In early summer, garlic planted last fall throws out long green arrows. These arrows need to be removed in order to direct the nutrients to the formation of the crop. The cloves of garlic, which have arrows removed, grow 15% more. In order not to damage the plant, the green shoot must be cut at a height of 10-15 centimeters, because when you pull out the arrow, you damage the root system, and the plant can get sick.
Do not rush to throw out the arrows of garlic, because it is a very tasty and flavorful additive to the meat dish. You can only cook young shoots, as soon as they have grown in length by 20-30 centimeters and flowers have not yet blossomed on them, but only small buds have appeared. Adult shoots with blooming flowers are inedible, because they become dry and "stringy."
In the hot summer, cook jelly with a free aromatic supplement from your vegetable garden. Chicken fillet, frozen rich broth and tender arrows of garlic very well, in my opinion, combined in this aspic. Preparing the dish very quickly, it can be stored in the refrigerator for several days.
- Cooking time: 3 hours
- Servings: 4
Ingredients for Chicken Meat with Garlic Arrows
- 350 g chicken breast
- 2 tablespoons of gelatin
- 10 arrows of garlic
- 1 tablespoon of dill
- 2 chicken eggs
- a pinch of black ground pepper
Method of cooking jelly from chicken with arrows of garlic
Pour one small chicken breast with a liter of cold water, add a clove of garlic, parsley and any spices that you like. Salt and cook on low heat for about 45 minutes.
If you cook chicken over high heat, the broth will become cloudy, and the jelly look will not be very appetizing. Chicken meat is separated from the skin and bones, divided into medium-sized pieces.
We filter the resulting broth through a fine sieve, and when it cools down to about 80 degrees Celsius, we dissolve two tablespoons of edible gelatin in the broth. Only first you need to pour about half a glass of broth in order to cook the arrows of garlic in it.
At the shooters we cut off the flower heads, and cut the stalks into 1.5-2 cm long bars. We blanch them in a small amount of chicken broth for about 3 minutes. The arrows should be soft, but not lose their bright green color. Dill for aspic just chop finely.
In a deep iron bowl, fold the chicken meat, add to it the blanched arrows of garlic and dill. Then pour broth in which gelatin is dissolved. Gelatin broth must be re-filtered through a sieve so that non-dissolved pieces of gelatin are not in the chill.
Mix the contents of the bowl, and gently place the four sliced chicken eggs on top. Sprinkle with a pinch of ground black pepper.
Put the bowl of broth in the fridge for 2 hours, during which time the jelly will completely harden. Then you need to put the metal bowl in for 1 minute in hot water, shake it slightly and turn it over on the plate. Prepared aspic seasoned horseradish or mustard and garnish with greens.
