Meats and Sausages
Chicken Meat Jelly
Chicken Meat Jelly
| Meats | Metric | US |
|---|---|---|
| chicken breasts, fully cooked | 1000 g | 2.20 lb. |
Ingredients per 1000g (1 kg) of meat
| gelatin | 0.95 liter | 1 quart |
Instructions
- Make 1 liter/quart gelatin. Add 1 Tbs white vinegar and 1 Tbs white wine.
- Pour a small amount of hot gelatin on the bottom of container, then place it in a refrigerator.
- Once the solution hardens, place a slice of orange, hard boiled egg, carrot, apple or any decoration of your choice on top of solid gelatin.
- More hot gelatin is added again to set the slices of fruit in place and the container is placed in the refrigerator again.
- Once the solution solidifies it is removed from the refrigerator and the whole pieces of cold chicken breast are placed into the container. 6. The container is filled with gelatin and placed in the refrigerator overnight for the jelly to solidify.
- Before serving the container is flipped upside down so that the entire product drops out. It helps to dip the container first for a short while in hot water to melt a tiny amount of gelatin that is attached to the container inside.
