How to cook the perfect chicken aspic: it turns out transparent and without fat

Chicken aspic is not as fatty and high in calories as pork aspic. To make the cold appetizer transparent, you need to properly prepare the meat and cook the broth. Be sure to add gelatin to prevent the aspic from melting during serving.

The recipe for aspic with chicken and gelatin was published in one of the culinary blogs (grenache_rose) on Instagram.

Ingredients:

• chicken thighs - 4 pcs\quartered - 3 pcs
• spices - bay leaves, peppercorns
• carrot
• onion
• garlic - 1 head

• celery (optional)
• gelatin - 25 g per 1 liter of broth

Method of preparation:

1. Wash the chicken thighs and soak them in cold water for 3-5 hours or overnight.

2. After that, put the chicken thighs, onions with husks, celery, whole carrots, and a head of garlic in a saucepan. Cover with water and put on fire. Bring to a boil and cook over low heat for 1 hour (periodically skim the foam and fat from the surface).

3. Remove the vegetables from the finished broth (carrots can be left for decoration), add salt, bay leaves and pepper. Cook over low heat for another 20 minutes.

4. Then remove the thighs from the broth and separate the meat. Strain the broth itself.

5. Gelatin pour cold boiled water. Leave for a few minutes.

6. Add the gelatin to the broth and slightly heat it.

7. Put the meat in trays, you can add carrots, peas and greens.

8. Pour the broth through a sieve into the trays. Leave the aspic to cool at room temperature, then refrigerate for 2-4 hours.