Chicken Aspic in a Multicooker
Description
The appetizer is prepared quickly and simply. Aspic is perhaps one of the most beloved dishes among Russians, especially among men, so it is made in almost every family, both on holidays and on ordinary days. I adore this delicious jelly-like appetizer too, but I do not make it from pork as is customary; instead, I prepare chicken aspic in a slow cooker at home. Since chicken meat is not as fatty, the aspic turns out very tender and quite light. And if you ask me why I do not make it on the stove, the answer is very simple: for me personally, it is much more convenient to cook it in a slow cooker, because there are no splashes and therefore the stove stays clean. So if you have already acquired such wonderful equipment, this simple recipe for chicken aspic in a slow cooker will undoubtedly come in handy for you.
Instructions
- 1
Step 1
First, we need to get rid of unnecessary cholesterol, so we completely remove the skin from the chicken carcass and trim off the fat. Rinse the chicken under running water and place it whole in the multicooker bowl. Pour the maximum allowed amount of water into the bowl and set the "Stewing" mode for 5 hours.
- 2
Step 2
As soon as the liquid comes to a boil, open the lid and skim off the foam; remove it from time to time during the first 30 minutes of boiling. About one hour before the end of the cooking cycle, add a peeled onion, a bay leaf, and whole peppercorns to the water, and season the broth to taste. 30 minutes before the slow cooker finishes, add peeled carrots to the water.
- 3
Step 3
When the cycle ends, carefully remove the chicken and carrots from the bowl; you can discard the onion and spices—we won't need them. Now wait for the chicken to cool slightly, then separate the meat from the bones and shred it. Soak the gelatin according to the package instructions, then strain the broth and add ground pepper and gelatin. Turn on Stew mode and heat the broth until the gelatin granules dissolve completely, but do not bring the broth to a boil. Cut the carrots into decorative shapes or plain round slices.
- 4
Step 4
Now take small plates and molds for the aspic. In the bottom of each, place a little minced garlic and meat. On top of the meat, add carrots and pour in broth to cover everything. Let the aspic cool to room temperature, then refrigerate it.
- 5
Step 5
In about 3–4 hours, the aspic will be completely set and ready to serve. Enjoy your meal, everyone!