Aspic takes pride of place on tables during holidays and family gatherings, but its preparation requires real culinary skill from the hostess.
Even the most experienced cooks sometimes encounter problems when preparing jellied meat, when it completely refuses to harden, despite their efforts and the use of proven recipes.
Instead of getting upset over such a trivial matter, listen to the advice of the expert of the online publication BelNovosti, chef Yulia Arkhipova, who suggested two simple and effective ways to save the dish.
Add additional ingredients
Perhaps one of the easiest ways to remedy the situation is to boil extra chicken feet, necks and wings.
These parts of the bird's carcass contain a lot of collagen, which means that the jellied meat is simply doomed to solidify.
Simply cook the chicken parts in a separate pan until fully cooked, strain the broth and mix it with the uncured aspic.
The only thing left to do is to evenly pour the resulting mass into the molds and put it in the refrigerator for several hours.
Use gelatin
Although adding gelatin to aspic is not encouraged by professional chefs, in emergency cases you can resort to the help of this product.
You will need a packet of gelatin, which usually weighs about 25 grams, and 100-150 ml of warm water.
Dissolve the gelatin in the liquid and leave it for 10-15 minutes to infuse, then carefully pour it into the aspic, stirring thoroughly.
The plan is exactly the same: the jellied meat needs to be poured into molds and taken to the refrigerator, where it will harden.
Expert: Julia Arkhipova
