The menu of the festive table often includes aspic from chicken, sturgeon, and tongue. This dish is beloved by many, and it is also convenient because it is prepared in advance, since it must be left to stand and solidify. Another plus of aspic is that it is prepared on gelatin, which removes fats from the body, thereby reducing the negative effects of an abundant festive feast.
Jellied chicken can be called a diet dish, it has a low fat content, and gelatin is useful for people suffering from joint diseases.
Each housewife has her own secrets of cooking chicken aspic, but the basis of any recipe is broth, boiled meat and gelatin.
We prepare the gelatin solution for the aspic in accordance with the instructions on the packaging, but, as experienced chefs advise, it needs to be taken a little more so that the aspic is stronger:
So, on the eve of the feast, before preparing the aspic from chicken, we cook saturated chicken stock. To do this, pour 500 grams of chicken or chicken legs or thighs with one liter of boiling, salted water with onions and carrots (one each), spices (bay leaf, black pepper - 5-7 peas). We put the meat in cold water, after boiling, cook for no more than an hour on low heat. With a strong boil, the broth may turn cloudy.
Then we take out the meat and filter the broth. The meat is cooled, peeled, pitted, cartilage, cut into small pieces and put in an enameled container for the refrigerator. The dishes may be different, most importantly, the bottom should be straight and even. We put boiled carrots, sliced in circles or asterisks on meat, you can add parsley branches.
We put the pan with the broth on low heat and pour a gelatin solution into it with a thin stream. Stir this mixture until the first signs of boiling and turn it off: boiled gelatin loses its gelling properties by half.
Pour cooked meat with broth with gelatin so that it is evenly distributed in the lettuce. Cover with a napkin and put in a cool place. After two hours, the jellied can be refrigerated for 5-7 hours. Before serving, gently turn the aspic from the chicken onto a beautiful flat plate.
This is the simplest cooking recipe, but it can be complicated by making the dish more elegant and beautiful, such as puff pastry from chicken.
Cook the broth and meat in the same way as in the previous recipe, but scroll the meat in a meat grinder. We mix this forcemeat with mayonnaise, pour half the mixture of broth and gelatin. When the jelly hardens, we put on top beautifully sliced pieces of pickled cucumbers (3 pieces) or slices of half a lemon and pour the second half of the gelatin solution. Such a two-layer chicken jelly is best done in portioned tins.
Tongue (beef, veal, pork) boiled or aspic has always been considered a delicious dish. A variant of the recipe for how to cook aspic from the language proposed here can be called classic. The language has a very peculiar taste and texture, therefore it does not require any additions.
For aspic we need one beef tongue, onions and carrots - two each, dried or fresh roots - parsley, celery, peas, spices, gelatin - at the rate of 15 grams per half liter of water.
Tongue, carrots, onions, roots, pour hot water and cook for at least two hours. Half an hour before cooking, add spices, bay leaf and salt.
We clean the boiled tongue from the skin and cut it into small thin slices. Filter the broth. Pour the gelatin prepared in accordance with the instructions into the broth and heat until the first signs of boiling.
Jellied tongue, as a rule, is served in portioned small forms. In each we put slices of tongue and carrots, fill with broth and put in the refrigerator. This seasoning is served with seasonings - horseradish, mustard, adjika.