Chicken jelly: 🥣 step by step recipe with photo

Kitchen appliances and utensils: stove or hob, fridge, fine sieve, deep container, 3-liter pan with a lid, kitchen scale, measuring cup, slotted spoon, deep bowl, cutting board, tablespoon, cling film, knife, 2 deep containers 20 × 13 × 4 cm dinner plate

Ingredients

Chicken pieces	1 kg
Water	2.1 L
Salt	1 tbsp. l
Carrot	1 PC.
Bow	1 PC.
Bay leaf	2 pcs.
Black pepper	4 peas
Gelatin	30 g

Step cooking

We wash 1 kg of chicken pieces under running water.
In a 3-liter pan, pour 2 liters of water, put on a big fire and wait for it to boil. Peel 1 carrot. We wash 1 onion under running water without removing the husk. When the water boils, carefully place the chicken parts, carrots and onions in the pan, add 2 bay leaves and 4 peppercorns. When the liquid boils again, reduce the heat so that the broth does not boil too much, cover the half of the pan with a lid and leave to cook for 1.5 hours.
When 1.5 hours have passed, add 1 tbsp to the broth. l salt and leave to boil for another 30 minutes.
After 30 minutes, we remove the chicken from the broth with a slotted spoon and leave it to cool.
We also get the carrots needed to create decorations for the future jelly, and the onions that we throw out.
Filter through a fine sieve into a deep container of broth. Separate the meat from the bones of a cooled chicken and tear it into small pieces with our hands.
Pour 30 g of gelatin into a deep bowl, fill it with 100 ml of cold water and leave it to swell for 20-30 minutes.
In deep containers we lay out the disassembled chicken meat. We cut the carrots arbitrarily according to taste and lay them on top of the chicken meat. We pour 1 liter of broth into the pan, add the swollen gelatin to it, put it on a small fire and heat it, constantly stirring with a spoon so that the gelatin mass dissolves, but we do not bring it to a boil.
Gently pour the broth into containers with meat and carrots to preserve the decor, and let the dish cool. We cover the jellied meat with cling film and place in the refrigerator for the night so that it freezes well.
We take the aspic from the refrigerator, cut into portioned slices, put it on a dinner plate and serve.

Important!If you are worried about the amount of fat floating on the surface of the broth, you can simply remove it. For this, after the meat and vegetables are taken out of the broth, a napkin or paper towel should be lowered onto its surface and immediately removed. Repeat the procedure several times with clean wipes until you are happy with the result.

Video recipe

Watching some moments of the video recipe will help clarify incomprehensible moments, for example, cooking broth with gelatin or decorating jellied meat with slices of boiled carrots.

Do you like chicken jellies? Do you have any comments or corrections about this recipe? What foods do you usually use in preparing this dish? Do you add gelatin or prefer to do without it? Tell your readers the main culinary skills of cooking jelly in the comments, and this will help them achieve the desired result.