Chicken Chicken

Chicken Chicken

Kholodets is one of the favorite dishes of our compatriots. Under various names, similar foods are known in many other countries. Simply put, it is meat in jelly. The gelling effect is provided by collagen, which is useful for joints, so the jelly is not only tasty, but also good for health. Aspic from chicken is not as high-calorie as traditional, made from pork, and requires less time for cooking, but it looks no less appetizing, has a pleasant taste. You can cook such a snack for a family dinner and for the holiday table.

Cooking Features

Cooking chicken aspic is rather troublesome, but even an inexperienced hostess will cope with this task if she has patience and knows a few moments.

  • Collagen is found in the bones and cartilage of the bird. If you plan to cook the chicken breast dietetic jelly, you can not do without gelatin.
  • The desire to make chicken brawn without gelatin is feasible. There are three ways to do this: add pork leg to chicken, cook shins, wings and chicken backbone for a very long time, add chicken with a significant amount of chicken or turkey legs.
  • Chicken can be cooked in a saucepan or a slow cooker. Considering that this process takes a lot of time, it is advisable to use the help of a kitchen unit in this case.
  • When boiling chicken, onions, carrots, salt, and spices are added to the broth, so that both meat and jelly are tasty and fragrant.
  • Foam that protrudes on the surface during boiling should be removed. Cook the meat on low heat, not allowing the boiling of the broth. Ready broth filter. Only under these conditions, it will be transparent.
  • To make chicken aspic look appetizing, sprigs of greens, green peas or corn, pieces of bell pepper or cooked carrots, slices of hard boiled eggs are laid out on the bottom of the form in which you want to make a snack.
  • Jelly will be easier to remove from the form, if at the bottom of her lay a plastic wrap. When serving portions, jelly can be made in silicone cake tins, in which case the film can be dispensed with.
  • When frozen, a bright layer forms on the surface of the jelly. It is surfaced and frozen fat. It is desirable to remove it so that the dish has a more refined appearance and pleasant taste. Also, it will reduce the calorie intake.
  • The mold with the jelly is put in the fridge after it cools to room temperature or slightly warmer temperature. Ready to eat the dish will be no earlier than 5-6 hours, but it is better to leave it in the refrigerator overnight.

Mustard, horseradish or curry sauce can be served with chicken aspic.

Chicken jelly with gelatin


  • chicken - 1, 5 kg;
  • water - how much will leave;
  • carrots - 0, 3 kg;
  • onions - 100 g;
  • green onions - 50 g;
  • fresh herbs (dill, parsley) - to taste;
  • salt, pepper, bay leaf - to taste;
  • gelatin - 40 g.

Method of preparation:

  • Wash the chicken carcass, cut into pieces so that it boils faster, put the pieces in the pan, cover with water.
  • Over medium heat, bring to a boil. Turn down the heat. Boil, removing the foam until it stops performing on the surface.
  • Peel one carrot and onion. Put the whole vegetables in a saucepan with chicken. Continue cooking for 1-1,5 hours.
  • For 15-20 minutes until cooked, add several peas of black and allspice, 2-3 bay leaves, salt.
  • Remove the chicken pieces from the pan, strain the broth.
  • Boil the remaining carrots in a uniform, cool and peel. Cut into pea-sized cubes.
  • Chop green onions finely.
  • Place the gelatin in a separate container, fill it with clean cool water in the amount of 0, 3-0, 4 l, leave for 20 minutes.
  • Add the swollen gelatin to the warm broth, stir until it is completely dissolved. Broth will need about 1, 5 liters.
  • Clean the pieces of chicken skin. Separate the meat from the bones. Disassemble or cut.
  • At the bottom of the mold for jelly place a sprig of greenery. Next, arrange the cubes of carrots, pour green onions.
  • Spread chicken meat. Pour broth.
  • After an hour, place the jelly container in the refrigerator for at least 5 hours.
  • With a knife dipped in warm water, separate the aspic from the edges of the mold. Tip over the dish. If the jelly still does not slip on the dish, put a cloth dipped in warm water on top of the mold. When the jelly is on the dish, remove the form. Chill for 20-30 minutes, put in the fridge.

Serve jelly to the table should be on a dish, cut the snack into portions.

Aspic on this recipe can be prepared from chicken breasts alone or even chicken fillet. It is advisable to shorten their cooking time by 2 times.

Chicken jelly and chicken legs without gelatin


  • chicken - 1, 2 kg;
  • chicken legs - 0, 5 kg;
  • carrots - 0, 3 g;
  • onions - 100 g;
  • fresh greens - 50 g;
  • salt, spices, bay leaf - to taste;
  • water - how much will leave.

Method of preparation:

  • Wash the chicken carcass, cut into pieces, put in a saucepan.
  • Wash the chicken feet, let them dry. Cut the claws, remove the skin. This work is laborious, but it allows you to cook brawn from chicken without adding pork or gelatin.
  • Place the peeled chicken legs on the chicken pieces.
  • Fill with water so that its level is 2-3 cm above the chicken pieces.
  • Add one carrot and peeled onion, salt and spices.
  • Cook on low heat for 1, 5-2 hours. Do not forget when boiling broth to remove the foam.
  • Strain the broth by removing the chicken from it.
  • Peel the chicken, separate the fillets from the bones. It is desirable to remove the meat from the paws, but this work is very laborious. If you have pets, you can please their paws, without wasting time on the separation of small pieces of meat.
  • Boil carrots, peel, cut into circles.
  • At the bottom of the form, lay out twigs of greenery and carrot mugs.
  • Place the pieces of chicken on top.
  • Pour broth.
  • When the jelly becomes barely warm, put the form in the refrigerator with it. It will harden for 6-8 hours.

After that, it remains to put the jelly on the dish, cut into cubes and serve.

Jellied chicken according to this recipe can be cooked in a slow cooker using the “Quenching” or “Multipovar” program.

Chicken Chicken with Pork


  • chicken wings - 0, 8 kg;
  • chicken drumsticks - 0, 8 kg;
  • chicken soup set - 0.5 kg;
  • pork skin - from 1 foot;
  • greens, boiled carrots, green peas - for decoration;
  • salt, pepper, bay leaf - to taste;
  • water - how much will leave.

Method of preparation:

  • With pork leg, remove the skin, wash, cut into large pieces, put into the pan.
  • Add chicken drumsticks, wings and soup set.
  • Add salt. At this stage, you need to take it a little so as not to over-salt the broth, as part of the water boils away when cooking meat.
  • Over medium heat, bring to a boil. Cook, removing the foam.
  • Reduce the intensity of the flame, cook the chicken on a low fire for 1, 5-2 hours. Half an hour before cooking, add some spices.
  • Remove chicken legs and wings from the broth. Broth strain. Bone and pig skin eject.
  • Remove the skin from the chicken pieces, separate the meat from the bones, divide into small pieces.
  • At the bottom of the molds, put a cup of carrots on it, spread the ready green peas around, and put a branch of greens at the side of the molds.
  • Spread chicken meat over molds, cover with broth.
  • After a while, put the molds in the fridge, let them stand for 5-6 hours.
  • Carefully remove the jelly from the molds, arrange in plates and serve to the table.

Snacks prepared according to this recipe are served in portions. You can decorate it not as indicated in the recipe, but according to your taste.

Aspic from chicken is a healthy and not too high-calorie dish. Its attractive appearance and pleasant taste make it possible to prepare this snack not only on weekdays, but also for the holiday table.

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