You have a desire to learn how to cookChicken aspic? It's not difficult, but very tasty. It turns out more beautiful and transparent than meat, and it takes much less time to prepare.
1 chicken chicken recipe
Ingredients:
- 1 whole chicken,
- 1 beef knuckle,
- 1 carrot,
- 1 head of onions,
- 3 cloves garlic,
- bay leaf, salt, ground pepper and peas - to taste.
Preparation:Jellied meat made from store-bought chicken alone does not set very well. Therefore, it is better to use old poultry or a sinewy rooster, because they need to be cooked for a very long time. But you can get out of this situation in the following way: add a beef knuckle to the store-bought chicken. It will help the jellied meat acquire a jelly-like consistency. The meat must be thoroughly washed and placed in a large saucepan, filled with water so that it covers it by 10-15 centimeters. Put on moderate heat. Before boiling, foam will begin to form, which must be constantly removed so that the jellied meat from store-bought chicken turns out tasty. After removing the foam, add peeled vegetables, peppercorns and bay leaf. When the broth boils, reduce the heat to minimum, continue to cook the meat, periodically removing the foam and fat that appears. Jellied meat from chicken takes a long time to cook - until the meat is completely separated from the bird's bones, and the tendons on the knee become jelly-like and transparent. When the meat component is completely ready, remove it from the broth, removing the pan from the heat. Remove the skin from the chicken, remove all the bones, and arrange the meat in flat trays, garnishing with pieces of boiled carrots on top. Salt the broth, pepper, add garlic passed through a press. Then strain the broth through a sieve and pour into the trays with meat. Wait until it cools, then put it in the refrigerator, covering with lids or foil.
2 chicken chicken recipe
Ingredients:
- 1 chicken,
- 2 onions,
- 2 carrots,
- 2 tablespoons gelatin,
- bay leaf, salt, pepper and peas - to taste.
Preparation:Chicken aspic with gelatin is no less delicious. To prepare it, you need to wash the chicken and divide it into four parts. Remove the fat. Put the chicken in a saucepan and pour plenty of water. Add the peeled onion, carrot, peppercorns and bay leaf, and salt. Chicken aspic takes a very long time to cook. But in order for it to turn out beautiful and tasty, you need to remove all the foam that begins to form during boiling in time. When the broth starts to boil vigorously, reduce the heat to a minimum. Cover the saucepan with a lid and leave it to cook for two hours. Periodically check the intensity of the boiling: the less it is, the better. After about two hours, remove the saucepan from the heat, take the chicken out of the broth and let it cool. Strain the broth, removing the vegetables and scraps of chicken skin. When the chicken has cooled, remove the skin and all the bones. Cut the meat into pieces and place them on the bottom of special molds. Peel a small onion and carrot. Pour the broth into a glass and add gelatin. Stir well. Pour the diluted gelatin into the strained broth. Mix everything thoroughly. Cut the onion and carrot into very thin rings and half rings. Place them on top of the chicken meat in the molds. Bring the broth to a boil again, but do not boil it. Carefully pour it over the prepared chicken. When the jellied meat has cooled to room temperature, put it in the refrigerator for final hardening.
3 recipe for chicken from chicken
Ingredients:
- 1 small chicken,
- 1 kg of chicken legs,
- bay leaves, peppercorns, cloves - to taste.
To taste jellied chicken, you shouldshow skill and patience. To do this, pour about 7 liters of water into a saucepan. Put the washed and cut chicken into it. Chicken feet are needed for ligation (instead of gelatin). First, dip them in boiling water in a separate bowl. Immediately remove all the yellow film from them, trim the claws. Put the completely processed feet in a saucepan with the chicken. Add peppercorns, bay leaf and cloves. Cook for about two hours, constantly removing fat and foam. 30 minutes before removing the pan from the heat, salt the broth to taste. When everything is cooked, remove the meat from the broth, cool and completely separate it from the bones. Arrange it on trays and pour broth over it. Put it in a cool place to harden. You are offered three options for making jellied chicken. Which one to choose is a matter of taste and desire. But chicken aspic has a more delicate taste than its meat counterpart. Therefore, it is worth taking the time to try this dietary dish. We recommend reading:
