Chicken aspic

Chicken aspic is a light and tender dish that will decorate your holiday table and delight you on weekdays. We have collected 10 simple recipes for you with step-by-step cooking instructions.

A simple and tasty recipe for chicken jellied with gelatin

Chicken broth can become the basis not only for soups, but also for aspic. Gelatin is not a required ingredient, however, to be sure of the result, stock up on one packet.

1. 
   To prepare chicken aspic, cook the broth from the legs and wings. Place chicken, carrots, garlic, and spices to taste in a saucepan, fill with water and place on the stove.Cook the broth for 40-50 minutes, after which we take out the carrots and chicken and strain the broth.
2. 
   Cook the chicken fillet together with garlic and spices separately, cool and cut into thin slices. We cut the boiled carrots into slices; we will use them to decorate the dish.
3. 
   Dissolve the gelatin in a small amount of broth and pour the mixture back.
4. 
   Preparing the molds for the filling. It’s better if these are small transparent bowls, then all the beauty will be clearly visible. Cover the bottom of the bowls with a small amount of broth, place a composition of chicken fillet, carrots and parsley leaves on top, then pour the remaining broth into the bowls. Before putting the aspic in the refrigerator, make sure it has cooled to room temperature.

Bon appetit!

How to make chicken aspic without gelatin?

To make aspic without using gelatin, for the broth you need to use those parts of the chicken that contain a large number of small bones and tendons. This will ensure the jelly hardens well.

Ingredients:

• Chicken legs and wings – 500-600 gr.
• Onion – 1 pc.
• Carrots – 1-2 pcs.
• Celery stalk – 1 pc.
• Peppercorns (black, allspice) – 10-20 pcs.
• Garlic – 6-8 cloves.
• Egg – 1-2 pcs.
• Green peas - for decoration
• Salt - to taste.

Cooking process:

1. Place chicken legs and wings in a saucepan and fill with water. We peel the onions and carrots, add them to the meat, we also put the celery in the pan, add spices, salt, and put them on the stove. During the cooking process, remove the foam from the surface of the water. Cook the broth for about 2.5-3 hours.

2. Boil the eggs hard, peel them, and use them for decoration.

3. Take carrots and chicken from the finished broth, strain the broth through cheesecloth or a sieve.Cut the boiled carrots into slices, separate the chicken meat from the bones, cut the eggs into halves or quarters.

4. Place the ingredients of the aspic into bowls; you can do this in layers or in random order. We put carrots, eggs, chopped garlic, canned peas and meat on the bottom, fill it with broth, wait until the broth cools down and put the aspic in the refrigerator. Serve the frozen dish to the table.

Bon appetit!

Step-by-step recipe for making chicken aspic in a bottle

The versatility and ease of cooking chicken meat gives a lot of room for imagination. You can experiment with ingredients or serving method. We suggest you try making chicken aspic in a bottle, it will look very original.

Ingredients:

• Chicken meat – 500 gr.
• Onion – 1 pc.
• Carrots – 1-2 pcs.
• Garlic – 4-5 cloves.
• Peppercorns (black, allspice) – 10-20 pcs.
• Parsley.
• Gelatin – 30 gr.
• Green peas – 100 gr.
• Salt - to taste.

Cooking process:

1. Divide the chicken into parts, put it in a saucepan, fill it with water and leave for 10 minutes. Drain the water, refill it, add spices to the meat, put it on low heat and cover with a lid.

2. An hour after cooking, put onions, carrots and garlic in the pan. As soon as the carrots are cooked, take them out. 10 minutes before the broth is ready, salt it.

3. We take the meat out of the broth, cool it and separate the meat from the bones, divide it into small pieces. Strain the broth.

4. Dissolve gelatin in a small amount of broth, pour the gelatin mass back.

5. We will use a regular plastic bottle as the form for the filler; to do this, we cut off the neck. Finely chop the boiled carrots and chop the parsley.In a separate container, mix small pieces of meat, carrots, canned peas, and parsley. We transfer the resulting mass into a bottle, it should fill 2/3 of the bottle, fill it with broth, but make sure that the broth is not very hot, otherwise the bottle may become deformed. Using a plastic bag and an elastic band, close the hole in the bottle. Shake the contents of the bottle, it should turn out very thick.

6. After the aspic hardens, carefully cut the bottle and remove it, cut it into slices 1-1.5 centimeters thick and serve as part of cold cuts.

Bon appetit!

How to cook delicious chicken aspic in a slow cooker?

Using a multicooker, you can quickly prepare the broth, meat and vegetables necessary for this dish. Meat cooked in a slow cooker will fall off the bones better.

Ingredients:

• Chicken – 1.2 kg.
• Onion – 1 pc.
• Carrots – 1-2 pcs.
• Garlic – 1-2 cloves.
• Canned corn – 10 gr.
• Gelatin – 30 gr.
• Spices (allspice peas) – 10 pcs.
• Salt - to taste.

Cooking process:

1. Wash the chicken, divide it into several parts and place it in the multicooker bowl. Add peeled onions and carrots, salt, pepper, garlic, and fill with water. On the multicooker, set the “Soup” program and cook for 1.5-2 hours.

2. Take out the finished chicken and carrots. We separate the meat from the bones and chop it, we don’t need the skin, cut the carrots into thin slices. Strain the broth.

3. Pour gelatin into part of the broth, let it swell for 20-30 minutes. Then pour it into the rest of the broth and mix well.

4. Place chicken meat, pieces of carrots in the aspic molds and sprinkle with a little canned corn, fill everything with chicken broth.We put the forms in the refrigerator so that the broth hardens. A bright cold appetizer is ready.

Bon appetit!

A simple recipe for chicken aspic with mayonnaise for the holiday table

Jellied is a fairly common snack that can be seen on the table both on weekdays and on holidays. It is not difficult to prepare, but it can look very interesting if you make it from different layers.

Ingredients:

• Chicken meat – 1 kg.
• Onion – 1 pc.
• Carrots – 1-2 pcs.
• Garlic – 4-5 cloves.
• Canned peas – 150 gr.
• Mayonnaise – 100 gr.
• Gelatin – 30 gr.
• Allspice peas – 10 pcs.
• Black pepper - to taste.
• Salt - to taste.

Cooking process:

1. We wash the chicken meat, cut large parts and put them in a saucepan, fill them with water, add spices, garlic, peeled onions and whole carrots. Place the pan on low heat and cook the contents under the lid for one hour. During the cooking process, skim off the foam with a spoon; when ready, remove the carrots from the broth and set them aside; we will use them to decorate the dish.

2. Remove the meat from the broth, let it cool, separate the meat from the bones, and separate it into fibers.

3. Dilute the gelatin in a small amount of broth, let it swell for 20 minutes and pour it back.

4. Strain the broth through a fine sieve or through gauze folded several times. Divide it into two unequal parts, mix the smaller part with mayonnaise.

5. Place canned green peas on the bottom of the silicone mold, fill it with broth so that it disappears under the liquid, put it in the refrigerator for 40 minutes so that the jelly hardens. After that, put a layer with meat and chopped carrots, also fill it with broth and put it in the refrigerator, wait until this layer hardens.Add the last layer of broth mixed with mayonnaise.

6. After the aspic has hardened well, take the dish out of the refrigerator, turn the silicone mold over onto a large flat dish and remove the mold; the puff pastry will become a real decoration for your table.

Bon appetit!

Homemade chicken aspic with vegetables

Vegetables can add richness to any dish. In addition, they go well with frozen chicken broth and meat. This snack will be relevant at any time of the year.

Ingredients:

• Chicken (fillet, leg, wings) – 1 kg.
• Onion – 1 pc.
• Carrots – 1 pc.
• Garlic – 4-5 cloves.
• Canned peas – 100 gr.
• Bell pepper – 1 pc.
• Broccoli – 150 gr.
• Parsley - a small bunch.
• Gelatin – 30 gr.
• Allspice peas – 10 pcs.
• Black pepper - to taste.
• Bay leaf – 3-4 pcs.
• Salt - to taste.

Cooking process:

1. Wash the chicken meat along with onions, carrots, garlic, put it in a pan and fill it with water, salt it, sprinkle with spices. Let it cook over medium heat with the lid on. Cooking time is 1-1.5 hours, when the water boils, constantly remove the resulting foam from the surface. When the carrots are cooked, you need to remove them from the broth.

2. Cook broccoli separately. Place cabbage inflorescences in a pan of boiling water, add a little salt and cook for 7-10 minutes. Then immediately transfer the broccoli to ice water, so the cabbage will not lose its bright color. Then cut crosswise into thin strips.

3. Cut the bell pepper into small squares.

4. We take the meat out of the broth, filter the broth itself through a fine sieve or cheesecloth.

5. Dissolve gelatin in a glass of hot broth and pour it back into the rest of the broth, mix well.

6.Pour a little broth into the bottom of the aspic form, then put slices of boiled carrots, parsley leaves and bell peppers, fill with broth and put in the refrigerator so that this layer hardens a little. We put chicken meat in the next layer, pour in the broth so that the meat is hidden under it and also put it in the refrigerator. Then lay out a layer of canned green peas and broccoli, pour out all the remaining broth, put the dish in the refrigerator for 3-4 hours, or better yet, overnight.

7. Immerse the form with the aspic in hot water for 5-10 seconds, then turn it over and put the aspic on the dish in which we will serve it to the table.

Bon appetit!

Portioned chicken aspic in molds

The dish, prepared in portions, is very convenient to serve at banquets as a cold appetizer. For such purposes, ordinary small silicone molds are suitable, and it will be very easy to remove the aspic from them.

Ingredients:

• Chicken (fillet, leg, wings) – 1 kg.
• Onion – 1 pc.
• Carrots – 1 pc.
• Garlic – 4-5 cloves.
• Canned peas – 100 gr.
• Eggs – 2-3 pcs.
• Parsley - a small bunch.
• Gelatin – 30 gr.
• Allspice peas – 10 pcs.
• Black pepper - to taste.
• Bay leaf – 3-4 pcs.
• Salt - to taste.

Cooking process:

1. Cook the base of the dish - chicken broth. We wash the chicken meat well, cut the large parts, put them in a saucepan, add the onion, carrots, garlic, spices and salt, and add water. Cook over low heat for 1-1.5 hours, constantly skimming off the foam that forms on the surface of the water.

2. Remove the finished carrots from the broth, using a knife, and make stars out of the carrot slices.

3. We take out the chicken, separate the meat from the bones, remove the skin; we will not use it in the aspic.We separate the meat into fibers.

4. Boil the eggs hard. We peel them and cut them into quarters.

5. We dilute gelatin with a glass of hot broth and combine it with the rest of the broth.

6. In small silicone molds we put a couple of carrot stars, a slice of egg, some canned peas, parsley leaves and meat, fill the molds with broth so that the filling and broth are in a ratio of 1 to 1. We leave them in the refrigerator so that the broth hardens. We take out portions of the aspic from the silicone molds and place them on a large common dish; this appetizer can be served along with bread croutons and horseradish.

Bon appetit!

Dietary low-calorie chicken fillet aspic

The lightest version of jellied in terms of calories is jellied, made from chicken fillet. An excellent replacement for fatty jellied meat, but less tasty.

Ingredients:

• Chicken fillet – 500 gr.
• Carrots – 1 pc.
• Eggs – 2-3 pcs.
• Parsley - a small bunch.
• Gelatin – 30 gr.
• Garlic – 5-6 cloves.
• Black pepper - to taste.
• Cloves - to taste.
• Allspice peas - to taste.
• Salt - to taste.
• Lemon juice – 1 tsp.

Cooking process:

1. Fill the fillet with water, add salt, pepper, cloves, garlic and lemon juice. Cook over low heat, so that the water boils slightly for 25-30 minutes. Let the fillet cool in the broth, then take out the meat and strain the broth through a fine sieve or double-folded gauze.

2. Pour 200 ml of gelatin. boiled water and leave to swell for 20-30 minutes, then combine the gelatin mass with chicken broth.

3. Separately cook carrots and eggs. Cut the carrots into cubes, peel the eggs and cut them into quarters.

4.Divide the chicken fillet into fibers and place the meat evenly on the bottom of the mold, add carrots, egg slices and parsley leaves to it, pour the chicken broth into the mold, when it has cooled to room temperature, put the dish in the refrigerator overnight.

Bon appetit!

Very tasty aspic with smoked chicken

Smoked chicken meat is suitable for making aspic. The basis for this dish is still chicken broth.

Ingredients:

• Chicken (soup set, wings) – 500 gr.
• Smoked chicken meat – 800 gr.
• Onion – 1 pc.
• Canned corn – 150 gr.
• Celery stalk – 1 pc.
• Parsley root – 1 pc.
• Garlic – 3-4 cloves.
• Black pepper - to taste.
• Allspice peas – 8-10 pcs.
• Bay leaf – 3-4 pcs.
• Gelatin – 30 gr.
• Salt - to taste.

Cooking process:

1. Cook chicken broth from the soup set and wings. Place the washed chicken, spices, garlic, one peeled onion, parsley root, celery, salt in the pan, put the pan on the fire, cook for 1-1.5 hours. While cooking the broth, remove the foam from the surface of the water with a spoon.

2. Strain the chicken broth through a fine sieve. Dilute the gelatin with a glass of hot broth, let it swell for 25-30 minutes and pour it back into the broth.

3. Remove bones and skin from smoked chicken. Cut the meat into small pieces.

4. The aspic can be prepared either for serving in portions or as one large dish. For portion serving, we will need several small deep bowls. Place meat and canned corn on the bottom of the aspic mold and fill them with broth. Before serving, the frozen aspic can be decorated with parsley leaves and lemon slices.

Bon appetit!

How to make aspic from chicken roll?

We always strive to make holiday dishes more original and beautiful than usual. Chicken roll aspic according to this recipe will take pride of place on the table and will be enjoyed by your guests and loved ones.

Ingredients:

• Chicken thighs – 800 gr.
• Onion – 1 pc.
• Carrots – 2 pcs.
• Eggs – 2 pcs.
• Peppercorns – 8 pcs.
• Ground pepper - to taste.
• Bay leaf – 3-4 pcs.
• Garlic – 3 cloves.
• Gelatin – 30 gr.
• Salt - to taste.
• Greenery.
• Lemon juice – 1 tbsp.

Cooking process:

1. Remove the bones from the chicken thighs, beat the pulp, add salt and pepper.

2. Peel the carrots and cut into thin strips.

3. Beat the eggs, salt and pepper. Fry them in a small amount of oil with a pancake.

4. Place the meat on cling film, place the egg pancake on top, then place the carrots. We wrap the roll and fasten it with threads in several places so that it does not fall apart. Boil the roll in plenty of water along with the onion, allspice, bay leaf and garlic. Cooking time is about one hour. A few minutes before it’s ready, taste the broth for salt and add salt if necessary.

5. Take the finished roll out of the pan. The broth will be used for aspic, so we strain it and mix it with gelatin, add lemon juice.

6. Remove the thread from the roll and cut it into slices 1-1.5 centimeters thick. Place them on the bottom of a large dish and fill with broth, so that the pieces of roll are covered by 0.5 centimeters with broth. Place the dish in the refrigerator, where it will completely harden. Before serving the dish to the guests, cut the aspic into portions according to the number of pieces of roll. Large parsley leaves work well for decoration.

Bon appetit!

How to decorate chicken aspic?

Very often, an elegant chicken aspic takes pride of place on the holiday table; the options for decorating this dish are limited only by your imagination.

The easiest way to finish this dish is with some green leaves, such as parsley, dill or lettuce.

Also suitable for decorating the aspic are slices of lemon and pickled cucumber, laid out in the shape of a circle or semicircle on top of the dish.

The most sophisticated cooks make decorative elements in the form of flowers from halves of eggs and carrots, make beautiful compositions from them and fill them with clear broth.

Another way to beautifully serve aspic is to make it in layers. In this case, on the bottom layer you can lay out a composition from the available ingredients; it can be an arbitrary picture or on a specific theme, for example, a tree made of green peas for the New Year, or a figure of eight made from tomato slices for the holiday of March 8th. Just remember to turn the dish over so your creativity can be seen and appreciated by your guests and family.

Use mayonnaise or sour cream in your recipes to separate the layers of colored jelly.

If you have prepared more broth than needed, you can also use it for decoration. Pour the remaining broth into small silicone molds and place the transparent figures on a common dish next to the main aspic.

And also try non-standard molds for aspic; now in stores you can find interesting silicone molds that are perfect for these purposes.

Bon appetit!