Chicken Aspic with Gelatin in a Multicooker

Wash the chicken meat, remove films and excess fat. If the chicken was frozen, it must be taken out of the refrigerator in advance and thawed at room temperature.

Transfer the chicken pieces into the bowl of the slow cooker.

Add washed and peeled carrots and onions in skins for a beautiful golden broth. For aroma, add a few cloves of garlic, bay leaf, and allspice.

Pour the ingredients with three liters of cold purified water.

Close the lid of the multicooker, turn on the "Stewing" mode for 3 hours. When the broth begins to boil, carefully remove the foam with a skimmer. Continue cooking the jellied meat until the program ends.

After the specified time, remove the vegetables from the broth. The boiled carrot can be kept for decorating the aspic; the rest of the vegetables are no longer needed. Carefully take out the pieces of chicken from the broth. Strain the broth through a fine sieve.

Cool the meat to room temperature, separate the fillet from the bones. Shred the chicken fillet into fibers.

We will turn the molds with ready jellied meat upside down, so place boiled carrots and green peas at the bottom.

On top, distribute the boiled chicken meat.

Add salt to taste to the chicken broth.

For aroma, add through a garlic press.

To ensure chicken jelly sets well, add gelatin. If you are using instant gelatin, it may not need to be pre-soaked in cold water.

Constantly stirring, slightly warm the chicken broth so that the gelatin completely dissolves. Do not bring the broth to a boil, otherwise the gelatin will lose its properties. Using a sieve, pour the prepared broth into molds with chicken meat.

Cool the aspic to room temperature, then cover with lids and place in the refrigerator until set.

As a rule, it will be ready in 3-4 hours. Before serving, carefully overturn the jelly molds onto serving plates. Complement the finished dish with horseradish or mustard. Enjoy your meal!