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How to cook chicken jellied meat without gelatin

0
1174
Kitchen Russian
Calorie content 49.9 kcal
Portions 6 port.
Cooking time 150 minutes
Proteins * 3.9 gr.
Fats * 3.3 gr.
Carbohydrates* 5.1 gr.
* per 100 gr. product
How to cook chicken jellied meat without gelatin
Content

Chicken-based jellied meat is considered to be more tender and lighter when compared to pork or beef options. You can cook it without gelatin, chicken jellied meat will harden perfectly on its own. For this, it is important to use an adult chicken or rooster. In the event that a chicken carcass is still used, it is necessary to additionally add chicken legs or wings in order to increase the content of the gelling substance, which is rich in bird limbs.

Ingredients

Cooking process

step 1 out of 8
We wash the chicken well, cut off the excess skin, if present. We cut the carcass into pieces and put them in a large pan. Pour in the indicated amount of water and put it on the stove. Bring to a boil, remove the formed foam and reduce the temperature of the stove to the minimum. Cook the chicken at a slow boil for two and a half hours.
step 2 out of 8
Peel the carrots, wash the onions, remove the husks. We put onions and carrots in a saucepan for chicken. Salt to taste and continue cooking for another forty minutes
step 3 out of 8
Then add bay leaves and peppercorns, cook for another ten minutes and remove from the stove.
step 4 out of 8
When the cooking is over, let the contents of the pan cool to a comfortable temperature, after which we extract the vegetables, spices and meat from the broth.
step 5 out of 8
We disassemble the chicken into fibers, simultaneously removing all bones and cartilage. Cut the boiled carrots into circles.
step 6 out of 8
Peel the garlic, rinse and chop it with a knife or pass it through a press.
step 7 out of 8
Put the prepared chicken meat in the jellied container, sprinkle it with chopped garlic and put on a circle of carrots. We filter the broth and fill them with containers with laid meat. Fill so that the liquid slightly covers the chicken. We put the jellied meat in the refrigerator and let it freeze well - this will take six to eight hours.
step 8 out of 8
Turn the finished jellied meat for serving on a flat dish or portioned plates, decorate with fresh herbs and accompany with bread and mustard.

Bon Appetit!

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