Aspic with Agar-Agar
Description
The recipe won't take much time. Since time immemorial, aspic was made exclusively from beef or pork. The French added variety and began making it with poultry, game, vegetables, and eggs. For the broth to set, they added those parts of the carcass that contain collagen protein: tendons, bones, and cartilage. Such aspic takes a very long time to cook. Therefore, modern cooks prefer to use gelatin or agar-agar to stabilize light broths. Today we will make aspic with agar-agar and learn how to dissolve it in the broth. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
Prepare the ingredients for making aspic with agar-agar.
- 2
Step 2
Wash the chicken and place it in a pot.
- 3
Step 3
Pour in water and place on the stove.
- 4
Step 4
Bring the water with the chicken to a boil and skim off the foam. Add peeled onion and carrot. Set the heat to the lowest setting. The chicken should simmer very gently so that the broth is perfectly clear.
- 5
Step 5
Simmer the chicken for 1.5 hours. 10–15 minutes before the end of cooking, add a bay leaf. Season with salt and pepper to taste.
- 6
Step 6
Remove the boiled chicken from the pot. Remove the skin and bones.
- 7
Step 7
Strain the broth. For every 500 ml of broth, add 5–7 grams of agar-agar. Pour a glass of warm broth into a separate container and add the agar-agar. Stir and let it stand for 10–15 minutes. Then pour the jelly into the strained broth. Bring to a boil, stirring constantly, until the agar-agar is completely dissolved.
- 8
Step 8
Cut the chicken and arrange on plates. Add minced garlic.
- 9
Step 9
Pour in the broth with agar-agar. Refrigerate until fully set.
- 10
Step 10
Aspic with agar-agar is ready. Serve with mustard, horseradish, and ketchup.