Chicken Aspic in a Multicooker
Description
A tasty appetizer for any gathering. 1. First, wash the chicken and cut it up. Be sure to remove the skin, because fatty chicken aspic made in a slow cooker at home will be cloudy and not very appetizing. 2. Place the pieces in the pot along with the washed and properly cleaned feet. 3. Peel the carrot and cut it in half. Put the onion in the pot with the skin on. 4. Almost done: add the spices, salt, bay leaf, and pour in water (up to the maximum fill line). 5. As for the program, it all depends on your appliance. Some models have special "Aspic" modes; on others you can choose "Stew," for example. Cooking time is about 4 hours. 6. Afterward, carefully remove the meat and pick it apart, removing the bones. 7. Prepare a mold in which the aspic will set, and put the meat in it. 8. In this slow-cooker chicken aspic recipe, you can also use peas or corn, egg, herbs, and vegetables to make the dish more attractive and colorful. 9. Strain the broth several times, then pour it into the mold. 10. Refrigerate until fully set. That’s a simple version. Serve with herbs and sauce.