Zalivnoye / Chicken Aspic
A clarified chicken broth set with Knox gelatin in individual molds.
The batch was first discussed as roughly two liters, but once measured during the cook the working amount was closer to 1.2 L of broth plus 200 ml reserved for blooming the gelatin. Three Knox packets went into that amount.
The batch was first discussed as roughly two liters, but once measured during the cook the working amount was closer to 1.2 L of broth plus 200 ml reserved for blooming the gelatin. Three Knox packets went into that amount.
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Method
- 01
Cook the chicken broth with carrot, bay leaf and peppercorns, then strain.
- 02
Reserve 200 ml of liquid and sprinkle in three Knox packets. Let the gelatin bloom for 5–10 minutes.
- 03
Arrange chopped cooked chicken and carrot in the individual molds.
- 04
Gently heat the main broth to roughly 60–70°C / 140–160°F. Do not boil.
- 05
Stir in the bloomed gelatin until completely dissolved.
- 06
Let the mixture cool somewhat before filling the molds, then refrigerate until fully set.
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Our cooking notes
- The measured working volume was about 1.4 L total: ~1.2 L main broth + 200 ml bloom liquid.
- Three Knox packets equal about 21 g gelatin, roughly 15 g/L for this batch.
- The broth was cooled quickly in an ice bath during the process.
- Do not boil after adding gelatin.
Inside the pot
