Chicken aspic: cooking options, ingredients, recipes

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

Jellied dishes have long been famous for their beneficial properties, excellent taste and spectacular appearance. Today there are no inaccessible products, so this treat is prepared from a wide variety of ingredients. However, most domestic hostesses prefer to decorate their holiday table with beautiful chicken aspic.

This dish always turns out to be very satisfying, light and spectacular. And to prepare such an unusual appetizer, it is not at all necessary to have any special culinary skills. If you follow a simple recipe for aspic chicken, then even a novice hostess can easily get a delicious treat. Festive jelly will be a wonderful decoration for any table.

Jellied chicken - low-calorie, he althy, but very beautiful dish. Its preparation does not require special culinary skills, and an excellent result is guaranteed in any case. For anyone on a low-bad cholesterol diet or just a he althy lifestyle, you should definitely treat yourself to some delicious chicken aspic.

Description

This dish won't take too long to prepare becauseit is done quite easily and quickly. You can arrange a delicate, mouth-watering treat to your taste, using, for example, beautiful curly shapes. In addition to the main ingredient - poultry meat, you can supplement your aspic with beef, pork, boiled eggs, peas, corn, all kinds of vegetables, herbs and lemon slices.

There are a huge number of recipes for aspic chicken today, and you can cook according to them from any part of the bird. True, experienced chefs say that it is the rooster that has the best properties for making jelly. After all, it contains much more gelling substances, due to which the jelly is more elastic and, accordingly, beautiful. However, chicken carcass is still used most often.

You can cook jelly literally from all parts of the bird: neck, wings, thighs, brisket and others. In addition, to obtain a beautiful appearance, it is customary to add auxiliary components to chicken aspic and use unusual shapes, which is also important. It is up to you to decide which ingredients to add to your dish. So choose the recipe you like and start creating your culinary masterpiece.

How to cook chicken aspic

Today, the traditional recipe for poultry jelly has many different options. It is often prepared with the addition of gelatin and without it at all, supplemented with sour cream, mayonnaise or a variety of vegetables. A rich broth for aspic can be prepared both on the stove and in a slow cooker. A ready snack is acceptedpour into bowls, bowls, glasses and even simple plates. In addition, there is a way to prepare chicken aspic when it is made like brawn, pouring into a bottle.

Among all this variety of numerous jelly recipes, you can easily choose the one that will be easiest for you to cook. However, acquaintance with this wonderful appetizer should start with the simplest and most affordable way of cooking.

Product List

Jellied chicken with gelatin is an unusually tasty and at the same time simple dish. Such a treat is rightfully considered universal. After all, it is perfect for everyday lunch, and for a festive banquet. The classic recipe for chicken aspic with gelatin uses poultry fillet, eggs and vegetables. And cooked aspic is usually served with ketchup, horseradish, mustard or garlic sauce.

So, to prepare this dish you will need:

• 1kg chicken breast;
• liter of broth;
• a few garlic cloves;
• large carrots;
• 3 eggs;
• a few sprigs of greenery for decoration;
• large onion;
• 30g gelatin;
• s alt, pepper and other spices of your choice.

This beautifully decorated cold appetizer will take approximately 2 hours to make.

How to cook

First of all, thoroughly rinse the carcass, place it in a large pot and cover with water. Bring the broth toboil and be sure to remove the foam with a slotted spoon. Peel the vegetables, rinse and also send to the pan. Reduce the power and cook the meat for an hour. By the way, in parallel, you can put eggs on the stove - they need to be hard-boiled.

Pour the gelatin into a bowl and pour a small amount of warm water. After the powder swells, it can be used. Carefully strain the chicken broth through several layers of cheesecloth to rid the liquid of excess fat and debris. Then add prepared gelatin to it and mix well.

Cut the boiled fillet into small cubes or simply tear it randomly by hand. Remove shells from pre-cooked eggs and cut into neat slices. Chop the boiled carrots into rings too or cut out beautiful figures from it. Peel the garlic cloves and pass through a special press or simply grate.

In a sufficiently deep serving dish, place the meat pieces, egg slices, carrot rings, minced garlic and green sprigs. Pour all this with prepared broth and first cool to room temperature, and then refrigerate for several hours. It is necessary to wait for the complete solidification of the dish - usually, this process takes about 4 hours.

This completes the preparation of the aspic. As you can see, there is absolutely nothing complicated in the process. If your kitchen has some beautiful shape, be sure to use it to create your own.culinary miracle. Do everything exactly the same, but put all the ingredients in it. And before serving, simply turn the form with the dish over, thus transferring the aspic to a serving plate.

Tender jelly in a slow cooker

This method of cooking is no less common among modern hostesses. After all, by making aspic of chicken in a slow cooker, you can significantly speed up the process and make it truly comfortable. It is best to pour the appetizer into small molds and serve with your favorite hot sauce.

To cook jelly in a slow cooker you will need:

• poultry carcass, weighing up to 1.2 kg;
• 20g gelatin;
• large onion;
• 8 tablespoons of sour cream, preferably natural;
• medium sized carrots;
• 1, 2 liters of water;
• a couple of garlic cloves;
• bunch of lettuce;
• 10g peppercorns;
• 3 tablespoons canned corn;
• s alt and pepper to taste.

Procedure of actions

First, heat up the multicooker bowl and prepare the chicken. Wash the carcass thoroughly and cut it into 4 equal parts. Then place the chicken pieces in an oiled bowl. Send pre-peeled carrots and onions, as well as peppercorns here. Then cover the meat with water, s alt and pepper.

If your device has a "broth" function, be sure to use it. Boil the meat for an hour and a half, while do not forget to periodically remove the foam. Laterthe specified time, switch the mode to "soup". Cook chicken at selected temperature for two hours.

Then remove vegetables and meat from the broth. Disassemble the chicken, separating the flesh from the bones and skins. Finely chop the fillets and carrots.

Strain the broth with cheesecloth, fill it with a separate glass. Pour gelatin into it and set aside for half an hour. After it swells, to fix the result, it is advisable to slightly warm it up in a water bath. Allow gelatin to cool slightly before use.

Transfer sour cream to a separate bowl. Add a couple of tablespoons of swollen gelatin to it and stir. Pass the garlic through a press or chop it on a grater and send it to the broth. Add pepper, s alt and the remaining gelatin mixture to this.

Now it remains to beautifully lay out the snacks in bowls. First, evenly distribute the mass of sour cream, which will become the first layer of aspic. Of course, in order for the components to simply not mix, you need to wait a bit until the mixture hardens. Then put the rest of the ingredients in bowls: chicken, corn, carrots, lettuce leaves and sprigs of greens. Pour all this with broth and put it in the cold again. If you wish, you can make not one, but two layers of sour cream - this way the dish will look even more interesting.

Chicken in a bottle aspic

This recipe will allow you to prepare a delicious and unusual dish for your family. This appetizer can be a great alternative to brawn ors altison. This treat can be an excellent hearty breakfast or a kind of highlight of a festive banquet. You can complement your snack with canned peas, corn, carrots or even browned onions.

Composition

To prepare the aspic, prepare:

• 1 kg chicken;
• a few garlic cloves;
• bell pepper;
• tablespoon of gelatin;
• 100g walnuts;
• s alt and pepper to taste;
• 3 tablespoons of corn.

Cooking

Rinse and dry the carcass before further processing. Then separate the pulp from the bones and cut it into small pieces. Now the fillet should be fried in a small amount of vegetable oil and simmered over low heat for half an hour. Don't forget to add some water to the meat.

Pour the gelatin into a bowl and add a spoonful of hot broth from the pan to it. Wait until the powder is completely dissolved. In a deep bowl, mix the prepared contents of the pan, detailed nuts, chopped garlic, slices of sweet pepper, gelatin mass and corn. Finish with s alt and pepper and stir well.

Cut the plastic bottle across and put the future jellied meat into it. Place the prepared workpiece in the refrigerator for 4-5 hours, and best of all - overnight. Before serving, carefully remove the aspic from the bottle with a knife and cut it into slices.

Jelly without a gram of gelatin

This dish is no less appetizing and tasty than with gelling agents. And in order for the jelly to freeze, it is best to use meat with the maximum content of natural "gelatin", for example, a rooster carcass. For a good effect, you can also add pork or beef legs. The broth for cooking aspic chicken without gelatin is boiled with vegetables and allspice.

For such jelly, take:

• 0.5 kg chicken fillet;
• 1.5 kg carcass of a rooster;
• carrot;
• big onion;
• 3 bay leaves;
• 10g allspice;
• 3 garlic cloves;
• s alt and ground pepper.

Cooking process

First of all, prepare the carcass by cleaning it from the remnants of feathers and washing. Then cut it into several parts, put in a saucepan and cover with water. Put the broth on the stove, bring to a boil and remove the foam. Boil it for another 5 minutes and remove the pan from the heat. The water in which the carcass was cooked should be poured out. Now it is necessary to fill it with a clean liquid so that it covers the meat just a couple of centimeters. Put the pan back on the stove, repeat the same manipulations and leave the carcass to cook for 3 hours at low power.

Add processed chicken meat, peeled vegetables, s alt and seasonings to the broth. Leave it for another hour and a half on low heat. After cooking, remove the meat and vegetables from the broth. The carcass should be carefully disassembled, removing the bones,cartilage and skins. And the broth itself must be filtered using cheesecloth. Then add grated garlic to it.

Tear the meat into fibers or chop into small pieces. Arrange it in bowls along with carrot figurines and green sprigs. Now it remains only to pour all the ingredients with the broth. Additionally, you can decorate your dish with canned corn or peas, as well as pieces of various vegetables and herbs. Leave the chicken aspic in the refrigerator until completely set.