Any aspic belongs to the category of cold appetizers, and many housewives are happy to prepare such appetizers for the holiday table. After all, when it comes to any feast, family celebration or banquet, then what could be better than this spectacular, bright and tasty treat. It always makes the table festive, varied and is invariably a decoration for any celebration!
Its huge advantage is that it can be prepared in advance. After all, setting the table for a celebration is always troublesome, and most dishes must be prepared immediately before the guests arrive in order to serve them piping hot.
And this appetizer can be prepared a day or even two before the holiday. It keeps well in the refrigerator during this time. And during this time it does not lose either its taste or aesthetic qualities!
Jellied is usually prepared from a clear, solidified broth, which is obtained by boiling meat on the bones. And if we prepare it from chicken, then we also add gelatin to the broth. That is, we first prepare the broth, then the jelly, which we then pour over the meat.
This is how it differs from jellied meat; it requires additional gelling agents, in this case gelatin, which, by the way, can be in powder and granules, or in plates.
But before we start looking at the recipes for this delicious snack, let's first prepare the chicken broth and jelly. Since these are the components that are almost the main ones in this dish.
How to make chicken broth for aspic
We will need (for the broth):
- chicken with bones – 700 – 800 gr
- water - 2 liters
- onion - 1 pc.
- carrots - 1 pc.
- white roots (parsley or parsnip) - 1 root
- bay leaf - 2 pcs
- salt, black pepper to taste
Preparation:
First, make the chicken broth.
1. Cut chicken meat on the bones (thighs, drumsticks, wings) into two parts so that the necessary nutrients are better released from the bones. Remove the skin from them (only partially) so that the aspic does not have a white coating with fat. Pour in cold water and quickly bring to a boil.
2. After boiling, reduce the heat to low and cook for 2-3 hours over low heat, periodically removing foam and fat. During cooking, do not allow intense boiling; this will cause the broth to become cloudy.
3. To improve the taste of the broth, 30 minutes before readiness, add whole vegetables and parsley root, and add salt to taste.
4. 5 - 7 minutes before readiness, add bay leaf and pepper. You can add not only ground black pepper, but also peppercorns.
5. Cool the finished broth slightly and strain through several layers of gauze to prevent small bones and excess fat from getting into the dish.
Sometimes chicken or other broth turns out opaque. The appearance of the aspic from such a broth may not be up to par. To prevent this from happening, the broth must be clarified. How to do it?
- beat one or two egg whites (depending on its volume)
- combine it with a small amount of boiled and cooled broth
- pour the mixture into the pan with the broth
- stir and bring to a boil
- remove from heat
- without stirring, leave for 30 minutes
- also, without stirring, strain it through several layers of gauze
The second way to clarify the broth.
- beat one two egg whites
- add a little salt and 1 teaspoon of 6% vinegar
- pour the mixture into the broth
- stir and bring to a boil
- remove from heat
- without stirring, let it brew for 30 minutes.
- strain through several layers of gauze
In order for the aspic to freeze well, you need to make jelly from the finished broth.
How to make chicken aspic with gelatin is simple and tasty
This snack is delicious and easy to make. It takes pride of place on the holiday table. In fact, aspic can be prepared from any meat, but chicken makes it more tender and not as fatty as, for example, pork. The cooking principle is the same, but chicken aspic itself can be called a dietary snack, since chicken meat is very healthy and has almost no fat. Let's eat and not worry about our figure.
Ingredients
- Chicken - 1 kg.
- Onion - 1 head
- Carrots - 2 pcs.
- Garlic - 3 cloves
- Bay leaf - 2 pcs.
- Peppercorns - 1 pinch
- Salt - 1 tbsp. l.
- Edible gelatin – 35 grams
Step 1. Let's start cooking by cutting the chicken into its component parts. If you don’t want to bother with a whole one, you can buy the legs and breast separately. Fill them with cold water, put on fire and wait until it boils. During the boiling process, all foam must be removed.
As soon as the water boils, add a few carrots, an onion and a couple of cloves of garlic. With them, the broth will be more concentrated and nutritious. If you have celery root, you can add that too.
How to make jelly for aspic
For the jelly:
- broth - 800 gr
- water - 1 glass
- gelatin 40 gr
Preparation:
1. Pour gelatin into cold boiled water, stirring and leave to swell for 2 - 2.5 hours.
The proportion of water and gelatin is 6 to 1, that is, per liter of liquid you will need 40 grams of gelatin, that is, 4 tbsp. spoons without top.
A level tablespoon contains 10 grams of gelatin, and a heaped tablespoon contains 15 grams; in a teaspoon - 5 g.
2. Pour the swollen gelatin into the hot broth, approximately 70 degrees, and stir until completely dissolved. There is no need to bring the broth to a boil.
3. After which the jelly can be used to prepare aspic.
4. After pouring a layer of jelly over the chicken meat, let it stand for a while to cool, then put it in the refrigerator until it hardens completely.
Chicken aspic without gelatin with turkey legs
It is not necessary to use gelatin so that the broth hardens on its own and is not greasy. In this case, the composition contains turkey legs. They will take on the function of gelatin. If you can’t find turkey legs, you can take chicken legs at the rate of 1 kg. legs for 2 kilograms of meat.
To prepare we will need:
- 3 turkey legs
- 3-4 cloves of garlic
- 3 chicken legs
- Lavrushka tastes
- Half a tablespoon of salt
- 3 allspice peas
- 5-7 black peppercorns
- Greens to taste
Preparation:
1. Place the chicken leg in a deep bowl and fill it to the top with cold water. Leave for a couple of hours. This will allow any remaining blood to come out. Then the broth for aspic will be transparent.
2. The paws need to be scorched over the fire, then carefully and carefully remove the peel. But let me say right away that this is not easy. Place the meat in a cooking pot. We also send the prepared paws here.
3.Fill with water so that the liquid covers the food. There is no need to pour it a lot. Place on the fire and wait for it to boil. Be sure to remove the growing foam. As soon as everything boils, we send the vegetables here. To do this, you need to peel the carrots, and just wash the onion. Its husk will give a pleasant color. Also add peppercorns. Cook at a slow but constant boil for about 5 hours, no less.
4.An hour before cooking, add salt to taste. It’s better to add a little salt, within reason, of course. Add the bay leaf and cook for the required hour.
5.Now remove the fatty layer from the surface of the broth. We won't need it. Place carrots and meat in a bowl. Paws, spices and onions can be thrown away. They completed their mission in preparing aspic. Squeeze the garlic into the broth through a press, mix and cover with a lid. Let him insist.
6. Let the meat cool. Then remove from the bones and remove all the skin. Cut into small pieces or separate into fibers by hand. After 5 hours of cooking, it will be very easy to grind it. Place on high-sided plates. Cut the carrots into circles or any other shape. Decorate with greens.
7. Cover a small sieve with double gauze to enhance the filtration effect. Through this structure we pour the broth into the plates. Don't pour too much so that the liquid doesn't spill out while you take the plate to the refrigerator.
8.When the broth has cooled to room temperature, put it in the refrigerator until the jelly has completely hardened.
Chicken aspic
We will need:
- boiled chicken meat - 300 g
- chicken broth with jelly - 400 ml
- cucumber (can be salted or pickled) - 1 pc.
- boiled carrots - 2 pcs
- greenery
- horseradish sauce - for serving
Preparation:
1. Prepare the jelly (recipe above) and pour it into a mold or portion molds, depending on how you will serve the dish.
2. When the jelly begins to partially harden at the walls of the mold, a so-called “shirt” is formed, that is, the jelly will harden at the bottom and walls by about 1 - 1.5 cm.
3. Drain the uncured part of the jelly into a separate bowl.
4. Place finely chopped chicken meat in the resulting form. When you boil the chicken thighs and wings for the broth, add a piece of chicken breast as well. It won’t give much fat, but thanks to it we will have tasty meat and, accordingly, aspic!
Pour the jelly over it again, put it in the refrigerator and let it harden.
5. Then remove the mold from the refrigerator again and lay out the next layer of beautifully chopped vegetables and herbs.
6. You can lay out as many layers as you want, and in the way your imagination tells you. Each layer will need to be cooled again to create a beautiful multi-layered dish.
7. Place the form and contents in the refrigerator. Let it harden.
8. Before serving, pour hot water into a bowl larger in volume than the form with the contents. Dip the mold into it for a few seconds, shake slightly and place it on a plate.
9. Garnish with fresh vegetables and herbs. Serve with horseradish sauce.
If you don’t want to lay out the meat in beautiful layers, for example, when you cook it on weekdays, then simply disassemble the meat into fibers and place it in a mold. Then decorate with vegetables and fill with a layer of jelly of the required volume.
Jellied with spices and roots
A fragrant and tasty dish with universal serving.
Ingredients:
- Chicken – 700 g
- Gelatin – 25 g
- Onion - 1 pc.
- Cloves - 1 pc.
- Carrots - 1 pc.
- Pepper peas - 4 pcs.
- Wine - 2 tbsp.
- Bay leaf - 1/2 pcs.
- Parsley - 1 root
Preparation:
Chop the chicken, pour in the wine and simmer until the liquid evaporates.
Add water to cover the meat. Add chopped carrots, onions and roots.
Add spices. Cook the dish for two hours.
Strain the broth. Add gelatin.
Pour some broth into bowls. Let it harden a little, then place pieces of vegetables and chicken on the layer of aspic. Pour in the second part of the broth and put the aspic in the refrigerator.
Cold cuts
Often this recipe is used to prepare cold cuts. In this case, the aspic turns out even more tasty and beautiful. Everything is prepared exactly the same as in the previous recipe. It just takes a few different ingredients.
We will need:
- boiled chicken meat - 100 g
- boiled beef meat - 100 g
- boiled tongue meat - 50 g
- ham – 50 gr
- chicken jelly – 400 ml
- green peas - 0.5 cans
- bell pepper - 1 piece
- cucumber (can be salted or pickled) - 1 pc.
- boiled carrots - 2 pcs
- greenery
- horseradish sauce - for serving
Preparation:
I will not describe the entire recipe, since it is exactly the same as the previous one. I will dwell only on some of the features.
Since this recipe uses four different types of meat and vegetables, use a deeper pan.
Think about how you will lay out the ingredients. Some of them can be disassembled into fibers, and some can be cut into thin plates.
Lay out the layers in the same way as in the previous recipe. Lay out the next layer, fill it with jelly, let it harden completely, and only then lay out the next layer. Of course, the process is not quick. But beauty takes time! There's nothing you can do about it.
You can assemble the snack either in a large general form or in a small portion.
And, you see, such a dish will not remain on the table without attention. Probably they themselves wouldn’t refuse this now!
Classic aspic with chicken and garlic
Aromatic aspic with meat and vegetables according to the classic recipe.
Ingredients:
- Garlic - 4 cloves
- Chicken - 2 kg
- Salt - to taste
- Carrots – 100 g
- Parsley - 10 g
- Peppercorns - 5 pcs.
- Onions - 120 g
Preparation:
Wash the chicken, peel the vegetables and rinse the ingredients.
Place the onion, meat, carrots and garlic in a saucepan, add water so that it completely covers all the ingredients.
Add spices and bring to a boil.
Skim off the white foam and continue cooking.
Cook for two hours, then remove the vegetables and cook for another two hours.
Strain the prepared broth and cool the meat.
Pass some garlic through a press. Place the meat into plates in portions, sprinkle with chopped garlic.
Pour broth over ingredients.
Let the dish cool and put it in the refrigerator.
Wait until it hardens completely and serve.
Chicken roll with vegetables
We will need:
- chicken fillet – 300 gr
- chicken broth - 2 cups
- gelatin - 20 g
- bell pepper - 1 piece
- boiled carrots - 1 pc.
- canned green peas - 0.5 cans
- canned corn - 0.5 cans
- greenery
- salt, pepper - to taste
Preparation:
1. Boil skinless chicken fillet according to the recipe presented above.
2. Dilute the gelatin in a small amount of cold water at room temperature, let it swell, this will take about 40 minutes. Then add the gelatin to the hot broth and, heating it, dissolve the gelatin until completely dissolved. But don't boil.
3. Divide the chicken fillet into fibers.
4. Cut vegetables according to how you want to prepare the dish.
5. There are several ways to collect the aspic.
- Cut the vegetables into cubes, mix with chicken, place in a mold and pour over the prepared jelly.
- chicken fillet can be cut into cubes, disassembled into fibers, and cut into plates
- it can be laid out in separate layers, pouring each of them separately and allowing to harden. Place each subsequent ingredient on the frozen previous layer. Each layer will need to be kept in the refrigerator for 20-30 minutes.
- You can first lay out layers of chicken and vegetables, then immediately pour a layer of broth with jelly over everything. In this case, the layers will be visually divided into a layer with filling and a layer of transparent jelly.
6. After putting it in shape, pour the broth with gelatin over everything.
7. Place in the refrigerator until the dish hardens.
A quick and tasty recipe for chicken aspic in a slow cooker
As I have said many times, I really like this miracle pan. The multicooker does an excellent job of preparing any dish, chicken aspic is no exception. It’s very convenient to cook in it when you don’t have much time, but you really want to surprise your family with something delicious. It’s so good that we have such an assistant! The meat is cooked in it and it turns out very tender and aromatic. It is very difficult to resist such a dish.
Ingredients
- Chicken meat - 1 kg.
- Carrots - 1 pc.
- Onion - 1 pc.
- Bay leaf - 3 pcs.
- Peppercorns - 1 pinch
- Salt - to taste
- Gelatin – 35 grams
Place all ingredients (meat, vegetables, bay leaf, peppercorns and salt) in a multicooker bowl and fill with cold water.
If your model does not have a jellied meat mode, then select the stewing mode and the time for 2 hours. This is enough for the meat to cook well and begin to fall off the bone.
We tear the meat with our hands into a container where we will prepare the aspic. If you use meat from different parts, such as sirloin and thigh, then I recommend mixing it up. The quantity should be as much as you like, so that there is liquid. The more meat, the less liquid and vice versa.
We will first dilute the gelatin in water, and after it swells, pour it into the prepared broth. But first you need to strain the broth through cheesecloth and taste for salt and ground pepper, if necessary, add. Garlic lovers can also add it through a press. Instructions on how to dilute gelatin are on each package.
Pour the prepared broth, already with gelatin, over the meat.
The ideal pour point for this type of filler is +6 degrees. But you can’t put it in the refrigerator while it’s hot, so we wait until it cools down and put it in the refrigerator.
Using a multicooker allows you to do your own thing and not have to stand at the stove all the time. As you may have noticed, in principle, the cooking steps remain the same and if you don’t have a multicooker, it doesn’t matter, cook in a regular saucepan.
Aspic with mayonnaise for the festive table
There are many different recipes using mayonnaise. I decided to share this recipe today because the dish turns out beautiful, and it’s always nice to have on the holiday table. Especially on New Year's or Christmas. The top layer looks like beautiful white snow, making this snack a must-see!
We will need:
- chicken legs - 2 pcs
- chicken broth - 1 cup
- mayonnaise - 1 glass
- gelatin - 2 tbsp. spoons
- carrots - 1 piece
- onion - 1 pc.
- garlic - optional
- greenery
- salt, pepper - to taste
Preparation:
1. Remove the skin from the legs, rinse, cover with cold water and cook the broth. During cooking, do not forget to remove the foam. Once boiling, reduce heat to low.
2. Cook for 1.5 hours. Then add the whole onion and carrots and cook for another 1 hour. At the end of cooking, add salt and pepper.
3. Mix mayonnaise with 1 tbsp. spoon of gelatin and leave for 1 hour.
4. In a separate bowl, 1 tbsp. Pour a spoonful of gelatin with a small amount of cold boiled water and leave to swell for 1 hour.
5. Remove the chicken legs, carrots and onions from the prepared broth. Let cool.
6. Cut the carrots into the shape of stars or rounds. Separate chicken meat into fibers.
7. Add gelatin swollen in water to the broth, which has cooled to about 70 degrees. We need a glass of broth. It must be warmed together with gelatin, but not boiled. Mix.
8. Place a layer of mayonnaise with gelatin in silicone molds, about 2 cm thick. Place a round of carrots in the middle of each mold and place in the refrigerator until the first layer has completely hardened, about 20-30 minutes.
9. If you use garlic, you need to chop it and mix it with chicken meat, separated into fibers.
10. Take out the molds with the frozen first layer and place the next layer of chicken in them. Leave room for one more mayonnaise layer.
11. Pour jelly from chicken broth over the layer with chicken meat. Place it in the refrigerator again and wait until the layer hardens.
12. Lay out the last mayonnaise layer. Let it harden in the refrigerator.
13. Place the finished aspic directly in the mold into hot water for a few seconds, shake slightly and place nicely on a common dish. Decorate with greens.
With processed cheese and mayonnaise “Chicken under the snow”
Jellied does not have to be transparent; it can also be snow-white.
This dish has not only a rich meaty, but also a bright creamy taste that cannot be compared with anything.
Composition of ingredients
- carrots – 100 g;
- onion – 80 g;
- garlic – 2 cloves;
- chicken – 1 carcass;
- processed cheese – 2 pcs.;
- instant gelatin – 20 g;
- mayonnaise – 5 tbsp;
- lemon – 1 pc.
Spices:
- black peppercorns (you can use a mixture) – 2-3 pcs.;
- salt - to taste.
How to choose and replace ingredients:
| Product | Choice | Replacement | Effect on taste |
| Chicken | The carcass is medium in size, chilled, with a pleasant color and smell. | Any meat parts of chicken or turkey | Does not affect the taste, calorie content may vary depending on the selected parts. |
| Carrot | Sweet, bright color | Replacement is not recommended | |
| Onion | Bulb | Replacement is not recommended | |
| Processed cheese | Natural product in briquettes without additives | Spready processed cheese | Doesn't affect the taste |
| Garlic | No need to add | ||
| Lemon | Thin skinned, small in size | No need to add | The slight citrus note will disappear |
| Mayonnaise | Natural product with a high fat content | Sour cream, natural yogurt | The taste is creamier, with pronounced sourness. |
| Gelatin | Pay attention to the expiration date | Agar-agar | Doesn't affect the taste |
Step-by-step cooking process
How to make white chicken aspic with a creamy taste:
- A simple recipe for jellied meat and gelatin begins with cutting up the chicken. First, remove the fat that is located near the evisceration site, and then divide the carcass into parts: wings, legs, breast and back. Rinse them, and then put them in a saucepan and fill them with drinking water.
- Cook the chicken over medium heat until fully cooked (about 1 hour). Before boiling, remove the foam, and then add salt and allspice, peeled carrots and onions (in their entirety).
- Remove chicken parts from the broth and cool. Onions and carrots will no longer be needed.
- Strain the broth through a fine sieve or cheesecloth.
- Disassemble the chicken meat and cut into cubes. Add garlic cloves passed through a press and mix. Place the meat in a mold where the aspic will harden in an even layer.
- Grate the processed cheese on a coarse grater directly over the pan with the chicken, distributing the shavings over the entire meat layer.
- Measure out 1 liter of broth, the rest can be left for preparing first courses. In 1 tbsp. soak the gelatin until it swells.
- Add mayonnaise to the remaining broth, pour in the juice squeezed from 1 small lemon.
- Melt the swollen gelatin on the stove or in the microwave, pour into the mayonnaise mixture, stir.
- Pour the resulting filling over the chicken with melted cheese. Place in the refrigerator until completely frozen.
How to serve a dish
Chicken aspic with gelatin, a simple recipe for which is usually called “Chicken in the Snow,” all that remains is to remove it from the mold with hot water and transfer it to a dish.
The top of the aspic is sprinkled with chopped dill or decorated with parsley leaves. If you wish, you can show your imagination and make whole pictures of greens, vegetables and fruits on the surface - they will look especially impressive on the white surface of the treat.
Chicken aspic with sour cream
If you can cook a dish with mayonnaise, then naturally you can cook it with sour cream. They prepare a jelly cake on a sour cream base, and it is eaten in literally 10 minutes, it turns out so delicious... So this delicious snack can be prepared with sour cream.
We will need:
- boiled chicken fillet – 300 g
- chicken broth - 2 cups
- sour cream - 1 glass
- gelatin - 30 g
- any vegetables - for decoration
- salt, pepper - to taste
Preparation:
1. Boil skinless chicken fillet according to the recipe given above. Then remove the fillet, cool slightly and separate into fibers. Strain the broth through several layers of gauze.
2. Prepare jelly. To do this, soak the gelatin in a small amount of water for 30-40 minutes.
3. After which we dilute half of the gelatin in chicken broth; see how to do this above. Dissolve the remaining gelatin with a small amount of water and mix with sour cream, which should be taken out in advance so that it warms to room temperature.
4. If desired, you can add the necessary spices to both the broth and sour cream.
5. You can use any vegetables for the dish. Bell pepper feathers, stars cut out of carrots, and cherry tomatoes, both fresh and canned, look very beautiful. Green peas or corn, olives or olives, and fresh herbs will help make the dish elegant.
6. Prepare the mold and place what you have prepared on the bottom. It’s better to post using your imagination. When the jelly hardens, we will turn the mold over and the fruits of your imagination will be visible, so if you are preparing a dish for a celebration, then you should try!
7. You can place the next layer of chicken meat on top, then vegetables again, then pour the contents with chicken broth and gelatin.
Or you can pour the jelly over the vegetables first, let the first layer harden in the refrigerator for about 30 minutes. Then lay out the chicken fillet and pour the broth again, let it harden. Then the next layer of vegetables, broth and back into the refrigerator.
Choose any method. The main thing is not to forget that we still have sour cream jelly waiting for its turn, so we need to leave room for it.
8. When you have poured the last layer of chicken broth with jelly, put the mold in the refrigerator for 1.5 hours so that the jelly has time to harden thoroughly.
9. Then take out the mold and pour sour cream sauce with gelatin. Place the mold in the refrigerator and leave there until completely cooled, but not less than 3 hours.
10. Before serving, lower the form with the aspic into hot water, remove, shake slightly and turn over onto a plate.
11. Decorate with vegetables and herbs.
How to make chicken aspic with gelatin at home
Step 1. Fill the legs with water, put them on the fire and wait until they boil. If you want the broth to be transparent and clean, then carefully remove the foam during the boiling process, and from the moment it boils, simmer over low heat. After 50 minutes of simmering, you need to salt the broth and add bay leaf, and, if desired, black peppercorns. We wait another 10 minutes.
Step 2. After this, strain the broth and dilute gelatin in it, and tear the meat with your hands in any shape.
Step 3. Place all the meat in a bottle of the required size and fill it with broth. Shake to mix thoroughly and place in the refrigerator overnight until completely set.
The next day, after we cut the bottle, we have an excellent chicken aspic in the form of a roll. Cut it into portions in the form of pucks and serve. By the way, instead of chicken, you can use any other favorite meat, such as beef, you just need to cook it longer.
Chicken fillet “Novgorod style” according to an old recipe
This is an old Russian recipe, and it is not often found in literature. Therefore, I share the recipe with great pleasure!
We will need:
- boiled chicken fillet (breast) - 200 g
- pickled tomatoes - 4 pcs
- tomato pickle - 1 cup
- chicken broth - 1 cup
- gelatin - 1 tbsp. spoon
- salt, pepper - to taste
- green peas - 0.5 cans
- greenery
Preparation:
1. Soak gelatin in a glass of cold boiled water and leave for 1 - 1.5 hours to swell. Then divide it into two parts.
2. Prepare two types of jelly. The first one is based on chicken broth, the second one is based on tomato brine. I use tomatoes and marinade from tomatoes with carrot tops or tomatoes with grapes. The marinade of these species is slightly sweet, and the fruits are small, just what you need!
We remember how to make jelly. We give a detailed description of this at the beginning of the article.
3. Pour a layer of marinade jelly into the mold, lay out the tomatoes, pour in the jelly again and let it harden.
4. Divide the chicken fillet into fibers and place in the next layer, pour over a layer of chicken jelly. And let it harden again. If desired, you can add a boiled egg, cut into slices.
5. Before serving, lower the jelly mold into hot water for a few seconds, then shake it slightly and place the aspic on a plate. Garnish with green peas and fresh herbs.
Assorted rolls “Arkhangelsk style”
This recipe, like the previous one, has been in my possession for a long time. Its description is also not often found in literature and on the Internet.
We will need:
- skinless chicken fillet – 200 g
- beef pulp - 200 gr
- chicken or meat jelly - 0.5 liters
- carrots - 1 - 2 pcs
- olives
- greenery
- salt, pepper - to taste
Preparation:
1. Skinless chicken fillet and beef, preferably tenderloin, cut into thin slices across the grain.
2. Beat off the layers of meat and chicken. It is better to beat chicken meat by wrapping it in film. The flesh of the meat is tender and can be easily damaged.
3. Place a layer of chicken fillet on the layer of beef, roll it into a roll and tie it with culinary thread. Or you can swap the meat.
4. Boil the beef until cooked, add salt and pepper at the end of cooking.
5. Remove the finished rolls from the broth and place under a press to drain off excess liquid. The rolls should cool completely.
6. Then cut off the thread and cut the rolls into pieces 1 cm thick. Or you can leave them entirely.
7. Pour a thin layer of jelly into the mold and allow it to harden completely. Then lay out pieces of chopped roll, garnish with rounds of boiled carrots, cucumbers, peppers, olives and herbs.
8. Pour a thin layer of jelly again. Let it harden.
You need to fill the roll several times until the layer of jelly above it is 0.5 cm.
9. Serve with horseradish sauce.
Faberge eggs
By preparing such an appetizer, you will delight your loved ones not only with a delicious dish, but also with its beautiful appearance.
We will need:
- eggs (empty eggshells) - 10 pcs.
- boiled chicken fillet – 200 g
- chicken broth - 1 cup
- gelatin - 20 g
- canned corn - 0.5 cans
- canned peas - 0.5 cans
- bell pepper - 1 piece
- boiled carrots - 1 pc.
- fresh greens
- salt, pepper - to taste
Preparation:
1. Boil the skinless chicken fillet in advance and prepare the broth.
2. Soak gelatin in a small amount of cold boiled water for 40 minutes.
3. Add gelatin and water to the broth and warm it thoroughly until the gelatin dissolves. But don't boil.
4. Cut the pepper into feathers, carrots into stars. Drain the peas and corn and dry on a paper towel. Separate the greens into small sprigs.
5. Cut the chicken fillet into neat cubes or separate it into fibers.
6. Wash the egg with soap and dry it, then pierce it with a thick needle from the thick edge, make a hole of such a size that it is convenient to put the filling into it.
Pour out the contents of the eggs, rinse the shells inside and out with soda solution, pour boiling water over them and let dry.
7. Fill the eggs 3/4 full, beautifully placing the ingredients inside.
8. Using a funnel or a scoop with a spout, pour the gelatin mixture into the egg, filling it to the top.
9. Place the eggs in a wire rack and let them harden in the refrigerator for 3 - 4 hours.
10. Take out and peel the shell.
11. Place the eggs on a plate and, if desired, garnish with the remaining vegetables, herbs, peas and corn.
Eggs can be stuffed as your imagination dictates. And from those components that you will want to have on your table. Agree that such a dish looks quite worthy and will take the same worthy place on the festive table.
In a similar way, you can prepare the aspic in a bottle or plastic glass, or in any other suitable form.
The recipe remains unchanged.
Preparing a holiday: chicken aspic for the New Year and other celebrations
And here, finally, is the festive version of aspic. To turn this generally simple dish into a real culinary masterpiece and even a 3D painting, you need to take a little more ingredients, and also... ordinary chicken eggs.
Ingredients:
- 300 g chicken;
- 1 liter of water;
- 30 g gelatin;
- 10 eggs;
- carrots and onions – 1 piece each;
- canned peas and corn - 2 tablespoons each;
- bell pepper (preferably red) – 1 piece;
- 150 g ham (optional);
- spices to taste.
This recipe for making chicken aspic with gelatin is in many ways similar to the previous ones, however, the design of the finished dish (as shown in the photo) is completely different.
Chicken fillet and vegetable roll
This recipe is prepared in an unusual way and is different from all previous recipes. The difference is that chicken and vegetables are mixed with gelatin and baked in the oven. Then the roll is placed under the press and cooled.
The recipe is so simple and easy that it won’t be difficult to prepare. In order not to describe the sequence, I suggest watching a short video.
https://youtu.be/SOGNhesLbak
All that remains to be said is that any ingredients for the roll can be used: in addition to chicken meat, you can use assorted meat, you can also take whatever vegetables you want. You can also use your favorite spices for the roll, thanks to them you can add spiciness and piquancy.
As you probably noticed, all recipes are given almost according to the same scheme. The broth is being prepared, the jelly is being prepared. Then the mold is filled with ingredients and filled with broth and gelatin. Then put it in the refrigerator and cool.
There is one scheme, but you can decorate the dish in a variety of ways. I suggest you look at some interesting design ideas.
Ideas for decorating chicken aspic
You can add mushrooms as an ingredient. Whole mushrooms look very beautiful when cut. Therefore, small porcini mushrooms or champignons will look great in this aspic.
If you place a whole boiled chicken egg in the center, then on the cut you can see such a beautiful picture.
You can add various berries, such as cranberries or lingonberries, to the jelly molds. This is what a dish might look like if you add pomegranate seeds to it.
Various shapes can be given to a festive dish by using unusually shaped salad bowls. Agree that anyone will enjoy such a snack.
By rolling fresh slices of cucumber and boiled carrots into such beautiful curls, you can perfectly decorate the appetizer and create a certain sophisticated look for the entire dish as a whole.
And you can create such beautiful forms. The main thing is not to be afraid to use your imagination and then you will certainly end up with something unusual and original!
And in conclusion, I want to give a recipe for horseradish sauce, which is almost always served with aspic.
