Chicken Aspic with Gelatin (Kholodets)

Chicken aspic with gelatin is the "lazy" take on classic kholodets: pure chicken meat and clear savory jelly made from broth, with no hours-long simmering. All you do is poach a chicken breast with carrots and garlic, dissolve gelatin in the broth and pour it into small bowls. Delicious and, best of all, quick - I heartily recommend it!

Chicken Aspic with Gelatin (Kholodets)

Easy chicken aspic made with broth and gelatin: pure meat, carrots and clear savory jelly. A quick take on classic kholodets - no hours of simmering.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Setting 4 hours hrs

Total Time 5 hours hrs

Servings: 4 servings

Course: Meat dishes

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 1 chicken breast
• 3 carrots
• 5 cloves garlic
• salt to taste
• 3 tbsp gelatin
• 1 l water approximately - you'll need 3 cups of finished broth

Method

 

1. Make the broth: cover the chicken breast with water, bring to a boil and keep skimming off the foam. Add the peeled carrots to the same broth, drop in the garlic for aroma and season with salt to taste.
2. Once the chicken is cooked through, take it out and pull it into pieces. Remove the cooked carrots as well and cut them up.
3. Measure out 3 cups (750 ml) of broth and strain it through a sieve into another saucepan. Add the gelatin and dissolve it over low heat, stirring constantly - do not let it boil.
4. Divide the meat and carrots between small bowls. Pour the gelatin broth on top - again through a sieve.
   
5. Let cool, then refrigerate until fully set. A wonderful aspic, however you like to call it. Enjoy!
   

Notes

Never boil the gelatin - it loses its setting power. It's easiest to pour the aspic in the evening and leave it in the fridge overnight.

Secrets of crystal-clear jelly

• Foam: always skim it off while the broth simmers - that's the key to a clean, transparent aspic.
• Sieve: strain twice - first the broth itself, then once more as you fill the bowls.
• Never boil the gelatin: boiling destroys its setting power. Dissolve it over low heat, stirring constantly.
• Meat: breast gives a light, lean broth. For a richer flavor use thighs or drumsticks and skim the excess fat off the surface.

How to serve

The classic way is with mustard or horseradish and a slice of fresh bread. Individual bowls are doubly convenient: no slicing needed, and everyone gets their own portion of meat and carrots. It also looks lovely as an elegant aspic on a holiday table.

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