Chicken salad with gelatin: recipes

Jellied chicken with gelatin is a dish that can not only be tasty to cook, but also make it beautiful. This requires a small and quite simple set of products, as well as some form in which the jellied will solidify. There are many different recipes, and with some of them you can get acquainted right now.

Preparation of jellies from chicken: recipe first

The process will take a long time, take note of it and allocate a few free hours. For the first recipe you need to take chicken carcass, onion, carrot, bay leaves, parsley (root), spices (salt, pepper), a packet of gelatin, half a glass of red wine. Cook chicken and chop into pieces, pour cold water, boil and remove the foam. Then put the onions and carrots, parsley root, spices and cook until cooked on low heat. Boil chicken separated from bones, cut into small pieces and put into cooked molds, which before use, it is better to moisten with cold water from the inside. Broth, in which the chicken was boiled, strain, insert into it a soaked gelatin and red wine, quickly stir. When the gelatin is completely dissolved in the broth, pour the molds with chicken and take it out to the cold. This filling of chicken with gelatin before serving is carefully extracted from the molds and laid out on a flat dish.

An unusual recipe for pouring with pate

For him you need: 500 grams of boiled chicken - pulp, 400 grams of chicken broth, a bag of gelatin, 100 grams of water. For pate: 150 grams of chicken fried chicken, 50 grams of butter, ground nutmeg, pepper. To decorate you need to take tomato and greens. Prepare the jellied chicken with gelatin in stages. Gelatin must be soaked in a glass of cold water and left to swell, then put into a warm chicken broth and boil. Refrigerated broth with gelatin is poured into a round dish to a height of no more than 5 millimeters and leave to freeze. In the meantime, we are preparing the pâté. To do this, you need to rotate the fried chicken in a meat grinder, add butter, spices and whisk. Boiled chicken cut into slices and put on top of the frozen jelly, then gently spread the pate on each slice and decorate with slices of tomato and greens. Top with the rest of the broth and leave the jellied poultry with gelatin until completely hardened.

The original way of preparation of jellied - in eggshells

Eggs should be thoroughly washed, then make holes at the top, wide enough so that they can be stuffed into them. Chicken is boiled, broth with gelatin is prepared according to the standard scheme. Then the chicken must be put in pieces in shells, you can add corn and greens, you can shift the filling layers, pour broth with gelatin and leave to freeze. After a few hours, the shells should be carefully removed and presented with beautiful pouring balls on a special plate.

Now you know how to prepare a jam from a chicken in various ways, and you can always surprise your guests.