Chicken aspic

10 servings

300 minutes

Chicken aspic is a traditional dish of Russian cuisine, loved for its tenderness and rich flavor. Its roots go back centuries when peasant women found ways to use all parts of the bird, turning them into a fragrant delicacy that melts in the mouth. Slow cooking of chicken with feet and wings reveals the depth of the broth, giving it a natural jelly-like structure. The aspic sets into a transparent mass containing fibrous, juicy meat and pieces of sweet carrot. It is served with spicy mustard and horseradish, creating a harmony of flavors – tenderness, saltiness, and spiciness. This dish not only decorates the festive table but also warms the soul, remaining a symbol of home comfort and traditions.

Energy value per serving

• Calories: 619.7
• Proteins: 54.7g
• Fats: 42.2g
• Carbohydrates: 4.5g

Ingredients

• Chicken: 1.5 kg
• Chicken feet: 1 kg
• Chicken wings: 4 pc
• Chicken thighs: 3 pc
• Onion: 2 head
• Carrot: 2 pc
• Mix of peppers: 1 tbsp
• Salt: to taste
• Water: 3.5 l

Cooking steps

1. Prepare all the products.

2. Thoroughly wash the chicken feet, remove the claws.

   Required ingredients:

   • Chicken feet: 1 kg

3. Remove the third phalanx from the wings, remove as much fat as possible from the shins.

   Required ingredients:

   • Chicken wings: 4 pieces
   • Chicken thighs: 3 pieces

4. Chop the chicken, remove the fat, and rinse it thoroughly inside.

   Required ingredients:

   • Chicken: 1.5 kg

5. Put everything in a pot, cover with cold water to submerge the chicken meat by two fingers.

   Required ingredients:

   • Water: 3.5 l

6. Put on the fire, bring to a boil, skim off the foam, boil for 2 minutes, drain the water, rinse the meat, wash the pot from the remaining coagulated protein.

7. Pour 3.5 liters of clean water, put it on the fire, bring to a boil, reduce the heat, do not cover, simmer on low heat for 1 hour, add onion, peppercorns, carrot, add a little salt, periodically remove fat from the surface, cook for 2.5 hours.

   Required ingredients:

   • Onion: 2 heads
   • Carrot: 2 pieces
   • Mix of peppers: 1 tablespoon
   • Salt:  to taste

8. Remove the chicken, discard the legs, and keep the carrot for decoration.

   Required ingredients:

   • Carrot: 2 pieces

9. Shred the meat into fibers.

10. If necessary, salt the broth and strain it several times. If the broth is fatty, place a paper towel folded in half on top of the cheesecloth; the fat will settle on it.

11. Arrange the shredded meat into molds.

12. Pour with broth, decorate if desired. Leave to set in the refrigerator overnight.

13. Serve with mustard and horseradish.