Chicken jelly with egg and veg

Chicken jelly

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Today’s chicken jelly is well remembered from all the family reunions I have had.

This dish is always there at anniversaries, birthdays and other gatherings. 🙂

The legs in the jelly are quite rare, mainly because in the nearby shop, where I usually do the shopping, it is difficult to get pork legs.

I often decide to make jelly purely from chicken. Apart from using only natural gelatine from chicken stock, I also used powder. I personally do not notice any difference in taste.

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Chicken jelly with egg and veg
Chicken jelly

Ingredients for chicken jelly.

  • 1 small chicken
  • vegetable mix (celery, carrot, leek, parsley)
  • 3 bay leaves
  • 2 berries of allspice
  • salt
  • 1/4 teaspoon of black pepper
  • 1 lemon or vinegar for serving
  • 1 tablespoon of gelatine for one cup of stock
  • 4 tablespoons of canned peas
  • 1 boiled egg
  • a bunch parsley

How to prepare chicken jelly.

Cook chicken with the vegetables, bay leaves and allspice until the chicken becomes tender. Add salt and pepper according to taste. The amount of salt to be added should depend on the amount of water used for the stock. Once the stock is ready, let it cool down.

Cut the cooled down meat into pieces then arrange it into molds along with the peas, parsley and the sliced up carrots and eggs. Once the molds are done, pour the stock previously mixed with gelatine over it. For one glass of stock, add 1 tablespoon of gelatine. The prepared jellies should be cooled in the refrigerator. Serve with lemon or vinegar.


Chicken jelly with egg and veg
Chicken jelly

Good to know when making chicken jelly with veg.

Remember to dissolve the gelatine in hot water.

You may use glass cups or glasses, coffee cups or even empty yogurt or cream packages as molds.

Looking for party snacks? Check our recipe for Beetroot savory muffins

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