Do you want jellied meat, but buying a store-bought one is a dubious pleasure? Then catch 8 step-by-step chicken jellied recipes that you can easily make at home! No specific ingredients or complicated processes. Everything is quick and easy!
1. Chicken aspic - a classic recipe
Gelatin is often added to chicken jellied meat, because the chicken is not so fatty and rich. But the original recipe without it, and we found just one!
You will need: 1 whole chicken, 1 onion, 1 carrot, 3.5 liters of water, bay leaf, peppercorns, 3 cloves of garlic, salt.
Preparation:
1. Cut the chicken into pieces and place in a saucepan.
2. Pour in water, bring to a boil and remove the foam - the transparency of the jellied meat depends on it.
3. Add whole peeled onions and carrots as desired. Reduce the temperature and cook for 5-6 hours, removing the film from the surface as needed.
4. Add spices and salt one hour before the end. Finally, take out the onion, put the meat on a plate and strain the broth. Remove excess fat from the top.
5. Disassemble the chicken into fibers, put in a mold and spread the crushed garlic over it. Pour the jellied meat with broth and send it to the cold overnight.
2. Chicken aspic with gelatin
The main thing is not to use too much gelatin so as not to spoil the taste and texture.
You will need: 1 kg of chicken, 1.8 l of water, 1 onion, 1 carrot, 20 g of gelatin, 2 cloves of garlic, peppercorns, salt, bay leaf.
Preparation:
1. Pour the chicken with water, bring to a boil, remove the foam and boil the broth for an hour.
2. Add peeled vegetables, and after another 20 minutes add spices. Boil it all together for 15-20 minutes.
3. Disassemble the chicken into fibers, strain the broth and remove the top fat. When it cools down a little, add the gelatin diluted according to the instructions and mix.
4. Divide the chicken into molds, add the crushed garlic, pour the broth with gelatin and leave to set.
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3. Chicken jelly with agar-agar
Agar agar is a good alternative to gelatin that many find to be healthier.
You will need: 1 kg of chicken thighs, 2.5 l of water, 25 g of agar-agar, 1 tbsp of salt, spices.
Preparation:
1. Boil the chicken in water with spices for an hour, periodically skimming off the foam.
2. Process the finished broth, separate the beaker and dissolve the agar-agar in it. Leave to stand for 15 minutes, combine with the bulk, boil for another 5 minutes, stirring occasionally.
3. Disassemble the chicken into fibers, put it in a mold and taste with your favorite spices.
4. Pour the broth over the meat and send the jellied meat to the refrigerator for a couple of hours until it solidifies.
4. Chicken aspic with giblets
Stomachs, hearts and other giblets are also very good in aspic!
You will need: 1 kg of chicken wings, hearts and stomachs, 1 onion, 1 carrot, 1 parsley root, 1 bay leaf, 1 sheet of gelatin, 5 cloves of garlic, 100 g of peas, spices.
Preparation:
1. Wash the wings and cut off the extreme phalanges, and clean the giblets from fat.
2. Pour 1.5 liters of water over the chicken, bring to a boil, remove the foam and cook over low heat for 40 minutes.
3. Add peeled vegetables, parsley root and spices, salt and boil for another half hour.
4. Grind the meat from the wings and giblets, put it back in the strained broth and boil for another 20 minutes.
5. Add garlic, peas and mix well. Then add the gelatin previously soaked in water. Divide the aspic into molds and leave in the refrigerator.
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5. Chicken fillet aspic
The most dietary recipe for those to whom ordinary jellied meat seems fat.
You will need: 600 g chicken fillet, 25 g gelatin, 2 l water, 1 onion, 1 carrot, peppercorns, bay leaf.
Preparation:
1. Wash the fillet and boil it with vegetables over low heat for an hour. Skim off the foam as needed, and after 20 minutes, remove the carrots and onions and add the spices.
2. Take out the meat and disassemble it into fibers, and strain the broth.
3.Dissolve the gelatin in cold water, let it swell and add to the hot broth so that it completely dissolves.
4. Put chopped chicken and carrots in a mold, pour broth and refrigerate.
6. Chicken and turkey aspic
So the jellied meat will be tastier and more rich.
You will need: 1 chicken, 1 chicken fillet, 1 turkey shank, 2 bay leaves, 1 parsley root, 1 onion, salt, pepper.
Preparation:
1. Soak the chicken and turkey well first, and then put in a saucepan. Add onion, parsley root and spices, add water, bring to a boil, remove foam and reduce heat.
2. After an hour, remove the fillet from the broth, after another hour - the chicken, and continue to cook the turkey for another 1.5 hours.
3. Taste the broth with salt and pepper, then strain.
4. Disassemble all the meat into fibers, put it in molds and pour liquid on top. The jellied meat will freeze for about night.
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7. Chicken aspic with bell pepper and leek
This combination of vegetables is rare, and completely in vain!
You will need: 400 g of chicken thighs and drumsticks fillet, 200 g of sweet pepper, 100 g of carrots, 150 g of leeks, 250 g of celery stalks, 35 g of gelatin, chili pepper, spices.
Preparation:
1. Put the chicken, half of the celery, green leeks and spices in a saucepan, cover with water and boil over low heat for 40 minutes. Turn off the heat and let the broth sit for another 20 minutes.
2. Strain the broth, separate part and dilute the gelatin in it. While it is infused, boil the remaining vegetables in the remaining broth for literally 3 minutes.
3. Combine the two parts of the broth, lay out the vegetables and chopped chicken in layers and pour in the jellied meat. Put it in the refrigerator.
8. Chicken aspic with corn and peas
Feel free to take any favorite vegetables and lay them out in beautiful layers.
You will need: 1 kg of chicken, 2 carrots, 200 g of canned corn, 100 g of canned peas, 1 onion, spices, 20 g of gelatin.
Preparation:
1. Pour chicken with water, bring to a boil, remove foam and reduce heat. Boil the broth over low heat for 1 hour.
2. Add spices, onions and carrots and boil for another hour. After that, strain the broth, cut the carrots into cubes and take the meat into fibers. Add more spices to taste.
3. In a glass of broth, dilute the gelatin according to the instructions and mix it with the main part.
4. Arrange the corn, chicken, carrots and peas in layers and top with the broth. Put the jellied meat in the refrigerator overnight.