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➠ Chicken jelly with gelatin in a slow cooker

Chicken jelly with gelatin in a slow cooker

2130

Kitchen Russian

Calorie content 53.4 kcal

Portions 6 port.

Cooking time 5 h

Proteins * 3.8 g

Fats * 2.6 gr.

Carbohydrates* 4.6 gr.

Chicken jelly with gelatin in a slow cooker

Content

Chicken jellied meat can be prepared for a festive table as an appetizer, and as a hearty snack for future use for several days. Agree, it is convenient to get a plate of nutritious jelly out of the refrigerator and have a quick meal. It is convenient to boil chicken in broth in a multicooker - the process does not require control, you just need to prepare the products and set the appropriate program.

Ingredients

Hen 1 kg Carrot 1 PC. Onion 1 PC. Bay leaf 3 pcs. Black peppercorns 3 pcs. Allspice 2 pcs. Garlic 3 tooth. Salt taste Instant gelatin 2 tbsp

Cooking process

We wash the chicken, cut off the excess skin and fat. We cut the bird into pieces so that it is more convenient to put them in a bowl and then separate the meat.

Put pieces of chicken in the multicooker bowl and fill them with water to the maximum mark. We put the bowl into the appliance, close the lid and select the “Stew” program for five hours. After three hours of cooking, open the lid and put the peeled onions and whole carrots. We also add spices: bay leaves and both types of pepper. Salt to taste. Close the lid and cook for the remaining two hours.

After cooking, we take out the bowl and cool the contents a little. Then we extract the pieces of chicken and carrots. Strain the broth, discard the spices and onions. Separate the chicken from the bones with our hands. Put chicken on the bottom of deep plates, pour a small amount of black ground pepper on top and distribute the garlic passed through a press.

Place the gelatin in a separate small container and fill it with a glass of strained broth. Stir and leave for twenty minutes, then slightly heat the mixture and completely dissolve the granules. We mix the gelatinous liquid with the bulk of the broth.

Cut the carrots into thin curly slices and place them on top of the chicken meat in plates. Fill with broth with gelatin. We put the still liquid jellied meat in the refrigerator and let it freeze for five to six hours.