Chicken jelly

Chicken jelly

Ingredients:

Chicken of 1 piece.
Onion of 1 piece.
Carrots of 140 g
Garlic of segment of 5 pieces.
Salt food 1 tsp.
Black pepper peas of 5 pieces.
Bay leaf of 4 pieces.
Egg of 2 pieces.
Cilantro of 5 g

Preparation:

Jelly and jelly, in general, same. Generally this dish is called jelly in the western regions of Russia whereas from the Urals and further on the East, dish call jelly. Besides, sometimes the name jelly is applied to the dish received from pork or pork beef cook water to distinguish from the dish received only from beef cook water.

Pay attention that chicken was fatter, at me was house therefore broth has turned out very rich.

To flay from chicken. I chicken had very big 5 kg therefore I used only half if at you small — use it entirely.

To put chicken in pan and to fill in it with cold water that it on 5 cm has covered chicken (about 4 liters). To put pan on strong fire.

When water begins to boil, to scum and reduce fire. To cook 4 hours on slow fire, periodically removing foam and fat. Waters has to remain also meat completely is twice less to depart from bone. To add the peeled carrots, bulb, garlic, to cook 30 more minutes.

Then to add salt to taste, bay leaf and peppercorn and to leave to cook for 30 minutes.

So far broth is cooked longer, to boil eggs in abrupt, to cool them, then to clean. To clean carrots, for its softness it is possible to boil thoroughly previously in broth about 5?7 minutes, but it on the fan. To cut amusing forms for further decoration of jelly.

To peel garlic and to slice the thin.

To take boiled carrots, bulb and garlic from broth and to throw out. Broth to filter and set aside it to be cooled. To separate meat from bones which also jump out, to cut or divide into small slices and to lay out in form.

To cut eggs lengthways and to spread out from above meat, to add the cut carrots, garlic, and in end to decorate with greens of parsley or cilantro.

Accurately to fill in with the filtered and cooled down broth, to put to stiffen in the refrigerator.

To give jelly with horse-radish or mustard.

It is possible to prepare sauce: sour cream, horse-radish, garlic — everything rubs on small grater and mixes up with the crushed greens.

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