Jellied chicken breast

Ingredients

• chicken breasts 4 pcs.
• water 1 l
• onions and carrots 1 pc.
• instant gelatin 30 g
• quail eggs 4-6 pcs.
• pickled cucumbers gherkins 4 pcs.
• a few slices of lemon
• salt to taste

Cooking

Step 1

Boil quail eggs for 4 minutes and cool immediately

Step 2

Put breasts, onions, carrots, salt in a saucepan, add water and cook for 30 minutes

Step 3

Strain the broth, cool. Cut the breasts as thin as possible

Step 4

Dilute gelatin in broth until completely dissolved. Heat up but do not boil

Step 5

Put lemon slices on the bottom in a jellied dish, put breast plates and cucumbers cut lengthwise on top. Pour in the broth in which the gelatin is dissolved. Put in a cool place

Step 6

As soon as the aspic begins to harden, lay out the halves of the eggs and pour the broth to the brim. Leave to harden