Jellied chicken
Ingredients
Servings 6 servings- 500 g boiled chicken fillet
- 150 g fried chicken fillet
- 400 g chicken broth
- 25 g gelatin
- salt, pepper, ground nutmeg
- 3-4 sprigs of fresh parsley
- butter - 50 g
- large tomato
Cooking
Step 1
Soak gelatin in cold water, squeeze, pour into warmed broth and cook until gelatin is completely dissolved. Let cool. Pour the jelly in a thin layer 5 mm thick into a round deep dish and refrigerate for 30 minutes. Pass the fried chicken meat through a meat grinder twice. Add butter, season with salt, pepper, nutmeg to taste, beat the pate well with a fork or whisk. Cut boiled chicken meat into thin slices and put in a dish on a layer of jelly. Squeeze a little chicken pate onto each slice using a cornet. Garnish the dish with tomato slices and herbs. Pour over the remaining jelly and let it completely harden in the refrigerator.