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➠ Diet jellied chicken with gelatin

Diet jellied chicken with gelatin

1785

Kitchen Russian

Calorie content 42.1 kcal

Portions 6 port.

Cooking time 170 minutes

Proteins * 4.7 gr.

Fats * 0.6 g

Carbohydrates* 3.7 gr.

Content

Many consider jellied meat to be a high-calorie fatty dish. However, you can prepare it in such a way that it is light and dietary. To do this, we use chicken breast, and add gelatin as a gelling component. If you wish, you can also put any vegetables and spices to taste in the jellied meat. In this recipe, we offer a neutral flavoring option - this one will definitely fit into any diet.

Ingredients

Chicken breast 1 kg Onion 1 PC. Carrot 2 pcs. Bay leaf 4 things. Salt taste Black peppercorns 3 pcs. Garlic 4 tooth. Edible gelatin 30 gr.

Cooking process

Wash the chicken breast and cut it into large pieces. We put the prepared fillet in a saucepan and fill it with enough water so that the liquid completely covers the pieces. We put on the stove and bring to a boil. When boiling, we wait for the foam to appear, after which we drain the first broth, and rinse the chicken.

We return the pieces of breast to the pan and fill them with clean water in the same amount. Heat to a boil.

Put bay leaves, black peppercorns and salt to taste in a saucepan to the breast. Peel the carrots and onions and also put them in a saucepan. After the contents of the pan boil, reduce the heat to a minimum and cook the breast with spices and vegetables for two and a half hours. The boil should be slow.

When cooking is over, remove the breast, and filter the broth through a fine sieve.

Pour gelatin with a glass of strained broth and leave to swell, according to the instructions. Then we heat the resulting mass to a hot state, completely dissolve the granules, stirring continuously. Mix the resulting liquid with the remaining broth.

We disassemble the chicken breast into fibers and cut them into pieces. Peel the garlic and pass it through a press. Distribute the garlic gruel in the molds at the bottom. Put the pieces of breast on top.