Chicken aspic - 10 simple and delicious recipes

Jellied chicken is a light and delicate dish that will decorate your festive table and delight you on weekdays. We have put together 10 easy recipes for you with step-by-step instructions for cooking.

A simple and delicious recipe for chicken jellied with gelatin

Chicken broth can become the basis not only for soups, but also for aspic. Gelatin is not a required ingredient, however, to be sure of the result, stock up on one sachet.

Cooking time: 300 min.

Servings: 6-8.

• 
  Cook chicken broth from chicken legs and wings. Put chicken, carrots, garlic, spices to taste in a saucepan, fill with water and put on the stove. Cook the broth for 40-50 minutes, after which we take out the carrots and chicken, filter the broth.
• 
  Cook chicken fillet with garlic and spices separately, cool and cut into thin slices. Cut the boiled carrots into circles, we will use them to decorate the dish.
• 
  Dissolve the gelatin in a small amount of broth and pour the mass back.
• 
  Preparing forms for aspic. It is better if these are small transparent bowls, then all the beauty will be clearly visible. Cover the bottom of the bowls with a small amount of broth, spread the composition of chicken fillet, carrots and parsley leaves on top, then pour the remaining broth into bowls. Make sure that it has cooled down to room temperature before putting the aspic in the refrigerator.

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How to make chicken aspic without gelatin?

To make aspic without using gelatin, for the broth you need to use those parts of the chicken that contain a large number of small bones and tendons. This will ensure that the jelly hardens well.

Ingredients:

• Chicken legs and wings - 500-600 gr.
• Onions - 1 pc.
• Carrots - 1-2 pcs.
• Celery stalk - 1 pc.
• Peppercorns (black, allspice) - 10-20 pcs.
• Garlic - 6-8 cloves.
• Egg - 1-2 pcs.
• Green peas - for decoration
• Salt to taste.

Cooking process:

1. Put chicken legs and wings in a saucepan, fill with water. Peel the onions, carrots and garlic, put them with the meat, we also send the celery to the pan, add spices, salt, put on the stove. In the process of cooking, remove the foam from the surface of the water. Cook the broth for about 2.5-3 hours.
2. Cook eggs hard-boiled, peel them, we will use them for decoration.
3. We take out the carrots and chicken from the finished broth, filter the broth through cheesecloth or a sieve. Cut the boiled carrots into slices, separate the chicken meat from the bones, cut the eggs into halves or quarters.
4. We lay out the ingredients of the aspic in bowls, you can do it in layers or in any order. Put carrots, eggs, canned peas and meat on the bottom, fill with broth, wait until the broth cools down and send the aspic to the refrigerator. Serve the frozen dish to the table.

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Step-by-step recipe for making jellied chicken in a bottle

The versatility and ease of cooking chicken meat gives a lot of room for imagination. You can experiment with the ingredients or the way you serve it. We suggest you try to make aspic from chicken in a bottle, it will look very original.

Ingredients:

• Chicken meat - 500 gr.
• Onions - 1 pc.
• Carrots - 1-2 pcs.
• Garlic - 4-5 cloves.
• Peppercorns (black, allspice) - 10-20 pcs.
• Parsley.
• Gelatin - 30 gr.
• Green peas - 100 gr.
• Salt to taste.

Cooking process:

1. Divide the chicken into parts, put it in a saucepan, fill it with water and leave it for 10 minutes. We drain the water, fill it again, add spices to the meat, put on a small fire and cover with a lid.
2. An hour after cooking, put onions, carrots and garlic in a saucepan. As soon as the carrots are cooked, we take them out. Salt it 10 minutes before the broth is ready.
3. We take out the meat from the broth, cool it and separate the meat from the bones, divide it into small pieces. Strain the broth.
4. Dissolve the gelatin in a small amount of broth, pour the gelatinous mass back.
5. An ordinary plastic bottle will serve as a mold for the jellied one, for this we cut off the neck. Finely chop the boiled carrots, chop the parsley. In a separate container, mix small pieces of meat, carrots, canned peas, parsley. We transfer the resulting mass to the bottle, it should fill 2/3 of the bottle, fill it with broth, but make sure that the broth is not very hot, otherwise the bottle may deform. Use a plastic bag and elastic to close the hole in the bottle. Shake the contents of the bottle, it should turn out to be very thick.
6. After the aspic has hardened, carefully cut the bottle and remove it, cut into slices 1-1.5 centimeters thick and serve as part of the cold cuts.

Bon Appetit!

How to cook delicious chicken aspic in a slow cooker?

With the help of a multicooker, you can quickly prepare the broth, meat and vegetables necessary for this dish. Meat cooked in a slow cooker will be better off the bones.

Ingredients:

• Chicken - 1.2 kg.
• Onions - 1 pc.
• Carrots - 1-2 pcs.
• Garlic - 1-2 cloves.
• Canned corn - 10 gr.
• Gelatin - 30 gr.
• Spices (allspice peas) - 10 pcs.
• Salt to taste.

Cooking process:

1. We wash the chicken, divide it into several parts and put it in the multicooker bowl. Add peeled onions and carrots, salt, pepper, garlic there, fill with water. We set the “Soup” program on a slow cooker, cook for 1.5-2 hours.
2. We take out ready-made chicken and carrots. We separate the meat from the bones and grind it, we do not need the skin, cut the carrots into thin slices. Strain the broth.
3. Pour gelatin into part of the broth, let it swell for 20-30 minutes. Then pour over the rest of the broth and mix well.
4. Put chicken meat, slices of carrots into forms for aspic and sprinkle with some canned corn, fill everything with chicken broth. We put the forms in the refrigerator to freeze the broth. A bright cold appetizer is ready.

Bon Appetit!

A simple recipe for chicken jellied with mayonnaise on a festive table

Jellied is a fairly common snack that can be seen on the table both on weekdays and on holidays. It is not difficult to prepare, but it can look very interesting if you make it from different layers.

Ingredients:

• Chicken meat - 1 kg.
• Onions - 1 pc.
• Carrots - 1-2 pcs.
• Garlic - 4-5 cloves.
• Canned peas - 150 gr.
• Mayonnaise - 100 gr.
• Gelatin - 30 gr.
• Allspice peas - 10 pcs.
• Black pepper to taste.
• Salt to taste.

Cooking process:

1. We wash the chicken meat, cut the large parts and put them in a saucepan, fill them with water, add spices, garlic, peeled onions and whole carrots. We put the pan on a low heat and cook the contents under the lid for one hour. In the process of cooking, remove the foam with a spoon, when ready, take the carrots out of the broth and set them aside, we will use them in decorating the dish.
2. We take out the meat from the broth, let it cool, separate the meat from the bones, divide it into fibers.
3. We dilute the gelatin in a small amount of broth, let it swell for 20 minutes and pour back.
4. Strain the broth through a fine sieve or folded cheesecloth several times. Divide it into two unequal parts, mix the smaller part with mayonnaise.
5. We put canned green peas on the bottom of the silicone mold, fill it with broth so that it disappears under the liquid, put it in the refrigerator for 40 minutes so that the jelly hardens. After that, put a layer with meat and chopped carrots, also pour broth and put in the refrigerator, wait until this layer hardens. Pour the broth mixed with mayonnaise with the last layer.
6. After the aspic has solidified well, we take the dish out of the refrigerator, turn the silicone mold over onto a large flat dish and remove the mold, the flaky aspic will become a real decoration of your table.

Bon Appetit!

Chicken aspic with vegetables at home

Vegetables will help add juiciness to any dish. In addition, they go well with frozen chicken broth and meat. Such an appetizer will be relevant at any time of the year.

Ingredients:

• Chicken (fillet, leg, wings) - 1 kg.
• Onions - 1 pc.
• Carrots - 1 pc.
• Garlic - 4-5 cloves.
• Canned peas - 100 gr.
• Bulgarian pepper - 1 pc.
• Broccoli cabbage - 150 gr.
• Parsley is a small bunch.
• Gelatin - 30 gr.
• Allspice peas - 10 pcs.
• Black pepper to taste.
• Bay leaf - 3-4 pcs.
• Salt to taste.

Cooking process:

1. We wash the chicken meat together with onions, carrots, garlic, put in a saucepan and fill with water, salt, sprinkle with spices. Set to simmer over medium heat under the lid. The cooking time is 1-1.5 hours, when the water boils, we constantly remove the resulting foam from the surface. When the carrots are cooked, they need to be removed from the broth.
2. Cook broccoli separately. Put cabbage inflorescences in a saucepan with boiling water, salt a little and cook for 7-10 minutes. Then we immediately transfer the broccoli to ice water, so the cabbage does not lose its bright color. Then cut across into thin strips.
3. Cut the bell pepper into small squares.
4. We take out the meat from the broth, filter the broth itself through a fine sieve or cheesecloth.
5. Dilute the gelatin in a glass of hot broth and pour it back to the rest of the broth, mix well.
6. Pour some broth on the bottom of the jellied dish, then put slices of boiled carrots, parsley leaves and bell pepper, fill with broth and put in the refrigerator so that this layer freezes a little. Put the chicken meat in the next layer, pour the broth so that the meat disappears under it and also put it in the refrigerator. Then we spread a layer of canned green peas and broccoli, pour out all the remaining broth, put the dish in the refrigerator for 3-4 hours, and preferably overnight.
7. Immerse the jellied form in hot water for 5-10 seconds, then turn it over and put the jellied one on a dish, in which we will serve it to the table.

Bon Appetit!

Portion jellied chicken in tins

The dish, prepared in portions, is very convenient to serve at banquets as a cold snack. For such purposes, ordinary small silicone molds are suitable, and it will also be very easy to remove the jellied from them.

Ingredients:

• Chicken (fillet, leg, wings) - 1 kg.
• Onions - 1 pc.
• Carrots - 1 pc.
• Garlic - 4-5 cloves.
• Canned peas - 100 gr.
• Eggs - 2-3 pcs.
• Parsley is a small bunch.
• Gelatin - 30 gr.
• Allspice peas - 10 pcs.
• Black pepper to taste.
• Bay leaf - 3-4 pcs.
• Salt to taste.

Cooking process:

1. We cook the basis of the dish - chicken broth. We wash the chicken meat well, cut large parts, put them in a saucepan, send the onion, carrots, garlic, spices and salt there, fill it with water. Cook over low heat for 1-1.5 hours, constantly remove the foam formed on the surface of the water.
2. We take out the finished carrots from the broth, using a knife, make stars from carrot circles.
3. We take out the chicken, separate the meat from the bones, separate the skin, we will not use it in aspic. We disassemble the meat into fibers.
4. Hard-boiled eggs. We clean them from the shell, cut them into quarters.
5. Dilute the gelatin with a glass of hot broth and combine it with the rest of the broth.
6. Put a couple of carrot stars, a slice of egg, some canned peas, parsley leaves and meat in small silicone molds, fill the molds with broth, so that the filling and broth are in a ratio of 1 to 1. Leave them in the refrigerator to freeze the broth. We take out portions of aspic from the silicone molds and put them on a large common dish, such an appetizer can be served along with bread croutons and horseradish.

Bon Appetit!

Diet low-calorie chicken fillet aspic

The easiest option in terms of calories aspic is aspic, made from chicken fillet. An excellent substitute for fatty jellied meat, but less tasty.

Ingredients:

• Chicken fillet - 500 gr.
• Carrots - 1 pc.
• Eggs - 2-3 pcs.
• Parsley is a small bunch.
• Gelatin - 30 gr.
• Garlic - 5-6 cloves.
• Black pepper to taste.
• Cloves to taste.
• Allspice peas - to taste.
• Salt to taste.
• Lemon juice - 1 tsp

Cooking process:

1. Pour the fillet with water, add salt, pepper, cloves, garlic and lemon juice. Cook over low heat, so that the water boils a little for 25-30 minutes. Let the fillet cool in the broth, then take out the meat and filter the broth through a fine sieve or cheesecloth folded in half.
2. Pour gelatin with 200 ml. boiled water and leave to swell for 20-30 minutes, then combine the gelatinous mass with chicken broth.
3. Cook carrots and eggs separately. Cut the carrots into cubes, peel the eggs and cut them into quarters.
4. Divide the chicken fillet into fibers and spread the meat on the bottom of the mold evenly, add carrots, egg slices and parsley leaves to it, pour the chicken broth into the mold, when it cools down to room temperature, put the dish in the refrigerator overnight.

Bon Appetit!

Delicious aspic with smoked chicken

For the preparation of aspic, smoked chicken meat is suitable. Chicken broth is still the basis for this dish.

Ingredients:

• Chicken (soup set, wings) - 500 gr.
• Smoked chicken meat - 800 gr.
• Onions - 1 pc.
• Canned corn - 150 gr.
• Celery stalk - 1 pc.
• Parsley root - 1 pc.
• Garlic - 3-4 cloves.
• Black pepper to taste.
• Allspice peas - 8-10 pcs.
• Bay leaf - 3-4 pcs.
• Gelatin - 30 gr.
• Salt to taste.

Cooking process:

1. Cook chicken broth from a soup set and wings. Put washed chicken, spices, garlic, one peeled onion, parsley root, celery, salt water in the pan, put the pan on the fire, cook for 1-1.5 hours. In the process of cooking the broth, remove the foam from the surface of the water with a spoon.
2. Strain the chicken broth through a fine sieve. Dilute the gelatin with a glass of hot broth, let it swell for 25-30 minutes and pour it back into the broth.
3. Remove bones and skin from smoked chicken. Cut the meat into small pieces.
4. Aspic can be prepared for serving in portions or as one large dish. For serving in portions, we need several small deep bowls. Put the meat and canned corn on the bottom of the aspic mold, fill them with broth. Before serving, the frozen aspic can be garnished with parsley leaves and lemon wedges.

Bon Appetit!

How to make chicken roll aspic?

We always strive to make festive dishes more original and beautiful than usual. Jellied chicken roll according to this recipe will take pride of place on the table and will appeal to your guests and loved ones.

Ingredients:

• Chicken thighs - 800 gr.
• Onions - 1 pc.
• Carrots - 2 pcs.
• Eggs - 2 pcs.
• Peppercorns - 8 pcs.
• Ground pepper - to taste.
• Bay leaf - 3-4 pcs.
• Garlic - 3 cloves.
• Gelatin - 30 gr.
• Salt to taste.
• Greens.
• Lemon juice - 1 tablespoon

Cooking process:

1. Remove the bones from the chicken thighs, beat off the pulp, salt and pepper.
2. Peel and cut the carrots into thin strips.
3. Beat the eggs, salt and pepper. Fry them in a little butter with a pancake.
4. Put the meat on the cling film, put the egg pancake on top, then put the carrots. We wrap the roll, fasten it with threads in several places so that it does not fall apart. Cook the roll in plenty of water along with the onion, allspice, bay leaf and garlic. Cooking time is about one hour. A few minutes before cooking, taste the broth with salt and salt if necessary.
5. We take out the finished roll from the pan. The broth will be used for aspic, so we filter it and mix it with gelatin, add lemon juice.
6. Remove the thread from the roll, cut it into slices 1-1.5 centimeters thick. Put them on the bottom of a large dish and fill them with broth, so that the pieces of the roll are 0.5 centimeters covered with broth. We put the dish in the refrigerator, where it will completely freeze. Before serving the dish to the guests, we cut the aspic into portions according to the number of pieces of the roll. Large parsley leaves are well suited for decoration.

Bon Appetit!

How to decorate chicken aspic?

Very often, on the festive table, an elegant chicken aspic takes pride of place; the options for decorating this dish are limited only by your imagination.

The easiest way to top this dish is with leafy greens like parsley, dill, or lettuce.

Slices of lemon and pickled cucumber, laid out in the form of a circle or semicircle on top of the dish, are also suitable for decorating aspic.

The most sophisticated culinary specialists make decorative elements in the form of flowers from halves of eggs and carrots, make beautiful compositions from them and fill them with transparent broth.

Another way to beautifully present aspic is to layer it. In this case, on the bottom layer, you can lay out a composition from the available ingredients, it can be an arbitrary picture or on a certain theme, for example, a tree made of green peas for the New Year, or an eight of tomato slices for the 8th of March. Just be sure to turn the dish over so that your creativity can be seen and appreciated by guests and family.

Use mayonnaise or sour cream in your recipes to separate layers of colored jelly aspic.

If you've cooked more broth than needed, you can also use it for garnish. Pour the remaining stock into small silicone molds and place the transparent figurines on a common dish with the main aspic.

And also try non-standard forms for aspic, now in stores you can find interesting silicone molds that are perfect for these purposes.

Bon Appetit!