Chicken jelly with gelatin

Step-by-step cooking

1. Step 1:

   

   How to cook chicken jelly with gelatin? Prepare the ingredients. Any parts of the chicken are suitable for the jelly, I took the thighs and shins. Wings, paws and other parts with bones are also suitable. It is in them that substances with gelling properties are contained. You can also cook jelly from the breast, as a more dietary option. In this case, gelatin should be taken 2 times more, since the breast practically does not contain gelling substances.

2. Step 2:

   

   Wash the chicken, put it in a suitable saucepan, pour cold water. Put the pan on a low heat, wait for it to boil.

3. Step 3:

   

   Use a skimmer to remove the foam. Turn down the heat and cook the chicken for 1 hour.

4. Step 4:

   

   Wash and peel the carrots and onions. You can put ordinary onions without peeling, right in the husk, this will give the broth a beautiful golden hue. I have a purple bulb, I peeled it.

5. Step 5:

   

   Put the whole onion and carrot in the broth. Cook it for another 15-20 minutes.

6. Step 6:

   

   Then add salt to the broth and add spices: ground black pepper, sweet peas, bay leaf, peppers. Cook for another 10-15 minutes. The chicken should be cooked very well so that the meat is easily separated from the bones. Pierce it with a knife to check readiness.

8. Step 7:

   

   Remove the chicken from the broth, cool. Strain the broth through a sieve. I partially removed the fat from the broth with a spoon, as it turned out to be quite rich. Discard the onion, and you can use carrots to decorate the finished jelly.

9. Step 8:

   

   Gelatin pour 50 ml of cold boiled water, leave for 10 minutes to swell.

10. Step 9:

    

    Then put the gelatin in a moderately hot broth. Mix the broth thoroughly until the gelatin is completely dissolved.

11. Step 10:

    

    Peel and chop the garlic. You can cut it, grate it or pass it through a press.

12. Step 11:

    

    Free chicken meat from bones, divide into fibers or pieces. You can cut it with a knife. Put it in the prepared jelly form. If you are preparing a jelly for a holiday, then you can put on top of the figuratively chopped carrots, boiled eggs, greens.

13. Step 12:

    

    Spread the crushed garlic evenly on the meat. Carefully pour the broth into the mold. Stir the meat into the broth with a fork so that it is evenly distributed over it. Allow the jelly to cool completely, then put it in the refrigerator for further solidification. It will take several hours, it is even better to leave it overnight. Serve the chicken jelly chilled, with mustard or horseradish. Enjoy your meal!