Chicken jelly is a hearty, but at the same time light dish with taste much more tender than, for example, a pork chowder or beef (or mixed). This dish is often prepared for holidays in Moldova.
Usually chicken jelly is cooked from the cock (because the broth from the cock is well gelled) or use chicken meat (in the form of ham and breast) and separately bought chicken legs, they contain natural gelatin in sufficient quantities to solidify.
We can, for example, not find a rooster or chicken legs, since at present chicken meat is sold, basically, in the form of separate parts of a carcass.
In this case, cook the chilli from the chicken with gelatin, the recipe is not too different for cooking, the proportions are certain, of course, you need to withstand. Rather, such a jellyfish should be called "jelly from a chicken", but do not be particularly obsessed with the difference in names - these dishes do not differ too much in taste and method of preparation.
Gelatin - a natural organic collagen substance, contained in the connective tissues of animals (tendons and cartilages), is a colorless or yellowish transparent mass, is sold in dried form (dry broken thin plates or granules).
Tell you how to prepare a delicious chilli from chicken meat with gelatin.
Chicken Chillies Recipe with Gelatin
Ingredients:
- chicken legs - 4-6 pieces;
- chicken breasts - 1-2 pcs .;
- onion - 3-4 pcs .;
- parsley root - 3-5 pcs .;
- spices dry unmilled, (namely: laurel leaves - 5-8 pieces, peppercorns - 8-12 pieces, cloves - 5 inflorescences, you can add seed of dill, coriander, fennel and cumin - a little);
- garlic - 5-8 denticles;
- carrots - 2-4 pieces;
- fresh herbs (dill, parsley, coriander);
- egg white hen protein - 2 pcs .;
- gelatin;
- salt;
- ground black pepper;
- grated nutmeg.
Preparation
Cleaned and well-washed chicken meat is laid in a pan of the appropriate size and filled with the right amount of water. Also, we put in the pan cleaned bulbs, carrots and rootlets of parsley (all entirely).
How to cook a jelly with gelatin?
Bring to a boil, reduce the fire to a minimum, cook with the addition of spices, covering the lid. Do not forget to take off the noise and fat. After 20-35 minutes carefully remove the onions, carrots and roots of parsley. We leave carrots, we throw out onions and parsley. Cook until the meat is completely cooked. Do not boil meat, as they say, in rags, enough to cook for 1 hour (domestic chickens, and even more so, cocks can cook a little longer: about 1.5-2 hours).
Carefully remove the meat from the broth, let it cool down. In broth we introduce a brace from egg white, we wait until the suspension settles and filter. The broth should turn out to be clear and transparent.
We remove the meat from the bones, cut into pieces and put into plates with a beautifully sliced boiled carrots. Finely chop the greens and garlic, pour a little into each plate (or bowl, soup).
In the broth cooled to 40-35 ° C, add gelatin.
We will determine how much to add gelatin to the jelly - it all depends on personal preferences.
Depending on the desired degree of softness and consistency of the cold, we can dose gelatin from 15-20 to 50 g per 1 liter of broth.
We are waiting for the gelatin grains to swell well and filter the broth once more. Season the broth with salt, ground black pepper and grated nutmeg. Fill broth everything cooked: meat, carrots, greens with garlic in plates, or
You can also include in the cold caviar olives without pits and cut into halves boiled chicken eggs.
If you have a little meat, and you want to make a holocaust more and more potent, you can put a little bit of boiled beans or chickpeas into each plate before refilling with broth.
Ready-made chicken fillet is served with vodka, strong unsweetened tinctures or unsweetened light table wine.