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Print Recipe
Chicken Aspic "Buffet" Recipe
We have a tradition where relatives gather every January 2 and play Monopoly all day. On this day, we prepare buffet snacks , canapes, sandwiches, fish, vegetable, meat, cheese, as well as portioned salads. The traditional chicken aspic is no exception. The dish turns out to be a delicate , dietary, very festive treat for any celebration. It can be prepared in a day or two and nothing will happen to it. After all, there is always a lot of trouble on holidays with other dishes that need to be served directly on the table, with heat and heat.
Cook Time 90 minutes
Servings
Ingredients
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. According to the idea, you need to remove the skin from the legs partially or completely, the first- a lot of fat, the second- the broth will become cloudy. But I leave it on one, then I remove it when cutting. Here, as you can see , in the photo- the broth turned out light. And so, wash the ham well, put it in a pan, fill it with water, and bring it to a boil. Drain the water, rinse the legs and fill them again with fresh water. As soon as it boils , if there is foam, remove it , but usually it is not enough, but for the transparency of the broth, we try to remove everything.
    According to the idea, you need to remove the skin from the legs partially or completely, the first- a lot of fat, the second- the broth will become cloudy. But I leave it on one, then I remove it when cutting. Here, as you can see , in the photo- the broth turned out light. And so, wash the ham well, put it in a pan, fill it with water, and bring it to a boil. Drain the water, rinse the legs and fill them again with fresh water. As soon as it boils , if there is foam, remove it , but usually it is not enough, but for the transparency of the broth, we try to remove everything.
  2. Make the fire minimal. Add the carrots and onions to the broth. To make the jelly a beautiful color, you can add an onion with the husk to the chicken when cooking. But it should not be much, otherwise the broth will be brown-cook for an hour. The main thing is that everything languishes slowly. 30 minutes before the end of cooking, add salt, pepper and 5 -10 minutes -Bay leaf.
    Make the fire minimal. Add the carrots and onions to the broth. To make the jelly a beautiful color, you can add an onion with the husk to the chicken when cooking. But it should not be much, otherwise the broth will be brown-cook for an hour. The main thing is that everything languishes slowly. 30 minutes before the end of cooking, add salt, pepper and 5 -10 minutes -Bay leaf.
  3. Remove the meat from the broth , allow to cool slightly and disassemble it into pieces. Excess veins, cartilage, fat, skin (if any ) are removed. This can be left in the jelly, if you like. Cut the meat into small pieces.
    Remove the meat from the broth , allow to cool slightly and disassemble it into pieces. Excess veins, cartilage, fat, skin (if any ) are removed. This can be left in the jelly, if you like. Cut the meat into small pieces.
  4. The broth should be strained into another bowl. Measure its quantity. Since we are preparing chicken aspic, we also need to prepare jelly. Pour about 150ml of broth and dilute the gelatin, let it swell. See the package for the method of application . Then dissolve the gelatin in a water bath or in a micro, without bringing it to a boil , i.e. not exceeding 70°C. Pour the jelly through a strainer into the broth, stir, and taste for salt. Gelatin is diluted at the rate of: 10 g of gelatin per 0.5 l of broth.
    The broth should be strained into another bowl. Measure its quantity. Since we are preparing chicken aspic, we also need to prepare jelly. Pour about 150ml of broth and dilute the gelatin, let it swell. See the package for the method of application . Then dissolve the gelatin in a water bath or in a micro, without bringing it to a boil , i.e. not exceeding 70°C. Pour the jelly through a strainer into the broth, stir, and taste for salt. Gelatin is diluted at the rate of: 10 g of gelatin per 0.5 l of broth.
  5. Arrange the meat in portions and pour the broth. If desired, you can add a variety of products to it. Under a layer of transparent jelly, they will turn into a spectacular decoration. Especially great looks portioned aspic chicken. But do not add such products to the classic jelly. Put the aspic in the refrigerator to solidify. If there is still broth, you can pour it over any vegetables, with meat or fish. Sorry for the night photo, it did not want to turn out . Volume of 130ml jars.
    Arrange the meat in portions and pour the broth. If desired, you can add a variety of products to it. Under a layer of transparent jelly, they will turn into a spectacular decoration. Especially great looks portioned aspic chicken. But do not add such products to the classic jelly. Put the aspic in the refrigerator to solidify. If there is still broth, you can pour it over any vegetables, with meat or fish. Sorry for the night photo, it did not want to turn out . Volume of 130ml jars.
  6. And now we will definitely decorate, we have a holiday. Cut different figures from the carrots that cooked the broth. Boil quail eggs and decorate, as you can see in the photo. Of course, you can decorate to your taste, here is a flight of fancy. It will always be beautiful. Bon Appetit! Happy New year! May it bring you and your family good health and a lot of happiness!!!
    And now we will definitely decorate, we have a holiday. Cut different figures from the carrots that cooked the broth. Boil quail eggs and decorate, as you can see in the photo. Of course, you can decorate to your taste, here is a flight of fancy. It will always be beautiful. Bon Appetit! Happy New year! May it bring you and your family good health and a lot of happiness!!!

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