Craving aspic but store-bought is a questionable pleasure? Then check out these 8 step-by-step chicken aspic recipes that you can easily make at home! No specific ingredients or complicated processes. Everything is quick and simple!
1. Chicken Aspic – Classic Recipe
Gelatin is often added to chicken aspic because chicken is not as fatty and rich. But the original recipe is without it, and we found just that!
You will need: 1 whole chicken, 1 onion, 1 carrot, 3.5 liters of water, bay leaf, peppercorns, 3 cloves of garlic, salt.
Preparation:
1. Cut the chicken into pieces and place in a pot.
2. Cover with water, bring to a boil, and skim off the foam – this affects the clarity of the aspic.
3. Add a whole peeled onion and carrot, if desired. Reduce the heat and cook for 5-6 hours, skimming the surface as needed.
4. An hour before the end, add spices and salt. Finally, remove the onion, transfer the meat to a plate, and strain the broth. Remove excess fat from the top.
5. Shred the chicken, place it in a mold, and spread crushed garlic over it. Pour the aspic broth over it and refrigerate overnight.
2. Chicken Aspic with Gelatin
The main thing is not to use too much gelatin, so as not to spoil the taste and texture.
You will need: 1 kg chicken, 1.8 liters water, 1 onion, 1 carrot, 20 g gelatin, 2 cloves garlic, peppercorns, salt, bay leaf.
Preparation:
1. Cover the chicken with water, bring to a boil, skim off the foam, and cook the broth for an hour.
2. Add the peeled vegetables, and after another 20 minutes, add the spices. Cook everything together for 15-20 minutes.
3. Shred the chicken, strain the broth, and skim off the top fat. When it cools slightly, add the gelatin dissolved according to instructions and mix.
4. Arrange the chicken in molds, add crushed garlic, pour in the broth with gelatin, and let it set.
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3. Chicken Aspic with Agar-Agar
Agar-agar is a good alternative to gelatin, which many consider healthier.
You will need: 1 kg chicken thighs, 2.5 liters water, 25 g agar-agar, 1 tbsp salt, spices.
Preparation:
1. Boil the chicken in water with spices for an hour, periodically skimming off the foam.
2. Strain the finished broth, set aside a glass, and dissolve the agar-agar in it. Let it sit for 15 minutes, combine with the main broth, and boil for another 5 minutes, stirring.
3. Shred the chicken, place it in a mold, and season to taste with your favorite spices.
4. Pour the broth over the meat and refrigerate the aspic for a couple of hours until set.
4. Chicken Aspic with Giblets
Gizzards, hearts, and other giblets are also excellent in aspic!
You will need: 1 kg chicken wings, hearts, and gizzards, 1 onion, 1 carrot, 1 parsley root, 1 bay leaf, 1 sheet leaf gelatin, 5 cloves garlic, 100 g peas, spices.
Preparation:
1. Wash the wings and trim the wingtips, and clean the giblets of fat.
2. Cover the chicken with 1.5 liters of water, bring to a boil, skim off the foam, and simmer for 40 minutes.
3. Add the peeled vegetables, parsley root, and spices, salt, and cook for another half an hour.
4. Mince the meat from the wings and giblets, return them to the strained broth, and cook for another 20 minutes.
5. Add garlic, peas, and mix well. Then add the gelatin, previously soaked in water. Arrange the aspic in molds and refrigerate.
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5. Chicken Fillet Aspic
The most diet-friendly recipe for those who find regular aspic too fatty.
You will need: 600 g chicken fillet, 25 g gelatin, 2 liters water, 1 onion, 1 carrot, peppercorns, bay leaf.
Preparation:
1. Wash the fillet and boil it with vegetables over low heat for an hour. Skim off the foam as needed, and after 20 minutes from the start, remove the carrot and onion and add spices.
2. Remove the meat and shred it, then strain the broth.
3. Dissolve gelatin in cold water, let it swell, and add it to the hot broth until completely dissolved.
4. Place the shredded chicken and carrot in a mold, pour in the broth, and refrigerate.
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6. Chicken and Turkey Aspic
This will make the aspic tastier and richer.
You will need: 1 chicken, 1 chicken fillet, 1 turkey drumstick, 2 bay leaves, 1 parsley root, 1 onion, salt, pepper.
Preparation:
1. First, soak the chicken and turkey well, then place them in a pot. Add the onion, parsley root, and spices, cover with water, bring to a boil, skim off the foam, and reduce the heat.
2. After an hour, remove the fillet from the broth, after another hour, remove the chicken, and continue to cook the turkey for another 1.5 hours.
3. Season the broth to taste with salt and pepper, then strain.
4. Shred all the meat, place it in molds, and pour the liquid over it. The aspic will set overnight.
7. Chicken Aspic with Bell Pepper and Leek
This combination of vegetables is rare, and quite unfairly so!
You will need: 400 g chicken thigh and drumstick fillet, 200 g bell pepper, 100 g carrots, 150 g leek, 250 g celery stalks, 35 g gelatin, chili pepper, spices.
Preparation:
1. Place the chicken, half of the celery, green leek leaves, and spices in a pot, cover with water, and simmer for 40 minutes. Turn off the heat and let the broth steep for another 20 minutes.
2. Strain the broth, set aside a portion, and dissolve the gelatin in it. While it's steeping, boil the remaining vegetables in the rest of the broth for just 3 minutes.
3. Combine the two parts of the broth, layer the vegetables and shredded chicken meat, and pour over the aspic. Refrigerate it.
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8. Chicken Aspic with Corn and Peas
Feel free to use any favorite vegetables and layer them beautifully.
You will need: 1 kg chicken, 2 carrots, 200 g canned corn, 100 g canned peas, 1 onion, spices, 20 g gelatin.
Preparation:
1. Cover the chicken with water, bring to a boil, skim off the foam, and reduce the heat. Simmer the broth for 1 hour.
2. Add spices, onion, and carrots and cook for another hour. After that, strain the broth, dice the carrots, and shred the meat. Add more spices to taste.
3. Dissolve gelatin in a glass of broth according to instructions and mix it with the main portion.
4. Layer the corn, chicken, carrots, and peas, then pour the broth over them. Refrigerate the aspic overnight.