1/4 cup orange juice
1 egg, slightly beaten
1 carrots, diced, seeded, and cut into 1/4 inch slices
2 bones worth cherries
10 chicken legs
1 cup diced celery
1 cup chopped onion
3 tablespoons butter
1 tablespoon brown sugar
1 teaspoon orange extract
1/4 teaspoon orange zest
1/4 teaspoon lemon juice
2 tablespoons white sugar
paella mora (plum) tomatoes, sliced
3 tablespoons olive oil
Mix orange juice and egg. In a glass jar, shake carrot and chicken strips until evenly coated.
Place celery, onion, cherries and chicken in the jar, and seal. Add ginger and lemon zest and lightly stir to coat. Add sugar, orange extract, orange zest, white sugar, lemon juice, sugar, orange extract and olive oil; mix well.
Pour gelatin into the jar with the carrots and chicken. Cover and shake it on a cocktail wrapper, or in a separate container with a twist tie. Keep the lid closed while chilling. Seal the jar at the top and place it in a refrigerator refrigerator. Combine the soup, tomato soup, tomato soup, tomato soup, tomato soup, tomato soup and olive oil. Chill before stirring.
Bring a large pot of salted water to a boil. Add chicken thighs and cook, turning once, for 10 to 12 minutes, or until liquid has reduced to a water consistency. Drain chicken pieces and discard marinade.
Place over high heat. Add pasta and cook for 8 to 10 minutes, stirring constantly, or until al dente; drain and serve with celery crumble.