Chicken aspic
Origin of the recipe
Kholodets is an ancient Russian dish, also known as astuden. It's based on a rich meat broth made from bones, as bones contain gelling agents that cause the broth to set when cooled. Kholodets is typically made from cow's and pig's feet. Try a slightly unusual, yet delicious, kholodets made from chicken and chicken feet.
What do you need for cooking?
Ingredients
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Chicken
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Chicken feet
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Carrot
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Onions
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Garlic
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Canned green peas
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Fresh curly parsley
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Peppercorns
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Salt
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Water
Kitchen utensils
- Knife
- Board
- Bowls
- Pot
- Cupcake pan
Step-by-step recipe
Step 1:
Place chicken feet and cut chicken into pieces into a saucepan.
Step 2:
Cover the chicken with water, bring to a boil and cook for 2 minutes.
Step 3:
Drain the water, rinse the chicken, add 2 liters of water, bring to a boil and skim off the foam.
Step 4:
Add whole carrots and onions, salt and peppercorns to the pan.
Step 5:
Cover and cook for 2.5 hours on low heat.
Step 6:
Remove all ingredients from the broth, separate the meat from the bones and cut the carrots into slices.
Step 7:
Strain the broth and pour some of it into a baking dish with a cone-shaped lip.
Step 8:
Spread carrot slices evenly over the bottom.
Step 9:
Place the peas between the carrot slices and place a leaf of curly parsley next to each pea.
Step 10:
Carefully cover the vegetables with a layer of chicken meat.
Step 11:
Crush three cloves of garlic and spread evenly over the meat.
Step 12:
Pour the broth over the meat.
Step 13:
Place peas and parsley leaves around the edge.
Step 14:
Add another layer of meat and pour in the broth.
Step 15:
Cool the jellied meat and put it in the refrigerator for 10 hours.
Step 16:
Carefully turn the jellied meat over onto a plate and remove the mold.
Cooking tips
To prepare the jellied meat, you will need a five-liter saucepan and a 25 cm diameter muffin tin.
You can serve the aspic with horseradish, mustard and sauces of your choice.
