Chicken in Aspic Recipe: A Classic Comfort Food

Aspic is a dish made from meat, gelatin, and vegetables. The origin of the dish is disputed, but it is thought to have originated in either Germany or Russia. Chicken in aspic is a popular version of the dish that features chicken as the main ingredient.

The recipe for chicken in aspic is simple, but the results are impressive. You will need: 1 whole chicken, cut into pieces 1 onion, chopped 2 carrots, peeled and chopped 4 stalks celery, chopped 1 bay leaf thyme celery seed salt and pepper 4 cups chicken broth 2 envelopes unflavored gelatin 3 tablespoons cold water 1 tablespoon white vinegar parsley for garnish

In a large pot or Dutch oven, combine the chicken, onion, carrots, celery, bay leaf, thyme, celery seed, salt and pepper. Add enough chicken broth to cover the ingredients. Bring to a boil over medium-high heat then reduce the heat to low and simmer for 2 hours. Remove from the heat and let cool slightly. Discard the bay leaf and thyme sprigs. Remove the chicken from the pot and place on a cutting board. When cool enough to handle, remove the skin and bones and chop the meat into bite-sized pieces. Skim any fat off of the surface of the broth then return it to medium-high heat. Bring to a boil then reduce the heat to low and simmer for 30 minutes. In a small bowl, dissolve the gelatin in water then stir into the broth. Add the vinegar and bring back to a boil. Remove from the heat. Pour some of the broth into a 9x13 inch baking dish. Arrange some of the chicken pieces in one layer in the bottom of dish. Sprinkle with parsley then cover with more broth mixture. Repeat until all ingredients are used up. Refrigerate for at least 4 hours or overnight. Serve chilled*.

*You may have leftover aspic if your baking dish isn't full

The Best Chicken in Aspic Recipe

If you are looking for an easy and elegant dish to serve for your next dinner party, look no further than chicken in aspic! This dish is simple to make but looks like a real show-stopper on the table.

To make chicken in aspic, you will need:

1 cooked chicken, shredded

1 cup of Aspic Jelly

1/2 cup of white wine or vermouth

1/4 cup of chopped celery

1/4 cup of chopped onion

Salt and pepper to taste

In a medium saucepan, heat the white wine or vermouth until it is simmering. Add the chopped celery and onion and simmer for 10 minutes. Remove from heat and let cool. Once cooled, mix in the shredded cooked chicken. Season with salt and pepper to taste. Pour the mixture into a 9x13 inch baking dish. Refrigerate for 2 hours, or until set. To serve, cut into squares or rectangles.

Another Twist on the Traditional Chicken in Aspic Recipe

Looking for a quick, easy, and flavorful dish to make for your next dinner party? Then look no further than this twist on the traditional chicken in aspic recipe!

This dish is perfect for those who are looking for something different, but still want something that is sure to please crowds of all ages. Best of all, it can be made relatively quickly and easily with ingredients that you likely already have on hand.

So without further ado, let's get started!

Ingredients:

1 rotisserie chicken, shredded 2 cups chicken broth 1 cup mayonnaise 1/2 cup yellow onion, diced 1 celery stalk, diced 1 lemon, juiced 1 garlic clove, minced 1 teaspoon dried thyme leaves salt and pepper to taste aspic (recipe follows) Instructions: In a large bowl, combine the shredded rotisserie chicken, chicken broth, mayonnaise, yellow onion, celery stalk, lemon juice, garlic clove, and dried thyme leaves. Season with salt and pepper to taste. Mix well and set aside.

In a separate bowl or pitcher, mix together 2 cups of cold water with 1 envelope (.25 oz) of unflavored gelatin. Let stand for 5 minutes to soften the gelatin. Pour the mixture into a saucepan over medium heat and stir constantly until the gelatin is completely dissolved. Remove from heat and let cool slightly.

Pour the gelatin mixture into the chicken mixture and mix well to combine. Pour the mixture into a 9x13 inch baking dish and refrigerate for at least 2 hours (preferably overnight). Cut into squares before serving. Enjoy!

From the Oven to the Table: The Perfect Chicken in Aspic Recipe

When I think of aspic, the first thing that comes to mind is my grandmother's chicken aspic. It was always so delicious and something that I looked forward to every time she made it. In fact, I was so fascinated by it that I even asked her how to make it.

After doing a bit of research, I discovered that there are a few different ways to make chicken aspic. My grandmother's recipe is a little more complicated than some of the others, but it's definitely worth the effort. The ingredients include cooked chicken, gelatin, onion, celery, carrot, parsley, Italian seasoning, salt and pepper.

The first step is to cook the chicken. You can either bake it or poach it in chicken broth. Once the chicken is cooked, you need to chop it into small pieces. Then, you'll need to make the gelatin mixture. Dissolve the gelatin in cold water and set aside.

Next, you'll need to cook the vegetables. You can either do this on the stove or in the oven. If you choose to use the oven, you'll want to roast them until they're soft. Once they're cooked, you'll need to chop them into small pieces as well.

Then, it's time to put everything together! Mix together the cooked chicken, gelatin mixture, roasted vegetables, and chopped onions and celery. Season with salt and pepper and Italian seasoning if desired. Pour into a mold or serving dish and let cool in the fridge for several hours or overnight.

When it's ready to serve, garnish with fresh parsley leaves before slicing and serving chilled! Enjoy!

How to Make a Delicious and Nutritious Chicken in Aspic

Making chicken in aspic is a great way to use up leftovers and enjoy a delicious, nutritious meal. The following instructions will show you how to make a basic chicken in aspic, but you can add your own twist by adding different spices or vegetables.

Ingredients:

1 cup boiled chicken, shredded

1 cup low-sodium chicken broth

1/2 cup diced celery

1/4 cup diced onion

3 tablespoons cornstarch diluted with 1/4 cup water )

1 tablespoon cold water dissolved in 1 tablespoon soy sauce) or 1 teaspoon salt) )

Instructions:

1. In a large bowl, combine the shredded chicken, chicken broth, celery, onion, cornstarch mixture, and soy sauce mixture (or salt). Mix well and pour into a 9x13 inch baking dish.

2. Place the dish in the fridge and let it cool for several hours or overnight.

3. Once it has cooled, cut into small squares and serve chilled.