Chicken in aspic with vegetables, eggs and fresh herbs

Chicken in aspic with vegetables, eggs, and fresh herbs is a classic dish that combines tender chicken, colorful vegetables, hard-boiled eggs, and aromatic herbs encased in a savory gelatin. Here’s a description of this elegant and flavorful dish:

Chicken in aspic with vegetables, eggs, and fresh herbs is a culinary masterpiece that marries the richness of chicken with the freshness of vegetables and the delicate flavors of herbs. This dish begins with tender pieces of chicken, which are simmered to perfection in a flavorful broth until they are juicy and succulent.

Once the chicken is cooked, it is combined with an array of vibrant vegetables, such as carrots, peas, and green beans, adding both color and texture to the dish. Hard-boiled eggs, sliced into quarters, are also added to the mixture, providing a creamy contrast to the tender chicken and crisp vegetables.

To elevate the flavors even further, fresh herbs like parsley, dill, and chives are sprinkled generously over the top, infusing the dish with their bright, aromatic notes. Finally, the entire mixture is set in a gelatin-based aspic, which not only adds a beautiful sheen to the dish but also helps to hold everything together in a cohesive and elegant presentation.

The finished dish is a sight to behold, with layers of colorful vegetables, tender chicken, and golden egg slices suspended in a shimmering aspic. Each bite is a symphony of flavors and textures, with the savory chicken complemented by the sweetness of the vegetables, the richness of the eggs, and the freshness of the herbs.

Chicken in aspic with vegetables, eggs, and fresh herbs is a perfect choice for special occasions or elegant dinner parties, where its stunning appearance and sophisticated flavors are sure to impress. Serve it as a centerpiece dish alongside crusty bread and a crisp green salad for a meal that is both elegant and satisfying.


Chicken in aspic with vegetables, eggs and fresh herbs

  • 2 carrots
  • 1 onion
  • 500gm chicken fillet
  • 1500 ml water
  • 2 bay leaves
  • 5-6 black peppercorns
  • 30 gm gelatin powder
  • 3 eggs
  • salt to taste
  • 6 tablespoons canned corn
  • 6 tablespoons green peas
  • Parsley, as desired


Peel, rinse and chop the carrots and onions into large pieces.
Put the chicken strips in a saucepan.
Cover with 1.3 liters of water.
Add vegetables, bay leaves and peppercorns.
Bring everything to a boil.
Remove the foam with a slotted spoon or a soup ladle so the liquid does not turn cloudy later.
Let everything simmer over low heat for 30-40 minutes.
The broth is salted just before the end of the cooking time.
Remove the meat and vegetables from the pot.
Strain the broth.
Cut the chicken into small pieces and cut the carrots into slices.
Soak 30 g of gelatin in a glass of water.
Let it soak for 20-30 minutes.
Heat gelatin in a small saucepan and dissolve completely.
Then stir in the broth.
Season the broth with salt and pepper.
Boil the eggs well for 10 minutes.
Rinse with cold water and leave to cool completely.
Peel the eggs and cut them lengthwise.
Peas and corn from d roses removed.
Drain well and put in bowls.
Line 6 mini pots with film coating.
Lay 2 halved eggs, set aside and 1 tablespoon of corn on each base.
Cover with cooled broth.
Place the bowls in the freezer for 10-15 minutes to cool.
Distribute the minced meat evenly in the bowls.
Put a layer of carrots and 1 tablespoon of peas in each bowl and pour in the rest of the broth.
Place the bowls in the refrigerator for 3-4 hours until completely set.
Before serving, turn the bowls upside down on flat plates.
Remove the foil.
Garnish with chopped parsley and serve to celebrate.

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