Poultry jelly with vegetables

 

Ingredients:

• 400 g of cooked chicken meat (e.g. from broth),

torn into fibers

• 2 carrots (cooked), cut into slices

• 150 g of green peas (cooked or canned,

drained)

• 700 ml poultry broth

• 20 g of gelatin

• 2 tablespoons of chopped parsley

• salt

• pepper

• Salad leaves to serve

Preparation:

Heat the chicken broth.

Pour gelatin into a bowl, pour a few spoons

cold broth and leave to swell.

Add the swollen gelatin to the warm broth and stir

until complete dissolution.

Season the broth with salt and pepper.

Put slices of carrots, peas and carrots into the molds

parsley.

Add the torn chicken meat and press lightly.

Pour the content of the molds with broth with gelatin.

Put in the refrigerator to the total concentration.

Put the jellies on a plate and serve on the lettuce leaves