Chicken jellied

Chicken Jellied Ingredients

Chicken Breast 1 piece
Gelatin 50 grams
Sweet pepper 2 pieces
Quail eggs 4 pieces
Salt to taste
Ground black pepper to taste
Parsley 1 bunch

Main ingredients: Chicken, Eggs
World Cuisine

Inventory:

Cutting board, Sharp knife, Saucepan, Bowl, Plate, Tablespoon, Sockets or any other forms, Ladle

Cooking aspic from chicken:

Step 1: Cook the chicken.

Rinse the chicken breast well, place in a pan with water and put on a strong fire. After the chicken boils, remove the foam and reduce the flame to medium. Add salt, bay leaf and black pepper peas. In order not to salt the broth due to boiling water, take a little less salt than necessary. Then remove the chicken from the broth and let it cool. Cut the cooled chicken into medium pieces. While the broth is boiling, dilute the gelatin with water and let it swell. Next, drain the excess water and add two cups of broth to it. Drain it into a separate saucepan and boil for about 3 minutes. Then strain it and let it cool. Now try the broth for salt, spices and spices, if something is missing - add. And only after that you can pour diluted gelatin into the broth.

Step 2: Cut the eggs and vegetables.

Boil the hard-boiled quail eggs, peel them and cut them in half. Rinse the colored sweet bell pepper and cut into thin strips. Wash and chop the greens.

Step 3: Pour the broth.

Take out glass rosettes, molds, or aspic cups from chicken. After the broth with gelatin has cooled, pour it on the bottom of each form. This will form a specific platform for aspic. Place them in the refrigerator or set them in the cold so that the stock stiffens a little.