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Chicken jelly with gelatin in a bottle

0
1636
Kitchen Russian
Calorie content 48 kcal
Portions 8 port.
Cooking time 12 h.
Proteins * 3.4 gr.
Fats * 2.3 gr.
Carbohydrates* 4.2 gr.
* per 100 gr. product
Chicken jelly with gelatin in a bottle
Content

An interesting presentation determines the interest in the dish. We suggest you decorate your jellied meat in an original way for a festive table. One little secret: you need a plastic bottle for this.

Ingredients

Cooking process

step 1 out of 8
For a rich broth, do not spare meat, there should be a lot of it. Pour cold water over the meat and leave for 10-15 minutes.
step 2 out of 8
Then drain the cloudy water and pour in clean water, add pepper and bay leaf, set to simmer over low heat.
step 3 out of 8
Peel the onions, garlic and carrots.
step 4 out of 8
An hour and a half after boiling, put onions and carrots in a saucepan. When the carrots are ready, take them out.
step 5 out of 8
Salt the broth 10 minutes before the end of cooking. Remove the meat pieces from the pan, cool, then separate the meat from the bones and disassemble it into fibers.
step 6 out of 8
Pour gelatin into the hot broth, stir and leave for 15 minutes.
step 7 out of 8
Cut off the neck of a plastic bottle, fill it with meat, carrot slices, if you wish, you can add pieces of fresh vegetables. Then fill the bottle with broth, put on the cut neck and wrap it well with polyethylene so that nothing spills out. Put the bottle in the refrigerator.
step 8 out of 8
When the jellied meat hardens, carefully cut the bottle and remove the jellied meat from it. Collect a festive dish by making it ears and a piglet.

Bon Appetit!

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