Chicken aspic: how to make a clear broth and get rid of fat

Aspic is a dish that no holiday table can do without. One of the indicators of a successful aspic is a clear and rich broth. And the most successful it is obtained from chicken meat - moderately fatty and juicy.

One of the culinary blogs (v.vanilinka) published a recipe for transparent chicken aspic on Instagram and a few secrets of cooking this popular dish.

Ingredients:

• chicken legs, wings, neck, head - 1 kg
• meat parts of chicken - 1.5-2 kg
• carrots - 2-4 pieces
• onions - 2-4 pieces
• parsley root - 1\2 pcs
• bay leaves - 3-4 pcs
• peppercorns - 6-10 pcs
• allspice peppercorns - 1-2 pcs
• salt
• garlic - 4-7 cloves
• spices

Method of preparation:

1. Rinse all parts of the chicken well. If you have time, you can soak it in cold salt water for 5-6 hours. Afterwards, drain this water.

2. Put the bones on the bottom of a large saucepan, meat parts on top and cover with cold water 2-3 fingers above the level of the meat. Bring to a boil over medium heat. In the process, you will need to skim off the foam and protein, add 1.5 tsp of salt and cook over low heat for 4-6 hours.

3. Add vegetables, spices, and salt 1-2 hours before switching off.

4. Add garlic 5 minutes before turning off.

5. When everything is ready, remove the meat and bones from the broth. Disassemble the meat into fibers, removing all bones and cartilage. The broth should be filtered through a sieve.

6. Put the meat into molds. If desired, garnish with carrots, boiled eggs or herbs. Pour the broth and leave to cool on the table. When cool, put in the refrigerator. It will take 5-6 hours for the aspic to harden.

The secrets of cooking:

• If the broth is cloudy, it can be cleaned with egg white. To do this, whip the broth into a foam, add it to the boiling broth without meat, cook for a few minutes, and then strain.
• The fat on the surface of the broth can be cleaned with paper napkins. You need to put the napkin several times on the surface and when it is soaked, simply remove it.
• If the aspic is not frozen, it should be reheated and diluted with swollen gelatin.
• If there are no chicken bones, gelatin can be used to solidify it.
• The aspic can be stored in the refrigerator for up to 5 days. If you do not have time to eat it, you need to freeze it. At the right time, defrost the dish again, boil it, and let it freeze again.