Table of contents:
- Ingredients for Garlic Arrow Chicken Jellied Chicken
- Method for preparing chicken jellied meat with garlic arrows
Video: Chicken Jelly With Garlic Arrows. Step-by-step Recipe With Photo
In early summer, garlic planted last fall throws out long green arrows. These arrows need to be removed in order to direct nutrients to the formation of the crop. Chives with arrowheads removed grow 15% more. In order not to damage the plant, the green shoot must be cut at a height of 10-15 centimeters, since when you pull out the arrow, you severely damage the root system, and the plant can get sick.
Do not rush to throw away the garlic arrows, because this is a very tasty and aromatic addition to meat dishes. You can only cook young shoots, as soon as they have grown in length by 20-30 centimeters and flowers have not yet blossomed on them, but only small buds have appeared. Adult shoots with full blooming flowers are inedible because they become dry and wiry.
In hot summer, cook jellied meat with a free aromatic addition from your garden. Chicken fillet, frozen rich broth and tender garlic arrows are very good, in my opinion, combined in this jellied meat. The dish is prepared very quickly, it can be stored in the refrigerator for several days.
- Cooking time: 3 hours
- Servings: 4
Ingredients for Garlic Arrow Chicken Jellied Chicken
- 350 g chicken breast;
- 2 tablespoons of gelatin;
- 10 arrows of garlic;
- 1 tablespoon dill greens;
- 2 chicken eggs;
- a pinch of ground black pepper.
Method for preparing chicken jellied meat with garlic arrows
Fill one small chicken breast with a liter of cold water, add chives, parsley and any spices that you like. Salt and cook over low heat for about 45 minutes.
If you cook the chicken over high heat, the broth will become cloudy, and the jellied meat will not look very appetizing. Separate the chicken meat from the skin and bones, divide into medium-sized pieces.
Filter the resulting broth through a fine sieve, and when it cools down to about 80 degrees Celsius, dissolve two tablespoons of edible gelatin in the broth. Only first you need to pour about half a glass of broth in order to cook garlic arrows in it.
At the arrows, cut off the flower heads, and cut the stems into bars 1.5-2 centimeters long. Blanch them in a little chicken stock for about 3 minutes. The arrows should be soft, but not lose their bright green color. Just finely chop the dill for the jellied meat.
Put chicken meat in a deep iron bowl, add blanched garlic arrows and dill greens to it. Then pour the broth in which the gelatin is dissolved. The broth with gelatin must be filtered again through a sieve so that undissolved pieces of gelatin do not appear in the jelly.
Mix the contents of the bowl and carefully place the chicken eggs cut into four pieces on top. Sprinkle everything with a pinch of ground black pepper.
We put a bowl of broth in the refrigerator for 2 hours, during which time the jellied meat will completely freeze. Then put the metal bowl in hot water for 1 minute, shake gently and turn over onto a plate. Season the finished jellied meat with horseradish or mustard and decorate with herbs.