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Chicken leg jelly with gelatin

0
2004
Kitchen Russian
Calorie content 75.3 kcal
Portions 8 port.
Cooking time 150 minutes
Proteins * 9.5 g
Fats * 3.4 gr.
Carbohydrates* 1.8 gr.
* per 100 gr. product
Chicken leg jelly with gelatin
Content

Jellied meat with light chicken meat always takes pride of place on the festive table. For its delicate texture and great taste, it is often considered a delicacy.

Ingredients

Cooking process

step 1 out of 8
Wash chicken legs, breasts and drumsticks, transfer to a saucepan and cover with water.
step 2 out of 8
Put the saucepan on fire, bring the water to a boil, and drain.
step 3 out of 8
Rinse the meat under running water, put it back in a saucepan and pour in water, also add peeled carrots, garlic, bay leaf and peppercorns.
step 4 out of 8
Bring the contents of the saucepan to a boil, then reduce the heat and simmer for 4-5 hours. Season with salt broth.
step 5 out of 8
Remove the chicken from the broth, cool and separate the meat from the bones.
step 6 out of 8
Put a few slices of boiled carrots and herbs to taste in prepared forms for jellied meat. Place chicken meat on top.
step 7 out of 8
Strain the broth. Dissolve the gelatin in part of the hot broth, wait until it swells a little, and mix the gelatin mass with the broth. Then pour the broth into the molds.
step 8 out of 8
Put the forms with broth in the refrigerator until they solidify. Then run your knife around the edges of the mold and flip it over onto a flat dish.

Bon Appetit!

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