Chicken aspic in tomato juice without salt

2 servings

200 minutes

Chicken jelly in tomato juice without salt is an interesting and original dish of Russian cuisine, combining the tenderness of chicken meat with the slight acidity of tomato juice. Historically, jelly was a peasant dish made from accessible ingredients, but its variations have become popular among gourmets over time. This recipe lacks salt, but the combination of wine vinegar and tomato juice adds spiciness and depth to the flavor. Gelatin creates a firm texture, and cooling in the refrigerator allows the rich aroma to fully develop. It is an ideal choice for those looking for a healthy and light dish that can be served as a cold appetizer or as a standalone treat on a festive table.

Energy value per serving

• Calories: 154.9
• Proteins: 23.6g
• Fats: 1.9g
• Carbohydrates: 12.2g

Ingredients

• Chicken breast: 140 g
• Wine vinegar: 80 ml
• Tomato juice: 500 ml
• Gelatin: 10 g

Cooking steps

1. You can either boil the chicken for 10 minutes and cut it into very small pieces, or you can cut it right away without boiling and put the meat into both molds.

   Required ingredients:

   • Chicken breast: 140 g

2. Heat the tomato juice (do not boil), add wine vinegar and gelatin, and stir until the gelatin is completely dissolved.

   Required ingredients:

   • Tomato juice: 500 ml
   • Wine vinegar: 80 ml
   • Gelatin: 10 g

3. Pour hot solution over chicken pieces in molds. Wait until it cools down, then put it in the refrigerator.

   Required ingredients:

   • Chicken breast: 140 g

4. In about 3 hours, the jelly will set, and it will be ready to taste.