This quick and easy Kholodets recipe (meat aspic) is a classic Ukrainan dish. A jellied meat dish made with chicken, carrots, onions and seasonings.
- 2 lbs chicken skinless thighs / beef chuck / pork shoulder any one or combination of these, your choice
- 1 large onion peeled
- 1 large carrot peeled
- 1 bay leaf
- 10 whole peppercorns
- 3 cloves garlic
- 1/2 bunch Parsley
- 1 Tbsp Salt to taste
- Unflavored gelatin
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In a large pot, cover the meat with water by about 2 inches.
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Bring to boil over high heat, turn it down to a simmer and cook until the meat is almost fork tender (For chicken – about 1 hour; beef – 2 hours; pork 2 hours.)
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Continuously skim the top for impurities with a slotted spoon. Do not cover with lid.
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If the meat floats to the top, and is not being covered by the liquid, place a small lid on top of the meat, to keep it submerged.
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If the water evaporates, add enough hot boiling water, to always have the meat submerged.
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Add the onion, carrot, peppercorns, bay leaf and salt to taste (the broth has to be just a tad saltier than usual) and cook for another 40 minutes – 1 hour, until the meat is fork tender. Add a 1/2 a bunch of parsley tied with twine, the last 10 minutes before the end of cooking.
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Remove the meat. Add pressed garlic and parsley, and cook for another 2 minutes.
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Line a sieve with 3-4 layers of paper towels and drain the broth. The paper towels will catch the fat.
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Discard the vegetables/aromatics.
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Line the sieve with another 3-4 layers of paper towel and drain the broth again, making sure that no fat is in the broth being drained out.
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Shred the meat with 2 forks, discarding any fat or bones.
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Distribute the meat in a large purex dish, or between 10-12 small serving dishes/ramekins, filling it with ⅔ meat.
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Measure how much broth you have. For every 1 cup of broth, you will need 1¼ tsp unflavored gelatin.
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Take away ½ cup broth from the rest of the broth. Add gelatin to ½ cup of broth and let sit for 2-4 minutes, allowing the gelatin to bloom.
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Warm the mixture for about 20 seconds in the microwave (do not boil!). Stir until gelatin dissolves.
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Transfer the warm gelatin mixture to a pitcher, or something that’s easy to pour from, slowly add the rest of the broth. Stir.
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Slowly pour over the meat, making sure that the meat is completely submerged.
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Blot the top, with a paper towel, if any fat is seen.
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Add parsley, for decoration.
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Transfer to fridge and allow to set for 2 hours.
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Serve with horseradish sauce or wasabi.
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Serve with horseradish sauce or wasabi.