Recipe swap: Chicken Aspic

This is the first time of the Wednesday recipe swap and we are working on orange snowflake salad.  I have not really gotten into the new post routine at all. First I thought the swap was going on next week, when I got an email saying the swap was this week. Luckily Christianna sent out the reminder early enough for me to read the recipe a couple of days ago.

I read the recipe and I thought “I’m in trouble” (well the wording might have been slightly different, but that was the meaning of the sentence…). Jello salad? Using cheese, pineapple and orange? What am I going to do with it?? After a bit of panicking I decided on chicken aspic. No orange or pineapple or cheese, but there is jello, or at least gelatin…. And it is a vintage recipe too, meaning it is kind of old style to serve a chicken salad drowned in gelatin.

As a final mix-up I am posting about 6 hours late… for some reason I thought the posts were to be up this evening, I know discover they were supposed to be up at 9AM….

Anyway, all is well that end well…. Except my aspic is not particularly beautiful, nor particularly tasty. Meaning there is nothing wrong in my aspic per se, it is a rather good aspic, I just think aspics are nothing special. It is a chicken salad under gelatin instead of mayo…. Might not be as good looking, but I’ll take chicken salad drowned in mayo anytime!! Well scratch that, anytime I don’t have to make an impression. I have to admit chicken aspic looks (and sounds) much more impressing than chicken salad….

Stop by and check out what the other swappers did with this jello salad

Recipe swap: Chicken Aspic

Prep Time: 1 hour

Yield: 4 Servings

Recipe swap: Chicken Aspic


  • 2 roasted chicken breasts diced (leftover chicken works great too)
  • 1/2 cup frozen peas
  • 1/2 cup frozen pearl onions
  • 1/2 cup frozen artichokes hearts
  • 1/2 cup diced carrots
  • 2 hard boiled eggs
  • 1 quart chicken stock
  • 1 packet gelatin
  • salt


  1. Sprinkle the gelatin powder over 1/4 cup of broth and let it bloom. Meanwhile, warm the chicken stock up to a boil. When the broth is hot, add the gelatin to it and mix well so that the gelatin can dissolve properly in the broth. Let the broth cool down.
  2. Cook the vegetables in salted boiling water, drain them and cool them down in water and ice so they keep their colors.
  3. Pour a 1/2 inch layer of gelatin at the bottom of a nice mold and put in the fridge to solidify. After about 20 minutes, take the mold out and place egg wedges on the bottom of the mold. Cove with gelatin and put back in the fridge.
  4. Take the mold back out and add a layer of 1 of the vegetables (mine was carrots) and chicken. Put the vegetables all around the sides and the chicken in the middle.and pour some more gelatin on top. Let it solidify in the fridge.
  5. Take back out and add some more vegetables and chicken and keep going in layers until you run out of ingredients.
  6. I actually stopped doing the layering thing after the second layer, I just layered everything and then added all the gelatin on top, trusting it would trickle down. It did, but the layers are not perfect. So if you want picture perfect keep the layering-solidifying-layering thing going, if not just fo the quick and dirty thing.
  7. When you are done with the layers, place the mold in the fridge to settle for at least 4 hours or better overnight.
  8. Enjoy your jello chicken salad once the jello has completely settled.


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48 Responses to Recipe swap: Chicken Aspic

  1. So simple, yet delicious!

  2. elle says:

    I am Russian and we have a variation of an aspic recipe that is totally made from scratch. It’s called kholodets and even the broth is made from the meats after they are simmered for hours until they can be shredded by hand. So your recipe saves so much time! I’ll be making this for a tradtional Easter celebration this year.

    • PolaM says:

      Wow making everything from scratch must be super time consuming! I find using prepackaged gelatin requires enough patience!

  3. Alli says:

    Thank you for de-mystifying aspics for me! After reading Julie and Julia I became quite intimidated. But yours is so pretty and I had no idea about the layering part. That is a lot of work!

  4. How fun! I can’t wait to join the recipes swap myself. It looks like a great time 😉

  5. What an intriguing and delicious aspic recipe!

  6. Soni says:

    Very interesting indeed!Never had an aspic before Pola and I’m very intrigued by the gelatin in there.The flavors look delicious and it looks like a wonderful recipe!Thanks for sharing!

  7. Maureen says:

    I’ve done tomato aspic and I’ve made terrines but this is new to me! VERY interesting indeed.

    • PolaM says:

      it is a pretty common appetizer in Italy for celebration and such. I suspect none really loves it, but it always looks so good…

  8. Raymund says:

    Jello salad, wow thats something new. Very interesting looking dish.

  9. I think yours turned out well even though I am not much of an aspic person.

  10. Gio says:

    ho un rapporto conflittuale con gli aspic, non sempre mi vengono come vorrei, ci devo riprovare!
    curiosità che ho da tempo: ma che libro è quello della foto?
    buon we

    • PolaM says:

      Il libro si chiama The Second Ford Treasury of Favorite Recipes From Famous Eating Places ed e’ del 1954. Piu’ che altro sugli aspic non mi convince il sapore. sono belli ma poi un po’ insipidi…

  11. i love flipping through old-fashioned cookbooks and always see recipes for aspics, but i’ve never actually tried making one. yours looks so beautiful!! though i don’t see myself actually having enough patience to make one of my own yet…

    • PolaM says:

      I didn’t really make one, I just used the book as an inspiration! But my favorite apple cake does come from a book of my grandmother…

  12. Wow, that is just pretty as a picture! And what a creative idea, love this!

  13. I have to agree, I am not much of an aspic person and love chicken salad with or without mayo any day. But it looks like you did a pretty good job, even without loving the ingredients. Which shows you are a good cook.

  14. Jamie says:

    I have to say your Chicken Aspic is so beautifully layered! I also can’t believe how brave you are to try a savory dish with gelatin – I look up to you!

  15. Cucina49 says:

    Aspic always makes me think of “Julie and Julia”–and I have never made one. However, the layering in yours under the clear gelatins is really beautiful.

  16. Wow, this is definitely an old fashioned recipe! I have to say I think yours came out perfect – but these just aren’t my thing 😉 Still, it’s fun that you made one! It’s one of those things that you can cross off your list 😀

  17. Daniela says:

    Che meraviglia , sembra un quadro, ottima ricetta per i primi pic nic. Un abbraccio Daniela.

  18. gunther says:

    Un aspic molto invitante

    a nice aspic 🙂

  19. I never really know about aspic, once I ever saw it in movie “Juli & Julia” based on that movie, is that really difficult to make?


    • PolaM says:

      It is not difficult, but if you want it to look perfect you have to be patient with the layering and let each layer solidify before adding the next… Patience is definitely, not my thing so I doubt I’ll repeat the experiment…

  20. What an intriguing recipe, when you said snowflake orange salad I didn’t know what to expect! 😀

    • PolaM says:

      Tell me about it! I thought we were going to make a salad with oranges and then I saw jello… I was horrified and terrified for a moment or two….

  21. My goodness, how bold you were to include the actual gelatin in the recipe! Good for you for sticking with the old-school theme.

    • PolaM says:

      Gelatin is actually easy to work with, my mom lately is whipping up gelatin for decoration all the time, so I started working with it too… it is quite an interesting thing to use, but truly it only has a decorative purpose, because there are far more tasty things out there!

  22. I love it. We make many jello dishes, but never had this one.

    • PolaM says:

      I think aspic is just a fancy name for jello salad, so if you make gelatin dishes you probably can claim to have made tons of aspics!

  23. You are the brave soul who used something related to gelatin and it’s a lovely look. I wonder if a lemon flavor in the aspic would up the flavor profile at all (or a dollop of mayo on the side…yeah, I would probably do that!). :0

    • PolaM says:

      I would have gone with mayo, but BF refused to have it, so I decided itwasn’t worth it to whip up mayo just for me…. I should have done it!

  24. Alida says:

    I quite like aspics. My mum is better at making them, when I tried I seemed to make a mess with the gelatine. Don’t know what I did wrong.
    Yours look very nice!

    • PolaM says:

      I think the secret is knowing when things are solidified enough… mine were not and the eggs are all over the place….

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