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Chicken Aspic

A popular dish for both the holiday table and everyday meals. This very simple, detailed recipe is something even a beginner cook can pull off. The aspic comes out light and wonderfully fragrant. Everyone who tries it is won over!

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Chicken aspic
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 44 % 4 g
Fats 44 % 4 g
Carbohydrates 11 % 1 g
54 kcal
GI: 100 / 0 / 0
  • Hi everyone! Today we're making my favorite chicken aspic.
  • But first, let's clear up how aspic differs from holodets (meat jelly). The two are often mixed up—no wonder, since they're so alike! Still, there's a difference, and it comes down to how each one sets. Aspic uses water or broth with added gelatin. Holodets, on the other hand, is built on a strong, rich broth in which long, slow simmering draws collagen out of the bones, skin, and cartilage. That collagen is the setting agent—and it's exactly what gelatin is made from.
  • Now let's get cooking.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Category I chicken - 238  kcal/100g
  • Chicken of the II category - 159  kcal/100g
  • Chicken, flesh without skin - 241  kcal/100g
  • Chickens - 140  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Gelatin - 355  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Allspice - 263  kcal/100g
  • Granular mustard - 135  kcal/100g

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