2020-08-13 / test@t

Jellied chicken legs in a slow cooker

Chicken aspic cooked in a slow cooker will be an excellent cold snack for a festive table.

Ingredients

chicken leg 4 pcs.
gelatin 20 g
onion 1 pc.
garlic cloves 4 pcs.
bay leaf 2 pcs.
black peppercorns 7 pcs.
carrots 1 pc.
salt to taste
greens to taste
allspice peas 4 pcs.

STEP-BY-STEP COOKING RECIPE

Step 1

Chicken legs, soak for at least a couple of hours in cold water. Rinse under running water. Fold into a bowl of multivacs. Add peeled onions and carrots. Bay leaf and peppercorns.

Step 2

Top up with water up to the maximum mark. Add salt.

Step 3

Switch on the Multipovar program for 15 minutes, bring to a boil, removing the foam. If your multicooker does not have such a program, choose the program with the highest temperature regime (Frying, Baking, Steam cooking, etc.)

Step 4

Then switch on the Quenching program, time 3 h. 30 min. Half an hour before the end of the program, add gelatin, I use instant gelatin that does not require soaking. At the end of the program, turn off the multicooker.

Step 5

Take out the legs, let them cool. Strain the broth. Separate the chicken meat from the bones, chop. Cut the garlic and dill into bowls or plates, add slices of boiled carrots.

Step 6