Chilled and jellied - it's hearty and very tastydishes known to many. But the traditional Russian recipe implies its preparation only from pork legs and head. In the article we will offer variants of a cold or jellied meat and fish.
Transparent and tasty dish is obtained only if the following rules are observed.
Firstly, it takes at least four hours to cook a jelly or a pourer, if pork or beef is prepared; chicken and fish - at least two hours.
Secondly, it is recommended to use several types of meat or fish, so that the final taste is more diverse and rich.
Thirdly, when cooking it is necessary to remove the foam, add whole carrots to the broth, cut into slices at the end, and an onion, which must be removed afterwards.
Fourth, the fire must be very, very small, so that the liquid does not evaporate. Add water during cooking is not recommended.
Let's dwell on how to cook a pork chillcorrectly. It is necessary to pour at least seven liters of water, place the pork rudder and legs into it, bring to a boil and lower the heat. Cook this way for two hours, given all the rules that have been set out above. Now you can add chicken and cook for another two hours. After the meat begins to "fall off" from the bones, pull it out and cut it very finely. If desired, add seasoning (peas, lavrushku, dill) and raw garlic, cut into slices at the end of cooking. At the bottom of the molds put the meat, pour broth, put to freeze for a day.
A saturated chill from a chicken.The recipe for cooking is as follows. It is necessary to make a thick chicken broth from the bones, drain it. Then add the chicken cut into pieces, reduce the heat and extinguish it for a very long time, putting the circles of the carrots clean. If necessary, use a mixture for the cold, drawing on the instructions. At the very end of the meat is very finely chop, you can even through a large meat grinder, lay it on the bottom and pour liquid. Then put in the refrigerator for a day. Serve this jelly better with horseradish sauce and sour cream.
Original jelly from chicken.The recipe is pretty simple, but the dish will be very unusual. All steps will need to be repeated, as in the previous recipe. Only carrots cut into strips, and at the end add the pickled cucumbers in the same way chopped in the same way.
Sturdy chill from a chicken.The recipe implies that it is cooked from the wings and legs of the bird. In cold water put meat, peeled onion, whole carrot, constantly removing the foam. At the end of the preparation add spices. In a separate saucepan boil the eggs. After everything is ready, chop the meat, cut the carrots into circles, eggs - halves, and broth to drain. It is necessary to take a deep bowl, on the bottom of which lay eggs and carrots, then chopped meat and broth. After twelve hours, the chicken will be fully cooked. The recipe can be supplemented by adding different greens, roots and ham.
Let's dwell on how to make a jelliedfrom fish. It will be best if you take a fresh large carver, carefully clean it, remove bones, fins and ridge. Send pieces of fish in cold water along with mugs of carrots and straws of Bulgarian sweet pepper. Cook for about two hours, at the end add ham cubes, seasonings, a little salt. Pre-soak gelatin or a special mixture for the jellied, pour into the broth. It is better that such a jellied be served in portions, at the bottom of each lay a garlic clove, a sprig of parsley, a piece of fish, a carrot circle and pour broth. Put the jellied in the refrigerator to make it freeze.
Bon Appetit!
