Chicken Saltison

Category: Cold meals and snacks
Chicken Saltison

Ingredients

A hen 1 PC.
Agar-agar (gelatin) 3 tbsp. l. (35 gr.)
Bay leaf 2-3 pcs.
Allspice 5-6 pcs.
Garlic 3-4 cloves.
Salt taste.
Favorite spices taste.
Juice bag 1 PC.

Cooking method

  • On our forum I found 2 variants of saltison. At talady in a multicooker-https: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=168878.0 and Valentina -https: //Mcooker-enn.tomathouse.com/index.phpoption=com_smf&topic=155176.0 with drumstick and bacon. I have a slightly different preparation, not at all troublesome, it may be useful to someone.
  • Cut the chicken, remove the skin. Place in a small saucepan. Season with salt, add lavrushka, allspice and agar-agar 3 tbsp. l. (I have it weak) or gelatin. Place the pot with chicken in a large pot
  • Chicken Saltison Chicken Saltison
  • and close the lid tightly. When it closed loosely, it gave little juice and had to add water. Cook in a water bath for 2-3 hours.
  • Chicken Saltison Chicken Saltison
  • While cooking, add water to a large saucepan if necessary. Stir the chicken periodically. My chicken is 1.5 kg. weighing (without wings, they went to the broth) was cooked in 2, 5 hours.
  • Soak the juice bag for an hour to soften it. I don't always soak, only when I remember. Finely chop the garlic or pass through a garlic press, as you like. Remove the chicken, take it apart from the bones into pieces of the desired size, very large ones can fall apart when cutting. Add garlic, pepper, your favorite spices and place tightly in a bag.
  • Chicken Saltison Chicken Saltison
  • Strain the juice (I didn’t filter it, I just carefully chose the bones) and pour over the chicken. My agar-agar was very gelatinous and I laid the chicken, alternating with juice. Last time I laid all the chicken, warmed up the juice and poured it on top. Cool at room temperature, cover with foil and put in the refrigerator for 6-8 hours, I put it overnight.
  • Carefully cut the bag with scissors and a knife.
  • Chicken Saltison Chicken Saltison
  • Bon Appetit!
  • Chicken Saltison

Time for preparing:

180-200 minutes.

Cooking program:

Cooking.

Note

Before that, I did saltison with 2 tbsp. l. agar-agar, it did not melt on the table, but it kept its shape worse. We like it better when it's harder. Before that I cooked with another agar-agar, bought on the street. Green, took it much less. I don't remember how long. And this agar is very weak, so be guided by your own. I didn't cook with gelatin.
It is better to take a package that is rounder, they are also made in plastic bottles, but I have not tried it. I store saltison in the same bag, covering it with foil. Can be wrapped in parchment.
The recipe was borrowed from Naili from the forum 🔗

Elena Tim
Cool, Laris! Straight ferdiperdos!
Listen, why is it boiling in a water bath? What does it do?
olesya26
Very interesting recipe, THANKS !!! I will definitely use it. It turns out everything is sooo simple
kot-kesha
I think you can put it in a slow cooker for stewing for 2 hours - it should turn out the same. Moreover, the moisture from the multi almost does not evaporate - it will be juicy. Need to try. Thanks for the recipe!
Pulisyan
Larisochka, good appetizer! And the photo is great! I would say that this is a kind of sausage jelly
Natali06
Larisochka, excellent saltison! I love things that are not greasy and not dry! : nyam: I will definitely try!
Scops owl
Quote: Elena Tim

Listen, why is it boiling in a water bath? What does it do?

Lena, I'm glad I liked It does not burn on a water bath and gives juice under a tight lid. Somehow I covered it with a shallow lid, steam came out and the chicken did not want to give juice, I had to add some water. It was still delicious.
Olesya Alexandra Natasha Thank you girls This is really tasty, not expensive and is not chained to the stove, the chicken itself is cooked, just add some water if it has boiled away, and occasionally stir it.
Ksyusha I think the cartoon should be no less tasty
MariS
Laris, excellent satilson turned out! Very appetizing!
I have looked at a similar recipe for a long time - and you, well done, took it and did it! (I noticed a long time ago that we are staring at the same recipes ... Or we are already looking in the same direction.

In the recipe of the magazine "Culinary Collection" it is made even easier - it is immediately cooked in a water bath in a bag under pressure for 1 - 1.5 hours. Then into the cold. And the bag (for juice or milk) is simply washed.
Tata
Larissa, tasty and simple I think you can do it in a ham maker. And put the same amount of gelatin as agar? I don't like the taste of gelatin, therefore, for example, I never put it in jellied meat. But chicken without gelatin probably cannot be glued together.
SchuMakher
Hachu !!!!
Elena Tim
Quote: ShuMakher

Hachu !!!!
Briefly and clearly! And most importantly - YOMKO!
SchuMakher
Elena Tim, gyyyy. Did you calculate the volume of the form? Bake, come with a report
Elena Tim
Notice!
Scops owl
Quote: MariS

Laris, excellent satilson turned out! Or we are already looking in one direction.
Marine, thanks Indeed one way I want to taste better and easier, and even cheaper and more
You wrote about the magazine and I remembered. This is how the girls at work cooked for me, in a package. I still wanted to do it, but then I somehow forgot.
Tata You can't really be guided by my agar, it's kind of stupid. Ksyusha puts 2 teaspoons in marmalade, and everything floats for me, 8 added In Moscow, good agar can be bought, 100 g each. packaging, do you want to try?
And gelatin 35 grams according to the recipe.
Scops owl
Quote: ShuMakher

Elena Tim, gyyyy. Did you calculate the volume of the form? Bake, come with a report
Mash, Flax You are not there their forms do you think? (after the holidays) Just don't hit with a slipper, Otherwise I WANT it too, and now wear a new coat, the old one is tight
You can try on my forms too , and then all the scales, yes the scales ...
Elena Tim
Oh, Lara! It's time to measure my forms with cubic meters. And I'm not worried! A coat of size 54 does not fit, I went and bought a 56. What is the problem! But a new thing and a wash for three days! Not zhist, but a solid holiday! True, after this, you can not get into the new, but these are trifles. You can always go to the shopkeeper, the Schaub was changed to the 58th! And again - a party! Super easy!
SchuMakher
Quote: Scops owl
Mash, Len You do not think your forms there?

we calculate the volume of the baking dish, Vol Lenok assumed that I measured 960 ml with syringes, and I stupidly multiplied the width by the height and by the depth

Quote: Elena Tim
Oh, Lara! It's time to measure my forms with cubic meters.

out, you can't even fit in an ava. I need to buy a ponch, I pulled a slender girl in floating clothes on my head
Elena Tim
Quote: ShuMakher
and I stupidly multiplied the width by the height and by the depth
I say, pervert! Some kind of mathematics in her head ...
Elena Tim
Quote: ShuMakher
I need to buy a ponch, pulled on my head and a slender girl in floating clothes
Duc, donuts do not climb on your head
marlanca
Scops owl,
Lar-photo, like a work of art ...... but what do you think you can do in a ham maker?
SchuMakher
Quote: Elena Tim
Some kind of mathematics in her head ...

I'm a mother! Mathematics is our everything ...
Quote: Elena Tim
Duc, donuts do not climb on your head

and what is the scabbard for you? Cut your hair and oil your head
SchuMakher
Scops owl, Lar, chase Lenka and me nafik, then we are the whole topic ... well, this is
Elena Tim
Quote: ShuMakher
and what is the scabbard for you? Cut your hair and oil your head
Well yes! Fat and bald! Well, finally, I’ll be beautiful!
That's it, I'm leaving, otherwise it's true, Lara is giving us kicks! By the way, she muddied about the "form"! Well, we are already - right there. We would just neigh!
SchuMakher
Quote: Elena Tim
Well yes! Fat and bald!

and ponche indian, not turkey: crazy:
Quote: Elena Tim
We would just neigh!

not that word
Scops owl
Quote: ShuMakher

you can't even fit in an ava
Well, they made fun of it Mash Len And what is the right approach My friend was starving, and now (when it stopped helping) only things are changing and she is happy
Gal, I did it differently in a ham maker.There she squeezes tightly, here it turns out a little looser with juice. But it will still be delicious.
Lorix
In the cartoon, everything works out for sure, I have done it many times. You can experiment and add mushrooms or bell peppers. It always tastes different. And so very super!
marlanca
Quote: Scops owl

Gal, I did it differently in a ham maker. There she squeezes tightly, here it turns out a little looser with juice. But it will still be delicious.
I think I should push the ham maker in a baking bag, but don't put on the springs, so something similar will probably be ...
Scops owl
Quote: Lorix

You can experiment and add mushrooms or bell peppers. It always tastes different. And so very super!
That's for sure. And olives are added for color, who loves what.
Gal, but what, this is an idea, try it should work. Maybe only not on the side, but vertically, so that it is rammed by the force of gravity of the earth
marlanca
Scops owl
Yes, Lar tomorrow I'll buy a chicken - I'll try, I'll report back, thanks ...
Scops owl
Cook for health, Gal
SnieZhinka
So I dared ... started with three thighs, cooked on v. I disassembled the bathhouse, poured it in .. I didn't have any bags, so I put everything in a bread pan .. it's worth it cools down ... licked all the bones, it's delicious ..) I think the saltison will also be tasty ... the only one oh, I did not immediately notice the hole in the lid for steam, I had to plug it up, because the broth was not enough, I added half a glass of boiling water ... I made on agar-agar 900 \ sometimes 300 and 600 \ 900 is the strongest. put 2 tbsp. spoons, I think very good. a lot in my case .. but I used it \ agar-agar \ for the first time, so it will go for training ..) I dream of moving on to bird milk .. while I train on "bird soltison" .. ha ha ha ..
SnieZhinka
So I didn't keep the saltison in the refrigerator for a long time / or rather, I didn't put it there at all /, it cooled down and you can safely cut it .. the taste is awesome! Help yourself!
Chicken Saltison
and this is for the atmosphere)
Chicken Saltison

my findings:
you can add broth or boiling water to my three thighs, two glasses calmly, because while it cools down, the chicken absorbs the water and leaves little on the jelly.
corn and black olives (I love them) and red sweet pepper for brightness begs to be added)
if you add a lot of thickener (like me) then you can serve it on the table slightly cooled down) everything is cemented) it did not come to the refrigerator ...
and I think you can use any unexpected baking dish: silicone or steel, for example, for cupcakes, there will be portioned saltisonoquecakes on the festive table ... and for roundness in the sl. I'll try a tea tin once ...
Many thanks to the author for the recipe! I love simple preparation of complex dishes ..) so that everyone’s eyes went up to the forehead with the words: "You did it yourself!"
Scops owl
SnieZhinka Anastasia, what a gorgeous saltison I also like it stronger. I just got out a stronger German agar-agar, firmly 1/2 tsp. per 100 ml. Choose how you like the strength of solidification. It is very beautiful with additives. I'm glad you liked it. Thank you for such a beautiful photo.
Grigorivna
Scops owlThanks for the recipe. I did it in a pressure cooker, it turned out super
Scops owl
Grigorivna Glad you liked it. Cook to your health!
Iron
Quote: SnieZhinka

So I dared .............. I dream of moving on to bird milk .. while I train on the "bird soltison" .. ha ha ha ..

So you can two in one as they say!
Milk the chicken (live only) first. And then that ... for saltison!
Iron
In general, a surprisingly simple recipe.
So you can probably both duck and turkey!
well, at will, in general
RybkA
And I did something like this before ... only immediately cooked it in a bag and with gelatin, because then I did not know about any agar. I also tried olives. and pepper. and corn, but for me the meat version is most of all, there are no additional flavors.
Scops owl
Quote: Iron

In general, a surprisingly simple recipe.
So you can probably both duck and turkey!
well, at will, in general
Irin, Indian saltison will probably be good too
Len, I also like meat more

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