Jelly chicken

Method

1. 01

   Such a dish from ordinary chicken fillet can be served not only on the weekday table. It looks very beautiful in the cut and on the festive table, and on the picnic. Choose the amount and spices at your discretion.

2. 02

   1. Necessary products: chicken fillet, gelatin, salt, garlic and spices.

3. 03

   2. Cut the fillet into pieces 1x1 cm in size.

4. 04

   3. Add the spices, salt, greens and garlic.

5. 05

   4. Add the dry gelatin and mix well.

6. 06

   5. Put the mince in a baking bag, tightly tamp, giving the shape of a sausage.

7. 07

   6. Tie the bag tightly and wrap around the mince.

8. 08

   7. Place in a baking mold, on a bowl or even better in a rectangular shape for a cupcake. Bake in the oven at 160 degrees, 30-35 minutes. The package will inflate, the juice with gelatin will bubble, so you need to carefully monitor. After about 15-20 minutes of baking, I made a small hole in the bag and flip the sausage several times to let out steam and air. The meat juice should remain in the package as much as possible.

9. 09

   8. The finished sausage cool at room temperature, and then place in the refrigerator for 5-6 hours until the final solidification of the jelly.

10. 10

    9. Cut the slices and serve to the table!