Jellied chicken with quail eggs - recipe

VT-4209

Preparation:
1. Soak gelatin in cold water (half a glass) until swelling.
2. Cut the chicken into large pieces, put in a bowl, fill with water so that the water level is 3 cm higher than the meat. Run the Cooking / Chicken program for 1 hour 30 minutes.
3. When the broth boils, remove the foam. After an hour, put the whole onion and peeled carrots in a bowl, add bay leaves, salt and pepper.
4. Remove the cooked chicken from the broth, cool, separate the meat from the bones. Disassemble the meat into fibers and put in a mold. Garnish with quail eggs, carrots and finely chopped parsley. Strain the broth.
5. Pour the swollen gelatin into the hot broth, mix thoroughly and pour the broth into the meat in the form.
6. Cool and put the form in the refrigerator until it solidifies.
Tip:
If desired, mashed garlic can be added to the chicken aspic. To do this, mix the chicken with the chopped clove of fresh garlic, then pour the broth.

VT-4213

Preparation:
1. Soak gelatin in cold water (half a glass) until swelling.
2. Cut the chicken into large pieces, put in a bowl, fill with water so that the water level is 3 cm higher than the meat. Turn on the program "Jellied" for 1 hour 30 minutes.
3. When the broth boils, remove the foam. After an hour, put the whole onion and peeled carrots in a bowl, add bay leaves, salt and pepper.
4. Remove the cooked chicken from the broth, cool, separate the meat from the bones. Disassemble the meat into fibers and put in a mold. Garnish with quail eggs, carrots and finely chopped parsley.
5. Strain the broth, pour into a bowl and turn on the Warm up program. Do not bring to a boil.
6. Pour the swollen gelatin into the hot broth, mix thoroughly and pour the broth into the meat in the form.
7. Cool and put the form in the refrigerator until it solidifies.

VT-4214

Preparation:
1. Soak gelatin in cold water (half a glass) until swelling.
2. Cut the chicken into large pieces, put in a bowl, fill with water so that the water level is 3 cm higher than the meat. Switch on the program "Multipovar" , set the temperature to 100 ° С for 1 hour 30 minutes.
3. When the broth boils, remove the foam. After an hour, put the whole onion and peeled carrots in a bowl, add bay leaves, salt and pepper.
4. Remove the cooked chicken from the broth, cool, separate the meat from the bones. Disassemble the meat into fibers and put in a mold. Decorate with steeply boiled quail eggs, carrots and finely chopped parsley.
5. Strain the broth, pour into a bowl and turn on the Warm up program. Do not bring to a boil.
6. Pour the swollen gelatin into the hot broth, mix thoroughly and pour the broth into the meat in the form.
7. Cool and put the form in the refrigerator until it solidifies.