Jellied vegetables

Aspic is one of the favorite cold snacks of many, which is relevant on any festive table at any time of the year! I am sure that many have already cooked, but I will gladly share my recipe!

Ingredients

• Vegetable mix - 400 grams (Mexican without rice or any other)
• Chicken breast - 1 Piece (fillet)
• Instant gelatin - 10 grams
• Salt - To taste
• Chicken egg - 2 Pieces (for decoration)
• Quail egg - 4 pieces (for decoration)
• Greens - To taste (for decoration)

Directions

1. Prepare all the ingredients you need. I chose a Mexican vegetable mix with bell peppers. Boil the chicken breast fillet in salted water to taste. Remove the breast, and strain the broth. We will cook aspic in broth, not water. Boil the eggs in advance. For the proposed amount of ingredients, I got 2 deep aspic plates, 20-22 cm in diameter.
2. Place the chicken breast slices in the first layer.
3. Simmer vegetables in a pan for 5-7 minutes. in a small amount of water salted to taste. Taste it so everyone is ready. Then strain them to remove excess moisture and place in a second layer on the chicken.
4. Prepare gelatin according to package directions. For 10 grams of instant gelatin, you need to take 500 ml of liquid. We measure out 500 ml of pure broth and dissolve gelatin in it. If the broth has already cooled down, then it needs to be heated a little and dissolve the gelatin while stirring. 500 ml was enough just for 2 plates of aspic. Divide in half, pour on plates. We clean the eggs and put one chicken and 2 quail in each plate. This will be a family of pigs. We remove the aspic in the refrigerator for 3-4 hours until it solidifies completely.
5. When the aspic is ready, all that remains is to add the decor! I made the eyes of the piglets from the buds of carnations, and the heels and ears from tangerine skin. The ears are triangles cut with a knife, and the heels are cut out with a straw for drinks. Glue to the egg for sour cream or mayonnaise. Be sure to warn everyone to remove the decor before use. Use a skewer or a toothpick to make holes in the filler and insert fresh herbs. Bon Appetit!