How to learn how to cook delicious gelatin-free chicken jelly 🥘

Kitchen appliances and utensils: cooker, saucepan with a lid, cutting board, deep container, knife, garlic press, sieve, refrigerator, slotted spoon.

Ingredients

Step cooking

1. We rinse and clean from various inedible or tasteless parts of 5 chicken legs. Any parts of the chicken that fit both meat and bones, such as thighs or breasts, will do. We peel 2 onions from the husk and roots, somehow you do not need to chop them. We also peel 1 medium carrot and also leave it whole.
   
2. We send chicken legs, onions and carrots to the pan. We add about 10-12 peas of black pepper and 3-5 bay leaves to them, although the spices are still adjustable to taste. Pour about 2.5 liters of water into the pan. If you have a wide pan, orient yourself so that the water covers the chicken legs with 2 fingers.
   
3. On a large fire, bring the contents of the pan to a boil, and then reduce the heat to a minimum and simmer the future aspic for 1.5-2 hours, so that the chicken meat is freely separated from the bone. In the process of cooking, remove the foam and salt the dish to taste.
   
4. When the appointed time passes, remove the pan from the heat. Using a slotted spoon, remove the onion from it and throw it away. We take out the remaining large ingredients in a separate container and allow them to cool.
   
5. Filter the broth through a sieve or cheesecloth, folded in 4 layers and moistened with water.
   
6. We clean all meat from bones, cartilage, veins and other things. Cut the carrots into medium circles.
   
7. We clear of all excess 30 g of garlic and pass it through a press. It can also be grated, chopped with a knife or passed through a special device for slicing garlic.
   
8. Add the garlic to the broth and mix it so that the pieces of garlic stick to each other.
   
9. At the bottom of a deep form, lay out first circles of boiled carrots, and then chicken.
   
10. Pour the ingredients into the broth and mix everything lightly so that the garlic is evenly distributed over the volume of the form.
    
11. We put the jellied form in the refrigerator for 6-8 hours, although if it stands for longer, there will be nothing wrong. After the time has passed, we take out the finished dish and transfer it to the serving form.
    
12. You can decorate the finished jelly with fresh herbs. It is recommended to use it in a cold form (for that it is also aspic), along with a slice of bread and mustard / horseradish.
    

Video recipe

You can also watch the video recipe of the dish, if you want to get a deeper look at the process of creating chicken jelly. The author will explain all the difficult moments and give useful tips, based on personal experience.