Chicken jellied with vegetables prepared by al-dente is a very light dish for those who care about their figure, as it contains little fat and many healthy products. It is necessary to cook the soup for the flood from lean chicken without skin and bones, and for a rich taste it is better to put a lot of leek and celery in the broth.
Vegetables should not be overcooked, just a couple of minutes are enough, so in the aspic you get different textures - crisp pepper and celery, tender meat, carrot and jelly from a tasty broth.
Horseradish or mustard sauce goes well with jellied chicken with leek and sweet pepper.
- Cooking time: 1 hour
- Servings: 6
Ingredients for jellied chicken with leek and sweet pepper
- 400 g of chicken fillet with thighs and legs;
- 200 g of sweet pepper;
- 100 g carrots;
- 150 g leek;
- 250 grams of celery salad;
- 35 g of gelatin;
- bay leaf, black pepper, chili pepper, garlic.
The way of cooking jellied chicken with leek and sweet pepper
The secret of any delicious aspic in a well-cooked broth. We put in the cold water chicken meat without skin and bones, add 100 g of celery, green leaves of leek, a few cloves of garlic, black pepper, bay leaf. Cooking on low heat for 40 minutes, as if the broth boils strongly, it will lose transparency. Together with the chicken, you can boil the carrot to decorate the filler, but you need to get it out of the broth after about 15 minutes so that it does not boil soft.
Leave the chicken meat to cool in the finished broth for 20 minutes. Then filter the broth through a sieve, separate a little (about 100 ml), dilute gelatin in it, according to the recommendations of the manufacturer. We filter the broth with gelatin again so that undissolved grains of gelatin do not get into the filler.
Cut the boiled carrots into asterisks, put them in a mold for the filler. I make stars from carrots so, with a sharp knife I cut triangular bars (approximately five bars at regular intervals) along the entire length, and then cut thick slices.
We break the boiled chicken into fibers or chop it finely, mix it with the remaining carrot, fill the mold for the filler with chicken meat by about half. Sweet sweet pepper cleaned from the pulp and seeds, chop finely. Leek (white part) cut into rings, celery stalks cut into thin slices, chili pepper rings. Blanch vegetables in chicken broth for about 3 minutes. Vegetables should not be soft, boil them to the state of al-dente, so that they crunch.
Put vegetables on a layer of chicken, mix the remaining broth and broth with diluted gelatin, fill the form to the brim.
Leave the jellied chicken with leek and sweet pepper at room temperature until it cools completely, then refrigerate for several hours. When the jellied chicken freezes, we put the form for a few seconds in hot water, and then turn it over on a plate - the jellied easily separates from the walls and turns an attractive part to the eyes of the guests.
Aspic from chicken with leek and sweet pepper is ready. We decorate the dish with fresh greens, and we eat with pleasure!