Best 4 Chicken Aspic Recipes

Chicken aspic is a classic dish that combines the flavors of cooked chicken, vegetables, and a savory gelatinous broth. This dish can be made ahead of time and is perfect for special occasions or potluck gatherings. The key to making a great chicken aspic is to use high-quality ingredients and to carefully follow the recipe. In this article, we will explore some of the best recipes for chicken aspic, providing step-by-step instructions and helpful tips to ensure that your dish turns out perfectly.

Here are our top 4 tried and tested recipes!

CHICKEN IN ASPIC - KYCKLING I GELE

Chicken in Aspic - Kyckling I Gele image

A beautiful buffet or smörgåsbord dish from another era. Very easy to assemble the day before. Canned broth and leftover tender roast chicken or turkey could easily be subbed for the stewed chicken and stock called for if you wish to save time. From the Scandinavian section of The United States Regional Cookbook, Culinary Institute of Chicago, 1947. Chilling time not included in prep time.

Provided by Molly53

Categories Lunch/Snacks

Time 3h

Yield 12-14 serving(s)

Number Of Ingredients 11

Ingredients

5 lbs stewing chicken
1 carrot
1 bay leaf
1 tablespoon salt
4 tablespoons plain gelatin
1/2 cup cold water
3 1/2 cups chicken stock
1/2 tablespoon brandy
1 (15 ounce) can peas, drained
salad greens
mayonnaise (use a good quality, such as Hellman's)

Steps:

Clean the chicken thoroughly.
Cover with boiling water and add carrot, bay leaf and salt.
Cook until tender (2 or 3 hours), depending on the age of the chicken.
Remove the chicken, strain broth.
Soften gelatin in cold water for five minutes; add to the 3 1/2 cups of hot stock and stir until dissolved.
Cool and add brandy.
Skin and bone the chicken; cut into slices.
Spray a ring mold (individual molds will work just fine, too) with cooking spray; pour a thin layer of the aspic in the bottom of the mold and place in the refrigerator.
When firm, arrange the chicken slices and drained peas in layers on the aspic.
Fill the mold with remaining aspic and chill until firm or overnight.
Unmold onto salad greens and fill center with a good quality mayonnaise.

CHICKEN ASPIC

Chicken Aspic image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 4 cups

Number Of Ingredients 2

Ingredients

4 cups Chicken Consomme Chicken Consomme
8 leaves sheet gelatin

Steps:

Prepare an ice bath; set aside. In a medium saucepan, combine consomme and gelatin. Let stand until gelatin is soft, about 10 minutes. Place over medium-high heat. Bring to a boil, stirring until gelatin is completely dissolved, about 30 seconds. Transfer to ice bath; and let stand, stirring occasionally, until room temperature.

QUICK ASPIC

Quick Aspic image

Provided by James Beard

Categories Sauce Chicken turkey Quick & Easy White Wine Fall Chill House & Garden

Yield Makes 3 1/4 cups

Number Of Ingredients 3

Ingredients

1 1/2 pints double-strength clarified turkey or chicken broth
1/4 cup white wine
3 envelopes unflavored gelatin dissolved in 1/4 cup cold water

Steps:

Heat the broth and wine to boiling point. Add the dissolved gelatin. Stir until melted. Cool.
Coat and garnish Turkey en Chaudfroid .

GRANDMA'S TOMATO ASPIC

Grandma's Tomato Aspic image

Aspic is French for jelly. Originally it referred to a meat jelly, but there are now many varieties of fruit and vegetable aspics. This is great for picnics, and goes nicely with fried chicken.

Provided by littleturtle

Categories Greens

Time 5h20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup cold water
2 tablespoons unflavored gelatin
3 1/2 cups tomato juice or 3 1/2 cups v 8 vegetable juice
2 tablespoons onion juice
1 2/3 tablespoons lemon juice
1 teaspoon sugar (or to taste)
3/4 teaspoon Worcestershire sauce
1/8 teaspoon white pepper
1 cup olive, chopped
1 cup celery, chopped
1 cup pecans, chopped
lettuce, to taste

Steps:

In a bowl, sprinkle gelatin over cold water; let soak for 3 minutes to soften gelatin.
In a saucepan, mix together tomato juice, gelatin, onion juice, lemon juice, sugar, and Worcestershire sauce; bring to a boil, and stir until gelatin dissolves.
Let simmer 15 minutes.
Add olives, celery, and pecans, and allow to cool.
Pour into individual molds.
Refrigerate until firm (about 5 hours) before serving.
Serve on a bed of lettuce.

Nutrition Facts : Calories 190, Fat 15.6, SaturatedFat 1.5, Sodium 602.1, Carbohydrate 11.7, Fiber 3.3, Sugar 7, Protein 5.1

Tips:

Choose the right chicken. A whole chicken is the best choice for making chicken aspic, as it will provide the most flavor. You can also use chicken breasts or thighs, but they will not be as flavorful.
Cook the chicken properly. The chicken should be cooked until it is fall-off-the-bone tender. This will ensure that the aspic is rich and flavorful.
Use a flavorful broth. The broth that you use to make the aspic is important, as it will contribute to the overall flavor of the dish. Use a broth that is made with real chicken bones, and avoid using bouillon cubes or powders.
Add vegetables and herbs. Vegetables and herbs can add flavor and color to the aspic. Some good choices include carrots, celery, onion, and parsley.
Chill the aspic properly. The aspic must be chilled until it is firm. This will take at least 4 hours, but it is best to chill the aspic overnight.

Conclusion:

Chicken aspic is a delicious and elegant dish that is perfect for any occasion. It is easy to make, and it can be tailored to your own personal taste. With a little planning and effort, you can create a beautiful and flavorful chicken aspic that will impress your family and friends.