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Today, I am going to share with you a delicious chicken recipe which is perfect as an appetizer, appropriate to use as a main dish for your dinner meal (so tasty together with mashed potato – yummy) or just simply as a separate lunch option.

Classic Ukrainian Aspic Recipe – Kholodets – requires a lot of time to make. First, you need to boil broth for the jelly for a long period and then wait 24-hours for it to set in the fridge. However, in my recipe I will use gelatin to save up a lot of time. You can use any type of meat for aspic jelly but bear in mind that they do taste differently. Remember, a key to a clear jelly is to have the broth gently simmering at a low heat! And to make the flavor more vivid use not only meat but also the bones.

You can use different types of bowls to serve it: have it in a large one and then cut in pieces or have it made in several serving bowls for the number of people you are having for dinner. It is a good option for a meal at your festive table.

Easy Ukrainian Aspic Ingredients:

Chicken jelly ingredients

  • 1 chicken drumstick;
  • 1 chicken fillet;
  • 1.2 l water;
  • 30 g gelatin;
  • 1 onion;
  • 1 carrot;
  • 1-2 garlic cloves;
  • 1 bay leaf;
  • 6 whole black peppercorns;
  • 10 g fresh herbs (parsley);
  • 0.5 tsp salt.

How to make meat jelly from chicken at home:

  • Let’s cook chicken broth from a chicken fillet and part of a leg. Place chicken parts in a pot, cover with cold water and let it boil on the stove on the high heat. Make sure to remove all the foam that accumulates on the surface. Add whole vegetables, bay leaf with black pepper and let water reboil. Lower the heat to minimum, the best stock is made by slightly simmering.

Step_1 How to cook chicken aspic at home

  • Cook the broth for 40 minutes on the low heat. Just a reminder: the simmering should be gentle for jelly to be transparent.

Step_2 How to cook chicken aspic at home

  • When the stock is ready, get rid of the onion, bay leaf, black pepper. Take out carrot, boiled fillet and drumstick. Add pressed garlic to the stock and let it sit for several minutes to release all the aroma.

Step_3 How to cook chicken aspic at home

  • While the stock is still warm, add gelatin. Thoroughly stir the broth, keep stirring until gelatin dissolves entirely. Set it aside.

Step_4 How to cook chicken aspic at home

  • Meanwhile, cut chicken breast into small cubes and carrot into slices.

Step_5 How to cook chicken aspic at home

  • Prepare several small deep bowls; place slices of carrot on the bottom.

Step_6 How to cook chicken aspic at home

  • Next, cubes of chicken meat.

Step_7 How to cook chicken aspic at home

  • Now is the time to pour stock into the bowls and add the last ingredient fresh parsley (you can have whole leaves or have them chopped).

Step_8 How to cook chicken aspic at home

  • Refrigerate bowls with chicken aspic for 24 hours before serving to get it to the consistency of the jelly (cover bowls with lids or plastic wrap to prevent jelly from absorbing favors from the fridge). Take a flat plate, place chicken aspic upside down, and then remove the deep bowl (it should remove easily). Enjoy your meal!

Ukrainian meat jelly recipe

I really hope that you will try to make this meal. Simply follow the recipe of this Chicken Jello with Vegetables and you will have a delicious meal. You have many options in which you can adjust the recipe to your taste. I have even seen people add canned sweet peas and corn to the jelly. And believe me that kholodets variation was out very delicious.

Chicken Aspic Recipe – Ukrainian Kholodets

Here is a delicious chicken recipe which is perfect as an appetizer, appropriate to use as a main dish for your dinner meal or just simply as a separate lunch option.
Prep Time10 mins
Cook Time1 hr 15 mins
Jellying Time1 d
Course: Appetizer, Chicken recipes, Main Dish
Cuisine: International
Keyword: chicken aspic recipe, kholodets, meat jelly
Servings: 2 servings
Calories: 61kcal

Ingredients

  • 1 chicken drumstick
  • 1 chicken fillet
  • 1.2 l water
  • 30 g gelatin
  • 1 onion
  • 1 carrot
  • 1-2 garlic cloves
  • 1 bay leaf
  • 6 whole black peppercorns
  • 10 g fresh herbs (parsley)
  • 0.5 tsp. salt

Instructions

  • Let’s cook chicken broth from a chicken fillet and part of a leg. Place chicken parts in a pot, cover with cold water and let it boil on the stove on the high heat. Make sure to remove all the foam that accumulates on the surface. Add whole vegetables, bay leaf with black pepper and let water reboil. Lower the heat to minimum, the best stock is made by slightly simmering.
  • Cook the broth for 40 minutes on the low heat. Just a reminder: the simmering should be gentle for jelly to be transparent.
  • When the stock is ready, get rid of the onion, bay leaf, black pepper. Take out carrot, boiled fillet and drumstick. Add pressed garlic to the stock and let it sit for several minutes to release all the aroma.
  • While the stock is still warm, add gelatin. Thoroughly stir the broth, keep stirring until gelatin dissolves entirely. Set it aside.
  • Meanwhile, cut chicken breast into small cubes and carrot into slices.
  • Prepare several small deep bowls; place slices of carrot on the bottom.
  • Next, cubes of chicken meat.
  • Now is the time to pour stock into the bowls and add the last ingredient fresh parsley (you can have whole leaves or have them chopped).
  • Refrigerate bowls with chicken aspic for 24 hours before serving to get it to the consistency of the jelly (cover bowls with lids or plastic wrap to prevent jelly from absorbing favors from the fridge). Take a flat plate, place chicken aspic upside down, and then remove the deep bowl (it should remove easily).

Notes

*calories per 100 g

If you have any questions, leave them in the comment section below. Please, do not forget to share the recipe with your friends if you liked it!

Share and enjoy!

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