Jellied Chicken

→ Jellied Chicken
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Wash the feet, remove the claws. Add the meat, cover with cold water (water content level, a bit more). Bring to a boil, remove the foam, add salt, reduce temperature, cover and cook &# 8230; until then, until the meat begins to lag behind the bone.

Pull out the contents of a slotted spoon, cool slightly (hot, that did not burn your fingers) to separate bone from soft (work time-consuming). Knife to chop the meat, all soft.

Finely chop the garlic, put on the bottom of the dish for aspic, add 1 clove, black pepper (peas), laid on top of the meat, pour hot broth from aspic (I pour through a sieve, so as not to hit small bones. Cool, close the foil, place in refrigerator , put the night, in the morning ready. Serve with mustard. Happy New Year!


Cooking time: 3 hours

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