Vegetable Aspic Recipes

Chicken and Spring Vegetable Aspic Essential Omnivore

WEBMay 8, 2018 · Place the cleaned thighs back in the same pot and cover with fresh water, at least 6 cups. Add the carrot, onion, celery and garlic, …

1. Place the chicken thighs in a large pot and cover with water. Bring up to a boil, then remove the chicken thighs from the water and discard the water. Rinse off the thighs and gently scrub the bones—we’re trying to remove impurities from the bones to help make a clearer stock.
2. Bring a pot of water to a boil with a good pinch of salt in it, then blanch the asparagus for 4 minutes. Remove from the water and immediately transfer to a bowl of water filled with ice to stop the cooking process.
3. To make the aspic set, gently heat up a few cups of the chicken stock. While those are heating, bloom the gelatin in the cool stock. Once bloomed (takes a few minutes), pour the cool stock with the gelatin into the warming stock and whisk to combine evenly and to gently heat the gelatin throughout. Remove from heat.
4. In a serving dish of your choice (be creative!), start to layer the vegetables, lemon zest, fennel fronds and chicken. I started with a layer of asparagus, lemon zest, peas, fennel fronds, chicken, lemon zest, asparagus and then finished with the fennel, but do what you’d like! This is the fun part!

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See Also: Chicken Recipes, Vegetable RecipesShow details