2020-08-13 / test@t

Spicy chicken aspic with star anise

Star anise not only flavors the broth, but also looks great in aspic. Do not regret adding more stars of this amazingly beautiful spice to the jelly that has already begun to solidify.

Ingredients

8 medium chicken fillets
1 stalk of leek
4 cloves of garlic
4 star anise stars
unrefined peanut butter
salt, freshly ground black pepper
2 kg chicken carcasses, necks, paws and wings
3 star anise stars
2 cm fresh ginger root
1 head of garlic
2 shallots
salt

STEP-BY-STEP COOKING RECIPE

Step 1

For broth, place washed chicken carcasses, wings, necks, and legs in a large saucepan. Fill with water so that it covers the contents by 3 fingers. put on low heat and bring to a boil. remove all foam very gently without increasing heat (this will take about 20 minutes).

Step 2

Place the star anise, 4 slices of ginger, cloves but unpeeled garlic and unpeeled shallots in the broth. Cook the broth over low heat for 5-6 hours.

Step 3

Rub the chicken fillet with salt and pepper, leave under the plastic wrap for 30 minutes. Strain the finished broth (the contents are not needed). pour back into the saucepan, season with salt, add fillets and bring to a boil over low heat. Remove the foam very thoroughly and cook for 10 minutes. Remove the broth from the heat and let the fillets cool in the broth, strain the broth again if necessary.

Step 4

Cut the leek into rings 1 cm thick, rinse and dry, being careful to keep the rings intact. Cut the garlic in half lengthwise, remove the core. Fry the leeks on both sides in a little oil in a heavy-bottomed skillet over low heat for 20 minutes. Add garlic 7-10 minutes before the end.

Step 5

Remove the fillets from the broth, cut into portions, place in one large aspic or several small ones. Add the leek, garlic and star anise, cover with broth and set in the refrigerator for 4 hours.

Preparation time

Cooking time

Servings

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