Chicken in mayonnaise

1 serving


Clean the onions, one carrot and parsley root, wash, lower into boiling salted water, add bay leaves and peppers and bring to the boil again. Lower the prepared and washed chicken into this broth, cook it until tender and cool without taking it out of the broth. Dilute the gelatin 1/2 a glass of warm broth and leave for 15-20 minutes to dissolve. Put the mayonnaise in a bowl and rub with sugar. Wash the potatoes and remaining carrots thoroughly, pour cold water and cook until soft. Hard-boiled eggs. Then remove the vegetables and eggs from the water, cool and clean. Peel the cucumbers. Cut the prepared products into cubes, add green peas decayed from the liquid, season to taste with mayonnaise, mix well and spread the resulting salad on a deep dish. Cut the cooled chicken into portions, carefully remove all the bones from it and put the pieces of chicken on the salad. Mix the remaining mayonnaise with dissolved gelatin, put in cold water or on ice and beat with a whisk until foam forms. Pour the resulting mass over the chicken pieces, top with slices of tomatoes and small piles of finely chopped green lettuce, refrigerate and allow to freeze.