Main Page
Snacks
Aspic chicken with onions

Chicken Aspic with Onion

Aspic is a dish for special occasions. It takes time, but the flavor is well worth it in the end. Chicken aspic — or chicken in jelly — is a wonderful dish that's just as at home on a holiday table as at an everyday family dinner. My grandmother taught me this recipe, and now I make it regularly too.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Chicken fillet

500

Onion

Gelatin (up to 30)

Carrots (up to 2, boiled)

Pickled cucumbers (up to 3)

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 78 % 14 g

Fats 6 % 1 g

Carbohydrates 17 % 3 g

74 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Step 6:
Step 7:

Step 7:
Step 8:

Step 8:

First, soak the gelatin in cold water and leave it for an hour or two. Cook a chicken broth, then add the peeled carrot and onion and season with salt. Separate the meat from the bones and strain the broth. Dissolve the now-swollen gelatin in hot water — heat it just until the gelatin melts, but don't let the water come to a boil. Cut up the chicken, carrots, and pickled cucumbers, then pour a little of the gelatin broth into a mold. Let it thicken slightly. Lay the boiled carrots and pickled cucumbers on top and put it in the fridge. Once the jelly has fully set, arrange pieces of chicken over it and pour the remaining jelly on top. Keep building it up in layers this way, pouring jelly over each one and letting it set in the fridge each time. Your delicious aspic is ready — enjoy!