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Chicken aspic without gelatin in a slow cooker

0
1671
Kitchen Russian
Calorie content 81.3 kcal
Portions 6 port.
Cooking time 4 hours
Proteins * 6.7 g
Fats * 7.7 g
Carbohydrates* 3.7 gr.
* per 100 gr. product
Chicken aspic without gelatin in a slow cooker
Content

Many housewives believe that chicken jellied meat is prepared only with the addition of gelatin, otherwise the broth will not solidify. In fact, chicken legs, cartilage, wings, and neck contain enough gelling agent. If you boil additional chicken legs with the chicken, the jelly is guaranteed to harden. For the number and proportions of chicken parts, see this recipe.

Ingredients

Cooking process

step 1 out of 8
Wash the chicken thoroughly and remove excess skin and fat, if any, so the jellied meat will be less high in calories. We cut the bird into its component parts, place it in a saucepan and fill it with cold water. We leave it to soak for three to four hours for the blood to come out. This will make the broth more transparent during subsequent cooking.
step 2 out of 8
We wash the paws and remove the rough skin from them with a knife. To make it easier to do this, place the legs in hot water for a few minutes, and then dip them in cold water. After such manipulation, the skin will easily come off.
step 3 out of 8
Cut off the phalanxes with claws at the legs. Peel the carrots from the top, wash. We wash the onions directly in the husk, without removing it.
step 4 out of 8
Put pieces of chicken, prepared chicken legs, whole carrots, onions in the multicooker bowl and fill them with water so that it covers all the ingredients. Add salt, bay leaves and peppercorns immediately. We put the bowl into the appliance, close the lid and press the “Stew” program for four hours.
step 5 out of 8
After cooking, we take out the bowl and let the contents cool slightly. Then we extract the pieces of chicken and carrots. Throw away the spices, onions and chicken legs. With our hands we separate the chicken from the bones, simultaneously extracting and discarding the cartilage.
step 6 out of 8
Strain the broth through cheesecloth or a fine sieve. If there is a desire to make the jellied meat less fat, then let the broth cool down - a fatty film forms on its surface. We remove it, and heat the broth again a little so that it becomes more liquid.
step 7 out of 8
We put chicken on the bottom of plates or forms. Distribute the garlic passed through the press on top. Also, as decoration, lay out carrots and pickled cucumbers cut into thin slices. Peel the boiled eggs, cut them into circles and also put them in molds.
step 8 out of 8
Fill the molds with broth. We cool them down and put them in the refrigerator for five to six hours. After the jellied meat has hardened, turn the forms upside down on a flat plate and serve, decorating with herbs.

Bon Appetit!

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