Chicken jelly

Name: Chicken jelly
Ingredients: 2 whole chicken thighs; 1 packet of powdered gelatin; 2 teaspoons of garlic powder; salt; pepper; seasoning; 100 ml of water for the gelatin; water for boiling the thighs.

Appetizers - Chicken jelly by Roxana M. - Recipia

When I want to prepare a chicken jelly with few ingredients, I use whole thighs, the broth in which they boiled, and a little gelatin to ensure the dish sets well. The meat is boiled until it easily comes off the bone, then shredded and combined with the seasoned broth. After a few hours in the fridge, the jelly can be served cold. Quick Info Total time: not specified exactly; includes boiling, cooling the meat, preparing the gelatin, and setting time in the fridge Preparation time: about 8-10 minutes for hydrating the gelatin, plus the time needed to separate the meat from the bone and assemble Cooking time: until the meat easily comes off the bone Servings: not specified in the original recipe; depends on the amount of broth used and how the jelly is portioned Difficulty: easy Recipe type: chicken jelly, served cold Ingredients 2 whole chicken thighs 1 packet of powdered gelatin 2 teaspoons of garlic powder Salt, to taste Pepper, to taste Vegeta, to taste 100 ml of water for gelatin Water, enough to cover the thighs while boiling Preparation method 1. Rinse the chicken thighs and place them in a pot. Pour enough water to completely cover them. There is no need to measure the water; the important thing is that the thighs are covered during boiling. 2. Put the pot on the heat and let the thighs cook until the meat easily comes off the bone. This is the main sign that they are cooked enough for jelly. The time may vary depending on the thighs and the amount of water used, so checking the meat is more useful than adhering to a fixed number of minutes. 3. When the thighs are cooked, remove them from the pot and let them cool enough to handle. Keep the water in which they boiled, as this will be used later as a base for the jelly. 4. Remove the meat from the bones and tear it into small pieces. There is no need to chop it very finely. Small pieces distribute more easily in the dish and serve better after the jelly has set. 5. In the broth in which the thighs boiled, add the garlic powder, Vegeta, salt, and pepper. Season to taste and mix well. The exact amount of broth used over the meat is not mentioned in the recipe, so it can be poured gradually, enough to cover the meat in the chosen dish. 6. Place the gelatin in a small bowl and mix it with the 100 ml of water. Let it sit for about 8-10 minutes. During this time, the gelatin hydrates and prepares for heating. 7. After hydrating, place the gelatin mixture over low heat. Let it sit for about 5 minutes, then remove it from the heat. It is not advisable to skip the step of heating over low heat, as this is part of the original preparation method. 8. Pour the heated gelatin over the shredded meat mixed with the seasoned broth. Mix enough for the gelatin to distribute throughout the composition. 9. Place the dish in the fridge and let it sit until the jelly has set. The recipe does not specify an exact number of hours, so check the texture before serving. The jelly should be firm, not liquid. Why I make this recipe often It is a simple recipe with few ingredients and no complicated steps. The thighs are boiled, the meat comes off the bone, and the broth is used to bind the composition. The gelatin helps the jelly to set, so the result does not depend only on how concentrated the broth is. Another advantage is that the dish is made in advance and kept in the fridge until serving. This is useful when you want to have the food prepared ahead of time, without needing to heat it at the moment of serving. Tips Boil the thighs until the meat easily comes off the bone. If it is still hard to remove, it needs more time. Keep the water in which the thighs boiled. This is the liquid base of the jelly and takes on the flavor of the meat. Let the meat cool before separating it from the bones. It is easier to work with and there is no risk of burning yourself. Hydrate the gelatin in the 100 ml of water before heating it. Follow the 8-10 minutes mentioned in the recipe. Heat the gelatin over low heat for about 5 minutes, then pour it over the meat. Before placing the dish in the fridge, mix well so that the gelatin reaches throughout the composition. Do not place the jelly in the fridge before all the ingredients are mixed. Once cooled, the composition will set, and mixing will not be as easy. Substitutions The original recipe does not indicate substitutions for chicken thighs, gelatin, or spices. To maintain the described flavor and texture, use the same ingredients. Salt, pepper, and Vegeta are added to taste. These do not have fixed quantities in the recipe, as their intensity depends on the amount of broth obtained during boiling. Variations No variations are mentioned in the basic recipe. You can keep the same method and ingredients, adjusting only the amount of salt, pepper, Vegeta, or garlic powder according to taste. If you choose to modify the quantities of the ingredients, the proportion between meat, broth, and gelatin must be maintained for the jelly to set. The recipe does not specify the exact amount of liquid poured over the meat, so this should be added gradually. Serving ideas The chicken jelly is served cold, after it has set in the fridge. It can be portioned directly from the dish or placed in smaller containers before cooling. For simple serving, it is enough to take it out of the fridge and portion it. The recipe does not include sides or sauces, so these are not necessary for the basic dish. Frequently asked questions How long should the chicken thighs be boiled? The recipe does not provide an exact time. The thighs should be boiled until the meat easily comes off the bone. This is the criterion used to check if they are done. How much broth should be poured over the meat? The exact amount is not specified. The broth in which the thighs boiled, seasoned with garlic, Vegeta, salt, and pepper is used. Pour enough to moisten and cover the meat in the dish, without diluting it unnecessarily. Is the gelatin added directly to the broth? No. In this recipe, the gelatin is first mixed with 100 ml of water and left for 8-10 minutes. Then it is heated over low heat for about 5 minutes and poured over the meat and seasoned broth. How long should the jelly stay in the fridge? The source does not specify a fixed time. The jelly should be kept in the fridge until the composition has set. The duration may depend on the amount of liquid and the dish used. Can the jelly be reheated? The jelly is served cold and is not intended for reheating. If heated, the gelatin may melt, and the dish will lose its set texture. Nutritional values The values are approximate, as the recipe does not specify the weight of the thighs, the final amount of broth, whether the skin is kept, and the number of servings. As a guideline, for 100 g of chicken jelly, the values may be around: Calories: approximately 150-220 kcal Protein: approximately 18-25 g Fat: approximately 5-12 g Carbohydrates: approximately 0-2 g The largest difference occurs depending on how much skin and fat remain in the dish and how much gelatin is in the packet. Garlic powder, salt, pepper, and Vegeta contribute very little to the caloric intake but influence the taste and sodium content. Storage and reheating Keep the jelly in the fridge, in the dish in which it set or in a covered container. The recipe does not specify an exact number of days for storage, so it is safer to consume it while it is fresh and has been kept consistently cold. The jelly is not reheated. It is taken out of the fridge and served cold, after it has set. If heated, the gelatin may liquefy, and the dish will no longer have the desired consistency.

Chicken jelly

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