The quantitative proportions do not change: in order for the aspic to hold its shape, you need 40 g of gelatin per 1 liter of broth.

So that the soaked gelatin is desired consistency, 1 teaspoon of dry matter will require a third of a glass of water.

Step eight

Cook the chicken until done. Competent sources recommend boiling the chicken for an hour and a half. In my practice, for some reason this happens faster. I always use the potential of the osmolation process and try to maintain nutritional value products.

The readiness of the meat is determined by the unhindered penetration of the fork into the meat. As soon as our attempts are successful, turn off the heat under the pan, take out the carrots and roots, add salt, cover with a lid and leave to cool.

Step nine

Remove the cooled chicken and onions. The onion has boiled down, giving up its flavor to the broth, and we will no longer need it.

Step ten

Strain the broth. If you do this through cheesecloth, the remaining fat will end up on the fabric, the broth will be absolutely dietary, and the aspic will be transparent.

Step eleven

Mix broth and gelatin.

Step twelve

Pour the strained broth into portion forms by a third. We put it in the refrigerator. When meat and vegetables are laid out on a frozen layer, they will visually float in transparent jelly and this will give the dish incredible chic! (You can skip this step if you wish).

Step thirteen

Separate the meat from the bones, cut it and separate it into fibers. We cut the roots into strips or half rings.
We separate fresh herbs into small branches. Cut into thin strips fresh ginger. Don't overdo it!

Step fourteen

Place the meat and vegetables on the frozen layer in portioned forms. Pour in a mixture of broth and gelatin and place in the refrigerator.

Step fifteen

Remove the molds from the refrigerator. To ensure that the aspic retains its shape and gets onto the plate without damage, we heat the bottom of the molds in hot water.

Choose sauces and drinks according to your preferences and your diet. And bon appetit!

If you have any extra broth, pour it into plastic container and put it in the freezer. If frozen, it can be stored for 3 months, maintaining nutritional value and flavor.

What chef doesn’t want to hear as many compliments as possible from guests who came to taste the festive table?

Chicken aspic with gelatin is a recipe that will always help out and come to the rescue if there is not a lot of food in the refrigerator or when you need to cook something without extra effort and expense. We offer your favorite option jellied snacks- with poultry meat, which always turns out great.

How to dilute gelatin for chicken aspic

Of course, you can always prepare such a treat without gelatin, but making it at home will be problematic. Remember how much work it takes to prepare jellied meat, because in order for it to freeze, you need to boil the broth thoroughly, and there should be a lot of bones in it.

If you add a little gelatin to the pan, the taste and appearance of the dish will not be affected at all, and gelatin itself is a healthy product.

It is obtained from animal fibers – cartilage tissue primarily. And it contains a lot of elastin - a natural component responsible for the beauty of skin and hair.

This is why adding gelatin to chicken aspic is possible and even necessary if you are watching your figure. The fact is that the calorie content of the snack is noticeably reduced if you cook the broth using chicken breast and use low-calorie gelatin for thickening.

How to properly dilute gelatin for aspic

• Traditionally, the granules are diluted in already prepared broth. Therefore, first boil the chicken in water.
• It is important that the broth is cold; it is better not to soak gelatin in hot water. That's why, according to technology, we cool the glass meat broth, and only then add gelatin powder into it.
• We wait for the fibers to swell - this usually takes about an hour. It is important that the granules noticeably increase in volume.
• After this, the liquid with gelatin can be heated to stir it properly and dissolve it. But don’t overdo it—you can’t boil gelatin.
• The broth with the gelatin dissolved in it is added back into the common container with the rest of the liquid, after which it is thoroughly mixed.

Chicken aspic with gelatin, simple recipe

Ingredients

• — 500 g + -
• - 1 root vegetable + -
• — 2-3 pcs. + -
• — 2 pcs. + -
• Gelatin – 20 g + -
• — 2 l + -
• - 1 bunch + -
• - to taste + -
• - to taste + -

How to make your own delicious chicken aspic with gelatin

Cooking chicken and broth for a festive aspic

• Boil the chicken in a saucepan, after rinsing it under cold water. Since we use gelatin in the aspic recipe, you can cook the broth using “naked” boneless meat.
• Preparing the broth is simple: pour about two liters into a saucepan clean water, put in the chicken and wait for the liquid to boil.
• After this, salt and pepper the broth, add bay leaf to it and reduce the heat, periodically skimming off the foam on the surface of the pan.
• After about ten minutes, put the peeled onions and washed whole carrots into the pan, which must first be peeled.
• Cook the broth for about an hour, not forgetting to drain the foam so that the aspic turns out beautiful and almost transparent.
• Remove the finished broth from the heat and let it cool completely. Throw away the onion and bay leaves, set the carrots aside for a while.

The liquid itself in the pan will have to be strained first to remove any remaining spices and herbs and make the broth clean.

• When it has cooled, pour a separate portion into a glass or cup and cool in the refrigerator.

Add gelatin to the prepared chicken broth

• Pour gelatin into a glass, stir and let it swell well - at least 30-40 minutes.
• Then we follow the instructions described above: heat the broth, dissolve all the granules and pour it back into the pan.

Place the chicken broth in the refrigerator to harden.

• Pour some of the broth into the bottom of a dish with high sides and put it in the refrigerator so that the first layer of our aspic has time to thicken.

Crumble poultry and carrots into the frozen broth

• Then cut the carrots on top. It is important that the pieces are transparent - they will be at the top when we turn over our finished gelatin aspic, so they will be clearly visible.
• We'll also chop the washed greens here. Pour a small amount of broth on top and put it back in the refrigerator to thicken and solidify the liquid.
• Meanwhile, crumble the cooked and cooled chicken meat. Using a knife we ​​divide it into small pieces, or you can simply disassemble it into fibers with your hands - whatever you prefer.

Forming the last two layers of cold appetizers

• Place half the meat in the aspic, pour broth on top and let this layer harden completely in the refrigerator.
• After this, put the remaining chicken in a bowl, pouring the remaining broth with gelatin.

We send the aspic into the cold for final hardening.

• Place the dish in the refrigerator and wait for it to completely harden. It is best to put the plate of aspic in the cold overnight.

Before serving, immerse the dish with the treat in hot water for a couple of seconds, after which the snack will easily peel off the walls of the bowl.

Turn the aspic over and place it bottom side up. The surface of the frozen mass can be decorated with a sprig of fresh herbs.

As you can see, chicken aspic with gelatin is a simple recipe that still retains classic look dishes and its mouth-watering taste.

Have a nice holiday!

Coarsely chop the onion and together with chicken breasts and put the carrots in a saucepan with 1.5 liters of hot salted water. Cook for 25-30 minutes, 10 minutes before readiness add frozen green peas, bay leaf, garlic and peppercorns, spices. Boil separately chicken eggs. Soak gelatin in water to swell.

Remove the breasts, cool, and cut into thin slices. Cut each egg into a circle, boiled carrots cut into flowers. Strain the broth. Heat the gelatin (do not boil!), pour about 400 ml into it chicken broth and stir. Place half of the green peas on the bottom of a form tapering towards the bottom (for example, a glass salad bowl), and carrot flowers around the circumference.

Place slices in a heap in the center of the mold, on top of the peas. chicken fillet, place circles of eggs around the edges, lay out the remaining peas on top.

Fill with broth. Place the aspic in the refrigerator to completely harden.

Chicken aspic does not require much time or special knowledge. It cooks quickly, unlike jellied meat. You can decorate the filling as you like using silicone molds for filling and curly cutouts for carrots. As additives when pouring, you can add herbs, a slice of lemon, boiled egg or green peas, some prefer corn, but I will make the most traditional and simple version of aspic, and decorate it for Valentine's Day. This dish is wonderful cold appetizer for any holiday.

For the aspic, you can use a whole chicken, but I usually use different parts of the bird that I have collected in the freezer. And they were found there chicken legs a couple of pieces (I used chicken breast earlier), one more chicken thigh, and the necks of broilers, which were brought by relatives from the village for the occasion. The necks are hefty and there is a lot of meat on them. Of course, you also need carrots, onions, a little garlic, but this is optional, gelatin, salt, bay leaf.

Peel the carrots and onions.

Wash the chicken parts and, if necessary, cut them into smaller pieces. I will cook the aspic not just quickly, but very quickly, since I use a multicooker-pressure cooker for this process. Place the chicken and vegetables in the multicooker bowl. My device has a volume of 6 liters, so I take birds of approximately 1.7 kg.

Fill in about 1.8 liters of water, but not more than the maximum mark in the bowl. Add salt, pepper, bay leaf.

Turn on the “jellied” pressure cooker mode and the time will be 30 minutes. Close the lid and let the chicken cook. If you don’t have such a unit, no problem! You just need to boil the chicken on the stove until cooked, plus another 20 minutes so that the meat falls off the bones and that’s it!

While our chicken is cooking, you can soak gelatin in 1.5 cups cold water and leave to swell.

When the chicken for aspic is ready, it looks like this, the meat is falling off the bones and the broth is rich and aromatic. You can taste for salt and add more if necessary.

Remove the meat to a plate and let it cool slightly. While the meat is cooling, heat the gelatin in a small amount of broth until it dissolves completely, but do not boil. Combine the broth with the remaining broth and warm it up a little. When the meat has cooled, separate it from the bones and chop it finely. If you wish, you can finely chop the garlic and mix it with the meat, but this is very individual!

Let's choose molds or special dishes for aspic. Although the aspic turns out to be decent in volume, I will demonstrate on one mold how you can arrange the aspic for example romantic evening. IN silicone mold in the shape of a heart, use a carrot cookie cutter to cut out the heart and place it on the very bottom.

Lay out the chopped meat and some canned green peas.

Pour in the strained broth and refrigerate for 4-5 hours. When the aspic hardens it is ready.

Before serving, place the finished aspic on a plate and you can start dinner!

Serve with mustard or horseradish. Bon appetit!