Chicken fillet – recipes with photos. How to cook chicken aspic with and without gelatin

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Many housewives decorate the festive feast with jellied chicken meat. This dish is light, nutritious, looks very nice on the table. To prepare such an appetizer, it is not necessary to have special culinary skills. If you follow the step-by-step recipes suggested below, even an amateur chef can make a delicious aspic.

How to cook aspic from chicken

Cooking aspic from chicken will not take much time, because it is simple and quick to do. A delicate, mouth-watering dish is made out to your taste, laying it out in curly containers for pouring. In addition to poultry meat, put pork or beef, boiled eggs, green peas or corn, lemon slices, vegetables (carrots, bell peppers, onions), greens.

Cooking a cold dish is best from a rooster. It has more gelling components, which makes the filler more elastic and beautiful in appearance. However, chicken carcass is also used. You can make jelly from parts of the bird (lower legs, neck, hips, wings). As a rule, to create jellied meat, the broth is first cooked. It should have a golden color, a pleasant smell. Then gelatin is added to it, and then the rest of the ingredients.

Chicken aspic recipe

Today, the classic chicken aspic recipe has many options. It is prepared with and without gelatin, with other types of meat, mayonnaise or sour cream, vegetables. The broth for the dish is cooked in a slow cooker or pan. The appetizer is poured into plates, bowls or bowls, and an analogue of the brawn is made using a bottle. Below are the most popular methods for creating a delicious, satisfying chicken jelly..

Jellied chicken with gelatin

  • Cooking time: 2 hours.
  • Servings Per Container: 15 Persons.
  • Calories: 72 kcal.
  • Purpose: for lunch, dinner.
  • Cuisine: Russian, European.
  • Difficulty: medium.

Jellied chicken with gelatin is a simple and tasty dish. It is considered universal: suitable for everyday meals and festive feasts. Preparing a cold appetizer is easy and fast (not counting the time for freezing). This recipe uses chicken, vegetables, eggs. Thick jelly chicken served with mustard, horseradish, ketchup, garlic sauce.


  • chicken breast – 1 kg;
  • carrot – 1 piece;
  • chicken broth – 1 liter;
  • gelatin – 30 grams;
  • onions – 1 pc.;
  • garlic – 3 prongs;
  • egg – 3 pcs.;
  • greens (parsley, dill) – how much is needed for decoration.

Cooking method:

  1. Rinse the poultry meat very well, add water.
  2. Put to boil the broth. First bring to a boil, remove the foam with a slotted spoon.
  3. Then remove the onion peel from the onion, peel the carrots. Put them in a decoction, cook an hour.
  4. Pour gelatin into a deep bowl, add water, wait until it swells.
  5. Strain the broth from chicken meat, remove fat. Add gelatin to the broth, mix the components thoroughly.
  6. Cut boiled fillet into slices or split into fiber by hand.
  7. Peel the boiled eggs, cut into slices.
  8. Put meat, eggs, carrots in slices, chopped garlic, greens in a form or a deep plate.
  9. Pour in broth with gelatin.
  10. Refrigerate until completely frozen (approximately 4-5 hours).

Ready chicken aspic with gelatin on a plate

Jellied chicken in a slow cooker

  • Cooking time: 8 hours.
  • Servings Per Container: 8 Persons.
  • Calories: 208 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian, European.
  • Difficulty: medium.

Another way is very common how to cook a cold dish at home – aspic from chicken in a slow cooker. This recipe allows you to shorten the process of creating a jelly and makes it more convenient. You will need a whole carcass of chicken or rooster, sour cream of medium fat content, vegetables. The appetizer is bottled in small forms, served with your favorite spicy addition (horseradish, mustard and so on).


  • chicken carcass – 1200 g;
  • gelatin – 20 g;
  • onions, carrots – 1 pc.;
  • homemade sour cream – 8 tbsp. spoons;
  • water – 1.2 liters;
  • garlic – 1 clove;
  • lettuce – 1 pc.;
  • canned corn – 3 tbsp. l .;
  • peppercorns – 8 pcs.;
  • salt, ground black pepper – to taste.

Cooking method:

  1. Rinse the carcass thoroughly, divide into 4 parts and put in a multicooker.
  2. Add whole onions, carrots, peppers in a pot.
  3. Pour in water, salt, pepper.
  4. Run the “Bouillon” mode for 1.5 hours. Remove film from broth several times.
  5. After turning on the “Soup” program for 2 hours.
  6. Take out meat, vegetables on a plate.
  7. Separate the chicken from the bones, remove the skin.
  8. Finely chop the bird, cut the carrots into cubes.
  9. Strain the broth through cheesecloth. Pour a full glass of broth, pour gelatin into it and leave for half an hour.
  10. After gelatin you need to dissolve in a water bath, cool a little.
  11. Pour a few tablespoons (3-4) of gelatin into sour cream, mix, salt.
  12. Add dissolved gelatin, garlic, crushed under a press, salt, pepper to the broth.
  13. Pour a little sour cream-gelatin mixture into molds, send to a cold place until solidified.
  14. Then add chicken, carrots, corn. Pour the broth and put in the refrigerator again (leave room for a layer of sour cream).
  15. When the jellies harden, pour sour cream and clean again in the cold.

Jellied with chicken on a plate

Chicken jellied in a bottle

  • Cooking time: 5 hours.
  • Servings Per Container: 6-8 Persons.
  • Calories: 204 kcal.
  • Destination: for dinner.
  • Cuisine: Russian, European.
  • Difficulty: medium.

Jellied chicken recipe in a bottle gives a chance to cook a delicious and original treat for guests or family. A cold appetizer can be a great alternative to saltisone or brawn. Such a dish will be the “highlight” of a festive feast or a hearty daily breakfast. The appetizer can be supplemented with green peas or corn, sautéed onions, carrots.


  • chicken legs – 1 kg;
  • garlic – 2 cloves;
  • instant gelatin – 1 tbsp. l .;
  • salad pepper – 1 pc.;
  • canned corn – 3 tbsp. l .;
  • walnuts – 100 g;
  • salt – 0.5 tsp;
  • black pepper.

Cooking method:

  1. Rinse the legs under running water, dry with a paper towel.
  2. Remove bone from meat, cut into small pieces.
  3. Put the bird in a pan, cover and simmer over medium heat for about 40 minutes.
  4. Nuts detail.
  5. Hot broth, which was formed when stewing meat, pour a tablespoon of gelatin. Wait until it is completely dissolved.
  6. In a deep form or bowl, combine poultry with broth, nuts, garlic, slices of pepper, corn, gelatin mixture, salt, pepper.
  7. Take a plastic bottle, cut the neck over a wide area.
  8. Put the future aspic in it.
  9. Put the workpiece in the refrigerator for 5 hours (even better all night) until completely solidified.
  10. Take the roll out of the bottle with a knife, cut into pieces and serve..

Chicken jellied in plastic bottles

Chicken fillet

  • Cooking time: 2 hours (+ solidification time).
  • Servings Per Container: 4-6 Persons.
  • Calories: 53 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian, European.
  • Difficulty: medium.

The next option, how to cook a delicious and simple dinner or lunch, is aspic from chicken breast. Products for this cold appetizer are available in any store, it is made quickly and easily. You can decorate the dish with any vegetables, herbs, legumes. Piquancy will betray him garlic and black pepper. It is recommended to cook meat and vegetables in advance, which will speed up the cooking process..


  • boiled fillet – 160 g;
  • gelatin – 10 g;
  • chicken broth – 250 g;
  • bell pepper – 1 pc.;
  • boiled carrot -? part;
  • salt pepper;
  • fresh herbs to taste.

Cooking method:

  1. Pour gelatin with cooled broth, mix components well, leave for 10 minutes.
  2. Heat the gelatin container in a water bath so that it completely dissolves. Cool.
  3. Cut lettuce into rings, spread evenly on the bottom of a deep plate.
  4. Lay poultry meat on top.
  5. Next – sprigs of greens, carrot circles.
  6. Gently pour the ingredients in the broth and place in a cold place overnight.

Jellied with carrots with chicken

Gelatin-free chicken

  • Cooking time: 5 hours.
  • Servings Per Container: 6-8 Persons.
  • Calories: 160 kcal.
  • Purpose: for lunch, dinner.
  • Cuisine: Russian, European.
  • Difficulty: medium.

Jellied chicken-free jellied meat turns out to be no less tasty than with gelling agent. In order for the dish to freeze well, it is advisable to use meat with the maximum amount of natural “gelatin”, for example, a carcass of a home rooster. You can add beef or pork legs, then the snack will be even more appetizing. The broth is cooked with vegetables and allspice.


  • chicken fillet – 500 g;
  • rooster carcass – 1500 g;
  • carrot – 1 pc.;
  • onions – 1 head;
  • bay leaf – 3 pcs.;
  • black pepper, salt;
  • allspice peas – 5 pcs.;
  • garlic – 2 cloves.

Cooking method:

  1. Rinse the bird carcass, remove any remaining feathers.
  2. Cut the rooster into pieces. Dip in a pan, put to boil the broth.
  3. After boiling, boil for another five minutes and then drain the water.
  4. Pour clean water so that it covers the meat with two fingers.
  5. Put on the stove again, after boiling, remove the foam, cook on low heat for 3 hours.
  6. Add chicken legs, peeled onions and carrots, salt, spices to the rooster.
  7. Cook another 1.5 hours over low heat..
  8. Remove the bird from the broth, cool, take it apart (meat, cartilage and bones separately).
  9. Pull the vegetables out of the broth too.
  10. Grind the garlic under a press, pour into a broth. After half an hour strain it.
  11. Grind meat or fiberize it. Arrange in small tins, pour broth.
  12. When the dish is slightly set, add “stars” from carrots, sprigs of greens to it.
  13. Put the filler in the refrigerator until it solidifies..

Jellied Chicken Jellied

Jellied chicken with mayonnaise

  • Cooking time: 3 hours.
  • Servings Per Container: 3-4 Persons.
  • Calorie content: 170 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian, European.
  • Difficulty: medium.

Soft, tender jellied chicken and mayonnaise will surely please guests. Often the sauce is added to the finished dish, but you can experiment. In addition to taste delights, the appetizer also causes aesthetic pleasure, as it looks very nice when served. Jellied chicken is cooked in one dish or form, poured into bowls or bowls.


  • chicken meat broth – 1 liter;
  • fillet – 1 pc.;
  • gelatin – 40 g;
  • carrot – 1 pc.;
  • mayonnaise – 150 g;
  • sweet pepper – 1 pc.;
  • nutmeg – a couple of pinches;
  • fresh dill – a bunch;
  • pepper, salt.

Cooking method:

  1. Pour gelatin into cold boiled water, leave to swell (60 minutes).
  2. Place the breast and carrot in a saucepan, add water and put to cook.
  3. After boiling, add salt, pepper, remove the foam with a slotted spoon and make a small fire
  4. Take out the meat and carrots, cool. Cut the fillet into small pieces, carrot and bell pepper – into cubes.
  5. Pour the swollen gelatin into the broth, mix and heat until the gelling agent is completely dissolved (do not boil!).
  6. Carefully drop the dill into the silicone mold, a little pepper. Pour with mayonnaise.
  7. Put carrots on top, then meat and chopped nuts.
  8. Gently pour the broth and refrigerate for 2-3 hours.
  9. Turn the form onto a plate, send it back to the cold before serving..

Jellied chicken with mayonnaise

Jellied eggs with chicken

  • Cooking time: 6 hours (+ solidification).
  • Servings Per Container: 5 Persons.
  • Calories: 123 kcal.
  • Destination: for dinner.
  • Cuisine: Russian, European.
  • Difficulty: medium.

If you want to surprise guests with a delicious and original dish, then a portioned aspic from chicken (as in the photo) will be a great option. An appetizer is prepared using eggs, they will need their shells. White poultry with olives and canned green peas is an ideal and incredibly tasty combination. The “guts” of the eggs are also useful. An omelet is prepared from them, which will be added to the icing dish..


  • eggs – 5 pcs.;
  • large chicken breast – 1 pc.;
  • bouillon;
  • gelatin – 20 g;
  • olives – 6 pcs.;
  • green pea;
  • salt, spices.

Cooking method:

  1. Boil meat in salted water (after boiling – 30 minutes).
  2. Pour the contents of eggs into a bowl, beat well with a fork, bake an omelet pancake.
  3. Rinse the shell well with water and soda.
  4. Roll the egg cake into rolls and, after cooling, cut into slices about 1 cm thick.
  5. Cut olives in circles, fillet – in small cubes.
  6. Put the “molds” in the egg tray, put a slice of omelet on the bottom of each.
  7. Next lay peas without liquid, olives and meat.
  8. Dissolve gelatin in? glasses of water. When it swells, pour into the broth (2 cups) and mix thoroughly.
  9. Fill the shell with broth to the top.
  10. Refrigerate until completely frozen..

Egg-shaped aspic with chicken

Pork and chicken

  • Cooking time: 4 hours (+ solidification).
  • Servings Per Container: 4-6 Persons.
  • Calories: 135 kcal.
  • Destination: for dinner.
  • Cuisine: Russian, European.
  • Difficulty: medium.

Pork and chicken jellies are a great way to prepare cold snacks for the festive table. A recipe with a photo will help beginners. To create a treat you will need pork shank, chicken thighs and drumsticks. Pickled vegetables will successfully complement the taste, you can still add your favorite spices and seasonings. The dish turns out very nutritious, bright, mouth-watering. Even the most fastidious gourmet will appreciate it.


  • pork shank – 1 pc.;
  • chicken thigh – 2 pcs.;
  • drumstick – 4 pcs.;
  • water – 2 liters;
  • onion – 3 heads;
  • carrot – 2 pcs.;
  • gelatin – 1 packet;
  • parsley root – 1 pc.;
  • canned eggplant – 200 g;
  • pickled gherkins – 1 can;
  • Lavrushka – 6 pcs.;
  • parsley – a bunch;
  • allspice – 10 pcs.;
  • black pepper peas – 15 pcs.;
  • salt.

Cooking method:

  1. Rinse the meat well, add water, add carrot, 2 onions, salt, pepper, parsley root to it.
  2. Boil the broth for about 2 hours (cast a bay leaf in 40 minutes).
  3. Disassemble pork and chicken, separate meat from bones.
  4. Strain the broth thoroughly through gauze.
  5. Dissolve gelatin in a liter of broth.
  6. Dice onions and eggplant, cucumbers in circles.
  7. Combine vegetables with meat, pour a small part of the broth with gelatin to them.
  8. Pour part of the broth into a mold or a deep plate, pour parsley finely chopped with a knife.
  9. Spread the remaining boiled pork and chicken in layers with parsley, ramming and moistening with broth.
  10. Keep in a cool place for a day.

Pork and chicken jelly

Simple Chicken Jellied

  • Cooking time: 3 hours.
  • Servings Per Container: 8 Persons.
  • Calories: 184 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian, European.
  • Difficulty: medium.

A simple recipe for aspic from chicken will help out when you need to cook a delicious and satisfying dinner for a large family. It will take a whole house chicken or rooster, gelatin, vegetables. To diversify the taste of the dish and add spice to it, you can use garlic, black or red pepper. Serve cold appetizer taken with horseradish, mustard or any spicy sauce.


  • chicken carcass – 1 pc.;
  • gelatin – 50 g;
  • water – 1200 ml;
  • carrots and onions – 1 pc.;
  • bay leaf – 3 pcs.;
  • garlic – 3 cloves;
  • parsley;
  • black pepper, salt.

Cooking method:

  1. Wash the bird well, put in a pan, pour water.
  2. Add pre-peeled onions and carrots to the meat.
  3. Bring to a boil, remove the foam, throw a lavrushka and pepper in a pot.
  4. Simmer 2 hours.
  5. Butcher carcass, separate meat from bones.
  6. Strain the broth well with gauze. Pour 1.2 liters into a separate bowl, remove the vegetables.
  7. Cut the chicken into small pieces or cubes, put in a jellied dish, sprinkle parsley on top.
  8. Dilute gelatin in a glass of broth, mix until completely dissolved.
  9. Crush the garlic under the press, put in the broth.
  10. Add part of the broth with gelatin to the rest of the broth. To stir thoroughly.
  11. Pour the chicken into the resulting liquid.
  12. Wait for the snack to freeze in a cold place.

Portioned chicken

Dietary Chicken Jellied

  • Cooking time: 7 hours.
  • Servings Per Container: 4-6 Persons.
  • Calories: 101 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian, European.
  • Difficulty: medium.

The next dish is prepared in a minimum amount of time, but has an amazing, delicate taste and aroma. Dietary chicken aspic is ideal for people seeking to lose weight, and fans of a healthy diet. It is made from chicken and vegetables. Cold low-calorie snack turns out appetizing and beautiful, just “lick your fingers”.


  • chicken fillet – 500 g;
  • water – 1 l;
  • onion – 1 head;
  • gelatin – 20 g;
  • garlic – 5 teeth;
  • carrot – 1 pc.;
  • allspice – 10 pcs.;
  • black pepper peas – 5 pcs.;
  • dry parsley root – 1 tsp;
  • celery root – 10 g;
  • salt.

Cooking method:

  1. Boil the breast, after removing the skin and film from it.
  2. Peel onions, garlic and carrots.
  3. Pour water into the pan, put parsley, pepper, celery, salt and boil for 20 minutes. Strain the broth.
  4. Pour part of the vegetable broth into a deep bowl, add gelatin, stir well.
  5. Combine with the remaining broth.
  6. Chicken fillet cut into pieces, put in a mold.
  7. Add slices of carrots, chopped garlic.
  8. Pour in broth with gelatin.
  9. Cool 7-8 hours.
  10. Serve with spicy sauce.

Jellied with chicken and horseradish

How to decorate aspic from chicken – chefs tips

Not only delicious, but also aesthetically attractive can be chicken jelly, which contributes to the appearance of appetite. How to decorate aspic? Here are a few options:

  1. Mushrooms (ceps, champignons), cut into slices, are often added to the icing dish. It looks very beautiful.
  2. Another great option is carrots or pickled cucumbers, from which cut circles, stars, squares and so on..
  3. From corn, peas, cranberries, pomegranate and greens create whole pictures in the form of trees or flowers.
  4. Eggs, green onions are also often used for decorative purposes. They make boats, mushrooms and other figures.
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