Chicken aspic with gelatin

Chicken aspic with gelatin is one of the most popular cold appetizers on any holiday table. There are a large number of options for preparing this dish. We have made a selection of 8 simple and delicious recipes for you. Enjoy.

Delicious chicken aspic with gelatin added

A very simple and tasty recipe for everyone’s favorite chicken aspic. This dish is perfect for family celebrations and will appeal not only to adults, but also to children. It takes little time to prepare, and even the most novice cook can prepare such aspic.

1. 
   How to prepare a delicious chicken aspic with gelatin? Rinse the chicken fillet and thigh in cold water, then place it in a saucepan and add enough water to completely cover the meat. Place the pan over high heat and wait until the water boils. After boiling, you will need to carefully drain all the water and rinse the chicken. Pour 1.3 liters of water into the pan again.
2. 
   Peel the garlic cloves and onions. Peel the carrots in a thin layer. Rinse all vegetables under running water. When the water starts to boil, carefully skim off the foam and salt the broth. Add the whole vegetables, and also throw peppercorns and two bay leaves into the pan. Reduce heat to medium and cook chicken until tender.
3. 
   Then cool the chicken and separate the meat from the bones. Disassemble the meat by hand into fibers (if they are large, you can cut them in half with a knife). You can not separate it into fibers, but cut it into small cubes - it all depends on your taste preferences.
4. 
   Let the chicken broth cool and strain it through several layers of cheesecloth. Add 30 grams of instant gelatin to the cooled broth, stir and let it swell.
5. 
   Cut the carrots that were cooked together with the chicken in the broth into circles or halves of circles. Add shredded chicken and carrots to the broth. Pour the future aspic into molds, cover with cling film and put in the refrigerator for several hours until completely hardened. Carefully remove the finished aspic from the molds and garnish with a small sprig of fresh herbs before serving.

Enjoy your meal!

Step-by-step recipe for chicken aspic in a bottle with gelatin

This version of chicken aspic is notable for its serving form - in the form of a roll. This can be achieved using a plastic bottle. Interested? Then run to the kitchen to create this masterpiece!

Ingredients:

• Chicken (leg) – 1.5 kg.
• Black pepper – 9 peas.
• Water – 650 ml.
• Gelatin – 27 g.
• Salt – 2 pinches.
• Bay leaf – 3-4 pcs.

Cooking process:

1. The chicken must be thoroughly washed in sufficient cold water. Then place the meat in a saucepan and add 650 milliliters of water (you may need more water to completely cover the meat). Place the pan with the chicken on the fire and wait until the water boils. During the boiling process, be sure to skim off any foam that will form on the surface of the water. If you don’t do this, you risk ending up with a cloudy broth. After boiling, reduce the heat, add salt, pepper and fragrant laurel leaves to the chicken. Boil the chicken until fully cooked (about 40 minutes).

2. When the chicken is ready, remove the pan from the heat and let the contents cool slightly. Then carefully remove the meat from the broth, and when it reaches a comfortable temperature for your hands, remove the meat from the bones. Boiled meat should be finely chopped or divided into fibers directly with your hands.

3. The chicken broth that has not yet cooled down must be passed through a sieve to remove all unnecessary stuff. Straining makes the broth clearer and more homogeneous. Add 27 grams of gelatin to the broth and wait until it swells. Stir and let cool.

4. Take an empty plastic bottle with a volume of at least one and a half liters and carefully cut off the top and neck.Place shredded chicken on the bottom, and then pour lukewarm broth over the chicken. Shake the bottle thoroughly to mix the contents. That's it, all that remains is to put our aspic in the refrigerator for 6 hours, or better yet, overnight.

5. Before serving the roll, carefully cut the plastic bottle and take out the roll; it will need to be cut into portions and beautifully laid out on a platter.

Enjoy your meal!

How to cook delicious chicken aspic in a slow cooker?

Chicken cooked in a slow cooker is much softer and more tender than chicken cooked in a saucepan. The broth will also be different from the broth from the pan, due to the constant temperature it will be clearer. In addition, you free up a lot of time, because during the cooking process in a multicooker, the device will do everything for you.

Ingredients:

• Chicken (breast) – 0.5 kg.
• Chicken (drumstick and leg) – 0.3 kg each.
• Carrot – 1 pc.
• Onion – 1 head.
• Gelatin – 20 g
• Cucumber – 1 pc. small size.
• Water – 1 l.
• Quail eggs – 10 pcs.
• Salt and ground black pepper - to taste.
• Tomatoes (cherry) – 10 pcs.

Cooking process:

1. First you need to thoroughly rinse the chicken meat under running water. Place the washed chicken in the multicooker bowl.

2. Cut the peel off the carrots in a thin layer, and rinse the root vegetable itself under cold water. Remove the skins from the onions and, if necessary, rinse them with water. Place the peeled vegetables in the multicooker bowl with the chicken meat.

3. Add 1 liter of cold water to the meat and vegetables. Place the bowl in the multicooker and close the appliance with the lid. Now you need to set the correct program.For cooking chicken for jellied meat, the “SOUP” program is best suited, which needs to be set to a time period of 1.5 hours. After 40 minutes from the start of cooking, open the lid of the multicooker and skim off any foam that has formed. Add the required amount of salt and ground pepper. Close the lid and continue cooking until the beep sounds. To speed up the process of preparing jellied meat as much as possible, you can start cooking the chicken in the evening, and overnight it will have time to cool down and all you have to do is put all the ingredients into molds.

4. While the meat is cooking, hard-boil 10 quail eggs, cool them in cold water and peel them. Rinse the cherry tomatoes with enough water and let dry a little. Cut the eggs and tomatoes into 2 parts. Wash the cucumber and cut into half rings.

5. Remove the finished chicken from the broth. Cool. Remove the chicken meat from the bones and separate it by hand into fibers (or you can cut it into small cubes). Strain the cooled broth through cheesecloth, which should be folded into 2-3 layers. Add 20 grams of gelatin to it and then mix well.

6. Prepare the molds in which you will cool the chicken aspic. Place half a cherry tomato and a quail egg on the bottom of each mold (if these are small portion molds). Also add a few slices of cucumber. Place chicken on top and pour broth over all ingredients. Cover the molds with cling film or a lid and place in the refrigerator until completely set.

7. Before serving, carefully remove the finished aspic from the molds and arrange beautifully on a plate.

Bon appetit to you and your guests!

A simple and delicious recipe for chicken aspic with mayonnaise

Chicken aspic with mayonnaise turns out very beautiful and tasty. Try to prepare such a dish, because it is quite simple to make, but it always turns out very tasty.

Ingredients:

• Chicken (parts or whole) – 1.5 kg.
• Gelatin – 60 g.
• Water – 2.9 l.
• Mayonnaise – 1.5-2 tbsp. l.
• Carrots – 2 pcs.
• Table salt - to taste.
• Garlic cloves – 2 pcs.
• Eggs – 4-5 pcs.
• Bay leaf – 2-3 pcs.
• Allspice – 4 peas.
• Peas - ¼ can.
• Fresh herbs - to taste

Cooking process:

1. Wash part or whole chicken thoroughly in enough water. Place the meat in a saucepan and add water until it completely covers the chicken. Place the pan on the fire and bring its contents to a boil. Immediately after the water boils, drain it and rinse both the chicken and the pan thoroughly. Fill the chicken with water again, this time in the amount of 3 liters. Place the pan on the fire and bring its contents to a boil again.

2. While the water in the pan is boiling, peel 2 carrots and rinse off any remaining dirt under water. Cut one carrot into slices, and leave the second whole. Remove the skin from the onion and cut it in half.

3. When the water in the pan boils, carefully remove the resulting foam and salt the broth. Also add chopped onion, bay leaf, whole and chopped carrots and peppercorns. Reduce heat and simmer for about 1.5 hours. When the whole carrots are soft, remove them from the broth and cut into slices.

4. Peel the garlic and pass through a press. Add minced garlic to the chicken broth about 15 minutes before the end of cooking.

5. Boil 4-5 chicken eggs in boiling water for 10 minutes.Place the finished eggs in a pan with cold water and keep there for 5-10 minutes; after this procedure, peeling the eggs will not be difficult. Cut the peeled eggs into circles of equal thickness.

6. When the chicken is ready, turn off the heat and carefully remove the meat. Wait until it cools to a temperature where it doesn't hurt to handle, and separate the meat from the bones. Finely chop.

7. Strain the broth through an iron strainer or cheesecloth. Pour off part of the broth needed to dilute the gelatin according to the instructions on the package. Wait for the gelatin to swell. Pour some of the broth with gelatin into the rest of the broth and stir. In order for the gelatin to dissolve properly, the broth must be still hot.

8. Place the canned peas in a colander to drain excess liquid. Now you can start assembling the filler.

9. Place chopped eggs on the bottom of the mold in which you plan to cool the aspic. Also sprinkle the bottom of the mold with peas and carefully arrange the circles of boiled carrots (they can be cut out figuratively in the shape of, for example, stars). Pour a small amount of broth over all the ingredients at the bottom of the mold until they are completely covered, and refrigerate for a while.

10. Pour two scoops of broth into a small bowl, add 1.5 tablespoons of mayonnaise and stir until smooth.

11. Pour a layer of broth with mayonnaise onto the layer of eggs and peas and also put it in the refrigerator for a while.

12. When the top layer has hardened, add the finely chopped chicken and pour the remaining broth over it. Place in the refrigerator for 6 hours until completely frozen.

13.Before serving, carefully remove the aspic from the mold, briefly placing it in hot water. Garnish with fresh herbs.

Enjoy your meal!

Chicken aspic and vegetables on the festive table

What holiday table is complete without delicious aspic? Try making chicken aspic with gelatin and vegetables according to our recipe, and your guests are guaranteed to be delighted.

Ingredients:

• Chicken (thighs, drumsticks and wings) – 0.7 kg.
• Carrot – 1 pc. medium size.
• Pickled cucumbers – 2 pcs.
• Onion – 1 head.
• Gelatin – 30 g.
• Drinking water – 2 l.
• Salt - to taste.
• Ground black pepper - to taste.
• Bay leaf – 2 pcs.
• Fresh herbs – 10 g
• Allspice – 2 peas

Cooking process:

1. Rinse all chicken parts thoroughly under running water. Place the chicken in a saucepan and add 2 liters of cold water. Place the pan over high heat and wait until the water boils. During the boiling process, foam will form; it must be completely removed immediately with a slotted spoon so that the broth does not turn out cloudy.

2. While the water in the pan is boiling, you need to prepare the vegetables. To do this, remove the peel from the carrot in a thin layer, and rinse the root vegetable itself under running water. Remove the skins from the onion and also rinse it under the tap.

3. When the broth comes to a full boil, add whole carrots and whole onions, reduce heat and simmer the chicken and vegetables until fully cooked, about 1 hour. Halfway through cooking, add salt and spices to the pan.

4. When all the ingredients are ready, carefully remove the chicken and cooked vegetables. You won't need the onion anymore, but cool the carrots and cut them into rings.If desired, you can turn carrot rings into stars, hearts or flowers. The chicken also needs to be allowed to cool, and then remove the meat from the bone and disassemble it into fibers. Carefully strain the broth through an iron sieve.

5. Pour one glass of broth into a small saucepan and wait until it cools. Add 30 grams of gelatin to it, mix and leave for an hour to swell. After this, heat the broth and let the gelatin dissolve (do not bring to a boil!). Pour the heated gelatin into the pan with the broth and mix well (there should be about 1.3 liters of broth).

6. Cut the pickled cucumbers into thin rings. Rinse the greens and dry a little. Tear into small branches with your hands.

7. Take the mold/molds where you plan to cool the aspic. Pour some broth into the bottom of the mold and put the mold in the refrigerator for 10-15 minutes. The broth should not have time to harden, but should become denser. Press carrot figures, cucumber slices and sprigs of fresh parsley or dill into it. Place the mold in the refrigerator again, this time until completely frozen.

8. Place part of the chopped chicken on the frozen layer of aspic, and on top of it a layer of cucumber rings. Pour some broth over the meat and put it in the refrigerator until the broth has completely hardened. Repeat layers until you run out of ingredients. Add parsley sprigs to the last layer. Refrigerate the pan with the filling for several hours.

9. Before serving, the form with the aspic should be briefly placed in a container of hot water, and then quickly but carefully turned over the form onto a dish.

Bon appetit!

How to prepare chicken aspic with gelatin in molds?

Chicken aspic is perhaps the most popular cold dish on all holiday tables. It turns out very tasty, tender and not very high in calories. It is most convenient to serve the aspic in portions, cooling it in small molds.

Ingredients:

• Chicken breast – 0.5 kg.
• Carrot – 1 pc.
• Chicken egg – 2-3 pcs.
• Drinking water – 3 glasses.
• Celery (stems) – 3 pcs.
• Fresh herbs - to taste.
• Gelatin – 15 g.
• Salt – 2-3 pinches.
• Bell pepper – 1 pc.
• Canned peas – 50 g.
• Black pepper – 6 peas.

Cooking process:

1. So, first you need to prepare all the ingredients. Rinse the chicken breast and place in a saucepan. Pour 3 cups of clean water over the meat and place the pan on the fire. Watch carefully when foam starts to appear. It should be removed immediately with a slotted spoon, and the fire should be reduced.

2. While the chicken is simmering, remove the skins from the onions and peel the carrots. Try to cut it as thinly as possible so that the maximum amount of vitamins remains in the root crop. Rinse the vegetables under running water and cut in half. Add onions and carrots to boiled meat. The broth also needs to be salted and seasoned with black peppercorns. Wash the celery and cut into several pieces. Add it to the rest of the boiling ingredients and simmer the chicken and vegetables for about 50 minutes.

3. After all the ingredients are cooked, carefully remove the vegetables and breast from the broth and let them cool. The broth must be strained through a sieve or cheesecloth so that it is clear and homogeneous.

4. Place chicken eggs in a saucepan with cold water and boil until tender (10 minutes after boiling).Place the finished boiled eggs in cold water, this will make it easier for you to peel them later. Cut the peeled eggs into slices.

5. Rinse the bell pepper thoroughly under running water, cut off the stalk and remove the seeds. Cut it in half, and then cut each half into small pieces.

6. Drain excess liquid from canned peas. Cut the boiled carrots into small rectangles or circles.

7. When the meat is warm, carefully separate it from the bones and chop it as finely as possible.

8. Dilute gelatin in the broth as indicated in the instructions. After the gelatin swells, heat the container with it in a water bath, and then pour into warm broth. Mix well.

9. All ingredients are ready, it’s time to start assembling the aspic. Take the molds and place a circle of egg on the bottom of each of them. Place finely chopped peppers of the same color around. You can also add small sprigs of herbs. Pour a few spoons of broth into the mold and wait until it hardens in the refrigerator.

10. Place a fairly thick layer of chopped chicken on the frozen layer of broth. Pour in broth until it completely covers the meat. Place the ramekins with the aspic in the refrigerator until the broth has completely hardened.

11. The last layer should be peas and carrot pieces. Fill everything with broth again and cover the molds with cling film. Place the aspic in the refrigerator for 4-6 hours.

Bon appetit!

Delicious and simple recipe for chicken fillet jellied with gelatin

Chicken fillet aspic turns out to be lighter and more dietary, but no less tasty.Pamper yourself and your loved ones with this yummy dish, which even the most non-cooking person can prepare.

Ingredients:

• Chicken meat (fillet) – 5-6 pcs.
• Carrots – 1 pc.
• Bell pepper – 1 pc.
• Dried cloves in buds – 1 pc.
• Salt – 2-3 pinches.
• Gelatin – 35-40 g.
• Fresh herbs – 20 g.
• Parsley root – 1 pc.
• Peas - ½ can.
• Fresh lemon juice – 0.5-1 tsp.

Cooking process:

1. Rinse the chicken meat in cold water and pat dry slightly with a paper towel. Place the chicken in a small saucepan and add enough water to completely cover the chicken. Wait until the water boils, skim the foam from the surface of the broth and reduce the heat.

2. Peel the carrots and place them directly into the boiling broth. There you also need to add a clove bud, parsley root and salt to your taste. Cook all ingredients over a low simmer until the meat is completely cooked. Turn off the heat and remove the pan from the stove. The broth, chicken and spices should cool directly in the broth. This may take a fair amount of time, but be patient: during this time the spices will give the meat and broth all their flavor and aroma.

3. While the broth is cooling, dilute gelatin in boiled water or broth in the amount required by the instructions. Strain the broth through cheesecloth folded in a couple of layers. Pour out 1 liter of chilled broth and add the swollen gelatin to it. Stir and place the pan with the broth and gelatin over medium heat. Dissolve the gelatin with constant stirring, but under no circumstances bring it to a boil. Turn off the stove and let the contents of the pan cool.

4. Wash the bell pepper in cold water, then remove the seeds and stem.Cut the remaining pepper into thin slices. Cut the boiled carrots into half rings. Disassemble the cooled chicken fillet into fibers or chop very finely with a sharp knife. Rinse fresh greens with cold water, and then place in a colander to drain unnecessary liquid. After drying, finely chop the greens.

5. Place shredded fillet, peas, chopped herbs, pepper slices and carrot rings in random order on the bottom of the prepared pans (or one large pan). Pour in broth until all ingredients are completely covered. Pour the remaining broth and herbs into a large rectangular pan. Place the aspic and the mold with the broth in the cold until completely solidified (about 5 hours).

6. Before serving, cut the frozen broth in the second mold and decorate the chicken aspic with it (it can be removed from the mold, or served directly in it).

Enjoy your meal!

Step-by-step recipe for delicious aspic with smoked chicken

Give the familiar taste of your favorite dish a little piquant flavor. The smoked chicken included in the aspic fills the flavor palette of the aspic with new colors. Try it and see for yourself!

Ingredients:

• Chicken (smoked) – 0.2 kg.
• Bell pepper – 1 pc.
• Ready broth (chicken) – 2 cups.
• Salt and ground black pepper - to taste.
• Gelatin – 20 g.
• Fresh herbs – 5-10 g.
• Canned peas – 4 tbsp. l.
• Canned corn – 2 tbsp. l.

Cooking process:

1. Dilute 20 grams of gelatin in pre-cooked chicken broth. Stir and let the gelatin swell. After 15-30 minutes, stir the broth and gelatin again, and place the saucepan in which it swelled over medium heat.Stirring continuously, dissolve the gelatin (it should completely dissolve, but under no circumstances boil). Remove the pan from the heat.

2. Rinse the greens thoroughly in cold water and shake vigorously to remove excess liquid. Chop the dried greens finely. Also wash the bell pepper, cut off the part where the stalk is attached, and remove the seed capsule. Cut the pepper into small cubes. Drain excess liquid from peas and corn using a colander. Cut the smoked chicken into small pieces or disassemble into thin fibers.

3. Start pouring the chicken aspic into the prepared pans. First of all, place finely chopped herbs on the bottom of the mold. Then - corn and peas. After them – finely chopped bell pepper. The last layer should be laid out the chicken and pour broth with gelatin over all the ingredients.

4. Place the molds with aspic in the refrigerator for 4-6 hours until completely set. Before serving, you need to remove the aspic from the mold. This is done very simply: the form is lowered into a container of hot water for 30-60 seconds and then carefully turned over onto a plate. Cut the aspic with smoked chicken into portions. If desired, they can be decorated with chopped herbs.

Enjoy your meal!

How to beautifully decorate chicken aspic?

Chicken aspic is the most popular cold dish on all holiday tables of residents of the former CIS countries. Chicken meat is easy to prepare: it cooks quickly and always turns out delicious. In addition, it is also dietary because it contains several times less fat than pork.

Jellied attracts attention due to its spectacular presentation - well, it’s simply impossible to take your eyes off the beautiful, bright jelly “mounds”. And the housewives are happy to try: there are so many options for aspic decorations you won’t find! Most often, slices of boiled eggs, shaped carrots and cucumbers, lemon slices, sprigs of fresh herbs, corn, peas and pieces of bell pepper are placed in the aspic.

From one simple boiled carrot you can come up with a great variety of decorations. For example: you can cut carrots into circles, semi-circles. These are the simplest options, but if you use your imagination, you can cut out stars, hearts and flowers from the circles. Using molds you can come up with even more different options. Even letters can be made from ordinary boiled carrots. And if you peel a whole carrot with a vegetable peeler, then from the resulting long carrot strip you can twist a delicious rose, which will undoubtedly decorate the finished dish.

The aspic is also made into layers, and the layers have different colors. For example, you can make a white layer by adding mayonnaise to a small amount of broth. Now it's a small matter: pour each layer in turn and wait until it hardens, and then pour the next one. As you can see, everything is very simple.

The shape in which the aspic was cooled plays a big role in decorating the aspic. The more beautiful the relief of the shape, the more interesting the finished dish will look. In a word, there are a great many decoration options, so use your imagination and imagination and go create culinary masterpieces that will delight your guests!