Chicken and Vegetable Aspic
Description
The recipe won't take much time. This name came to us from the French. Meat or fish is combined with clear broth with gelatin; then all that's left is to wait until the aspic sets. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare all the necessary ingredients, including salt and gelatin.
- 2
Step 2
Boil the chicken thighs in lightly salted water with carrots, peeled onion, pepper, and a bay leaf. Cook until done.
- 3
Step 3
Cut the ham and the carrot from the broth into small cubes.
- 4
Step 4
Let the cooled meat cool, then separate it from the skin and bones and pull it apart into shreds.
- 5
Step 5
Strain 0.5 l of broth.
- 6
Step 6
Pour the broth into a small saucepan, squeeze in the juice of half a lemon, and add the gelatin.
- 7
Step 7
Heat the broth over low heat, stirring until the gelatin is fully dissolved. Do not bring it to a boil. Once the gelatin has dissolved, add the chicken, ham, carrots, peas, and corn to the broth. Stir to combine.
- 8
Step 8
Pour the gelatin into one or several molds. I lightly grease the molds with vegetable oil. If you are using silicone molds, be sure to place them on a board first so it is easy to transfer them to the refrigerator. Place the "Aspic" in the refrigerator for 5–6 hours.
- 9
Step 9
Serve immediately or slightly chilled.