Chicken Aspic Recipe
I want to share how I cook aspic from chicken. We love it very much and often cook it. For some reason I still haven’t made a recipe for the site? Boiled chicken meat from hot broth I always grind 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 freeze in the refrigerator.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
For the broth:
For aspic:
For filing:
Instructions
  1. You need to boil two hams in hot broth for 45 minutes. Pour water into the pan, lay out the chicken legs and put them on the fire. I always take ham from a whole chicken. Bring to a boil and remove the foam. Put a whole onion in a frying pan in the husk, having previously peeled it to such a state that the husk does not fall off from it. The husk will give the broth a golden color. Carrots are cut arbitrarily. I cut it into 8 pieces. From parsley and dill, we take only whole stems. We also ship everything to the pot. Cook the hams until tender, 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 always grind with a meat grinder. I put chicken meat and carrots in the bowl of the combine.
  2. Grind in the first mode with the location of the knives from below – in one minute.
  3. For the filler, I took a ceramic mold with a size of 14x20x5cm. I put the crushed mass out of the bowl of the combine, added finely chopped garlic and freshly ground black pepper. Garlic can be squeezed out, but I like it to be finely chopped in aspic. Put garlic to taste, 2 cloves are enough for me. I need about 500 ml of broth to dissolve gelatin in it, following the instructions on the package. What kind of gelatin will you have? Read the instructions for its preparation. strain 0.5 liters of broth through cheesecloth. My broth has a beautiful color. I dissolved gelatin in it and warmed it up to about 60 °C. So I had it written on the package. I poured the chopped chicken meat with carrots into the mold, distributing the whole mass with a spatula. I poured broth with gelatin 400 ml. the contents of the mold should not be completely liquid. She covered it with a lid, let it cool down and put it in the refrigerator overnight.
  4. The aspic is ready.
  5. This is the incision. I like to eat aspic with mustard and horseradish.
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