Chicken aspic
Delicate, fragrant, delicious jelly.
Chicken feet and wings it is necessary to use, thanks to their brawn freezes. I want to note that this jelly turns out much softer than normal (pork and beef), apply it as soon as you would get out of the refrigerator.
Serve with jelly can be mustard, horseradish, sour cream and garlic.
The amount of said ingredients is obtained 6-8 servings.
Chicken feet and wings it is necessary to use, thanks to their brawn freezes. I want to note that this jelly turns out much softer than normal (pork and beef), apply it as soon as you would get out of the refrigerator.
Serve with jelly can be mustard, horseradish, sour cream and garlic.
The amount of said ingredients is obtained 6-8 servings.
Ingredients
- 1 kg chicken legs
- 1 kg chicken breasts (on the bone)
- 400g chicken legs
- 500 g of the flaps
- 300 g of carrots
- 300 g onion
- 3 cloves of garlic
- 3 bay leaves
- 5 peas allspice
- salt
Preparation
Chicken legs pour 3 liters of water.
Close lid.
Cook (gentle reflux) for 2 hours, occasionally removing scum.
Water does not pour.
Add legs, breast, wings.
Cook (at low boil) for 2 hours, remove the scum, water does not pour.
Coarsely chop the onion.
Coarsely chopped carrots.
The meat add the onion, carrot, pepper, salt.
Boil for 1 hour.
Add the bay leaf and cook for 15 minutes.
Finely chop the garlic.
Breasts, legs, wings removed from the broth, cool, separate the meat from the bones.
Finely chop.
Broth.
In the form (form I used size 20-25 cm) put meat.
For meat put garlic.
Pour broth (so that the soup covered with meat).
Put in refrigerator for 10-12 hours.
Bon Appetite!
