Chicken aspic with gelatin - 8 simple and delicious recipes

Jellied chicken with gelatin is one of the most popular cold appetizers on any festive table. There are many options for preparing this dish. We have made for you a selection of 8 simple and delicious recipes. Enjoy.

Delicious chicken aspic with the addition of gelatin

A very simple and delicious recipe for everyone's favorite chicken aspic. This dish is perfect for family holidays and will please not only adults, but also children. It takes a little time to prepare it, and even the most novice culinary specialist can cook such a jellied one.

Cooking time: 5 o'clock

Servings: 6-8

• 
  Rinse the chicken in cold water, then transfer to a saucepan and fill with enough water to completely cover the meat. Place the pot over high heat and wait for the water to boil. After boiling, you will need to carefully drain all the water and rinse the chicken. Pour 1.3 liters of water back into the pot.
• 
  Peel the garlic cloves and onions. Remove the peel from the carrot in a thin layer. Rinse all vegetables under running water. When the water starts to boil, gently skim off the foam and salt the broth. Add whole vegetables and toss the peppercorns and two bay leaves into the pot. Reduce heat to medium and cook chicken until tender.
• 
  Then cool the chicken and separate the meat from the bones. Disassemble the meat by hand into fibers (if they turned out to be large, then you can cut them in half with a knife). You can not disassemble into fibers, but cut into small cubes - it all depends on your taste preferences.
• 
  Let the chicken broth cool and strain it through folded cheesecloth. Add 30 grams of instant gelatin to the cooled broth, stir and let it swell.
• 
  Cut the carrots, which have been cooked with the chicken in the broth, into slices or halves. Add chopped chicken and carrots to the broth. Pour the future jellied into molds, cover with cling film and put in the refrigerator for several hours until it solidifies completely. Carefully remove the finished aspic from the molds and garnish with a small sprig of fresh herbs before serving.

Enjoy your meal!

Step-by-step recipe for chicken aspic in a bottle of gelatin

This version of chicken aspic is notable for the form of serving - in the form of a roll. This can be achieved with a plastic bottle. Are you interested? Then run to the kitchen to create this masterpiece!

Ingredients:

• Chicken (legs) - 1.5 kg.
• Black pepper - 9 peas.
• Water - 650 ml.
• Gelatin - 27 g.
• Salt - 2 pinches.
• Bay leaves - 3-4 pcs.

Cooking process:

1. The chicken should be rinsed thoroughly with enough cold water.Then put the meat in a saucepan and fill with 650 ml of water (it is possible that more water may be required to completely cover the meat). Place the pot of chicken on the fire and wait for the water to boil. In the process of boiling, be sure to remove all foam that will form on the surface of the water. If you do not do this, then you risk getting a cloudy broth as a result. After boiling, reduce heat, add salt, pepper and fragrant laurel leaves to the chicken. Boil the chicken until cooked through (about 40 minutes).
2. When the chicken is done, remove the pan from the heat and let the contents cool slightly. Then carefully remove the meat from the broth, and when it becomes comfortable for the hands, remove the meat from the bones. Boiled meat must be finely chopped or divided into fibers directly by hand.
3. The chicken broth that has not yet cooled down must be passed through a sieve to remove everything unnecessary. By filtering, the broth is more transparent and homogeneous. Add 27 grams of gelatin to the broth and wait until it swells. Stir and let cool.
4. Take an empty plastic bottle with a volume of at least one and a half liters and carefully cut off the top with a neck. Place the chopped chicken meat on the bottom, and then cover the chicken with lukewarm broth. Shake the bottle well to mix the contents. All that remains is to put our aspic in the refrigerator for 6 hours, or better - at night.
5. Before serving the roll on the table, carefully cut the plastic bottle and take out the roll, it will need to be cut into portions and beautifully laid out on a platter.

Enjoy your meal!

How to cook delicious chicken aspic in a slow cooker?

Chicken cooked in a slow cooker is much softer and more tender than chicken cooked in a saucepan. The broth will also differ from the broth from the pan, due to the constant temperature, it is more transparent. In addition, you free up a large amount of time, because during the cooking process in a multicooker, the device will do everything for you.

Ingredients:

• Chicken (breast) - 0.5 kg.
• Chicken (drumstick and leg) - 0.3 kg each.
• Carrots - 1 pc.
• Onions - 1 head.
• Gelatin - 20 g
• Cucumber - 1 pc. small size.
• Water - 1 liter.
• Quail eggs - 10 pcs.
• Salt and black pepper to taste.
• Tomatoes (cherry) - 10 pcs.

Cooking process:

1. First you need to thoroughly rinse the chicken meat under running water. Place the washed chicken in the multicooker bowl.
2. Cut off the peel from the carrot in a thin layer, and rinse the root vegetable under cold water. Peel the onions and rinse with water if necessary. Put the peeled vegetables in a multicooker bowl with chicken.
3. Add 1 liter of cold water to meat and vegetables. Place the bowl in the multicooker and put the lid on the appliance. Now you need to set the correct program. For boiling chicken for jellied meat, the "SOUP" program is the best choice, for which you need to set a time interval of 1.5 hours. After 40 minutes from the start of cooking, open the lid of the multicooker and remove the resulting foam. Add the required amount of salt and ground pepper. Close the lid and continue cooking until you hear a beep. To speed up the process of cooking jellied meat as much as possible, you can start boiling the chicken in the evening, and during the night it will just have time to cool down and you will only have to arrange all the ingredients in forms.
4. While the meat is cooking, boil 10 quail eggs hard-boiled, cool them in cold water and peel them. Rinse the cherry tomatoes with sufficient water and let dry slightly. Cut eggs and tomatoes into 2 pieces. Rinse the cucumber and cut into half rings.
5. Remove the cooked chicken from the broth. Cool it down. Remove the chicken meat from the bones and disassemble it by hand into fibers (or can be cut into small cubes). Strain the cooled broth through cheesecloth, which must be folded into 2-3 layers. Add 20 grams of gelatin to it and then mix well.
6. Prepare the molds in which you will chill the chicken aspic. Place half a cherry tomato and a quail egg on the bottom of each mold (if these are small portioned molds). Also add a few pieces of cucumber. Spread the chicken on top and pour the broth over all the ingredients. Cover the forms with cling film or a lid and send to the refrigerator until completely solidified.
7. Before serving, carefully remove the ready-made aspic from the molds and arrange it beautifully on a platter.

Bon appetit to you and your guests!

A simple and delicious recipe for chicken aspic with mayonnaise

Jellied chicken with mayonnaise turns out to be very beautiful and tasty. Try to cook such a dish, because it is done quite simply, but it always turns out very tasty.

Ingredients:

• Chicken (parts or whole) - 1.5 kg.
• Gelatin - 60 g.
• Water - 2.9 liters.
• Mayonnaise - 1.5-2 tbsp. l.
• Carrots - 2 pcs.
• Table salt - to taste.
• Garlic cloves - 2 pcs.
• Eggs - 4-5 pcs.
• Bay leaf - 2-3 pcs.
• Allspice - 4 peas.
• Polka dots - ¼ cans.
• Fresh herbs to taste

Cooking process:

1. Part or whole chicken, wash thoroughly with sufficient water. Place the meat in a saucepan and cover with water so that it completely covers the chicken. Place the saucepan on the fire and bring the contents to a boil. Immediately after the water boils, drain it and rinse both the chicken and the pot thoroughly. Fill the chicken with water again, this time 3 liters. Place the saucepan on the fire and bring the contents back to a boil.
2. While the pot is boiling, peel 2 carrots and rinse off any remaining dirt under water. Cut one carrot into slices and leave the other whole. Remove the husk from the onion and cut it in half.
3. When the water in the saucepan boils, carefully remove the resulting foam and salt the broth. Also add the chopped onion, bay leaf, whole and chopped carrots and peppercorns to it. Reduce heat and simmer for about 1.5 hours. When whole carrots are tender, remove from broth and cut into slices.
4. Peel the garlic and pass through a press. Add the chopped garlic to the chicken stock about 15 minutes before cooking ends.
5. Boil 4-5 chicken eggs in boiling water for 10 minutes. Transfer the finished eggs to a saucepan with cold water and hold there for 5-10 minutes, after such a procedure, it will not be difficult to peel the eggs. Cut the peeled eggs into circles of equal thickness.
6. When the chicken is done, turn off the heat and carefully remove the meat. Wait until it cools down to such a temperature that it will not hurt to handle it, and separate the meat from the bones. Chop finely.
7. Strain the broth through an iron strainer or cheesecloth. Pour out some of the broth needed to dilute the gelatin according to the instructions on the package. Wait for the gelatin to swell. Pour some of the broth with gelatin into the rest of the broth and stir. For the gelatin to disperse properly, the broth must be still hot.
8. Throw the canned peas in a colander to drain the excess liquid. Now you can start assembling the filler.
9. Place the sliced ​​eggs on the bottom of the pan in which you plan to chill the aspic. Also sprinkle the bottom of the mold with peas and carefully lay out the boiled carrot circles (you can cut them figuratively in the shape of, for example, stars). Pour a little broth over all the ingredients at the bottom of the mold so that it covers them completely, and put it briefly in the cold.
10. Pour two scoops of broth into a small bowl, add 1.5 tablespoons of mayonnaise to it and stir until smooth.
11. On a layer of eggs and peas, pour a layer of broth with mayonnaise and also put it in the refrigerator for a short time.
12. When the top layer has hardened, lay out the finely chopped chicken and fill it with the rest of the broth. Refrigerate for 6 hours until it solidifies.
13. Before serving, carefully remove the aspic from the mold by briefly placing it in hot water.Garnish with fresh herbs.

Enjoy your meal!

Jellied chicken and vegetables on the festive table

What festive table is complete without a delicious aspic? Try our recipe for jellied chicken with gelatin and vegetables, and your guests are guaranteed to be delighted.

Ingredients:

• Chicken (thighs, drumsticks and wings) - 0.7 kg.
• Carrots - 1 pc. medium size.
• Pickled cucumbers - 2 pcs.
• Onions - 1 head.
• Gelatin - 30 g.
• Drinking water - 2 liters.
• Salt to taste.
• Ground black pepper - to taste.
• Bay leaf - 2 pcs.
• Fresh herbs - 10 g
• Allspice - 2 peas

Cooking process:

1. Rinse all chicken parts thoroughly under running water. Place the chicken in a saucepan and cover with 2 liters of cold water. Place the pot over high heat and wait for the water to boil. In the process of boiling, foam will form, it must be completely removed immediately with a slotted spoon so that the broth does not turn out cloudy.
2. While the water in the pot is boiling, you need to prepare the vegetables. To do this, remove the peel from the carrot in a thin layer, and rinse the root crop under running water. Remove the husk from the onion and rinse it under the tap as well.
3. When the broth is fully boiled, add whole carrots and whole onions to it, reduce heat and cook chicken and vegetables until cooked through for about 1 hour. In the middle of cooking, add salt and spices to the saucepan.
4. When all the ingredients are ready, carefully remove the chicken and cooked vegetables. You will no longer need the onion, but cool the carrot and cut it into a ring. If desired, you can turn carrot rings into stars, hearts or flowers. The chicken should also be allowed to cool, and then the meat should be removed from the bone and disassembled into fibers. Strain the broth gently through an iron sieve.
5. Pour one glass of broth into a small saucepan and wait for it to cool. Add 30 grams of gelatin to it, stir and leave for an hour to swell. Then heat the broth and let the gelatin bloom (do not bring to a boil!). Pour the heated gelatin into a saucepan with broth and mix well (there should be about 1.3 liters of broth).
6. Cut the pickled cucumbers into thin rings. Rinse the greens and dry a little. Pick up small twigs with your hands.
7. Take the mold / molds where you plan to cool the jellied. Pour some broth into the bottom of the mold and refrigerate for 10-15 minutes. The broth should not have time to solidify, but should become denser. Press carrot figurines, cucumber slices and sprigs of fresh parsley or dill into it. Put the mold back in the refrigerator, this time until it hardens completely.
8. On the frozen layer of aspic, lay out a part of the chopped chicken, and on top of it a layer of cucumber rings. Pour some broth over the meat and refrigerate until the broth solidifies. Repeat layers until you run out of ingredients. Add parsley sprigs to the last layer. Remove the jellied form in the cold for several hours.
9. Before serving, the jellied form should be put in a container with hot water for a short time, and then quickly but carefully turn the form onto the dish.

Bon Appetit!

How to cook chicken jellied with gelatin in tins?

Chicken aspic is perhaps the most popular cold dish on all festive tables. It turns out to be very tasty, tender and not very high in calories. It is most convenient to serve jellied portions, chilling in small tins.

Ingredients:

• Chicken breast - 0.5 kg.
• Carrots - 1 pc.
• Chicken egg - 2-3 pcs.
• Drinking water - 3 glasses.
• Celery (stems) - 3 pcs.
• Fresh herbs to taste.
• Gelatin - 15 g.
• Salt - 2-3 pinches.
• Bulgarian pepper - 1pc.
• Canned peas - 50 g.
• Black pepper - 6 peas.

Cooking process:

1. So, first you need to prepare all the ingredients. Rinse the chicken breast and place in a saucepan. Pour 3 cups of clean water over the meat and put the pan on fire.Pay close attention to when the foam starts to appear. It must be removed immediately with a slotted spoon, and the fire should be made smaller.
2. While the chicken is boiling, peel the husks from the onions and peel the carrots. Try to cut it as thinly as possible so that the maximum amount of vitamins remains in the root vegetable. Rinse vegetables under running water and cut in half. Add onions and carrots to boiled meat. Also, the broth needs to be salted and seasoned with black peppercorns. Rinse the celery and cut into several pieces. Place it with the rest of the boiling ingredients and boil the chicken and vegetables for about 50 minutes.
3. After all the ingredients are cooked, carefully remove the vegetables and breast from the broth, and let them cool. The broth must be filtered through a sieve or cheesecloth so that it is transparent and homogeneous.
4. Place the chicken eggs in a saucepan with cold water and boil until tender (10 minutes after boiling). Put the finished boiled eggs in cold water, so it will be easier for you to peel them later. Cut the peeled eggs into slices.
5. Rinse the bell peppers thoroughly under running water, cut off the stalk and peel off the seeds. Cut it in half and then cut each half into small pieces.
6. Drain excess liquid from canned peas. And cut the boiled carrots into small rectangles or circles.
7. When the meat is warm, gently separate it from the bones and chop as finely as possible.
8. Dissolve the gelatin in the broth as directed in the instructions. After the gelatin swells, heat the container with it in a water bath, and then pour into a warm broth. Mix well.
9. All ingredients are ready, it's time to start collecting aspic. Take the molds and place an egg circle on the bottom of each of them. Spread finely chopped peppers of the same color around. You can also add small sprigs of greenery. Pour a few tablespoons of broth into the mold and wait until it hardens in the refrigerator.
10. Place a fairly thick layer of chopped chicken on top of the hardened layer of broth. Pour the broth over so that it completely covers the meat. Remove the jellied tins in the refrigerator until the broth is completely frozen.
11. The last layer is to put peas and carrot pieces. Pour the broth over again and cover the molds with cling film. Put the aspic in the refrigerator for 4-6 hours.

Bon Appetit!

Delicious and simple recipe for jellied chicken fillet with gelatin

Jellied chicken fillet turns out to be lighter and more dietary, but by no means less tasty. Pamper yourself and your loved ones with this yummy, which even the most distant from cooking can cook.

Ingredients:

• Chicken meat (fillet) - 5-6 pcs.
• Carrots - 1 pc.
• Bulgarian pepper - 1 pc.
• Dried cloves in buds - 1 pc.
• Salt - 2-3 pinches.
• Gelatin - 35-40 g.
• Fresh herbs - 20 g.
• Parsley root - 1 pc.
• Polka dots - ½ can.
• Fresh lemon juice - 0.5-1 tsp.

Cooking process:

1. Rinse the chicken in cold water and pat dry a little with a paper towel. Place the fillets in a small saucepan and cover with enough water to completely cover the chicken. Wait for the water to boil, remove the foam from the surface of the broth and reduce the heat.
2. Peel the carrots and place them whole in the boiling broth. Add a clove bud, parsley root and salt to your liking. Simmer all ingredients until the meat is cooked through. Turn off the heat and remove the pot from the stove. The broth, chicken and spices should cool directly in the broth. This may take a fair amount of time, but be patient: the spices will give the meat and broth all their flavor and aroma during this time.
3. While the broth is cooling, dilute the gelatin in boiled water or broth in the amount required by the instructions. Strain the broth through cheesecloth folded in a couple of layers. Pour 1 liter of chilled broth and add the swollen gelatin to it.Stir and place a saucepan with broth and gelatin over medium heat. Dissolve the gelatin with constant stirring, but never bring it to a boil. Turn off the stove and let the contents of the pan cool down.
4. Wash the bell pepper in cold water, then peel it and remove the stalk. Cut the rest of the pepper into thin cubes. Cut the boiled carrots into half rings. Disassemble the cooled chicken fillet into fibers or chop very finely with a sharp knife. Rinse fresh herbs with cold water, and then discard them in a colander to drain unnecessary liquid from it. After drying, chop the greens finely.
5. At the bottom of the prepared molds (or one large mold), in random order, place chopped fillets, peas, chopped greens, pepper cubes and carrot rings. Fill with broth so that it completely covers all the ingredients. Pour the remaining stock and herbs into a large rectangular dish. Put the aspic and the broth dish in the cold until it solidifies (about 5 hours).
6. Before serving, cut the frozen broth in a second mold and garnish with it the chicken aspic (you can remove it from the mold, or you can serve it directly in it).

Enjoy your meal!

A step-by-step recipe for a delicious aspic with smoked chicken

Give the familiar taste of your favorite food a touch of zest. The smoked chicken included in the aspic fills the taste palette of the aspic with new colors. Try it and see for yourself!

Ingredients:

• Chicken (smoked) - 0.2 kg.
• Bulgarian pepper - 1 pc.
• Ready broth (chicken) - 2 cups.
• Salt and ground black pepper to taste.
• Gelatin - 20 g.
• Fresh herbs - 5-10 g.
• Canned peas - 4 tbsp l.
• Canned corn - 2 tbsp l.

Cooking process:

1. Dissolve 20 grams of gelatin in pre-cooked chicken broth. Stir and let the gelatin swell. After 15-30 minutes, mix the broth and gelatin again, and put the saucepan in which it swelled over medium heat. Stirring continuously, dissolve the gelatin (it should completely dissolve, but in no case boil). Remove the pan from heat.
2. Rinse the herbs thoroughly in cold water and shake vigorously to get rid of excess liquid. Chop the dried greens finely enough. Rinse the bell peppers, cut off the part where the stalk is attached, and remove the box with seeds. Cut the peppers into small cubes. Use a colander to drain the excess liquid from the peas and corn. Cut the smoked chicken into small pieces or disassemble it into thin fibers.
3. In the prepared forms, begin to spread the chicken aspic. First of all, put finely chopped greens on the bottom of the mold. Then - corn and peas. After them - finely chopped bell peppers. The last layer is to lay out the chicken and pour all the ingredients with the broth with gelatin.
4. Put the jellied forms in the refrigerator for 4-6 hours until they solidify. Before serving, you need to get the jellied out of the mold. This is done very simply: the form is lowered into a container of hot water for 30-60 seconds and then gently turned onto a plate. Cut the aspic with smoked chicken into portions. Garnish with chopped herbs if desired.

Enjoy your meal!

How to beautifully decorate chicken jellied?

Jellied chicken is the most popular cold dish on all festive tables of residents of the former CIS countries. Chicken meat is convenient to prepare: it cooks quickly, but it always turns out delicious. In addition, it is also dietary, because it contains several times less fat than pork.

The filler attracts attention due to its effective presentation - well, it is simply impossible to look away from the beautiful, bright jelly "mounds". And the hostesses are happy to try: what kind of jellied decorations you can not find! Most often, boiled egg circles, figuratively chopped carrots and cucumbers, lemon wedges, sprigs of fresh herbs, corn, peas and pieces of bell pepper are put in the jellied egg.

From one simple boiled carrot, you can come up with a great variety of decoration options. For example: you can cut carrots into circles, semicircles. These are the simplest options, but if you connect imagination, then stars, hearts and flowers can be cut out of the circles. With the help of molds, you can come up with even more different options. Even letters can be made from ordinary boiled carrots. And if you peel a whole carrot with a vegetable peeler, then you can twist a delicious rose from the long resulting carrot strip, which will undoubtedly decorate the finished dish.

Jellied is also made puff, moreover, the layers have a different color. For example, you can make a white layer by adding mayonnaise to a small amount of broth. Now it's small: pour each layer in turn and wait until it hardens, and then pour the next one. As you can see, everything is very simple.

An important role in decorating the jellied is the form in which the jellied was cooled. The more beautiful the relief of the form, the more interesting the finished dish will look. In a word, there are a great variety of decoration options, therefore, connect your imagination and imagination and go create culinary masterpieces that will delight your guests!