For a festive table, you want not only to cook delicious dishes, but also serve them in an original way. Make vegetable and chicken aspic. You can serve it on the table using eggshells as a form for hardening. The delight of your guests is guaranteed!
It is necessary
-
- hen;
- 1 carrot;
- 1 onion;
- parsley;
- cranberry;
- 2 cups chicken stock
- 2 tablespoons of gelatin;
- water;
- shell of 10 eggs.
Instructions
Step 1
Prepare the eggshell. Rinse 10 eggs in plenty of running water. Crack the ends of the eggs a little and pour the contents into a separate bowl. Use eggs in other dishes. Gently wash the inside of the shell with a saturated soda solution, and then rinse thoroughly.
Step 2
Inspect the chicken carcass, remove the hemp of feathers, cut off the fat. Wash it under running water. Place the chicken in a saucepan, fill it with cold water, close the lid. Bring the contents of the saucepan to a boil, reduce the heat, carefully remove all foam from the surface of the broth. Place the peeled carrots and whole onion with the chicken. Simmer the chicken until tender. Do not forget to add salt to the broth 10 minutes before the end of cooking.
Step 3
Separate the boiled chicken from the bones, chop finely. To prepare 10 jellied eggs, it will take 200-250 g. Cut the boiled carrots into pieces with a curly knife.
Step 4
At the bottom of each shell, place 1 cranberry, a slice of carrot, and a leaf of parsley. Then place the boiled meat to fill two thirds of the volume.
Step 5
Pour 2 tablespoons of gelatin with 120 ml of water and leave to swell for 40 minutes. Then, over low heat or a water bath, heat the gelatin until completely dissolved. Do not let it boil. Cool the gelatin to room temperature.
Step 6
Strain 2 cups chicken stock and mix with prepared gelatin.
Step 7
Pour the broth into the meat shells, filling them to the top. Place the shells in the mold that the eggs were sold in and refrigerate for a few hours to harden.
Step 8
Remove ready-made jellied eggs from the refrigerator, carefully peel them off and place them on a plate lined with lettuce leaves.
Bon Appetit!
