Chicken jellied meat in a slow cooker

Step-by-step preparation

Cooking time: 16 hr

1. STEP 1

   

   Let's prepare the chicken carcass first. If you have it in its entirety, you need to gut it, remove the head and cut the carcass into 4 parts, etc. Rinse the meat.

2. STEP 2

   

   Then you need to put pieces of meat, onions (without removing the husks, but rinsing the onion under the tap) and peeled, washed carrots into the multicooker bowl. Pour in water so that it covers the contents. Close the lid and set the multicooker to the “stew” mode (if you don’t have the “jelly” option in the multicooker). Set the timer for 5 hours.

3. STEP 3

   

   After the water boils, you need to regularly remove the foam and after a couple of hours, remove the onions and carrots. And after another 2 hours, add bay leaf and black peppercorns to the multicooker bowl.

4. STEP 4

   

   About 30 minutes before turning off, salt the jellied meat to taste and let it cool. In the meantime, let's chop the garlic. You can put it either in the broth, which has not yet completely cooled, or directly into the bowl into which you will pour the jellied meat.

5. STEP 5

   

   If everything has cooled down more or less, transfer the meat to another bowl.

6. STEP 6

   

   If you did everything correctly, the meat will come off the bone on its own. You need to either disassemble it into fibers or cut it into pieces - to your taste, and then start placing the contents in molds. You can put only meat with garlic, or put carrots and fresh cucumber in the first layer.

7. STEP 7

   

   Then you can lay out a layer of meat, then a thinly sliced ​​cucumber, and then meat again.

8. STEP 8

   

   The next layer is carrot pieces, etc. In a word, as your fantasy tells you.

9. STEP 9

   

   As soon as you fill the mold with meat and other ingredients, fill it all with broth (so that half a centimeter or centimeter does not reach the top) and start decorating, continuing this process after the jellied meat has hardened. Place the forms with jellied meat in the refrigerator or on the window.

Comments on the recipe

777

22.08.2023

4.7

I know a recipe for aspic made from chicken breasts with gelatin and carrots. A very beautiful dish.

naniki

22.08.2023

5

cucumber and tomato in jellied meat, in my opinion, is a big overkill))) in aspic, no matter what... and you put such beauty on the bottom, which means you need to turn the form over for serving so that it can be seen. Well, this is just my opinion, everyone has their own tastes... I would do it the old fashioned way - cooler meat in a frozen broth and with garlic!