Kholodets z Kurky ta Ovochevamy

Name: Kholodets z Kurky ta Ovochevamy
Prep time: PT30 minutes
Cook time: PT3 hours
Total time: PT3 hours 30 minutes
Yield: 6
Cuisine: Ukraine
Ingredients: 1.5 kg Whole chicken or chicken parts (including bones for richer broth); 2 liters Water; 2 medium Carrots (one for broth, one for garnish); 1 large Onion (peeled); 2 stalks Celery stalks; 2 pieces Bay leaves; 10 pieces Black peppercorns; 2 tbsp Gelatin powder (or as per package instructions for 2 liters of liquid); to taste Salt; 1/2 cup Fresh dill or parsley (chopped, for garnish); 2 optional, for garnish Hard-boiled eggs; for serving Horseradish or mustard

Chicken and Vegetable Aspic

A lighter, yet flavorful version of the traditional Ukrainian kholodets, this recipe uses chicken and a colorful array of vegetables to create a savory jelly. It's a popular appetizer, often served chilled with horseradish or mustard.

準備時間30 minutes

調理時間3 hours

合計時間3 hours 30 minutes

分量6

難易度Medium

オリジナル· Feb 8

あなたのバージョンを作る

👨‍🍳 作り方

1
Place the chicken, one peeled carrot, the whole onion, celery stalks, bay leaves, and peppercorns in a large pot. Cover with water and bring to a boil. Skim off any foam that rises to the surface.
💡 プロのコツ: Using chicken with bones will yield a richer gelatinous broth.
2
Reduce heat to low, cover, and simmer for at least 2.5 to 3 hours, or until the chicken is very tender and falling off the bone. The longer it simmers, the more flavor the broth will have.
💡 プロのコツ: Maintain a gentle simmer, not a rolling boil.
3
Remove the chicken and vegetables from the pot. Strain the broth through a fine-mesh sieve into a clean bowl or pot, discarding the solids. You should have about 1.5-2 liters of broth.
💡 プロのコツ: For extra clarity, line the sieve with cheesecloth.
4
Once the chicken is cool enough to handle, debone it and shred or dice the meat into bite-sized pieces. Discard skin and bones.
5
Boil the remaining carrot until tender, then dice it finely for garnish. If using hard-boiled eggs, peel and slice them.
6
In a small bowl, sprinkle the gelatin powder over about 1/2 cup of the strained broth and let it bloom for 5-10 minutes. Gently heat the bloomed gelatin mixture (do not boil) until dissolved.
7
Stir the dissolved gelatin mixture into the remaining strained broth. Season generously with salt to taste. The broth should be well-seasoned as it will be less flavorful when cold.
💡 プロのコツ: Taste and adjust salt carefully; it should be slightly saltier than you'd normally prefer.
8
Arrange the shredded chicken, diced carrot, and optional sliced eggs in decorative patterns in individual serving molds or a shallow dish. Pour the seasoned broth over the chicken and vegetables.
9
Refrigerate for at least 4-6 hours, or until completely set and firm. Garnish with fresh dill or parsley before serving.
💡 プロのコツ: Cover the molds loosely with plastic wrap to prevent the surface from drying out.
10
To serve, unmold the kholodets onto plates or serve directly from the dish. Accompany with horseradish or mustard.

調理履歴を記録する

💡 プロのコツ

✓The quality of the broth is key to a good kholodets. Simmering for a long time with bones is essential.
✓Ensure the gelatin is fully dissolved and incorporated evenly.
✓Chill thoroughly for the best texture and flavor.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add other cooked vegetables like peas or corn.
Use turkey or a mix of poultry for the broth.
Incorporate a small amount of cooked pork for a richer flavor, though this moves closer to the traditional pork kholodets.