Aspic or jelly in different variations is found in many cuisines of the world. Its preparation is based on the property of offal broth to gel, turn into a thick jelly-like mass. This is facilitated by the gelling substances found in the connective tissues, bones and cartilage of animals and birds. Traditionally, jelly is made from beef or pork, but chicken jellied meat is no less tasty.
It is necessary
- - for Moldavian jellied meat: 1 rooster, 2 onions, 2 pcs. carrots, parsley, celery, gelatin 1, 5 tbsp. spoons, water 4 liters, garlic 2-3 cloves, spices;
- - for the sauce, 10 cloves of garlic, 0.5 cups of broth, 40 g of vegetable oil, pepper to taste;
- - for chicken leg jellied meat: 4 pcs. paws, 2 necks, 4 wings, skin from two broilers, 3 liters of water, 1 carrot and parsley root each, 1 onion, spices to taste.
Instructions
Step 1
Chicken aspic or rooster jelly is a national Moldovan dish. It differs from Russian jelly in a large number of aromatic herbs and roots. Take a rooster (you can replace the rooster with a chicken), chop it into pieces, add vegetables and cover with water. Place on the stove over low heat and do not let the broth boil violently. This will keep it transparent. The meat will be ready when it is loose from the bones. Throw the spices into the finished brew: bay leaf, peppercorns, salt and boil for another 5 minutes.
Step 2
Remove the boiled rooster from the pan, strain the broth, dilute the gelatin and let it brew for 30-40 minutes. While the gelatin swells, disassemble the rooster, finely chop the meat and put in a jellied meat dish. Add the garlic to the broth and pour over the meat. Set to freeze in the cold. Make garlic sauce for the jellied meat: grind the garlic with salt, dilute it with broth, add ground black pepper and vegetable oil.
Step 3
Very tasty and has a fairly firm consistency of chicken leg jelly. To cook chicken jellied meat, take offal: legs from broiler chickens, necks, wings, skin. Pour in cold water, add carrots, parsley root, onion and cook for 1, 5-2 hours. 10 minutes before the end of cooking, season with spices: bay leaf, garlic, salt. You can replace all the spices with Adyghe salt.
Step 4
Separate the cooked meat from the bones, chop. Strain the broth, season with black pepper, finely chopped garlic and pour over the meat. Place on the stove and boil for 3-5 minutes. Pour hot jellied meat into molds and leave to cool first at room temperature, then in the refrigerator. When the jelly hardens, you can serve it.
