Chicken aspic
Description
The appetizer comes together quickly and easily. We’re making chicken aspic — it’s leaner and more delicate, and you don’t need bones, pigs’ trotters, or anything like that for it. Everything is straightforward; this kind of chicken aspic can be ready in 2–3 hours, which saves precious time when you’re short on it. Serve it with fresh herbs and a sauce.
Instructions
- 1
Step 1
1. How to make chicken aspic (kholodets): you need chicken meat (preferably not breast fillet). Dark poultry meat is best for this (drumsticks, shanks). Rinse it. Cover with boiling water and simmer over medium heat for 40 minutes.
- 2
Step 2
2. To the meat you can add diced carrots, yellow onion, and a bay leaf. Salt and pepper the meat after it comes to a boil. Use slightly more salt than tastes right on its own. When we add gelatin to the broth, it will tame the salt.
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Step 3
3. Remove the meat from the broth. Let it cool. Pull it apart by hand, separating the meat from the bone. This will go quickly. Now cut the clean meat into small pieces or tear it apart with your hands.
- 4
Step 4
4. In the small bowls where you will set and serve the aspic, arrange the meat, alternating it with boiled carrots. Discard the onion and bay leaf.
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Step 5
5. Squeeze 2 cloves of garlic into the still-hot broth. Stir. The garlic will add flavor to the broth and remove unwanted smells. Spoon off some broth into a separate container (1 ladle). Cool it however you like. Into the barely warm broth, put the gelatin, stir, and let it swell. Pour this gelatin broth into the main broth. Stir. Heat, but do not let it boil. Gelatin that has boiled will not set. Pour the combined broth (with gelatin) over the containers of meat.
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Step 6
6. Put the cooled containers with aspic in the refrigerator. Let it set. It will all set in 1 hour. From this amount of ingredients I got 3 such containers.