Chicken Aspic
A very tasty, tender and aromatic aspic. To ensure the dish sets, be sure to add wings and chicken legs. It is worth noting that this version is much more tender than the classic one (made from beef and pork), so serve it immediately after removing it from the refrigerator.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- chicken legs 1 kg
- chicken breasts 1 kg
- chicken quarters 400 g
- chicken wings 500 g
- carrot 300 g
- onion 300 g
- garlic clove 3 clove
- bay leaf 3
- allspice berries 5
- salt
Instructions
Step 1 of 12
Cover the chicken legs with 3 l water. Cover with a lid. Simmer over low heat for 2 hours, occasionally skimming off the foam. Do not add more water.
Step 2 of 12
Add the breasts, quarters and wings. Continue to simmer over low heat for 2 hours, skimming off the foam and without adding water.
Step 3 of 12
Cut the onion into large pieces.
Step 4 of 12
Cut the carrot into large pieces.
Step 5 of 12
Add the pepper, carrot and onion to the meat. Add salt. Cook for 1 hour.
Step 6 of 12
Add the bay leaves. Cook for 15 minutes.
Step 7 of 12
Finely chop the garlic.
Step 8 of 12
Remove the wings, quarters and breasts from the broth. Let them cool. Separate the meat from the bones and chop finely.
Step 9 of 12
Strain the resulting broth.
Step 10 of 12
Place the meat in a baking pan (the author used a pan size of 20×25 cm).
Step 11 of 12
Distribute the garlic over the meat.
Step 12 of 12
Pour in the broth so that it completely covers the meat. Place in the refrigerator for 10–12 hours.