Chicken jelly - a very simple and tasty recipe

Kitchen appliances and utensils: pan, colander, cutting board, knife, slotted spoon, whisk, grater, tablespoon, stove, glass containers for jellied meat.

Ingredients

Step by step recipe

1. Any part of the chicken is suitable for making jellied meat. I took the shins. Cooking such a dish is very easy and simple. It is suitable for the festive table, also for the family dining table. We put the meat in a container, fill it with cold water, soak for 3 hours. Then we drain the water, send it to the pan, fill it with water, put on fire. Bring the meat to a boil and let it boil for 3-4 minutes.
   
2. We remove the pan from the stove, drain the boiling water, wash the pan well, we also wash the meat under the tap. In this already clean pan we put the meat.
   
3. Peel 2 carrots, rinse with running water. Two medium onions are mine, we will not clean them, just cut the tails. We put both carrots and 2 onions in a pot with meat. Unpeeled onions will add color to the jellied meat. Fill with cold water, put on a stove, bring to a boil. Water needs to be poured so that it covers meat and vegetables for 2-3 centimeters.
   
4. When the water boils, be sure to remove the foam formed on top and add 10-12 peas of black pepper. Reduce the fire so that the aspic does not cloud.
   
5. We leave to cook for an hour and a half, but after 30 minutes from the start of the boil we get the carrots, it is useful to us for decorating the dish.
   
6. Half an hour before readiness, add 2 teaspoons of salt and two bay leaves. Let the aspic boil further over a slow uniform fire. After an hour and a half, remove the onions, discard, remove the chicken, let it cool.
   
7. Then we separate the meat from the seeds. You can divide it into fibers, or you can cut it into small pieces.
   
8. The broth must be filtered. To do this, put the colander on the pan, cover with gauze folded in several layers, filter the broth. Pour a little broth into a separate container, add 20 grams of instant gelatin to it, stir well, let it swell for about 30 minutes.
   
9. Then pour the gelatin into the strained broth, stir, let it warm up to 60 degrees no more. When heated, stir constantly.
   
10. You can place jellied meat in any containers. To decorate, carrots are cut first in circles, and then give it a different shape. I made flowers.
    
11. We spread them at the bottom of the container, it seems beautiful to you, on the sides we put a couple of parsley leaves, pour a little broth over it so that it is a thin layer, we send it to the refrigerator for solidification. This is still a workpiece.
    
12. For another option, we spread carrot flowers in glass forms on the sides, add meat, a little canned peas, pour the broth into two-thirds, no more. Pour slowly so that the meat could not emerge. Sent to the refrigerator.
    
13. In the meantime, our workpiece has frozen. This will be the top of the jelly. We spread the meat in an even layer, fill it with broth, send it to the refrigerator for complete solidification.
    
14. Peeled 4 cloves of garlic in advance, pass through a press or grind on a fine grater, cut the carrots into cubes. Smooth the remaining meat along the bottom of the container, mix with garlic and carrots, pour in the broth.
    
15. We take the aspic from the refrigerator with the workpiece, lower the bottom into hot water for a few seconds, cover with a large flat dish, turn it over. We got jellied, decorated with flowers of carrots and herbs. Our aspic has a beautiful appetizing appearance, it is made in the best traditions of proper nutrition, it will delight your household.
    

Video recipe

The host shows in detail the process of preparing chicken jellied meat, tells how to cook it in two steps, gives tips on decorating the culinary product.

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