Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients. We'll wash the chicken breasts well. If you have them on the bone, then you need to remove them from the bone and remove the skin. Wash the carrots thoroughly and peel them off.
Step 2:
Put the chicken breasts in a saucepan and pour water. In the same place, we will throw pepper and salt to taste. When the water starts to boil, foam will form. It must be removed. Also put the whole carrot in the water.
Step 3:
When the meat and carrots are ready, remove them from the broth. We tear the breasts with our hands into small pieces or cut them with a knife. Cut the carrots into circles.
Step 4:
Filter the broth and let it cool down a little, and then add the gelatin and stir well until it completely dissolves. It will take you some time.
Step 5:
Carrot circles are placed on the bottom of a semicircular bowl. Then we put pieces of meat on top.
Step 6:
And now you can pour it all with chicken broth. Let the aspic cool to room temperature, and then send it to the refrigerator. When the broth freezes, the aspic is ready!
This recipe is quite simple and fast, especially if you make it from store-bought brisket, which are cooked very quickly. If, of course, you have a brisket from a homemade chicken or a rooster at your disposal, then it will take two or even three times more time to cook the meat.
If you cook homemade meat, then put the carrots not at the beginning, but somewhere, approximately, in the middle of cooking. Also, you can not cut off the skin from carrots, but remove it later, as it cooks. Then it should be thoroughly washed.
Also not unimportant is the way you slice the carrot. If you make pieces in the form of flowers or leaves, it will give beauty and appetitiousness to your dish.
You can also make aspic so that you can then turn it over and take it out of the dishes in which it is located. Or you can just serve it in the dish in which you made it. But then the order of registration is different. In the first case, you put the decoration on the bottom of the dishes, and then the meat and turn it over and take it out of the dishes when serving, and in the second case, on the contrary, the meat is put first, then the broth is poured, and then, so that the broth does not wash away all the beauty, the decorations are laid out. It can be carrots, boiled egg, greens. Of course, the first method is more spectacular!
At the end, you can also add finely chopped fresh garlic to the broth. This will give the flavor to the aspic and a bright taste.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Black pepper peas - 255 kcal/100g
- Gelatin - 355 kcal/100g
- Water - 0 kcal/100g
- Chicken breast - 113 kcal/100g
- Sea salt - 0 kcal/100g
