3 cups (about 1 3/4 sticks) of leftover cooked or roasted chicken, shredded
1 tablespoon of unsweetened and unflavored gelatin
250 grams of fresh whipped cream
3 large egg whites, beaten until stiff peaks form
Salt and black pepper to taste
3 cups (about 1 3/4 sticks) of leftover cooked or roasted chicken, shredded
1 tablespoon of unsweetened and unflavored gelatin
250 grams of fresh whipped cream
3 large egg whites, beaten until stiff peaks form
Salt and black pepper to taste
Season the shredded chicken with salt and black pepper
Add the dissolved gelatin according to the manufacturer's instructions
Mix well
Gently fold in the whipped cream and egg whites
Pour into individual molds, greased and refrigerate overnight
When serving, unmold and serve with chopped green leaves.
