Jellied - an appetizer or cold dish that is often prepared for a festive table. Boiled fish, meat or poultry is poured for preservation and enrichment of the taste with a transparent and firmly frozen broth. For a more effective presentation, add edible decorative elements: boiled eggs, pieces of vegetables, pickled mushrooms, etc.

In order to prepare a delicious chicken aspic, first of all, you need to properly cook the broth. Unlike jellied meat (jelly), it should be extremely transparent and strong, in no case cloudy or gray. For better solidification in modern cooking, gelatin powder is usually added to it, which turns the broth into a strong and quick-setting solution. How much gelatin to add to aspic and how to properly cook chicken broth, and will be discussed in today's recipe, step-by-step photos and preparation details of which will definitely come in handy for beginners.

Step by step video recipe

Ingredients

• chicken legs 2 pcs.
• garlic 2 tooth.
• onions 1 pc.
• small carrots 1 pc.
• water 700 ml
• salt 2/3 tbsp. l.
• bay leaf 1 pc.
• black peppercorns 6 pcs.
• parsley 4-5 sprigs
• instant gelatin 1 tbsp. l. for 300 ml
• peas, cranberries, corn for decoration

How to make chicken aspic

1. To prepare aspic, I took chicken legs, cut them into pieces (by tendons) and removed the skin so that the aspic was not too greasy. I put the meat in a saucepan and filled it with water so that it completely covered it.
2. I brought it to a boil and drained the water so that the broth was clean, transparent, without unnecessary noise and foam. In a saucepan, put carrots and onions, peeled and cut into 4 parts. Apart from these, you can add parsley root, celery and parsnip. Don't be afraid to add a lot of spices and salt. The stronger and more concentrated the broth is, the tastier the aspic will be. I added salt to taste, as well as garlic, parsley, bay leaves, and peppercorns. I poured the contents of the saucepan with hot water from the kettle so that the liquid covered the meat by 2 fingers, that is, by about 2-3 centimeters.
3. Cooked for 40 minutes from the moment the broth boiled, over low heat, skimming from time to time. She took the finished chicken out of the saucepan, and strained the broth through several layers of cheesecloth. In a hot broth, I diluted gelatin - at the rate of 1 tbsp. l. instant powder for every 300 ml of liquid.
4. The cooled meat was removed from the bone and cut into small pieces.
5. For the jellied one, I took two types of molds - a glass bowl and silicone muffin molds. You can use any kind of dish you like, such as glasses or serving glasses. At the bottom, I put boiled carrots, corn, peas and cranberries. You can limit yourself to one of the listed ingredients, or use other foods to your liking, such as a boiled egg or parsley.
6. She laid out pieces of chicken meat on top.
7. And she poured the broth, which had already cooled down to room temperature.
8. The molds were completely cooled, and then sent to the refrigerator until completely solidified. In order to remove the aspic from the bowl and silicone molds, I dipped them in hot water for a couple of seconds and then turned them upside down.

Traditionally, chicken aspic is served with mustard or horseradish. Top with rye bread and serve with a glass of cold vodka.

I am neither a gourmet nor a sophisticated culinary specialist. But the fear of the metabolism hibernation and the inevitable set of "sleeping" weight made me give up a significant part of the carbohydrate diet and turn to protein meals.

Nutritionists recommend focusing on the national cuisine, insisting on our genetic adherence to traditions, and do not advise getting carried away by the exotic. And Singaporean scientists argue that chicken broth is a healing agent.

A number of sources consider gelatin, obtained from the bones of cattle and containing collagen, to be very useful, especially for joint diseases.

I cook broths masterly - once, in the days of the household, which coincided with the not too full Soviet reality, broths and soups were on our table almost every day.

Chicken and all other ingredients are now always achievable and quite budgetary. So I made my choice, and my day off was filled with a pleasant bustle in the kitchen and an indescribable aroma that arouses an appetite and a desire to see guests in the house! Try it yourself!

Dishes

• saucepan 3 l;
• saucepan 0.5 l;
• container for diluting gelatin;
• strainer;
• non-stick frying pan;
• portioned molds.

Products

• purified drinking water 4.5 liters;
• one chicken;
• three medium carrots;
• two onions;
• two chicken eggs;
• 60 g gelatin;
• parsley or parsnip root (you can use dried roots);
• a bunch of fresh herbs - parsley, dill, basil;
• cayenne and allspice peas;
• fresh ginger;
• salt.

Take on board a good mood and the music that creates it - and off you go!

Preparation

Step one

We put the washed eggs in a small saucepan, pour cold water so that they drown, put on a slow fire.

Step two

We butcher the chicken. If the chicken was bought in a store, remove all the skin from it, cut off the neck, tail, lower leg.

Thoroughly cut off all subcutaneous fat - adipose tissue accumulates toxins and antibiotics, which are inevitable in factory production.

Step three

Put the chicken in a large saucepan, pour cold water so that it is completely covered with it, put it on fire, bring to a boil, boil for 5-10 minutes.

Step four

Remove the boiled eggs from the heat, pour over cold tap water to facilitate the separation of the shell.

Step five

Remove the pot with chicken from the heat, pour the water along with the foam, rinse the carcass with boiling water, put the roots, half a bunch of greens, bay leaf in the pan, pour the pepper with boiling water again and put on the fire.

Step six

Fry the previously washed and dried carrots and onions in a dry frying pan to give the husk a golden color. Put the vegetables in the chicken pot.

Step seven

Fill the gelatin with water. Usually the recipe is on the package and depends on the form in which the gelatin is sold - granules, powder or plates.

At the same time, the quantitative proportions do not change: in order for the aspic to keep its shape, 40 g of gelatin are needed for 1 liter of broth.

For the soaked gelatin to have the desired consistency, 1 teaspoon of dry matter will require a third of a glass of water.

Step eight

Cook the chicken until tender. Competent sources recommend boiling chicken for an hour and a half. For some reason, in my practice it happens faster. I always use the potential of the osmolation process and try to preserve the nutritional value of the foods.

The readiness of the meat is determined by the unhindered penetration of the fork into the meat. As soon as our attempts have been successful, turn off the heat under the pan, take out the carrots and roots, salt, cover and leave to cool.

Step nine

We take out the cooled chicken and onion. The onions have boiled, giving their aroma to the broth, and they will no longer be useful to us.

Step ten

We filter the broth. If you do this through cheesecloth, the remaining fat will end up on the fabric, the broth will be absolutely dietary, and the aspic will be transparent.

Step eleven

We mix the broth and gelatin.

Step twelve

Pour the strained broth into portioned forms by a third. We put it in the refrigerator. When the meat and vegetables are laid out on a frozen layer, they will visually soar in transparent jelly and this will give the dish incredible chic! (This step can be dispensed with if you wish.)

Step thirteen

Separate meat from bones, cut and disassemble into fibers. Cut the roots into strips or half rings.
We disassemble fresh herbs into small branches. Cut fresh ginger into thin strips. Don't overdo it!

Step fourteen

We lay out meat and vegetables on a frozen layer in portioned forms. Fill with a mixture of broth and gelatin, put in the refrigerator.

Step fifteen

We take out the forms from the refrigerator. To keep the jellied form and get on the plate without damage, we heat the bottom of the molds in hot water.

Choose sauces and drinks to suit your eating habits and diet. And bon appetit!

If you have excess stock, pour it into a plastic container and place in the freezer. It can be stored frozen for 3 months, retaining its nutritional value and flavor.

Many housewives decorate a festive feast with chicken jellied meat. This dish turns out to be light, nutritious, and looks very nice on the table. It is not necessary to have special culinary skills to prepare such an appetizer. If you follow the step-by-step recipes below, then even an amateur chef can make a delicious aspic.

How to make chicken aspic

It does not take much time to prepare chicken aspic, because it is simple and quick to do. A delicate, appetizing dish is decorated to your taste, putting it in curly containers for pouring. In addition to poultry, pork or beef, boiled eggs, green peas or corn, lemon slices, vegetables (carrots, bell peppers, onions), herbs are put in the snack.

It is better to cook a cold dish from a rooster. It contains more gelling components, which makes the aspic more elastic and more beautiful in appearance. However, the chicken carcass is also used. You can make jelly from parts of a bird (legs, neck, thighs, wings). As a rule, broth is first cooked to create jellied meat. It should have a golden color and a pleasant smell. Then gelatin is added to it, and then the rest of the ingredients.

Chicken aspic recipe

Today, the classic chicken aspic recipe has many options. It is prepared with and without gelatin, with other types of meat, mayonnaise or sour cream, vegetables. The broth for the dish is cooked in a slow cooker or saucepan. The appetizer is poured into plates, bowls or bowls, an analogue of brawn is made using a bottle. Below are some of the most popular methods for making a delicious, satisfying chicken jelly.

Chicken aspic with gelatin

• Cooking time: 2 hours.
• Servings Per Container: 15 Persons.
• Caloric content: 72 kcal.
• Cuisine: Russian, European.
• Difficulty: medium.

Jellied Chicken with Gelatin is a simple and tasty dish. It is considered universal: suitable for everyday meals and festive feasts. A cold appetizer is prepared easily and quickly (not counting the time to solidify). This recipe uses chicken, vegetables, eggs. Chicken thick jelly served with mustard, horseradish, ketchup, garlic sauce.

Ingredients:

• chicken breast - 1 kg;
• carrot - 1 piece;
• chicken broth - 1 liter;
• gelatin - 30 grams;
• onion - 1 pc .;
• garlic - 3 teeth;
• egg - 3 pcs.;
• greens (parsley, dill) - how much is needed for decoration.

Cooking method:

1. Rinse the poultry very well, add water.
2. Put the broth to boil. First, bring to a boil, remove the foam with a slotted spoon.
3. Then remove the onion skins and peel the carrots. Put them in a broth, cook for an hour.
4. Pour gelatin into a deep bowl, add water, wait until it swells.
5. Strain the broth of chicken meat, remove the fat. Add gelatin to the broth, mix the components thoroughly.
6. Cut the boiled fillet into pieces or divide into fibers by hand.
7. Peel the boiled eggs in advance, cut into slices.
8. Put meat, eggs, carrots in slices, chopped garlic, herbs in a dish or a deep plate.
9. Pour the broth with gelatin.
10. Put in the refrigerator until it hardens completely (about 4-5 hours).

Jellied chicken in a slow cooker

• Cooking time: 8 hours.
• Servings Per Container: 8 Persons.
• Caloric content: 208 kcal.
• Purpose: for lunch.
• Cuisine: Russian, European.
• Difficulty: medium.

Another very common way to cook a cold dish at home is chicken jellied in a slow cooker. This recipe shortens the jelly making process and makes it more convenient. You will need a whole chicken or rooster carcass, medium fat sour cream, vegetables. The appetizer is poured into small forms, served with your favorite spicy addition (horseradish, mustard, and so on).

Ingredients:

• chicken carcass - 1200 g;
• gelatin - 20 g;
• onions, carrots - 1 pc.;
• homemade sour cream - 8 tbsp. spoons;
• water - 1.2 liters;
• garlic - 1 slice;
• lettuce - 1 pc .;
• canned corn - 3 tbsp. l .;
• peppercorns - 8 pcs.;
• salt, ground black pepper - to taste.

Cooking method:

1. Rinse the carcass thoroughly, divide into 4 parts and put in a multicooker cup.
2. Add whole onion, carrot, pepper to the pot.
3. Pour in water, salt and pepper.
4. Run the "Broth" mode for 1.5 hours. Remove the film from the broth several times.
5. Then turn on the "Soup" program for 2 hours.
6. Take out meat, vegetables on a plate.
7. Separate the chicken from the bones, remove the skin.
8. Finely chop the poultry, cut the carrots into cubes.
9. Strain the broth through cheesecloth. Pour a full glass of broth, pour gelatin into it and leave for half an hour.
10. After the gelatin must be dissolved in a water bath, cool slightly.
11. Pour a few tablespoons (3-4) of gelatin into sour cream, mix, salt.
12. Add loose gelatin, press-minced garlic, salt and pepper to the broth.
13. Pour a little sour cream-gelatin mixture into molds, send to a cold place until it solidifies.
14. Then add chicken, carrots, corn. Pour with broth and put in the refrigerator again (leave room for a layer of sour cream).
15. When the aspic has hardened, pour sour cream and put it in the cold again.

Jellied chicken in a bottle

• Cooking time: 5 hours.
• Caloric content: 204 kcal.
• Purpose: for dinner.
• Cuisine: Russian, European.
• Difficulty: medium.

Bottled Chicken Jellied Recipe gives you the chance to prepare a delicious and original treat for guests or family. A cold appetizer can be a great alternative to saltison or brawn. Such a dish will become the "highlight" of a festive feast or a hearty daily breakfast. The appetizer can be supplemented with green peas or corn, browned onions, carrots.

Ingredients:

• chicken legs - 1 kg;
• garlic - 2 cloves;
• instant gelatin - 1 tbsp. l .;
• salad pepper - 1 pc.;
• canned corn - 3 tbsp. l .;
• walnuts - 100 g;
• salt - 0.5 tsp;
• black pepper.

Cooking method:

1. Rinse the legs under running water, dry with a paper towel.
2. Remove bones from meat, cut into small pieces.
3. Place the poultry in a skillet, cover and simmer over medium heat for about 40 minutes.
4. Detail the nuts.
5. Pour a tablespoon of gelatin with hot broth, which was formed when stewing meat. Wait until it is completely dissolved.
6. In a deep mold or bowl, combine poultry with broth, nuts, garlic, pepper pieces, corn, gelatin mixture, salt, pepper.
7. Take a plastic bottle, cut off the neck over a wide area.
8. Put the future jellied into it.
9. Put the workpiece in the refrigerator for 5 hours (even better overnight) until it solidifies completely.
10. Remove the roll from the bottle with a knife, cut into pieces and serve.

Jellied chicken fillet

• Cooking time: 2 hours (+ setting time).
• Caloric content: 53 kcal.
• Purpose: for lunch.
• Cuisine: Russian, European.
• Difficulty: medium.

The next option, or lunch, is chicken breast aspic. The products for this cold snack are available at any store and are quick and easy to make. You can decorate the dish with any vegetables, herbs, legumes. Garlic and black pepper will give him piquancy. It is recommended to cook meat and vegetables in advance, which will speed up the cooking process.

Ingredients:

• boiled fillet - 160 g;
• gelatin - 10 g;
• chicken broth - 250 g;
• bell pepper - 1 pc.;
• boiled carrots - ½ part;
• salt pepper;
• fresh herbs to taste.

Cooking method:

1. Pour gelatin with the cooled broth, mix the components well, leave for 10 minutes.
2. Heat the container with gelatin in a water bath so that it completely dissolves. Cool down.
3. Cut the lettuce into rings and place evenly on the bottom of a deep plate.
4. Put the poultry meat, disassembled into fibers, on top.
5. Next - sprigs of greens, carrot circles.
6. Gently pour the broth over the ingredients and place in a cool place overnight.

Chicken aspic without gelatin

• Cooking time: 5 hours.
• Servings Per Container: 6-8 Persons.
• Caloric content: 160 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian, European.
• Difficulty: medium.

Jellied chicken without gelatin turns out to be no less tasty than with a gelling agent. In order for the dish to solidify well, it is advisable to use meat with the maximum amount of natural "gelatin", for example, the carcass of a domestic rooster. You can add beef or pork legs, then the appetizer will be even more appetizing. The broth is cooked with the addition of vegetables and allspice.

Ingredients:

• chicken fillet - 500 g;
• rooster carcass - 1500 g;
• carrots - 1 pc.;
• onion - 1 head;
• bay leaf - 3 pcs.;
• black pepper, salt;
• allspice peas - 5 pcs.;
• garlic - 2 cloves.

Cooking method:

1. Rinse the poultry carcass, remove the remnants of feathers.
2. Cut the cock into pieces. Dip in a saucepan, put the broth to boil.
3. After boiling, boil for another five minutes and then drain the water.
4. Pour clean water so that it covers the meat by two fingers.
5. Put on the stove again, after boiling, remove the foam, cook over low heat for 3 hours.
6. Add chicken legs, peeled onions and carrots, salt and spices to the rooster.
7. Cook for another 1.5 hours over low heat.
8. Remove the bird from the broth, cool, disassemble (meat, cartilage and bones separately).
9. Pull the vegetables out of the broth too.
10. Chop the garlic under a press, pour into the broth. After half an hour, strain it.
11. Grind or disassemble the meat into fibers. Divide into small molds, pour over broth.
12. When the dish grasps slightly, add to it "stars" from carrots, sprigs of herbs.
13. Put the aspic in the refrigerator until it solidifies.

• Cooking time: 3 hours.
• Servings Per Container: 3-4 Persons.
• Caloric content: 170 kcal.
• Purpose: for lunch.
• Cuisine: Russian, European.
• Difficulty: medium.

Soft, tender chicken jellied with mayonnaise will definitely please the guests. Sauce is often added to the finished dish, but you can experiment. In addition to gustatory delights, the appetizer also causes an aesthetic pleasure, as it looks very beautiful when served. Chicken aspic is prepared in one dish or form, poured into bowls or bowls.

Ingredients:

• chicken broth - 1 liter;
• fillet - 1 pc .;
• gelatin - 40 g;
• carrots - 1 pc.;
• mayonnaise - 150 g;
• sweet pepper - 1 pc.;
• nutmeg - a couple of pinches;
• fresh dill - a bunch;
• pepper, salt.

Cooking method:

1. Pour gelatin into cold boiled water, leave to swell (60 minutes).
2. Place the breast and carrots in a saucepan, add water and cook.
3. After boiling the liquid, salt and pepper, remove the foam with a slotted spoon and make a small fire
4. Take out the meat and carrots, cool. Cut the fillet into small pieces, carrots and bell peppers into cubes.
5. Pour the swollen gelatin into the broth, mix and heat until the gelling substance is completely dissolved (do not boil!).
6. Gently dip the dill and a little pepper into the silicone mold. Pour in mayonnaise.
7. Put carrots on top, then meat and chopped nuts.
8. Carefully pour the broth over and refrigerate for 2-3 hours.
9. Turn the form on a plate, send it back to the cold before serving.

Jellied eggs with chicken

• Cooking time: 6 hours (+ solidification).
• Servings Per Container: 5 Persons.
• Caloric content: 123 kcal.
• Purpose: for dinner.
• Cuisine: Russian, European.
• Difficulty: medium.

If you want to surprise your guests with a delicious and original dish, then portioned chicken jellied (as in the photo) will be an excellent option. The appetizer is prepared with eggs, you will need their shells. White poultry with olives and canned green peas is the perfect and incredibly tasty combination. The "insides" of the eggs will also come in handy. An omelet is prepared from them, which will be added to a cold dish.

Ingredients:

• eggs - 5 pcs.;
• large chicken breast - 1 pc.;
• bouillon;
• gelatin - 20 g;
• olives - 6 pcs.;
• green pea;
• salt, spices.

Cooking method:

1. Boil the meat in salted water (after boiling - 30 minutes).
2. Pour the contents of the eggs into a bowl, beat well with a fork, bake an omelet-pancake.
3. Rinse the shell well with water and soda.
4. Roll the egg cake, and after it cools, cut into pieces about 1 cm thick.
5. Cut olives into circles, fillets into small cubes.
6. Put the "molds" in the egg tray, put a piece of omelet on the bottom of each.
7. Then put the peas without liquid, olives and meat.
8. Dissolve gelatin in ½ glass of water. When it swells, pour into broth (2 cups) and mix thoroughly.
9. Fill the shells with broth to the top.
10. Place in the refrigerator until it hardens completely.

Jellied pork and chicken

• Cooking time: 4 hours (+ solidification).
• Servings Per Container: 4-6 Persons.
• Caloric content: 135 kcal.
• Purpose: for dinner.
• Cuisine: Russian, European.
• Difficulty: medium.

Pork and chicken aspic is a great way to prepare a cold snack for a festive table. A recipe with a photo will help novice cooks. To create a treat, you will need a pork shank, chicken thighs and drumsticks. Pickled vegetables will successfully complement the taste, you can also add your favorite spices and seasonings. The dish turns out to be very nutritious, bright, appetizing. Even the most fastidious gourmet will appreciate it.

Ingredients:

• pork shank - 1 pc .;
• chicken thigh - 2 pcs.;
• poultry drumstick - 4 pcs.;
• water - 2 liters;
• onion - 3 heads;
• carrots - 2 pcs.;
• gelatin - 1 package;
• parsley root - 1 pc .;
• canned eggplant - 200 g;
• pickled gherkins - 1 can;
• lavrushka - 6 pcs.;
• parsley - a bunch;
• allspice - 10 pcs.;
• black peppercorns - 15 pcs.;
• salt.

Cooking method:

1. Rinse the meat well, add water, add carrots, 2 onions, salt, pepper, parsley root to it.
2. Boil the broth for about 2 hours (throw in the bay leaf in 40 minutes).
3. Disassemble the pork and chicken, separate the meat from the bones.
4. Strain the broth thoroughly through cheesecloth.
5. Dissolve gelatin in a liter of broth.
6. Cut the onion and eggplants into cubes, cucumbers into circles.
7. Combine vegetables with meat, add a small part of the broth with gelatin to them.
8. Pour part of the broth into a mold or a deep plate, pour out the parsley, finely chopped with a knife.
9. Lay out the remaining boiled pork and chicken in layers alternately with parsley, ramming and moistening with broth.
10. Keep in a cool place for 24 hours.

Simple chicken aspic

• Cooking time: 3 hours.
• Servings Per Container: 8 Persons.
• Caloric content: 184 kcal.
• Purpose: for lunch.
• Cuisine: Russian, European.
• Difficulty: medium.

A simple chicken jellied recipe will help out when you need to cook a delicious and hearty dinner for a large family. You will need a whole homemade chicken or rooster, gelatin, vegetables. You can diversify the taste of the dish and add spice to it with the help of garlic, black or red pepper. It is customary to serve cold appetizers with horseradish, mustard or any spicy sauce.

Ingredients:

• chicken carcass - 1 pc.;
• gelatin - 50 g;
• water - 1200 ml;
• carrots and onions - 1 pc.;
• bay leaf - 3 pcs.;
• garlic - 3 cloves;
• parsley;
• black peppercorns, salt.

Cooking method:

1. Wash the bird well, put in a saucepan, add water.
2. Add pre-peeled onions and carrots to the meat.
3. Bring to a boil, remove the foam, toss in the lavrushka and pepper in a pot.
4. Simmer for 2 hours.
5. Cut the carcass, separate the meat from the bones.
6. Strain the broth well with cheesecloth. Pour 1.2 liters into a separate bowl, remove the vegetables.
7. Cut the chicken into small pieces or cubes, put in a jellied dish, sprinkle with parsley on top.
8. Dissolve gelatin in a glass of broth, stir until completely dissolved.
9. Crush the garlic under a press, put in the broth.
10. Add some of the gelatin broth to the rest of the broth. To stir thoroughly.
11. Pour the resulting liquid over the chicken.
12. Wait for the appetizer to harden in a cold place.

Diet jellied chicken

• Cooking time: 7 hours.
• Servings Per Container: 4-6 Persons.
• Caloric content: 101 kcal.
• Purpose: for lunch.
• Cuisine: Russian, European.
• Difficulty: medium.

The next dish is prepared in a minimal amount of time, but has an amazing, delicate taste and aroma. Diet chicken aspic is ideal for weight loss people and fans of healthy eating. It is made from chicken fillet and vegetables. A cold, low-calorie snack turns out to be appetizing and beautiful, you will just lick your fingers.

Ingredients:

• chicken fillet - 500 g;
• water - 1 l;
• onion - 1 head;
• gelatin - 20 g;
• garlic - 5 teeth;
• carrots - 1 pc.;
• allspice - 10 pcs.;
• black peppercorns - 5 pcs.;
• dry parsley root - 1 tsp;
• celery root - 10 g;
• salt.

Cooking method:

1. Boil the brisket, after removing the skin and film from it.
2. Peel the onions, garlic and carrots.
3. Pour water into a saucepan, put parsley, pepper, celery there, salt, boil for 20 minutes. Strain the broth.
4. Pour some of the vegetable broth into a deep bowl, add the gelatin, stir well.
5. Combine with the remaining broth.
6. Cut the chicken fillet into pieces, put in a mold.
7. Add carrot pieces, chopped garlic with a knife.
8. Pour the broth with gelatin.
9. Refrigerate for 7-8 hours.
10. Serve with hot sauce.

Chicken jellied meat can be not only tasty, but also aesthetically attractive, which contributes to the appearance of appetite. How to decorate aspic? Here are some options:

1. Often, mushrooms (porcini, champignons), cut into slices, are added to a frozen dish. It looks very nice.
2. Another great option is carrots or pickled cucumbers, from which circles, stars, squares, and so on are cut.
3. From corn, peas, cranberries, pomegranates and greens, they create whole pictures in the form of trees or flowers.
4. Eggs and green onions are also often used for decorative purposes. They make boats, mushrooms and other figures from them.

Video: Jellied chicken with vegetables

Chicken jellied can be prepared at least every day, but it's not a shame to serve on a holiday. Then you can combine tasty and healthy not only on weekdays. Chicken jellied can be prepared at least every day, but it is not a shame to serve on a holiday. Then you can combine tasty with healthy, because compared to pork, chicken is a much softer and low-calorie dietary option.

However, not everyone knows the recipe for this chicken dish. Correcting injustice. How to make chicken aspic, what ingredients you need, as well as a step-by-step recipe with a photo in detail - you will find all this further. First, a simple basic recipe is the basis for all others. Then - his version: chicken jellied platter in layers. In between - tips and tricks.

Ingredients for a jellied recipe

• chicken quarter, fillet, drumstick or thigh - 1-3 pcs.
• clean water - 1.2 l
• gelatin, instant - 30 g
• onion, small - 1 pc.
• small carrots - 1 pc.
• garlic - 3 cloves
• salt to taste
• black pepper (can be ground, can be peas) - to taste
• allspice - several peas
• bay leaf - 2 leaves

How to make chicken aspic

Put the pot on fire, add water and salt. Wash the chicken, place in a saucepan and cook until boiling. Drain the broth and pour in clean water. Salt again.

Peel and rinse the onion and carrots under water. Cut into quarters and cook with broth. Add garlic, black pepper, allspice, bay leaf squeezed out in a garlic to a saucepan. Chicken aspic loves rich broth!

When the chicken is cooked, strain the broth, remove the chicken. Cool the broth, pour gelatin into it and stir.

When the chicken has cooled slightly, separate the meat from the bones, remove the skin and cut into pieces.

Slice the carrots as well.

Put the chicken and carrots in the broth and stir, pour into a container and refrigerate until it solidifies.

The capacity can be a deep round plate if you want the aspic to have a beautiful shape.

Then it can be sliced. Serve the chicken aspic with mustard, horseradish, ketchup and herbs.

If you are making chicken aspic for the first time

2 Stir the gelatin powder into the broth as thoroughly as possible. You can jell in any form: in whatever form you fill, this will be your aspic. An interesting form of jellied chicken with chicken is obtained if you cook it in plastic molds "a la muffins": hearts, stars, Christmas trees - but as you like, jellied can freeze. But if the forms are too small, the ingredients must be crushed especially carefully.

3 There are many recipes for chicken aspic: whatever the hostess, the recipe. I tried jellied meat with green peas and even beets. So free will, and experiments - paradise. We can talk about a rich assortment if you add corn, cranberries, mushrooms, broccoli to the chicken (just not all at once!). Seasonings can also be juggled by adding or removing fresh sprigs of thyme, celery, rosemary: the Greeks cook with thyme, the French cook with rosemary.

4 Do not put hot mass in the refrigerator! Wait for the broth to cool, cover it with a lid or foil, and send the chicken aspic for final freezing. However, you can immediately take it out into the cold, for example, on the balcony.

5 To make it easier to remove the jellied from the mold, immerse it in hot water for a couple of seconds, then it will easily slip out of its captivity, retaining its impeccable "original" shape.

Chicken aspic in portioned cups

Another option is chicken aspic in portioned cups: revision of the first recipe, its upgrade. 2 differences: it is a jellied assortment in layers, served in portioned glasses. It is convenient, beautiful, guests always like it.

Cheese and tomatoes were added to the ingredients listed above for the chicken aspic recipe.

It is necessary to start, as it should be, with the preparation of the broth. Cook chicken broth with onions and carrots, adding spices and salt. It will come in very handy.

Then strain and pour the required amount of broth into a bowl to add gelatin.

The correct ratio of broth and gelatin is as follows: 1 tbsp is required for 300 ml of liquid. l. an instant gelling powder.

Cool the chicken thigh, remove the skin, remove the fat, and separate the meat from the bone. Cut it into cubes, then divide the mass into 2 parts. Place half into a glass.

Wash the tomato and cut into slices. Place it on top of the chicken, spreading out the pieces.

Grate hard cheese on a coarse grater. Pour it into a glass.

Cut the carrots boiled in the broth into slices and put on top of the cheese.

The last layer of aspic is chicken meat, which must be carefully poured over with hot jellied broth. Now you can put it in the refrigerator.

But that's all, actually. Assorted chicken fillet in layers in portioned cups is ready. You can serve.

Note... Cheese is suitable for any fat content and salinity. Good cheese will add spice to the dish.

Options for "layers" and serving aspic

The main ingredient is, of course, chicken. In the pictures:

• Jellied with spinach and bell peppers.
• Jellied with ham and olives.
• Jellied with beets and walnuts.

Jellied chicken with gelatin (with mayonnaise, with vegetables) can be prepared not only for a holiday. In fact, this dish can be a great alternative to chicken broth, especially for those who follow the figure.

Ready-made chicken aspic gives only 100 kcal per 100 g - this is a very good value, which is also very convenient to remember. Also, the dish will be interesting for those who are recovering from illness and malaise.

Several everyday and festive recipes for aspic with chicken with gelatin - with photos, in which the ingredients themselves and the cooking process are described step by step, can be found in this article.

Jellied chicken and vegetables

In fact, the finished dish consists of 3 components - this is the chicken itself with broth, some vegetables to choose from, and gelatin with spices. To prepare the best chicken aspic, you just need to follow the classic recipe and accurately observe the amount of ingredients (first, count on 1 liter of water).

We take such products:

• chicken 300 g of any fillet (thighs, breast, chicken legs);
• gelatin - 30 g (3 packs of 10 g or 1.5 packs of 20 g);
• carrots and onions - 1 each;
• garlic - 3-4 cloves;
• salt - to taste, but not more than a tablespoon;
• pepper - a few peas;
• bay leaf - optional (2-3 leaves are enough).

We will act in this way:

Step 1. First, we prepare all the ingredients, in particular, we thoroughly rinse the chicken, cut off the necessary parts from it or cook it whole (in this case, we proportionally increase all the components of the aspic: for example, for 1.5 kg of chicken we take 3 times more water - about 4- 5 liters).

Step 2. There are 2 different approaches to cooking chicken broth. The classic option is to put the meat in cold water, add some salt, bring to a boil and cook over medium heat for another 40-60 minutes.

The second option is to put the meat immediately in boiling water and cook for up to 30-40 minutes. In this case, good, juicy boiled meat is obtained. This is especially good if we are preparing juicy fillet pieces - the same thighs or chicken legs.

But dietary chicken breast meat is best cooked according to the classical scheme, and then simply divided into fibers. Do not forget to put peeled carrots and onions (whole) into the broth - you can do this shortly before boiling.

Step 3. Since we mainly cook dishes from store-bought chickens, it is better to drain the water immediately after boiling, then pour clean cold water again and cook the broth again - it is at this stage that vegetables are added.

Step 4. In the meantime, dilute the gelatin. It is very simple to do this - we take a 10 g sachet and fill it with water at room temperature (a little more than half a glass).

Accordingly, if you need 30 g, fill it with 1.5 glasses of ordinary water, only you need to choose a larger container - the gelatin will necessarily increase in volume by at least 2 times. It will happen very soon - in about half an hour. At the same time, we pass the garlic through a press.

Step 5. Season the broth with all the spices, remove the vegetables, take out the meat and cut into portions. Then pour the swollen gelatin into it. And now attention - we strongly reduce the fire so that the liquid does not boil anymore. Mix well and insist for literally 5 minutes.

Step 6. Boiled onions are unlikely to interest anyone, so you can safely get rid of them. But carrots are not only a beautiful vegetable with a positive orange color, but also a carrier of provitamin A, which is so necessary for our eyes. Cut it into circles or hearts and place it on the bottom of the mold.

Step 7. On top of it follows a layer of chicken meat, then just liquid. Put it in the refrigerator overnight (first let it cool to room temperature).

Step 8. Decorate with herbs, which can be sprinkled with aspic and when serving.

Step 9. The next day a pleasant surprise awaits us. We take the form out of the refrigerator and literally immerse it in boiling water for a couple of seconds and immediately take it out.

The dish will lag behind the walls, after which we carefully turn it over and put the finished product on a plate. Such is the chicken story.

You can serve chicken aspic with fresh vegetables, and from sauces it is appropriate to use mustard or horseradish. Although you can eat it just like that - the benefit from this does not diminish.

NOTE

In all recipes, it is recommended to be sure to strain the chicken broth in order to achieve its maximum transparency. For the same purpose, you can get rid of the skin of the meat, since it gives a lot of fat and makes the liquid more cloudy. In addition, you can cook broth from low-fat fillet (breast), then it will definitely turn out transparent.

Aspic and broth - what are the differences?

In general, this dish is not much different from, except for a few important points:

1. In its composition, gelatin is certainly present. Of course, you can make aspic without it - for example, boil it from village chicken or add a few chicken legs to the broth.
2. But in urban conditions this is not always convenient, so it will not be a big deal just to add gelatin to the jellied one. It does not affect the taste, but the desired consistency is guaranteed. In addition, gelatin provides incomparable benefits to the body. Indeed, in fact, it is a protein that quickly restores joints, muscles, ligaments (gelatin does not harm, unless you abuse it).
3. The jellied dish must be placed in the refrigerator overnight to form the desired consistency. So much the better - but in the morning we are waiting for a ready-made breakfast, which will simply be eaten, so you can sleep a little longer.

Jellied chicken with gelatin and mayonnaise: a recipe with a photo step by step

And this version of aspic is more high-calorie due to the addition of mayonnaise. However, if you take a high-quality sauce, you get a very tasty and satisfying dish. In addition, you can simply make homemade mayonnaise (in a blender bowl, beat 1 egg with a glass of sunflower oil, a teaspoon of mustard and the same amount of fresh lemon juice; salt, sugar and other spices to taste).

You will need the following products:

• 300 g of chicken meat;
• 1 liter of water;
• onions and carrots - 1 each;
• 30 g gelatin;
• 5-6 large spoons of mayonnaise;
• salt and other spices, as well as herbs - to taste.

To prepare jellied chicken with mayonnaise, you can use the following step-by-step recipe with a photo:

Cooking instructions step by step

Step 1. First, cook the broth as usual. Pour gelatin, after swelling, add it to the liquid, heat and dissolve completely.

Step 2. In the meantime, take out the meat and cut it into portioned pieces.

Step 3. Cool the broth to almost room temperature and pour it into a container (first put slices of carrots and other vegetables on the bottom, if any), send them to the refrigerator.

First, separate 2 ladles from it and mix them with mayonnaise. As soon as the main part of the dish hardens (after 10-15 minutes), pour out the layer with mayonnaise, put it in the refrigerator again.

Step 4. Then we put a layer of meat with broth and put it back in the refrigerator.

Step 5. Now we will wait another 3-4 hours and take out the dish.

Step 6. Immerse it in boiling water for a couple of seconds, gently turn it over and place it on a large flat plate. Serve with vegetables and herbs.

As you can see in the photo, halves of hard-boiled eggs were originally added to the aspic. This is a very good culinary move, as it not only decorates the dish, but also makes it more satisfying. At the same time, the calorie content of eggs is low (80 kcal per 1 piece), so they will not do any harm for those who want to lose weight.

Jellied chicken with gelatin in a hurry: a recipe with a photo step by step for cooking in a slow cooker

Having mastered the classic methods of making aspic, you can go to the accelerated version, which will save not only strength, but also labor costs. If you cook the broth in a slow cooker, it will not lose its taste at all.

This time, let's take the following products:

• 300 g of chicken;
• 1 liter of water;
• 30 g gelatin;
• 1 carrot and 1 onion;
• 3-4 cloves of garlic;
• 4 hard boiled eggs
• herbs and spices - at your discretion.

The sequence of actions is as follows:

Step 1. Put the food in the multicooker bowl and select the "Jellied meat" mode. If it is not there - it's okay: press the button labeled "Extinguishing".

Step 2. As soon as the broth is cooked (an hour after boiling over low heat), add all the spices and finely chopped garlic. But the salt must be put from the very beginning so that it has time to dissolve not only in the broth, but also in the chicken meat itself.

Step 3. Soak gelatin in water, and then pour into broth and stir without boiling. Cut the meat and vegetables into approximately equal pieces.

Step 4. Lay out the vegetables and halves of pre-cooked eggs on the bottom of the mold, and then pieces of meat and herbs.

Step 5. We leave it in the refrigerator for several hours and enjoy a wonderful, and most importantly, healthy dish.

Cooking a holiday: chicken aspic for the New Year and other celebrations

And finally, a festive version of the jellied one. To turn this into a generally simple dish into a real culinary masterpiece and even a 3D picture, you need to take a little more food, and also ... ordinary chicken eggs.

Ingredients:

• 300 g of chicken;
• 1 liter of water;
• 30 g gelatin;
• 10 eggs;
• carrots and onions - 1 each;
• canned peas and corn - 2 tablespoons each;
• bell pepper (preferably red) - 1 piece;
• 150 g ham (optional);
• spices to taste.

This recipe for making chicken jellied with gelatin is in many ways similar to the previous ones, however, the design of the finished dish (as shown in the photo) is completely different.

How to cook chicken aspic - recipe step by step:

Step 1. Cook chicken broth, add carrots and onions to it, which are removed immediately after cooking: you can say goodbye to onions, but carrots will still come in handy.

Step 2. In the meantime, we take raw chicken eggs (the color of the shell does not matter, since it is thrown away anyway) and make a small hole with a knife from the side of the blunt (more rounded) end.

To do this, gently hit the table with the egg and peel off a little of the shell so that the hole diameter is no more than 2 cm. Through this hole you need to drain or blow out the contents of the egg - it is not needed.

Step 3. At the same time, while the broth is being cooked, we prepare all the other ingredients - cut the vegetables, ham into equal cubes and take out the corn and peas.