2020-08-13 / test@t
Jellied chicken and pasta
Jellied chicken is a dish from the category of cold snacks, which is usually prepared for a festive table. And if you add a fine paste to this aspic, then it will turn out to be completely extraordinary. Guests will love it, do not hesitate.
Ingredients
- 1 kg chicken breast fillet
- 1-2 medium carrots
- 1 medium onion
- half a small celery root
- 150 g pitted olives
- 20-25 g of sheet gelatin
- 100 g fine orzo-type pasta
- leaves of 2-3 sprigs of dill
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
Pour 1.5 liters of cold water over the chicken, add coarsely chopped carrots, onions and celery. Season with salt and pepper. Bring to a boil and cook for 20 minutes, skimming off the foam. Cool in the broth, then strain the broth.
Step 2
Cut carrots from broth and olives into cubes, chicken into small strips.
Step 3
Pour gelatin with cold water for 10 minutes. Cook the pasta according to the instructions on the package. Place on a sieve.
Step 4
Heat a third of the broth, add the gelatin, stir until dissolved, mix with the rest of the broth.
Step 5
Arrange the chicken, carrots, olives and pasta in round bowls. Pour most of the gelatin broth into bowls, 3/4 full of cups. Refrigerate for 30 minutes.
Step 6
Combine the remaining dill stock and pour into cups, filling all the way to the top. Refrigerate until solid. Remove the aspic and place on plates before serving.
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