| Cook Time | 360 minutes |
| Servings |
Ingredients
- 500 gram Chicken stomachs
- 1/2 piece Onion
- 1/2 piece Carrot
- 1000 ml Water
- 4 tablespoons Green peas canned
- 4 tablespoons Corn (canned)
- 20 gram Gelatin
- 1/2 tablespoon Salt
- 1 tablespoon Soda
- 1 teaspoon A mixture of spices
- 2 pieces Bay leaf
- Parsley
Ingredients
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Instructions
- Chicken stomachs, if necessary, clean, wash well, cover with soda. Leave for 1 hour. Thanks to soda, the stomachs will be soft.
- Wash the stomachs of soda, fill with water, put salt, a mixture of peppers, onions, carrots, Bay leaves, bring to a boil and cook over low heat for about 1 hour. Carrots are taken out after 20 minutes, so that it is not overcooked.
- Ready-made stomachs are taken out, the broth is filtered.
- Let the broth cool slightly, fill the gelatin with a glass of broth, and leave to swell. We work with gelatin, according to the instructions on the packaging of your gelatin. Swollen gelatin is heated until dissolved, do not boil. Combine with the remaining broth. The total volume of broth is about 600 ml.
- Carrots can be cut into cubes for decoration, mugs or make, like me, stars.
- Take the form in which you will prepare aspic. For a presentable presentation, I took a form with a ring in the middle. At the bottom, put the carrots, parsley leaves on top and pour a little broth with gelatin, so that in the future the carrots look beautiful on top. Put it in the refrigerator for 10 minutes to freeze.
- Stomachs are thinly cut.
- Take the form out of the refrigerator, evenly put the peas and corn in the form.
- Top with sliced stomachs and pour the broth with gelatin. Put in the refrigerator for complete solidification (at least 3 hours).
- To serve, I usually heat the mold with a hair dryer. Aspic easily comes out of the mold, turn it over on a dish. We store aspic in the cold.
- Bon Appetit!!!
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