It is easy to prepare an incredibly tender and at the same time tasty aspic chicken that can please all households. For these purposes, it is worth learning some secrets with which you can create a genuine masterpiece. It remains to be a little patient and learn the lessons of skill.

Knowledgeable culinary specialists believe that the main component in this dish is the broth. It must have undeniable transparency and excellent taste characteristics. Only in this case, chicken aspic will be a winning option.

A cold appetizer will appeal to lovers of light meals. Indeed, despite the presence of meat, it is most close to dietary dishes. By adding green herbs as a decoration and seasonal vegetables, as well as eggs, you can get a decent result.

Another point that you should not forget about when preparing aspic is the density that the broth itself should have in the end. Even with long-term cooking of chicken, this result cannot be achieved. Gelatin will definitely come to the rescue. It will help to give exactly the consistency that you can be satisfied with. In the proposed recipe, the cooking process and some of the nuances of serving the dish will be more fully disclosed. And the main thing is that correct design you can surprise absolutely everyone.

Jellied chicken with gelatin - a recipe with step by step photos

Every housewife wants to please and surprise her guests or relatives with a delicious and elegant dish. multi-colored aspic chicken breast great option for such a case.

For this we need:

• Chicken breast - 500 gr.
• Water - 1–1.2 liters
• Carrots - 2 pcs.
• Onion - 1 pc.
• Gelatin - 30 gr.
• Egg - 2 pcs.
• Pickled cucumbers - 3 pcs.
• Garlic - 1 clove
• Bay leaf - 1-2 pcs.
• Greenery

Cooking method:

1. Pour water into the pan, put the chicken breast there and put it on the fire.

2. During the boiling of the broth, periodically remove the foam.

3. Add onion, carrot, Bay leaf, salt and peppercorns. Cover with a lid and cook the chicken over low heat until tender.

4. For chicken aspic, we need gelatin, soak it in cold water and leave to swell.

5. We take out the boiled chicken breast, discard the onion, leave the carrots for decoration.

6. We filter the finished broth for aspic chicken through cheesecloth.

7. We cut the meat. The smaller the jellied dishes you have, the finer we cut the chicken.

8. Add a little hot broth to the swollen gelatin and mix. If grains still remain, you can put it in the microwave for 30 seconds until completely dissolved. The most important thing is not to overheat.

9. Now pour the prepared gelatin into the broth, and mix well.

10. Pour a little broth into the prepared dishes for aspic and put in the refrigerator so that the jelly freezes a little.

11. During this time, we will prepare everything for decoration. To do this, use carrots, pickled cucumbers, you can add green canned peas. In this recipe, I used small molds for confectionery. If you do not have any, you can cut the flowers yourself. It is advisable to get the carrots a little early from the broth so that it is not digested.

12. Cut cucumbers lengthwise into 4 parts, boiled eggs into 2 halves. I cut off a protein cap from one of them, and cut out circles for carrot flowers with a tube.

13. It's finally time to do aspic. I put half an egg in the center on the sides of a strip of boiled carrots, add a little chicken meat and lay out the flowers on the sides, in the center a little garlic. If desired, I place cucumbers and small parsley leaves next to the carrots. Pour in the broth to cover the meat.

14. If the jellied mold is deep, at this stage I put it back in the refrigerator to harden slightly, and only then fill it with meat to the top. I put half an egg on top and the remaining carrot flowers.

15. I fill it with broth and put it in the refrigerator for several hours.

16. In order to take the filler out of the mold well, I lower it for 30 seconds in hot water. If necessary, you can tuck a little with a knife so that the air comes out, and the dish will easily come out of the mold. We turn it on a plate and serve it to the table. Horseradish is perfect for this appetizer.

For more details, see the video recipe:

Bon appetit!

Recipe in a slow cooker

Using this technique to cope with any overwhelming task is twice as easy. Jellied chicken will turn out to be very tender and at the same time will absolutely not lose its first-class palatability. This gastronomic delight you can create in a few hours and get enthusiastic exclamations from lovers of such dishes. After all, it can be easily served both for a light dinner and a festive meal. The main thing is to have time to do everything on time and then you can vouch for an excellent result.

Ingredients:

• Chicken - carcass.
• Karotel carrot is a root crop.
• White onion - head.
• Garlic - head.
• Laurel.
• Salt.
• Gelatin - a pack.
• A mixture of peppers.

Cooking process:

1. Thoroughly rinse the chicken. Remove skin and fat. Hold again under running water. Place in a multicooker. Fill with water to the maximum. Let's install "Extinguishing". Leave the dish for 4-5 hours for cooking.

2. Remove foam periodically. The more you remove, the clearer the broth will be. An hour before the end of the process, add peeled onions and spices, as well as carrots.

3. Pull out the chicken carcass. Cool down. Separate the meat. Strain the broth. Dilute gelatin and put together with the broth to swell. As soon as it starts to disperse, turn off the multicooker. Cut carrots into stars and rings.

4. Arrange the meat portions on the bottom of the container. Decorate with carrots. Pour in broth. Put to cool. Place in refrigerator to cool completely.

5. After five hours, the chicken aspic is ready to delight gourmets with its delicate taste and subtle aroma.

Thanks to the use of a multicooker, the cooking process is greatly simplified and does not require additional procedures. At the exit, the dish is distinguished by its invariable meat taste and special tenderness.

• Jellied chicken is best served with spicy sauces. Mustard or horseradish is perfect. Although it is good to combine french mustard and homemade horseradish snack.
• To decorate the dish, you should use a curly knife for decoration. With its help, even from ordinary carrots, it will be possible to cut incredible figures, and decorate the aspic with fabulous flowers. Fresh vegetables in the design are also welcome in the form of thematic compositions.

Chicken casserole is easy to make. The main thing is to want to do everything right and then the result will definitely justify itself.

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

However, not everyone knows the recipe for this chicken dish. We fix 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 simple basic recipe is the foundation of all others. Then - his version: assorted chicken aspic in layers. In between are tips and tricks.

Ingredients for the aspic recipe

• chicken quarter, fillet, drumstick or thigh - 1-3 pcs.
• pure water - 1.2 l
• gelatin, instant - 30 g
• onion, small - 1 pc.
• carrots, small - 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 cook aspic chicken

Put the pan on the fire, pour water and salt. Wash the chicken, put it in a saucepan and cook until it boils. Drain the broth and pour clean water. Salt again.

Peel and rinse the onion and carrot under water. Cut into four parts, put to cook with the broth. Add garlic, black pepper, allspice, bay leaf, squeezed out in garlic to the pan. 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.

Also chop the carrots.

Put the chicken and carrots in the broth and mix, pour into a container and put it in the refrigerator until completely solidified.

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

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

If you are cooking aspic chicken for the first time

1 About the broth. The water is first drained in order not to suffer with foam. Fill with boiled water from a kettle. Also, the finished broth must be strained so that it becomes transparent. How to do it in the best way, read the article.

2 Mix the gelatin powder with the broth as thoroughly as possible. You can gel in any form: in which one you fill it, this will be your aspic. interesting shape aspic with chicken turns out if you cook it in plastic molds “a la muffins”: hearts, stars, Christmas trees - yes, aspic can freeze in any way. But if the forms are too small, the ingredients must be crushed especially carefully.

3 There are a huge number of recipes for aspic chicken: whatever the hostess, then the recipe. I tried jelly with green peas and even with beets. So free will, and experiments - paradise. We can talk about a rich assortment if you add corn, cranberries, mushrooms, broccoli to the chicken (but 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 with rosemary.

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

5 To facilitate the extraction of the filler from the mold, dip it for a couple of seconds in hot water, then it will easily slip out of its captivity, retaining its flawless "original" shape.

Chicken aspic in serving cups

Another option is aspic chicken in portion cups: edition of the first recipe, its upgrade. 2 differences: this is an assorted assorted layer, served in portioned glasses. It's comfortable, beautiful, guests always like it.

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

You need to start, as expected, 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 drain required amount broth in a bowl for adding gelatin.

The correct ratio of broth and gelatin is as follows: for 300 ml of liquid, 1 tbsp is required. l. 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. Pour half into a glass.

Wash the tomato and cut into slices. Lay it on top of the chicken meat, distributing the pieces.

Rub on coarse grater hard cheese. 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 with hot gelled broth. Now you can put it in the refrigerator.

But here, in fact, that's all. Assorted chicken aspic in layers in portioned cups is ready. You can apply.

Note. Cheese any will do fat and salinity. good cheese adds spice to the dish.

Options for "layers" and serving aspic

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

• Jellied with spinach and sweet bell pepper.
• Aspic with ham and olives.
• Aspic with beets and walnuts.

Very tasty and safe for the figure. Prepare aspic with gelatin for the festive table: from chicken, beef, pork, fish.

The tender aspic of beef meat with gelatin recipe is simply amazing, it cooks quickly, tastes delicious and has a minimum of calories, which is important for a slim figure!

Personally, I cook everything in the evening, at night the aspic freezes and in the morning the dish already acquires a stunning beautiful view, bright, saturated, crystal clear.

• 300 g beef
• 200 g carrots
• 100 g onion
• 2 eggs (boiled)
• 20 g gelatin
• Bay leaf
• peppercorns
• greenery
• cranberry/pomegranate for garnish, it gives a stunning vibrant color to the dish in ready-made

We boil the meat. I usually drain the first water: it boiled and drained. I pour the second water and cook the meat until it boils over medium heat and then, having lowered the fire, I simmer for another hour and a half.

15 minutes before fully prepared, add bay leaf, peppercorns, salt to taste.

Carrots and onions can be peeled and also added to the boiling broth.

Boil the eggs, separate the yolks from the whites. I usually don't use egg yolks in this beef aspic.

Strain the finished broth to make it clear.

Dilute 20 g of gelatin in water 150-200 ml until completely dissolved. It is convenient to do this in a water bath.

Then pour the dissolved gelatin into the broth in a thin stream, stirring, hold for a couple of minutes over low heat, but do not boil.

Crumble all the ingredients into one container: meat, egg whites, carrots. Mix.

Arrange in forms, first a little bit of cranberries on the bottom of the form, as this will later be the top of the aspic in finished form and cranberries or pomegranates will be at the top. Then squirrels, carrots, meat and pour everything with broth.

Leave on the table to cool and already cold put in the refrigerator for several hours, usually at night.

Before serving, carefully take out the portioned aspic and put it on a dish, decorate with sprigs of greenery and get a chic festive low-calorie and very healthy dish.

Recipe 2: Gelatin Chicken Aspic (Step by Step)

Jellied chicken with gelatin (recipe with photo step by step) is universal dish which can be easily prepared for festive feast, and for regular dinner. Such aspic will decorate the table and one of the main dishes. It is low in calories, so even those who are on a diet can eat it.

• 3 kg chicken;
• 1 onion;
• 2-3 cloves of garlic;
• 2 carrots;
• 3 packs of gelatin (seventy grams);
• 2 tablespoons with a slide of salt;
• 400 grams of ham (optional);
• 5-6 bay leaves;
• parsley to taste.

Wash the chicken under running water, inspect the carcass so that there are no feathers left on it. Use a dry towel to blot moisture. Cut the chicken into pieces.

Take a deep saucepan, put the chicken in it. Peel the onions and carrots and toss to the chicken too.

Pour into a saucepan cold water(about four and a half or five liters).

Put the chicken on a slow fire to cook. Do not cover with a lid yet, but wait for the foam to appear. It must be collected very carefully, since not only the taste, but also the transparency of the broth will depend on this. Then cover the pan with a lid and make the smallest fire. The chicken should be cooked for four hours.

An hour before the broth and meat are ready, place the gelatin in a deep bowl, and pour it with the cooled broth scooped from the pan (a couple of ladles will be enough). Put it on, let it stand.

Peel the garlic and chop it finely or squeeze it through the garlic press.

The broth is ready, remove the meat and carrots from it, put everything in a separate bowl. You can discard the bulb, you will not need it further. Leave the broth on low heat so that it does not cool down while the meat is being prepared.

Cut the ham into small cubes, and the carrots into circles or figured stars.

Take several vessels and put a carrot on the bottom of each.

Divide the meat into fibers and add it to the carrots. Put the ham in there. Make sure that all the ingredients are equally divided among all the vessels.

Take a cup of hot broth and pour it into the swollen gelatin. Stir. Pour the minced garlic into the bowl.

Pour the gelatin with garlic into the broth that is on the stove. Stir the broth, salt. Boil for another five minutes. Now the broth can be poured into bowls with meat and carrots. Cool the aspic for half an hour and refrigerate overnight.

Turn the finished and frozen jelly onto a flat plate and remove it from the vessel. It is advisable to cut the aspic into pieces so that it is convenient to eat. If you do not plan to serve this dish with a rhinestone, then keep it in the refrigerator for now. Be sure to garnish the jellied greens before serving. Bon appetit!

Recipe 3: delicious pork aspic with gelatin

Let's prepare at home for the holiday aspic of pork fillet, canned peas and carrots in portioned serving. So tasty and beautiful appetizer will delight all guests.

• Pork (fillet) - 1 kg.
• Carrot - 1 pc.
• Leek - 1 stalk
• Onion - 1 pc.
• Canned peas - 1 can
• Gelatin per 1 liter - 3 tbsp.
• Peppercorns - 1 tsp
• Garlic - 1 clove
• Bay leaf - 2 pcs.
• Parsley

We clean the carrots pork fillet wash, finely chop the onion and leek. We send the prepared meat and vegetables to the pan, pour water, salt, add peppercorns, bay leaf, pour water and cook over low heat after boiling for 1 hour. Remove carrots after 30 minutes.

After 1 hour, take out the meat, cool and cut into small pieces.

We filter the hot broth 2 times through several layers of cheesecloth and taste for salt. It will take 1.5 liters of broth, possibly less (depending on the volume of molds). Add chopped garlic, gelatin (4.5 tablespoons) and mix well. Carrot cut into circles.

In small molds on the bottom, lay out a circle of carrots, add canned peas, parsley, chopped pork and pour fragrant broth with gelatin. We send the molds to the refrigerator and leave for at least 3 hours.

Carefully release the finished fragrant pork aspic, put it on a large plate, decorate with parsley and serve immediately.

Recipe 4, step by step: pike perch aspic with gelatin

Let's prepare aspic from pike perch. Beautiful, tasty, festive.

• Pike perch - 1 kg
• Carrot - 1 pc.
• Onion - 1 pc.
• Bay leaf - 3 pcs.
• Gelatin - 15 g
• Black peppercorns - 5 pcs.
• Salt - to taste
• Water - 1.5-2 l

How to cook aspic from pike perch: wash the fish, carefully remove the scales (starting from the tail). Cut the fins, cut the abdomen and gut. Cut off the head, take out the gills. Cut the fish into pieces, rinse again in cold water.

Put the fish into a bowl. Peel and wash onions and carrots. Add to saucepan. Pour cold water(water should be 2 fingers above the fish).

Put the pot on fire. Bring to a boil, remove the noise (foam formed on the surface).

Add bay leaf, pepper, salt (about a tablespoon or less, to taste). Cook on the smallest fire under the lid for 20 minutes.

Remove the fish with a slotted spoon, remove the bones and return them to the pan. Cook the broth on the smallest fire under the lid for another 30-40 minutes.

Pour gelatin with 0.5 cups of warm water, mix, dissolve gelatin.

Strain the broth. Add gelatin to warm broth. Mix well.

Put the fish on the plates, decorate as desired (for example, with peas, carrots, etc.).

Pour broth over fish.

Put the aspic from the pike perch in the refrigerator to solidify, for about 3 hours.

Jellied pike perch is ready. Bon appetit!

Recipe 5: how to cook pike aspic with gelatin

Jellied fish is considered a classic, traditional dish to the holiday table. It gained its popularity due to its beautiful appearance and amazing taste. The recipe offered to you suggests preparing pike aspic with gelatin. What makes pike good for these purposes is that it does not fall apart, but keeps its shape perfectly, which gives the snack a neat and tidy look. The pike broth turns out to be quite rich, which is a big plus in the preparation of aspic.

For people who fast, pike aspic is a good meal, allowing with benefit, and without violating the principles, enjoy the meal. Yes, any other time jellied pike will always decorate any holiday table.

• onion - 1 pc.,
• bay leaf - 2 pcs.,
• salt,
• pike - 800 g,
• celery, carrots - ½ roots each,
• parsley greens - a bunch,
• peppercorns - 3 - 6 pcs.,
• gelatin - 1 tbsp. l.

Pike cut into pieces of medium size. We put the fish in a saucepan and pour 1 liter of water.

Put the pot on strong fire and bring the water to a boil. When foam begins to form, it is necessary to remove it with a slotted spoon.

Peel and wash the celery root, tie a bunch of parsley with threads, wash the onion and cut it in half.

Add spices, salt and prepared vegetables to the contents of the pan.

We leave the lid on the pan ajar, and cook the broth for twenty minutes.

When the pike is ready, put it on a plate.

We filter the broth, add salt if necessary, and dilute it with gelatin. Fish broth solidifies well anyway, but for insurance, we recommend adding 1-2 tablespoons of instant gelatin.

To comply with the conditions and proportions of dilution, we use the instructions on the package of gelatin. If there is a desire, it is possible to add to the broth grated horseradish. We rid the pieces of fish from the ridge by carefully cutting them along, and pulling out the bone.

We lay out the pieces of pike on portioned plates.

We decorate the dish with herbs, boiled vegetables.

Pour chilled fish fish broth. We remove the plates with aspic in a cold place and leave them there until they harden.

After the aspic has completely solidified, it can be served on the table. It turns out very beautiful, low-calorie and appetizing a fish dish which will please you both with its appearance and taste!

Recipe 6: beef aspic with gelatin (with photo)

• beef pulp 320-480 g
• medium-sized carrots 1 pc.
• onion 1 pc.
• egg 4 things.
• gelatin 20-23 g
• bay leaf 2-3 pcs.
• black peppercorns 6-8 pcs.
• salt to taste
• parsley 1 sprig
• cranberries, peas or corn 5-6 pcs.
• ready beef broth 560-660 ml
• water 1.8-2 l

Boil 4 hard boiled eggs in one pan. Put 320-480 g of beef, 1 peeled carrot, 1 onion into a separate pan and pour everything with 1.6-1.8 liters of water. After the liquid boils, add 2-3 bay leaves and 6-8 black peppercorns to the same place. Cook all the ingredients until the beef is fully cooked, approximately 1:15-1:25. Remove the boiled meat and carrots from the pan and transfer to a plate, allowing them to cool. We pass the broth through a sieve or gauze, after which we measure 560-660 ml of broth.

Salt the broth to taste and stir thoroughly until the spice grains dissolve.

In a small bowl, dissolve 20-23 g of gelatin in 150-180 ml of cold water, mix and set aside to swell.

We cut the boiled eggs in half and take out the yolk, we will not need it.

Protein cut into small cubes.

Cut boiled carrots and beef in the same way.

Mix all three ingredients thoroughly in a large bowl.

We put the swollen gelatin on the fire and, stirring vigorously, cook the mass until the gelatin grains are completely dissolved.

Pour the dissolved gelatin into the warm broth and mix thoroughly.

At the bottom of the form lay out 5-6 cranberries and parsley leaves.

On top of the greens, evenly distribute the chopped mixture of meat, carrots and eggs.

Fill the prepared products with broth. We send the form with the product to the refrigerator for about five hours.

Remove the filling from the refrigerator and lower the mold for a couple of minutes in warm water.

Then turn it over and put the aspic on a serving dish.

Recipe 7: Homemade Chicken Breast Aspic

Such filling can be called diet dish because it is prepared from chicken fillet, vegetables and herbs. The filling is very beautiful and transparent. This dish can be served to guests for festive table or just pamper your family.

• Water - 1 l
• Gelatin - 1 tbsp. l.
• Carrots - 2 pcs
• Black pepper - 0.3 tsp (ground)
• Parsley - 1 bunch.
• Salt - 1 tsp
• Chicken fillet - 300 g

Preparation necessary ingredients, will not take much time. Fillet can be used frozen or fresh. Peel vegetables. Wash greens.

Frozen chicken fillet, beforehand, you can not defrost, because it will be cooked. We send a piece of fillet to the pan and pour one liter of water. We put the fillet on low heat. Add pepper and salt.

Meanwhile, cut the onion and garlic into slices.

Add garlic and onion slices to the pot. We collect the resulting foam.

Peeled carrots cut lengthwise and cut into halves. We send the carrot halves to the pan.

Pour gelatin with boiled water and leave to swell.

When the chicken fillet is ready, then we take it out on a plate along with vegetables.

Cut the chicken pieces into small cubes.

In the prepared bowls, lay the chicken fillet on the bottom.

Top with carrots and parsley.

In a warm broth, add the swollen gelatin and stir until completely dissolved. Pour the broth into the bowl and send it to the refrigerator for at least two to three hours. It is best to make aspic in the evening and leave overnight in the refrigerator, then in the morning for breakfast, the aspic will be just right.

We take out the aspic from the refrigerator and enjoy the delicate taste. Bon appetit!

Recipe 8: Jellied Chicken Fillet with Gelatin

why not cook a wonderful meat snack dish- aspic of chicken with gelatin, a recipe with a photo will tell you step by step how to do it. It is much easier to prepare such an appetizer than, say, traditional aspic, which needs to be cooked for a very long time so that it then freezes. And when we prepare aspic, we use a different culinary technique: we introduce gelatin into warm chicken broth, and then the cooking time is significantly reduced.

To make the broth more tasty, rich and transparent, experienced chefs apply a rather complicated culinary technique - a guy. But today we will prepare such a dish according to a simplified recipe: just cook a delicious meat broth from chicken fillet and vegetables, adding seasonings and spices to it, and then strain it.

To decorate the dish, you can use carrots boiled in broth, from which various figures are cut, green peas, boiled quail eggs, cut into halves, pitted olives, fresh herbs.

• fresh chicken meat (fillet) - 500 g,
• chicken broth - 500 ml,
• turnip - 1 pc.,
• carrot root - 1 pc.,
• gelatin - 35 g,
• dried bay leaf - 1 pc.,
• salt, spices, peppercorns,
• garlic - 3-4 cloves (optional).

We wash the fresh chicken fillet in warm water, put it in a saucepan along with peeled onions and coarsely chopped carrots. Fill with cold water to cover the meat and vegetables, and put on a small fire.

As soon as foam appears on the surface of the broth, we immediately remove it and continue to cook the meat for 35-40 minutes. 5-7 minutes before the end of cooking, add spices and salt to the broth.

We filter the broth through a sieve or gauze, immediately measure out 500 ml for gelling. I added a couple of cloves of minced garlic, but that's optional.

Cool the chicken meat and cut into beautiful small pieces. We also cut boiled carrots from the broth for the decoration of the aspic.

IN a small amount warm broth, dilute the gelatin and leave to swell for 30 minutes.

And then we introduce it into the rest of the broth, heat it a little in a water bath so that the gelatin is completely dissolved.

Now, pour a little broth with gelatin into the prepared forms for aspic and put in the refrigerator so that this layer is slightly frozen.

Now we put carrots, parsley and chicken pieces on the frozen jelly.

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Jellied chicken with gelatin (with mayonnaise, with vegetables) can be prepared not only for the holiday. In fact, this dish can become great alternative 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 easy to remember. Also, the dish will be of interest to those who are recovering from illness and indisposition.

Several weekdays and holiday recipes jellied chicken with gelatin - with photos that describe step by step both the ingredients themselves and the cooking process can be found in this article.

Jellied with chicken and vegetables

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

We take the following products:

• chicken 300 g of any fillet (thighs, breast, legs);
• gelatin - 30 g (3 packs of 10 g or 1.5 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 like this:

Step 1. First, we prepare all the ingredients, in particular, thoroughly wash 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. Classic variant- put the meat in cold water, add 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 cooking juicy pieces fillet - the same thighs or 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 - this can be done 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 - take a bag of 10 g and fill it with water room temperature(slightly more than half a glass).

Accordingly, if you need 30 g, pour 1.5 glasses plain water, only you need to choose a larger capacity - gelatin will definitely 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 the crusher.

Step 5. Fill the broth with all the spices, remove the vegetables, take out the meat and chop portioned pieces. Then pour in the swollen gelatin. And now attention - we strongly reduce the fire so that the liquid no longer boils. Mix well and insist for literally 5 minutes.

Step 6 boiled onion hardly anyone will be interested, so you can safely get rid of it. But carrots are not only beautiful vegetable positive orange color, but also a carrier of provitamin A, so necessary for our eyes. We cut it into circles or hearts and lay it on the bottom of the mold.

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

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 out the form from 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 lay it out finished product on a plate. Such is the chicken story.

Jellied chicken with gelatin, carrots and herbs

Chicken aspic can be served with fresh vegetables, and from sauces it is appropriate to use mustard or horseradish. Although you can eat just like that - the benefits of this do not decrease.

NOTE

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

Aspic and broth - what's the difference?

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

1. It certainly contains gelatin. Of course, you can make aspic without it - for example, cook it from a 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 anything to worry about just adding gelatin to the aspic. 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 it is abused).
3. The jellied dish must be put 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 just be eaten, so you can sleep longer.

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

And this version of the aspic is more high-calorie due to the addition of mayonnaise. However, if you take quality sauce, it will turn out very tasty and hearty meal. Besides, you can just do homemade mayonnaise(in a blender bowl beat 1 egg with a glass 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 of 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 this step by step recipe with photo:

Cooking instructions step by step

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

Step 2. In the meantime, we take out the meat and cut it into portions.

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

We 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 again put it in the refrigerator.

Step 5. Now let's wait another 3-4 hours and get the dish.

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

As you can see in the photo, halves of hard-boiled eggs were initially added to the aspic. This is a very good culinary move, because 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 for those who want to lose weight, they will not do any harm.

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

Having mastered classic ways cooking 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 we will take the following products:

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

The sequence of actions is as follows:

Step 1. We put the products in the multicooker bowl and select the "Jellied" 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 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 the gelatin in water, and then pour it into the broth and mix, no longer boiling. Cut the meat and vegetables into roughly equal pieces.

Step 4. We lay out vegetables and halves of pre-cooked eggs on the bottom of the form, 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, festive option aspic. To turn this seemingly simple dish into a real cooking masterpiece and even a 3D picture, you need to take a little more products, and also ... ordinary chicken eggs.

Ingredients:

• 300 g of chicken;
• 1 liter of water;
• 30 g of 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 cooking aspic chicken with gelatin is in many ways similar to the previous ones, however, the design ready meal(as shown in the photo) is quite different.

How to cook chicken aspic - step by step recipe:

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

Step 2. In the meantime, 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, the egg is gently hit on the table and a little shell is scraped off so that the diameter of the hole is no more than 2 cm. Through this hole, you need to drain or blow out the contents of the egg - it will not be 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.

Any aspic belongs to the category of cold appetizers, and many housewives are happy to prepare such appetizers for the festive table. After all, when it comes to any feast, family celebration or banquet, what could be better than this spectacular, bright and delicious treat. It always makes the table festive, varied and invariably is an adornment of any celebration!

Its huge advantage is that it can be prepared ahead of time. After all, setting the table for a celebration is always troublesome, and most dishes must be prepared immediately before the arrival of guests in order to serve them piping hot.

And this appetizer can be prepared a day, or even two before the holiday. It keeps well in the refrigerator during this time. And during this time it does not lose either its taste or aesthetic qualities!

Aspic is usually prepared from a clear frozen broth, which is obtained by boiling meat on the bones. And if we cook it from chicken, then we also add gelatin to the broth. That is, we first prepare the broth, then the jelly, with which we subsequently pour the meat.

This is what distinguishes it from jelly, it needs additional gelling agents, in this case it is gelatin, which, by the way, can be both in powder and granules, and in plates.

But before we start reviewing the recipes for this delicious snack, let's first prepare the chicken broth and jelly. Since it is these components that are almost the main ones in this dish.

We will need (for the broth):

• chicken with bones - 700 - 800 gr
• water - 2 liters
• onion - 1 pc.
• carrots - 1 pc.
• white roots (parsley or parsnip) - 1 root
• bay leaf - 2 pcs
• salt, black pepper to taste

Cooking:

Let's cook the chicken broth first.

1. Chicken meat on the bones (thighs, drumsticks, wings) cut into two parts so that the necessary ones come out of the bones better nutrients. Remove the skin from them (only partially possible) so that the aspic does not have a white coating with fat. Pour cold water over and bring to a boil quickly.

2. After boiling, reduce the heat to a minimum and cook for 2-3 hours at minimum heat, periodically removing foam and fat. During cooking, do not allow intense boiling, the broth becomes cloudy from this.

3. To improve the taste of the broth, 30 minutes before the readiness to add the whole vegetables and parsley root, and salt to taste.

4. 5 - 7 minutes before readiness, add bay leaf and pepper. Pepper can be added not only black ground, but also peppercorns.

5. Cool the finished broth slightly and strain through several layers of gauze to prevent it from getting into the dish. small bones and excess fat.

Sometimes chicken or other broth is opaque. Appearance jellied from such a broth may not be up to par. To prevent this from happening, the broth must be clarified. How to do it?

• beat one or two egg whites(depending on its volume)
• combine it with a small amount of boiled and chilled broth
• pour the resulting mixture into a saucepan with broth
• remove from fire
• without stirring, leave for 30 minutes
• also, without stirring, strain it through several layers of gauze

The second way to clarify the broth.

• beat one or two egg whites
• add a little salt and 1 teaspoon of 6% vinegar
• pour the resulting mixture into the broth
• stir and bring to a boil
• remove from fire
• without stirring, let it brew for 30 minutes
• strain through several layers of cheesecloth

In order for the aspic to freeze well, it is necessary from ready broth make jelly.

How to make jelly for aspic

For jelly:

• broth - 800 gr
• water - 1 glass
• gelatin 40 gr

Cooking:

1. Pour gelatin into cold boiled water, stirring and leave to swell for 2 - 2.5 hours.

The proportion of water and gelatin is 6 to 1, that is, per liter of liquid you will need 40 grams of gelatin, that is, 4 tbsp. topless spoons.

In a tablespoon without a top - 10 g of gelatin, and with a slide - 15 g; in a teaspoon - 5 gr.

2. Pour the swollen gelatin into the hot broth, about 70 degrees, and stir until completely dissolved. It is not necessary to bring the broth to a boil.

3. After that, the jelly can be used to make aspic.

4. After the chicken meat has been poured with a layer of jelly, let it stand for a while to cool, then put it in the refrigerator until completely solidified.

Jellied chicken

We will need:

• meat boiled chicken— 300 gr
• chicken broth with jelly - 400 ml
• boiled carrots - 2 pcs
• greenery
• horseradish sauce - for serving

Cooking:

1. Prepare the jelly (recipe above) and pour it into a mold or portion molds, depending on how you will serve the dish.

2. When the jelly partially begins to harden at the walls of the mold, a so-called “shirt” is formed, that is, the jelly will harden at the bottom and walls by about 1-1.5 cm.

3. Drain the uncured part of the jelly into a separate bowl.

4. Put finely chopped chicken meat into the formed form. When will you boil chicken thighs and wings for the broth, put also a piece of chicken breast. She won’t give much navara, but thanks to her we will have delicious meat and, accordingly, aspic!

Pour the jelly over again, put in the refrigerator and let it harden.

5. Then take the form out of the refrigerator again and lay out the next layer of beautifully chopped vegetables and herbs.

6. You can lay out as many layers as you want, and as your imagination tells you. At the same time, each layer will need to be cooled again to get a beautiful multi-layered dish.

7. Put the form with the contents in the refrigerator. Let it freeze.

8. Before serving, pour hot water into a bowl larger than the form with the contents. Dip the mold into it for a few seconds, shake slightly and put it on a dish.

9. Garnish with fresh vegetables and herbs. Serve with horseradish sauce.

If you do not want to spread the meat beautiful layers, well, for example, when you cook it on weekdays, then just sort the meat into fibers, put it in a mold. Then decorate with vegetables, and fill with a layer of jelly of the desired volume.

Meat platter

This recipe is often prepared cold cuts. In this case, the aspic turns out to be even more tasty and beautiful. Everything is prepared exactly the same as in the previous recipe. Only a few other ingredients are taken.

We will need:

• boiled chicken meat - 100 gr
• meat boiled beef— 100 gr
• meat boiled tongue— 50 gr
• ham - 50 gr
• chicken jelly - 400 ml
• green peas - 0.5 cans
• Bulgarian pepper - 1 pc.
• cucumber (can be salted or pickled) - 1 pc.
• boiled carrots - 2 pcs
• greenery
• horseradish sauce - for serving

Cooking:

I will not describe the entire recipe, as it is exactly the same as the previous one. I will dwell only on some features.

Since this recipe uses four types different meat and vegetables, then take a deeper form.

Think about how you will lay out the ingredients. Some of them can be disassembled into fibers, and some can be cut into thin plates.

Lay out the layers in the same way as in the previous recipe. Lay out the next layer, pour it with jelly, let it harden completely, and only then lay out the next layer. Of course, the process is not fast. But beauty takes time! There's nothing to be done here.

You can collect a snack both in a large general form and in a small portion.

And, you see, such a dish will not go unnoticed on the table. You probably wouldn't want to give it up now!

Chicken roll with vegetables

We will need:

• chicken fillet - 300 gr
• chicken broth - 2 cups
• gelatin - 20 gr
• bell pepper - 1 pc.
• boiled carrots - 1 pc.
• canned green peas - 0.5 cans
• greenery
• salt, pepper - to taste

Cooking:

1. Boil chicken fillet without skin, according to the recipe presented above.

2. Dilute the gelatin in a small amount of cold water at room temperature, let it swell, it will take about 40 minutes for this. Then add the gelatin to the hot broth and, heating, dissolve the gelatin until completely dissolved. But don't boil.

3. Divide the chicken fillet into fibers.

4. Cut vegetables according to how you want to cook the dish.

5. There are several ways to collect aspic.

• cut the vegetables into cubes, mix with chicken meat, put in a mold and pour over the prepared jelly.

• chicken fillet can be cut into cubes, disassembled into fibers, and cut into plates
• it can be laid out in separate layers, pouring each of them separately and allowing to harden. Spread each subsequent ingredient on the already frozen previous layer. Keep each layer in the refrigerator for 20-30 minutes.
• you can first lay out layers of chicken and vegetables, then immediately pour everything with a layer of broth with jelly. In this case, visually the layers will be divided into a layer with a filling and a layer of transparent jelly.

6. After you have collected it in a form, pour everything with gelatin broth.

7. Put in the refrigerator to freeze the dish.

Aspic with mayonnaise for the festive table

We will need:

• chicken legs - 2 pcs
• chicken broth - 1 cup
• mayonnaise - 1 cup
• gelatin - 2 tbsp. spoons
• carrots - 1 piece
• onion - 1 pc.
• garlic - optional
• greenery
• salt, pepper - to taste

Cooking:

1. Remove the skin from the legs, rinse, pour cold water over and put the broth to boil. During cooking, do not forget to remove the foam. Once boiling, reduce heat to low.

2. Cook for 1.5 hours. Then add the whole onion and carrots and cook for another 1 hour. Salt and pepper at the end of cooking.

4. In a separate bowl 1 tbsp. pour a spoonful of gelatin with a small amount of cold boiled water and leave to swell for 1 hour.

5. Remove chicken legs, carrots and onions from the finished broth. Let cool.

6. Cut carrots into stars or rounds. Divide the chicken meat into fibers.

7. Add the gelatin swollen in water to the broth that has cooled to about 70 degrees. We need a glass of broth. It must be warmed together with gelatin, but not boiled. Mix.

8. In silicone molds lay out a layer of mayonnaise with gelatin, about 2 cm thick. Put a round of carrots in the middle of each mold and refrigerate until the first layer is completely set, about 20-30 minutes.

9. If you use garlic, then it must be crushed and mixed with chicken meat, divided into fibers.

10. Remove the molds with the frozen first layer and put the next layer of chicken in them. Leave room for another layer of mayonnaise.

11. And pour the jelly from the layer with chicken meat chicken broth. Put it back in the fridge and wait for the layer to harden.

12. Lay out the last - mayonnaise layer Let it harden in the refrigerator.

13. Dip the finished aspic directly in the mold for a few seconds in hot water, shake slightly and put it beautifully on common dish. Decorate with greenery.

Jellied chicken with sour cream

If you can cook a dish with mayonnaise, then naturally you can cook it with sour cream. They cook it, and it is eaten in literally 10 minutes, it turns out so tasty ... So this one delicious snack can be cooked with sour cream.

We will need:

• boiled chicken fillet - 300 gr
• chicken broth - 2 cups
• sour cream - 1 cup
• gelatin - 30 gr
• any vegetables for garnish
• salt, pepper - to taste

Cooking:

1. Boil skinless chicken according to the recipe given above. Then get the fillet, cool a little and disassemble into fibers. And strain the broth through several layers of gauze.

2. Prepare jelly. To do this, soak gelatin in a small amount of water for 30-40 minutes.

3. Then dilute half of the gelatin in chicken broth, see above how to do this. And dissolve the remaining gelatin with a little water and mix with sour cream, which should be taken out in advance so that it warms to room temperature.

4. Optionally, you can add the necessary spices to both the broth and sour cream.

5. You can take any vegetables for the dish. Feathers look very nice bell pepper stars cut from carrots, cherry tomatoes, both fresh and canned. Green peas or corn, olives or olives, fresh herbs will help to make the dish elegant.

6. Prepare a mold and put what you have prepared on the bottom. Spread better by turning on the fantasy. When the jelly hardens, we will turn the form over and the fruits of your imagination will be visible, therefore, if you are preparing a dish for a celebration, then you should try!

7. On top, you can lay out the next layer of chicken meat, then vegetables again, and then pour the contents with chicken broth with gelatin.

And you can first pour the jelly over the vegetables, let the first layer harden in the refrigerator for about 30 minutes. Then put the chicken fillet and pour the broth again, let it harden. Then the next layer of vegetables, broth and again in the refrigerator.

Choose any method. Most importantly, do not forget that we are still waiting in line sour cream jelly, so you need to leave room for it.

8. When flooded last layer chicken broth with jelly, put the mold in the refrigerator for 1.5 hours so that the jelly has time to harden well.

9. Then take out the mold and pour sour cream sauce with gelatin. Put the mold in the refrigerator and leave it there until completely cooled, but not less than 3 hours.

10. Before serving, lower the mold with the filling into hot water, take it out, shake it slightly and turn it over onto a plate.

11. Garnish with vegetables and herbs.

Chicken fillet "in Novgorod style" according to an old recipe

This is an old Russian recipe, and it is not often found in the literature. Therefore, I share the recipe with great pleasure!

We will need:

• boiled chicken fillet (breast) - 200 gr
• pickled tomatoes - 4 pcs
• tomato pickle - 1 cup
• chicken broth - 1 cup
• gelatin - 1 tbsp. spoon
• salt, pepper - to taste
• green peas - 0.5 cans
• greenery

Cooking:

1. Soak gelatin in a glass of cold boiled water and leave for 1 - 1.5 hours to swell. Then split it into two parts.

2. Prepare two types of jelly. The first is in chicken broth, the second is in tomato pickle. I use tomatoes and marinade from or. The marinade of these species is slightly sweet, and the fruits are small, just what you need!

How to cook jelly, we remember. Detailed description this we have given at the beginning of the article.

3. Pour a layer of marinade jelly into the mold, put the tomatoes, pour the jelly again and let it harden.

4. Divide the chicken fillet into fibers and lay out the next layer, pour over the layer chicken jelly. And let it cool down again. Optionally you can add boiled egg cut into slices.

5. Before serving, lower the form with jelly into hot water for a few seconds, then shake it slightly and put the aspic on the dish. Garnish with green peas and fresh herbs.

Assorted rolls "in Arkhangelsk style"

This recipe, like the previous one, has been in my possession for a long time. His description is also not often found in the literature and the Internet.

We will need:

• chicken fillet without skin - 200 gr
• beef pulp - 200 gr
• chicken or meat jelly - 0.5 liters
• carrots - 1 - 2 pieces
• olives
• greenery
• salt, pepper - to taste

Cooking:

1. Skinless chicken fillet and beef, tenderloin is better, cut into thin plates across the fibers.

2. Layers of meat and chicken beat off. Chicken meat is best beaten off by wrapping it in a film. The flesh of the meat is tender and can be easily damaged.

3. Put a layer of chicken fillet on a layer of beef, roll it up and tie it with cooking string. And you can swap the meat.

4. Boil until the beef is ready, salt and pepper at the end of cooking.

5. Ready rolls remove from the broth and put under a press to glass excess fluid. The rolls must be completely cool.

6. Then cut the thread, and cut the rolls into pieces 1 cm thick. Or you can leave them whole.

7. Pour a thin layer of jelly into the mold, allow it to completely harden. Then lay out the pieces of chopped roll, decorate with rounds boiled carrots, cucumbers, peppers, olives and herbs.

8. Again pour a thin layer of jelly. Let it freeze.

You need to fill the roll several times until the jelly layer above it is 0.5 cm.

9. Serve with horseradish sauce.

Faberge eggs

Having prepared such an appetizer, you will delight your loved ones not only with a delicious dish, but also with its beautiful appearance.

We will need:

• eggs (empty eggshell) - 10 pieces
• boiled chicken fillet - 200 gr
• chicken broth - 1 cup
• gelatin - 20 gr
• canned corn - 0.5 cans
• canned peas - 0.5 cans
• bell pepper - 1 pc.
• boiled carrots - 1 pc.
• fresh greens
• salt, pepper - to taste

Cooking:

1. Boil chicken fillet without skin in advance and prepare the broth.

2. Soak gelatin in a small amount of cold boiled water for 40 minutes.

3. Add gelatin with water to the broth and heat it well so that the gelatin blooms. But don't boil.

4. Cut the pepper into feathers, carrots into asterisks. Drain the liquid from the peas and corn and dry on a paper towel. Divide the greens into small twigs.

5. Cut the chicken fillet into neat cubes or disassemble into fibers.

6. Wash the egg with soap and dry, then pierce it with a thick needle from the thick edge, make a hole of such a size that it is convenient to put the filling into it.

Pour out the contents of the eggs, rinse the shell inside and out soda solution, pour over boiling water and let dry.

7. Fill the eggs in 3/4 parts nicely laying the ingredients inside.

8. Using a funnel or ladle with a spout, pour the gelatin mixture inside the egg, filling it to the top.

9. Put the eggs in the grate for them and put them in the refrigerator to harden for 3-4 hours.

10. Get, peel the shell.

11. Put the eggs on a plate, if desired, decorate with the remaining vegetables, herbs, peas and corn.

Eggs can be stuffed as your fantasy tells you. And from those components that you want to have on your table. Agree that such a dish looks quite worthy, and will take the same worthy place on the festive table.

Similarly, you can prepare the aspic in a bottle or plastic cup, or in any other suitable form.

The recipe remains unchanged.

Roll of chicken fillet and vegetables

This recipe is not quite usual and it is different from all previous recipes. And its difference is that chicken and vegetables are mixed with gelatin and baked in the oven. Then the roll stands under pressure and cools.

The recipe is so simple and easy that it will not be difficult to cook according to it. In order not to describe the sequence, I suggest watching a short video.

It remains only to say that any ingredients for the roll can be taken: in addition to chicken meat, you can use assorted meat, you can also take vegetables that you want. For the roll, you can use your favorite spices, thanks to them you can add spice and piquancy.

As you probably noticed, all recipes are given almost according to the same scheme. The broth is being prepared, the jelly is being prepared. Then the form is filled with ingredients and filled with gelatin broth. Then put in the refrigerator and cool.

There is only one scheme, but you can decorate the dish with the most different ways. I suggest looking at a few interesting ideas for decoration.

Chicken Aspic Design Ideas

You can add mushrooms as an ingredient. Whole mushrooms look very nice on the cut. Therefore, small porcini mushrooms or champignons will look great in such aspic.

If you place a whole boiled chicken egg in the center, then you can see such a beautiful picture on the cut.

Various berries, such as cranberries or lingonberries, can be added to jelly molds. And this is how a dish may look if you add pomegranate seeds to it.

Various forms holiday dish can be given using unusual salad bowls. Agree that anyone will enjoy such an appetizer.

By folding fresh slices of cucumber and boiled carrots into such beautiful curls, you can perfectly decorate the appetizer and create a certain sophisticated look of the whole dish.

And you can create something like this beautiful shapes. The main thing is not to be afraid to turn on the fantasy and then you will certainly get something unusual and original!

And in conclusion, I want to give a recipe for horseradish sauce, which is almost always served on the table with aspic.

horseradish sauce

We will need:

• horseradish - 100 gr
• water - 0.5 cups
• vinegar 3% - 0.5 cups
• sugar - 1 teaspoon
• salt - 1 teaspoon

Cooking:

Thoroughly rinse the horseradish root, peel and grate. Pour hot water and cover with a lid. When the water has cooled, add sugar, salt and vinegar. To stir thoroughly.

Keep refrigerated.

Well, now, perhaps that's all. Today we looked at how to cook chicken aspic from the very beginning to the very end. Starting from the preparation of chicken broth and jelly, and ending with horseradish sauce, which is invariably served with this dish.

Also considered various recipes, options and design ideas. And I am 100% sure that now everyone who undertakes to cook this favorite snack among the people will not lack knowledge. And everyone will succeed delicious dish, which is always found on Cheers at any holiday table. Soon New Year and Christmas! So cook delicious!

Bon appetit!