Jellied dishes are jellied varieties cooked with beautifully laid out vegetables and pieces of meat. Jellied chicken is prepared from a whole chicken carcass, its parts or chicken.
To make jellied, gelatin or parts of chicken and pork carcasses with high gelling properties are added to the dish. For a decent decoration of the jellied dish, cranberries or lingonberries, green boiled or canned peas, carrots cut in a beautiful shape and other vegetables are used.
Chicken fillet (step by step) - general principles of preparation
Chicken can be taken as a store or a village. The first boil a little more than an hour, and the second no less than one and a half hours. If we take those parts of the bird in which the gelling component is present (neck, lower leg, wings, hips), then gelatin is not needed. If other parts are used, then the broth can be mixed with ordinary gelatin.
Jelly gelatin can be used in the form of powder or plates. The powder must be filled with water in a ratio of one to four and left to swell for a quarter of an hour. The gelatin plate should be diluted in 100 g of water.
Vegetables can be cooked either separately or immediately with chicken. Then they should be removed using a slotted spoon and cut into beautiful figures. Chicken can be minced or chopped into cubes or strips.
The dish can be made to your liking and taste. The main thing is that for beauty, all the ingredients need to be laid out neatly in layers, and only then pour them with jelly broth.
Chicken fillet: a classic step by step recipe
Ingredients:
• one chicken carcass;
• one onion head;
• one carrot;
• two cloves of garlic;
• a pair of twigs of parsley and dill;
• salt to taste;
• 10 peas of black pepper;
• two leaves of parsley;
• 50 g of gelatin.
Cooking method:
1. Rinse the chicken carcass in cold water. We remove the hemp and the remaining feathers, if any. You can cut the carcass into several parts or use the whole.
2. Put the chicken in a pan and fill it with hot water so that the meat is completely covered with it.
3. Bring to a boil and remove the foam. We continue to cook the carcass.
4. We clean and wash the onion, garlic and carrots. We rinse these vegetables in water.
5. Put the vegetables in a pan to the chicken and cook together. Salt is not necessary yet. But adding peppercorns and bay leaves is better now, so that the broth turns out with a pleasant spicy note.
6. When the chicken meat becomes soft and easily lags behind the bones, we take it out with the vegetables.
7. Next for the aspic from chicken we prepare the meat. A step-by-step recipe involves removing all bones and using only chicken meat.
8. Cut the meat into small pieces.
9. Boiled vegetables can be cut figuratively. If the onion is very boiled, it is better not to use it when assembling aspic. He had already given the broth all his taste and aroma.
10. Freshly parsley and dill are thoroughly washed in water and dried in the air. You can put the leaves on a clean kitchen towel. And then finely chop the greens and leave a couple of small leaves of parsley to decorate the aspic.
11. So, we are preparing the form. For jellied, you can take silicone or any other. At the bottom we spread slices or slices of carrots, garlic, and a few whole leaves of parsley. Can be laid out in the shape of a flower or ornament.
12. Next, spread the chicken pieces. This must be done carefully so as not to damage the lower curly vegetable layer.
13. On the chicken, spread the remaining finely chopped greens.
14. Free the gelatin from the packaging and pour it into a separate bowl.
15. Pour gelatin with warm water, set aside for 10-15 minutes. The gelatin may be in the form of plates or loose powder. Powder grains swell much faster than the plates. Therefore, if you have little time, take the powder.
16. The broth left over from boiling the chicken and vegetables should have cooled slightly by this time. We filter it through a fine sieve (preferably iron) not completely. The fact is that at the bottom of the pan settled "shurushki" from cooking products. They will make the filler cloudy.
17. Now mix the broth and gelatin in a small pan or enamel cup.
18. We put the cup on the heating plate and heat it. Stir constantly while making sure that the mixture does not boil (gelatin should not be boiled).
19. As soon as the swollen grains of gelatin disperse, we turn off the heating of the plate.
20. Carefully, so as not to damage the picture, fill the broth with the products in the form. All meat must be in the broth.
21. Leave the jellied chicken to cool.
22. After that, place the mold in the refrigerator on the top shelf to freeze the dish. This can take 5 to 12 hours, depending on the height of the mold.
23. Then we take the aspic from the refrigerator and turn the mold directly onto the dish.
24. Carefully remove the silicone mold and the chicken filler is ready!
25. Cut the dish into pieces and serve as an appetizer to the table.
Chicken fillet with mushrooms (step by step)
Ingredients:
• 300 g of chicken;
• 200 g of chicken legs;
• 200 g of champignons;
• one carrot;
• one onion;
• a bunch of fresh basil;
• salt to taste.
Cooking method:
1. Wash the chicken fillet and legs in water and place in a 3-4-liter pot.
2. We clean and wash the onion in cold water and send it there in the pan.
3. Pour cold water to the onion and chicken. It uses cold water to make a good broth. All gelling agents must be boiled out of chicken legs.
4. Set the pan to heat the stove and bring to a boil.
5. Remove the foam using a special slotted spoon and reduce heat to a minimum.
6. Cover the pan tightly with a lid.
7. Cook for 1-1.5 hours.
8. During this time we prepare other ingredients.
9. Carrots, without peeling, set to boil in a separate pan.
10. Rinse the champignons in water. If necessary, clean with a knife. If the mushrooms are small, leave them whole. Large specimens are cut into quarters.
11. Put the mushrooms in a small saucepan and pour a small amount of water.
12. Put the mushrooms to cook for 15-20 minutes in salted water.
13. When the carrots are boiled, cool it in cold water and clean. Then we chop figuratively (it is possible in the form of flowers).
14. We boil the boiled mushrooms on a sieve and let the broth drain.
15. Wash the basil greens in water and put on a napkin to dry.
16. Check the readiness of the chicken. Fillet should be soft, sticky broth, and jelly feet.
17. Take the meat and legs out of the pan.
18. We leave the broth to cool under a closed lid.
19. Take a plate with meat and paws. Finely chop the fillet, and remove all the soft parts from the legs. Also cut. The meat can optionally be passed through a meat grinder.
20. Filter the broth, season with salt. While we set aside.
21. In the prepared form for the aspic (silicone, ceramic or other) we spread the carrots and mushrooms. We try to get an interesting drawing.
22. Then we decorate with basil leaves.
23. Carefully, without damaging the picture, lay the meat on top.
24. Fill everything with slowly cooled broth and put it in the refrigerator for solidification.
25. After 6 hours, we take out the form and put it on a plate.
26. We raise the form so that the chicken fillet remains on the plate. On this step-by-step recipe is over. It remains only to chop the jellied portion and serve.
Jellied chicken and berries (step by step recipe)
Ingredients:
• 50 g of gelatin;
• 400 g of chicken legs and wings;
• 40 g canned green peas;
• 40 g of cranberries or cranberries;
• salt to taste;
• 3 peas of black pepper;
• 2 peas of allspice.
Cooking method:
1. We wash the chicken legs and wings in water and transfer to a pan.
2. Fill with cold water (meat should be completely immersed in water) and put on the included stove for cooking.
3. Add peas of black pepper and allspice.
4. Bring to a boil and remove all the foam.
5. Reduce the heat and cook until the meat softens. About 1 hour 15 minutes.
6. Rinse a jar of canned peas with water and wipe. Then open and drain the whole broth. Spread the peas on a plate or in a bowl.
7. In a form for aspic from chicken, lay out the berries of lingonberry and canned peas in one layer.
8. When the meat is cooked, we take it out onto a plate and, moving it onto a cutting board, finely chop it. There should not be any seeds in the aspic.
9. The broth is filtered through an iron sieve and clean gauze.
10. Pour gelatin into a bowl and pour warm water in a ratio of 1: 4. Set aside for swelling for 15-20 minutes.
11. In the form on the berries and peas, spread the chopped meat.
12. The broth is mixed with gelatin (together with the water in which it was soaked).
13. Stirring, heat the broth with gelatin to dissolve the latter. Do not boil, otherwise gelatin will lose its ability to form jelly.
14. Now filter the broth with jelly and pour it into the form with the products.
15. Put in the refrigerator or other cool place to freeze.
16. When the aspic of chicken is seized, you can lay it out, turning it on a plate. A step-by-step recipe ends with pulling out the form and portioning the filler.
Chicken fillet - tricks and tips
• It is better to take the mold for the filler with curved edges or some convex pattern.
• You can also add corn, bell pepper or other vegetables to the aspic for beauty.
• Chicken meat can be combined with other meat, from this aspic will only become tastier.
• To make the filler transparent, the broth must be filtered.
• Serve aspic with horseradish or mustard.
