Aukstais Gaļas Salāts ar Vistu

Aukstais gaļas salāts ar vistu ir gardums, kas lieliski saderēs ar jebkuru svētku galdu. Šis ēdiens ir vesela palete garšu, sākot no sulīgās vistas līdz kraukšķīgiem dārzeņiem. Aromāts un tekstūra bagātinās jūsu ēdināšanas pieredzi, un tas priecēs jūsu viesus ar savu vienkāršību un izsmalcinātību. Tas ir izcils piemērs tam, kā var apvienot tradicionālo recepti ar moderniem pieskārieniem. Galvenais ir pagatavot buljonu, kas ir spilgts un piesātināts, kurā ievārīti dārzeņi un vistas gabali. Pievienots želatīns palīdzēs veidot ēdienam vajadzīgo konsistenci. Rezultātā jūs iegūsiet ne tikai aukstu uzkodu, bet arī īpašu delikatesi, kas izcelsies ar savu unikālo garšu, krāsu un noformējumu. Tas ir perfekti pietiekami, lai kalpotu kā izsmalcināts vieglais ēdiens jebkurā gadījumā. Apmieriniet savas garšas tieši savā virtuvē, baudot šo populāro un laiku pārbaudišo ēdienu.

Ingredients

Main Ingredients

1 kg chicken thighs, bone-in
4 carrots
5 garlic cloves
3 onions
3 hard-boiled eggs
2 tbsp gelatin

Spices

3 bay leaves
1 pinch of salt
1 pinch of pepper
1 pinch of herbs

Preparation Time

150 minutes

Step-by-Step Instruction

Begin by placing the chicken thighs in a pot and bring them to a simmer, removing any foam that forms.
Add in chopped carrots, garlic cloves, and onions to the pot.
Sprinkle in bay leaves, salt, pepper, and herbs to infuse the broth with flavors.
Allow the ingredients to simmer and blend for around 2 hours until everything is well-cooked and tender.
Remove the chicken and vegetables from the broth, letting them cool slightly before cutting into bite-sized pieces.
While the chicken and veggies cool, pour a ladle of the broth into a cup and allow it to cool. Once cooled, dissolve gelatin into this broth.
Slowly combine the gelatin with the rest of the broth over low heat, stirring continuously.
Cut the hard-boiled eggs into small pieces.
Divide the chopped vegetables, chicken pieces, and egg slices evenly into small dishes or jars.
Pour the gelatin-infused broth over the top of each dish until they are filled.
Allow the mixture to cool at room temperature and then place it in the refrigerator for 2 hours to set.
Once set, the cold meat salad is ready to be served.
Garnish with additional fresh herbs if desired.
Serve chilled and enjoy!

Tips

**Make sure** to remove all foam while simmering for a clearer broth.
For a **more robust flavor**, let the ingredients marinate in the fridge overnight before serving.
**Substitute chicken** with turkey for a different taste profile.

Nutrition

Calories: Approximately 250 per serving
Protein: 20g
Fats: 15g
Carbohydrates: 10g

Variations

**Vegetarian version**: Replace chicken thighs with mushrooms and add vegetable broth instead.
Use **quail eggs** for a gourmet twist.

Serving Suggestions

Serve with a side of dark rye bread for a traditional pairing.
Present with a fresh green salad to add color and contrast.

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