10 chicken jellied recipes

Updated: Giggs

02/28/2018 Cooking time: 3 hours 0 minutes

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Tender and soft chicken meat is perfect for aspic. Imagine a clear, bright chicken aspic topped with mustard. Amazing snack! Let's cook.

Delicious chicken fillet aspic

Transparent and not too fatty chicken fillet aspic is the ideal way to pamper your loved ones with something delicious.

To prepare the dish you will need:

chicken breast – 0.3 kg;
carrots (medium) – 2 pcs.;
water – 1 l;
gelatin – 1 tbsp. l.;
parsley – 1 (small) bunch;
garlic – 2 cloves;
onion – 1 pc.;
table salt – 1 tsp;
ground black pepper – 1/3 tsp.

How to cook:

Boil the chicken fillet over low heat. Add salt and pepper.
Peel the vegetables and wash the herbs.
We cut the onions and garlic into slices, and the carrots into half rings.
Add vegetables to broth.
We dilute gelatin with boiled water according to the instructions.
Cut the finished fillet into neat cubes.
Place the meat on prepared plates.
Decorate with parsley leaves and carrot pieces. Pour in the broth, strained through several layers of gauze and mixed with gelatin.
Let it harden in the refrigerator for a couple of hours.

You can serve the aspic with garlic sauce, mustard, horseradish or ketchup.

Delicious chicken aspic - recipe with egg rolls

The next recipe is no less original. Let's prepare aspic with fried egg pancakes. This is truly beauty. The cooking time will increase slightly, but it's worth it.

We will need:

Eggs - 3 pcs.
Chicken thighs – 1kg
Carrots – 200 gr.
Fresh frozen beans – 200 gr.
Spices, salt, pepper to taste
Sunflower oil – 2 tbsp. l.
Gelatin – 3 tbsp. l.

Preparation:

Beat the eggs with a whisk, add salt and fry in a frying pan with the addition of sunflower oil until golden brown.

Cut the bone out of the chicken thighs and lightly beat them, as if for chops. Place a layer of meat on cling film, salt and pepper, cover with egg pancake

For beauty, add pieces of carrots and beans

Roll it up, tie it with twine and place it in the pan.

We put it on fire. Add your favorite spices and onions. The roll should cook well for 30-40 minutes.

Cut the cooled roll into pieces. Add gelatin to the broth and stir thoroughly. Gelatin should dissolve completely. If this does not happen, it can be placed in a water bath. Be careful to bring the liquid to a boil, but not to boil.

Place the rolls in the jellied form

Pour in the broth and leave until completely solidified.

A few hours later we get an original dish and admiring glances

Cooking in a bottle

Chicken aspic in a bottle is very similar in appearance to store-bought chicken rolls, but in taste it is significantly superior to them. In addition, preparing such a dish is not at all difficult, you just have to try it.

For the “roll” in a bottle you will need:

chicken carcass – 1.5 kg;
prunes – 0.1 kg;
walnuts – 0.1 kg;
gelatin – 30 g (depending on the brand);
garlic – 2 cloves;
spices - at your discretion.

Cooking process:

Cut the chicken into pieces and set to cook in salted water.
Separate the finished meat from the bones and cut into cubes.
We dilute gelatin in boiled warm water. After swelling, combine with strained broth.
Lightly fry the nuts. Mix with chopped garlic and prunes.
Combine the mixture with chicken. Fill with broth.
Transfer the ingredients into a bottle with a wide neck (for example, a kefir bottle). Place the roll in the refrigerator to harden.
We release the aspic from the plastic and serve it to the table cut into portions.

To diversify the menu, the dish can be supplemented with dried mushrooms, vegetables or giblets.

Cooking tips

Jellied chicken is best served with spicy sauces. Mustard or horseradish is perfect. Although it’s nice to combine French mustard and homemade horseradish appetizer.
To decorate the dish, you should use a decorative knife. With its help, even from ordinary carrots you can cut out incredible figures and decorate the aspic with fabulous flowers. Fresh vegetables in decoration are also welcome in the form of thematic compositions.

Chicken aspic is easy to prepare. The main thing is to want to do everything right and then the result will definitely justify itself.

Multicooker recipe

It is extremely convenient to cook chicken aspic in a slow cooker. With this method of cooking, the broth will not boil away and will turn out transparent, the meat will “pull away” from the bone well, and the stove will remain clean.

For aspic you need to take:

chicken fillet – 0.5 kg;
chicken drumstick – 0.3 kg;
legs - 0.3 kg;
onion – 1 pc.;
carrot (medium) – 1 pc.;
gelatin – 20 g;
quail eggs – 10 pcs.;
cherry tomatoes – 10 pcs.;
cucumbers – 0.2 kg;
table salt - to taste.

Step-by-step preparation:

Peel the onion and carrots. Place together with the pieces of meat into the multicooker bowl.
Pour in 1 liter of water.
We send it to cook for 1.5 hours, having previously installed the “Soup” program.
Boil quail eggs.
Separate the cooled meat from the bones.
Place chopped vegetables (except for boiled onions, which you just have to throw away) and eggs on the bottom of portioned plates or silicone molds, and meat on top.
Pour in the broth mixed with gelatin.
Put it in the cold.

To make the finished dish look beautiful and festive, you can cut out circles, stars, diamonds, etc. from vegetables, and decorate the eggs in the form of boats or other shapes at your discretion.

Cooking options

With eggs

Boil chicken with carrots, onions and parsley root. When it boils, add salt, black peppercorns, soup seasoning and bay leaf. Remove foam. Cook the jellied meat for about 2 hours over low heat. Finely chop the garlic and mix with salt and pepper.

Pour gelatin with a small amount of water to swell. When the chicken fillet is cooked, separate it from the bones. Add garlic and gelatin to the broth.

Mix thoroughly and strain before pouring into molds. Boil the eggs, cut them in half and place them on the bottom of the mold. Top with parsley, chicken and carrots cut into strips. Pour in liquid and place in the refrigerator for 2 hours.

Another option is to make a beautiful aspic in the shape of eggs. Start by boiling the chicken in lightly salted water. Carefully break the egg into a plate, beat it and bake the omelette as a pancake. Then roll it up and cut into small pieces. Cut the meat into small pieces, olives into circles.

Wash the shells thoroughly with water and baking soda, then place them in the egg tray. Place an omelette on the bottom, then peas and olives. Place meat on top. Add gelatin to half a glass of water until it swells. Then mix it with chicken broth in a ratio of 1:4, stir. Pour the contents of the molds and put them in a cool place.

With shrimps

Make chicken broth from the bones. Soak gelatin in water. At this time, peel the shrimp and chop the dill as desired. Cut the chicken meat into small pieces, fry in vegetable oil, then place on a plate.

Fry the shrimp in this juice, seasoning with salt and pepper. Add gelatin to the prepared broth and stir thoroughly. Strain through cheesecloth or a sieve. Add salt to taste.

Pour a little liquid into the mold. Layer layers of meat, shrimp, dill. Place sliced olives on top and add a little lemon juice. Place in the refrigerator.

When the dish has cooled slightly, pour in the remaining broth and refrigerate until completely frozen.

Egg-shaped aspic with shrimp

With vegetables

Boil chicken with carrots and onions. After half an hour, remove the vegetables from the pan. Separately cook peas and corn. Dissolve gelatin in cold water. Finely chop the meat and strain the broth through a sieve. Then mix it with gelatin and stir until it dissolves.

Place corn and peas and chopped carrots into the pan. Place meat on top and pour liquid, you can add eggs. Leave in the cold for 5 hours.

With mushrooms

Boil chicken fillet with onions. Boil the carrots in a separate container, then cut them as desired. Cook the peeled mushrooms for 15 minutes. If the mushrooms are large, you can cut them into 4 parts. Then remove excess liquid using a sieve.

Chop the meat, cool the broth and add salt. Place carrots, mushrooms, meat and basil in a mold, pour in broth and refrigerate for 6 hours.

With tongue and quail eggs

Clean the tongue, cook with spices, onions and carrots. After cooking, remove the skin. Boil chicken legs by adding 2 carrots. Boil quail eggs.

Cut the chicken, tongue and carrots into cubes. Dissolve the gelatin in the heated broth, then salt it all and cool it, pour a small part into the mold, put it in the refrigerator for half an hour. After that, put carrots, half an egg, parsley and chicken there.

Add a little more liquid and put it back in the refrigerator. Place peas or corn, top with tongue. Pour in broth and refrigerate overnight.

With cheese

Boil the meat, then remove the bones. In a separate container, mix horseradish and mayonnaise. Pour the broth with gelatin into it, heat, but do not boil. Sprinkle with lemon juice.

Place the chicken in the pan, season with garlic and sprinkle with grated melted cheese. Pour in the broth and add dill to the resulting dish. Place in the refrigerator.

In a slow cooker

Place the chicken in the multicooker bowl; if it does not fit, cut into pieces. Put carrots and 2 small onions there. Pour water, add spices. Select the “jellied” mode and leave for half an hour.

At this time, dilute the gelatin with 1.5 glasses of water and leave for a while. When the meat is cooked, remove it to cool. Then heat the broth and dissolve the gelatin in it, but do not bring to a boil. Finely chop the cooled meat.

Place carrots on the bottom of the pan, then peas and meat. You can add garlic if you wish. Pour the broth over it all and put it in the refrigerator for 4 hours.

In tomatoes

Boil the chicken, adding carrots and onions. Cut the chicken fillet and carrots into small pieces. Remove the top and pulp from the tomatoes so that they retain their shape.

Place meat and carrots inside, add spices and garnish with herbs. Strain the broth, add gelatin and pour it over the tomatoes. Refrigerate.

Chicken aspic with gelatin

Budget-friendly chicken aspic with gelatin can be prepared using only the chicken drumstick. And if you add green peas and boiled carrots to the dish, it will also turn out very beautiful.

Required Products:

chicken legs – 2 kg;
onion (medium) – 1 pc.;
carrot (medium) – 1 pc.;
green peas – 50 g;
gelatin – 10 g;
spices and bay leaf - optional.

Cooking method:

Cook chicken broth with spices, onions, and carrots.
Separate the cooled meat from the bones and skins.
We dilute gelatin according to the manufacturer's instructions.
Transfer the chicken to plates. Decorate with peas and chopped carrots.
Mix the strained broth with gelatin. Pour in the meat.
Place in the refrigerator to harden.

If desired, you can add grated garlic to the broth just before the meat is ready.

Chicken aspic

1. In order to make chicken aspic with gelatin, first of all you need to boil the meat and at the same time get a rich and aromatic broth. To do this, rinse the chicken drumsticks well, put them in a saucepan and add cold water, after which you should add whole peeled carrots, bay leaves and half a teaspoon of salt. The water should completely cover all the ingredients with a margin of a couple of centimeters, since it will boil away during the cooking process. First, the water must be brought to a boil over high heat and immediately skim off the foam that always forms when cooking meat, and then the heat must be significantly reduced until the liquid is barely boiling, and the chicken must be cooked for 1 hour.

Advice! I prefer to buy chicken drumsticks for making aspic, since they have more meat, which also comes off the bones without much effort, however, instead of drumsticks, you can take the same number of thighs or just two large chicken legs. It is better not to use breast meat in this recipe, since the dish with it will have a different consistency and taste, especially since aspic is already dietary and low-calorie, and the “red” meat from the legs should also be eaten periodically.

2. Remove all meat from the finished chicken and chop finely. You don’t even have to wait for the drumsticks to cool down, but first take them out with a fork onto a cutting board, then use the same fork to carefully separate the skin and throw it away, then remove the meat in the same way, which after an hour of cooking almost comes off the bone by itself. Small slices of chicken meat cool instantly and can be cut without the risk of getting burned.

3. Cut the boiled carrots into small cubes. You shouldn’t put a lot of carrots in the aspic so that its taste doesn’t dominate in this essentially meat dish; it’s enough to use half a small carrot, which corresponds to approximately 50 - 60 g of boiled vegetable.

4. Combine chicken and carrots in one bowl, add a little salt, ground pepper and finely chopped garlic and mix everything thoroughly.

5. Filter the broth remaining after cooking the chicken through a sieve or cheesecloth and measure out approximately 700 - 800 ml, which will be needed for the aspic. If your broth suddenly boils down too much, then you need to bring it to the specified volume with boiled water to get a sufficient amount of filling. If you prefer to make aspic with a large layer of jelly, then you can take more broth - up to 1 liter, but in this case it is better to increase the amount of gelatin to 20 g. Gelatin should be poured into a small ladle or saucepan and poured with a small amount of prepared broth (enough will be 100 - 200 ml), then put it on the lowest heat and with continuous stirring, without bringing to a boil, ensure that all the granules dissolve and the solution becomes transparent. Next, the dissolved gelatin can be combined with the main part of the broth, mix everything well and the jelly for aspic is ready. Just in case, I advise you to taste it for salt and add more salt if necessary, although the salt that was added when cooking the chicken is usually enough for me.

Advice! If you have regular rather than instant gelatin, then it is better to soak it in advance (in parallel with cooking the chicken) in 100 - 150 ml of cold water and leave to swell for at least 40 minutes, then dissolve over low heat and filter through a sieve. and combine with broth. In this case, the broth will be slightly diluted with water, which is not at all scary if you have boiled it well and it has become saturated; however, as an alternative, gelatin can be soaked in the finished cooled broth, but this will naturally lengthen the entire cooking procedure.

6. In addition to boiled chicken meat and broth with gelatin, we will need some more vegetables, and although this is optional, I advise you to spend a little time to make the chicken aspic truly beautiful, tasty and festive. For an original design of the aspic, green olives need to be cut crosswise into two parts, and all the liquid should be completely drained from the canned corn. It is better to choose natural olives, pitted or stuffed with lemon, and olives stuffed with sweet red peppers also look beautiful, although lately they rarely come on sale.

7. Now you can begin to form the aspic, and I recommend using silicone muffin tins for this, although if you are used to preparing this dish in a large bowl, then this is not at all forbidden. At the bottom of the molds, you first need to place the olives cut side down in one layer, for example, I got 4 halves per mold, then put canned corn on top to taste (I put one heaped teaspoon at a time).

8. Next, you need to lay out the chicken meat with carrots and garlic, filling the molds about two-thirds.

9. Then the contents of the molds must be filled with broth and placed in the refrigerator for 2 - 3 hours.

Note! I had enough of this amount of ingredients to fill the silicone mold for 6 muffins, which you see in the photo, and 3 more separate, slightly larger portion molds. The aspic is very easily removed from a silicone container by hand, without being damaged and maintaining a presentable appearance, and when using dishes made of other materials, before removing, you need to walk along the walls with a thin knife, and then turn the appetizer onto a plate.

Chicken aspic with gelatin is quite easy to prepare, but it turns out so tasty and beautiful that it undoubtedly deserves the right to decorate your holiday table. You should definitely serve it with horseradish and classic Russian mustard, and your guests will figure out for themselves which combination they like best. This aspic turns out to be very light and dietary and contains only 52 kcal per 100 g, even though fatty “red” meat is used for its preparation, so this appetizer is a rare example of a holiday dish that you can eat for your own pleasure, without fearing extra pounds. Bon appetit!

How to make from cold cuts

An excellent option for a festive table could be aspic made from cold cuts. Even a novice housewife can handle its preparation, and the unusualness and unsurpassed taste of the dish are guaranteed to captivate guests.

Required ingredients:

chicken breast – 2 pcs.;
beef – 0.2 kg;
pork – 0.2 kg;
meat broth – 0.5 l;
carrot – 1 pc.;
gelatin – 1 pack;
spices - at your discretion.

How to cook:

Boil the meat in 1 liter of salted water.
Pour in 2 tbsp gelatin. strained cooled broth.
We cut the meat into strips or cubes.
Cut the carrots into shapes.
Combine the swollen gelatin with the rest of the broth and heat it on the stove, without bringing it to a boil. Once the granules are completely dissolved, remove from heat.
Pour about 1 cm of broth into portioned plates. Let it harden.
We lay out decorations from vegetables. Add 1 cm more broth.
Add meat and remaining broth.
Place in the refrigerator for 8–10 hours.

Instead of pork and beef, if desired, you can add smoked meats (ham, sausage, bacon), boiled tongue, honey mushrooms, bell pepper, etc. to the chicken.

DIY poultry saltison

Fragrant, filling and tasty chicken saltison will be an excellent alternative to factory-made sausage. It can be served to the table when guests arrive or simply cut into slices for a family dinner.

To prepare you will need:

chicken meat (for example, breast and legs) – 0.8 kg;
instant gelatin – 30 g;
ground paprika – ½ tsp;
seasoning for chicken – 1 tsp;
garlic – 3 cloves;
spices - at your discretion.

How to cook:

Clean, wash and cut the chicken into small pieces.
Add chopped garlic, spices (coriander, thyme, nutmeg, etc.), salt and pepper to the meat.
Add instant gelatin there. Mix.
Insert a baking sleeve sealed on one side into a tin can (for example, baby formula or coffee).
We fill it with prepared components. Let's tie it up. We make several holes in the bag.
Place in an oven preheated to 200°C for 1 hour.
Cool the dish to room temperature and put it in the refrigerator to harden.

To make saltison juicy, you can add a little lard or chicken fat to the meat.

Option for those on a diet

You can prepare aspic for a children's menu or for those watching their figure from young and lean chicken.

For this you will need:

chicken feet – 2 kg;
chicken carcass – 1.5 kg;
onions – 2 pcs.;
carrot – 1 pc.;
spices - to taste.

Cooking process:

Pour boiling water over chicken feet for 7 minutes. We remove the skin and remove the claws from them.
Place the chopped chicken and legs in a deep saucepan, add water and cook until boiling.
Drain the first water and rinse the meat.
Add vegetables and spices, cook for about 3 hours.
We separate the finished meat from the bones (including the legs) and place it on the bottom of serving plates.
Add chopped carrots and broth.
Let it harden in the refrigerator for about 12 hours.

To give the aspic an interesting color (for example, for children), you can use natural or artificial food colors.

With sour cream

Delicious chicken aspic with sour cream is sure to please guests and family members.

Required Products:

boiled chicken fillet – 0.3 kg;
broth - 2 tbsp.;
sour cream - 1 tbsp.;
gelatin – 30 g;
vegetables - for decoration;
spices - at your discretion.

Step-by-step preparation:

We separate the fillet into fibers and strain the broth.
Soak the gelatin in water for half an hour.
After swelling, divide it into 2 parts. Mix the first with broth, and the second with sour cream (warmed to room temperature). Add spices there too.
Place meat and ingredients for decoration (olives, corn, peas, bell peppers, carrots, tomatoes, whatever you like) into molds or portioned plates.
Fill the contents with broth and let it harden.
Place a layer of sour cream on top. Place in the refrigerator to harden for approximately 3 hours.

To easily remove the aspic from the silicone molds, you need to dip them in hot water and turn them over onto a plate.

Chicken aspic with gelatin and mayonnaise: recipe with photos step by step

And this version of aspic is higher in calories due to the addition of mayonnaise. However, if you take a high-quality sauce, you will get a very tasty and satisfying dish. In addition, you can simply make homemade mayonnaise (in a blender bowl, beat 1 egg with a glass of sunflower oil, a teaspoon of mustard and the same amount of fresh lemon juice; salt, sugar and other spices - to taste).

You will need the following products:

300 g chicken meat;
1 liter of water;
onions and carrots - 1 piece each;
30 g gelatin;
5-6 large spoons of mayonnaise;
salt and other spices, as well as herbs - to taste.

To prepare chicken aspic with mayonnaise, you can use this step-by-step recipe with photos:

Step by step cooking instructions

Step 1. First, as usual, cook the broth. Pour in the gelatin, after swelling, add it to the liquid, heat and dissolve completely.

Step 2. Meanwhile, take out the meat and cut it into portions.

Step 3. Cool the broth to almost room temperature and pour it into a container (first put pieces of carrots and other vegetables on the bottom, if any), put it in the refrigerator.

First, separate 2 ladles from it and mix them with mayonnaise. As soon as the main part of the dish hardens (after 10-15 minutes), pour out the layer with mayonnaise and put it in the refrigerator again.

Step 4. Then place a layer of meat with broth and put it in the refrigerator again.

Step 5. Now let's wait another 3-4 hours and take out the dish.

Step 6. Immerse it in boiling water for a couple of seconds, carefully turn it over and place it on a large flat plate. Serve with vegetables and herbs.

Chicken aspic with mayonnaise

As you can see in the photo, halves of hard-boiled eggs were initially added to the aspic. This is a very good culinary move, since it not only decorates the dish, but also makes it more satisfying. At the same time, the calorie content of eggs is low (80 kcal per 1 piece), so they will not do any harm for those who want to lose weight.

No added gelatin

Chicken aspic with agar-agar can harden even at room temperature.

To prepare it you need to take:

chicken carcass – 1.5 kg;
agar-agar – 40 g (based on 2 liters of water);
onion – 1 pc.;
carrots – 1 pc.;
garlic – 2 cloves;
spices - at your discretion.

Cooking method:

Pour water over the chicken cut into pieces and bring to a boil.
Drain the resulting liquid, add fresh water, vegetables, spices and cook for approximately another 40 minutes from the moment it boils again.
Separate the cooled meat from the bones, cut the carrots beautifully.
Combine the agar-agar with the strained broth, stirring thoroughly, and boil the liquid for about 2 minutes.
Place the ingredients in the molds and fill them with broth.
We send the preparations to the refrigerator.

Thanks to agar-agar, the aspic will harden in the refrigerator after 3 hours.

Useful tips

Tips for making chicken aspic:

To make the broth rich and aromatic, you need to add spices and vegetables to it. Most often they add bay leaves and peppercorns.
You can make the aspic less fatty by removing chicken skin and fat.
The finished dish will look creative and interesting if you cut the ingredients into shapes.
You can use ordinary plates, silicone baking molds, glasses, glasses and much more as molds.
Chicken and water are added in a ratio of 1 to 2.
Almost all vegetables go with aspic, so experiment and add different ingredients. This will make a very colorful and appetizing delicacy. Vegetables are needed not only for beauty, they also increase the nutritional value of the finished dish and make it more healthy.
The dish will turn out transparent if you strain the broth. In addition, it should not be boiled too much. You need to cook on low heat.
If the aspic is difficult to remove from the mold, you need to briefly place it in hot water.
The finished treat must first be cooled at room temperature and then put in the refrigerator.
You can add other types of meat to the chicken aspic.
Best served with horseradish, mustard, mayonnaise or fresh herbs.
If you cook chicken legs along with the chicken, the aspic will harden even without gelatin.

Video recipe for chicken aspic:

Follow the above tips, use your imagination, and you will definitely succeed. We hope that chicken aspic will become one of your signature dishes.