Chicken Aspic Without Gelatin
Description
This recipe won't take much time. If you're wondering about it, you can serve it warm or chilled.
Instructions
- 1
Step 1
If you want to make chicken aspic without gelatin, use a home-raised chicken, because aspic made from store-bought poultry simply will not set. Ideally, it should be an old rooster.
- 2
Step 2
Chop the poultry into pieces. Put the chicken in a pot and cover with cold water. It must be cold so the broth stays clear. Once it comes to a boil, skim off the foam that forms with a spoon, a small strainer, or a skimmer. After ten to fifteen minutes, you can add peeled onion and carrot, as well as garlic and spices.
- 3
Step 3
Cook the aspic over the lowest heat so the broth does not darken. After five to six hours, you can turn off the heat and let the meat cool. Drain and strain the broth. Remove all bones from the meat.
- 4
Step 4
Place the carrot pieces and meat in a glass dish. Carefully pour the broth over everything. Skim off the excess fat with a spoon. Leave the dish to set in the refrigerator for a couple of hours. Serve with herbs and mustard.