Chicken Aspic
Description
This appetizer is quick and easy to prepare. In this recipe, I will tell you, It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the ingredients for aspic. You can use one whole large chicken or parts of the carcass. I used cut-up young chicken without the back, only the meaty part. The feet are needed for the aspic to set — they contain a lot of gelling substance.
- 2
Step 2
Place the feet in a deep bowl, pour boiling water over them, and leave for 10 minutes to steam. This is done so that the skin will be easier to remove later.
- 3
Step 3
Meanwhile, wash the meat thoroughly and remove any remaining feathers, if present.
- 4
Step 4
Drain the water from the feet, peel off the skin with a sharp knife, and cut off the claws.
- 5
Step 5
Take a suitable deep pot and add the meat, bay leaf, peppercorns, and a peeled onion. A large onion can be cut into 4 pieces.
- 6
Step 6
Pour in enough water to cover the meat by 2–3 cm. Salt the aspic at the end of cooking. Place the pot on the stove, bring to a boil, then simmer over very low heat with the lid on for at least 4–5 hours.
- 7
Step 7
Remove the spices and onion; discard them. Salt the aspic. Turn off the heat.
- 8
Step 8
Carefully remove the meat with a slotted spoon and separate it from the bones. Be careful that no bones end up in the finished dish.
- 9
Step 9
Prepare dry, clean tartlet shells (deep ones). Spread the meat evenly over them.
- 10
Step 10
Pour broth over the meat and refrigerate for 4–5 hours until set.
- 11
Step 11
Chicken aspic is ready! Serve the aspic with mustard, horseradish, or garlic.