Holiday Chicken Aspic

December 21, 2011

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

Serves: a crowd


  • • 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
In This Recipe


  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.

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