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Chicken jellied in a saucepan without gelatin

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1186
Kitchen Russian
Calorie content 56.5 kcal
Portions 6 port.
Cooking time 4 h
Proteins * 4.4 gr.
Fats * 4 gr.
Carbohydrates* 3.9 gr.
* per 100 gr. product
Chicken jellied in a saucepan without gelatin
Content

In order for the chicken aspic to freeze without adding gelatin, it is important to choose the right raw material. These should be parts of the bird with cartilaginous tissues: wings, shins, breast bones with cartilage. Chicken legs are also great for these purposes - the jellied meat is guaranteed to become dense. It is important to cook it all over a minimum heat, not allowing active boiling. The gelling substances will go into the broth, and the meat fibers will become soft and tender.

Ingredients

Cooking process

step 1 out of 8
We wash the chicken parts well under running water, then put them in a saucepan and fill them with water in such an amount that it barely covers the bird. Bring to a boil, wait for the foam to appear. Drain the resulting first broth, rinse the chicken again and refill it with water. Put the bay leaf, peppercorns and salt to taste. Bring to a boil and lower the temperature of the stove. Cook for four hours, avoiding active boiling.
step 2 out of 8
Peel the carrots from the upper skin, cut them lengthwise into large bars. Wash onions and remove the husks. We clean and wash the garlic.
step 3 out of 8
An hour before the end of the cooking time, put carrots, onions and three cloves of garlic in a saucepan.
step 4 out of 8
After the cooking time has elapsed, remove the pan from the stove and let the chicken with broth cool to a warm temperature. Remove the onion and spices and discard. Save the carrots. We take out the meat, separate the fibers from the bones. Strain the broth through a sieve.
step 5 out of 8
Put the chicken meat separated from the bones at the bottom of the molds. If the chicken pieces are too large, then cut them into pieces. Finely chop the remaining garlic with a knife and sprinkle the chicken meat with it.
step 6 out of 8
Pour the prepared broth into the meat with garlic.
step 7 out of 8
Boil the eggs hard-boiled, cool, peel and cut into transverse circles. Cut the carrots saved after boiling the jellied meat into decorative pieces. Cut the fresh cucumber into thin slices. Lay eggs, carrots and cucumber on the surface of the jelly.
step 8 out of 8
Put the decorated jellied meat in the refrigerator. In five to six hours, it will completely cool down and harden well. When serving, the surface can be decorated with sprigs of fresh herbs.

Bon Appetit!

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