Chicken aspic is an excellent alternative to jellied meat, even a novice young housewife can easily cope with cooking. But unlike real jelly, this dish does not need to be cooked according to the rules and for a long time, everything about everything can take you less than an hour. If you do not know how to cook jellied meat, but your family loves it very much, try cooking aspic according to this recipe, it is not so fatty, but you will definitely like its taste, especially with horseradish or mustard.
Ingredients:
Chicken leg - 500 g
Onions - 100 g
Carrots - 70 g
Gelatin - 25 g
Water - 1 liter
Salt to taste
Peppercorns - 6 pcs.
Bay leaf - 2 pcs.
Preparation:
1. We will prepare the necessary products. I wash everything under running water.
2. Boil a liter of water in a saucepan, put peeled, chopped white or simple onions into it. Peel the carrots, cut them in half, and put them in water.
3. I always remove the skin from the legs so that the aspic is not too greasy. I put the ham itself in boiling water, so the protein instantly curls up and there will be a minimum of foam on the surface. Cook over low heat for 25-30 minutes.
4. When the meat begins to lag behind the bones, salt the broth to taste, add bay leaves and black peppercorns. Cook for another 5 minutes.
5. Now you need to get the chicken out of the broth, catch the vegetables and discard, but you can leave the carrots for decoration. It is better to strain the broth. If you have a saucepan with measured risks, then you will know exactly how much broth you have left and how much gelatin you need to dilute.
6. We pour out a little hot broth, dilute gelatin in it. We measure the exact amount according to the instructions on the package. Often gelatin is now sold 25 grams per 600 grams of water, so I left one such packet. Pour the resulting mixture into the remaining chicken stock.
7. During this time, the leg should have cooled slightly. Separate the meat from the bones, lay it out in deep bowls, if desired, put pieces of boiled carrots for beauty.
8. Pour in a little broth with gelatin, it should slightly cover the chicken meat. We put the bowls in the refrigerator until they solidify. This will keep the meat pieces on the bottom instead of floating around the entire container. When the layer hardens, pour the remaining cooled broth evenly in portions and refrigerate until it solidifies.
Serve the finished chicken aspic with boiled potatoes or mashed potatoes. Very tasty and easy to prepare.
Enjoy!
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