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Chicken jelly in broth with gelatin

0
1158
Kitchen Russian
Calorie content 52.2 kcal
Portions 6 port.
Cooking time 90 minutes
Proteins * 6.9 gr.
Fats * 1.1 gr.
Carbohydrates* 4.6 gr.
* per 100 gr. product
Chicken jelly in broth with gelatin
Content

Light but nutritious chicken jelly with added gelatin. For saturation, be sure to use parts of the bird with bone, for example, the drumstick or thigh. Let's take carrots for brightness and attractiveness, and garlic for aroma. Jellied meat can be formed both in large forms and in portions. In the latter case, the dish looks more festive and interesting.

Ingredients

Cooking process

step 1 out of 10
We wash the chicken parts well, remove excess fat, if any. Peel the carrots, wash the onions, remove the husks.
step 2 out of 10
We put the prepared meat in a large saucepan, lay onions and carrots, bay leaves and peppercorns, fill with water in the specified amount. Salt to taste and put on the stove.
step 3 out of 10
After the contents boil, a foam will appear. We must remove it with a slotted spoon so that the broth remains clean.
step 4 out of 10
Cook the chicken at a slow boil for forty to fifty minutes. After the first twenty-five minutes, we take out the fillet so as not to digest it, and leave the leg on the bone and cook further.
step 5 out of 10
When the cooking is over, let the broth and chicken cool to a comfortable temperature. The onion can be thrown away, and the carrot and leg are removed and put to the fillet. Strain the broth. Peel the garlic and pass it through a press. Put the resulting gruel into the broth, mix.
step 6 out of 10
Next, pour instant gelatin into the cooled broth and stir until the granules dissolve. We set aside the liquid for fifteen to twenty minutes.
step 7 out of 10
While the broth with gelatin is infused, cut the chicken fillet into pieces. Separate the flesh of the leg from the bone and also cut into cubes. Cut the carrots into thin slices.
step 8 out of 10
To make the finished jellied meat look appetizing and attractive, it is important to properly lay the meat and other ingredients before pouring the broth. Put pieces of boiled carrots on the bottom of the form or portioned outlets.
step 9 out of 10
Put the chicken cubes on the next layer.
step 10 out of 10
We heat the broth again until warm so that all the gelatin dissolves, and pour over the meat. We decorate the surface with greenery.

Bon Appetit!

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