Chicken Aspic Recipe – Ukrainian Kholodets
A staple in Ukrainian and Eastern European cuisine, Kholodets is a delicious and elegant appetizer perfect for festive gatherings or family meals. Chicken Aspic, or Ukrainian Kholodets, is a traditional dish made by slowly simmering chicken with aromatic vegetables and spices until a rich, flavorful broth is formed. Once cooled, the broth sets into a delicate jelly with the help of added gelatin, encasing tender pieces of chicken. This savory, gelatinous dish is often served chilled with a side of horseradish or mustard for a tangy kick.
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 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 a minimum, the best stock is made by slightly simmering.
- Cook the broth for 40 minutes on low heat - just a reminder: the simmering should be gentle for the jelly to be transparent.
- When the stock is ready, get rid of the onion, bay leaf, and black pepper. Take out the 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, and keep stirring until the 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 the 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