For any everyday and festive table, chicken breast aspic will be an appropriate dish. It does not take much time and effort to prepare it.
It is necessary
- - chicken breast - 2 pcs.;
- - frozen green peas - 200 g;
- - onion - 1 pc.;
- - medium carrots - 1 pc.;
- - chicken egg - 2 pcs.;
- - gelatin - 2 tablespoons;
- - garlic - 2-3 cloves;
- - bay leaf - 1 pc.;
- - salt - to taste;
- - black peppercorns - 2-3 pcs.
Instructions
Step 1
Defrost and wash chicken meat before cooking. Next, cut the chicken breasts into large portions.
Step 2
Peel the onion, cut it in half. Wash and peel the carrots.
Step 3
Pour 1.5 liters of water into a convenient saucepan, set on fire, bring to a boil.
Step 4
Dip carrots, onions and pieces of chicken in hot water. Simmer on low heat for 35-40 minutes. 10 minutes before the end of cooking, add frozen peas to the pan, salt the food. Don't forget to season with pepper, bay leaves, and garlic.
Step 5
Prepare the gelatin, stir the crystals in a glass of cold water, leave to swell for 30-40 minutes. Boil the eggs hard-boiled, cool and free from the shell.
Step 6
Boiled meat, carrots, put in a separate container, cool. Cut the breasts into thin slices on a cutting board. Prepare the carrots in the form of flowers or circles. Cut both eggs into slices with a sharp knife.
Step 7
Strain the broth, use about 400 ml. Heat gelatin, but do not boil. Combine gelatin and broth. Find the right shape for the jellied, for example, a salad bowl.
Step 8
Divide the peas in half, place one part on the bottom of the mold. Place the carrot blanks around the edge of the salad bowl. Spread the chicken breast slices on top of the peas. Decorate the edges of the salad bowl with egg wedges. Spread the remaining peas over the meat.
Step 9
Gently add the broth to the mold. Place the resulting dish in the refrigerator to set. Before serving, dip the bottom of the salad bowl in boiling water for a few seconds, then turn the dish over onto the prepared dish. Garnish with chicken aspic.
