Chicken aspic with gelatin

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make chicken aspic with gelatin? Prepare the necessary ingredients. Wash the chicken breasts well and dry with a paper towel. If you have them on the bone, then you need to remove the meat from the bone and remove the skin. Wash and peel the carrots thoroughly.

2. STEP 2

   

   Place chicken breasts in a saucepan and cover with water. Add whole carrots, peppercorns and salt to taste there. When the water starts to boil, foam will form. It will need to be removed. The most convenient way to do this is with a slotted spoon. Cook the breast until done, 30-40 minutes. If you use poultry, it may take 2-3 times longer to cook. In this case, add the carrots not at the beginning, but approximately in the middle of cooking.

3. STEP 3

   

   When the meat and carrots are ready, remove them from the broth. Tear the breasts into small pieces with your hands or cut them with a knife. Cut the carrots into circles or into shapes, which will make the dish more beautiful.

4. STEP 4

   

   Strain the broth through a fine sieve, cheesecloth or clean cotton cloth and cool slightly. Then add gelatin and stir thoroughly until it is completely dissolved.

5. STEP 5

   

   Place the carrots on the bottom of a semicircular bowl. Place pieces of meat on top.

6. STEP 6

   

   Carefully pour the broth over the chicken and carrots. Let the aspic cool to room temperature, and then put it in the refrigerator to harden! Bon appetit!

Comments on the recipe

GalchonoK

17.11.2023

4.5

If jellied meat is on the table, it means there is a holiday in the house! Have you tried this version of chicken aspic in the form of a roll? Convenient, beautiful, original!

Corason

17.11.2023

5

We slaughtered a domestic chicken and the question arose of what to cook. After looking through recipes on my favorite website, I decided to cook jellied meat according to this recipe. Only I made aspic not from fillet, but from a whole homemade chicken, taking it apart into parts. I added a little more carrots than indicated in the recipe. I cooked homemade chicken three times longer so that it was soft. I also cooked peeled carrots in broth, but added them much later on the author’s advice. In addition to peppercorns and salt, I also added bay leaf and chopped garlic for a richer aroma and taste. Taking out the chicken, I divided it into meat and bones. I tore the meat into fibers and cut the carrots into circles. I first diluted the gelatin in a small amount of broth and then poured it into the pan. Strained the broth through a fine strainer. Since I was going to serve the jellied meat in plates, according to the author’s advice, I first laid out the meat, then poured in the broth and laid out the carrots. After cooling at room temperature, I put the aspic in the refrigerator. It froze quite quickly. The chicken aspic with gelatin turned out incredibly tasty, aromatic and beautiful. The taste is bright, the frozen broth is rich, the chicken meat is soft. It's a pleasure to eat. Chicken aspic was served as a separate dish with slices of black bread and horseradish. This is delicious! I recommend everyone to cook it. Many thanks to the author!