This is the simplest and most budgetary option for jellied meat. It is ideal for a festive table and for every day. Chicken asp is delicious, healthy and very nutritious.
- 1 whole chicken
- 1 kilogram of chicken legs,
- 2-3 medium-sized carrots,
- 1 head of onion,
- 6 cloves of garlic
- 3-4 leaves of laurel,
- 6-7 peas of black allspice,
- salt to taste.
Wash the chicken under running cold water, cut into portions. Wash the chicken legs under running water, send them to the pan along with the chicken and put on the fire. Wash the carrots, peel and dip whole in a saucepan with chicken. Cut off the bottom of the onion, remove the top layer of husk and also put it in a saucepan. We also send laurel, allspice peas and salt to the pan. After boiling water, reduce heat and cook for about two hours.
When the chicken is ready, take it out of the broth, wait until it cools down a little (so as not to burn your hands), and then disassemble it (separate the meat from the bones). Cut the boiled carrots into slices. Strain the broth through a fine strainer. Put chicken meat, chopped carrots in a jellied container and fill with strained broth. Peel the cloves of garlic, chop finely with a knife, and sprinkle our jellied meat with this garlic. We send chicken jellied meat to the refrigerator for a couple of hours.
