Jellied Meat With Agar-agar - A Step By Step Recipe With A Photo

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Jellied Meat With Agar-agar - A Step By Step Recipe With A Photo
Jellied Meat With Agar-agar - A Step By Step Recipe With A Photo

Video: Jellied Meat With Agar-agar - A Step By Step Recipe With A Photo

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Cooking description:

Since time immemorial, jellied meat has been cooked exclusively from beef or pork. The French introduced variety and began to cook it with the addition of poultry, game, vegetables and eggs. To make the broth solidify, those parts of the carcass that contain collagen protein were added to it: tendons, bones, cartilage. Such jellied meat is cooked for a very long time. Therefore, in our time, culinary specialists prefer to use gelatin or agar-agar to stabilize light broths. Today we will prepare jellied meat with agar-agar and learn how to dilute it in broth.

Appointment: For lunch / For dinner / For a festive table

Main Ingredient: Poultry / Chicken / Agar Agar

Dish: Snacks / Aspic

Ingredients:

  • Chicken legs - 1 Kilogram
  • Water - 1.5 Liters
  • Onion - 1 Piece
  • Carrots - 1 Piece
  • Bay leaf - 1 piece
  • Garlic - 5 Cloves
  • Salt - To taste
  • Ground black pepper - To taste
  • Agar-agar - 12 Grams

Servings: 8-10

How to cook "Jellied meat with agar-agar"

Jellied meat with agar-agar - photo step 1
Jellied meat with agar-agar - photo step 1

Prepare the ingredients for making jellied meat on agar.

Jellied meat with agar-agar - photo step 2
Jellied meat with agar-agar - photo step 2

Wash the chicken and place in a saucepan.

Jellied meat with agar-agar - photo step 3
Jellied meat with agar-agar - photo step 3

Fill with water and place on the stove.

Jellied meat with agar-agar - photo step 4
Jellied meat with agar-agar - photo step 4

Bring the chicken water to a boil, remove the foam. Add peeled onions and carrots. Set the fire to low. The chicken should literally languish so that the broth is completely transparent.

Jellied meat with agar-agar - photo step 5
Jellied meat with agar-agar - photo step 5

Simmer the chicken for 1.5 hours. Add the bay leaf 10-15 minutes before the end of cooking. Season with salt and pepper to taste.

Jellied meat with agar-agar - photo step 6
Jellied meat with agar-agar - photo step 6

Remove the boiled chicken from the pan. Remove the skin and bones.

Jellied meat with agar-agar - photo step 7
Jellied meat with agar-agar - photo step 7

Strain the broth. 500 ml. broth put 5-7 grams of agar-agar. Pour a glass of warm broth into a separate bowl and add agar-agar to it. Stir and let it brew for 10-15 minutes. Then pour the jelly into the strained broth. Bring it to a boil, stirring constantly, to completely dissolve the agar agar.

Jellied meat with agar-agar - photo step 8
Jellied meat with agar-agar - photo step 8

Chop the chicken and arrange on plates. Add chopped garlic.

Jellied meat with agar-agar - photo step 9
Jellied meat with agar-agar - photo step 9

Cover with agar broth. Send in the cold until completely solidified.

Jellied meat with agar-agar - photo step 10
Jellied meat with agar-agar - photo step 10

Aspic with agar-agar is ready. Serve with mustard, horseradish, ketchup.

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