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
- 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.
- 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.
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