Description of the preparation:
Chicken fillet is very easy to prepare. Best suited for fillet legs, thighs or drumsticks. The breast is a bit dry, although, as an option, it is also possible. To make the broth transparent, cook the chicken on the minimum heat, so that the broth literally barely gurgles. Put spices to taste, it can be not only black ground pepper and bay leaf. Serve the chicken aspic with horseradish or mustard.
Prepare the ingredients for the chicken aspic.
Wash the chicken and put in a pan. Pour in fresh water. Place the pot on the stove.
Bring to a boil, remove the foam and reduce the heat to a minimum.
Peel onions and carrots, wash. Put in a chicken pan.
Add bay leaf. Salt and pepper to taste.
Cook the chicken in the broth until cooked. After bay leaf, carrots and onions remove from the pan.
Put the boiled chicken on a plate, and strain the broth. Pour gelatin 50 ml. cold boiled water. Allow to swell and after 20 minutes put in a hot broth. Stir until gelatin is completely dissolved.
Separate the chicken flesh from the skin and bones. Finely chop the meat and put in the jar.
Add chopped garlic to taste.
Pour the broth over the meat. Put in the cold until it solidifies.
Decorate the aspic. I cut flowers with a plunger. I made mice from boiled quail eggs. The nose and eyes are made of black pepper, and the tail and ears are made of cheese. Serve the aspic to the table with mustard, horseradish, adjika, ketchup.
Categories: Diet recipes