Aspic of chicken with vegetables

1 . Stage

Boil the chicken thighs with the peeled carrots and onions until the meat is tender. Take the chicken pieces out of the broth and allow to cool. Discard the onions. Filter 500 ml of broth through a fine sieve and set aside. If necessary, you can clarify it with raw chicken protein. But I regularly remove the foam that forms while boiling the thighs, so in the end, the broth is quite transparent on its own.

2 . Stage

Cut the cooked carrots into small cubes. Dice the ham exactly the same way. Prepare the corn and green peas.

3 . Stage

The meat from the thighs is cut into small pieces...

4 . Stage

Squeeze the juice of half a lemon and add it to the broth. Use the gelatin that you have (sheet or powder), taking into account the amount that goes for 500 ml of liquid. In the case of leaf gelatin, soak it for 10 minutes in cold water. Warm the broth, and add the squeezed out of excess liquid gelatin. Stir until completely dissolved. Allow the broth to cool slightly.

5 . Stage

Place the vegetables and meat pieces in a bowl and pour the broth. Mix evenly.

6 . Stage

Put everything into the prepared form for the jam. This can be an ordinary salad bowl. Or a form for muffins and puddings (as I have). Put it in the fridge overnight or for 24 hours.

7 . Stage

Before serving, transfer the aspic to a platter and remove from the mold.