Jellied of chickens - table decoration

In the menu of the festive table often include a jellied of chickens, sturgeon, tongue. This dish is loved by many, but it is also convenient because it is prepared in advance, because it must be settled, frozen. Another plus of the zalivnogo is that it is prepared on gelatin, which removes fats from the body, thereby reducing the negative consequences of a plentiful festive feast.

Pouring from the chicken can be called a diet dish, it has a low fat content, and gelatin is useful for people suffering from joint diseases.

Each landlady has his own secrets of cooking chicken jellies, but at the heart of any recipe is broth, boiled meat and gelatin.

The gelatin solution for the jellied is prepared in accordance with the instructions on the package, but, as the experienced culinary experts advise, it needs to be taken a little more, so that the jellied will turn out to be stronger:

So, on the eve of the feast, before preparing the jellied of chicken, cook a rich chicken broth. To do this, 500 grams of chicken fillet or ham, or thighs pour one liter of boiling, salted water with onions and carrots (one piece), spices (bay leaf, black pepper - 5-7 peas). We put the meat in cold water, after boiling, cook for no more than an hour on a small fire. With strong boiling, the broth can turn out to be cloudy.

Then we take out the meat and filter the broth. We cool the meat, clean it from the skins, bones, cartilage, cut into small pieces and put it in an enameled container for the refrigerator. The dishes can be different, most importantly, the bottom should be straight and level. Boiled carrots, cut into circles or asterisks, we put on meat, we can add twigs of parsley.

Pour pan with broth on a weak fire and a thin trickle pour into it a gelatin solution. Stir this mixture until the first signs of boiling and turn off: the overflowing gelatin loses its gelling properties by half.

A broth with gelatin is poured cooked meat so that it is distributed in the patch evenly. Cover with a napkin and put in a cool place. After two hours you can put it in the refrigerator for 5-7 hours. Before serving, carefully turn the jellied poultry from a chicken onto a beautiful flat plate.

This is the easiest recipe for cooking, but it can be complicated by making the dish more refined and beautiful, like, for example, flaky jelly from the chicken.

Broth and meat cook the same way as in the previous recipe, but the meat is scrolled in a meat grinder. Mix this stuffing with mayonnaise, pour half a mixture of broth and gelatin. When the jelly gets cold, put the beautifully sliced pieces of pickled cucumbers (3 pieces) or half a slice of lemon on top and pour the second half of the gelatin solution. This double-layered chicken jelly is better done in portioning molds.

The tongue (beef, veal, pork) boiled or poured has always been considered a delicious dish. The recipe variant, how to prepare a tongue-in-the-tongue, proposed here, can be called classical. The language has a very peculiar taste and texture, so it does not require any additions.

For pouring we need one beef tongue, onion and carrots - two pieces, dried or fresh roots - parsley, celery, peppercorns, spices, gelatin - at the rate of 15 grams per half liter of water.

Tongue, carrots, onions, roots are filled with hot water and cook for at least two hours. Half an hour before the readiness, we add spices, bay leaves and salt.

Boiled tongue is cleaned from the skin and cut into small thin slices. Broth filter. Gelatin prepared according to the instructions is poured into broth and heated until the first signs of boiling.

The jellied tongue, as a rule, is served in small portions. In each we put pieces of tongue and carrots, fill it with broth and put it in the refrigerator. To this pouring are served sharp spices - horseradish, mustard, ajika.