Chicken aspic
10 servings
120 minutes
There are two main legends about the origin of aspic. The first one attributes the appearance of the dish to French chefs who came to Russia to "raise" the local cuisine, and the second one is connected with the nomadic peoples of the North - the rich broth was put outside in the cold, where it solidified and turned into jelly. The historical recipe has long been lost, so modern aspic tolerates liberties: it is prepared from pork, beef or, as in our case, chicken. The ratio of meat to broth in aspic can be determined according to your taste. If you want more jelly, you need to double or even triple the amount of broth and gelatin.
1
Place the chicken in a pot with cold water and bring to a boil.
- Chicken: 1 piece
2
Once the water starts boiling, reduce the heat and remove the foam.
3
Chop the carrot, celery, and onion coarsely.
- Carrot: 1 piece
- Celery stalk: 1 piece
- Onion: 1 head
4
Add vegetables, bay leaf, allspice, a couple of pinches of salt to the pot and simmer for 1.5 hours.
- Celery stalk: 1 piece
- Carrot: 1 piece
- Onion: 1 head
- Bay leaf: 1 piece
- Allspice peas: 6 pieces
- Salt: to taste
5
Remove the chicken from the broth, debone and skin it, and cut the large pieces of meat.
6
Strain the broth and measure 1 liter. The remaining broth can be frozen and used for other dishes. Taste the broth for salt and add salt if necessary.
- Salt: to taste
7
Soak the gelatin in cold water for 3-5 minutes, then add the softened sheets to the slightly cooled broth and mix well.
- Gelatin: 20 g
8
Place the chicken meat in a jelly mold, pour in the prepared broth, cover with a lid, and put it in the refrigerator until fully set.
9
Serve the ready aspic with horseradish and mustard.
- Horseradish: to taste
- Mustard: to taste