- Chicken thighs 1150 grams (so that meat in its pure form without bone and skin was 1 kg)
- Carrots 2 pcs.
- 4 cloves of garlic
- Dry herbs 1.5 tsp
- Gelatin 1 tbsp
- Salt 1 tsp
- Ground black pepper to taste
- Main Ingredients Chicken
- Serving 10 Servings
- World Cuisine
knife, board, bowl, sleeve, baking dish, empty tetrapack, oppression
Cooking:Wash, dry and remove chicken bone and skin. Cut into small arbitrary pieces. Finely chop the carrots and garlic. In a deep container, combine chopped hips, carrots, garlic, herbs, salt, black pepper, add gelatin and mix well, leave for 20 minutes. Put the meat in a baking sleeve, bandage the edges and send to a preheated oven to 190-200 degrees for 50-60 minutes. Remove from oven, allow to cool for half an hour.
Take a plastic bottle, or a tin can, or a paper bottle of juice, which will give the future ham a shape and send chicken meat with broth there. Press down on top with a small load, allow to cool to room temperature and send in the refrigerator for the night.
Cut well-cured ham with a sharp knife and serve.
A more detailed cooking process, see the video. Enjoy your meal!