Homemade jellied meat with chicken
10 servings
480 minutes
Homemade chicken aspic is a classic Russian dish with roots in ancient times when housewives sought ways to preserve meat longer. Thanks to the rich broth from pig's feet and chicken, the aspic acquires a dense, rich texture. Bay leaves, black pepper, and garlic add piquant notes while fresh herbs provide lightness. It is perfect for festive gatherings, especially in winter when one craves something hearty and warming. Aspic is traditionally served with mustard or horseradish to enhance its meaty flavor. This dish is not only tasty but also healthy—the gelatin in the broth strengthens joints and skin. A true gastronomic classic that conveys the coziness and warmth of home cooking.
1
We boil in a large 10-liter pot. Pour water over the hooves, put on the fire, heat it up and turn it off. Leave it like this for 2-3 hours.
- Pork leg (trotter): 2 pieces
2
Then drain the water, wash the hooves with running water, and scrape them with a knife.
- Pork leg (trotter): 2 pieces
3
Again, we are soaking the hooves in water. We boil the hooves for 5 hours.
- Pork leg (trotter): 2 pieces
4
An hour before readiness, add unpeeled carrots and onions to the pot. Add whole chicken thighs. Salt.
- Carrot: 1 piece
- Onion: 2 pieces
- Chicken leg quarters: 3 pieces
- Salt: to taste
5
Add bay leaf and peppercorns half an hour before readiness.
- Bay leaf: to taste
- Black peppercorns: 10 pieces
6
Boil the broth, then strain it. Discard the onion and carrot.
- Carrot: 1 piece
- Onion: 2 pieces
7
Boil the broth again.
8
Separate the meat from the bones. Cut into small strips.
- Chicken leg quarters: 3 pieces
9
We also chop the skin and cartilage finely. Adding half to the finished dish is enough for it to thicken well. If you add all of it, the jelly will be very thick.
- Pork leg (trotter): 2 pieces
10
We chop dill, parsley, and garlic finely.
- Dill: 1 bunch
- Parsley: 1 bunch
- Garlic: 1 head
11
In pre-prepared bowls, place greens with garlic and meat at the bottom. Pour in the broth.
- Dill: 1 bunch
- Parsley: 1 bunch
- Garlic: 1 head
12
First, let it cool at room temperature, then once it cools down, you can put it in the fridge or on a cold balcony.
