Layered Chicken and Mushroom Jellied Salad

1. 1 Chicken leg quarterspack 1 kg ≈ $2.50 80 g
2. 2 Potatoes≈ $2.19 per kg 60 g
3. 3 Carrots≈ $1.50 per kg 30 g
4. 4 Button mushrooms≈ $7.50 per kg 40 g
5. 5 Onions≈ $1.60 per kg 9 g
6. 6 Pickled cucumberspack 680 g ≈ $3.20 30 g
7. 7 Eggspack 10 pcs ≈ $1.93 1 pcs
8. 8 Hard cheesepack 200 g ≈ $2.70 15 g
9. 9 Gelatin 2 g
10. 10 Mayonnaise 30 g
11. 11 Dillpack 50 g ≈ $1.80 5 g
12. 12 Sunflower oil 7 ml
13. 13 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Poach a chicken¹ thigh in salted water for 35–40 minutes until cooked. Boil the potatoes² and carrots³ for 20–25 minutes. Cool everything. Hard⁸-boil an egg for 10 minutes.

2. Remove the meat from the bone and finely chop it. Grate the potatoes² and carrots³ on a box grater. Dice a pickled⁶ cucumber small and drain it.

3. Chop the onion⁵ and mushrooms into cubes, then sauté in oil for 8–10 minutes until the liquid evaporates. Cool.

4. Bloom 3 tablespoons of gelatin in cold water for 10 minutes, then microwave for 20–30 seconds until just softened (do not boil). Cool and mix into mayonnaise.

5. Grate the egg white and yolk separately. Mix the yolk with grated cheese and a little mayonnaise.

6. Line a mold with plastic wrap. Layer in order: potatoes², chicken¹, cucumbers, carrots³, mushrooms with onion⁵. Brush each layer with the gelatin-mayonnaise mix.

7. Top with grated egg white. Cover and refrigerate for 3 hours to set.

8. Turn the mold onto a plate, remove the plastic, and garnish with chopped dill¹¹.

In short

• In the planner this dish is cooked for two days: reheat on day two.