Baba Easter jelly with chicken and turkey. Jelly in the form - a tasty and decorative idea for the Easter table

We associate Easter with eggs, white sausage, sour soup, mazurkas and sweet yeast cakes. If we have a baby mold, we can make a cake, but this time not sweet. Jelly served in this form can be a tasty and at the same time decorative element of the Easter table.

To prepare the jelly baby, I used a mold with a capacity of about 1 l and several smaller bowls.

INGREDIENTS

DECOCE

• 500 g turkey broth portion - necks, wings, body
• 500 g of chicken thigh fillets
• 2 large carrots
• 1/2 celery, root
• 2 parsley, root
• 3 cloves of garlic
• 1 onion
• 1 le
• 3 bay leaves
• 3 grains of allspice
• 10 peppercorns
• 2 liters of water
• 1 tablespoon of balsamic vinegar
• salt
• pepper
• 50 g of gelatin

DECORATION

• 3 hard-boiled eggs
• 1 bunch of parsley
• 1 can of fine canned peas
• oil to lubricate molds

EXECUTION

1. Meat, peeled vegetables, spices pour cold water, bring to a boil, then reduce the heat and cook for about 2 hours.
2. Season with salt and pepper.
3. Meat and vegetables are washed and cooled.
4. Strain the decoction through a fine sieve, bring to a boil, add gelatine, season with balsamic vinegar.
5. Grease the jelly molds with oil.
6. Peel the meat from the bones, shred it and put it into molds or bowls.
7. Decorate with slices of boiled egg, boiled carrot,  parsley and peas.
8. We put them in layers and remember that what we put on the bottom will be on top when placed on a plate.
9. Gently pour the cooled decoction with gelatin into the molds.
10. Put the whole thing in the fridge to set.
11. Before serving, the mold can be immersed in hot water for 2 seconds to make it easier to remove the jelly onto the plate.

also check

Spring salad - quail eggs marinated in beetroot

Eggs with avocado mousse and peppercorn, or watercress

Herring salad with baked potatoes

Fragrant perilla - salad with perilla, chickpeas, cherry tomatoes and quail eggs

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