Jellied chicken is a cold appetizer that will not only perfectly decorate your festive table with a beautiful shape and bright color, but also amaze your guests with a pleasant delicate taste. You can please your household with this dish not only on holidays, but also on any everyday lunch or dinner. Moreover, it is prepared quite simply.
Pour about one and a half liters of water into a saucepan, put a half a kilogram of chicken breast into it and cook over low heat until cooked for about one hour. After forty minutes, throw two peeled carrots into a bowl of chicken, salt, at the end of cooking, season it with spices.
Pour two tablespoons of gelatin into a liter of cooled broth at room temperature to swell. Finely chop the fillet. Make flowers from carrots. Flowers are created as follows: take our orange root vegetable, make longitudinal cuts on it, that is, immerse the knife at an angle of forty-five degrees into the carrot and take it out, step back from the cut a couple of millimeters and, holding the knife at the same angle in relation to the vegetable, and not to an already existing cut - make another cut. Slice the carrots three to four more times in a circle. Cut the prepared workpiece with grooves into pieces half a millimeter thick. We do the same with fresh or pickled cucumber.
Prepare a form for a jellied or a bowl, moisten them with water, so that later it would be better to remove the jellied from the dishes. Put carrot and cucumber flowers on the bottom of the container, then - meat pieces, put parsley and dill leaves on the sides and on top. You can spread it in any order, as your imagination allows.
The broth with swollen gelatin, stirring constantly, heat, but do not bring to a boil. Pour this liquid over meat and vegetables. Then put it in the refrigerator to set. After one and a half to two hours, the cold appetizer is ready for use.
If you intend to serve aspic on the table not in a mold, but, for example, in a plate, to remove it from the mold, place it in hot water for two to three seconds. Chicken aspic goes well with mustard.
