Gelatin chicken pour

4 servings
1 hour 30 min

How to make poured chicken with gelatin? Prepare the necessary ingredients. Wash the chicken breasts well and dry with a paper towel. If you have them on the bone, then you need to remove the meat from the bone and remove the skin. Wash the carrots thoroughly and peel.

Put the chicken breasts in a saucepan and cover with water. Send the whole carrots, peppers and salt to taste there. When the water begins to boil, foam will form. It will need to be removed. It's most convenient to do it with a slotted spoon. Cook the breast until tender for 30-40 minutes. If you use poultry meat, then it may take 2-3 times longer to cook. In this case, put the carrots not at the beginning, but about in the middle of cooking.

When the meat and carrots are ready, remove them from the stock. Tear the breasts with your hands into small pieces or cut with a knife. Cut the carrots into circles or figuratively, which will make the dish more beautiful.

Strain the stock through a fine sieve, gauze or clean cotton cloth and cool a little. Then add the gelatin and stir thoroughly until completely dissolved.

Lay the carrots on the bottom of the semicircular piala. Top with the pieces of meat.

Gently cover the chicken with the carrot stock. Let the pour cool to room temperature, and then send it to the refrigerator for freezing! Enjoy your meal!