Jellied dishes have long been famous for their useful properties, excellent taste and spectacular appearance. Today there are no inaccessible products, so this treat is prepared from a wide variety of ingredients. However, most domestic hostesses prefer to decorate their holiday table with a beautiful aspic of chicken.
This dish always turns out to be very satisfying, light and spectacular. And in order to cook such an unusual appetizer, it is not at all necessary to have any special culinary skills. If you follow a simple recipe for aspic from chicken, then a delicious treat will easily turn out even for a novice housewife. The festive jelly will become a wonderful decoration of any table.
Jellied chicken is a low-calorie, healthy, but very beautiful dish. Its preparation does not require special culinary skills, and an excellent result is guaranteed in any case. Everyone who adheres to a diet low in bad cholesterol or just prefers a healthy diet, you should definitely treat yourself to delicious aspic from chicken.
Description
The preparation of this dish will not take too much time, because it is done quite easily and quickly. You can arrange delicate, mouth-watering treats to your taste, using, for example, beautiful curly shapes. In addition to the main ingredient - poultry, you can supplement your jelly with beef, pork, boiled eggs, peas, corn, all kinds of vegetables, herbs and slices of lemon.
A huge number of chicken recipes are known today, and you can cook them from any part of the bird. True, experienced chefs say that the rooster has the best properties for making jelly. After all, it contains a lot more gelling substances, due to which the jelly turns out to be more elastic and, accordingly, beautiful. However, the most commonly used is still chicken carcass.
You can cook aspic literally from all parts of the bird: neck, wings, thighs, brisket and others. In addition, to obtain a beautiful appearance in the aspic of chicken, it is customary to add auxiliary components and use unusual forms, which is also important. What ingredients to complement your dish, you decide. So choose your favorite recipe and start creating your culinary masterpiece.
How to cook aspic from chicken
Today, the traditional poultry jelly recipe has many diverse options. It is often prepared with the addition of gelatin and without it at all, supplemented with sour cream, mayonnaise or a variety of vegetables. A rich broth for aspic can be prepared both on the stove and in the slow cooker. And it’s customary to pour ready-made snacks into bowls, bowls, glasses and even simple plates. In addition, there is a method of preparing aspic from chicken, when it is made as a brawn, pouring into a bottle.
Among all this variety of numerous jellied recipes, you can easily choose the one that will be easiest for you to prepare. However, acquaintance with this wonderful snack is worth starting with the simplest and most affordable way of cooking.
Grocery list
Jellied chicken with gelatin is an unusually tasty and at the same time simple dish. This treat is rightfully considered universal. After all, it is perfect for everyday lunch, and for a festive banquet. The classic jellied chicken and gelatin recipe uses poultry fillet, eggs and vegetables. A cooked jelly is usually served with ketchup, horseradish, mustard or garlic sauce.
So, to prepare such a dish you will need:
- 1 kg of chicken breast;
- liter of broth;
- a few cloves of garlic;
- large carrots;
- 3 eggs;
- several branches of greenery for decoration;
- large onion;
- 30 g of gelatin;
- salt, pepper and other spices at your discretion.
It takes about 2 hours to create a beautifully decorated cold snack.
How to cook
First, rinse the carcass thoroughly, place it in a large saucepan and fill it with water. Bring the broth to a boil and be sure to remove the foam with a slotted spoon. Peel the vegetables, rinse and also send to the pan. Reduce power and cook meat for an hour. By the way, you can put eggs on the stove in parallel - they need to be boiled hard-boiled.
Pour gelatin into a bowl and pour a little warm water. After the powder swells, it can be used. Strain the chicken stock thoroughly through several layers of gauze to rid the liquid of excess fat and debris. Then add the prepared gelatin to it and mix well.
Cut the boiled fillet into small cubes or simply randomly tear manually. Peel the pre-cooked eggs and cut into neat slices. Chop the boiled carrots with rings or cut beautiful figures out of it. Peel the cloves of garlic and pass through a special press or simply grate it.
Transfer pieces of meat, sliced eggs, carrot rings, chopped garlic and sprigs of greens into a sufficiently deep serving dish. Pour all this with prepared broth and first cool to room temperature, and then refrigerate for several hours. It is necessary to wait until the food has completely solidified - usually this process takes about 4 hours.
This completes the preparation of aspic. As you can see, there is absolutely nothing complicated in the process. If your kitchen has a beautiful shape, be sure to use it to create your culinary miracle. Do the exact same thing, but put all the ingredients in it. And before serving, simply turn the dish over, shifting the filling to the serving plate.
Delicate jelly in a slow cooker
This cooking method is no less common among modern hostesses. After all, making jellied chicken in a slow cooker, you can significantly speed up the process and make it truly comfortable. Pour the appetizer into small forms and serve with your favorite spicy sauce.
To cook jelly in a slow cooker you will need:
- poultry carcass weighing up to 1.2 kg;
- 20 g of gelatin;
- large onion;
- 8 tablespoons of sour cream, preferably natural;
- medium-sized carrots;
- 1.2 liters of water;
- a couple of cloves of garlic;
- a bunch of lettuce;
- 10 g peppercorns;
- 3 tablespoons canned corn;
- salt and pepper to taste.
Procedure
To start, warm up the multicooker bowl and start preparing the chicken. Wash the carcass thoroughly and cut it into 4 equal parts. Then put the pieces of chicken in a greased bowl. Here, send pre-peeled carrots and onions, as well as peas. Then fill the meat with water, salt and pepper.
If your device has a "broth" function, be sure to use it. Cook the meat for an hour and a half, while do not forget to periodically remove the foam. After the specified time, switch the mode to "soup". At the selected temperature, cook the chicken for two hours.
Then remove vegetables and meat from the broth. Disassemble the chicken by separating the flesh from the seeds and skins. Finely chop the fillet and carrot.
Strain the broth with gauze, fill it with a separate glass. Pour gelatin into it and set aside for half an hour. After it swells, to consolidate the result, it is advisable to slightly warm it in a water bath. The gelatin must be allowed to cool slightly before use.
Transfer sour cream to a separate bowl. Add to it a couple of tablespoons of swollen gelatin and stir. Pass the garlic through a press or grind and send to the broth. Add pepper, salt and the remaining gelatin mixture here.
Now it remains to beautifully lay out snacks on the bowls. First, evenly distribute the mass of sour cream, which will be the first layer of aspic. Of course, in order for the components simply not to mix, you need to wait a bit until the mixture hardens. Then put the remaining ingredients on the bowls: chicken, corn, carrots, lettuce and sprigs of greens. Pour all this into the broth and put it back in the cold. If you wish, you can make not one, but two layers of sour cream - so the dish will look even more interesting.
Chicken jellied in a bottle
This recipe will allow you to cook a delicious and unusual dish for your family. This appetizer can be a great alternative to brawn or saltison. This treat can be an excellent hearty breakfast or a peculiar highlight of the festive banquet. You can supplement your snack with canned peas, corn, carrots or even sautéed onions.
Structure
To prepare the filler, prepare:
- 1 kg of chicken;
- a few cloves of garlic;
- bell pepper;
- a tablespoon of gelatin;
- 100 g of walnuts;
- salt and pepper to taste;
- 3 tablespoons of corn.
Cooking
Rinse and dry the carcass before further processing. Then separate the pulp from the bones and cut it into small pieces. Now the fillet should be fried in a small amount of vegetable oil and simmer over low heat for half an hour. Do not forget to add some water to the meat.
Transfer the gelatin to the bowl and add to it a spoonful of hot stock from the pan. Wait until the powder has completely dissolved. In a deep bowl, combine the cooked contents of the pan, detailed nuts, chopped garlic, slices of sweet pepper, gelatin and corn. At the end, add salt and pepper to the mixture and mix it well.
Cut the plastic bottle across and transfer the future jelly into it. Place the prepared workpiece in the refrigerator for 4-5 hours, and best of all - all night. Before serving, carefully remove the filler from the bottle with a knife and cut it into slices.
Jellied meat without a gram of gelatin
Such a dish turns out no less appetizing and tasty than with gelling agents. And for the jelly to freeze, it is best to use meat with the maximum content of natural "gelatin", for example, a rooster carcass. To get a good effect, you can also add pork or beef legs. Broth for making aspic from chicken without gelatin is cooked with vegetables and allspice.
For such a jelly, take:
- 0.5 kg of chicken;
- 1.5 kg of carcass of a rooster;
- carrot;
- large onions;
- 3 bay leaves;
- 10 g of allspice;
- 3 cloves of garlic;
- salt and ground pepper.
Cooking process
First of all, prepare the carcass by cleaning it of the remnants of feathers and rinsing. Then cut it into several parts, put in a pan and fill it with water. Put the broth on the stove, bring to a boil and remove the foam. Boil it for another 5 minutes and remove the pan from the heat. The water in which the carcass was prepared should be poured. Now it is necessary to fill it with clean liquid so that it covers the meat literally a couple of centimeters. Put the pan on the stove again, repeat the same manipulations and leave the carcass to cook for 3 hours at low power.
Add processed chicken, peeled vegetables, salt and seasonings to the broth. Leave it on for another hour and a half over low heat. After cooking, remove the meat and vegetables from the broth. The carcass should be carefully disassembled, eliminating the bones, cartilage and skins. And the broth itself must be filtered, using gauze. Then add grated garlic to it.
Tear the meat into fibers or chop in small pieces. Arrange it in bowls along with carrot figures and sprigs of greenery. Now it remains only to fill all the ingredients with broth. In addition, you can decorate your dish with canned corn or peas, as well as pieces of various vegetables and herbs. Leave the portioned chicken in the refrigerator until completely frozen.