Chicken brawn (serves 4)
Cook the chicken until tender. Skin and remove the meat from the bones and cut the meat into pieces. Mix the meat with the vegetables and the chickweed. Dissolve the gelatin in 200 ml chicken stock and pour over the meat and vegetables. Season with salt and freshly ground pepper. Refrigerate until set.
1 chicken from the farmer Kliewe cooked 1,000 g
200 ml chicken stock
6 sheets of gelatin
Salt, freshly ground pepper
50 g blanched vegetable brunoise
50 g chickweed