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 our favorite version of jellied appetizer - with poultry, 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 + -
- - taste + -
- - 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 of clean water into a saucepan, add 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. Fill from above a small amount broth and put it back in the refrigerator to thicken and solidify the liquid.
- Meanwhile, crumble the cooked and cooled chicken meat. We divide it into small pieces with a knife, 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, lower the dishes with the treat into hot water for a couple of seconds, after which the snack will easily peel off from 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!
There are dishes that are not entirely easy to prepare, but their very appearance inspires a festive mood and arouses appetite.
Chicken aspic is an excellent treat for the whole family, which often reminds traditional jellied meat, only more elegant and solemn. Cook it up using our detailed instructions It won’t be difficult – choose the option you like and start cooking!
How to serve chicken aspic
Most often, in videos from the Internet, we can see that such a dish is offered to guests in a small bowl, laying out the appetizer in portions. However, some chefs prefer to serve chicken jellied meat in a large, bulky container, such as ordinary jellied meat.
This dish has no special requirements - do it the way you like best. But if you really liked professional recipes with photos reminiscent of restaurant food - choose a portioned option for serving snacks.
Of course, the most important thing about this dish is its appetizing and beautiful appearance. That is why they are used in cooking colorful vegetables and even greens.
Chicken aspic, original step-by-step recipe
To pleasantly surprise your household, pour the dish into an unusual container - corrugated, with wavy edges, and so on. After all, when you turn the snack over and place it on the tray, it will retain its unusual shape and attract even more admiring glances.
Ingredients
- Chicken legs – 700 g;
- Carrot – 1 large young root vegetable;
- Purified water – 2 l;
- Onions – 2-3 pcs.;
- Allspice peas - to taste;
- Gelatin – 10-20 g;
- Bay leaf - to taste;
- Salt - to taste;
- Parsley – 1 bunch;
- Pickled cucumbers – 2 pcs.
How to make chicken leg aspic at home
- Let's process it first chicken legs. Also for classic version Aspic, you can also use poultry wings, although it will be much more convenient to cook the broth on the legs (they contain more meat).
- We wash our bird under cool water. Then put a suitable saucepan on the fire and pour purified water inside.
- Place the chicken thighs in cold water, turn the heat to medium and begin preparing the broth for the aspic.
- When the liquid boils, reduce the heat and remove the foam from the surface of the broth. Remember that a transparent and beautiful chicken aspic will only come out if you regularly remove the noise when cooking the broth.
- Into the foam-free broth we lower the washed whole carrots and onions, from which we simply remove the husks. We also omit the bay leaves for flavor.
- We cook the broth for at least 50-60 minutes, during which time the vegetables will cook well and give off their flavor to the water, and the bird meat will become soft and can be easily removed from the bone.
- Ready chicken bouillon remove from heat. Salt and pepper at your discretion.
- Remove the onions from the pan and discard them. Leave the carrots.
- We also remove the cooked chicken legs, remove all the pulp from the bones, and then chop them with a knife.
- We pass the liquid remaining in the pan through a clean gauze sieve to make the aspic clean and as transparent as possible.
- When the liquid has cooled, pour 200 ml of broth and dissolve the gelatin crumbs in it, leaving it for about an hour.
- When the gelatin granules swell and increase noticeably, put this part of the chicken broth on the stove and bring it to a hot state, stirring so that the component is completely dissolved in water.
- Add the part with the dissolved gelatin back to our saucepan with the broth and mix well.
- Let's chop the cucumbers beautifully - it's best to cut vegetables for aspic with imagination, for example, unusual shape in the form of a circle, heart and so on. This will add a festive mood to the dish.
- We select a suitable vessel for freezing the aspic. It can be any shape with fairly high sides.
- Pour a little broth into it and put it in the cold for 15-35 minutes so that this layer thickens noticeably.
- Now let’s put our beautifully chopped vegetables into the aspic, as well as washed and coarsely chopped parsley.
- We hide the vessel in the cold again so that the layer sets and the appetizer does not lose its beauty in the future.
- After this, it’s the turn of the chicken meat. Place it on top of the vegetables so that the layer is even and dense enough.
- Fill the chicken with broth so that it is completely covered in it, but not too much.
- Put it in the cold and wait for this layer to thicken.
- When this happens, add another layer of chicken to the bowl, and then fill it again with broth and let it harden well and set in the refrigerator.
- We remove the completely cooled and frozen aspic from the mold and lay it with the bottom layer up so that it turns out beautiful and unusual.
The easiest way to turn the filler over is to rinse the container with it well for a couple of seconds. warm water– the top layer of the broth with gelatin will melt slightly, and then the appetizer will quickly pull away from the walls of the bowl.
Recipe for classic portioned chicken fillet aspic
Ingredients
- Chicken fillet – 500 g;
- Onions – 2 pcs.;
- Carrots – 1 pc.;
- Gelatin – 25 g;
- Celery – a bunch;
- Bay leaf – 3-4 pcs.;
- Purified water – 2 l;
- Black pepper - to taste;
- Salt - to taste.
How to make your own delicious aspic from homemade chicken
- We wash the fillets in cold water under the tap and then put it in a pan of water and put it on fire.
- Peel the onion and place it in the boiling liquid with the chicken meat. We will also peel the carrots, but leave the fruit whole and send it to boil in the broth.
- We'll drop it there Bay leaf for the smell. Let's cook the broth for the aspic, and then let the liquid cool.
- Separately, pour in gelatin to make the snack thick and so that it holds its shape perfectly. To do this, pour the cooled broth into a glass and let the capsules swell in it.
- Then heat the liquid and dissolve the gelatin in it.
- Mix all the broth again, pouring the chicken jelly back into the pan. Let's mix several times.
- Add salt and spices to the pan to your taste.
- Pour a middle layer of broth into the bottom of the serving bowls and put it in the refrigerator to thicken.
- When this happens, chop the cooked carrots. You can simply crumble it into circles, or you can cut out more elegant patterns.
- Pour the carrots into bowls, adding washed celery greens, chopped coarsely.
- Lightly pour in the broth and put it in the refrigerator to harden.
- On top of this layer we will crumble the chicken meat, which we will cool and chop with a knife. Pour chicken broth on top and hide the portioned plates again until they harden.
- The last layer will be the chicken again - lay out the rest, filling it with broth.
- Let the dish set completely in the refrigerator.
Serve the chicken aspic to the table by removing it from the molds and turning it upside down.
Prepare chicken bouillon.
Rinse the chicken with cold water.
Pour water (2 liters) into a saucepan, add chicken and bring to a boil.
Skim off the foam and reduce the heat.
Add the onion, carrots and cook for about an hour, at a low simmer, until the meat is well cooked and easily separated from the bones.
15 minutes before the broth is ready, add salt, bay leaf and peppercorns.
Remove the onion, carrots and spices from the prepared broth (discard the boiled onion).
Remove the chicken from the broth, separate the meat from the bones and chop.
Strain the broth through cheesecloth.
Separate 1 glass from the broth, cool it and soak gelatin in this broth for 1 hour.
Heat the broth with the swollen gelatin over low heat until the gelatin dissolves, without bringing to a boil.
Pour 1-1.3 liters of broth into a saucepan and pour the broth with gelatin solution into it. Mix well.
Cut pickled cucumbers into circles or semicircles.
Cut out stars or other shapes from boiled carrots.
Pour a thin layer of broth with gelatin into the prepared form, put in a cool place and let it thicken a little.
Place carrot flowers, herbs, cucumber slices, etc. into the thickened but not frozen jelly. and place in the refrigerator until completely frozen.
Place pieces of chicken meat on the frozen layer of jelly.
Place cucumber slices on top and pour another layer of jelly.
Refrigerate until completely frozen.
Lay out all the meat in this manner until the mold is filled - pouring jelly over each layer and cooling until the gelatin hardens.
When the jelly has set well, lower the mold with the aspic into hot water for 1 minute and turn it over onto a plate, bottom side up.
Calories: Not specified
Cooking time: Not indicated
Jellied is cold meat or fish appetizer which is served before. You can prepare aspic from any meat - beef, veal, chicken, turkey, tongue, white fish and add various vegetables, herbs, boiled eggs. Without this spectacular and delicious snack Not a single holiday is complete, be it a grand New Year's party or a small family celebration.
To make the broth for aspic clear, you need to cook it over low heat, avoiding rapid boiling. Gives the broth a golden color onion, carrots and white roots, which are boiled with meat. Prepare the aspic in advance so that the appetizer has time to harden well.
Ingredients for broth:
- chicken breast– 1 piece (or 500 grams of any chicken meat);
- allspice peas – 0.5 teaspoon;
- salt - to taste;
- large carrots – 1 piece;
- onions – 1 piece;
- parsley root – 1 pc.
For the filler you will need:
- chicken broth – 2 cups;
- instant gelatin – 1-1.5 tbsp. spoons;
- boiled eggs;
- green pea fresh or frozen;
- boiled carrots;
- parsley or dill;
- sweet bell pepper;
- boiled chicken meat.
Recipe with photos step by step:
Chicken aspic, step by step recipe with photo in molds:
Cook strong chicken broth with salt, roots and spices. Be sure to skim off any foam that has risen and cook the meat over low heat, then the broth for the chicken aspic will turn out clear. Remove the chicken and vegetables from the finished broth, strain the broth through several layers of gauze.
Cut the carrots into cubes. We won't need the rest of the vegetables; they can be thrown away.
Boil hard-boiled eggs. Divide into yolk and white, set the yolks aside (they are not needed for aspic, they can be used, for example, for cooking
Cut the chicken meat into small pieces.
Remove the core and seeds from the sweet pepper, cut the pulp into cubes the same size as the rest of the products.
Pour boiling water over green peas (frozen) for 1-2 minutes. Drain the water, rinse the peas with cold water and pat dry. Fresh peas Place in boiling water for a minute and cool.
The amount of gelatin depends on the serving option for chicken aspic. If you serve in portions, as in the recipe, then add 1.5 tbsp to 2 cups of broth. spoons of gelatin. If the aspic will not be removed from the mold, then 1 tbsp is enough. spoons.
Pour 50-70 ml into gelatin. warm water. Stir and leave for a few minutes. When the gelatin swells and becomes homogeneous mass, place the dishes on water bath and heat until the gelatin becomes liquid. Pour the gelatin into the hot (but not boiling) broth and stir.
To the bottom silicone molds add red pepper cubes and parsley leaves.
Mix all the chopped ingredients of the aspic with chicken, add green peas. Fill the molds 2/3 full (or more).
Pour broth with gelatin into molds. Place the tray with the molds in the refrigerator for several hours. The chicken aspic should harden and become dense.
Before serving, run a knife along the sides of the molds and separate the aspic. Remove the molds, place the aspic on a flat dish and garnish with olives or black olives. If the aspic is served in a large form, it must be cut into portions.
We also suggest that you definitely try it
Chicken meat cannot be called anything other than a universal product. From it you can prepare a lot of delicious and variety of dishes: delicious rich broth, roast, chops, cutlets, and grilled chicken. Many different salads also cannot do without such meat as an essential ingredient. Or you can cook chicken aspic - delicious and beautiful dish, which will look equally good on both regular and festive table. So, it's decided. Cooking The recipe for this dish is quite simple. True, the preparation will take some time, but the effort expended is worth it: both the husband will praise the skillful housewife, and the children will be happy to eat this healthy, tasty and satisfying dish.
Classic recipe
Chicken aspic, the recipes of which are very diverse, can be prepared as in the classic way, and in other interpretations involving the addition of various ingredients to improve the taste and appearance dishes. For the usual cooking method you will need:
Chicken ( whole carcass or its individual parts: breast, legs);
Spices to taste, salt;
Gelatin (1 package weighing 50 g);
Lemon (for decoration).
Preparation
The chicken must be thoroughly washed and placed in a pan. Fill with water and place on the stove. After the water boils, it must be drained and the meat rinsed again. This is necessary so that the chicken aspic turns out transparent and not cloudy. The product must be put back into the pan, add water, add roots, salt and spices. Cook over low heat until the meat begins to separate from the bones. Remove the chicken and leave to cool, and strain the broth. Then pour pre-soaked gelatin into it and bring to a boil, but do not boil. If the goal is to make the chicken aspic perfectly transparent, then you can strain the broth with gelatin dissolved in it again. Separate the cooled meat from the bones, then cut into even, beautiful pieces. You can use bowls, a dish, or trays as a form for the aspic. Place meat on the bottom of the selected dish and garnish with lemon slices on top. Pour in the broth so that it covers the chicken with a thin layer and place in the refrigerator. After the jelly has hardened, pour the rest of the broth onto the chicken aspic and let it harden again.
Festive option: aspic with chicken, carrots and green peas
To prepare this dish you will need the same ingredients as in the first version, plus carrots and green peas. As a form for the filling, you need to take 200 ml plastic glasses. The entire process of preparing meat and broth is similar to that described in classic recipe. Separately, you need to cook the already peeled carrots, cool them, then cut them into slices. Place a slice of lemon, carrots, and green peas on the bottom of plastic glasses. Then fill the containers with chopped chicken meat and fill with broth almost to the top. Place in the refrigerator until completely frozen. So that the chicken aspic can be removed from the mold, before serving, it is advisable to immerse the cups in hot water, and then, turning them upside down, shake out the contents onto a plate. By the way, all additional ingredients can be varied according to your own tastes and priorities.
