Chicken aspic
WHAT YOU WILL NEED
From ingredients
7 products
Base
Vegetables
Garnish
Herbs
SIMPLE PROCESS
Step by step recipe
The key to a successful aspic is slow cooking over very low heat. Once the water reaches a boil, skim the foam carefully and lower the heat so the broth only gently simmers. Over several hours, the liquid reduces and becomes more concentrated. For an attractive presentation, arrange the chicken and garnishes in the mold first, then carefully pour over the strained, cooled broth. Chill thoroughly in the refrigerator so the aspic becomes firm and easy to slice or serve.
Prepare the chicken and water
Remove the skin from the chicken and place it in a large saucepan. Cover with cool water so the chicken is submerged by about 5 cm. Place the saucepan over high heat and bring the water to a boil.
Skim and simmer the chicken
Once the water boils, carefully remove the foam from the surface and reduce the heat to very low. Simmer the chicken for about 3 hours 30 minutes, periodically skimming foam and excess fat. The broth should reduce by roughly half.
Add the vegetables
Peel the onion and carrot and add them to the saucepan. Continue simmering gently for about 30 minutes so the vegetables can release their flavor into the broth.
Season the broth
Add salt and ground black pepper to taste. Continue cooking gently for another 30 minutes so the broth develops a deeper, more concentrated flavor.
Prepare the eggs and chicken
While the broth cooks, hard-boil the eggs, cool them completely and peel them. Cut them lengthwise. Remove the cooked chicken from the pot, separate the meat from the bones and cut or pull the meat into small pieces.
Assemble and chill the aspic
Strain the finished broth and let it cool slightly. Arrange the chicken in molds, then add the egg halves, sliced carrots and fresh cilantro. Carefully pour over the strained, cooled broth and refrigerate until completely set. Serve chilled with horseradish or mustard.
CHEF'S TIP
Keep the simmer gentle
Lower the heat as soon as the broth comes to a boil. Gentle simmering helps keep the broth cleaner while allowing the chicken to become tender.
Skim regularly
During the first hours of cooking, periodically remove foam and excess fat from the surface. This helps produce a cleaner, more refined broth.
Watch the liquid level
The broth should reduce noticeably, roughly by half. Avoid adding extra water at the end, as this can dilute the concentrated flavor.
Cool the broth before pouring
Let the strained broth cool for a while before assembling the aspic. Pour it over the meat while it is still liquid but no longer very hot to keep the arrangement neat.
SUBSTITUTIONS
Add your taste
- Use another fresh herb Replace cilantro with fresh parsley if you prefer a milder herbal flavor. Add the herbs when decorating the finished aspic.
- Make individual portions Instead of one large mold, use small bowls or individual containers. This makes the aspic especially convenient for serving at a dinner party.
- Skip the decorative arrangement If presentation is not important, simply distribute the eggs and other garnishes evenly over the chicken. The flavor and texture will remain the same.
- Serve with mustard Serve the chilled aspic with mustard or horseradish. Both condiments complement the rich chicken flavor and cool texture particularly well.
HOW TO STORE
How to Store Chicken Aspic
Cool the finished aspic completely and keep it refrigerated in a covered mold or tightly covered with food wrap. At 4 °C or below, it is best consumed within 2–3 days. Keep it refrigerated until serving and avoid leaving it at room temperature for extended periods. Chicken aspic can be frozen, although its texture may become less firm and uniform after thawing. Thaw it slowly in the refrigerator and serve chilled.
GOOD TO KNOW