I am, perhaps, one of those rare people who are very partial to such a folk dish as jellied meat. Perhaps this, like many other things, comes from childhood. I rarely eat it and at a party. For me, the jellied meat should look like this: the broth is transparent as a tear, without a layer of fat on top, and so that the meat is chopped or torn so that it can be seen that there is only meat inside. Well, the long process of cooking and disassembly itself is tiring, you can't cook a little, a lot will get bored with eating. Therefore, I switched to something lighter for me - aspic. Fast, not confusing and just beautiful! which, believe me, is far from being unimportant! I buy a good yellow chicken and cook a strong broth, filter it and.. # olgrigrecept # menu # german cuisine # snacks # new year # New Year's table # holidays # second dishes # aspic # chicken # christmas
Ingredients: Chicken breast fillet, Chicken broth, white wine, gelatin, tangerines or pineapple, white bread
Cooking method:
For the jellied chicken, first cook the chicken breast fillets in the broth for 20 minutes. Take out and let cool. Open canned pineapples or tangerines and drain through a colander. Let the gelatin swell in cold water for 5 minutes. Be sure to degrease the broth. Then heat slightly again. With stirring, dissolve the well-squeezed gelatin in it. (Place the swollen gelatin on paper towels)
Add wine. Pour the broth in a thin layer on the bottom of the mold. Let sit in the refrigerator for 15 minutes.
Place dried pineapples and chicken on top. Pour over the rest of the broth. Let the jellied meat freeze in the refrigerator for at least 2 hours. The longer the chicken is soaked in aspic, the tastier. Chicken in aspic can be cooked the day before and put in the refrigerator overnight. We take the jellied meat from the edge of the form with a knife. Dip the mold briefly in hot water and turn over onto a plate. Cut into pieces. Serve with white bread.
Original recipe