Point
It is a simple terrine, just simmering flavor vegetables and bone-in chicken, and cooled and solidified ingredient and soup.
Ingredient
- Chicken Wings stick
- 8
- Salt
- as appropriate
- Onion
- 1/2
- Carrot
- 1/2
- Celery
- 1/2
- Garlic
- 1 clove
- Water
- 1000cc
- Broth
- 800cc
- Salt
- as appropriate
- Plate gelatin
- 12g
- Chopped herbs
- as appropriate
- Roast ham
- 100g
- Grain mustard
- as appropriate
- Bucket
- as appropriate
A
- Bay leaf
- 1
- Coriander (grain)
- 5
- Black pepper (grain)
- 5
- Axis of parsley
- １
1
Sprinkle salt on chicken wings stick and left 10 minutes, wipe thoroughly came out moisture by paper.2
Onion sliced into wedges, carrot and celery cut in 5cm round slice, garlic used as whole.3
Place ①, ②, water and spice of A into UNILLOY 22cm casserole and heat over.4
Skim off lye after boiling, and cook about 20 minutes with a lid.5
Remove the vegetables and chicken, broth strained by paper filter.6
Put 800 ㏄ of the broth into UNILLOY pot and adjust the taste with salt. (salt should be strong to be cold cement)7
Turn off the fire, add gelatin which returned with water and cool in ice water.8
Remove the bone from chicken wings stick and loosen.9
When ⑦ gelatin solution getting creamy, add chopped vegetables, ⑧chicken, herbs and diced ham, and mixed.10
Pour into a container of your choice, cooled and solidified at least one hour in a refrigerator.11
Serve in bowl by spoon, and attach the grain mustard and thinly sliced bucket.
このレシピのカテゴリー
Tomoko Okada – Profile
Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city.
She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region.
Also has many fans of gorgeous table coordination of the four seasons.
