Jelly from the jelly "Medusa"
For the preparation of four servings of "Jellyfish" we need the following products:Chicken breast and carrot laid at the bottom of a deep pan and a bay m cold water. Put the pan on the stove and bring it to a boil, salt. After boiling, we report to the saucepan the washed unrefined bulb. Onion peel will give the finished dish a pleasant shade. Before bookmarking, it is better to pierce the bulb in several places with a sharp knife, so it will best give the broth its flavor. With the same purpose we will stick dried carnation into it. Cook chicken for at least 45 minutes. The meat should be soft and easy to separate from the bone, so with a sharp knife or fork, we periodically check the chicken for readiness. When preparing Medusa, we follow a simple rule of thumb,it is better to digest than not to boil it. In the first case, we get a rich broth that compensates for the taste of boiled meat, in the second case - tasteless broth with tough, not boiled chicken. At the end of cooking, add black pepper. Chicken breast out and cool. Add garlic cloves grated on a grater into a saucepan with the broth and remove it from the stove. As the chicken cools down and the broth is saturated with the aroma of spices, it's time to do gelatin. Pour gelatin into a glass of warm broth and give it time to swell. We cool down the cooled and present broth. Strain the broth with gelatin. Mix in the same bowl, slightly heated and set aside from the stove. We taste and straighten salt.At the bottom of the portions of the molds we spread the beautifully sliced boiled carrots, slices of a hard-boiled egg. Canned green peas look beautiful in the finished dish.We separate the chicken breast from the bone, we divide the meat into fibers. Fill meat portions.We fill the molds with cooled chicken broth with gelatin.After the mold has completely cooled down, place it in the fridge. After 2-3 hours, the gelatin will harden, and the dish can be served. Sprig of fresh dill and parsley will help to give a more refined and festive look to the jellied “Medusa” chicken. Features of cooking. Some tips to help you learn cooking this simple dish faster and get a good result from the first attempt: 1 . Boil the chicken on low heat. After boiling, reduce the heat to the lowest possible to maintain the boiling process. 2. The foam should be removed. It will be a bit, but, nevertheless, it is necessary to do so as not to spoil the taste of the broth. 3. The recipe indicates the required minimum of spices. Nothing prevents you from adding something of your own, for example, bay leaf or celery leaf, coriander seeds. The parsley root will give broth a beautiful and unusually attractive taste to the broth. You can diversify the color range of jellied chicken by adding food dyes to the prepared broth. 5. Do not boil the gelatin broth in any way.It will certainly grow dim, and the jellied “Medusa” chicken will lose its zest. 6. “Medusa” will easily separate from the mold if the mold is immersed in hot water for a couple of seconds.7. Do not hesitate to show imagination when serving. For example, you can decorate with a spray of thinly diluted mustard. If you pour a little broth on the bottom of the mold and make it harden, and only then spread the decorations, you get a beautiful 3D effect. The dish will only benefit from this.
- chicken breast - 1 pc.
- carrots - 1 pc.
- onion (medium) - 1 pc.
- water - 5 glasses;
- garlic - 2 cloves;
- gelatin - 30 grams;
- black pepper peas - 6 pieces;
- cloves - 1 piece;
- salt - to taste.
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