15:12, 06 Sep 2023, author: Ermakova M.

Jellied chicken

Name: Jellied chicken
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: European
Ingredients: Chicken - 1.7 kg; Water - 1.8 l; Salt - 2 tsp; Bay leaf - 3 pcs; Peppercorns - 5 pcs (to taste); Onion - 2 pcs; Carrot - 1 piece; Gelatin - 4 tablespoons; Canned green peas - 1 can; Parsley - 4 sprigs; Garlic (optional)

Jellied chicken does not require much time and special knowledge.

Photo source: https://ru.123rf.com/profile_kostrez

Cook it quickly, unlike jelly. Aspic can be decorated as you like using silicone molds for pouring and curly cutouts for carrots. As additives when pouring, you can add greens, a slice of lemon, a boiled egg or green peas, some prefer corn. This dish is a great cold appetizer for any holiday.

For aspic, you can take a whole chicken, but I usually use different parts of the bird that I have gathered in the freezer. And there were a couple of chicken legs there (I used a chicken breast earlier), another chicken thigh, and broiler necks, which relatives from the village brought on the occasion. The necks are hefty and there is a lot of meat on them. Of course, you also need carrots, onions, a little garlic, but this is optional, gelatin, salt, bay leaf.

Jellied chicken

Кухня: European, закуска, калории: 133, время приготовления: 01:10

Ингредиенты

Chicken - 1.7 kg

Water - 1.8 l

Salt - 2 tsp

Bay leaf - 3 pcs

Peppercorns - 5 pcs (to taste)

Onion - 2 pcs

Carrot - 1 piece

Gelatin - 4 tablespoons

Canned green peas - 1 can

Parsley - 4 sprigs

Garlic (optional)

Рецепт

1. Peel carrots and onions.

2. Wash the chicken parts and, if necessary, cut into smaller pieces. I will cook aspic not just quickly, but very quickly, since I use a multicooker-pressure cooker for this process. Place the chicken and vegetables in a mixing bowl. My device has a volume of 6 liters, so I take birds of about 1.7 kg.

3. Fill in about 1.8 liters of water, but not more than the maximum mark in the bowl. Add salt, pepper, bay leaf.

4. Turn on the jellied pressure cooker mode, the time will be 30 minutes. Close the lid and let the chicken cook. If you do not have such a unit, it does not matter! You just need to boil the chicken on the stove until cooked, plus another 20 minutes, so that the meat falls off the bones and that's it!

5. While our chicken is cooking, you can soak the gelatin in 1.5 cups of cold water and leave to swell.

6. When the chicken for aspic is ready, it looks like this, the meat lags behind the bones and the broth is rich and fragrant. You can taste for salt and add more if needed.

7. Take the meat out onto a plate and let it cool down a bit. In the meantime, the meat is cooling, heat the gelatin in a small amount of broth until it dissolves completely, but do not boil. Combine the broth with the remaining broth and warm it up a little. When the meat has cooled, separate it from the bones and chop finely. If desired, you can finely chop the garlic and mix with meat, but this is very individual!

8. Let's choose forms or special dishes for aspic. Although the aspic turns out to be decent in volume, I will demonstrate on one mold how you can arrange the aspic, for example, for a romantic evening. In a silicone mold in the shape of a heart, cut out a heart with a carrot cookie cutter and put it on the very bottom.

9. Lay out the chopped meat and some canned green peas.

10. Fill with strained broth and put in the cold for 4-5 hours. When the filling hardens it is ready.

11. Put the finished aspic on a plate before serving and you can start dinner!

12. Serve with mustard or horseradish. Bon appetit!