Jellied chicken with gelatin

10 servings
2 hours 15 min

How to cook a jellied chicken with gelatin? Prepare the ingredients. Any parts of the chicken are suitable for jellyfish, I took my hips and shins. Wings, legs and other parts with bones are also suitable. It is in them that substances with gelling properties are contained. You can make jellied meat from the breast, as a more dietary option. In this case, gelatin must be taken 2 times more, since the breast practically does not contain gelling substances.

Wash the chicken, fold into a suitable saucepan, cover with cold water. Put the pan on a small heat, wait for the boil.

Use a slotted spoon to remove the foam. Lower the heat and cook the chicken 1 an hour.

Wash and clean the carrots and onions. Regular onions you can put without peeling, right in the husk, this will give the broth a beautiful golden hue. I have a purple onion, I cleaned it.

Put the whole onion and carrots in the broth. Cook it for another 15-20 minutes.

Then salt the broth and add the spices: black ground pepper, allspice, bay leaf, pepper peas. Cook for another 10-15 minutes. Chicken should cook very well so that the meat is easily separated from the bones. Pierce her with a knife to check readiness.

Remove the chicken from the stock, cool. Strain the broth through a sieve. I partially removed the fat from the broth with a spoon, as it turned out to be quite rich. Discard the onions, and you can use carrots to decorate the finished jellyfish.

Pour 50 ml of cold boiled water over the gelatin, leave for 10 minutes to swell.

Then put the gelatin in a moderately hot broth. Mix the stock thoroughly until the gelatin is completely dissolved.

Peel and grind the garlic. You can chop it, grate it or run it through the press.

Free the chicken meat from the bones, divide into fibers or pieces. You can cut him with a knife. Place in a tin prepared for the jelly. If you cook jellied meat for a holiday, you can arrange curly chopped carrots, boiled eggs, herbs on top.

Divide the crushed garlic evenly into the meat. Carefully pour the broth into the tin. Stir the meat in the stock with a fork to spread evenly over it. Allow the chilli to cool completely, then place it in the fridge for further solidification. It will take a few hours, it's even better to keep it overnight. Serve the chicken jelly chilled, with mustard or horseradish. Enjoy your meal!