Chicken filler is a dietary dish that is not ashamed to serve on the festive table.
In addition, chicken is a fairly cheap meat, so you can also save your budget.
Fillet of chicken with gelatin - the basic principles of cooking
Chicken for jellied wash under the tap and cut into large chunks. If there is no whole carcass, the jellied meat can be made from chicken legs or other parts. Chicken meat should be stripped of skin and excess fat.
The chicken is placed in a deep saucepan, pour filtered water and put on the stove. Jellied cooked on medium heat. As soon as the contents begin to boil, skimmer removes the foam and twist the fire to a minimum. The broth is boiled for 1-2 hours. In addition to chicken, you can put sliced carrots and a whole onion in the broth.
Chicken pieces are removed from the broth, cooled slightly and the meat is separated from the bones. Large pieces cut into pieces or disassembled into fibers by hand.
Gelatin is pre-soaked, adhering to the instructions on the package.
Filter broth, seasoned with black pepper and salt. Gelatin is added and heated so that the gelatin granules are completely dissolved. Do not bring to a boil!
At the bottom of deep plates or molds lay out the pieces of chicken meat and pour broth.
As an ornament, you can put sliced carrots or add green peas.
Recipe 1. Jellied chicken with gelatin and green peas
Ingredients
1.5 kg chicken carcass;
garlic;
drinking water - 1.8 liters;
salt - 60 g;
five black peppercorns;
gelatin - 100 g;
four sprigs of parsley;
carrot;
three bay leaves;
jar of canned peas;
two onions.
Method of preparation
1. We clean carrots and onions from the peel. Chicken cut into pieces, cut off the skin and excess fat. Rinse under the faucet and put it in the pan. Pour in water, put peppercorns and bay leaf. We salt.
2. Put the pan on a strong fire. When the contents begin to boil, remove the foam and reduce the heat. Cook the broth until the meat begins to separate from the bones. 3. Fill the gelatin with one and a half glasses of water, mix and leave to swell.
4. Take out chicken skimmer, filter the broth through a sieve. Meat is separated from the bones. We sort it into fibers or cut it into small pieces.
5. Clean the garlic from the husk and finely crumble. Mix the chicken with garlic.
6. We warm gelatin with water, do not bring to a boil. Pour gelatinous mixture into broth and mix.
7. Cut out figurines from boiled carrots. Put chicken meat, carrot slices, finely chopped greens and green peas into a plate. Fill with warm broth. When the broth has cooled, put the plates in the refrigerator for five hours.
Recipe 2. Jellied chicken with gelatin in a slow cooker
Ingredients
1.6 kg chicken;
salt;
bulb;
ground black pepper;
carrot;
three bay leaves;
five cloves of garlic;
ten black peppercorns;
20 g of gelatin.
Method of preparation
1. Remove all skin from the chicken and cut off excess fat. Rinse the treated carcass under the tap. Place it entirely in the multicooker bowl, pour water up to the maximum mark. Close the lid and run the quenching program for five hours.
2. When the liquid begins to boil, open the lid and remove the foam. From time to time it must be removed during the first 30 minutes.
3. Peel the carrots. Approximately one hour before the end of cooking, add the peeled onion, black peppercorns and bay leaf to the broth. Salt it. After another half hour, put the carrot in the broth.
4. At the end of the regime, remove the chicken, carrot, spices, and onion with a skimmer. Once the meat has cooled slightly, separate it from the bones and disassemble it into fibers. Throw away the onions and spices.
5. Soak gelatin in purified water, adhering to the instructions on the package. Strain the broth, add ground pepper and swollen gelatin. Place the bowl with broth into the device and turn on the “quenching” program. Heat the broth until the gelatin disperses in it. Carrots cut into figures or circles.
6. Place chicken and some finely chopped garlic on the bottom of the plates. Spread the carrot on top and fill it with warm broth. When the filler has cooled, send it in the refrigerator for several hours.
Recipe 3. Jellied chicken with gelatin and eggs
Ingredients
2 kg chicken carcass;
salt;
onion head;
two eggs;
carrot;
paprika pod;
two bay leaves;
greenery;
six black peppercorns;
five cloves of garlic;
50 g of gelatin.
Method of preparation
1. Cut chicken into pieces, remove skin and fat from it. Rinse the meat under the tap and place in a bulk pan. Fill the chicken with water so that its level is about ten centimeters above meat. Put the pot on high heat.
2. Peel the onions and carrots. Send the vegetables into the broth. As soon as the foam begins to appear, remove it and reduce the fire to a minimum. Cover with a slightly open lid. Boil the broth for two hours. About half an hour before the end of boiling, salt the broth and add the peppercorns and bay leaf to it.
3. Soak gelatin in a glass of boiled water, mix and leave to swell for about forty minutes.
4. Remove the chicken from the pan. Remove the fat from the surface of the broth and strain it.
5. Free the meat from the bones and finely chop. Place the saucepan with the broth on the stove, add the gelatinous mixture into it and heat it, stirring slowly, without boiling.
6. Boil eggs, peel and cut into four parts. Put the chicken meat in a plate, on top of which you will spread the quarters of a boiled egg, figurally chopped carrots and greens. Pour all the warm broth and leave until the filler cools. Then place it in the refrigerator until it freezes.
Recipe 4. Jellied chicken with gelatin and turkey
Ingredients
chicken breasts;
six cloves of garlic;
turkey drumstick;
three large eggs;
gelatin for jellied with seasonings.
Method of preparation
1. Strip turkey and chicken breasts from skin and excess fat. Rinse the meat under the tap and place in bulk dishes. Fill with water and put on intense fire. When the contents begin to boil, remove the foam and twist the fire to a minimum. Cook for two hours.
2. Remove the meat from the broth. Separate it from the bones and disassemble into fibers. 3. Boil eggs, peel and slice. Put meat and egg slices in the form. Sprinkle with finely chopped garlic.
4. Strain the broth, and pour gelatin into it. The proportions are indicated on the packaging. Stew on low heat for about ten minutes.
5. Pour the meat with eggs with broth, cool and place for several hours in the refrigerator.
Recipe 5. Festive jellied chicken with gelatin and pork tongue
Ingredients
250 g chicken legs;
a bag of gelatin;
250 g boiled pork tongue;
liter of chicken broth;
half a can of corn;
parsley;
half a can of canned green peas;
two boiled carrots;
12 quail eggs.
Method of preparation
1. Rinse the chicken legs and tongue under the tap. Put in a saucepan, cover with purified water and put on an intense fire. As soon as the contents begin to boil, remove the foam and reduce heat to a minimum. Cook tongue and chicken for two hours. Half an hour before readiness, place the peeled carrot into the broth.
2. Remove chicken, tongue and carrot from broth. Separate the chicken meat from the bones and cut it into small cubes. In the same way, chop the tongue and 1.5 carrots. Cut the remaining carrots into circles.
3. Rinse the parsley. Leave a few twigs and finely chop the rest of the greens.
4. Gelatin dissolve, adhering to the instructions on the package. Add to the broth and heat on low heat, not boiling. Remove from heat, pepper, salt and cool completely.
5. Take a cake pan, pour a little broth to the bottom and send to the fridge for 20 minutes. On top of the frozen broth lay out circles of carrots, halves of boiled quail eggs, sprigs of greens. Top with half of the corn and peas. Lay the chicken meat and tongue in the next layer. The final layer will be halves of eggs. Pour all the broth and send for half an hour in the refrigerator.
6. Take out the form, put the remaining peas and corn. Pour the broth back and place in the fridge for three hours. Before serving, lower the form for a few seconds in hot water, cover with a dish and turn over.
Recipe 6. Jellied chicken with gelatin and mayonnaise layer
Ingredients
chicken breast;
salt;
two-thirds cup of broth;
ground black pepper;
a glass of drinking water;
30 g of gelatin;
nutmeg;
150 g of mayonnaise;
parsley and dill.
Method of preparation
1. Fill gelatin with cold boiled water and leave to swell for an hour.
2. Put my chicken breast in a saucepan, pour in water, salt and boil for about forty minutes. Then remove the meat from the broth, cool and cut into small pieces. Mix with ground pepper and nutmeg. Strain the broth.
3. We put the swollen gelatin on a slow fire and burn it, not boiling until it dissolves completely.
4. Mix half of the gelatin with mayonnaise. The remaining gelatin is added to the broth.
5. Put the shredded chicken in a silicone form in an even layer, pour the broth and send it in the fridge. As soon as the broth hardens, lay out a layer of mayonnaise with gelatin and send it back to the fridge.
6. Before serving, drop the form for a few seconds in hot water and turn it over on a dish. Decorate aspic sprigs of green.
Jellied Gelatin Chicken - Tips and Tricks
To make the filling broth tasty, add spices and coarsely chopped vegetables.
If you want to get a dietary meal, remove the skin from the chicken and remove excess fat.
Decorate aspic can be figured chopped vegetables and egg halves.
Serve aspic with mustard or horseradish.
