Source: San_ta, AdobeStockMaking real aspic without gelatin is much easier than it seems. Chicken feet provide a rich and flavorful broth that sets easily on its own. And the finished aspic is lighter than classic meat aspic. This dish is convenient to prepare in advance and keep in the refrigerator for several days. Choose the perfect recipe from our selection!
1. Classic Chicken Feet Aspic
Source: AdobeStockQuite budget-friendly and very rich.
You will need: 700 g chicken feet, 1 onion, 1 carrot, salt, bay leaf, any spices to taste.
Preparation: Remove skin and claws from the feet, rinse thoroughly, and place the feet in a pot. Cover with water, bring to a boil, cook for 5 minutes, and drain this broth. Rinse the feet again and return them to the pot.
Add coarsely chopped onion and carrot, salt, bay leaf, and any spices. Pour in about 1.5 liters of hot water and bring to a boil again. Simmer the broth for 1-1.5 hours over low heat and strain. Arrange any aspic fillings in containers, pour in the broth, and refrigerate until set.
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2. Chicken Feet and Thigh Aspic
Source: AdobeStockIf you want to add more meat – choose this recipe.
You will need: 1 kg chicken feet, 600 g chicken thighs, 1 onion, 1 carrot, 4 cloves garlic, salt, bay leaf, black peppercorns.
Preparation: Trim the claws and pour boiling water over the feet for 3 minutes. Coarsely chop the onion and carrot, then place all ingredients in a large pot and pour in 3 liters of water. Bring the broth to a boil and simmer for another 4 hours over low heat.
Separate the meat from the bones and, if desired, mix it with pressed garlic. Arrange the meat and any additions in containers, pour in the strained broth, let cool, and refrigerate until set.
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3. Chicken Feet and Beef Shank Aspic
Source: AdobeStockBeef shanks are a classic for aspic.
You will need: 800 g chicken feet, 500 g beef shanks, 1 carrot, 1 onion, salt, spices.
Preparation: Trim the claws from the feet, rinse the feet and shanks, cover with 2 liters of water, and bring to a boil. Skim off the foam, add whole peeled vegetables, salt, and spices to taste.
Simmer the broth for 4-5 hours over low heat. Then separate the meat from the bones, arrange in molds, add vegetables or herbs, and pour in the strained broth. Refrigerate the aspic until set.
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4. Chicken Feet and Whole Chicken Aspic
Source: AdobeStockSets perfectly without gelatin or any other additives.
You will need: 1 kg chicken feet, 1 chicken, 1 carrot, 1 onion, salt, bay leaf, black peppercorns, garlic.
Preparation: Clean and blanch the chicken feet, cut the chicken into pieces, and place everything in a pot. Pour in 3 liters of water, bring to a boil, and simmer for 3 hours over low heat, skimming off the foam.
Then add whole vegetables, garlic, salt, and spices, and cook for another 1 hour. Strain the broth. Separate the meat from the bones, arrange in molds, and add something to taste – vegetables, herbs, or boiled eggs. Pour in the broth and refrigerate until set.
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5. Chicken Feet and Fillet Aspic
Source: AdobeStockThe most diet-friendly aspic recipe possible!
You will need: 800 g chicken feet, 2 chicken fillets, 1 carrot, 1 onion, salt, bay leaf, black peppercorns, garlic.
Preparation: Clean and blanch the chicken feet for 5 minutes. Then remove the skin, trim the claws, and place the feet in a pot. Add the chicken fillet, coarsely chopped vegetables, and all spices, pour in 1.5 liters of water, bring to a boil, and cook for 1 hour over medium heat.
Then remove the fillet and carrot, and continue to simmer the feet for another 2-4 hours over minimal heat. Arrange the fillet and carrot pieces in molds, add garlic, and pour in the strained broth. Refrigerate the aspic until set.