Aspic in a Multicooker with Gelatin
Description
Aspic is certainly a holiday dish. But nothing stops you from making it on weekdays. Especially since chicken and turkey aspic is quite inexpensive and easy to afford. This dish has only benefits: the broth isn’t too rich, the meat is easy to digest—unlike pig’s trotters or beef hooves, which are often added to aspic so it sets without gelatin. In short, it’s very tasty, healthy, and filling. And making aspic in a multicooker is a real pleasure. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the ingredients for making kholodets.
- 2
Step 2
Thoroughly wash the turkey and chicken and place them in the multicooker bowl.
- 3
Step 3
Pour water over the poultry and place it in the slow cooker. Turn on the "Aspic" mode. If you do not have this mode, "Stewing" will work.
- 4
Step 4
Bring to a boil and skim off the foam.
- 5
Step 5
Add the onion and carrots.
- 6
Step 6
Season with salt and pepper to taste.
- 7
Step 7
Add the bay leaf.
- 8
Step 8
Boil the aspic for 2.5–3 hours. The meat should come off the bone easily.
- 9
Step 9
Remove the boiled meat from the pot.
- 10
Step 10
Pour the gelatin with 3-4 tablespoons of cold boiled water and let it swell for 10-15 minutes.
- 11
Step 11
Strain the broth. Add the soaked gelatin to the hot broth and stir until fully dissolved.
- 12
Step 12
Remove the meat from the bones and skin, chop it finely, and arrange on plates.
- 13
Step 13
Add the minced garlic and pour in the broth with gelatin. Chill until fully set.
- 14
Step 14
Aspic with gelatin made in the multicooker is ready. Serve as an appetizer on weekdays and holidays with mustard, horseradish, and various sauces.