Chicken aspic with mayonnaise
Description
Suitable for both holidays and everyday meals. 1. Let's start by soaking the gelatin in cold boiled water. Let it swell; this will take a full hour. 2. While the gelatin is swelling, make the broth. Pour water over the carrot and chicken breast and put it on the heat. 3. When the water boils, salt and pepper it. Skim off the foam. Reduce the heat. 4. Check the carrot; it will cook much faster than the chicken breast. 5. Remove the carrot, place it on a flat plate, and let it cool. 6. Place the cooked chicken breast on a plate as well. When it has cooled slightly, cut it into small pieces. 7. Dice the bell pepper just as finely. 8. And the carrot. 9. Pour the swollen gelatin into the broth. Heat the broth over medium heat until the gelatin is completely dissolved. The main thing is not to let it boil! 10. Take a mold. It's better to choose one that lets you turn out the chicken aspic with mayonnaise like a sand-castle cake. For example, a loaf or bundt pan. 11. Now place the decorations on the very bottom. Fresh herbs and a few pieces of bell pepper—choose several. 12. Then cover with mayonnaise. 13. On top of the mayonnaise, place the carrot carefully, without pressing, so it doesn't sink too deep. 14. On top of the carrot—the chicken pieces. 15. Sprinkle with nutmeg. You can salt and pepper again. 16. Pour in the chicken broth. Pour carefully; a strong stream can knock everything out of place and mix it, which we definitely don't want. 17. Put it in the refrigerator. Let it set. At least an hour and a half. 18. Then remove it, invert the mold, and the chicken aspic with mayonnaise will come out nicely onto a festive plate. 19. Put it back in the refrigerator until serving. That's all. You've seen how easy chicken aspic with mayonnaise is to make. It turns out tasty and tender. You're sure to like it. The mayonnaise on top of the aspic looks like snow. That's why I like to make it for winter holidays. You can divide the aspic among several molds; don't forget to do everything carefully and slowly when layering the filling and pouring the broth. It can be served warm or chilled.