A stool, a cold, a jellied - dishes, very similaron the technique of preparation. They are typical for Slavic cuisine, as well as for Western Europe. Deliciously cooked, originally decorated, chilli has long been an excellent decoration of any festive table.
Primary requirements
The dish refers to the category of snacks from the bird,fish and other types of meat. It can be spicy and spicy - depending on those seasonings and spices that the cook puts in the dish. Usually, the number of obligatory ingredients includes garlic - in this regard, especially indicative of chicken chill. Brew broth with various roots, carrots. However, when liquid is poured on plates, many are limited only to "yushechkoy." No pieces of carrots, nor other components of the broth in the jellyfish do not fall. The main requirement for a dish is that it should be transparent, light, saturated with amber shade.
With what they eat
Quite an urgent question: what is the cold served? There can be several options. The acid shades the taste of the dish, so often table vinegar is placed on the table, slightly diluted with cold boiled water and very generously flavored with spicy ground pepper (black). Great for horseradish - home or shop. It was most often served as a refueling. But it is customary for gourmets who prefer a dietary chill from chicken necks, it has been accepted for a long time to offer him mustard, yes more sharply. An obligatory "accompanying" dish was a salad of cabbage - red or common, white-headed. It was not shameful for our ancestors to prepare for the jelly another salad: grate black radish, add salt, sprinkle with vegetable oil and sprinkle with vinegar, sprinkle this magnificence with green onions or feathers of garlic.
Cold chicken
To keep your chicken cold well,it is necessary to take a fat carcass. Of course, this is the case if you plan to cook without gelatin. On the other hand, young meat (alas, postnovatoe) is better boiled, it becomes soft, tender and just melts in the mouth. However, you can make and from the carcass of an adult bird such a chicken chill, in which the teeth will not get stuck. You just have to boil the broth longer. For the cook, the bird is placed with the paws, sometimes with the head. Let's try?
Recipe # 1: with the egg
To implement this recipe,In addition to the main product, several pieces of bay leaves, several cloves buds, a handful of sweet and hot peppercorn, 5-6 cloves of garlic, fresh greens, 1 onion, salt (to taste) several eggs (for jewelry). Prepare the chicken chill in this way: the bird is washed, cut into pieces, put in a deep saucepan, pour cold water (liter of 3 or so). Add a whole bulb, spices, let it boil over high heat. Then remove the scum, add salt, reduce the heat to medium and cook until the meat itself separates from the bones. It is important that your chicken chicken (the recipe with the photos attached) is not strongly boiled and bubbled, otherwise it will turn out hazy in appearance, unappetizing. When the meat is ready, and the broth volume decreases by about a quarter (or twice), strain the liquid twice. Remove chicken from the chicken. Cut the meat into portions. Garlic let through the garlic or also cut - "petals". Boil the hard-boiled eggs, cool, clean, cut oval, circles, slices or halves - as you like. In special plates or shapes lay out the meat, garlic, pour a little broth. If it has already cooled down, place the containers in the refrigerator. When the jelly "grabbed", lay out pieces of eggs, beautifully decorate them with twigs of parsley and dill and add more broth. Put the plates again in the cold, and after a couple of hours a tasty and very pleasant-looking snack is ready!
Recipe # 2: with carrots
Note that the most remarkable way is obtainedchicken jelly in the multivark. The device as if specially invented for this dish: when choosing the right mode, the broth does not bubble, does not grow turbid, the meat calmly languishes in itself, reaching the required condition, perfectly boiled. And everything is prepared very simply! The carcass should be cut into 4-5 pieces, put in a bowl, add a pinch of coriander, fragrant pepper and other spices, carrots cut into pieces and 50 g of celery root. Add the water and turn on the contents to boil. Try to see if your future chicken salted is enough. In the multivarke set the mode "quenching" and leave for 2 hours. When everything is ready, remove the meat from the bones, broth the broth through 3 layers of gauze, spread out-pour all over the plates and let it freeze. If desired, separately boil several carrots entirely, brush them, cut them figuratively (asterisks, triangles, etc.) and place them in plates with a cold one. Wonderful, richly jelly you are provided!
Recipe # 3: with turmeric
It is believed that this dish is best servedfrom the cock. Then it necessarily freezes well and has the same "sunny" color that the mistress is diligently seeking. But what if you have to cook from a post-chicken? In this case, pork legs are placed in the pot. In their bones is enough natural gelatin, which, getting into the broth, promotes its congealing. Plus at the end of cooking or when the pan is already off the fire, add a little turmeric to the liquid. It will give the dish not only a delicate aroma, but also a wonderful saturated color. Otherwise, follow the recommendations described.
