Chicken knel on cream

1 serving


Separate the boiled chicken pulp from the bones and pass it through a meat grinder twice. Add 2 tablespoons of cream to the resulting mince, mix and wipe through a sieve. After that, salt, put the dishes with the knell in a container with cold water and beat with a spatula, gradually adding the remaining cream. Take a piece from this mass with a teaspoon, lower it into salted water, boil in an open saucepan for 10 - 15 minutes and try. If the knel is solid, add some cream to the mince. If it is liquid, then you need to rub 1 tablespoon of butter and flour, dilute this mixture with 2-3 tablespoons of water, boil, mix until smooth mass forms, cool a little and mix as much as you need to mince meat. Then separate the knel pieces with a teaspoon, lower them into hot salted water and cook, without bringing to a boil, for 10-15 minutes. Remove the ready-made knel with a spoon and put it on a diner's plate.