Chicken jelly

1 serving


Large pieces of chicken are boiled with spices and roots in a small amount of water. Then the broth is strained and poured with gelatin is prepared from it. The meat is separated from the bones, laid out in tin molds (together with rounds of boiled carrots, you can also put green peas and parsley or celery greens), poured with broth and put on the cold. These jellies are good to serve with mayonnaise or horseradish.