Chicken Head Cheese in a Bottle
Description
The appetizer is quick and easy to make. Chicken aspic is also very simple to prepare. But there is one important point. If someone tells you that this kind of aspic can be made without gelatin, do not believe them. You will waste your time and end up with a pile of boiled meat—in other words, everything will fall apart. To get real chicken aspic, do not skimp on gelatin and use the amount specified in the recipe. And remind those who advise against adding gelatin that it is not needed when making aspic from a pork shank, head, or beef shank—that is, from those parts of a pig or cow that contain a lot of connective tissue. That is what gives the sticky effect and holds the meat’s shape well. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the ingredients for making chicken jelly.
- 2
Step 2
Wash the chicken gizzards and place them in a pot.
- 3
Step 3
Pour in water, bring to a boil, skim off the foam, and simmer over medium heat for 40–45 minutes until tender.
- 4
Step 4
Place any meaty parts of the chicken in a pot and cover with water.
- 5
Step 5
Bring to a boil, skim off the foam, and reduce the heat to the lowest setting. Add the onion, bay leaf, and carrot.
- 6
Step 6
Cook until almost done. Then add the chicken breast. Season with salt and pepper to taste. Cook for another 20-25 minutes and turn off.
- 7
Step 7
Remove the boiled chicken and giblets from the pot.
- 8
Step 8
Strain the broth. You will only need 500 ml. Use the remainder to cook any first course.
- 9
Step 9
Separate the chicken. Remove the skin and bones. Only the meat should remain. Chop the garlic and add it to the chicken.
- 10
Step 10
Cut the chicken and gizzards, but not too finely, and place them in a plastic bottle from which you have previously cut off the top with the neck. Pour 500 ml of chicken broth into a separate saucepan. Heat it well and add instant gelatin. Regular gelatin needs to be soaked in cold water beforehand and left to swell for 10–15 minutes, and only then added to the hot broth. Stir the gelatin in the broth until fully dissolved. Pour this broth over the cut chicken in the bottle.
- 11
Step 11
Cover the bottle with plastic wrap and refrigerate until the aspic is fully set.
- 12
Step 12
When the aspic has set, cut the plastic bottle and transfer the aspic onto a plate.
- 13
Step 13
With a sharp knife, slice the chicken aspic and place it on a plate. Serve at the table with mustard, horseradish, and sauces.