Chicken saltison chicken
Composition / ingredients
5
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Remove the skin from the chicken, remove the bones. Cut into large pieces.
Salt everything and pepper, put dry gelatin, chopped dill.
We take a cardboard package with a foil coating (you can use a tetrapack from under milk or juice), fill the package with meat.
Pour water into a saucepan, put it on the stove. We put a napkin on the bottom of the pan, and a bag on top of it. We put it so that the water does not reach the edges, covers three-quarters of the entire package.
We put the load on the meat, close everything with a lid. Bring to a boil and keep on fire for 40-50 minutes.
We take out everything, cool it. Then we cut the package and we have a ready-made chicken saltison.
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
- Dill greens - 38 kcal/100g
- Gelatin - 355 kcal/100g
- Salt - 0 kcal/100g
