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Aspic Chicken




Chicken thigh

500 grams


200 grams


200 grams

Black olives

3 spoons


200 grams

Pickled cucumbers

10 slices

Agar agar powder

4 grams

second courses from Italy

Aspic Chicken

Aspic Chicken

with meat

ready in

1 hour 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Aspic Chicken

A super 80s recipe revived in a theme party. Why not? Definitely too good!

Aspic Chicken step 1

step 1

Boil the chicken legs in plenty of water for at least an hour. When 20 minutes are left, add carrots and zucchini. You can use any type of chicken cut but the important thing is that it has the bone, because with the resulting broth we will make jelly

Aspic Chicken step 2

step 2

Allow the chicken to cool and cut into the meat, cut into strips, as well as the prosecco, carrots and courgettes. Cut the olives into slices. Mix everything in a large bowl

Aspic Chicken step 3

step 3

Take 750 ml of broth, heat it and put the agar and cook, boiling and stirring, for 3 minutes. Meanwhile prepare a plum cake mold lined with film paper

Aspic Chicken step 4

step 4

Pour sufficient stock to make a 4-5 cm layer. Let it harden in the fridge for a few minutes

Aspic Chicken step 5

step 5

Add the meat and ham mixture and pour all the remaining jelly. Close with film paper and allow to harden at least 12 hours

Aspic Chicken step 6

step 6

To take it out: leave it out of the refrigerator for 15 minutes and pour it on a disposable aluminum kitsch! Optional, above, sliced ​​pickled gherkins. Good 80s!

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