Jellied chicken breasts (fillets) in oursson pressure cooker

[EXTINGUISH mode, level 3, time 40 minutes]

Jellied chicken breasts (fillets) in oursson pressure cooker

Category: Cold meals and snacks

Kitchen: Russian

Ingredients
Chicken breast fillet	2 pcs. large
Chicken thighs (without drumstick)	4 things.
Dried vegetable mix	pinch
The water is clean (cold)	500 ml
Gelatin	1 bag of 500 ml. broth
Salt	taste
For taste and decoration:
Kumquats are sweet	taste
Fresh cranberries	taste
Fresh parsley	taste

Cooking method

• Place chicken breasts and chicken thighs in a pressure cooker pan, add salt, a mixture of dried vegetables, water, close the lid.
• Expose EXTINGUISH mode, level 3, time 40 minutest and bring to readiness.
• Leave the meat to cool in a saucepan in the broth to make the meat juicy.
• Take out the chicken breast fillets, dry them with a towel from the liquid and fat from the broth cooking.
• Cut the breasts with a sharp knife, about 0.5 cm each and arrange them neatly in a tray, dish.
• Decorate the breasts with thinly sliced ​​kumquats (remove the pulp), scatter some fresh cranberries (lingonberries), garnish with fresh parsley.
• Now I'm making a jelly fill.
• The jelly after boiling the breasts turned out, but not so strong to keep good shape.
• I got almost 500 ml of liquid, broth. She removed all the fat from the broth in plates, which froze in the refrigerator overnight, and filtered it through a sieve, from spices, and so that it became transparent for the aspic.
• Then she slightly warmed up the strained broth. I took 150 ml from the broth. and dissolved 1 pack of gelatin in it, mixed it, left to dissolve for 2-3 minutes.
• Then she poured another 350 ml into the ladle. broth, added 150 ml. broth with gelatin, mixed, and heated over the fire until hot, but do not boil! Strain the finished jelly broth again through a sieve.
• With this broth, she carefully poured the breasts in the form almost to the top and allowed the jelly to solidify almost completely, let the jelly grab. Now you can even out the jelly, add a little more to the shape. Allow the jelly to completely harden, this will take about 2-3 hours.
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• The jelly froze well in the refrigerator overnight, took on a beautiful and dense shape, but inside it remained soft and tender
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• The jelly was cooked in a transparent chicken broth, but the color turns out to be yellowish. But, on the other hand, a natural broth, and so it will be tastier, since the chicken breast itself is bland to taste.

Note

Unexpectedly delicious! Very gentle, not greasy! And the taste of kumquats and cranberries came in handy!
I can't cook a lot of jellied meat, we won't eat it completely, but for a couple of fillets - it worked just right, just 4-6 small portions.
Such a small amount of jellied chicken will be just right for the New Year's table, the meat is tender, not fatty, a snack - just right! And time is not enough!
Cook with pleasure and bon appetit!

Mmmmmm, how delicious! Class!

[Ira]

Ira, Thank you! I also really liked

[Admin]

Adminhow beautifully served! And what is delicious is without a doubt. And dietary, which is very important now. Thank you for making me happy. Highest ball! 6.0.

Oh, what a beauty! Thanks for the great idea!

Beauty ... And definitely delicious. Tatyana, why were chicken thighs cooked in a saucepan ?, for broth and broth? Very nice presentation, and jellied what you need. The breast should be juicy and firm enough to maintain its shape when sliced. Tatyana - You are just super, and the Oursson pressure cooker - well, just wah!

[Creamy, Tatiana, Natalia, girls]

Creamy, Tatiana, Natalia, girls - thank you, it's nice to hear kind words from you!

Natasha, the thighs were cooked for the broth, broth, taste, and most importantly for the jelly. It turned out good when solidified, but they still will not keep the shape, especially on the table, in the warmth - which is why I added gelatin.

If the breast is cooled in the broth until it is cold (kept in the refrigerator overnight, cooked overnight), the breast will be juicy on the inside, but dense on the outside, keep its shape well and cut it easily with a thin and sharp knife, into thin pieces. And then the breast was in the broth, when I kept it in the jelly, it was soaked in the jelly, it became very soft and juicy!

Bon appetit, everyone!

The breast should be juicy and firm enough to maintain its shape when sliced. Tatiana - You are just super, and the Oursson pressure cooker - well, just wah!

These are not teachings of a clever man, but complete confidence that in your performance this is how it is Tatyana, thank you.

[Good - a little bit!]

I’m sitting in front of the monitor and wondering if it’s not harmful to often look at such diverse, beautiful, often pretentious, but always potentially delicious recipes?
Either you salivate, or you get jealous (for the good), or the joy of meeting the beautiful and talented will begin to dull.
In short, girls, do not frequent !!!
Good - a little bit!

So, food and food prepared and placed on the table should be "fancy"!
Thus, first of all, forcing the visual reflectors to work, food is always initially perceived visually!
And if it is beautiful, colorful, good smell, then there is a desire to taste it!

This is exactly what a person who sits at the table for a meal needs.

My opinion

Wonderful recipe, thanks. The fast will end just like this and I will cook it, I like that the recipe is designed for a small portion and is easy to prepare.

[Galin]

Galin, aspic turns out worthy, cook for health

I got hold of a homemade chicken (chicken) weighing 3.6 kg, including each fillet breast about 400 grams, and I'm also thinking of making a jellied one for the holidays

This is not aspic, this is super-aspic, extraordinary deliciousness. And the meat is tender, not dry, and the jelly is soft and at the same time does not blur. Well, everything is for my taste, thanks for the recipe, on the stove it would never have been so tasty.
I had already taken Oursson out of the kitchen, but I started using your recipes and everything turns out so well that today I have again identified a place for the "exile" in the kitchen.

I'm glad you appreciated both the chicken in jelly and the main performer of this dish herself.

Jelly is really very delicate, rich in taste

And don't be afraid to use the pressure cooker - it's awesome! Try to carefully and gently snap the button on the lid. I can't say anything about the lid, it's as lucky with the lid. Let's hope that the new batch of lids will be of better quality

You will gradually figure out the modes and pressure, here is a hint "What pressure are we going to cook with? (Oursson pressure cooker)" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=183259.0 and also in the recipe book you can see hints, it is well written there.
Well, look at our and my recipes for a start

And the saucepan is very good