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Chicken aspic: a recipe without gelatin, video
Jellied meat is usually made from pork, but this tasty snack can be made with other products as well. An excellent option would be chicken jelly – this dish is both classic and original. Please note that for its preparation you will need a very fatty bird, otherwise the broth will not be rich enough and you will need to add gelatin.
First, you need to prepare the ingredients for the chicken broth, which will become the basis of the dish:
- 1 chicken
- 1 bulb
- 70 г моркови
- 3 garlic cloves
- 1 tsp Salt
- Bay leaf
- bell pepper
Remove the skin of the poultry, place the chicken in a saucepan, fill with water so that it rises about 4–5 cm above the meat. Salt water and boil over high heat.
It is recommended to take chicken weighing 2–2,5 kg. If the bird is too large, you can split it in two.
When the water boils, reduce the heat and let the chicken simmer for 4 hours, remembering to skim off. Then peel and finely chop the carrots, garlic and onions, then cook the chicken for another half hour. Finally, put 4-5 peppercorns and 3-4 bay leaves in the water and cook the chicken jellied meat for 30 minutes.
Recipe for filling for jellied meat with chicken
To make jellied meat with chicken, you will need an additional filling from the following ingredients:
- 70 г моркови
- 2 eggs
Boil, refrigerate, peel and cut the eggs into wedges. Then peel the carrots and cut them into circles, asterisks. You can choose both the simplest and the most complex, original shapes, depending on whether the vegetable pieces will be used as decoration.
It is recommended to cut carrots raw, however, if you wish, you can pre-boil them for 5-7 minutes to soften them.
Place the carrots and eggs on a plate and set aside. You will need them later.
Cooking chicken jellied meat
Strain the finished broth, and discard the vegetables and seasonings with which it was cooked. Then separate the chicken meat from the bones, cut into small pieces and arrange in molds. Chop 2 garlic cloves finely, then place garlic and pre-cooked eggs and carrots on top of the meat. It is also advisable to add a little parsley, fresh cilantro, dill, onions or other herbs to taste.
Now take the broth and pour it into the molds. Do this slowly and carefully so that the filling does not mix. It is especially important to remember this if you plan to serve such an unusual appetizer on the festive table and want it to be not only tasty, but also beautiful. When all the forms are filled, cover them with lids and put them in the refrigerator to freeze the jelly.
It is recommended to serve mustard with jellied meat with chicken. In addition, finely grated horseradish sauce with garlic, sour cream and finely chopped herbs is perfect for this dish.