Jellied is a lifesaver of each mistress. Judge for yourself: it looks very beautiful and spectacular, it is a rather satisfying dish, and besides, food can be prepared on the eve of the holiday, while it does not lose its freshness and attractiveness. Jellied poultry meat is also a dietary product. So I advise you to cook aspic from chicken. The recipe does not require any special skills and exotic products, it is prepared very simply and it is quite tasty. In addition, poultry jelly is light and transparent, this allows you to use a variety of products for dishes as decoration.
Cooking aspic from chicken. The recipe assumes the following products:
- 2 onions;
- salt;
- 2 carrots;
- 2 table. tablespoons of gelatin;
- peppercorns;
- a hen;
- Bay leaf.
How to make aspic from chicken?
We wash the chicken carcass, cut it into four parts and remove the fat. Pieces of chicken are put in a pan, add water, pepper, bay leaf, salt, onion and half carrots. During cooking, remove the fat and foam with a spoon from the broth. We are waiting for the chicken stock to boil, then cover the pan with a lid, reduce the heat and leave the bird to cook for an hour and a half. When the chicken is ready, we take it out of the broth and put it on a plate to cool. We remove all the excess from the chicken broth (carrots, onions, peppers, bay leaves), one transparent water should turn out. After the chicken cools, you can begin to chop it for jelly. Remove the skin, and meat, removing from the bone, evenly lay on the bottom of the form, which will be filled with chicken.
The recipe involves the use of gelatin. In a glass of chicken broth, dilute gelatin and pour it back into the pan with broth, mix. Peel the onion and carrots. Cut the onion into half rings, and carrots into thin circles. Put the vegetables in a jar on top of the chicken.
Boil the broth and carefully pour into the mold. Leave the filling to cool for a while, then move it to the refrigerator, where it will freeze faster.
Jellied chicken. Mayonnaise Recipe
For the dish you will need the following ingredients:
- a glass of oxen;
- 3 cups of poultry broth;
- edible gelatin (table. spoon);
- 500 gr. chicken fillet ;
- 150 gr. mayonnaise;
- cheese;
- nutmeg, black pepper, parsley, salt.
Cooking
Pour gelatin with boiled cold water and leave it for a while so that it swells. After that, put the gelatin on the fire and heat it a little (until it dissolves). At this time, wash the chicken breasts, put them in a pot of water, salt and boil until cooked. Cool the boiled breasts, cut into small pieces and mix with pepper and nutmeg. Strain the chicken stock through a sieve. Mix ½ part of gelatin with mayonnaise, mix the rest with chicken broth. Pour the meat evenly into the mold, and then put the filler in the refrigerator. When the chicken stock hardens a little, lay on top of it a layer of gelatin with mayonnaise. Put the mold back in the refrigerator.
Garnish before serving with greens and mayonnaise. Chicken jellied with mayonnaise is ready!
Jellied poultry with mushrooms. Gourmet Recipe
Ingredients:
- champignons (300g.);
- 3 chicken fillets;
- gelatin;
- 300g broccoli cabbage;
- carrot;
- Bay leaf;
- bow;
- corn in a jar;
- peppercorns, greens.
Cooking
Boil chicken with pepper, carrots, salt, onions and bay leaves. Drain the poultry broth into a separate bowl. Chicken meat and cut into small cubes. Boil the mushrooms and cut them into 4 parts. Cook broccoli and disassemble it into inflorescences. At the bottom of a special form, lay greens, then chicken, then mushrooms and broccoli.
Strain the chicken stock through a sieve. Separate the gelatin separately and add it to the broth. Pour the broth with gelatin into the mold and refrigerate it overnight.
Jellied is ready!