Transparent and aromatic homemade aspic is a great table decoration.
But to make the dish truly appetizing, you have to try.
First, you need to figure out what part of the chicken is best for jellied meat and how to cook the product correctly.
Chefs note that the best part is the “quarter”.
For example, you can take the drumstick, thigh or part of the back for cooking.
It wouldn't hurt to add a couple of chicken feet, which contain a lot of collagen. In this case, the dish will set faster.
There is no need to pre-soak the bird. You should start cooking it straight away.
Another important rule is not to overdo it with water.
For 1 kilogram of chicken you should take about 1.5-1.8 liters of water. If you need to add water during the cooking process, it is advisable to use boiling water so that the broth is clear.
In addition, when cooking, you need to remember that the first water should be drained, otherwise the transparent and appetizing treat will definitely not turn out.
It is also important to consider that aspic takes a lot of time. The process of making aspic from chicken takes about 3-4 hours.
