Chicken aspic

Hello everyone Today we will cook my favorite aspic chicken.

But first let's figure out what is the difference between aspic and jelly. They are often confused with each other and this is not surprising, because they are so similar to each other! But there is still a difference. The main difference lies in the method of gelling. In aspic, water or broth is used, to which gelatin is added. The basis of the jelly is a strong rich broth, in which, after prolonged cooking, collagen is formed, transferred from bones, skin and cartilage. It is just a gelling agent, by the way, gelatin is made from it.

And now let's start cooking.

1. First we need a chicken. We put the cooled chicken in a saucepan, fill it with water and put it on a high heat. Be careful, after boiling, foam will begin to appear, it will need to be carefully removed from the surface of the broth. The fire can be slightly reduced and left to cook for about an hour.
2. While the chicken is cooking, peel and wash the carrots and onions. For convenience, you can cut them into large pieces.
3. An hour later, we take a saucepan with chicken and drain all the broth, all sorts of nasty things from the chicken have gathered in it and we don't need it anymore. Fill the chicken with water again and put it on high heat. After boiling, add onions, carrots, salt and pepper. Reduce the heat to medium and leave again for about an hour. This time is enough for the vegetables to boil well and saturate the chicken meat with their aroma.
4. Pour gelatin into a deep dish and pour half a glass of cold boiled water. Stir well and leave to swell.
5. When the vegetables and chicken are cooked, remove the pan from the heat, take out the chicken and let it cool down a little. Add garlic grated on a fine grater to the broth, it will give a pleasant aroma.
6. Carefully separate the meat from the bones and skin. We divide the meat into fibers and put it on plates.
7. During this time, the broth has cooled down a little and it can be filtered through a sieve or gauze. If desired, carrots and onions can be added to the meat, but for my taste it is better without them. Add the swollen gelatin to the filtered warm broth and mix well until dissolved.
8. Ladle the prepared broth with gelatin into plates with meat and put it in the refrigerator for about 4-5 hours.
9. After solidification, the aspic can be removed from the plates, for this we dip the plate into a cup of hot water for literally 30 seconds, cover with a flat plate and turn it over.
10. Cut the tomato into slices, lay out their plate with aspic, and decorate the top with French granular mustard. If desired, you can add a sprig of greenery.
11. Serve on the table.

Bon appetit!