In Soviet times, aspic was an indispensable snack on a festive table. Today, it is more likely to be attributed to the everyday dish. However, properly decorated, he will decorate himself and any celebration.
|chicken weighing one and a half to two kilograms –||1 PC.|
|Chicken Feet –||one kilogram|
|bulb –||1 PC.|
|garlic –||four cloves|
|allspice peas –||5-7 pieces.|
|ground black pepper –||0.5 tsp.|
|salt –||1.5 tbsp.|
|Bay leaf –||2 pcs.|
|Time for preparing: 240 minutes||Calories per 100 grams: 360 Kcal|
Chicken desirable to use the village, if one was not found, take the shop. Remove skin from it, cut it into pieces, add to the meat washed, dried and clawed chicken legs, onion (washed, but in the husk – for the color of broth), salt, laurel, peppercorns, cover with water (about 4 liters, it should slightly rise above the solid contents of the pan) and cook over low heat. Remove foam and fat during cooking.
Some people advise at first to cook the paws for two hours and only then put the chicken, but practice has shown that in 4 hours the paws, and moreover, the chicken, will not only reach the desired condition, but they will not dissolve in the pan.
This should not be allowed, so if you see that the meat is easily lagging behind the bones, remove it before and cool.
Fold in the separate bowl the chicken meat separated from the bones. If you wish, cut it into equal pieces, sprinkle with chopped garlic, ground pepper, mix, place in a suitable dish and cover with broth. Let it stand in the refrigerator for several hours..
The effect of chicken legs is that usually more “soft” chicken (compared to pork) jelly in this case will be very elastic.
Add to chicken pork legs
- Four pork legs;
- Chicken wings – 8 pcs .;
- One medium carrot;
- The head of the onion in the husk is one;
- Pepper, cloves, coriander – 5 pieces each;
- Garlic – 10 cloves;
- Salt, water.
Preparation time of jelly from pork legs and chicken – 7 hours.
Calorie – 450 Kcal per serving.
Rinse the legs thoroughly, scrape, chop into several parts, soak in water, move to a clean pan, add water, salt, boil, remove the foam and fat, reduce the heat and cook for 4 hours with minimal boiling. Put wings, cook for an hour and a half, throw carrots and onions, let it boil for another half hour.
Meat is easily removed from the bone – excellent. Remove it, remove all bones.
Peel the garlic, pass it through the garlic press, arrange it into plates into which to distribute the meat, and pour pre-filtered meat broth.
If desired, cooked carrots can be cut into pieces and put to the meat. Cool jelly and serve homemade – they were waiting.
Cooking chicken aspic in a slow cooker
- One chicken weighing one and a half to two kilograms;
- One carrot is average;
- One bulb is medium;
- Pepper Peas – 10 pieces;
- Garlic – 3-4 cloves;
- Standard Gelatin Package;
- Salt – tablespoon.
Cooking time – 3 hours.
Calorie content – 100 Kcal. on 100 gr.
So, how to cook chicken aspic in a slow cooker? Analyze all stages.
Wash the chicken, cut it into large pieces (4 – 6), put in a slow cooker. Peeled carrots and onions add whole to the meat. Pour two / two and a half liters of water, making sure that the maximum mark is not exceeded. Salt.
Turn on the multicooker on the mode of “Quenching” for 2 hours.
Get the meat out of the broth. Onions and carrots to remove, they are no longer needed.
Meat disassembled, cut, spread in molds.
Sprinkle with chopped garlic.
Prepare the gelatin according to the instructions on the bag, add the dissolved into the broth, mix and pour over the meat in molds. Cool and refrigerate for 4 hours.
Delicate homemade chicken jelly with gelatin
- Homemade chicken – 2 kg;
- Onion head;
- Garlic – 5-6 cloves;
- Celery root – 100 gr .;
- Allspice – 10 grains;
- 3 bay leaves;
- One and a half Art. spoons of salt;
- Gelatin bag.
Cooking time – 6 hours.
Calorie – 150 Kcal. on 100 gr.
Cut homemade chicken into 4-6 pieces.
Put the meat in a spacious saucepan, pour 3 liters of water, boil it, drain the water along with the coagulated proteins. Refill with water when boiling, reduce heat to low, close pan, cook contents for 4 hours.
After that, put onion and carrot, as well as celery, pepper, laurel and salt, without cutting. Leave on fire for another hour.
Take out the meat. Broth strain through cheesecloth.
Pour gelatin from the bag into 100 ml of hot water, stir, let it swell and dilute with a glass of broth. When dissolved – strain and pour into the broth, stirring.
Spread the meat into plates or silicone molds..
Skip peeled garlic through a press, sprinkle meat on it..
Pour the meat with ready-made broth in which gelatin is dissolved..
Chill cool, then refrigerate for 4 hours.
The form can be turned onto a dish..
You can cook jelly from any meat, but adding pork legs is necessary if you do not plan to use gelatin.
Pork with sandpaper will also help jelly freeze.
Pork legs must be cut lengthwise so that there are no small bones. Meat can be cooked in whole pieces..
The proportion of “legs: meat” should be no more than 1: 2, otherwise the jelly may not harden.
Meat must be soaked – a few hours.
Drain the first boiling water – excess fat will leave with it, the appearance of the future jelly will improve, the smell will be better.
Water is poured above the meat for two centimeters. There will be a lot of water – the jelly will not harden; there will be little – it will be necessary to add in the process of cooking, and this is unacceptable.
Boil jelly on a small fire will have 6 hours. This is pork. Beef – hours 8. The more time the bones in boiling water spend, the brighter the taste of the dish will turn out and it will be stronger.
Onions and carrots should be added closer to the end of cooking, otherwise their taste and aroma will not be preserved. It is better to salt at the end of cooking, otherwise it is easy to over-salt the broth, because the water boils away. But still, in fact, broth broth should be more salty than for other dishes: when frozen, it gets the desired salinity..
Out of the broth and cooled meat to hand over, removing all the bones. Do not use the grinder for grinding – it will worsen the look and taste of the dish..
If you plan to serve aspic on a festive table, take the time to decorate the dish. At the bottom of the form, in which you will lay out the meat, put leaflets of greenery, “flowers” from carrots, sliced boiled eggs. Put meat on this “still life”, top with broth.
For curing, put the jelly on the middle shelf of the refrigerator for 5-6 hours.
If something went wrong, and after a few hours jelly did not acquire the desired elasticity, you can use the fallback. Drain it in a saucepan, boil. At this time, dilute the gelatin, as recommended by the instructions on the package, watch out for the proportions. When ready, pour it into the jelly, do not boil, but only mix and pour into plates. Now it will definitely be elastic.
It is unmistakable to determine if the jelly freeze gelatin freezes, you can drip the broth onto your fingers: if they stick together, the jelly will succeed.
Jelly can be put on the table in the forms in which it froze, but the correct option is without form. To do this, you need to turn the form on a dish with fresh herbs, next to put boiled or pickled vegetables, lemon slices.
Ideal condiments to aspic – horseradish and mustard.
So, jelly on the table, the guests are delighted. It only seems that cope with the aspic only by an experienced hostess. In fact, nothing is impossible. The main thing – do not be afraid, follow the recommendations, and success is guaranteed.
Enjoy your meal! Cook with us!