I would like to tell you how to make homemade chicken jellied meat. I assure you that the time and money spent will pay off with interest when you try this jellied meat.
This dish is simply delicious, you just need to try it once to be sure of this. Of course, for jellied meat, you can take an ordinary broiler from the store, but with homemade chicken, the broth will turn out to be rich and tasty. For lovers of golden broth, I advise adding onion husks to the pan, or you can add a bouillon cube. Greens are also a very important part in the preparation of jellied meat. Choose your greens carefully, let your imagination run wild. The decoration is my favorite moment. You can experiment, for example: add pepper or peas. Remember that the brighter the jellied meat turns out, the more pleasant it will be to eat. I do not add gelatin to the jellied one, as I think that in this recipe, in my opinion, it is not needed. The broth is already quite elastic and will harden very well. I will share with you all my secrets,how to cook homemade chicken jellied meat at home.
Purpose: For lunch / For dinner / For a banquet table
Main ingredient: Poultry / Chicken
Dish: Snacks / Aspic
- homemade chicken - 1 Piece (my weight is 1800 g)
- carrots - 140 Grams
- egg - 2 Pieces
- onion - 1 Piece
- spices and herbs - To taste
- garlic - 5 Cloves
How to cook "Homemade chicken aspic"
Prepare the chicken. Defrost it if necessary. Make sure the feathers are properly plucked. Gut the chicken, cut off the butt and neck (I don't like them, but if you like, leave them alone). The chicken should be cut into pieces. How you cut it is up to you. Can be cut in half, quarters, or small pieces. It doesn't matter, because the finished chicken will need to be mashed or cut into small pieces. Put the broth to boil. Put the chicken and seasonings in the water, I used coriander, peppercorns, salt and basil. Simmer the broth over low heat (in order for the broth to be transparent, the heat should be low) for about 4 hours. During this time, peel the carrots and onions, wash the roots and cut them into pieces. Place vegetables in broth and cook for about 40 minutes. Add garlic and bay leaf to the almost finished broth. Cover the broth with a lid, let it stand for another 20 minutes. Remove the chicken from the broth, divide it into small pieces. This can be done with a fork or knife, you should not allow the pieces to be very small, like mashed potatoes. I carefully remove cartilage, skin and other offal from the chicken, but if you like the jellied meat to "crunch" leave them. Place the chicken on the bottom of a large plate to serve as a jellied meat dish. After the chicken is laid, cut the garlic into slices and the carrots into stars. Boil hard boiled eggs. Put eggs in salted water and cook for about 10-13 minutes. When the eggs are boiled, refrigerate them, peel them and cut into beautiful shapes. Place the eggs on top of the meat, top with boiled carrots, parsley and garlic. Strain the broth through a cooking sieve to prevent onion and carrot pieces from getting into it. Pour the broth into the mold; do not stir. After the broth has completely cooled, put the mold in the refrigerator until it solidifies. Done!