Jellied chicken with vegetables

This recipe will help you make a festive jellied chicken with vegetables.

Cooking time 2 hours


Water 3-3.5 l

Chicken 1/2 pc

Carrots 2 pcs

Onion 1 pc

Eggs 2-3 pcs

Gelatin 30 g

Canned green peas 2 tbsp l.

Dill (greens) to taste

Salt 1 tbsp l.


Rinse half of the chicken carcass, peel the onion and 1 carrot.

Fold into a saucepan and pour 3-3.5 liters of cold water.

Cook for 1-1, 5 hours over low heat, remove the foam after boiling. Evaporate the broth to half.

Boil 2-3 eggs, cool and peel.

Boil 1 carrot, cool and peel.

Pour 30 g of gelatin into a bowl.

Pour cold boiled water for 30 minutes. Strain the broth, add the swollen gelatin and stir well. Add 1.5 liters of broth with gelatin, add 1 tbsp. a spoonful of salt.

Put a slice of boiled egg and carrots in serving bowls.

Add a serving of boiled chicken and dill.

Pour the broth with gelatin.

Add 1 tbsp. spoonful of canned green peas. Cool in the refrigerator until it solidifies. Jellied chicken with vegetables is ready. Serve to the festive table.

Bon appetit! Happy New Year!