Chicken Breast Aspic

Directions

1. 1

   Step 1

   

   Wash and peel the onion and carrot. Rinse the dill. Prepare two pots of different sizes, a sieve, a heatproof bowl, and a deep mold for the aspic.

2. 2

   Step 2

   

   Place the chicken breast in a large pot, add 1 liter of water. Bring to a boil over high heat. Reduce heat to medium.

3. 3

   Step 3

   

   Cut the carrot into three parts, peel the onion. Add the whole carrot and onion to the broth, add salt. Cook the chicken breast until done for 25-30 minutes.

4. 4

   Step 4

   

   Place the quail eggs in a smaller pot. Cover with water completely. Bring to a boil over high heat and reduce heat to medium. Boil the quail eggs hard for 4-5 minutes. Cool in cold water and peel.

5. 5

   Step 5

   

   Remove the cooked chicken breast from the broth. Separate the fillet from the skin and bones, cut into thin slices. Strain the broth through a sieve and let it cool.

   TipFor easier slicing and to prevent the chicken meat from breaking, cook the broth in advance and let the breast cool completely.

6. 6

   Step 6

   

   Pour 1 cup of broth into a heatproof bowl, add the gelatin. Mix well and place over medium heat. Heat, stirring, but do not bring to a boil, until the gelatin dissolves, and immediately remove from heat.

7. 7

   Step 7

   

   Cut the boiled carrot and cornichons into slices, cut the quail eggs in half.

8. 8

   Step 8

   

   Separate the dill sprigs from the stems. Cut a quarter of the lemon into half-moon slices.

9. 9

   Step 9

   

   Arrange the lemon slices, cornichon and carrot slices in the mold for the aspic. Distribute the chicken fillet pieces and dill sprigs on top. Pour the gelatin dissolved in broth over them and refrigerate for 20-30 minutes.

10. 10

    Step 10

    

    When the gelatin begins to thicken, arrange the quail egg halves cut-side up in the mold. Pour the remaining broth over them and refrigerate again for 5-6 hours until completely set.

11. 11

    Step 11

    

    Garnish the chicken breast aspic with canned peas.