Chicken aspic with melted cheese and horseradish – an unusual, but very tasty improvisation on the theme of jellied meat. Guests will be delighted with such an interesting snack. The dish turns out to be very tender and aromatic.

Summary

Ingredients

• Chicken thighs – 2 pcs.
• Chicken drumsticks – 3 pcs.
• Bulb onions – 1 pc.
• Carrots – 1 pc.
• Processed cheese – 200 g
• Mayonnaise – 4-5 tbsp
• Grated table horseradish – 2 tbsp
• Instant gelatin – 20 g
• Lemon – ½ pc.
• Fresh dill – 3-5 branches
• Garlic – 2-3 cloves
• Salt to taste
• Black peppercorns – 5 pcs.
• Bay leaf – 2 pcs.

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Instructions

1. Wash 2 chicken thighs and 3 chicken drumsticks. Place in a large saucepan and cover with 2-2.5 L of water. Bring to a boil over high heat.
2. While the water heats, peel 1 onion and 1 carrot.
3. Once boiling, use a slotted spoon to remove the foam that rises to the surface.
4. Add the peeled onion and carrot to the saucepan, along with salt to taste, 5 black peppercorns, and 2 bay leaves. Reduce to medium heat and simmer for 50 minutes.
5. Continue simmering for another 10-15 minutes until the chicken is fully cooked through (74°C / 165°F internal temperature).
6. Remove the cooked chicken and carrot pieces from the broth and set aside to cool to room temperature. Strain the broth through a fine sieve. You need 1 liter of broth for the aspic.
7. Pour 20 g of gelatin into 250-300 ml of the strained broth and stir well. Let sit for 10-15 minutes to soften.
8. In a separate bowl, mix 4-5 tbsp of mayonnaise and 2 tbsp of grated horseradish into the remaining broth.
9. Heat the gelatin mixture over medium-low heat to about 65-70°C (150-160°F), stirring constantly, until all gelatin crystals dissolve. Do not allow it to boil.
10. Combine the dissolved gelatin mixture with the mayonnaise-horseradish broth and stir well.
11. Squeeze juice from ½ lemon into the broth, add salt to taste, and stir. The aspic liquid is now ready.
12. Remove the chicken meat from the bones and skin, and chop into bite-sized pieces.
13. Finely chop 2-3 cloves of garlic.
14. Finely chop 3-5 fresh dill branches.
15. Cut the cooked carrot into decorative shapes (stars or other figures) if desired.
16. Divide the chopped chicken pieces among serving bowls or plates.
17. Sprinkle the chopped garlic over the chicken.
18. Grate 200 g of processed cheese on a fine grater and distribute it over the meat.
19. Pour the aspic liquid over the cheese and meat until the bowl is full.
20. Arrange carrot shapes and dill sprigs on top as decoration.
21. Refrigerate for several hours until the aspic sets completely.

Bon Appetit!