Chicken Aspic with Gelatin

Healthy, dietary, appetizing, for the holiday table! Chicken jellied meat with gelatin is in no way inferior in taste to the meat version. It is also made for holidays as a snack. Chicken jellied meat turns out to be more tender and at the same time lower in calories.
cook time: 2h 15 min
Freya Ashford
Chicken Aspic with Gelatin

Nutrition Facts (per serving)

84
Calories
6g
Fat
1g
Carbs
7g
Protein

Ingredients (10 portions)

Basic:

Garlic (or to taste) 2 clove
Salt to taste
Ground black pepper to taste
Water (plus 50 ml for gelatin swelling) 1.8 l
Bay leaf 2 pc
Carrot (average) 1 pc
Bulb onions (medium bulb) 1 pc
Peppercorns 5 pc
Gelatin 20 g
Chicken 1 kg
Allspice 2 pc

Recipe instructions

Step 1

Step 1
How to cook chicken jellied meat with gelatin? Prepare your ingredients. Any parts of chicken are suitable for jellied meat; I used thighs and drumsticks. Wings, legs and other parts with bones are also suitable. They contain substances that have gelling properties. You can also make jellied meat from breast meat as a more dietary option. In this case, you need to take 2 times more gelatin, since the breast contains practically no gelling substances.

Step 2

Step 2
Wash the chicken, place in a suitable pan, and cover with cold water. Place the pan on low heat and wait until it boils.

Step 3

Step 3
Using a slotted spoon, skim off the foam. Reduce heat and simmer chicken for 1 hour.

Step 4

Step 4
Wash and peel the carrots and onions. You can put regular onions without peeling them, right in the skins, this will give the broth a beautiful golden hue. I have a purple onion, I peeled it.

Step 5

Step 5
Place the whole onion and carrot into the broth. Cook it for another 15-20 minutes.

Step 6

Step 6
Then salt the broth and add spices: ground black pepper, sweet peas, bay leaf, peppercorns. Cook for another 10-15 minutes. The chicken must be cooked very well so that the meat easily separates from the bones. Poke it with a knife to check for doneness.

Step 7

Step 7
Remove the chicken from the broth and cool. Strain the broth through a sieve. I partially removed the fat from the broth with a spoon, as it turned out to be quite rich. Throw away the onion, and you can use the carrots to decorate the finished jellied meat.

Step 8

Step 8
Pour gelatin into 50 ml of cold boiled water and leave for 10 minutes to swell.

Step 9

Step 9
Then add the gelatin to the moderately hot broth. Stir the broth thoroughly until the gelatin is completely dissolved.

Step 10

Step 10
Peel and chop the garlic. You can cut it, grate it, or put it through a press.

Step 11

Step 11
Remove the chicken meat from the bones and divide it into fibers or pieces. You can cut it with a knife. Place in prepared jelly pan. If you are preparing jellied meat for a holiday, you can place chopped carrots, boiled eggs, and herbs on top.

Step 12

Step 12
Spread the chopped garlic evenly over the meat. Carefully pour the broth into the mold. Stir the meat into the broth with a fork until it is evenly distributed. Allow the jellied meat to cool completely, then put it in the refrigerator to further harden. This will take several hours, but itʼs even better to leave it overnight. Serve the chicken jelly chilled, with mustard or horseradish. Bon appetit!

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