Chicken Aspic with Gelatin
A quick way to make a festive dish! A simple recipe for a beautiful chicken-breast aspic that's right at home on the holiday table. If you'd like to treat your family and guests, this recipe is just for you. What would a Slavic winter holiday be without aspic!
Cooking method
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Step 1:
Gather the ingredients. Rinse the chicken breasts well. If they're on the bone, take the meat off the bone and remove the skin. Wash the carrot thoroughly and peel it.
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Step 2:
Put the chicken breasts in a saucepan and cover with water. Add the peppercorns and salt to taste. As the water comes to a boil, foam will rise to the surface — skim it off. Drop the whole carrot into the water as well.
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Step 3:
When the meat and carrot are done, take them out of the broth. Tear the breasts into small pieces by hand or cut them with a knife. Slice the carrot into rounds.
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Step 4:
Strain the broth and let it cool a little, then add the gelatin and stir well until it dissolves completely. This will take a little while.
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Step 5:
Arrange the carrot rounds on the bottom of a small rounded bowl. Then lay the pieces of meat on top.
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Step 6:
Now you can pour the chicken broth over everything. Let the aspic cool to room temperature, then put it in the fridge. Once the broth sets, the aspic is ready!
- This recipe is quite simple and quick, especially if you use store-bought breasts, which cook very fast. If you happen to have breasts from a farm hen or rooster, cooking the meat will take two or even three times as long. If you cook farm-raised meat, add the carrot not at the start but roughly halfway through cooking. You can also leave the carrot unpeeled and slip the skin off after it cooks — just wash it thoroughly first. The way you cut the carrot matters too. If you cut the pieces into flowers or leaves, it makes the dish look pretty and appetizing. You can also make the aspic so you can later flip it out of its mold, or you can simply serve it in the dish you made it in. The assembly order differs in each case. For the turn-out version, you put the garnish on the bottom of the dish, then the meat, and flip it out when serving. For the serve-in version it's the opposite: the meat goes in first, then the broth is poured over, and finally — so the broth doesn't wash everything away — the garnish is laid on top. That can be carrot, boiled egg, or fresh herbs. The turn-out version is, of course, more impressive! At the end you can also stir some finely chopped fresh garlic into the broth — it gives the aspic aroma and a bright flavor. Enjoy!
Caloric content of the products possible in the composition of the dish
- Carrot - 33 kcal/100g
- Dried carrot - 275 kcal/100g
- Boiled carrot - 25 kcal/100g
- Black peppercorns - 255 kcal/100g
- Gelatin - 355 kcal/100g
- Water - 0 kcal/100g
- Chicken breast - 113 kcal/100g
- Sea salt - 0 kcal/100g
