Table of contents:
Jellied chicken with egg and carrots is a light dietary snack that can be prepared for a festive table or just for lunch. Chicken jellied meat is stored in the refrigerator for several days, so it can be made 1-2 days before the scheduled holiday. Chicken aspic freezes for about 8 hours, take this time into account if you are cooking for a certain date.
A small whole chicken, chicken legs, thighs and drumsticks are suitable for cooking chicken aspic, and it is better to leave the wings for barbecue.
Boil carrots for aspic along with chicken - it will give the broth a golden color.
- Cooking time: 10 hours
- Servings: 4-5
Ingredients for chicken aspic
- 800 g of chicken legs;
- 4 eggs;
- 20 g gelatin;
- 2 carrots;
- 1 chili pod;
- 1 bunch of parsley;
- 3 cloves of garlic;
- celery root, pepper, bay leaf, salt.
Method for preparing chicken aspic, or "diet jellied meat"
Cut the chicken legs, put in a deep saucepan, add the chilli pod and peeled garlic cloves, celery root, bay leaf, a little black pepper, salt, pour 1.5 liters of cold water.
Bring the broth to a boil, cook over low heat for 1 hour, 20 minutes until cooked, put the whole peeled carrots in a saucepan.
In the process of cooking, remove the scale with a slotted spoon, cool the finished chicken in the broth, then remove it from the pan.
We filter the chicken broth for aspic through a sieve, or through cheesecloth, so the broth turns out to be almost transparent.
Pour gelatin with cold water to swell for 10 minutes (if instant gelatin or plates are used). Soak regular gelatin for 25-30 minutes.
Then pour the gelatin with warm broth, heat it to 80 degrees Celsius, until the grains dissolve completely.
We clean chicken meat from bones, disassemble into fibers or cut into cubes. Scald a bunch of parsley with boiling water, chop the herbs finely, add to the meat. You can add a little fresh dill to the parsley, or a small bunch of cilantro if you like.
We also cut the chili pod from the broth finely, add to the meat. If you don't like spicy food, then skip this step of the recipe or replace chili with bell peppers.
Boil fresh eggs hard-boiled, cool, clean, chop finely and add to the rest of the ingredients, mix thoroughly, sprinkle with fine salt to taste, pepper with freshly ground pepper.
We spread the chicken with spices in a jellied dish, tighten a little. Cut the boiled carrots from the broth into curly slices or circles, lay them on top of the meat.
Next, pour warm broth with gelatin into the mold and leave the mold at room temperature to cool the contents a little.
Then we remove the aspic from the chicken in the refrigerator for 8-10 hours, this time is enough for complete solidification.
We serve the cooled “dietary jellied meat” with horseradish or mustard, bon appetit.
Jellied chicken can be prepared in portioned molds, if you put a figuratively cut slice of boiled carrot and a green leaf of parsley in each mold, it will turn out very cute and appetizing.
