chicken in blue jello(400+ subscribers!)

I just want to thank you all for helping us reach the 400+ subscriber mark. To celebrate this milestone, I'm going to show you how to make my version of a 400-year old meat jelly recipe, using blue Jello!

It's been quite some time since I made the 300+ subscriber video, like over a year at least. Hopefully, it wont take as long to reach 500 subscribers! 

You're probably wondering how this really weird recipe tasted. Well, I should've used more gelatin when mixing it with the chicken broth because it was in a state between watery and solid gelatin, so cutting the end product wasn't possible. The chicken tasted watery and like it had a berry compote infused into it from the blue gelatin. It tastes better when eaten with other foods that have contrasting textures, like cucumbers, toast, and mustard. 

I made the chicken broth from scratch, thinking a homemade version would be clear in color, thus giving a royal blue color to the gelatin, but alas, it ended up yellow, so it would've been a lot easier if I just used store-bought chicken stock and cooked rotisserie chicken. But I'll put both versions- the easy and hard one using chicken thighs. 

My dad thought the chicken tasted sour and spit it out. 

You will need: 

Easy Version

For the cooking equipment: 

A plate
2 forks 
A medium bowl
A small bowl
A loaf pan

For the ingredients: 

2 pounds of cooked, boneless, rotisserie chicken
3 1/4 cups store bought chicken broth
4 1/4 tsp-4 1/2 tbsp. Blue Jello powder

To serve: 

A piece of toast
A slice of cucumber
Honey mustard

1. Mix 1/2 cup of the broth with the Blue Jello powder. Let it sit on the counter for 2-4 minutes to let it bloom. 
2. Put the Jello mixture in the microwave for 20 seconds, or until the powder dissolves. 
3. Mix the Jello mixture with the rest of the chicken broth, in a medium bowl. 
4. Put the cooked, boneless, rotisserie chicken into the bottom of a loaf pan. Submerge the chicken in the combined Jello mixture. 
5. Put the gelatin in the fridge for at least 4 hours to let it set.
6. Serve on toast and top with a slice of cucumber and honey mustard.

Hard Version

For the cooking equipment: 

A large saucepot
A slotted spoon
A colander
A large bowl
A plate
2 forks
A strainer
A medium bowl
A small bowl
A loaf pan

For the gelatin: 

2 pounds of boneless, skinless, chicken thighs
Enough water to cover the top of the thighs in a large saucepot
1 chopped up onion
1 1/2 tsp. minced garlic
1 bay leaf
18 chopped up baby carrots
Crushed peppercorns
Parsley
Pinch of salt
Blue Jello powder

To serve: 

A piece of toast
A slice of cucumber
Honey mustard

1. Put the thighs into a large saucepot and pour enough water into the saucepot to submerge them. 
2. Bring the water to a boil and once it's boiling, reduce the heat to a simmer. Let the chicken simmer for an hour. White fat will float to the top so occasionally spoon it out with a slotted spoon. 
3. Add the next 7 ingredients to the saucepot and mix everything together. Let everything simmer for another 40 minutes. 
4. Pour everything in the saucepot into a colander with a large bowl underneath.Fish out the chicken and put it onto a plate. Discard everything else. 
5. Pour the liquid in the large bowl into a strainer with a medium bowl underneath. This will remove the minced garlic. 
6. Measure how much broth you have. For every cup you have, you need 1 1/2 tsp-1 1/2 tbsp. of Blue Jello powder per cup. 
7. Mix 1/2 cup of the broth with the Blue Jello powder. Let it sit on the counter for 2-4 minutes to let it bloom. 
8. Put the Jello mixture in the microwave for 20 seconds, or until the powder dissolves. 
9. Mix the Jello mixture with the rest of the chicken broth, in a medium bowl. 
10. Put the cooked, boneless, rotisserie chicken into the bottom of a loaf pan. Submerge the chicken in the combined Jello mixture. 
11. Put the gelatin in the fridge for at least 4 hours to let it set.
12. Serve on toast and top with a slice of cucumber and honey mustard.

The chicken lasts 3 days.