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!
Making your own chicken in aspic– What do you need?
Ingredients for your chicken in aspic
Ingredients per 1 kg
- 30% chicken breast (300 g)
- 20% pickled cucumbers (200 g)
- 20% pickled peppers (200 g)
- 20% aspic (200 g)
- parsley to taste
Depending on how you want the distribution, you can of course adjust the ratios. E.g. more aspic or more chicken.
Spices per l of broth
- 700 ml water
- 300 ml dry white wine
- 18 g salt
- 3 g black pepper
- 2 g allspice
- 2 g sugar
- 2 g juniper berries
- 1 bay leaf
- vinegar to taste
Additionally you need aspic powder. This is best used according to the package instructions. The goal should be a very firm aspic.
Equipment for making 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.
Making chicken in aspic – Step-By-Step Instructions
1. 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.
2. Put the water, wine and spices (except for the aspic powder) in a pot and stir a few times.
3. Add the chicken to the broth.
4. 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.
5. 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.
6. 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.
7. Take the chicken pieces out of the pot and add them to the chopped ingredients.
8. Put the chicken pieces in a bowl with the pickled peppers, parsley and gherkins and mix the ingredients.
9. 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.
10. Taste your broth. It should taste a bit heartier than you want it to be in the final. Optionally, you can add vinegar.
11. Pour your mixture and the liquid either into an artificial casing or into a baking dish.
12. Leave your chicken in aspic to cool in the refrigerator for about 24 hours.
13. Your chicken in aspic is ready 😄. Enjoy it.
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.