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+ servings
meat jello on a white plate

Holodets (Meat Jello, Meat Aspic)

Natalia-Flavorful Home
This is a simplified version of Russian holodets or meat aspic. This version of the recipe is really simple, still delicious, and nutritious.
5 from 1 vote
Prep Time 15 mins
Total Time 1 hr 30 mins
Course Appetizer, Main Course
Cuisine Russian


  • 1 pound chicken wings
  • 1/2 Vidalia onion large-sized
  • 1 carrot medium-sized
  • 5 tbsp beef gelatin
  • 6 cup water
  • sea salt


  • Gather the ingredients. Place chicken wings in a pot and fill with water. Add sliced in half onion and sliced carrot. Bring to boil on medium-high heat. Once boiling, reduce the heat and simmer for about 40 minutes.
  • Once cooked, take wings and carrot out, discard the onion. , Add salt to taste and let the broth cool down a little. Once cool, separate the meat from the bones, slice carrot in circles. Add gelatin to the broth while continually stirring and let stand for 5 more minutes.
  • Take 4 small serving bowls. Add carrot slices at the bottom for decoration, add chicken meat, and pour the broth to fill the bowls.
  • Set bowls in the refrigerator for approx. 4-6 hours. Once set serve with horseradish or mustard on the side. 


Boiling the chicken with the vegetables helps add flavor to the stock.
Make sure the chicken is fully cooked. The internal temperature needs to be 165 degrees.
Feel free to use other parts of the chicken or other meat to use for the base of the aspic jello.
Store any leftover chicken gelatin in the fridge. It will store for 2-3 days.
Serve cold with horseradish or mustard.
If possible, use organic chicken and gelatin from grass-fed cows.


Calories: 185kcalCarbohydrates: 5gProtein: 19gFat: 10gSaturated Fat: 3gTrans Fat: 1gCholesterol: 47mgSodium: 93mgPotassium: 195mgFiber: 1gSugar: 3gVitamin A: 2638IUVitamin C: 3mgCalcium: 36mgIron: 1mg
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