How to make beef aspic with gelatin. Beef aspic is a tender cold appetizer for everyday life and holiday feasts. What's the best way to cook beef aspic? Secrets of cooking jellied meat from chefs

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Greetings, dear friends! Rarely does a truly festive table, be it a wedding, or even more so a New Year's, go without a beautiful and transparent aspic. Of course, all this is coupled with other, no less “obligatory” salads and various appetizers such as "", and Olivier. Today we are preparing a crystal clear recipe - beef aspic with gelatin.

This recipe for beef aspic is as transparent and easy to prepare as possible, at the same time very tasty and beautiful, thanks to the curly cutting of the ingredients and the decoration in the form of flowers. What kind of flowers? Watch the video or photo below.

Ingredients:

• 250 – 300g. beef (can be replaced with other meat)
• 1 onion
• 1 carrot
• 3 – 4 eggs
• 500 – 700ml. meat broth
• 20gr. gelatin
• 1 – 2 cloves garlic optional
• Bay leaf
• 5 – 6 black peppercorns
• salt to taste
• a few green leaves
• several cranberries
• rowan or green peas for decoration

To prepare this dish, first boil the egg hard and cook the broth. the meat should be cooked for at least two hours if it is beef, if it is pork or chicken - less. To the beef we add peeled carrots, peeled whole onions, bay leaves and peppercorns. Cook all this in salted water over low heat until the meat is completely cooked - aspic. by definition it should be soft, and nothing else.

When the meat is cooked, place it and the carrots on a plate, discard the onion, and strain the broth through a fine strainer. Don't forget to add salt to taste.

In order for the broth to cook transparent, it is enough to follow only three simple rules: pour cold water over the meat, skim off the foam that periodically forms on the surface and add a peeled, uncut onion.

1. Pour gelatin into a saucepan and add 1 glass of cold boiled water. Mix well and put aside for now.

2. Using a small knife, cut out flowers from the egg white, its sharp part, as in the photo. You can come up with any variations on this theme and decorate it to your taste.

3. Separate the whites from the yolks. We don't need yolks - you can eat them. 🙂

4. Cut the egg into medium cubes.

5. Cut the carrots into cubes of the same size.

6. We do the same with meat.

7. Mix everything carefully, trying not to damage the cubic structure of the ingredients, but mix so that the mass becomes heterogeneous - the design and artistic content depend on this. After that, let's make gelatin.

8. While we were cutting and mixing the remaining ingredients, the gelatin swelled, turning into a jelly-like mass, but it is not ready yet.

9. We need to make it transparent, like amber. To do this, over low heat, stirring constantly, bring it to the desired condition. To do this, we will need 4-5 minutes for it to completely dissolve, but under no circumstances bring it to a boil.

10. Pour gelatin into the meat broth, mix well.

11. Take any form for aspic that suits you, cranberries or any other berry, place it in the middle of the white flower and place it in the form with the berry down.

12. Decorate with green leaves. The greens can be anything.

13. Place chopped carrots, protein and meat on top, pour in broth and gelatin, leaving about 5mm above the broth-gelatin mixture.

14. Place the mold in the refrigerator until completely frozen, at least 5 hours. Transfer the finished aspic to a dish and serve.

15. To ensure that the jelly releases well from the mold, release the mold with the filling into warm water for a few seconds, turn it over onto a plate and carefully remove the mold.

That’s all for today, I hope you liked this version of making aspic. If so, share the recipe on social networks with your friends, or rate the recipe with star points. If you have anything to add, I would be grateful if you leave your comments below. Well, as usual, watch the video. Happy New Year!

Sincerely, !

Meat is a high-protein product, with a high content of fat and protein. Not everyone likes fried meat or barbecue, since such dishes seem very heavy on the stomach. This is true. However, this is not a reason to refuse such a healthy food! Try cooking jellied meat. Due to its special consistency, such a dish will seem light, and at the same time, will retain the beneficial qualities of the meat.

For aspic you will need meat (beef or pork), vegetables, gelatin. It is gelatin that is “responsible” for the aspic to thicken. If you plan to make aspic from poultry meat, such as chicken, then a huge amount of natural gelatin is contained in the wings and legs. Make broth from these parts, and you can do without store-bought powder.

Jellied meat - preparing food and utensils

Jellied meat is pieces of meat frozen in jelly. The dish is very tasty and seems light due to the fact that the meat is not fried in oil, but boiled. You can prepare a dish simply from meat, without burdening it with additives, or you can dilute the taste with vegetables and even fruits.

What is the best way to serve aspic? We recommend pouring the dish while it is still wet into small silicone muffin tins. The resulting dish will look extremely appetizing and will be convenient to eat. However, many housewives allow the aspic to harden in a large plate, and then cut it into portions with a knife.

Jellied meat recipes:

Recipe 1: Jellied meat

Let's prepare beef aspic without any additives or vegetables. We will tear the beef into thin fibers, so the finished dish will look like an exquisite paperweight.

• Purified water - 2 liters
• Beef (tenderloin) – 320-350 grams
• Gelatin packet - 1 piece (20 grams)
• Salt and spices
• Fresh parsley

1. Let's cook the meat for the aspic. To do this, wash it and cut out the films and tendons. Place the beef in boiling water, add salt and a couple of bay leaves. When the meat boils, remove the foam with a slotted spoon. To fully cook the meat, you need to cook it for at least seventy minutes.
2. Remove the meat from the broth, cool it completely and separate it into fibers with your hands.
3. The gelatin from the bag should be filled with water and allowed to swell.
4. The resulting broth must be strained twice until completely transparent. Place it on the fire and pour in the gelatin. As soon as the first bubbles appear on the surface of the broth, turn off the stove.
5. Cut the greens. Place a pinch of parsley and meat fibers into the molds where the aspic will harden. Pour the broth with gelatin over everything.

Recipe 2: Jellied meat with carrots

This meat aspic will be special due to the golden color of the broth and the presence of carrots, among other ingredients.

• 1.8 liters of purified water
• Veal - 310-340 grams
• Carrots - 2 pieces
• Bay leaf
• Parsley

1. Place the veal in water and add salt. As soon as the water boils, remove the foam with a slotted spoon and reduce the heat. Place a bay leaf in water and add salt.
2. Peel the carrots and place them whole in the pan. Cook the meat for about fifty minutes.
3. Take out the finished meat, carrots and cut the ingredients into cubes with a knife, after cooling them.
4. Gelatin needs to be poured with hot water and allowed to swell.
5. Strain the broth twice, then put it on the fire and pour in the gelatin. As soon as the broth boils, remove it from the stove.
6. In the molds where the aspic will thicken, you need to put a pinch of herbs, meat and carrots, and then pour in the broth.

Recipe 3: Jellied meat with cranberries

Do you believe that meat can be deliciously combined with berries? Why not! There are a large number of berry sauces that are served with fried pork or lula kebab. We will prepare jellied meat with cranberries.

• Purified water for filler - 1.8 liters
• Pork – 320 grams
• Cranberries - 80 grams
• Fresh herbs (dill and parsley)
• Gelatin - 20 grams
• Bay leaf

1. The meat needs to be washed and unnecessary films removed.
2. Place a pan filled with water on the fire and place the meat in it.
3. As soon as the liquid boils, salt it and skim off the foam. Add bay leaf to broth.
4. Cook the pork for about fifty minutes, after which the meat must be removed, cooled and cut into cubes.
5. Pour gelatin with water, stir and let it swell.
6. Strain the resulting broth, put it on the fire and pour gelatin into it. Heat but do not boil.
7. Chop the greens and wash the cranberries.
8. Distribute cranberries with herbs, pieces of meat into molds and fill with broth.

Recipe 4: Jellied meat (mix)

Let's prepare a delicious aspic by mixing different types of meat. This can be beef and pork, rabbit and lamb, or an additive in the form of poultry meat. We will use veal and chicken for this aspic. We will use chicken broth for the filling.

• Purified water for meat aspic – 3.5 liters
• Chicken fillet – 220 grams
• Veal - 220 grams
• Gelatin – 1 sachet (20 grams)
• Fresh herbs

1. Rinse the veal and chicken and put them to boil in different containers. The fillet needs to be boiled for twenty minutes, and the veal for about an hour.
2. We don't need the liquid from the beef, but strain the broth in which the chicken was cooked and put it on the fire. In a separate glass, you need to dilute the gelatin with water and pour it into a pan with chicken broth. Heat but do not boil.
3. The meat needs to be divided into fibers, the greens should be chopped.
4. Place the meat and herbs in the molds and fill with chicken broth.

Recipe 5: Jellied meat with egg

Even from a familiar dish you can create something new and unusual. Try cooking jellied meat with egg whites and vegetables.

• Purified water for filler - 2.2 liters
• Beef – 360 grams
• Egg - 3 pieces
• Carrot - 1 piece
• Broccoli - 200 grams
• Fresh parsley
• Gelatin – 20 grams (1 package)
• Bay leaf - 1 piece

1. We wash the beef and set it to cook, adding bay leaves to the water and adding salt. The meat must be cooked for at least an hour.
2. As soon as the water in the pan boils, you need to remove the foam and put in the peeled whole carrots and broccoli. Remove the broccoli after 15 minutes and chop finely.
3. Boil the egg hard-boiled. We don't need the yolks, but cut the whites into cubes.
4. After an hour, remove the carrots and meat from the pan. Cool the meat and cut it into cubes together with the carrots. Finely chop the greens.
5. Dilute gelatin with water, add to broth and heat.
6. Place the ingredients in molds and fill with broth.

1. When a housewife prepares aspic, the question always arises: “Where should it harden?” Many people prefer the refrigerator as a simple and quick way, but chefs recommend letting the aspic harden in another cool place. The fact is that there is enough gelatin in the dish, and therefore it will inevitably thicken, just not so quickly. In addition, in the refrigerator, jellied meat will certainly absorb “unnecessary” odors.
2. A very strong aroma and suitable seasoning for meat is parsley root. We are used to using greens, but roots have an even more pleasant and unusual smell. Add it to the broth after it boils.
3. To make the jellied meat brownish, add the onion to the broth without removing the husk. The broth will turn out completely transparent if you cook the meat without additives, and then strain it twice.
4. The taste of jellied meat can be varied by adding fresh sweet pepper or apple.
5. Serve the prepared jellied meat with mustard, mayonnaise or sour cream. You can also make the sauce yourself. For example, this: combine two raw egg yolks, a third of a glass of olive oil, mustard powder and chopped black olives. Blend the sauce with a blender until smooth and creamy. If desired, you can add sun-dried tomatoes, capers, garlic, and dry Provençal herbs. This sauce can be used as a seasoning for meat and fish. If you see that the sauce has separated, just stir it with a spoon. It is not recommended to store the sauce for more than two days.
6. How to serve jellied meat? Some housewives place pieces of aspic on cold croutons and pour white sauce on top.

Any aspic belongs to the category of cold appetizers, and many housewives are happy to prepare such appetizers for the holiday table. After all, when it comes to any feast, family celebration or banquet, then what could be better than this spectacular, bright and tasty treat. It always makes the table festive, varied and is invariably a decoration for any celebration!

Its huge advantage is that it can be prepared in advance. After all, setting the table for a celebration is always troublesome, and most dishes must be prepared immediately before the guests arrive in order to serve them piping hot.

And this appetizer can be prepared a day or even two before the holiday. It keeps well in the refrigerator during this time. And during this time it does not lose either its taste or aesthetic qualities!

Jellied is usually prepared from a clear, solidified broth, which is obtained by boiling meat on the bones. And if we prepare it from chicken, then we also add gelatin to the broth. That is, we first prepare the broth, then the jelly, which we then pour over the meat.

This is how it differs from jellied meat; it requires additional gelling agents, in this case gelatin, which, by the way, can be in powder and granules, or in plates.

But before we start looking at the recipes for this delicious snack, let's first prepare the chicken broth and jelly. Since these are the components that are almost the main ones in this dish.

We will need (for the broth):

• chicken with bones – 700 – 800 gr
• water - 2 liters
• onion - 1 pc.
• carrots - 1 pc.
• white roots (parsley or parsnip) - 1 root
• bay leaf - 2 pcs
• salt, black pepper to taste

Preparation:

First, make the chicken broth.

1. Cut chicken meat on the bones (thighs, drumsticks, wings) into two parts so that the necessary nutrients are better released from the bones. Remove the skin from them (only partially) so that the aspic does not have a white coating with fat. Pour in cold water and quickly bring to a boil.

2. After boiling, reduce the heat to low and cook for 2-3 hours over low heat, periodically removing foam and fat. During cooking, do not allow intense boiling; this will cause the broth to become cloudy.

3. To improve the taste of the broth, 30 minutes before readiness, add whole vegetables and parsley root, and add salt to taste.

4. 5 - 7 minutes before readiness, add bay leaf and pepper. You can add not only ground black pepper, but also peppercorns.

5. Cool the finished broth slightly and strain through several layers of gauze to prevent small bones and excess fat from getting into the dish.

Sometimes chicken or other broth turns out opaque. The appearance of the aspic from such a broth may not be up to par. To prevent this from happening, the broth must be clarified. How to do it?

• beat one or two egg whites (depending on its volume)
• combine it with a small amount of boiled and cooled broth
• pour the mixture into the pan with the broth
• remove from heat
• without stirring, leave for 30 minutes
• also, without stirring, strain it through several layers of gauze

The second way to clarify the broth.

• beat one two egg whites
• add a little salt and 1 teaspoon of 6% vinegar
• pour the mixture into the broth
• stir and bring to a boil
• remove from heat
• without stirring, let it brew for 30 minutes.
• strain through several layers of gauze

In order for the aspic to freeze well, you need to make jelly from the finished broth.

How to make jelly for aspic

For the jelly:

• broth - 800 gr
• water - 1 glass
• gelatin 40 gr

Preparation:

1. Pour gelatin into cold boiled water, stirring and leave to swell for 2 - 2.5 hours.

The proportion of water and gelatin is 6 to 1, that is, per liter of liquid you will need 40 grams of gelatin, that is, 4 tbsp. spoons without top.

A level tablespoon contains 10 grams of gelatin, and a heaped tablespoon contains 15 grams; in a teaspoon - 5 g.

2. Pour the swollen gelatin into the hot broth, approximately 70 degrees, and stir until completely dissolved. There is no need to bring the broth to a boil.

3. After which the jelly can be used to prepare aspic.

4. After pouring a layer of jelly over the chicken meat, let it stand for a while to cool, then put it in the refrigerator until it hardens completely.

Chicken aspic

We will need:

• boiled chicken meat - 300 g
• chicken broth with jelly - 400 ml
• boiled carrots - 2 pcs
• greenery
• horseradish sauce - for serving

Preparation:

1. Prepare the jelly (recipe above) and pour it into a mold or portion molds, depending on how you will serve the dish.

2. When the jelly begins to partially harden at the walls of the mold, a so-called “shirt” is formed, that is, the jelly will harden at the bottom and walls by about 1 - 1.5 cm.

3. Drain the uncured part of the jelly into a separate bowl.

4. Place finely chopped chicken meat in the resulting form. When you boil the chicken thighs and wings for the broth, add a piece of chicken breast as well. It won’t give much fat, but thanks to it we will have tasty meat and, accordingly, aspic!

Pour the jelly over it again, put it in the refrigerator and let it harden.

5. Then remove the mold from the refrigerator again and lay out the next layer of beautifully chopped vegetables and herbs.

6. You can lay out as many layers as you want, and in the way your imagination tells you. Each layer will need to be cooled again to create a beautiful multi-layered dish.

7. Place the form and contents in the refrigerator. Let it harden.

8. Before serving, pour hot water into a bowl larger in volume than the form with the contents. Dip the mold into it for a few seconds, shake slightly and place it on a plate.

9. Garnish with fresh vegetables and herbs. Serve with horseradish sauce.

If you don’t want to lay out the meat in beautiful layers, for example, when you cook it on weekdays, then simply disassemble the meat into fibers and place it in a mold. Then decorate with vegetables and fill with a layer of jelly of the required volume.

Cold cuts

Often this recipe is used to prepare cold cuts. In this case, the aspic turns out even more tasty and beautiful. Everything is prepared exactly the same as in the previous recipe. It just takes a few different ingredients.

We will need:

• boiled chicken meat - 100 g
• boiled beef meat - 100 g
• boiled tongue meat - 50 g
• ham – 50 gr
• chicken jelly – 400 ml
• green peas - 0.5 cans
• bell pepper - 1 piece
• cucumber (can be salted or pickled) - 1 pc.
• boiled carrots - 2 pcs
• greenery
• horseradish sauce - for serving

Preparation:

I will not describe the entire recipe, since it is exactly the same as the previous one. I will dwell only on some of the features.

Since this recipe uses four different types of meat and vegetables, use a deeper pan.

Think about how you will lay out the ingredients. Some of them can be disassembled into fibers, and some can be cut into thin plates.

Lay out the layers in the same way as in the previous recipe. Lay out the next layer, fill it with jelly, let it harden completely, and only then lay out the next layer. Of course, the process is not quick. But beauty takes time! There's nothing you can do about it.

You can assemble the snack either in a large general form or in a small portion.

And, you see, such a dish will not remain on the table without attention. Probably they themselves wouldn’t refuse this now!

Chicken roll with vegetables

We will need:

• chicken fillet – 300 gr
• chicken broth - 2 cups
• gelatin - 20 g
• bell pepper - 1 piece
• boiled carrots - 1 pc.
• canned green peas - 0.5 cans
• greenery
• salt, pepper - to taste

Preparation:

1. Boil skinless chicken fillet according to the recipe presented above.

2. Dilute the gelatin in a small amount of cold water at room temperature, let it swell, this will take about 40 minutes. Then add the gelatin to the hot broth and, heating it, dissolve the gelatin until completely dissolved. But don't boil.

3. Divide the chicken fillet into fibers.

4. Cut vegetables according to how you want to prepare the dish.

5. There are several ways to collect the aspic.

• Cut the vegetables into cubes, mix with chicken, place in a mold and pour over the prepared jelly.

• chicken fillet can be cut into cubes, disassembled into fibers, and cut into plates
• it can be laid out in separate layers, pouring each of them separately and allowing to harden. Place each subsequent ingredient on the frozen previous layer. Each layer will need to be kept in the refrigerator for 20-30 minutes.
• You can first lay out layers of chicken and vegetables, then immediately pour a layer of broth with jelly over everything. In this case, the layers will be visually divided into a layer with filling and a layer of transparent jelly.

6. After putting it in shape, pour the broth with gelatin over everything.

7. Place in the refrigerator until the dish hardens.

Aspic with mayonnaise for the festive table

We will need:

• chicken legs - 2 pcs
• chicken broth - 1 cup
• mayonnaise - 1 glass
• gelatin - 2 tbsp. spoons
• carrots - 1 piece
• onion - 1 pc.
• garlic - optional
• greenery
• salt, pepper - to taste

Preparation:

1. Remove the skin from the legs, rinse, cover with cold water and cook the broth. During cooking, do not forget to remove the foam. Once boiling, reduce heat to low.

2. Cook for 1.5 hours. Then add the whole onion and carrots and cook for another 1 hour. At the end of cooking, add salt and pepper.

4. In a separate bowl, 1 tbsp. Pour a spoonful of gelatin with a small amount of cold boiled water and leave to swell for 1 hour.

5. Remove the chicken legs, carrots and onions from the prepared broth. Let cool.

6. Cut the carrots into the shape of stars or rounds. Separate chicken meat into fibers.

7. Add gelatin swollen in water to the broth, which has cooled to about 70 degrees. We need a glass of broth. It must be warmed together with gelatin, but not boiled. Mix.

8. Place a layer of mayonnaise with gelatin in silicone molds, about 2 cm thick. Place a round of carrots in the middle of each mold and place in the refrigerator until the first layer has completely hardened, about 20-30 minutes.

9. If you use garlic, you need to chop it and mix it with chicken meat, separated into fibers.

10. Take out the molds with the frozen first layer and place the next layer of chicken in them. Leave room for one more mayonnaise layer.

11. Pour jelly from chicken broth over the layer with chicken meat. Place it in the refrigerator again and wait until the layer hardens.

12. Lay out the last mayonnaise layer. Let it harden in the refrigerator.

13. Place the finished aspic directly in the mold into hot water for a few seconds, shake slightly and place nicely on a common dish. Decorate with greens.

Chicken aspic with sour cream

If you can cook a dish with mayonnaise, then naturally you can cook it with sour cream. They cook it, and it’s eaten in literally 10 minutes, it turns out so delicious... So this delicious snack can be prepared with sour cream.

We will need:

• boiled chicken fillet – 300 g
• chicken broth - 2 cups
• sour cream - 1 cup
• gelatin - 30 g
• any vegetables - for decoration
• salt, pepper - to taste

Preparation:

1. Boil skinless chicken fillet according to the recipe given above. Then remove the fillet, cool slightly and separate into fibers. Strain the broth through several layers of gauze.

2. Prepare jelly. To do this, soak the gelatin in a small amount of water for 30-40 minutes.

3. After which we dilute half of the gelatin in chicken broth; see how to do this above. Dissolve the remaining gelatin with a small amount of water and mix with sour cream, which should be taken out in advance so that it warms to room temperature.

4. If desired, you can add the necessary spices to both the broth and sour cream.

5. You can use any vegetables for the dish. Bell pepper feathers, stars cut out of carrots, and cherry tomatoes, both fresh and canned, look very beautiful. Green peas or corn, olives or olives, and fresh herbs will help make the dish elegant.

6. Prepare the mold and place what you have prepared on the bottom. It’s better to post using your imagination. When the jelly hardens, we will turn the mold over and the fruits of your imagination will be visible, so if you are preparing a dish for a celebration, then you should try!

7. You can place the next layer of chicken meat on top, then vegetables again, then pour the contents with chicken broth and gelatin.

Or you can pour the jelly over the vegetables first, let the first layer harden in the refrigerator for about 30 minutes. Then lay out the chicken fillet and pour the broth again, let it harden. Then the next layer of vegetables, broth and back into the refrigerator.

Choose any method. The main thing is not to forget that we still have sour cream jelly waiting for its turn, so we need to leave room for it.

8. When you have poured the last layer of chicken broth with jelly, put the mold in the refrigerator for 1.5 hours so that the jelly has time to harden thoroughly.

9. Then take out the mold and pour sour cream sauce with gelatin. Place the mold in the refrigerator and leave there until completely cooled, but not less than 3 hours.

10. Before serving, lower the form with the aspic into hot water, remove, shake slightly and turn over onto a plate.

11. Decorate with vegetables and herbs.

Chicken fillet “Novgorod style” according to an old recipe

This is an old Russian recipe, and it is not often found in literature. Therefore, I share the recipe with great pleasure!

We will need:

• boiled chicken fillet (breast) - 200 g
• pickled tomatoes - 4 pcs
• tomato pickle - 1 cup
• chicken broth - 1 cup
• gelatin - 1 tbsp. spoon
• salt, pepper - to taste
• green peas - 0.5 cans
• greenery

Preparation:

1. Soak gelatin in a glass of cold boiled water and leave for 1 - 1.5 hours to swell. Then divide it into two parts.

2. Prepare two types of jelly. The first one is based on chicken broth, the second one is based on tomato brine. I use tomatoes and marinade from or. The marinade of these species is slightly sweet, and the fruits are small, just what you need!

We remember how to make jelly. We give a detailed description of this at the beginning of the article.

3. Pour a layer of marinade jelly into the mold, lay out the tomatoes, pour in the jelly again and let it harden.

4. Divide the chicken fillet into fibers and place in the next layer, pour over a layer of chicken jelly. And let it harden again. If desired, you can add a boiled egg, cut into slices.

5. Before serving, lower the jelly mold into hot water for a few seconds, then shake it slightly and place the aspic on a plate. Garnish with green peas and fresh herbs.

Assorted rolls “Arkhangelsk style”

This recipe, like the previous one, has been in my possession for a long time. Its description is also not often found in literature and on the Internet.

We will need:

• skinless chicken fillet – 200 g
• beef pulp - 200 gr
• chicken or meat jelly - 0.5 liters
• carrots - 1 - 2 pcs
• olives
• greenery
• salt, pepper - to taste

Preparation:

1. Skinless chicken fillet and beef, preferably tenderloin, cut into thin slices across the grain.

2. Beat off the layers of meat and chicken. It is better to beat chicken meat by wrapping it in film. The flesh of the meat is tender and can be easily damaged.

3. Place a layer of chicken fillet on the layer of beef, roll it into a roll and tie it with culinary thread. Or you can swap the meat.

4. Boil the beef until cooked, add salt and pepper at the end of cooking.

5. Remove the finished rolls from the broth and place under a press to drain off excess liquid. The rolls should cool completely.

6. Then cut off the thread and cut the rolls into pieces 1 cm thick. Or you can leave them entirely.

7. Pour a thin layer of jelly into the mold and allow it to harden completely. Then lay out pieces of chopped roll, garnish with rounds of boiled carrots, cucumbers, peppers, olives and herbs.

8. Pour a thin layer of jelly again. Let it harden.

You need to fill the roll several times until the layer of jelly above it is 0.5 cm.

9. Serve with horseradish sauce.

Faberge eggs

By preparing such an appetizer, you will delight your loved ones not only with a delicious dish, but also with its beautiful appearance.

We will need:

• eggs (empty eggshells) - 10 pcs.
• boiled chicken fillet – 200 g
• chicken broth - 1 cup
• gelatin - 20 g
• canned corn - 0.5 cans
• canned peas - 0.5 cans
• bell pepper - 1 piece
• boiled carrots - 1 pc.
• fresh greens
• salt, pepper - to taste

Preparation:

1. Boil the skinless chicken fillet in advance and prepare the broth.

2. Soak gelatin in a small amount of cold boiled water for 40 minutes.

3. Add gelatin and water to the broth and warm it thoroughly until the gelatin dissolves. But don't boil.

4. Cut the pepper into feathers, carrots into stars. Drain the peas and corn and dry on a paper towel. Separate the greens into small sprigs.

5. Cut the chicken fillet into neat cubes or separate it into fibers.

6. Wash the egg with soap and dry it, then pierce it with a thick needle from the thick edge, make a hole of such a size that it is convenient to put the filling into it.

Pour out the contents of the eggs, rinse the shells inside and out with soda solution, pour boiling water over them and let dry.

7. Fill the eggs 3/4 full, beautifully placing the ingredients inside.

8. Using a funnel or a scoop with a spout, pour the gelatin mixture into the egg, filling it to the top.

9. Place the eggs in a wire rack and let them harden in the refrigerator for 3 - 4 hours.

10. Take out and peel the shell.

11. Place the eggs on a plate and, if desired, garnish with the remaining vegetables, herbs, peas and corn.

Eggs can be stuffed as your imagination dictates. And from those components that you will want to have on your table. Agree that such a dish looks quite worthy and will take the same worthy place on the festive table.

In a similar way, you can prepare the aspic in a bottle or plastic glass, or in any other suitable form.

The recipe remains unchanged.

Chicken fillet and vegetable roll

This recipe is prepared in an unusual way and is different from all previous recipes. The difference is that chicken and vegetables are mixed with gelatin and baked in the oven. Then the roll is placed under the press and cooled.

The recipe is so simple and easy that it won’t be difficult to prepare. In order not to describe the sequence, I suggest watching a short video.

All that remains to be said is that any ingredients for the roll can be used: in addition to chicken meat, you can use assorted meat, you can also take whatever vegetables you want. You can also use your favorite spices for the roll, thanks to them you can add spiciness and piquancy.

As you probably noticed, all recipes are given almost according to the same scheme. The broth is being prepared, the jelly is being prepared. Then the mold is filled with ingredients and filled with broth and gelatin. Then put it in the refrigerator and cool.

There is one scheme, but you can decorate the dish in a variety of ways. I suggest you look at some interesting design ideas.

Ideas for decorating chicken aspic

You can add mushrooms as an ingredient. Whole mushrooms look very beautiful when cut. Therefore, small porcini mushrooms or champignons will look great in this aspic.

If you place a whole boiled chicken egg in the center, then on the cut you can see such a beautiful picture.

You can add various berries, such as cranberries or lingonberries, to the jelly molds. This is what a dish might look like if you add pomegranate seeds to it.

Various shapes can be given to a festive dish by using unusually shaped salad bowls. Agree that anyone will enjoy such a snack.

By rolling fresh slices of cucumber and boiled carrots into such beautiful curls, you can perfectly decorate the appetizer and create a certain sophisticated look for the entire dish as a whole.

And you can create such beautiful forms. The main thing is not to be afraid to use your imagination and then you will certainly end up with something unusual and original!

And in conclusion, I want to give a recipe for horseradish sauce, which is almost always served with aspic.

Horseradish sauce

We will need:

• horseradish - 100 gr
• water - 0.5 cups
• vinegar 3% - 0.5 cups
• sugar - 1 teaspoon
• salt - 1 teaspoon

Preparation:

Wash the horseradish root thoroughly, remove the skin and grate it. Pour hot water and cover with a lid. When the water has cooled, add sugar, salt and vinegar. To stir thoroughly.

Keep refrigerated.

Well, now, perhaps that’s all. Today we looked at how to cook chicken aspic from the very beginning to the very end. Starting from the preparation of chicken broth and jelly, and ending with the horseradish sauce that is invariably served with this dish.

We also looked at various recipes, options and design ideas. And I am 100% sure that now everyone who undertakes to prepare this favorite snack among the people will not lack knowledge. And everyone will end up with a delicious dish, which is always found at any festive table on Hurray. New Year and Christmas are coming! So cook deliciously!

Bon appetit!

7-11 servings

6 hours 50 minutes -7 hours 5 minutes

133-137 kcal

5 /5 (2 )

What dishes will look most worthy on the holiday table? The easiest option is to prepare aspic, because it looks impressive and appetizing, and the cooking process is elementary. I bring to your attention simple recipes with step-by-step photos of preparing aspic with gelatin from chicken, pork and beef at home.

Pork jellied recipe with gelatin

Kitchenware: a long ceramic knife, two saucepans with a capacity of at least 5 liters and 2 liters, several bowls of different depths and sizes, a wooden cutting board, a measuring cup, cheesecloth or a fine sieve, a whisk, silicone muffin tins, a silicone brush.

Ingredients

Step-by-step preparation

Let's prepare the broth

Let's prepare the aspic

1. Remove the cooked pork and carrots from the broth and discard the remaining ingredients.
   
2. Pour 25-28 g of gelatin into a small container and fill it with 120-130 ml of ordinary cold water.
   
3. Stir the resulting mixture thoroughly and leave it in this state for 15 minutes so that the gelatin swells well.
   
4. Cut the cooled meat and carrots into small cubes.
   
5. Cut the hard-boiled eggs in half and take out the yolks; we won’t need them anymore.
   


6. Mix all three crushed ingredients in a large deep bowl and add 140-160 g of canned peas there. Salt and pepper the resulting mass in accordance with personal taste preferences. Gently stir the ingredients so that the spices are evenly distributed.
   
7. Strain the pork broth into a separate container and measure out 600 ml of the total volume; we will not need the remaining liquid after this.
   
8. Place the swollen gelatin in 600 ml of broth and stir the mass with a whisk until the gelatin grains are completely dissolved.
   
9. We pass the resulting mass through a sieve or cheesecloth again, so that the future aspic is particularly transparent.
   
10. We place the silicone molds on a cutting board so that the filling can be easily transferred to the refrigerator.
    



11. Place the prepared chopped mass on top of the greens, pressing it tightly against the walls and bottom of the pan.
    
12. Carefully fill each mold with broth, then place the product in the refrigerator for at least 6 hours.
    

Meat aspic recipe video

After watching the video below, you will learn how to prepare aspic from meat with gelatin, as described in the recipe above.

Recipe for chicken aspic with agar-agar

Cooking time: 2:35-2:55.
Calorie content (per 100 g): 157-161 kcal.
Number of servings: six.
Kitchenware: two saucepans with a volume of at least 5 liters and 2 liters, a ceramic kitchen knife, a measuring cup and a kitchen scale, a wooden cutting board, several containers of various sizes and depths, a fine sieve or cheesecloth, silicone molds for baking muffins.

Ingredients

Step-by-step preparation

1. Wash the chicken breast thoroughly under cold water and place it in a large saucepan. Fill the meat with 1.6-2.1 liters of water and place the dishes on the stove. We wait for the water to boil, after which we add 1 peeled carrot and 2 peeled onions to the chicken. After boiling again, add 3-4 bay leaves, 3-4 allspice peas and 8-10 black peppercorns to the broth. Cook all the ingredients until the chicken breast is completely cooked for about an hour. Remove the finished meat and carrots from the pan and cool.
   
2. We cut the carrots into thin rings and put them in a small amount of cold water so that they do not lose their color while we disassemble the chicken. Strain the chicken broth through a sieve or cheesecloth, then pour out 200 ml of the total volume. We won't need the remaining broth after this. In a small saucepan, hard boil three chicken eggs.
   
3. Place 2-3 parsley leaves on the bottom of the mold, on top of which we place 2-3 carrot rings.
   
4. Separate the chicken meat from the bone and cut it into small cubes. The smaller we cut it, the tastier the aspic will be.
   


5. We peel the hard-boiled eggs and carefully cut them into four parts so that the yolk does not fall out.
   
6. On top of the carrots, place a quarter of the egg, yolk side down, on one half of the mold, and chopped meat on the other.
   
7. Distribute the chopped garlic evenly among each ramekin, then add the remaining chicken.
   


8. Pour in 200 ml of chicken broth prepared earlier and mix thoroughly.
   
9. Place the pan on the stove and bring the resulting liquid to a boil. After the broth boils, let it simmer for another five minutes.
   


10. Allow the product to cool to room temperature, then place the molds in the refrigerator for about an hour.
    

Poultry jellied recipe video

This video shows in detail the entire process of preparing a festive-looking chicken or turkey aspic according to the recipe described above.

Beef jellied recipe with gelatin

Cooking time: 6:25-6:40.
Calorie content (per 100 g): 118-121 kcal.
Number of servings: from 6 to 10.
Kitchenware: two saucepans, a ceramic knife, a measuring cup, several deep containers, a fine sieve or cheesecloth, a cutting board, a cake pan.

Ingredients

Step-by-step preparation

Prepare the ingredients and cook the broth

1. Boil 4 hard-boiled eggs in one pan. Place 320-480 g of beef, 1 peeled carrot, 1 onion in a separate pan and fill everything with 1.6-1.8 liters of water. After the liquid boils, add 2-3 bay leaves and 6-8 black peppercorns. Cook all ingredients until beef is fully cooked, approximately 1:15-1:25. Remove the boiled meat and carrots from the pan and transfer to a plate, allowing them to cool. Pass the broth through a sieve or cheesecloth, then measure out 560-660 ml of broth.
   
2. Salt the broth to taste and stir thoroughly until the spice grains dissolve.
3. In a small bowl, dissolve 20-23 g of gelatin in 150-180 ml of cold water, mix and set aside to swell.
   
4. Cut the boiled eggs in half and take out the yolk; we won't need it.
   




5. Place the swollen gelatin on the fire and, stirring vigorously, cook the mixture until the gelatin grains are completely dissolved.
   
6. Pour the dissolved gelatin into the warm broth and mix the mixture thoroughly.
   

Let's prepare the aspic

Beef aspic recipe video

Check out the video below, and preparing a fabulous beef aspic with gelatin according to the step-by-step recipe described above will no longer be a huge problem for you.

Meat and fish aspic is usually prepared for the festive table, since this dish serves as the main decoration. The picture can be “painted” with carrots, bell peppers, herbs, canned peas and other tasty ingredients.

Several recipes with photos describe step by step the process of preparing jellied meat with gelatin.

To prepare this dish, lean meat varieties are usually chosen. The reason is not only the dietary aspect, but also because the fat significantly reduces the clarity of the broth. And the essence of aspic is precisely to get a clean, almost completely transparent broth, which can then be decorated with all kinds of vegetables.

Speaking of calories. Various aspics can be considered dietary products. For example, a dish made from lean beef will provide only 80-85 kcal per 100 g.

To prepare this dish we will take the following products:

• beef fillet (preferably tenderloin) – 300 g (enough for 6 servings);
• a little more than a liter of water (in total you should get a liter of broth);
• carrots and onions – 1 piece each;
• 30 g gelatin (if less, the consistency will be shaky, if more, dense);
• 2 chicken or 4 quail eggs, hard-boiled (for decoration);
• 2 tablespoons of green peas;
• several cranberries - also for decoration;
• salt, spices and herbs - at your discretion.

To prepare meat aspic according to this recipe, follow the descriptions with photos presented below.

Preparation progress:

Step 1. Prepare all the components: wash the meat and remove the films from it. We peel the onions and carrots and leave them whole - this is how they will cook in the broth.

Step 2. Place the meat and vegetables in cold water and quickly bring to a boil. After this, remove all the foam and cook over low heat for another 1-1.5 hours. The water should not boil at this time: only a slightly noticeable bubbling on the surface is allowed.

Step 3. At the very beginning of cooking, you can add a little salt, but there should be a little salt at first - after all, the water will still have time to boil away. And 15-20 minutes before readiness, add all the spices: bay leaf, pepper. You can also add salt to the final level.

Step 4. While the broth is preparing, let's make gelatin. Take 30 g of powder (that’s 1.5 tablespoons) and soak it in half a glass of cool boiled water. Stir thoroughly and leave for 30-40 minutes. You can also soak it in broth, but to do this you will need to wait until it has cooled completely.

Step 5. As soon as the broth is cooked, remove all components and strain, draining through cheesecloth or a sieve. Let it cool completely.

Step 6. While it cools, cut all the components into beautiful pieces. The meat is simply placed at the bottom of the container where the aspic will be.

But carrots can be cut into slices or flowers. Let's not forget about the greens - parsley leaves look especially beautiful. Eggs can be cut in half or cubes.

Step 7. When the broth has completely cooled down, dissolve a glass of swollen gelatin in it and heat it on the stove until completely dissolved. However, there is no need to bring it to a boil - just heat it well, but no more.

After this, the broth must be strained again. In the meantime, place the chopped pieces of meat and vegetables in molds or in a large common dish.

Step 8. Pour in the broth, let cool to room temperature and place in the refrigerator overnight (at least 4 hours). After this, you can invite everyone to the table - the result is a very beautiful, healthy and truly festive dish.

Pork jellied meat: step-by-step recipe with photos

Now let's get to the pork. This is more juicy meat, which, however, is slightly more high in calories - the finished product will give 100-120 kcal per 100 g, or even more (depending on the fat content of the meat).

For lovers of dietary dishes, you can take half-fat pork - for example, the same tenderloin or carb, as well as a shoulder blade. This fillet has a pleasant light pink color, and there are almost no layers of fat in it.

Very often, beginners and even experienced cooks wonder how to make aspic from meat - with or without gelatin. The answer here depends on which ingredients of the dish you choose.

If, in addition to the fillet, you take pork legs and ears (a standard set for jellied meat), of course, you can do without gelatin. But we have aspic, not jellied meat, so we definitely use gelatin - otherwise we definitely won’t get the right consistency.

To prepare pork aspic, we will use the following products.

Ingredients (this is for 12-15 servings):

• 1 kg pork;
• 2 carrots and onions;
• several cloves of garlic;
• water – a little more than 2 liters;
• gelatin – 60 g (i.e. 3 tablespoons);
• peas, cranberries and other bright ingredients for decoration;
• salt and spices, as well as herbs - at your discretion.

This recipe for jellied meat is largely the same as the previous one. Cook the broth, dissolve the gelatin and place the mold in the refrigerator.

Cooking method step by step:

Step 1. Cook the broth, remove the foam. After boiling, cook over low heat for 1.5 hours.

Step 2. Strain through a sieve and remove all components.

Step 3. Leave the gelatin to swell in 1.5 cups of cool boiled water. Meanwhile, chop all the ingredients and place them in the dish. You can place carrot slices at the very bottom of the bowl - they will then end up on top.

Step 4. Dissolve the swollen gelatin in the broth, heat and stir. Pour the broth with gelatin over the chopped meat and vegetables, then put it in the refrigerator overnight - the jellied meat is ready.

NOTE

When serving, you need to immerse the dish in boiling water for literally 3-4 seconds so that the product comes away from the walls. Then carefully turn the bowl over and place it on a festive dish.

Aspic from various meats: recipe with photos step by step

Of course, such a dish can also be prepared from cold cuts. For example, take pork and beef at once, and also add lamb. Jellied meat is also prepared from chicken, and it can also be mixed with beef fillet, alternating light fibers with dark ones.

For this recipe we will take:

• chicken breast – 500 g;
• beef fillet – 500 g;
• a little more than 2 liters of water;
• 60 g gelatin;
• onions and carrots – 2 pieces each;
• ingredients for decoration (peas, cranberries, etc.);
• salt, spices and herbs.

We will act like this:

Step 1. Wash the meat and put it in cold water along with peeled onions and carrots - cook until boiling, skim off the foam.

Step 2. While the broth is cooking, soak the gelatin. And when it swells, add it to the cooled broth. Heat, stir and strain.

Step 3. Cut the meat into portions and place in a dish.

Step 4. Add garlic passed through a crush.

Step 5. Lay out the other components for decoration and pour in the cooled broth with gelatin. Place in the refrigerator overnight and you're done.

Jellied meat can be prepared according to different recipes with photos, but the principle of the technology is the same: the broth is boiled, in which gelatin is then dissolved and decorated with vegetables.

You can serve this dish with herbs, horseradish or mustard - essentially the same tasty additions that are often served with jellied meat - the “big brother” of aspic. And you won’t need a side dish as such; perhaps only fresh vegetables and beautiful Yalta onions.

Jellied meat has long been a worthy decoration for the New Year's table - along with and.

Bon appetit!