How to learn how to cook delicious chicken jellied jelly with a simple recipe 🥣

Kitchen appliances and utensils: refrigerator, stove, kitchen scale, 2 pans, colander, soup ladle, jellied meat dishes, glass, cutting board, knife, deep bowl, tablespoon, whisk, gauze.

Ingredients

Step cooking

1. For the preparation of such jellied meat you can use any parts of the chicken. The shins and thighs are particularly suitable. In a deep bowl, place 1 kg of chicken, fill it with cold water and soak for about 3 hours. After that, rinse the meat thoroughly under running water and put it in a pan of a suitable size.
   
2. Pour the chicken in the pan with water, put on the stove and bring to a boil. Hold the chicken in boiling water for about 3 minutes. Then drain this broth. Rinse the meat and pan well under running water and fold the chicken into the pan again.
   
3. Rinse well under running water two small onions in the peel and remove the roots with a knife. Add the onions to the meat pan. The peel of the onion will give the broth a beautiful color. Then peel and rinse two small carrots and also place them in a pan. Pour all the ingredients with cold water so that the liquid level is 2 cm higher than meat, about 1.5 liters. Bring the broth to a boil, while removing the resulting foam with a spoon.
   
4. Add 12 pcs. To chicken stock. black pepper peas and cover the pan with a lid, but not tightly. Reduce heat to low and simmer the broth for about 1.5 hours. Be sure to make sure that the broth does not boil too much, otherwise it will turn cloudy.
   
5. After 30 minutes, remove the carrots from the broth onto a plate - you will still need it to decorate the jellied meat. Half an hour before being ready, add salt to taste and 2 bay leaves to the broth. When ready, remove the pan from the stove.
   
6. Remove the onion from the broth - you will no longer need it. Remove the meat from the broth and place in a deep bowl to cool. Then separate the meat from the bones and skin. You can disassemble it into fibers or cut it into small pieces on a cutting board.
   
7. Be sure to strain the chicken broth. To do this, set a colander on a separate clean pan, and on top of it cheesecloth, folded in several layers, then slowly filter the broth and let it cool slightly.
   
8. Pour about 200 g of broth into a separate glass and pour 20 g of gelatin into it. Mix well and leave for about 30 minutes to swell the gelatin. Then pour it into the pan with the rest of the broth, mix well with a whisk and warm slightly on the stove to about 60 ºС, but do not bring to a boil.
   
9. Cut boiled carrots into circles or you can cut any other shape. You can shape the jelly at your own discretion. You can put chopped carrots on the diagonal of the dish, and on the sides place leaves of parsley. Then pour about one ladle of room temperature broth into the dish and refrigerate for 10-15 minutes. This will be the top of the jelly.
   
10. When it hardens, put the meat evenly and fill everything with broth until it completely hardens, for about 2-3 hours.
    
11. To get the finished jelly from the dish upside down, dip the dish in warm water for a few seconds, cover with a flat plate from above and turn over the jelly. Shape jellied as you like and as you prefer.
    

Video recipe

In the video you can see how to boil chicken stock and prepare meat. Also, you are presented with some options and methods for forming and decorating jellied meat.