Chicken fillet - 11 cooking recipes

The savvy and talent of the observant French chef gave the world a cold dish of amazing taste and luxurious design. Chicken fillet, performed in a variety of culinary variations, is an exquisite decoration of any festive feast.

Classic jellied chicken with gelatin

Ingredients:

• poultry carcass - 1 kg;
• onion head;
• leaves of laurel, peppercorns (up to 10 pcs.);
• quality gelatin - 40 g;
• salt (to taste), parsley.

Cooking:

1. My chicken, extract the insides, cut off the "wen" on the tail. We divide the carcass into 4 parts, place them in an enameled pan, fill it with bottled water, which completely covers the product.
2. Add the peeled onion, carrots to the container, turn on a strong fire. After the boiling begins, reduce the heating temperature to a minimum, cook the aspic from chicken until the poultry is fully cooked. In the process of cooking, remove the foam and excess fat.
3. 10 minutes before the end of cooking, spread peppercorns, salt, laurel leaves in a broth. We take the boiled pieces of poultry, separate the meat from the bones, chop finely, put into deep plates or a form. We decorate the dish with carrot rings, parsley sprigs.
4. How to use gelatin? A thin plate (2.5 g) is placed in 100 ml of filtered water. Thickener, produced in the form of powder, fill with water (1: 4), stir, leave for 40 minutes. for swelling. We carefully study the manufacturer's instructions.
5. We filter the broth, constantly mixing, enter the gelatin increased in volume. We heat the composition, but do not boil! After 2 minutesfill the dish with jelly mass.

We send the cooled jellied to the refrigerator. Serve with garlic-sour cream sauce, horseradish or mustard.

Chicken jellied in a slow cooker

Ingredients:

• carrot and bulb;
• domestic chicken - from 2 kg;
• gelatin - 40 g;
• garlic (3 cloves), peppercorns (up to 10 pcs.), salt, laurel leaves.

Cooking:

1. Remove the skin from the carcass, cut it in the usual manner. We place the bird in the bowl of the home unit, pour bottled water (the maximum possible amount). We turn on the multicooker on the "Extinguishing" mode, set the time to 4 hours.
2. In 20 minutes before cooking, add root vegetables, laurel leaves, salt and pepper.
3. We take the bird out of the container, disassemble the meat, put it in the forms together with chopped garlic and diced carrots. We filter the broth, add the prepared gelatin, fill the products with a thick composition. We send the prepared food to the refrigerator.

We cover the forms with the hardened mass with lids, the plates with the film. The tastes and aromas of food must be preserved!

Chicken jellied in a bottle

Ingredients:

• boiled eggs - 2 pcs.;
• pickled green peas - 100 g;
• poultry - up to 1.7 kg;
• onion and carrots;
• gelatin - 30 g;
• walnut kernels;
• laurel leaf, greens, peppercorns, salt.

Cooking:

1. Cooked chicken or its parts (fillet, drumsticks, wings, throat), boil until tender along with root crops and peas of pepper. At the end of the process, add a leaf of laurel and salt.
2. We divide the meat separated from the stones into pieces, mix with cubes of carrots, chopped nuts, chopped herbs. The strained broth is combined with the prepared gelatin.
3. We cut the necks off from clean bottles, spread the meat and vegetables, pour in the jelly solution. Turn containers several times, distributing the broth between the products, send the blanks to the refrigerator.

When the mass hardens, carefully cut the bottle, remove the formed roll, place on a beautiful dish, decorate with greens.

Tasty fillet of chicken

Ingredients:

• onion and carrot;
• gelatin - 30 g;
• chicken fillet - 800 g;
• hard boiled eggs - 3 pcs.;
• can of green peas;
• salt, pepper, laurel leaf.

Cooking:

1. We spread the bird fillet in a pot with bottled water. We place peeled vegetables, spices and spices, boil the products until cooked. Do not forget to remove the foam, at the end of the process, salt and pepper the broth.
2. We remove the meat from the pan, finely chop the product.
3. We filter the broth, combine with the prepared gelatin, following the already known rules.
4. We spread in a bowl with a corrugated bottom part of the diced eggs, half the meat composition, green peas, and round boiled carrots. Add a new layer of chicken mass, the remaining pieces of eggs, chopped greens.
5. Pour the broth very carefully, trying not to ruin the order of the placed products. We set the dish in the cold.

We cover the form with flat dishes, turn over, leaving the fillet of chicken fillet on a beautiful plate. I can’t even believe that we created such a great dish!

How to cook aspic from cold cuts

Ingredients:

• carbonate, chicken meat, boiled sausage - 150 g each;
• pepper fruits of different colors - 3 pcs.;
• olives (seedless) - 50 g;
• carrot;
• salt, coriander seeds;
• gelatin - 30 g.

Cooking:

1. Boil the chicken fillet for 20 minutes along with the peeled root crop. Salt and pepper the broth, remove the rising foam. We take the meat out of the pan, for a second we dip it in purified ice water.
2. The cooled breast is divided into medium-sized cubes. We cut sausage, carrots and carbonade in the same form. Peeled peppers shred smaller, then scald with boiling water.
3. We mix all the ingredients, add the crushed coriander seeds, halves of olives, spices and spices. We send the products for an hour to the refrigerator, then lay them out in small curly shapes.
4. The strained broth is combined with the prepared gelatin composition, pour containers with cold meats, again placed in the cold.

How to extract dishes from dishes? For a second we lower the form in boiling water, turn it over and easily, without damaging the integrity of the dish, “shake” it on a plate. That’s the whole secret!

Dietary Chicken Jellied

Ingredients:

• boiled quail eggs - from 10 pcs .;
• chicken fillet - 500 g;
• carrot;
• gelatin - 40 g;
• fruits of sweet peppers of different colors - 2 pcs.;
• salt, seasonings and spices.

Cooking:

1. Boil chicken fillet and carrot broth. Add salt, spices and seasonings.
2. Cut the cooled meat into cubes. We divide the root crop into circles, which can be beautifully decorated in the form of daisies. We combine the components of dietary aspic, add the halves of quail eggs, peeled and shelled, topped with cubes of pepper.
3. We lay out the products in transparent bowls. From gelatin and hot broth we prepare a jelly composition, fill in the filled forms.

Preparations need only be a few hours in the cold, so that a very useful and unusually beautiful dish appears on the festive table.

Agar in chicken aspic

Brown and red algae from the Black Sea work wonders! Based on them, agar-agar - an animal product of plant origin - allows you to get healthy, tender and flavorful aspic from chicken.

Ingredients:

• onion and carrots;
• chicken - 1.5 kg;
• agar-agar - 40 g per 2 liters of water;
• cloves of garlic - 2 pcs.;
• salt, bay leaf, pepper.

Cooking:

1. Cut the carcass into pieces, place in a pan with filtered water, heat to a boil. We pour out the first liquid, place the washed pieces of the bird in a clean dish, fill the container with purified water. Dip the peeled vegetables in the broth along with a laurel leaf, the desired amount of salt and allspice, continue cooking.
2. After the start of the boil, reduce the intensity of the fire to a minimum, cook the aspic from chicken for 40 minutes.
3. We remove the bird from the broth, separate the meat from the bones, chop into small cubes. In the same form we cut carrots.
4. Place in strained broth 1 tbsp. l agar-agar, thoroughly mix the composition with a whisk, boil for no more than 2 minutes until a homogeneous consistency of the mass is obtained.
5. Put a layer of meat in the form, place the carrot cubes and chopped garlic on top. Gently pour the broth, while maintaining the "design" of the laid out products. We leave the cooled dish in the refrigerator.

The gelling "power" of agar-agar is many times greater than the capabilities of gelatin. Within three hours, the chicken aspic will completely harden and thicken.

Cooking without adding gelatin

Ingredients:

• "Rustic" rooster;
• onion and carrot;
• chives (3 pcs.), salt, pepper, a leaf of laurel.

Cooking:

1. To get jellied meat without adding gelatin, you need to buy an "old" home cock, who was lucky to "live" to 4 or more years. A store bird will not work!
2. My, clean, gutted carcass in the usual manner, put in a pan with 3 liters of bottled water (cold!). This time we do not pour out the first liquid, since we need to get the most rich broth.
3. After the boil begins, add peeled onions, salt, carrots, pepper and a bay leaf. We remove the gray foam, set the heating temperature to a minimum value. Be sure to comply with this requirement to get a clear broth. The cooking process takes at least 6 hours!
4. We take the bird out of the pan, separate the meat from the bones, chop into pieces of the desired size.
5. We spread the chicken composition in the prepared dishes, combine with chopped garlic and chopped carrots, pour the filtered broth.

The cooled filler from the rooster is sent to the refrigerator for final solidification. Serve the dish with mustard, horseradish or your favorite spicy sauce.

Chicken fillet with sour cream

Ingredients:

• onion, celery root, carrot;
• half sweet pepper;
• chicken fillet - 300 g;
• cherry tomatoes - 100 g;
• fresh sour cream - 200 g;
• gelatin - 20 g;
• salt, spices.

Cooking:

1. Boil the chicken on a liter of bottled water, adding carrots, onions, salt and spices. Cut the finished meat into small pieces.
2. Mix gelatin with cold purified water, leave for 40 minutes. for swelling. We filter the broth, cool a little, dissolve half the amount of gelatin in a warm liquid. The rest of the granules are combined with sour cream, warmed to room temperature.
3. We collect aspic from chicken. We put the halves of the cherry on the bottom of the form, then place the poultry meat, slices of chopped pepper and celery. Fill the broth with gelatin, filling half the capacity. We send the dish to the refrigerator.
4. After 2 hours we get the food, spread the sour cream, return the dish to the cold.

After 3 hours, the chicken aspic with sour cream will finally harden, will acquire an unusually pleasant taste and original appearance.

Serving with mayonnaise for a festive table

Ingredients:

• chicken legs - 4 pcs.;
• gelatin - 30 g;
• fresh mayonnaise - 150 g;
• we use carrots, onions, salt, pepper and herbs to taste.

Cooking:

1. Remove the skin from the meat, put the legs in filtered water, boil for 1.5 hours. We spread root vegetables, salt, spices and spices into the broth, continue cooking for another hour.
2. We remove the chicken parts, separate the meat, cut it into slices, and carrots - into thin circles or decorate with delicate daisies.
3. As in the previous recipe, combine half the amount of gelatin with warm strained broth, the other part with mayonnaise.
4. Form layers of jellied dishes in containers. We spread the products in the same sequence as they did in the process of preparing aspic with sour cream, replacing it with white sauce, and cherry with carrot slices.

Chicken Saltison at home

This tasty and healthy dish will be the best alternative to the most delicious sausage, because such a product is prepared with our own hands from natural and high-quality products.

Ingredients:

• domestic chicken - up to 1.5 kg;
• cloves of garlic - 3 pcs.;
• we select spices, salt, herbs and spices according to our preferences;
• gelatin - 30 g.

Cooking:

1. We remove the carcass from the skin, separate the fillets from the bones, cut the meat into pieces up to 1.5 cm. Add salt, spices, spices, including Provence herbs. We spread dry gelatin granules in the aromatic composition, mix the mass thoroughly.
2. Cooked chicken meat is placed in the culinary sleeve. We form the product in the form of a sausage loaf, wrap it in another layer of cellophane, tie it with twine, carefully fixing the edges.
3. We dip the products into the pot with bottled water, salt the liquid, boil the workpiece for up to one and a half hours.

Ready satilson, cooled to room temperature, sent to the refrigerator. In the morning we cut the meat into slices and enjoy the wonderful taste of a hearty, appetizing and aromatic appetizer.

Horseradish sauce for aspic chicken

Ingredients:

• regular sugar - 5 g;
• horseradish roots - 200 g;
• cloves of garlic - 4 pcs.;
• lemon juice (½ tbsp.) and tomatoes (20 ml);
• boiled bottled water - 100 ml;
• a pinch of salt.

Cooking:

1. Horseradish roots are well cleaned, finely rubbed or broken with a blender. Put the odorous mass in a jar, add chopped garlic. The amount of salt and sugar is adjustable according to your wishes.
2. Fill the vegetable composition with chilled boiled water, attach the juice of tomatoes (for beauty) and lemon, mix the components, tightly close the container and insist for up to 4 days. The horseradish sauce was vigorous and aromatic.

Jellied chicken is incredibly popular and in demand not only among adult fans of cold dishes, but also among kids. It’s worth a little imagination how simple products turn into a real work of culinary art!