Jellied chicken gizzards

0.8k - 360 минут 6 порции

If you're a fan of chicken gizzards, then this option is indispensable filler you like, moreover, it is besides budget. But in this version, and will decorate festive table.

Ingredients for Jellied chicken gizzards

• Chicken stomachs - 500 g
• Onion - 1/2 PCs
• Carrots - 1/2 PCs
• Water - 1000 ml
• Green peas - 4 tbsp
• Corn - 4 tbsp
• Gelatin - 20 g
• Salt - 1/2 tbsp
• Soda - 1 tbsp
• The mixture of peppers - 1 tsp.
• Bay leaf - 2 PCs
• Parsley

Step by step instruction of cooking Jellied chicken gizzards

Шаг 1

Chicken gizzards as needed clean, wash well, fill with soda. Leave for 1 hour. Thanks to the soda, stomach will be soft.

Шаг 2

Rinse the stomachs of soda, fill with water, put salt, mixture of peppers, onions, carrots, Bay leaf, bring to a boil and cook on low heat for about 1 hour. Carrots get 20 minutes, to not overcooked.

Шаг 3

Ready stomachs get, the broth is filtered.

Шаг 4

Give the broth to cool slightly, pour gelatin Cup of broth, leave to swell. Working with gelatin according to the instructions on the package of your gelatin.
Swollen gelatin heated to dissolve, do not boil. Combine with the remaining broth. The total volume of broth, approximately 600 ml.

Шаг 5

Carrots can be cut for decoration on the cubes, circles or do like I do, stars.

Шаг 6

Take a form, which will prepare the aspic. Presentable for filing I got the shape with the ring in the middle. On the bottom put the carrots, top with the parsley leaves and pour some broth with gelatin to make the carrot looked nice from the top. Put on 10 minutes in the refrigerator to harden.

Шаг 7

Stomachs finely cut.

Шаг 8

Take canned corn and green peas, I have products "aquamarine".

Шаг 9

Get the form from the refrigerator, evenly put peas and corn in the form.

Шаг 10

On top put the chopped gizzards and pour the broth with gelatin. Put in the fridge to full hardening (minimum 3 hours).

Шаг 11

For feed I heat the mold is usually a Hairdryer. Jellied easily goes out of shape, overturn it on a dish.
Stored aspic in the cold. Bon appetit!!!