Put a saucepan with a liter and a half of water to cook with chicken housing. Peel the leek and cut into two or three pieces.
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| Ingredients to do gallina geleé with vegetables: |
| White pepper grains Extrafino olive oil to accompany salt 2 sheets of white gelatin perejil fresh 1 leek g) 250 g of new small potatoes |
Ingredients to do gallina geleé with vegetables:
2. Add to the broth with salt, pepper grains and fresh parsley. Let cook 30 minutes, foaming to clarify the broth.
3. Clean the breasts, removing the skins and borders that you can have. Tar with bramante, giving it a beautiful way and throwing in the broth by cooking it 20 minutes.
4. Meanwhile, clean the vegetables and put them in a basket to cook in the bird broth, at the same time leaving them to the dente (10-15 min.).
5. Remove the vegetables and reserve. Soak the gelatin leaves with a broth cup and heat until it dissolves.
6. Put the breasts on a surface and put a sheet of parsley in each one; Cover with a fine jelly layer and let cool, two or three hours.
7. Serve in a fountain with tempered vegetables in the bird broth and accompany extrafine olive oil.
