How to make
The chicken pieces are rinsed and placed in a large pot together with the wings or backs. Cold water is added so the meat is just covered. The pot is brought slowly to a gentle boil over medium heat, and the foam that rises to the surface is skimmed off carefully for 8-10 minutes. This is important for a clear chicken aspic broth.
The heat is reduced to low. The onion, one whole peeled carrot, garlic, bay leaves, peppercorns and salt are added. The broth is simmered very gently for about 2 hours, without vigorous boiling. A quiet simmer keeps the stock clean and gives the finished aspic a delicate, transparent look.
The second carrot is added during the last 25-30 minutes of cooking, so it becomes tender but keeps its shape and bright color. When the chicken pulls away easily from the bones and the broth tastes rich, the pot is removed from the heat.
The meat and carrots are lifted out. The broth is strained through a fine sieve lined with cheesecloth or a clean kitchen towel. Any visible fat on the surface is skimmed off with a spoon. The broth is tasted and adjusted with a little more salt if needed; it should be slightly more seasoned than a regular soup because chilling softens the flavor.
The gelatin is sprinkled over 80 ml cold water and left for 5-7 minutes to bloom. It is then stirred into the hot strained broth until completely dissolved. If the broth has cooled too much, it is warmed gently for 2-3 minutes, without boiling.
The chicken is separated from the bones and torn into long, bite-sized strips. The cooked carrot is sliced into neat half-moons. The meat is arranged in shallow bowls or a serving dish, and the carrot slices are placed between the pieces.
The warm broth is poured over the chicken and carrots until everything is covered. The aspic is left to cool at room temperature for about 30 minutes, then refrigerated for at least 6 hours, or overnight, until fully set.
Classic chicken aspic with carrots is served chilled, usually with whole-grain mustard on the side. It can be kept covered in the refrigerator for up to 3 days. For clean portions, a knife dipped briefly in warm water helps slice the jelly neatly.
For more flavorful chicken ideas, try the crisp classic chicken caesar salad and the zesty easy oven-baked chicken with citrus and capers to keep your next meal fresh and satisfying.
