The "New Year" chicken fillet is not only very tasty, but also very beautiful. In addition, such a portioned appetizer is very convenient to serve on the table.
Cooking time 2 hours
Chicken thighs 4-5 pcs
Carrot 1 pc
Water 1 l
Gelatin (powder) 30 g
Fresh cucumber 1 pc
Boiled carrots 1 pc
Parsley (greens) 2-3 branches.
Rinse the chicken well, peel the onions and carrots.
Place in a multicooker bowl and fill with cold water and put on the STEWING program for 90 minutes. Skim off the foam immediately after boiling.
Remove the vegetables and leave on the WARM-UP program for another 30 minutes. Strain the broth. Add salt and gelatin to the warm broth, leave for 30-40 minutes.
Then heat a little over the fire, stirring occasionally. Remove the meat from the bones, thinly chop the cucumber, carrots and disassemble the greens into leaves.
Put half of the vegetables, some meat and herbs in the molds.
Layer the rest of the meat and vegetables.
Pour the broth with gelatin and put in the cold for 4 hours.
Turn over and remove from the molds. Decorate with a slice of lemon and herbs. Serve to the festive table.
Happy New Year!