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Chicken and chicken legs aspic

0
1867
Kitchen Russian
Calorie content 88.3 kcal
Portions 4 port.
Cooking time 3 hours
Proteins * 7.6 gr.
Fats * 7.5 g
Carbohydrates* 3.1 gr.
* per 100 gr. product
Chicken and chicken legs aspic
Content

So that the chicken jelly does not disappoint and freezes well, add chicken legs during cooking. You can find them in the meat section of almost any gelatin. This will eliminate the need to add gelatin to the dish. It is convenient to cook cold weather for the night: in the evening we put it in the refrigerator, and the next day it can be served at any time.

Ingredients

Cooking process

step 1 out of 7
Thoroughly rinse the chicken legs and legs in plenty of water. Cut the leg into its component parts. At the legs, cut off the phalanges with claws. Peel the onions and rinse them. We clean and wash the carrots. Put pieces of chicken, chicken legs, whole prepared vegetables in a saucepan. Pour in water and put it on the stove. Bring the contents to a boil, then reduce the heat and cook the ingredients for three hours. We do not allow active boiling. Add peppercorns, bay leaves and salt an hour before cooking.
step 2 out of 7
Towards the end of the cooking time, peel the garlic and chop it finely.
step 3 out of 7
We set the eggs to boil for ten to twelve minutes to achieve a firm yolk. After cooking, cool them, peel and cut into circles or halves.
step 4 out of 7
After the end of the cooking time, pour the contents of the pan through a sieve. We save the broth strained in this way. We do not use spices, paws, onions and carrots. Separate the chicken from the bones.
step 5 out of 7
We put chicken meat in molds along with boiled eggs.
step 6 out of 7
Sprinkle with chopped garlic and fill with strained broth.
step 7 out of 7
Let the decorated jellied meat cool, and then put it in the refrigerator until it solidifies completely. Serve the finished jellied meat cold with mustard, horseradish, bread or potatoes. We decorate the surface with sprigs of fresh greenery.

Bon Appetit!

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