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!