Chicken in aspic – easy, fast & super tasty
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In this post I show you how to make chicken in aspic yourself. With a moderate effort you will achieve a super tasty result.
Chicken in aspic is great as an appetizer or thinly sliced on a loaf of bread. Perfect for any occasion. My chicken in aspic is a delicious alternative to the classic Brawn (headcheese).
I use pickled peppers, pickles, and parsley as the garnish in my recipe. As always, you can swap out the ingredients as you see fit.
But now enough talking…
Here you can find the complete chicken in aspic recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Chicken in aspic – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| chicken breast | 300 g | 30 % |
| pickled cucumbers | 200 g | 20 % |
| pickled peppers | 200 g | 20 % |
| aspic | 200 g | 20 % |
| parsley to taste | — |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| broth | |
| water | 700 ml |
| dry white wine | 300 ml |
| salt | 18 g |
| black pepper | 3 g |
| allspice | 2 g |
| sugar | 2 g |
| juniper berries | 2 g |
| bay leaf | 1 |
| vinegar to taste | — |
Depending on how you want the distribution, you can of course adjust the ratios. E.g. more aspic or more chicken.
Additionally you need aspic powder. This is best used according to the package instructions. The goal should be a very firm aspic.
The equipment to make chicken in aspic
Artificial casing or casserole dish
I will fill the chicken in aspic into a 90 caliber artificial casing. You can also use a casserole dish as an alternative.
Make chicken in aspic – Step-By-Step Instructions
Cut the chicken breast into small pieces. You can cut it into large pieces or small strips or cubes. Depending on how you cut the chicken, the sausage will look different later.
Put the water, wine and spices (except for the aspic powder) in a pot and stir a few times.
Add the chicken to the broth.
Heat the pot to about 66 °C (150.8°F). The goal is for the chicken to reach a core temperature of 65 °C (149°F). It’s best to use a meat thermometer here. Make sure that neither the broth nor the chicken gets too hot. This ensures that it stays really juicy in the end.
Cut the pickled peppers, parsley and pickles into small pieces. As with the chicken, the size again determines how the final product looks when cut.
As soon as the chicken is cooked, you can pass the broth in which you cooked the chicken through a sieve. It’s best to also put a kitchen roll in the strainer. This way the broth will be as clear as possible and the final product will have a nicer look.
Take the chicken pieces out of the pot and add them to the chopped ingredients.
Put the chicken pieces in a bowl with the pickled peppers, parsley and gherkins and mix the ingredients.
Add the aspic powder to the liquid and mix vigorously. If the aspic powder has not dissolved, you can reheat the liquid. However, the broth with the aspic should not boil anymore. The amount depends on which aspic powder you use. The final aspic should be firm once cooled.
Taste your broth. It should taste a bit heartier than you want it to be in the final. Optionally, you can add vinegar.
Pour your mixture and the liquid either into an artificial casing or into a baking dish.
Leave your chicken in aspic to cool in the refrigerator for about 24 hours.
Your chicken in aspic is ready 😄. Enjoy it.
Frequently asked questions
What is aspic, and what else can you set in it?
What is aspic, and what else can you set in it?
Aspic is the set broth rather than a dish of its own. In this recipe it is the water, the white wine and the spices you cook the chicken in, strained clear through a sieve and then firmed up with aspic powder. Everything else is simply what you set into it. That is why the recipe runs the way it does: cook the broth, chop the solids, pour the two together and let the fridge finish the job.
Which solids go in is your choice, and the recipe says so twice. Chicken breast with pickled peppers, pickles and parsley is the version I make; swap any of it for what you like. The classic Brawn (headcheese) the intro links to is the same idea built on pork instead of chicken, and the note above the ingredient list is there for the same reason: more aspic or more chicken is a decision the recipe hands back to you.
What is the shelf life of the chicken in aspic?
What is the shelf life of the chicken in aspic?
Your chicken in aspic will keep for about 3 – 4 days in the refrigerator. Unfortunately, you cannot freeze it. When thawing, the aspic would lose its binding and it would fall apart.
Hi im a future chef in training,
and I was just How do u make the roll perfect?
Seu livro tem a versão em português ?