Today I will show you how tasty, simple and very budgetary to prepare an appetizer for a festive table!
Ingredients
- 600 gr chicken ventricles (navels)
- 3 tbsp soda
- 2 pcs carrots
- 150 gr celery (root)
- 1 pc onion
- 4-5 pcs peppercorns
- leaf salt, laurel
- celery
- for decoration:
- 2-3 olives
- greens
- 2 pcs pickled cucumbers
- 2 liters broth
- 20 g gelatin
Steps
All vegetables for this recipe are grown in our garden, and green celery grows on the window (I often add to the broth).
We clean the ventricles, fill them with soda and fill them with water. We leave for 30 minutes. Then we rinse and send to a saucepan with vegetables (2 liters of water). Cook for 40 minutes, add salt, lavrushka and peppercorns 15 minutes before cooking.
Pour gelatin with a glass of ready-made broth, let it swell, and then melt in a water bath. We cut the navels into strips, after soda they are incredibly soft. Strain the rest of the broth and combine with gelatin.
Using silicone muffin molds, decorate the aspic. In the first layer of broth (a couple of spoons), put greens, olives, pickled hot peppers (for an amateur), cucumbers. We send it to the refrigerator for 15 minutes.
Then everything is easier, we send the ventricles into the broth and mix. And mixing with the remnants of vegetables, lay out in shapes. Detailed recipe on video
We send the aspic to the refrigerator, now for 1 hour. After that, we get a wonderful appetizer that can be prepared both for a regular dinner and for a festive table! a source