Chicken Feet Aspic with Gelatin
Description
The recipe won't take much time. There's nothing simpler than making aspic like this. The main thing is that it should be clear, not cloudy. It may not affect the taste, but it won't look very appetizing. This kind of aspic will appeal to everyone who doesn't like a thick layer of fat on the aspic and cares about their health and figure. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
Prepare the ingredients for making chicken feet aspic with gelatin.
- 2
Step 2
Wash the chicken legs and place them in a pot.
- 3
Step 3
Cover the legs with water.
- 4
Step 4
Bring to a boil, skim off the foam, and reduce the heat to a minimum. Add the carrots and onion. Partially cover the pot so the boiling is kept to a minimum.
- 5
Step 5
After 30 minutes, add a bay leaf, fresh dill or parsley for the herbs, salt, and ground black pepper to taste.
- 6
Step 6
Simmer the aspic for another hour until the chicken is tender. Add the turmeric at the end. If you don't like this spice, you can leave it out. But broth from lean chicken turns out very pale, and turmeric will give it a pleasant yellow color.
- 7
Step 7
Next, place the boiled chicken legs on a plate. Strain the broth. Pour 100 ml of cold boiled water over the gelatin. Let it swell for 10–15 minutes. Then add it to the hot broth and stir until fully dissolved.
- 8
Step 8
**Remove the skin and bones from the chicken legs. Cut the meat and arrange it on plates.**
- 9
Step 9
Add minced garlic to each plate.
- 10
Step 10
Pour broth over the meat.
- 11
Step 11
Season the aspic to taste and chill until fully set.
- 12
Step 12
Chicken feet aspic with gelatin is ready.
- 13
Step 13
Serve the aspic with ketchup, horseradish, and mustard.