How to make a tasty and richly made chilli from chicken legs

Few people know that the chicken paws contain a special collagen that perfectly helps people with joint diseases. Than to swallow tablets with chondroitin and glucosamine, eat a chill from chicken legs. The recipe for this dish, which is not ashamed to put on the festive table, is not very complicated. Only you need to consider that along with the feet of the chickens you need to stock up on the shins or thighs - so your chill will also be meaty, hearty. Many housewives prefer to use for this cock dish - it has more collagen. One kilogram of paws should be taken with two legs or one thigh (or ham).

The first thing we need to do is to soak the paws in cold water for three hours. After this long water treatment, the paws are rubbed from the dark spots very easily. Then they need to be cleaned of films. We clean the large carrot, large-sized. My bulb, cut only the dry upper part and lower roots, leaving untouched husk. We put together vegetables, paws and shanks into a saucepan, pour three liters of cold water. We cook about two and a half hours. The main thing in this process is not to miss the moment of boiling of the liquid. The foam that appears should be carefully removed with a noise, otherwise the chill from the chicken legs will turn out to be cloudy.

After two or three hours, turn off the fire. Broth filter. The bulb is thrown away - it has already given away its golden color and aroma. From carrots you can cut cute star-flowers and then decorate them with a ready-made chill from chicken legs. Paws are also no longer needed - you can give them to pets. But with the shanks or ham, we take meat off, sort it into fibers and return it to the broth.

Again, put the pan on the fire. Season with broth bay leaf, fragrant pepper peas, chili (at the tip of the knife), salt to taste. We cook another forty minutes. Check the chill from the chicken legs for thickening: if the tea spoon of broth under the fingers is viscous, like liquid glue, then the dish is ready. If it so happens that the liquid does not want to freeze, we introduce into it the gelatin dissolved in cold water, after which we cook for another 10 minutes. Two or three slices of garlic to cut lengthwise into slices, chopped parsley. Introduce these new ingredients into the viscous broth and cover the pan with a lid. Turn off the heat and let it brew for five minutes.

Broth the broth by forms. When it has cooled to room temperature, put in the refrigerator. Ready dish decorate with flowers from carrots and fresh herbs, halves of boiled quail eggs. Serve a chicken with chicken legs along with mustard or horseradish. You can paint the surface of the dish with mayonnaise mesh. As a snack to the chill you can serve pickled vegetables.

And now some advice. Salt broth intensively: frozen, it will be just right. You can make a dish puff. When the broth is cooked the right time, we pull out and clean the chicken legs from the bones. Fill the molds in the following way: at the bottom we lay the fibers of meat, on it - chopped garlic cloves. Fill it with a broth. If a dish, standing in the refrigerator for several hours, still does not freeze, we proceed as follows. We heat it, filter it. The meat is sent back into the molds, and in the liquid, add half a spoonful of gelatin, previously diluted in 100 ml of cold water. Broth on a slow fire, but do not boil. Then we fill them with meat in forms.