Some secrets of cooking
Before I share with you interesting recipes, I would like to talk about general cooking rules that will be useful for caring hostesses, beginners in the kitchen business. In fact, the dish is a broth that is cooked until it thickens. Previously, only pork or beef was used for the jelly. But recently a wide range of products allows you to make a chill from seafood or chicken. This last option is considered the most dietary.
If you chose chicken, take those parts of the bird in which there are many cartilages (wings, shins or necks). Only in this way will you get the broth of the right consistency. From a fillet to weld similar it does not turn out.
Dietary chicken made from chicken is prepared much faster than pork. You only need three hours instead of the usual six.
You can check the readiness of meat by trying to separate it from the bone. The fibers should be easily separated.
After cooking, the liquid is filtered through a sieve and added with gelatin, but if you cook chicken, then often the jelly thickens without it.
Top recipes
Traditional chicken chicken
This dish is sure to be loved by all members of your family for its sharpness and nutritional value.
You will need these products
- Wings, necks and legs of chicken - 2 kg
- Carrots and onions - 2 pcs.
- Garlic
- Black peppercorns
- Bay leaf
- Salt
Description of the cooking process
- Vegetables need to be washed, peeled and cut into very large pieces. Each bulb should be cut in half, carrots - large circles, and garlic - slices.
- All these ingredients are piled in a saucepan, add the washed meat to them and fill with water so that it completely covers the food. It is immediately added and salt with pepper and bay leaves.
- Cook the future cold for at least two hours. In the beginning, you will definitely have to look after him and take off the foam.
- When the meat starts to easily separate from the bones, you can remove the dish from the fire and cool it down a little. Then the liquid is filtered through a colander. Vegetables can safely be thrown away, and the meat is spread over the dishes for pouring. Then evenly distribute the liquid on the plates and send the jelly to a cold place until it freezes.
Chicken and pork chill
For a more satisfying cold, it's worth adding a little pork to it. Your household will rightly appreciate this experiment.
Ingredients:
- ears and pig's head
- chicken legs - 2 pcs.
- carrots - 3 pcs.
- onions - 2 pcs.
- garlic - 3 heads
- Salt, pepper and bay leaf to taste
Procedure:
Most of all you have to mess with the pig's head. From it you need to cut off your ears and soak in cold water for at least 12 hours. Then it is cut from below, so that the skull remains whole, washed and begin to cook in a deep large pan or bucket.
Cook pork will have about six hours, periodically removing the foam and replenishing the boiled water.
Cut the onions into large pieces, chop the carrots. Two hours after cooking to the head, send the onion, and then after the same time period, put the whole leg and carrots.
Garlic is passed through the press and spread evenly to the bottom of the plates, in which the cold will be poured.
After finishing the cooking, remove the skin from the head, and remove the remaining fatty and non-meat parts (for example, the brain). The remaining meat is finely cut and laid out on prepared dishes.
From the liquid are caught onion and carrots, through a sieve poured into plates and put in the refrigerator to freeze.
In modern conditions a pork chill is prepared only for very big holidays and only devoted lovers. But an analog of chicken meat can afford even a very busy hostess. We hope that our recipes will help you with this.