1. Main Page
  2. Festive table
  3. Chicken breast jelly with carrots and gelatin

Chicken Breast Aspic with Carrots and Gelatin

A delicious appetizer that dresses up any table — give it a try! Everyone knows this dish, but maybe not everyone knows how to make it? As it happens, it's really simple! So here's how...

ReinaAuthor avatar
Recipe author
Chicken breast jelly with carrots and gelatin
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 88 % 7 g
Fats 0 % 0 g
Carbohydrates 13 % 1 g
34 kcal
GI: 100 / 0 / 0
  • Put the rinsed chicken breast on to simmer. If it's bone-in, take the meat off the bone and remove the skin. When the water comes to a boil, skim off the foam with a spoon and lower the heat. Season the broth with salt and a little ground black pepper. Add the carrots whole, without peeling. Cook the meat and carrots until tender, then lift them out and let them cool. Stir the gelatin into the chicken broth (you should have about a quart) and let it sit for half an hour to an hour. Tear the cooked breast into pieces — hands work best for this. Peel the carrots and cut them into rounds, cubes, or matchsticks, whatever you like; cutting them into little flower shapes looks especially pretty. Set the pot of broth over the heat and warm it, stirring, until the gelatin fully dissolves — but don't let it boil. Arrange the meat in a mold, top with the carrots, and add sprigs of fresh herbs (or save them to garnish the finished aspic before serving). Pour in the broth, let it cool, then refrigerate for 2-3 hours. Enjoy!

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

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Gelatin - 355  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Chicken breast - 113  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g

Similar recipes

Related and additional categories: