Jellied chicken is a diet dish that is not ashamed to serve on the festive table.
In addition, chicken is a fairly cheap meat, so you can also save your budget.
Jellied chicken with gelatin - the basic principles of preparation
Jellied chicken is washed under the tap and cut into large pieces. If there is no whole carcass, aspic can be prepared from chicken legs or other parts. Chicken meat must be cleaned from skin and excess fat.
Chicken is placed in a deep pan, poured with filtered water and put on the stove. Jellied cook over medium heat. As soon as the contents begin to boil, remove the foam with a slotted spoon and twist the fire to a minimum. The broth is boiled for 1-2 hours. In addition to chicken, you can put carrots and onions in slices into the broth.
Chicken pieces are removed from the broth, slightly cooled and the meat is separated from the bones. Large pieces are cut into pieces or pulled into fibers by hand.
Gelatin is pre-soaked, following the instructions on the package.
Filter the broth, season with black pepper and salt. Gelatin is added and warmed up so that the gelatin granules are completely dissolved. Do not bring to a boil!
At the bottom of deep plates or tins, lay pieces of chicken and pour the broth.
As a decoration, you can put figuratively chopped carrots or add green peas.
Recipe 1. Chicken fillet with gelatin and green peas
Ingredients
1.5 kg chicken carcass;
garlic;
drinking water - 1.8 liters;
table salt - 60 g;
five peas of black pepper;
gelatin - 100 g;
four sprigs of parsley;
carrot;
three bay leaves;
can of peas;
two bow heads.
Cooking method
1. Peel carrots and onions. We cut the chicken in parts, cut off the skin and excess fat. Rinse under the tap and put in a pan. Pour in water, put peppercorns and bay leaf. Solim.
2. Put the pot on a strong fire. When the contents begin to boil, remove the foam and reduce the heat. Cook the broth until the meat begins to separate from the bones.
3. Pour gelatin and a half glasses of water, mix and leave to swell.
4. Take out the chicken with a slotted spoon, filter the broth through a sieve. The meat is separated from the bones. We disassemble it into fibers or cut into small pieces.
5. Garlic peel and finely chopped. Stir the chicken with garlic.
6. Warm up the gelatin with water, not bringing to a boil. Pour the gelatin mixture into the broth and mix.
7. Cut out figures from boiled carrots. Put chicken meat, carrot slices, finely chopped greens and green peas in a plate. Fill with warm broth. When the broth cools down, place the plates in the refrigerator for five hours.
Recipe 2. Jellied chicken with gelatin in a slow cooker
Ingredients
1.6 kg of chicken;
salt;
bulb;
ground black pepper;
carrot;
three bay leaves;
five cloves of garlic;
ten peas of black pepper;
20 g of gelatin.
Cooking method
1. Remove all skin from the chicken carcass and trim off excess fat. Rinse the processed carcass under the tap. Place it whole in the bowl of the multicooker, pour water to the maximum mark. Close the lid and start the quenching program for five hours.
2. When the liquid begins to boil, open the lid and remove the foam. From time to time it needs to be removed during the first 30 minutes.
3. Peel the carrots. About an hour before the end of cooking, add the peeled onion, peas of black pepper and bay leaf to the broth. Salt. After another half hour, put the carrots in the broth.
4. At the end of the regime, remove the chicken, carrots, spices and onion with a slotted spoon. Once the meat has cooled slightly, separate it from the bones and disassemble it into fibers. Throw onions and spices.
5. Soak gelatin in purified water, following the instructions on the packaging. Strain the broth, add ground pepper and swollen gelatin to it. Place the bowl with the broth in the appliance and turn on the stewing program. Warm the broth until the gelatin in it is dispersed. Cut the carrot into figures or circles.
6. Put chicken and some finely chopped garlic on the bottom of the plates. Spread the carrots on top and fill with warm broth. When the aspic is cool, send it to the refrigerator for several hours.
Recipe 3. Jellied chicken with gelatin and eggs
Ingredients
2 kg carcass of chicken;
salt;
onion head;
two eggs;
carrot;
bell pepper pod;
two bay leaves;
greenery;
six peas of black pepper;
five cloves of garlic;
50 g of gelatin.
Cooking method
1. Cut the chicken into pieces, remove the skin and fat from it. Rinse the meat under the tap and put in a large saucepan. Fill the chicken with water so that its level is about ten centimeters higher than the meat. Place the pot over high heat.
2. Peel the onions and carrots. Send vegetables to the broth. As soon as the foam begins to appear, remove it and reduce the heat to a minimum. Cover, slightly opening it. Cook the broth for two hours. About half an hour before the end of cooking, salt the broth and add peppercorns and bay leaf to it.
3. Soak gelatin in a glass of boiled water, mix and leave to swell for forty minutes.
4. Remove the chicken from the pan. Remove the fat from the broth surface and strain it.
5. Free the meat from the bones and chop finely. Put the pan with the broth on the stove, introduce the gelatin mixture into it and warm, stirring, without boiling.
6. Boil eggs, peel and cut into four parts. Put the chicken meat in a plate, on top of which lay the quarters of the boiled egg, curly sliced carrots and sprigs of greens. Pour everything into a warm broth and leave until the aspic is cool. Then place it in the refrigerator until it solidifies.
Recipe 4. Chicken Jellied with Gelatin and Turkey
Ingredients
chicken breasts;
six cloves of garlic;
turkey drumstick;
three large eggs;
gelatin for aspic with seasonings.
Cooking method
1. Strip the turkey drumsticks and chicken breasts from the skin and excess fat. Rinse the meat under the tap and place in a bulky dish. Fill with water and put on an intense fire. When the contents begin to boil, remove the foam and wring the fire to a minimum. Cook for two hours.
2. Remove the meat from the broth. Separate it from the bones and disassemble it into fibers.
3. Boil eggs, peel and cut into slices. Put meat and egg slices into the mold. Sprinkle with finely chopped garlic.
4. Strain the broth, and pour gelatin into it. The proportions are indicated on the package. Stew on low heat for about ten minutes.
5. Pour the meat and eggs with broth, refrigerate and place in the refrigerator for several hours.
Recipe 5. Festive Jellied Chicken with Gelatin and Pork Tongue
Ingredients
250 g chicken legs;
a bag of gelatin;
250 g of boiled pork tongue;
liter of chicken stock;
half a can of canned corn;
parsley greens;
half a can of canned green peas;
two boiled carrots;
12 quail eggs.
Cooking method
1. Wash chicken legs and tongue under a tap. Put in a pan, fill with purified water and put on an intense fire. As soon as the contents begin to boil, remove the foam and reduce the heat to a minimum. Boil your tongue and legs for two hours. Half an hour before being ready, put peeled carrots in the broth.
2. Remove chicken, tongue and carrots from the broth. Separate the chicken meat from the bones and cut it into small cubes. Grind the tongue and 1.5 carrots in the same way. Cut the remaining carrots into circles.
3. Rinse the parsley. Leave a few twigs, and finely crush the rest of the greens.
4. Dissolve the gelatin, following the instructions on the packaging. Add to the broth and warm over low heat, not boiling. Remove from heat, pepper, salt and cool completely.
5. Take the cake pan, pour a little broth on the bottom and send it to the refrigerator for 20 minutes. On top of the frozen broth lay out circles of carrots, halves of boiled quail eggs, sprigs of greens. Sprinkle half of the corn and peas on top. Put chicken and tongue in the next layer. The final layer will be half the eggs. Pour all the broth and send for half an hour to the refrigerator.
6. Take out the mold, lay out the remaining peas and corn. Pour the broth again and refrigerate for three hours. Before serving, lower the mold for a few seconds in hot water, cover with a dish and turn over.
Recipe 6. Chicken fillet with gelatin and mayonnaise layer
Ingredients
chicken breast;
salt;
two thirds of a glass of broth;
ground black pepper;
a glass of drinking water;
30 g of gelatin;
nutmeg;
150 g mayonnaise;
parsley and dill.
Cooking method
1. Pour gelatin with cold boiled water and leave to swell for an hour.
2. My chicken breast, put in a saucepan, pour water, salt and cook for about forty minutes. Then take the meat out of the broth, cool and cut into small pieces. Mix with ground pepper and nutmeg. Filter the broth.
3. We put the swollen gelatin on a slow fire and simmer, not boiling until it is completely dissolved.
4. Mix half the gelatin with mayonnaise. The remaining gelatin is added to the broth.
5. We spread the chopped chicken in a silicone mold in an even layer, fill it with broth and send it to the refrigerator. Once the broth hardens, spread a layer of mayonnaise with gelatin and send it to the refrigerator again.
6. Before serving, lower the mold for a few seconds in hot water and turn it over to the dish. We decorate the aspic with sprigs of greenery.
Jellied chicken with gelatin - tips and tricks
To make the jellied broth tasty, add spices and coarsely chopped vegetables to it.
If you want to get a diet dish, remove the skin from the chicken and remove excess fat.
You can decorate the aspic with figuratively chopped vegetables and egg halves.
Serve aspic with mustard or horseradish.
