Chicken pour

4 servings
3 hours

Hi everyone! Today we will prepare my favorite chicken pour. But first, let's figure out how the filling differs from the jellyfish. They are often confused among themselves and this is not surprising, because they are so similar to each other! But there is still a difference. The main difference lies in the method of gelling. In poured water, water or broth is used, to which gelatin is added. The basis of jellyfish is strong boiling broth, in which, after prolonged cooking, collagen is formed, which has passed from bones, skin and cartilage. It is just a gelling substance, by the way, gelatin is made from it. Now let's start cooking. First, we need a chicken. Put the chilled chicken in a saucepan, pour water and put it on a strong fire. Be careful, after boiling, foam will begin to appear, it will need to be carefully removed from the surface of the broth. The fire can be slightly reduced and left to cook for about an hour. While the chicken is cooking, we clean and rinse the carrots with onions. For convenience, you can cut them into large pieces. An hour later, we take a pot of chicken and drain all the broth, all the muck from the chicken has gathered in it and we no longer need it. Fill the chicken with water again and put it on a strong fire. After boiling, add onions, carrots, salt and pepper. We reduce the fire to medium and leave it again for about an hour. This time is enough for vegetables to boil well and give their flavor chicken meat. Pour gelatin into a deep plate and pour half a glass of cold boiled water. We stir well and leave to swell. When the vegetables and chicken have cooked, remove the pan from the heat, remove the chicken and let it cool a little. Add garlic grated on fine grater to the broth, it will give a pleasant aroma. Carefully separate the meat from the bones and skin. We divide the meat into fibers and arrange it on plates. During this time, the broth has cooled a little and can be strained through a sieve or gauze. If desired, carrots and onions can be added to meat, but my taste without them is better. Add swollen gelatin to the strained warm broth and mix well, until dissolved. With a ladle, pour the prepared broth with gelatin on plates with meat and put it in the refrigerator for about 4-5 hours. After solidification, the filling can be obtained from the plates, for this we dip the plate into a cup of hot water for literally 30 seconds, cover it with a flat plate and turn it over. We cut the tomato into wedges, arrange their plate with filling, and decorate them with French grainy mustard on top. If desired, you can add a sprig of greenery. We serve it on the table. Enjoy your meal!