Among the cold appetizers on the festive table for a long time in the national cuisine of many peoples the honorable place is occupied by the cold. Brew it from different types of meat, served with horseradish and mustard, with vinegar and ground black pepper. And the tradition to decorate the dish, too, each has its own people. As well as ways of preparation.
Why chicken and pork
Let's first define the terminology. Chill, it's jelly, jellied or cold - very strong meat or fish broth, which is frozen to the state of jelly and served in a cooled form. Brew it from beef, pork, game and poultry, valuable varieties of fresh or frozen fish. But especially delicious turns cold from chicken and pork leg. Chicken meat is tender, dietary, it is cooked quickly. And the broth from it is light, sunny-yellow, appetizing in appearance, with amber circles of fat. But the gelling substances in such meat are not always enough to freeze, especially if you use not chicken, but chicken. Therefore, they cook a chill from a chicken and a pork leg, so that the broth "grabbed" well. Of course, instead of a meat assortment, you can always use gelatin, thus saving your time in the kitchen. But not all the housewives love the smack and smell of this substance in the food. And they prefer to take longer at the stove, but cook a classic and very tasty chill: from chicken and pork leg.
Some rules
However, several rules should be remembered. To make the jelly clear and light, the broth should in no case boil. Boil only on low heat, and cover on the pan must open slightly. Brewed a chicken from a chicken and a pork leg for a long time. Bird meat is not less than 3 hours, pork is 5-6. The degree of readiness is checked by how easily and well it lags behind the bones. And the initial volume of liquid in the pan should decrease almost half. The first boiling water is usually drained, the carcass and legs are poured fresh, spices are put, etc. And cook until ready. Both types of broth are prepared separately, combined at the very end and must boil once.
The main recipe
So, if you need a chicken chill, the recipe is: divide the gutted and divided carcass into pieces, put in a saucepan and pour cold water about 2 fingers above the meat. Put on medium heat, allow to boil, cook for 10 minutes and drain the first broth. Rinse the saucepan, add the carrots (pieces 2-3) cut into mugs and pieces of roots (celery, parsley), whole onion, a few peas of black and sweet-scented pepper and bay leaves to the meat. Pour all the boiling water 5-6 cm above the meat, add salt and cook over a low heat until ready for about 3 hours. Scale and fat remove with a noisy. Salts can be added to taste. In another saucepan, cook the pork leg. Ready meat take out of broth, disassemble into small pieces, taking off the chicken skin. Broth the broth, combine, boil.
We serve competently
To make a beautiful chicken chill, the recipe recommends placing the fillets on the bottom of the plates, jellies or pialas, alternating it with carrot mugs and twigs of fresh dill or parsley. Suited and hard-boiled eggs, also cut into mugs. For sharpness and smell, pass the garlic head through the press and gradually add to each plate. Pour their contents with a hot broth, wait for the cold to cool, and put it in the refrigerator. Do not forget horseradish and mustard, as well as seasoning from apple or table vinegar with ground black pepper!
Cold mixed
Many believe that the recipe for a delicious cold must necessarily include not chicken and pork, but pork and beef meat. We can share with you and such. It is often used in Romanian and Moldovan cuisines. You will need 1 kg of legs of pork and veal, garlic head and salt. The legs are well washed, cleaned, put in cast iron together, pour 3 liters of water and cook without a lid on a small fire. Remove the scum, and when the broth is sufficiently rich - salt. Meat is separated from bones - it's a sign that it's time to take it out. And remove the fat from the broth. Each recipe for a delicious chill recommends that the housewives pour a small amount of broth on a plate and check how quickly it will solidify. If the process is short-lived, you do not need to boil the liquid anymore. Let it just basketsya with polchasika. And if you do not want to freeze - put it again on the stove and boil a little more. Chop garlic. Spread the meat on the plates, sprinkle with garlic, pour the broth and let it freeze. This is how the cold is cooked step by step.
When there is a multicast
For those who like to experiment with kitchen appliances, we can offer to prepare a chicken from a chicken and a pork leg in a multivark. Mistresses who use this device, for sure, will say that the dish is simply excellent. And time saving, by the way, is considerable! After all, you do not need to run to the stove without end, take off the scum and regulate the fire, so that the broth does not escape. To implement the plan you will need: pork - 1 kg (a piece of shank with a good flesh), as much chicken meat (you can take a few thighs or part of carcass), onion head, 1 carrot, a few pieces of laurel leaves and a handful of fragrant pepper. Coriander and roots will also be suitable - they should be cut into cubes.
The technique works for you
Wash the pork leg thoroughly, you can even brush it, and soak for about an hour in cold water. Then cut into several pieces and lay in a bowl multivarka. Wash and peeled carrots put there, cubes of parsley root and celery, followed by a washed onion. Only here you can not undress from the husks, for it is thanks to her that your holland will have an amazing amber tint. The last to put chicken thighs. Fill all with cold water (3 liters), close the lid and program the program for the option "Pilot / Chill" - about 5 hours. After the specified time, salt the dish, add the spices and another hour cook the jelly from the pork legs in the same program. Then take the meat out, let it cool down a bit, divide into pieces and spread it into plates or special molds. Broth the broth, cut the carrots into circles, put them to the meat. Fill with broth and leave to freeze. As you can see, everything is very simple and very tasty! For beauty, put in a frozen liquid on a branch of fresh parsley.
Jelly from the cock
In villages, from time immemorial, cooking of domestic chilli is made on the basis of broth only of poultry - ducks, geese, turkeys, guinea fowl, chicken. But most often, of course, cook it from the cock. And although languishing on the stove should "long" for a long time, even after 5-6 hours of cooking, its meat remains fairly harsh, lovers of delicacies do not frighten such "trifles". After all, the broth itself turns out so fragrant that the head is spinning from a teasing smell. The taste is absolutely beyond praise. So you can firmly say: if you at least once had a real homemade jelly from a cockerel, this holiday of his belly will remain with you for a long time. Are you interested in what is the secret of the dish? First of all, in addition to meat, broth is used for broth - heart and liver. They give a special satiety and cooked jelly. From the liver, the dish also receives a special peculiar taste. Well, thanks to the paws, this cold is guaranteed to freeze, and it will not have to be spooned like a regular soup.
How to prepare
For each kilogram of meat requires 2-3 liters of water, about 6-8 cloves of garlic, salt to taste. Prepared rooster chop into portions. Wash well and paws, only claws first chop off. In the pan, put them, head, liver, heart, pour water and let it boil. Drain the water, add fresh hot, and then put the carcass of the bird in the pan. Cook on low heat, removing scum. When the meat will be soft enough, but not yet ready, paws and head, liver and heart remove from the broth and continue cooking, adding a cold and adding spices. In the end, the meat is divided into pieces, and some parts - thighs, wings, neck - you can leave and on the bones. Spread on plates, add crushed garlic and fill with a soup. It freezes so cold fast and gives pleasure to all who like to eat delicious. Our grandmothers claimed that salty or pickled cucumbers would be better than other dressings for this jelly. They will shade the taste of the broth and help to recognize all its shades. Let's try, huh?