Composition / ingredients
Cooking method
Remove the skin from the chicken, thoroughly wash the carcass. We separate the meat from the bones, cut into small pieces. We put it in a bowl, enrich it with spices and aromatic herbs, pour dry gelatin, salt. Garlic is passed through a press, add to the meat.
We put the contents of the bowl in the sleeve (package) for baking, wrap tightly, giving the desired shape, tie with threads.
Pour cold water into a saucepan, put the brawn there and send it to a small fire. Cook for about an hour and a half.
Waiting for the brawn to cool down. Then we take the sleeve out of the pan and, without unwrapping it, put it in the refrigerator by installing a press.
After 2-3 hours, we take the brawn out of the refrigerator, remove the film, cut into slices.
That's it, the snack is ready to go to the dining table!
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Gelatin - 355 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Herb mixture - 259 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
