Chicken aspic is a delicious dish that is perfect for any occasion. Unlike recipes that use more fatty meats, poultry aspic is prepared quite quickly and easily.
It is necessary
-
- Hen;
- water;
- salt;
- spice;
- gelatin.
Instructions
Step 1
Before cooking chicken jellied meat, you need to decide whether gelatin will be added to it or not. The fact is that the substance that turns the broth into jelly is contained in large quantities only in the cartilage of chicken legs, and chicken carcasses are sold in stores without them. Therefore, if you are going to cook jellied meat without adding gelatin, then additionally purchase chicken legs on the market, the number of which depends on the planned volume of jellied meat.
Step 2
Wash and butcher the chicken. Place the bird in a saucepan and fill with water so that it completely covers the pieces. If you pour too much, the broth will not turn out to be rich, and the taste of the jellied meat will deteriorate. After boiling, add salt to taste, a few black peppercorns, a couple of bay leaves. To make the broth transparent, the emerging foam must be removed with a slotted spoon. Boil the poultry until cooked, the longer it takes to cook, the more tender the meat and the richer the broth will be. Chicken jellied meat is good because it can be cooked in an hour, while meat jellied meat will have to be cooked much longer.
Step 3
After the chicken is cooked, remove it from the pot. When the meat has cooled, separate it from the bones and cut into small pieces that will be easier to eat. If the broth was cooked with paws, then after the end of cooking, they do not need to be added to the jellied meat.
Step 4
To cook jellied meat with chicken legs, skip to the next step. If the broth was cooked without them, use gelatin. Dilute it with broth according to package directions. Instant gelatin does not require pre-soaking or straining, so it is easier to cook with. The amount of gelatin depends on the volume of the liquid, most often a medium-sized bag is enough to get 500 g of jelly.
Step 5
Place prepared poultry meat in a wide container and cover with broth. When it cools down, put the dish in the refrigerator. In a few hours the jellied meat will be ready to serve.
