I want to share how I make aspic from chicken. We love it very much and cook it often. For some reason, I still haven't made a recipe for the site? Boiled chicken meat from a spicy broth I always crushed with a meat grinder. Today, a food processor will help me with this, and I will spend less time cooking before putting the aspic to harden in the refrigerator.
You need to cook two hams in a spicy broth for 45 minutes.
Pour water into the pan, put the chicken legs and put them on the fire. I always take a ham from a whole chicken.
Bring to a boil and remove the foam.
Put a whole onion in a pan in the husk, after exfoliating it to such a state that the husk does not fall off from it. The husk will stain the broth a Golden color.
Carrots are cut at random. I cut it into 8 parts.
From parsley and dill, we take only the entire stems. We also send everything to the pot.
Cook the hams until ready, so that the bones are easily separated from the meat. 10 minutes before cooking, put the peppers.
I DON't put Bay leaves in chicken broth!
Remove the meat and carrots from the broth. I will only grind them. I've always shredded using a meat grinder.
In the bowl of the combine, I put chicken meat and carrots.
Crushed on the first mode with the position of the knives from the bottom - in one minute.
For aspic took a ceramic form of 14x20x5cm.
I put the crushed mass out of the combine Cup, added garlic, finely chopped, and black freshly ground pepper.
Garlic can be squeezed out, but I like it finely chopped in aspic. Put the garlic to taste, 2 cloves are enough for me.
I need about 500 ml of broth to dissolve the gelatin in it, following the instructions on its packaging. What kind of gelatin will you have? Read the instructions for preparing it.
0.5 liters of broth strained through cheesecloth. My broth is a beautiful color. I dissolved the gelatin in it and warmed it up to about 60*C. So I had it written on the package.
I poured the crushed chicken meat with carrots in the form, distributing the entire mass with a spatula. I have poured broth with gelatin 400 ml. the contents of the mold should not be quite liquid.
She covered it with a lid, let it cool, and put it in the refrigerator for the night.
Aspic is ready.
This is the cut. I like to eat aspic with mustard and horseradish.