At all times, jellies enjoyed success in cooking. This is not only a tasty and aesthetically beautiful dish, but also useful for the digestive system. Today, when almost any products have become available to any consumer, the inlets are trying to cook from different types of meat with the addition of combined ingredients, resulting in an unusually beautiful and tasty dish. It is no secret that the most common type of meat in our country is chicken. Delicious and rich broths are made from it, fried, stewed, baked under a grill and on a barbecue, added as an ingredient to nutritious and dietary salads.
And today we will try to cook a festive jellied chicken. Today there are a lot of recipes for cooking this dish, and they use any parts of the chicken. Moreover, for a beautiful aesthetic appearance of the jellied one, different ingredients are used, and last but not least, a beautiful form in which the finished dish also acquires a beautiful appearance.
Recipes of jellied chicken
Recipe 1: Chicken filler
- chicken breasts - 3 pcs;
- onions - 2 pcs;
- carrots - 2 pieces;
- chicken eggs - 5-6 pcs. (preferably homemade);
- canned peas - 1 can;
- gelatin - 1 packet;
- bay leaf - 2-3 pieces;
- greens, pepper and salt.
To begin, let's get down to cooking chicken broth. Peel carrots, onions, you can also use celery. We drop everything in the pan with the breast, add the bay leaf, salt and pepper. Cook the broth over low heat. Ready broth necessarily strain. Dilute gelatin according to the instructions and add to the broth. In a separate saucepan, boil the eggs in parallel.
We take the form for the filler at its discretion. Boiled vegetables in broth cut into slices. Chicken breast can be cut into cubes. Put all the ingredients on the form so that we have formed a slide. Cooked eggs cut into 4 parts and put them in a circle form yolks out. Neatly pour the broth and put in the refrigerator. When the filler cools, put the remaining canned green peas on top and pour it with broth. After the jelly has cooled completely, turn the mold onto a plate, garnish with greens and serve.
Recipe 2: Aspic from Chicken
- chicken - 1.5 kg;
- carrot - 1 pc;
- onions - 1 pc;
- garlic - 2-3 tooth;
- peppercorns - 5-6 pieces;
- bay leaf - 1-2 pcs;
- water - 2.5 l;
- gelatin - 30g;
- pepper and salt to taste.
As in the previous case, first boil the broth. We wash the chicken and cut it into 2 parts. We lower it in a pan, we add water. After boiling, lower the heat, remove the foam and add carrots and onions to the pan. Make sure that the broth does not boil, because this will cause the broth to be cloudy! The liquid in the pan should shake only occasionally. The duration of this cycle is 1.5-2 hours. Half an hour before the readiness, let the bay leaf, garlic cloves, salt and pepper be added to the broth. Diluted gelatin according to the instructions and give it swell.
Ready chicken choose from broth, and the liquid is filtered through a thick sieve. Carefully remove the fat from above with a spoon and add gelatin into the broth.
Chicken meat is separated from the bones and finely chopped. Send the sliced meat in the form and pour broth. From above you can decorate at your discretion. After 2 hours, your fill will already be available to the table.
Recipe 3: Jellied Chicken Peas
- chicken breast - 1 pc;
- carrot - 1 pc;
- olives - 4-5 pieces;
canned peas - 150g;
- gelatin - 10-15 g;
- dill and parsley, salt and pepper.
We take for cooking broth. We clean the carrot and, without cutting it, drop it into the pan. Here we also lower the chicken breast and fill it with boiled water. We put on the stove and cook the broth.
When the broth is cooked, we take out fillets and carrots from it. Dilute gelatin in a glass of water and after it swells, inject it into the broth, pre-filtered through a thick sieve. Bring to the boil is not necessary!
We take the cooked carrot and we cut out beautiful figures from it. We cut the olives into rings and together with the carrots we place them on the bottom of the form. Fill some broth and wait until it cools. Then put the green peas and again pour a thin layer of broth. Chicken cut into plates. When the broth turns into jelly, spread chicken over it, put the chopped greens on top of it and pour the broth over it. Send molds in the fridge for 2-3 hours. Before serving, lower the molds into boiling water for 10-15 seconds, turn it upside down on a plate and everything can be served.
Recipe 4: Jellied Pepper Chicken
- chicken breast - 1 pc;
- Bulgarian sweet pepper - 2 pcs;
- quail eggs - 4 pcs;
- parsley - 1 bunch;
- gelatin - 50 g;
- salt and pepper to taste.
First, well wash the chicken breast, send it in a small pot of water. After boiling, reduce the heat and remove the foam. We salt, we add pepper peas and bay leaf. Season with spices, omit the bay leaf. Cooking clear broth. When the breast is cooked, remove it from the pan and put it on the rack to cool. Then cut it into cubes.
Gelatin is diluted with water, and after swelling we pour out excess water. Add 2 cups of broth and put on the stove to boil for about 3 minutes. Strain the broth through a thick sieve and set aside. We taste the broth and, if necessary, add spices. If everything is normal, add to it a broth diluted with gelatin.
Cook the quail eggs and cut them into 2 parts. Bulgarian pepper clean and cut into strips. Grind greens with a knife.
Pour a little broth over the tins, spread half of the quail eggs, pieces of meat, straws of the Bulgarian pepper and greens. All pour broth and put in the fridge for 2 hours. After that, you can already serve to the table.
Filler of chicken - secrets and useful tips from the best chefs
- Filler of chicken goes well with mustard and spicy horseradish.
- To make the dish look more beautiful, try to cut vegetables with various figures.