John Myers
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Chicken in Aspic
The perfect chicken in aspic recipe with a picture and simple step-by-step instructions.
- 450 ml Water
- 40 ml Brandy vinegar
- 2 tsp Salt
- 6 sheet Gelatin
- 2 piece Chicken breast fillets
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 1 pinch Hot paprika powder
- 1 tbsp Butter
- 2 piece Tomatoes
- 2 piece Hard-Boiled eggs
- 2 piece Pickles
Aspic
- Soak the gelatine, heat the water slightly in a saucepan and stir in the gelatine. Season with 2 teaspoons of salt and 40ml of vinegar (if you like it a bit more acidic, use more vinegar). Let cool down.
chicken
- Season the chicken breasts with salt, pepper and paprika and slowly fry in butter on all sides.
Chopping work in between
- Pour a small mirror of the gelatine-vinegar-water into 3 plates and place in the refrigerator until the mirror is hard. In the meantime, peel the eggs and cut into quarters, slice the tomatoes and cut the cucumber into strips. Take the chicken breasts out of the pan, wrap them in aluminum and let them rest for a while.
final spurt
- Cut the chicken breasts into slices and place all the ingredients on the plates. Refill liquid aspic again (not too much, otherwise things will float away) and place in the refrigerator until it is hard. Then add the rest of the aspic until all the ingredients are covered. Fried potatoes taste good with it.
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