- chicken breast - 1 pc.;
- carrots - 1 pc.;
- onions (medium) - 1 pc.;
- water - 5 glasses;
- garlic - 2 cloves;
- gelatin - 30 gr.;
- black pepper peas - 6 pcs.;
- cloves - 1 pc.;
- salt to taste.
Cooking technology.
Place chicken breast and carrots at the bottom of a deep pan and fill with cold water. We put the pan on the stove and bring to a boil, salt. After boiling, we report the washed unpeeled bulb into the pan. Onion peel will give the finished dish a pleasant shade. Before laying, it is better to pierce the onion in several places with a sharp knife, so it is better to give the broth its flavor. For the same purpose, stick a dried clove in it.
Cook chicken for at least 45 minutes. The meat should be soft and easily separated from the bone, so with a sharp knife or fork we periodically check the chicken for readiness.
When preparing Medusa we adhere to a simple rule of thumb that it is better to digest than not to digest. In the first case, we get a saturated broth that compensates for the taste of the boiled meat, in the second - a tasteless broth with stiff not boiled chicken.
At the end of cooking, add black pepper with peas. We take out the chicken breast and cool. In a saucepan with broth, add garlic cloves, grated on a grater and remove it from the stove.
While the chicken cools down, and the broth is saturated with the aroma of spices, it's time to do gelatin. Pour gelatin into a glass of warm broth and give it time to swell.
The cooled and infused broth is filtered. We filter the broth with gelatin. We mix in one dish, slightly heat and set aside from the stove. We taste and straighten on salt.
At the bottom of the portioned molds, lay out the beautifully chopped boiled carrots, slices of hard-boiled eggs. The canned green peas look beautiful in the finished dish.
Separate the chicken breast from the bone, divide the meat into fibers. We fill in portioned molds with meat. We fill the molds with the cooled chicken broth with gelatin.
After complete cooling, the molds are placed in the refrigerator. After 2-3 hours, the gelatin will harden, and the dish can be served. Twigs of fresh dill and parsley will help to give a more elegant and festive look to the jelly-filled jelly of Medusa. Features of cooking.
A few tips to help you quickly master the preparation of this simple dish and get a good result from the first try:
1. Boil the chicken over low heat. After boiling, reduce the heat to the minimum possible to maintain the boiling process.
2. The resulting foam must be removed. It will be a little, but, nevertheless, it must be done so as not to spoil the taste of the broth.
3. The recipe indicates the required minimum of spices. Nothing prevents you from adding something of your own to it, for example, bay leaf or celery leaf, coriander seeds. A parsley root will give a beautiful and unusually attractive taste to the broth.
4. The color range of aspic from chicken can be diversified by adding food colors to the finished broth.
5.Do not bring the broth with gelatin to a boil.It will certainly grow cloudy, and the jellyfish jellyfish Medusa will lose its zest.
6. “Medusa” can easily be separated from the pan if the pan is immersed in hot water for a couple of seconds.
7. Do not hesitate to show imagination when serving. For example, you can garnish with a spray of liquid diluted mustard. If you pour a little broth on the bottom of the mold and let it harden, and only then lay out the decorations, you get a beautiful 3D effect. The dish will only benefit from this.
