The jelly (another name "jelly") is a hearty, tasty and nutritious cold meat dish, well suited for both festive and everyday menus.
Recall: the jelly is not a type of jellied, because the jelly-like consistency of jellied dishes is caused by the use of gelling agents (gelatin and / or agar-agar), and the jelly is prepared without these additives. The jelly gets the state of jelly (that is, what is called, freezes), thanks to the gelatin contained in the original products.
Usually in Russia, Belarus and Ukraine, the jelly is cooked from pork and beef. Tell you how to make a delicious chilli from chicken. This dish is prepared faster, it is less fatty and easier to digest by the human body. It can even be recommended for dietary nutrition. Chicken from chicken is very popular in Moldova, in the South of Ukraine and in Romania.
Preparing a chill from chicken has its own little "tricks". It is better to use for cooking not a chicken, but a cock: in its meat and cartilage there is more natural gelatin. If you do not have the opportunity to buy a cock or do not want to mess around - you can buy a leg and / or breasts. Even in the preparation of this dish must use chicken legs - it is this ingredient that will provide good congealing.
Delicious chilli from homemade chicken
Ingredients:
- cock (with head and paws) - 1 weight 1.2-1.5 kg (well, or 1.3 kg of chicken + paws - 300-400 g);
- onion - 2-3 pcs .;
- parsley root - 2-3 pcs. (optional component);
- carrots - 1-2 pieces;
- garlic - 5-8 denticles;
- pepper peas 5-8 pcs .;
- cloves - 3-5 inflorescences;
- bay leaves - 5 pcs .;
- salt;
- parsley greens.
Preparation
The gutted and cleaned carcass of the cock is thoroughly washed, cut into pieces, the feet and head are also used. Paws should be scorched on an open fire and cleaned, claws cut. We put the pieces in a saucepan, add the peeled onion (stick the cloves into the bulbs), the roots of parsley. We fill everything with water so that it covers the meat for 3-4 fingers from the top. Bring to a boil, reduce the fire to the smallest and carefully remove the noise. Cook on low heat for about 2.5-3 hours (depends on the age of the bird). Periodically, carefully remove foam and fat. We extract the meat from the broth (we throw out the onions and roots of parsley), and cook the head, neck, wings and legs for about 1 hour with the addition of carrots. For 20 minutes before the end of the process, add the bay leaves and peas of pepper. Slightly greasy.
Separate all cooked meat from bones (you can chop it, if you want) and put it into deep plates. Carrots are sliced. Ready chicken soup seasoned with chopped or pounded garlic, let's settle and filter. Disposed on plates meat decorate with greens and carrots, you can also put in a plate of hard-boiled eggs and / or cooked beans. Fill with chilled broth and place the plates in a cool place (on an unheated veranda or balcony, on the shelf of the refrigerator). To the ready chill from the chicken we serve the sauce of grated horseradish. From drinks, you can choose any table wine (better light), rakia or vodka, berry unsweetened tinctures.
You can prepare a mixed cold from turkey , chicken meat and