Quick Chicken in Aspic

Submitted by Russian_Cuisine on Sun, 05/20/2018 - 17:54.

Ingredients:

21 oz (600 g) chicken tights
1 carrot
½ can green olives
21 fl oz water
3.5 oz (100 g) canned corn
3 bay leaf
½ tsp salt
1/3 oz (10 g) gelatin
1 tbsp mustard

Method:

Wash chicken tights thoroughly, and put into a sauce-pan.

Add a carrot, bay leaves, a salt, and a water, and bring to boil.

Boil for about 1 hour over a low-to-medium heating, under a lid.

Remove a foam, when necessary.

After 1 hour, take the tights out, remove skins and bones, and chop meats thinly.

Take the carrot from the sauce-pan, cut into cubes, and stir with the chopped meat.
Slice olives.
Put the olives, and canned corns evenly In small baking dishes.

Put chicken meat with carrots on top.

Dissolve a gelatin in a almost boiling broth as an instruction requires.

Pour the broth with gelatin into the baking dishes, to cover meat.

Put all leftovers, but the bay leaves, in a wide glass dish, and pour broth with gelatin on top.

Cover dishes with lids (or just with plastic wraps), and place in a refrigerator.

Let to harden.

To serve, place small baking dishes in a hot water for a moment, and turn over a flat dish.

Decorate with a Russian-style mustard, and serve.