Chill: recipe with step-by-step photo. Recipes of homemade cold from pork legs, beef, chicken, with gelatin in multivark

A generous and nutritious jelly is a frequent visitor in the festive menu. Despite a simple list of ingredients, he found himself a truly legendary fame. In Russia, fat jelly was served on the second day of the feast in the richest families. And today thousands of owners of the post-Soviet space do not deny themselves the pleasure of planting a massive salad bowl with a popular meat dish for Christmas or New Year's table. Nowadays, like hundreds of years ago, such a gesture testifies to the well-being and high prosperity of the owners of the house. But only if it comes to a real rich homemade cold, a recipe with a photo of which we provided below. Cooked from pork shank, beef legs, chicken and vegetables in a multivark or traditional saucepan, it has not only an appetizing view and striking taste, but also a number of useful properties. It's a pity they only know about them.

The composition of a competently prepared cavity includes many important for the organism micro- and macroelements. Including: boron, phosphorus, rubidium, calcium, vitamins A, B9, C. Minoacetic acid reduces the hangover syndrome, and glycine accelerates the work of the brain, reduces stress, eliminates depression. Men who smoke cold at a festive table, rarely suffer headaches the next morning after a feast. And women, periodically celebrating such a dish in their diet, feel the positive effect of collagen on the skin and muscle tissue. An important role is played by the natural immunostimulator retinol available in the chill. It significantly strengthens the body and improves eyesight. Despite the impressive amount of useful substances, it is recommended to eat cold meat not more often 2-3 times a month. The dish has an increased level of cholesterol and histamine. And also, high enough caloric content.

Spicy chilli from chicken with gelatin - step-by-step recipe with photo

The most delicious cold is obtained in that case, if for its preparation use at least 3 types of meat. In our case it's a chicken, a home cock and pork. A set of spices to make the dish more piquant taste completely unsophisticated: laurel, pepper, garlic and salt. Of course, any cook (even a beginner) can successfully change the taste of a piquant chill from chicken with gelatin according to our recipe with a photo, adding extra spicery - coriander, nutmeg, Italian herbs, etc. But changing the recipe, do not forget that prolonged cooking sometimes leads to unexpected taste and aroma.

Necessary ingredients

• home cock - 0.5 pcs.
• chicken fillet - 0,5 kg
• pork shank - 1 pc.
• bay leaf - 2 pcs.
• bulb - 1 pc.
• gelatin - 2 tbsp.
• sweet pepper - 5 peas
• black pepper - 7 peas
• ground pepper - to taste
• garlic - 3 teeth
• salt - 0.5 tbsp.

Step-by-step instruction on the prescription with a photo of a chicken cold

1. All the meat ingredients are prepared according to the prescription carefully. Half the carcass of the rooster peel off from all the feathers, cut the scallop with a knife, chicken fillet wash in running water. Fold all the ingredients in a deep saucepan and pour over with water. Bring to a boil and remove from heat. Rinse the meat from the gathered noise, drain the broth.

2. Transfer the ingredients into a clean pan, pour again with water. Add to the main components of the spice: salt, bay leaves, pepper. Then send the whole bulb. Bring the broth to a boil over medium heat and lower the head to a minimum. For complete readiness, 6-7 hours of slow cooking are sufficient.

3. If the previous steps are carried out correctly, as a result, a concentrated aromatic broth of yellow color is formed in the pan. Meat should easily fall behind the bones, and the bulb - scatter on the layers.

4. If you do not like too much greasy jellied, remove the main layer of melted fat with a bubble until the broth is still hot.

5. Then catch the meat on a flat plate and let it cool down properly. The remaining liquid is filtered and poured into a saucepan. In a glass of hot broth, dissolve the gelatin and pour into the bulk. Put on the fire for another 5-10 minutes.

6. Gently peel the fresh garlic cloves from the husk and pass through the press. For lack of such, grate garlic on a small grater. Mix the resulting mass with the rest of the salt and ground pepper.

7. In re-boiled strained broth, send garlic mass with spices. Try it, it does not have to be fresh. Ideally, the jelly is slightly salty.

8. Cool down the meat to the fibers, removing all the bones, cartilage, veins and skins. Distribute the poultry and pork to deep plates, occupying at least half the height. Fill the meat with a hot broth and leave in a cool place for the night.

9. Ready piquant chilli from the chicken with gelatin according to our prescription with a photo get out of the refrigerator (verandas, balconies, etc.), lower it in warm water for a few seconds. Turn the dish over to a flat plate. To the final view of the jellied was even more attractive and aesthetic, at the stage of pouring place on the bottom of the plate carrot rings, olives, strips of Bulgarian pepper or twigs of fresh greens.

Sturdy jelly from pork in multivark - step-by-step recipe with photo

In a modern multivarker, you can cook an incalculable amount of all sorts of simple and complex dishes according to the most unusual recipes. All of them are more or less successful. But a full-bodied pork chill seems to have been created for cooking in a similar device. With the help of a wonderful technique, the long hours longing of meat in broth became a mere trifle for any mistress. Now you can select the time and mode on the taskbar, and do your own thing until the process is complete. While the smart machine does not sound, signaling the end of cooking. Then it will only be necessary to distribute the meat on plates, pour a substantial pork chill from the multivarquet and leave it in the cold until it thickens.

Necessary ingredients

• pork leg - 1 pc.
• crumb of pork - 500 g.
• beef knee - 1 pc.
• bulbs - 2 pcs.
• carrots - 2 pcs.
• bay leaf - 2 pcs.
• parsley green - 5 branches
• black peppercorns - 7 pcs.
• sweet pepper - 5 pcs.
• salt to taste

Step-by-step instruction on the recipe for pork chill with a photo

1. Meat carefully: soft parts wash in cold water, scrape the leg with a knife and also rinse. Fold in a bowl multivarka pork and beef, peeled carrots, whole bulbs, salt, pepper, bay leaves.

2. Fill the bowl with drinking water just below the "maximum" level. Close the cover firmly. Select the "quenching (meat)" or "cold" mode and set the time to 2.5 hours. After warming up the multivariate, the time will begin.

3. After the sound signal, open the cover of the kitchen unit. According to the recipe inside should be cooked meat, whole vegetables and a bright yellow-golden broth. Remove all carrots, bulbs and parsley sprouts from the liquid.

4. Take out the meat and distribute it on a flat plate or a chalkboard to cool quickly. Correctly cooked pork and beef should easily fall off the stone.

5. Bright, saturated and very fragrant broth strain through a fine sieve. Try a decoction, it should be slightly salty. Cooked carrots cut into rings in 0.5 cm thick.

6. Separate cooled meat from any veins, skins and bones. Slice the pulp in small slices using a chef's wide knife.

7. Put a layer of pork on a plate or a boat with high sides, then distribute the carrot rings. Fill the mass with a hot filtered broth. Leave the jellied at room temperature for cooling, and then move to cold until thick.

8. Ready-made wholesome pork chilled on a prescription in a multivarker, hold in a warm room for 5-10 minutes, then turn over and lay it on the presentation plate. If the dish is intended as a guest-guest, it is better to immediately pour it into glass jars with tight lids.

Delicious Beef Cold - step by step recipe with photo

Often a delicious cold beef is prepared with the addition of factory gelatin. It is added to the food at the end of cooking. But in culinary circles there is a simple secret that allows to exclude artificial additives. To make ready beef cold according to our recipe with a photo turned out dense, saturated and viscous, it is recommended to add to the meat components the popliteal part of the foot. During cooking, it will allocate a sufficient amount of gelling substances, so that the prepared dish is reliably thickened by cooling.

Necessary ingredients

• beef leg - 1 pc.
• popliteal part - 1 pc.
• rear part - 1 kg
• bulbs - 2 pcs.
• black pepper - 7 peas
• sweet pepper - 5 peas
• chopped garlic - 1 tbsp.
• leaf of laurel - 3 pcs.
• salt

Step-by-step instruction on the recipe with a photo of a beefy cold

1. All the meat ingredients in the recipe should be prepared before cooking. Rinse off the fillets in cold water. From the legs remove the skin and soak the meat for 1 hour. Fold all the ingredients in a deep saucepan and pour with clean water.

2. Add whole bulbs and put them on medium fire. After boiling, reduce the power to a minimum and remove the noise.

3. Cook the beef jelly for at least 7 hours on a weak flame under a barely covered lid. During the first hour, permanently remove the foam.

4. After an hour and a half from the beginning of cooking, remove the loin beef parts, according to the recipe. This time is enough for them to reach the condition. The rest continue to boil.

5. At the end of time, put all the meat on a flat plate. Bulbs get out and discard. They will not be useful any more.

6. The remaining liquid is placed again on the plate. Garlic chop and mix with pepper, salt, bay leaf. Guided by personal taste preferences, you can add to the composition of a wider range of spices.

7. Spread the spices in boiling broth, cook for another 2-3 minutes. Strain the hot liquid through a fine sieve. The remains are discarded, they can contain fragments of bones and other uselessness.

8. Chilled meat, in the meantime, separate from bones, skins, cartilage and veins. Cut the flesh into pieces of the usual size. Distribute on deep salad bowls, if you serve in them, or on small bowls, if you decide to turn the jellied on flat plates.

9. Fill the meat with a hot broth. Leave a delicious cold beef from a recipe with a photo in a cool place for the whole night. If you want the dish to be not too greasy, after an hour after pouring, remove the top layer of the broth with a large spoon.

Cold from the shank (pork legs): a detailed video recipe

Traditional chilli from pork shank is one of the few dishes that lead to panic in modern housewives. Long digestion of meat in aromatic broth destroys all pre-holiday plans, and regular stirring, salting and so on distracts from pressing matters. Nevertheless, without such a customary and all-admired meat dish, it's difficult to do in the midst of winter holidays. To prepare a knight from the pork legs no longer puzzled the monotonous processes, which are always busy with moms, we prepared a detailed video recipe. Learn about all the secrets and intricacies of the preparation of the jellied - and boldly take the cook! To prepare the most delicious and satisfying homemade cold, the recipe with a photo should be carefully selected and carefully studied. Numerous variants differ not only in the list of ingredients, but also in the way they are cooked, the duration of cooking, the sequence of processing, etc. Pouring from pork shank, chicken with gelatin, home cock, beef in a multivark and other components can each time be unique, if you use the elementary rules and trust your own culinary flair.