The jellied of chicken is a classic of the festive menu. This delicious dish has a wonderful taste and original appearance, due to which it is so deservedly popular. For its preparation, you do not need to have any special skills, and following the recommendations from our recipes, it will be very simple.
How to cook chicken with gelatin?
Ingredients:
- chicken meat - 1 kg;
- filtered water - 1.5 l;
- Instant gelatin - 30 g;
- onion - 85 g;
- carrots - 85 g;
- garlic - 3-4 teeth;
- peas of black pepper - 12-15 pcs .;
- peas of sweet pepper - 4-5 pcs .;
- bay leaves - 2-3 pcs .;
- fresh parsley;
- salt - to taste.
Preparation
Cook my chicken, put it in a pan, fill it with water, salt it and heat it to a boil. Then the water is drained, the meat and dishes are washed from the formed flakes and again filled with purified water and placed on a plate. We add pre-washed, peeled and divided into several parts carrots, onions, salt, peas of black and sweet-scented pepper, and also season the broth squeezed through the press with garlic and bay leaves. Cook the broth until the chicken is ready and remove it from the fire.
We extract the bird from the broth, let it cool down a bit, separate the flesh from the bones and disassemble them into fibers or cut them into pieces of the desired shape and size. Hot broth filter, add quick-dissolving gelatin and mix until it dissolves.
We lay out the prepared meat on the molds, beautifully curly carrots from the broth, fresh green sprigs and pour the broth with gelatin. We determine the jellied in the refrigerator for a few hours before the complete cooling.
Before serving, lower the container with a jar for a few seconds in the hot water and turn it over on a dish.
Preparation of turkey and chicken fillet in a multivarquet - recipe
Ingredients:
- calf shank - 0.6 kg;
- chicken breast - 0.6 kg;
- water filtered - 1,2 l;
- Instant gelatin - 30 g;
- onion - 85 g;
- carrots - 85 g;
- garlic - 3 teeth;
- peas of black pepper - 10 pcs .;
- peas of sweet pepper - 4-5 pcs .;
- bay leaves - 2-3 pcs .;
- fresh parsley;
- salt - to taste.
Preparation
Chicken breast and drumstick of my turkey, pawn in a multicast and pour filtered water. Add the previously cleaned onion and carrots, cutting it into several parts, select the program "Bouillon" on the display and prepare an hour and a half, periodically removing the foam. Then add salt, peas of black and fragrant pepper, laurel leaves, switch the device to the "Soup" mode and keep the water still for another two hours.
Upon readiness, we extract the bird from the broth, let it cool down a bit, separate it from the bone and cut it into the desired slices or disassemble the fibers by hand. We also shred the carrots from the broth or cut out beautiful figures for the decoration of the jellied.
Broth filter through several layers of gauze, take one glass, soak it for a few minutes gelatin, and then warm up in a water bath and constantly stir until the gelatinous granules completely dissolve.
We pour the dissolved gelatin into the main broth, add pre-cleaned and squeezed through the garlic press and mix.
In the forms for the jellied we lay out the twigs of greens, carrots and chicken meat on the bottom and fill it with a very carefully prepared broth. We determine the jellied for several hours in the fridge, and before serving, we dip it for a few seconds in hot water and turn it over on a dish.