Chicken from the pig's head: a recipe for cooking

On the festive table, an honorable place is always jelly or cold. The housewife does not even intimidate that for his preparation you need to spend not too little time. As a result, you get a hearty and very tasty snack, which everyone will like. There are no indifferent people. Usually this dish is made from beef or pork legs and poultry meat. But an interesting and no less tasty option is a chicken from a pig's head. Here we are with you and now consider several ways to prepare it.

Standard recipe for making a swine head

By and large this dish is not particularly different from any other holland of pork, but the housewives have one that is made from heads, it's called brawn. It differs such a cold from the pig head from the usual only by the ratio between the broth and the meat. It is very thick and is a good snack or breakfast. Now tell you the recipe for this great meal.

Well washed and scrape the pig's head. If you soak it overnight - it will be an ideal option. We put in a saucepan, add a piece of lean meat, a couple of pork legs, pour water - three centimeters higher than meat - and send it to the stove. Remove after boiling foam, add spices and laurel leaf, pepper, salt. Many housewives put a peeled bulb and a carrot for flavor into the pan. We cook for three hours on a small fire. Transparent broth or not, we do not care, since we take it quite a bit, just as a bundle for meat. From the fire we shoot at a time when the meat begins to easily move away from the bones. We cool, we catch meat , we remove cartilage and bones from it, cut into cubes not more than one centimeter. On the cutting board finely chop the garlic and mix it with the cooled meat.

We form a cold

First of all, you need to prepare a finished product for the product. We take a tray for this and we will lather it with food film. That's it and we will lay meat with garlic. Then pour the broth. You do not need to add a lot of liquid in any case. Minimum - for gluing pieces. Stirring. The package or film is collected from above and threaded up, then sent to the refrigerator for a day. Finished chill from the pig's head is released from the package / film, cut into slices and served on the table - with horseradish or mustard. Even tastier will be with boiled potatoes, especially if you pour it with oil and sprinkle with herbs. What is the advantage of this dish? In its small price, since meat costs an order of magnitude more than the head. The only thing, the brawn does not need to abuse those who have problems with the liver or stomach, as well as people who are overweight. If desired, the chill from the pig's head can be made more dietary. Subcutaneous fat in the process of cooking turns into a broth. Catch the meat from it, strain it and send it to the refrigerator. Then remove the fat from the spoon. Everything, the question is settled.

A more complex recipe for a biscuit: with zira, garlic and onions

To prepare it you need to stock up with the following products: a pig's head, a large bulb, two carrots, garlic - four denticles, zira, pepper black peas, bay leaf, salt.

So, the chill from the pig's head, the recipe for cooking. First of all, in a store or in the market, we buy a fresh head of a fairly young animal. Please cut it here in several parts. Coming home, well, under running water, we wash out our byproduct. Carefully check the skin, it should not have bristles. If it is, it is necessary to sing it. Next, with a hard sponge or brush, carefully clean the nose of the animal and its ears. Then we take a large pot, add all the parts of the head to it and fill it with two fingers above the pieces of meat with cold water.

The process of making a cold according to this recipe

We put the pan with by-products on the fire, preferably the middle one. We wait until the boil, we remove the foam. We completely put the previously cleaned onion, carrots and garlic in a container. Then add a bit of black pepper peas, bay leaf and zir. Reduce the maximum fire. Everything, let it be cooked for seven or eight hours. If you do not want to get a murky broth, do not cover the pan with a lid. Surplus fat is desirable to remove. Solim jelly from the pig's head for 15 minutes before the end of cooking. A sign of readiness, as you already know - loose skin and meat from the bones. We put our head on the baking sheet. Then fatty interlayers, skin and bones are returned to the pan, another 45 minutes brew. Water at the same time in the jelly is not necessary to add, because it will be worse to freeze the jelly, and the taste and color of the dish will deteriorate. By hand, we divide into small fibers pieces of meat, we spread them into shapes. Broth filter through a dense gauze or sieve. To taste it should be a little bitterish. Fill the meat and send it to the refrigerator for the night. In the morning you can serve on the table - with horseradish or mustard.

"Specific" recipe for the cold from the head

Products list: pig head, onion and spice. When buying a head, please cut it into four parts. We clean it very carefully, using running hot water, then rinse with cold. Cut the fat. Some housewives harvest it for the winter according to the following recipe. Nashpigovyvayut garlic, padded in salt and black pepper, put in a bowl and cover, without completely blocking the air. Day - at room temperature, a day - in the refrigerator, then lay out on bags of cellophane - and in the freezer. All is ready. We return to our head. We put her pieces in a saucepan, pouring hot water there. Boil, remove the foam, cook on a small fire for five hours, not forgetting to put onions and spices. Then we salt and cook for another hour. We take out the welded pieces, separate the meat from the bone, cut it, divide it in trays and fill it with filtered broth. Sprinkle with squeezed garlic and after cooling we put it into the refrigerator.

Another way to cut and cook a pig's head

Preparing a cold from a pig's head can be a very interesting process. Especially considering that you can make two dishes from the product. And if desired, even four. One piece of the head, for example, you can put on a delicious borscht, and fry ears with cabbage. In general, we ask the butcher to cut his head in the following way: gently cut off his cheeks, cut his head into two parts along, and finally cut each of these halves into two parts. At home we scorch the remains of stubble and diligently wash the meat. You can even brush for washing dishes. Soak in water, slightly salted, preferably even left overnight. In the morning we take out our cheeks and put them in a saucepan, pouring onion shells, pouring cold water and cooking for two or three hours. The remaining meat, along with a couple of bulbs, is cooked in another saucepan - five to six hours. Solim immediately after boiling. After the lapse of three hours, we pour black pepper pepper, for 15 minutes before the readiness - a laurel leaf.

The final stage of preparation of pork and cheese cheeks

Cheeks, after they are cooked, salt, well lubricate with garlic, rubbing it on a fine grater. Then we treat it with spices, cool it and put it into the refrigerator. And now the final stage of how to make a chill out of your head. Here begins the most interesting and tasty. Therefore, try not to eat everything during the dressing process and carefully look for small bones. We lay out the meat on clean and dry trays, fill it with broth, first strain it, after a little settling, remove excess fat. Then we send it to the refrigerator. In the meantime, while the jelly will freeze, we take out the cheeks of the pork, cut them into thin strips and snack. Bon Appetit!