Chicken in aspic, fresh and delightful, is ideal for the hottest days. Perfect for a dinner with friends as an appetizer or even as a main course. Easy and quick recipe.

Despite the quick execution, it needs about 3 hours of resting in the fridge: ideally, prepare it the night before.

If you like these fresh recipes, also try the Ham rolls in aspic.

Now let’s see together how to make the Chicken in Aspic. Prepare the ingredients and let’s get started!

And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. Looking forward to hearing from you.

Gabriella

Other tasty recipes:

Difficulty: Easy
Cost: Economical
Rest time: 5 Hours
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian

Ingredients

1/2 chicken breast (or turkey)
1 cube gelatin
20 oz water
2 tbsps red wine vinegar (or lemon juice)
mushrooms in oil (to taste)
olives (to taste)
1 egg (hard-boiled)

Tools

To make the Chicken in Aspic recipe, you need:

1 Pressure Cooker
1 Pot

Steps

First, boil the chicken with 2 bay leaves in the pressure cooker along with 5 glasses of water for about 20 minutes. Once cooked, let it cool and then shred it with your hands. Alternatively, cook it in a traditional pot for about 40 – 50 minutes.
Meanwhile, prepare the gelatin: put 10 oz of water in a small pot, add the gelatin cube and heat. Once the cube has dissolved, turn off the heat and add the rest of the water and the tablespoons of vinegar (or lemon), stirring. Then, set aside.
In the meantime, prepare the hard-boiled egg: place the egg in a small pot with plenty of cold water and cook for about ten minutes from the boiling point, then cool under cold running water. Once cold, cut it and set aside.
Place the shredded chicken in a baking dish, cover with the gelatin and then arrange the mushrooms, olives, and sliced hard-boiled egg as you like; cover with plastic wrap and refrigerate for at least 5 hours.
Finally, here is the chicken in aspic ready. Enjoy your meal!
Until next recipe.