Chicken, jellied

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[edit] Description

In Romanian: Piftie de pasare

[edit] Ingredients

• 3 lbs/1,5 kg poultry,
• 1 Onion,
• 1 carrot,
• 1 celery root,
• 1 parsnip,
• 2 bay leaves,
• 3-4 juniper berries,
• gelatine as needed,
• juice from one lemon,
• salt

[edit] Directions

1. Poultry jellies are prepared the same way as Pork, jellied with the exception that you add only as much water as to cover the poultry pieces because they take less to boil.
2. If, after boiling, the liquid is not stickly and gluey, add some gelatine. Divide the meat and place in a few deep plates. Garnish with some thin lemon slices.
3. Strain the liquid and add on top of the meat. Place the plates in a cool place to gel. This recipe can be made with hen, rooster or Goose.
4. The tastiest one, though, is that made from Turkey meat.