Today cook stunningly delicious, bright and beautiful aspic. That will suit for the holiday table.
In a saucepan put 3 chicken thighs.
Add 700 grams of chicken hearts. Pour 2 L of cold water and set on fire.
The water is almost boiling, skim. Add salt, carrot, small onion, bell pepper. I brew a short heat for about 1 hour. Hearts should be gentle and soft.
I take out the chicken hearts, onions, carrots. Broth strain. In a small bowl pour 150 ml hot pour broth and gelatin. I have instant gelatin. All is well stirred to dissolve the gelatin grains.
Gelatin in the broth is poured into the remaining broth, only need 1.5 liters of broth.
Aspic I'm going to do here in a circular shape. I need a lemon for decoration and taste. Not sliced very thinly incised and twist the slices as in the photo.
Spread lemon slices in shape between lemons spread on leaf parsley or coriander. Leaf parsley cuddle quarters of boiled egg.
Carefully pour the broth and 1/2 the height of the eggs. I submit a form in a refrigerator, the layer froze broth.
In the meantime, we shall cut slices hearts, chicken meat is separated from bones and cut into small pieces, too.
Chopped boiled carrots into cubes and add to the chicken. Very finely chop the garlic and add to the chicken too. Mixed.
The bottom layer in the form of frozen, I want to jelly layer was bigger and adding some more broth so that the eggs were completely covered with broth. Re-submit the form in the refrigerator.
When this layer and frozen jelly, start to spread the remaining ingredients.
Spread sliced all hearts and spread on top of chicken with garlic and carrot.
I pour broth all the ingredients and send in the refrigerator.
Jellied a night stand in the fridge, puts it in a basin of hot water. Once the edges begin to melt, flip the shape of a plate.
See how beautiful it turned out!
It is possible to apply for a festive table: hearts tender and soft in the filler they resemble language. Stunning jelly with lemon and a hint of garlic. It was very tasty and festive dish, try to cook!
Ingredients:
- 3 chicken thighs
- 700 g chicken hearts
- 2 l of water
- salt, pepper
- 1 carrot
- 1 onion
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- 35 g gelatin
- 1.5 liters of broth
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- 1 lemon
- 2 eggs
- parsley
- 2 garlic cloves