Chicken in Aspic in a Bottle
A versatile appetizer for both the holiday table and everyday meals! Chicken in aspic in a bottle is a fun, creative culinary idea! You can round out the dish with any sauces you like, and you can also vary it — and brighten it up — by adding green peas, boiled carrots, or corn to the chicken as it cooks.
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Recipe author
Chicken in Aspic in a Bottle
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 68 %
15 g
Fats 32 %
7 g
Carbohydrates 0 %
0 g
130 kcal
GI:
0
/
0
/
0
- Wash the chicken leg quarters under running water, put them in a pot, cover with warm water, set over the heat, and bring to a boil. Skim off the foam as it cooks; add the bay leaves and black peppercorns to the clear broth, add the salt, and cook the leg quarters over medium heat for about 30–40 minutes.
- Take the cooked chicken out of the broth and let it cool, then separate the meat from the bones and pull it into shreds with your hands (or cut it into not-too-large pieces with a knife).
- Strain the still-hot broth through a sieve, stir in the gelatin, and leave it to bloom for about 5 minutes, then stir again.
- Pack the chicken meat into a clean plastic bottle and pour in the cooled gelatin broth (don't fill it all the way to the neck — leave the top 1–2 inches (3–5 cm) empty), then shake. Put the bottle in the fridge until the broth has fully set, ideally overnight.
- After the set time, cut off the empty part of the bottle and slit the bottle lengthwise. Carefully remove the set roll, slice it into rounds, and arrange it nicely on a platter.
- It can be served with sauces, fresh vegetables, or any side dish.
- Give it a try — it's delicious!
Caloric content of the products possible in the composition of the dish
- Bay leaf - 313 kcal/100g
- Black peppercorns - 255 kcal/100g
- Gelatin - 355 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chicken leg quarter - 185 kcal/100g
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