Meat platter

Cooking

Step 1

Rinse the chicken fillet, cook in boiling salted water for 10-12 minutes, until tender. Immediately immerse in ice water so that under the influence of its heat the chicken is not overcooked and does not become tough. Save the broth. When the fillet has cooled, cut it with a very sharp knife into small cubes. Cut sausage and carbonade into the same pieces. Mix all types of cold cuts, put it in the refrigerator. Wash the peppers, cut in half, remove the stalks, seeds and white films. Cut the peppers into neat rhombuses or triangles, pour over with boiling water. Defrost the peas, drain the released liquid, but do not squeeze; combine with chopped peppers and cold cuts. Cool the broth from the boiled chicken to room temperature, strain through a thick napkin or several layers of gauze, pour it back into the pan. Bring to a boil, add salt if necessary, season with black pepper and coriander. Add gelatin to the broth, stir, strain again through a sieve. Put a mixture of meat and vegetables into jellied molds or ordinary cups, pour chicken broth and put in the refrigerator overnight. Ready aspic can be easily removed from the molds by turning them upside down and covering for a few seconds with a towel dipped in hot water.