Chicken in aspic with vegetables, eggs and fresh herbs
- 2 carrots
- 1 onion
- 500gm chicken fillet
- 1500 ml water
- 2 bay leaves
- 5-6 black peppercorns
- 30 gm gelatin powder
- 3 eggs
- salt to taste
- 6 tablespoons canned corn
- 6 tablespoons green peas
- Parsley, as desired
Peel, rinse and chop the carrots and onions into large pieces.
Put the chicken strips in a saucepan.
Cover with 1.3 liters of water.
Add vegetables, bay leaves and peppercorns.
Bring everything to a boil.
Remove the foam with a slotted spoon or a soup ladle so the liquid does not turn cloudy later.
Let everything simmer over low heat for 30-40 minutes.
The broth is salted just before the end of the cooking time.
Remove the meat and vegetables from the pot.
Strain the broth.
Cut the chicken into small pieces and cut the carrots into slices.
Soak 30 g of gelatin in a glass of water.
Let it soak for 20-30 minutes.
Heat gelatin in a small saucepan and dissolve completely.
Then stir in the broth.
Season the broth with salt and pepper.
Boil the eggs well for 10 minutes.
Rinse with cold water and leave to cool completely.
Peel the eggs and cut them lengthwise.
Peas and corn from d roses removed.
Drain well and put in bowls.
Line 6 mini pots with film coating.
Lay 2 halved eggs, set aside and 1 tablespoon of corn on each base.
Cover with cooled broth.
Place the bowls in the freezer for 10-15 minutes to cool.
Distribute the minced meat evenly in the bowls.
Put a layer of carrots and 1 tablespoon of peas in each bowl and pour in the rest of the broth.
Place the bowls in the refrigerator for 3-4 hours until completely set.
Before serving, turn the bowls upside down on flat plates.
Remove the foil.
Garnish with chopped parsley and serve to celebrate.