Aspic from chicken with egg and carrots is a light diet snack that can be prepared for a festive table or just for lunch. Chicken chowder is kept in the refrigerator for several days, so it can be done 1-2 days before the intended holiday. Chicken frost stiffens about 8 hours, consider this time if you are preparing for a certain date.
A small chicken, chicken legs, thighs, and legs are suitable for making flooded chicken, and the wings should be left for the barbecue.
Boil carrots for aspic with chicken - it will give the broth a golden color.
- Cooking time: 10 hours
- Servings: 4-5
Ingredients for jellied chicken
- 800 g chicken legs;
- 4 eggs;
- 20 g of gelatin;
- 2 carrots;
- 1 chili pod;
- 1 bunch of parsley;
- 3 cloves of garlic;
- celery root, pepper, bay leaf, salt.
The method of cooking jellied chicken, or “diet jelly”
Cut chicken legs, put in a deep pan, add chili peppers 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, boil on a low heat for 1 hour, 20 minutes before being ready, put the cleaned carrot into the pan.
In the process of cooking, remove the scum with a slotted spoon, cool the cooked chicken in broth, then remove from the pan.
Chicken broth for jellied we filter through a sieve, or through cheesecloth, so the broth is almost transparent.
Gelatin pour cold water to swell for 10 minutes (if using instant gelatin or plates). Regular gelatin is soaked for 25-30 minutes.
Then pour gelatin with warm broth, heat to 80 degrees Celsius until the grains dissolve completely.
We clean the chicken meat from the bones, disassemble it into fibers or cut it into cubes. A bunch of parsley scalded with boiling water, chop the greens finely, add to the meat. For parsley, you can add a little fresh dill or a small bunch of cilantro, if you like it.
Chilli pod from broth also cut finely, add to meat. If you do not like spicy foods, then skip this step or replace chili with sweet pepper. 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 seasonings in the mold for the filler, slightly compacted. Boiled carrots from broth cut into curly slices or circles, spread over the meat.
Next, pour the warm broth with gelatin into the mold and leave the mold at room temperature so that the contents cool slightly.
Then we remove the aspic from the chicken into the refrigerator for 8-10 hours, this time is sufficient for complete solidification.
Cold “dietetic aspic” is served on the table with horseradish or mustard, bon appetit.
The jellied chicken can be cooked in portioned cups, if you put a figuratively sliced boiled carrot and a green leaf of parsley into each mold, it will turn out very nice and appetizing.