Slow Cooker Chicken Aspic

A great appetizer will take time and effort, but itʼs worth it! Served with horseradish, mustard and vinegar. A worthy decoration for the holiday table!
cook time: 16h
Ivy Ramsay
Slow Cooker Chicken Aspic

Nutrition Facts (per serving)

106
Calories
8g
Fat
1g
Carbs
8g
Protein

Ingredients (10 portions)

Basic:

Onion 1 pc
Garlic 3 clove
Salt to taste
Water 1.5 l
Bay leaf 3 pc
Carrot 2 pc
Peppercorns 10 pc
cucumbers 100 g
Chicken 1.5 kg
Cherry tomatoes 10 pc

Recipe instructions

Step 1

Step 1
Letʼs prepare the chicken carcass first. If you have it in its entirety, you need to gut it, remove the head and cut the carcass into 4 parts, etc. Rinse the meat.

Step 2

Step 2
Then you need to put pieces of meat, onions (without removing the husks, but after washing the onion under the tap) and peeled, washed carrots into the multicooker bowl. Pour in water so that it covers the contents. Close the lid and set the multicooker to the “stew” mode (if you don’t have the “jelly” option in the multicooker). Set the timer for 5 hours.

Step 3

Step 3
After the water boils, you need to regularly remove the foam and after a couple of hours, remove the onions and carrots. And after another 2 hours, add bay leaf and black peppercorns to the multicooker bowl.

Step 4

Step 4
About 30 minutes before turning off, salt the jellied meat to taste and let it cool. In the meantime, letʼs chop the garlic. You can put it either in the broth, which has not yet completely cooled, or directly into the bowl into which you will pour the jellied meat.

Step 5

Step 5
If everything has cooled down more or less, transfer the meat to another bowl.

Step 6

Step 6
If you did everything correctly, the meat will come off the bone on its own. You need to either disassemble it into fibers or cut it into pieces — to your taste, and then start placing the contents in molds. You can put only meat with garlic, or put carrots and fresh cucumber in the first layer.

Step 7

Step 7
Then you can lay out a layer of meat, then a thinly sliced cucumber, and then meat again.

Step 8

Step 8
The next layer is carrot pieces, etc. In a word, as your fantasy tells you.

Step 9

Step 9
As soon as you fill the mold with meat and other ingredients, fill it all with broth (so that half a centimeter or centimeter does not reach the top) and start decorating, continuing this process after the jellied meat has hardened. Place the forms with jellied meat in the refrigerator or on the window.

Additional rubrics

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