How to cook chicken aspic
Products
Chicken fillet - 2 pieces (or chicken thighs - 3 pieces)
Water - 1.3 liters
Instant gelatin - 30 grams
Onions - 1 head
Carrots - 1 piece
Garlic - 3 prongs
Salt - 1 teaspoon
Black peppercorns - 10 pieces
Bay leaf - 2 pieces
How to cook chicken aspic
1. Chicken, if frozen, defrost; wash.
2. Pour water into a saucepan and put on fire.
3. Add half a teaspoon of salt to the water and bring to a boil.
4. Put the chicken in the water.
5. As soon as the water boils, drain the water and replace it with fresh water (1.3 liters).
6. Add half a teaspoon of salt to the water.
7. Peel and wash onions and carrots.
8. Put the onions and carrots in the broth.
9. Peel and chop the garlic, add to the broth.
10. Add pepper and bay leaves.
11. Boil the chicken fillet for 20 minutes, put out of the broth and cool.
12. Strain the broth, then pour gelatin into it and mix.
13. Cut the chicken into small pieces.
14. Remove the onion, cut the carrots into thin rings.
15. Put the chicken and carrots into molds, mix, cool slightly and put in the refrigerator for 4 hours.
Fusofacts
Chicken aspic is served with wasabi, mustard, horseradish.You can decorate chicken aspic with raw and boiled vegetables, chicken and quail eggs, unsweetened berries.
Jellied chicken can be poured into plastic cups, wide glasses, juice bags.
Thinly sliced ham, canned champignons, peas, corn can be added to aspic to chicken meat.
Chicken aspic can be prepared with mayonnaise - for this you need to cook and cool chicken aspic in the refrigerator until it solidifies, then pour in mayonnaise mixed with gelatin (for 150 grams of mayonnaise - half a tablespoon of gelatin) and put into the refrigerator until the mayonnaise solidifies.
Serve chicken aspic on lettuce, garnish with herbs.