In the menu of the festive table often include a jelliedfrom chickens, sturgeon, tongue. This dish is loved by many, and it is also convenient because it is prepared in advance, because it must be settled, frozen. Another plus of the jellies is that it is prepared on gelatin, which removes fats from the body, thereby reducing the negative consequences of a plentiful festive feast.
Pouring from the chicken can be called a diet dish, it has a low fat content, and gelatin is useful for people suffering from joint diseases.
Each landlady has his own secrets of cooking chicken jellies, but at the heart of any recipe - broth, boiled meat and gelatin.
The gelatin solution for the jellied is prepared in accordance with the instructions on the package, but, as the experienced culinary experts advise, it needs to be taken a little more, so that the jellied will turn out to be stronger:
So, on the eve of the feast, beforePrepare a jellied of chicken, cook a rich chicken broth. To do this, 500 grams of chicken fillet or ham, or thighs pour one liter of boiling, salted water with onions and carrots (one piece), spices (laurel leaf, black pepper - 5-7 peas). We put the meat in cold water, after boiling, cook for no more than an hour on a small fire. With strong boiling, the broth can turn out to be cloudy.
Then we take out the meat and filter the broth.We cool the meat, clean it from the skins, bones, cartilages, cut into small pieces and put them in an enameled container for the refrigerator. The dishes can be different, most importantly, the bottom should be straight and level. Boiled carrots, cut into slices or asterisks, we put on meat, we can add parsley sprigs.
We put pan with broth on low heat anda thin trickle pour into it a solution of gelatin. We mix this mixture to the first signs of boiling and turn off: the overflowing gelatin loses its gelling properties by half.
With a gelatin filling broth cooked meatso that it is distributed in the patch evenly. Cover with a napkin and put in a cool place. An hour after two pouring can be put in the refrigerator for 5-7 hours. Before serving, gently turn the jellied stuff from the chickens to a beautiful flat plate.
This is the easiest recipe for cooking, but it can be complicated by making the dish more refined and beautiful, like, for example, a puffed jelly from the chicken.
Broth and meat cook the same way as in the previousrecipe, but the meat is scrolled in a meat grinder. Mix this stuffing with mayonnaise, pour half a mixture of broth and gelatin. When the jelly is cold, put the beautifully sliced pieces of pickled cucumbers (3 pieces) or half a lemon of lime on top and pour the second half of the gelatin solution. This double-layered chicken jelly is better done in portioning molds.
The tongue (beef, veal, pork) boiled orThe jellied is always considered a delicious dish. The recipe variant, how to prepare a tongue-in-the-tongue, proposed here, can be called classical. The language has a very peculiar taste and texture, so it does not require any additions.
For pouring, we need one beef tongue,onions and carrots - two pieces, dried or fresh roots - parsley, celery, peppercorns, spices, gelatin - at the rate of 15 grams per half liter of water.
Tongue, carrots, onions, roots are filled with hot water and cook for at least two hours. Half an hour before the readiness, we add spices, bay leaf and salt.
Boiled tongue is cleaned from the skin and cut into small thin slices. Broth filter. Prepared in accordance with the instructions, gelatin is poured into broth and heated to the first signs of boiling.
The jellied tongue is usually served in a la cartesmall forms. In each we put pieces of tongue and carrots, pour broth and put in the refrigerator. To this pouring are served sharp seasonings - horseradish, mustard, ajika.
