Make Ahead

Holiday Chicken Aspic

December 21, 2011
2 Ratings
  • Serves a crowd
Author Notes

This is a much-loved dish at Russian celebrations; and there is hardly a party without one. You’re probably more familiar with this in the form of chicken stock when it comes out of the fridge looking a little gelatinous. This is the same thing but made with a whole chicken and a base of a beef leg or I used turkey wings, which are adding a little sweetness and the natural gelatin to the very flavorful stock. It is filled with tender meats a lot of wonderful vegetables and spices. Bring this golden and delicious Aspic to a New Year’s celebration and you will be greatly praised and convince your friends to add this dish to their Holiday parties repertoire. I made this Aspic for yesterdays our families Hanukkah Dinner. —Kukla

What You'll Need
  • • 1 whole free-range or Kosher chicken (about 4 pounds), washed, giblets discarded
  • • 2 large turkey wings, washed
  • • 2 carrots, cut in large chunks
  • • 3 celery stalks, cut in large chunks
  • • 2 large white onions, quartered
  • • 1 head of garlic, halved, plus 4 cloves, minced to later enhance the flavor of the aspic
  • • 2 parsley roots, halved
  • • 1/4 bunch fresh thyme
  • • 2 bay leaves
  • • 2 teaspoons whole black peppercorns
  • • 4 teaspoons of kosher salt or more to taste
  1. Place the chicken and turkey wings in a large stockpot over medium-low heat; pour in only enough cold water to cover (about 3 to 3 1/2 quarts); too much will make the broth taste weak, and bring it to a boil.
  2. Skim any impurities that rise to the surface and fat; toss in the vegetables, thyme, bay leaves, salt and peppercorns, and allow it to slowly come to a boil. Lower the heat to low and gently simmer for 3 to 4 hours, partially covered, until the chicken and wings meat is falling of the bones.
  3. Carefully remove the chicken and turkey wings to a cutting board. When it’s cool enough to handle, discard the skin and bones; hand-shred the meat into a container.
  4. Add the 4 minced garlic cloves to the stock; cover tightly with a lid; let it steep in the hot stock for about 1/2 an hour. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids.
  5. Divide the shredded meat between your serving dishes or portable disposable containers with lids, when taking to a party; then using a ladle, evenly pour the strained stock over the meat.
  6. At this point, some people typically add things like boiled eggs or sliced cooked carrots, but I didn’t feel like it so I didn’t. Let the aspic cool and then refrigerate overnight.
  7. This Aspic is traditionally served with prepared Brown mustard or homemade or prepared Horseradish with beets.

See what other Food52ers are saying.

  • Kukla
  • Simplylovefood

2 Reviews

Kukla December 22, 2011
Of course Simplylovefood it should be chilled, kept refrigerated and served cold. This dish is an appetizer. You can eat it with fresh crusty bread and any condiments you like but traditionally, Brown mustard or Horseradish with beets are served with the aspic. Thank you for the comment and Happy Holidays!
Simplylovefood December 22, 2011
Is the dish supposed to be served cold? Eat it by itself ?