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Print Recipe
Cold Chicken Terrine with Tomatoes, Asparagus and Basil Recipe
Cold terrine jelly with chicken fillet and fresh vegetables. Can be used as a cold snack, as an alternative to "aspic", only more useful and" lightweight " option.
Cook Time 50 minutes
Servings
Ingredients
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Basic products.
    Basic products.
  2. Cut into pieces, fried chicken with chopped onion and garlic.
    Cut into pieces, fried chicken with chopped onion and garlic.
  3. Add wine, spices and stew under a closed lid on low heat for about an hour, salt, pepper, remove from heat.
    Add wine, spices and stew under a closed lid on low heat for about an hour, salt, pepper, remove from heat.
  4. Gelatin is soaked in cold water; boil the asparagus;
    Gelatin is soaked in cold water;
boil the asparagus;
  5. Tomatoes for a few minutes, drop it into boiling water and remove the skins; chop the tomatoes and Basil.
    Tomatoes for a few minutes, drop it into boiling water and remove the skins;
chop the tomatoes and Basil.
  6. Chicken meat is separated from the bones, mix with tomatoes and herbs and spread on a dish with high bumpers; on top lay the asparagus (whole) in length;
    Chicken meat is separated from the bones, mix with tomatoes and herbs and spread on a dish with high bumpers;
on top lay the asparagus (whole) in length;
  7. Mix the gelatin well, until completely dissolved, with hot broth, in which the chicken was stewed, and pour the chicken fillet with vegetables.
    Mix the gelatin well, until completely dissolved, with hot broth, in which the chicken was stewed, and pour the chicken fillet with vegetables.
  8. The terrine set in the refrigerator overnight until fully cured.
    The terrine set in the refrigerator overnight until fully cured.
  9. Serve with mustard. Bon appetit!
    Serve with mustard. Bon appetit!

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