Chilled chicken. Recipe and technology of preparation

Chilled and jellied - it's hearty and delicious dishes, 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 cold or pouring, 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, make sure to remove the foam, add whole carrots to the broth, cut into slices at the end, and an onion, which must be pulled out.

Fourth, the fire must be very, very small, so that the liquid does not practically evaporate. Add water during cooking is not recommended.

Let's dwell on how to cook a pork chill correctly. It is necessary to pour at least seven liters of water, put pork in it and legs, bring to a boil and lower the fire. Cook this way for two hours, given all the rules that were set out above. Now you can add chicken and cook for another two hours. After the meat starts 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. Then add the chicken cut into pieces, reduce the heat and extinguish it for a very long time, putting the circles of purified carrots. 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 chilli from chicken. The recipe is quite simple, but the dish will turn out very unusual. All the steps will need to be repeated, as in the previous recipe. Only carrots cut into strips, and in the end add to the broth chopped in the same way pickled cucumbers.

A hearty 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, chop 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 jellied 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 jellied, pour into the broth. It is better that such a pouring was 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!