Aspic jelly chicken

Preparation time: 1 hour

Cooking time: 1 hour

Free: 12 hours

Procedure

In a large saucepan prepare the basic broth to cook the chicken with the ingredients listed.

When bubbles throw chicken, already washed and cleaned, and let it cook for 1 hour.

During this time you begin to peel and cut the carrots.

Once the chicken is cooked remove the pot from heat and let cool.

Strain the cooking chicken broth and let Cook for 10-15 minutes carrots cut.

Drain with a slotted spoon and put in the same liquid egg whites whipped with chopped coriander leaves.

Stir until the egg white coagulates impurities by collecting all of the broth.

Filter again with a thick-meshed strainer, while in a saucepan in cold water soak the gelatin sheets.

Then, let them dissolve in the hot broth.

Wash the lemon peel, cut into thin sticks and let Blanch in hot water for 2 minutes.

Squeeze the lemon and add his juice into boiling broth.

Remove the chicken skin and cut the flesh into thin sticks.

Pour into a form from a timbale of gelatin, and put a little al fresco.

Then distribute the lemon peel cooked and sliced, coriander leaves and carrots, cooked and cut into rings.

Continue to pay yet another try to make gelatin harden in a cool place and then finish off with the chicken into pieces and the remaining gelatin.

Put the filled shape to cool until the next day.

Put the Jelly Donut before serving the dish.