How to make transparent and tasty chicken aspic: it will not be greasy

Almost everyone loves homemade aspic. You can make it from any meat. However, it will be most delicious with chicken, pork, and even fish. To prevent it from being greasy, culinary experts recommend that you skim off the foam during cooking.

The FoodOboz editorial team shares a recipe for a delicious, transparent aspic made from chicken meat, vegetables and spices.

Ingredients:

• chicken legs and wings - 2 kg
• onion - 1 pc.
• carrot - 1 pc.
• parsley root - 1 pc.
• garlic, cloves - 4 pcs.
• bay leaf - 1 pc.
• black peppercorns - 6 pcs.
• salt to taste

Method of preparation:

1. Wash chicken meat thoroughly, put it in a large saucepan, cover with water and bring to a boil over high heat. Be sure to remove the foam with a slotted spoon.

2. Peel carrots, onion and parsley root, fry in a dry hot frying pan for about 3 minutes and add to the pot. Reduce the heat to medium and cook under the lid for 4 hours.

3. Remove the meat and vegetables with a slotted spoon. Strain the broth through a sieve into a separate saucepan. Remove the meat from the bone and chop finely with the skin on. Put it into deep plates where the chicken aspic will be frozen.

4. Chop garlic and add to the meat. Mix and pour the broth into deep plates.

5. Put the jelly in the refrigerator until it is completely frozen. Garnish with herbs if desired.