How to cook delicious chicken aspic

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Jelly, jelly, aspic - dishes very similar in cooking technique. They are characteristic of both Slavic cuisine and Western European cuisine. Deliciously cooked, originally decorated, jelly has long been an excellent decoration for any holiday table.

Basic Requirements

The food belongs to the category of snacks from poultry, fish and other meats. It can be spicy and spicy, depending on the seasonings and spices that the chef puts in the dish. Usually, garlic is among the mandatory ingredients - in this regard, chicken jelly is especially indicative. Cook broth with various roots, carrots. However, when the liquid is poured into plates, many are limited only to the "yushechka". Neither pieces of carrots nor other components of the broth get into the jelly. The main requirement for the dish is that it be transparent, light, with a rich amber hue.

What do they eat with

Very topical question: what is cold served with? There may be several options. Acid sets off the taste of the dish, so table vinegar is often put on the table,slightly diluted with cold boiled water and very generously flavored with hot ground pepper (black). Horseradish is great for appetizers - homemade or store-bought. It was he who was most often served as a dressing. But especially for gourmets who prefer dietary jelly from chicken necks, it has long been customary to offer mustard to it, but spicier. An obligatory "accompanying" dish was considered a salad of cabbage - red or ordinary, white. It was not considered shameful for our ancestors to prepare another salad for jelly: grate black radish, s alt, pour vegetable oil and sprinkle with vinegar, sprinkle this splendor with green onions or garlic feathers.

Cold Chicken

In order for your chicken jelly to freeze well, you need to take a carcass that is fat enough. Of course, this is the case if you plan to cook without gelatin. On the other hand, young meat (alas, lean) boils better, becomes soft, tender and just melts in your mouth. However, it is possible to make such chicken jelly from the carcass of an adult bird, in which teeth will not get stuck. You just need to boil the broth longer. For fat, the carcass is placed along with the paws, sometimes with the head. Let's try?

Recipe 1: with egg

To implement this recipe, you will need, in addition to the main product, a few bay leaves, a few cloves, a handful of allspice and hot peppercorns, 5-6 garlic cloves, fresh herbs, 1onion, s alt (to taste) a few eggs (for decorations). Chicken aspic is prepared in this way: wash the bird, cut it into pieces, put it in a deep saucepan, pour cold water (3 liters or so). Add a whole onion, spices, let it boil over high heat. Then remove the scale, s alt, reduce the fire to medium and cook until the meat begins to separate from the bones by itself. It is important that your chicken jelly (recipe with photo attached) does not boil or boil much, otherwise it will turn out to be cloudy in appearance, unappetizing. When the meat is ready, and the volume of the broth will decrease by about a quarter (or half), strain the liquid twice. Remove the skin from the chicken. Cut the meat into portions. Pass the garlic through the garlic or also cut it into “petals”. Hard boil eggs, cool, peel, cut into ovals, circles, slices or halves - as you like. Put meat, garlic in special plates or forms, pour a little broth. If it is already cold, place the containers in the refrigerator. When the jelly "grabs", lay out the pieces of eggs, decorate them beautifully with sprigs of parsley and dill and add more broth. Put the plates back in the cold, and after a couple of hours, a delicious and very pleasant-looking snack is ready!

Recipe number 2: with carrots

Note that chicken jelly in a slow cooker turns out wonderfully. The device seems to have been specially designed for this dish: when choosing the right mode, the broth does not boil, does not become cloudy, the meat calmly languishes for itself, reaching the desired condition,melts down nicely. And yes, it's very easy to prepare! The carcass should be cut into 4-5 parts, put in a bowl, add a pinch of coriander, allspice and other spices, carrots cut into pieces and 50 g of celery root. Add water and turn on to bring the contents to a boil. Try to see if your future chicken jelly is s alty enough. In the slow cooker, set the "extinguishing" mode and leave for 2 hours. When everything is ready, remove the meat from the bones, strain the broth through 3 layers of gauze, spread out, pour everything into plates and let it harden. If desired, boil a few whole carrots separately, peel them, cut them into shapes (asterisks, triangles, etc.) and place them on cold plates. A wonderful, rich jelly is guaranteed for you!

Recipe 3: Turmeric

It is believed that this dish is best obtained from a rooster. Then it definitely hardens well and has the very “sunny” color that the hostesses diligently achieve. But what if you have to cook from lean chicken? In this case, pork legs are placed in the pan. Their bones contain enough natural gelatin, which, getting into the broth, contributes to its solidification. Plus, at the end of cooking or when the pan is already removed from the heat, add a little turmeric to the liquid. It will give the dish not only a delicate aroma, but also a wonderful rich color. For the rest, follow the described recommendations.