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Jellied chicken breast and eggs
How to cook Jellied chicken breast and eggs
Step 1
1. Peel carrots, onions and celery, chop coarsely. Wash breasts. Put the breasts and vegetables in a saucepan with 2 liters of hot water, bring to a boil, reduce heat, salt and cook for 25 minutes. For 10 min. until cooked add bay leaf and black pepper. Remove the breasts from the broth, strain the broth. 2. Hard boil eggs, peel and cut into 4 pieces. Cut the cooled breasts into thin slices. 3. Dissolve gelatin in hot strained broth. Put a third of the green peas at the bottom of the conical shape. Pour a little broth with gelatin so that it only covers the peas, and put in the refrigerator to harden for 20 minutes. 4. Remove the form from the refrigerator. Lay the chicken pieces in the center. 5. Place the egg quarters around the edges with the yolks out, pour in the remaining broth and refrigerate again for 10 minutes. 6. Put the remaining green peas on top of the semi-hardened aspic, return to the refrigerator and let it harden completely. Turn the form with ready-made aspic onto a dish. Put a hot towel on top and hold it until the aspic comes out of the mold. BTW, aspic can be made from turkey meat, very lean beef, or white fish.
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