Chicken aspic

Chicken aspic is the perfect dish for the holiday table! Make a tender and flavorful aspic with chicken, vegetables, and spices. This simple recipe with gelatin guarantees a beautiful and appetizing dish. Serve it with an egg and herbs to impress your guests and family.

Step-by-step recipe

Step 1:

Rinse the chicken, place it in a saucepan, cover with cold water and bring to a boil over high heat.

Step 2:

Remove scale.

Step 3:

Add the onion and peeled carrots, bay leaf, and peppercorns. Cover and simmer for 1.5 to 2 hours.

Step 4:

Remove the chicken and vegetables from the broth and strain it through a sieve.

Step 5:

Separate the meat from the bones and shred it into fibers.

Step 6:

Pour some of the broth into a small bowl, add the gelatin, stir, and let sit for 10 minutes. Then dissolve in the microwave at 300 W for 1-2 minutes.

Step 7:

Mix gelatin with strained broth.

Step 8:

Pour a little broth into the wells of the muffin tin.

Step 9:

Cut three boiled eggs into slices and place them in the pan.

Step 10:

Add chicken meat into the cavities and top up with broth and gelatin.

Step 11:

Cut out the "flowers" from the boiled carrots and arrange them in a rectangular shape along with the dill sprigs.

Step 12:

Place the chicken meat in the pan and pour in the broth and gelatin. Leave both pans on the counter to cool.

Step 13:

Place the aspic in the refrigerator for several hours.

Step 14:

Turn the aspic over onto a plate and serve.

Cooking tips

Separate the boiled chicken into the thinnest possible strands for small forms - this way more of it will fit.

Remove the jellied mixture from the molds, tapping it gently to prevent it from falling apart.