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Chicken jellied in a saucepan with gelatin

0
1513
Kitchen Russian
Calorie content 75.4 kcal
Portions 4 port.
Cooking time 170 minutes
Proteins * 5.6 g
Fats * 2 gr.
Carbohydrates* 9.2 gr.
* per 100 gr. product
Chicken jellied in a saucepan with gelatin
Content

For this recipe, we suggest using legs or thighs - this meat is more juicy, which feels very good in the finished jelly. To set off tender chicken and add bright colors, when assembling jellied meat, add green peas and slices of carrots - the dish takes on a completely different look! And when serving, do not forget about fresh herbs.

Ingredients

Cooking process

step 1 out of 7
We wash chicken thighs and legs well under running water. If there is a desire to reduce the calorie content of the finished dish, then remove the skin. Peel the carrots from the top, leave them whole. Wash onions and remove the husks. We clean and wash the garlic. Preparing spices.
step 2 out of 7
Put the prepared chicken pieces in a saucepan and fill with water in such an amount that it barely covers the bird.
step 3 out of 7
We also put prepared onions with carrots, garlic, bay leaves, allspice, salt and black pepper into a saucepan. Place the pot on the stove and bring the contents to a boil. Remove the foam, close the lid, lower the temperature to a minimum and cook for two hours. Be sure to keep the boiling slow - this way the broth will keep its purity and transparency.
step 4 out of 7
After the cooking time has elapsed, remove the pan from the stove and let the contents cool so as not to burn yourself. We remove the meat, separate the fibers from the bones.
step 5 out of 7
Strain the broth. We measure out half a glass, place in a separate bowl and add gelatin (the broth should be hot). Stir thoroughly and leave for half an hour. Then we stir again until complete dissolution, after which we filter into the bulk of the broth and mix.
step 6 out of 7
At the bottom of the molds, put the chicken meat separated from the bones, pieces of carrots and green peas.
step 7 out of 7
Fill with the prepared broth. Put the decorated jellied meat in the cold until it hardens completely. This will take approximately four to five hours. When serving, decorate the surface of the jellied meat with sprigs of fresh herbs.

Bon Appetit!

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