**Chicken Aspic for the Year of the Rat New Year**
Description
A tasty appetizer for any gathering. Chicken aspic is very easy to make. Chicken drumsticks, thighs, or legs work best for aspic. The breast turns out rather dry, though you can use it as an option too. To get a clear broth, simmer the chicken over the lowest possible heat so the broth barely bubbles. Add spices to taste — they can be more than just black ground pepper and bay leaf. Serve chicken aspic with horseradish or mustard.
Instructions
- 1
Step 1
Prepare the ingredients for making chicken aspic.
- 2
Step 2
Wash the chicken and place it in a pot. Cover with fresh water. Put the pot on the stove.
- 3
Step 3
Bring to a boil, skim off the foam, and reduce the heat to the lowest setting.
- 4
Step 4
Peel and wash the onion and carrots. Place them in the pot with the chicken.
- 5
Step 5
Add a bay leaf. Salt and pepper to taste.
- 6
Step 6
Boil the chicken in the broth until cooked through. Then remove the bay leaf, carrot, and onion from the pot.
- 7
Step 7
Place the boiled chicken on a plate and strain the broth. Pour 50 ml cold boiled water over the gelatin. Let it swell; after 20 minutes, add it to the hot broth. Stir until the gelatin is fully dissolved.
- 8
Step 8
Separate the chicken meat from the skin and bones. Finely chop the meat and place it in aspic molds.
- 9
Step 9
Add minced garlic to taste.
- 10
Step 10
Pour the broth over the meat. Refrigerate until completely set.
- 11
Step 11
Garnish the aspic. I cut out flowers using a plunger cutter. I made little mice from boiled quail eggs. The nose and eyes are black peppercorns, and the tail and ears are cheese. Serve the aspic with mustard, horseradish, adjika, and ketchup.