Chill: recipe

It is unlikely that there will be a man who would refuse to taste a chill. On this subject you can talk a lot, the housewives for sure there are a variety of recipes and unexpected "raisings" of cooking this dish. A homemade chicken can be cooked with the addition of pork or lamb, beef or veal. Some people put only chicken or turkey in the chill, others try to mix different types of meat. It is necessary to say that it is not difficult to cook it, and once you prepare this delicacy for a family or guests, you will take a recipe for armament and pamper yourself and loved ones much more often.

Let's talk about how to make a delicious cold: a recipe with pork legs. You will need a five-liter pot. Take three pork legs. If they are large - two are enough, if on the contrary, small ones - take four. Remember that the amount of these or other ingredients is approximate, the proportions are inaccurate. When cooking holodtsa, these accuracy is not needed. It is not important what kind of meat you decide to add to the dish. Put the legs in a saucepan, pour water on ¾ of the volume and cook. When the water boils, remove the foam and put the broth onion (you can two) and a few cloves of garlic. Also add bay leaf, pepper. Today your chill will be with chicken? Then, for convenience, cut it into several pieces and put it in the refrigerator. Put it to the legs you need about two to three hours after they boil. If the composition of the hollow comes game, then lay it in a pan with the legs. So hard meat will boil well. We decided to add pork or veal - put the meat in a cold in an hour and a half after the legs. When you add the meat - salt and leave to simmer on a small fire under the lid for at least three hours. You will understand that the future jelly cooks when you see that the legs are boiled, and the bones in them are easily separated. Approximately one hour prior to readiness, you need to put two peeled carrots in a saucepan.

So, the meat was cooked. 20 minutes after turning off the fire, proceed to the cutting. Remove the legs and carefully separate the bones. The remaining skins and pieces of meat cut and folded into a large vessel. Chop the chicken, chop the meat, which was cooked with legs. It is better to mix all the resulting pulp. Strain the broth. Take a few large cloves of garlic and chop them. Garlic can mix with meat, you can evenly distribute on plates, in which you will put a cold. Usually it is three deep bowls. Cut the carrots into circles or semicircles. Put them on the bottom of the plates. Now spread the meat on plates and fill with broth. Put the future jelly in a cool place. When it cools down, send it to the refrigerator. When the jelly completely stiffens - it is ready for use. Now you have an idea of how to cook a cold. The recipe is simple and generalized, you can easily diversify it to your liking.

And now we will focus on some secrets and nuances. Everyone cooks a cold in their own way, the recipe can be one for everyone, but the taste will always be different. It depends on what spices you prefer, what kind of meat you want to see in the composition of the dish.

1. The jelly, the preparation of which presupposes the use of gelatin, is unlikely to be appreciated by guests and household members. A real jelly is cooked without gelatin. Gel effect is the presence of pork legs (heads, tails, ears) and a long process of cooking.
2. Many advise to put in a chill several pieces of different meat - leg, a little pork, a bit of beef. Then the taste will be particularly intense.
3. For fragrant aroma put a root of a celery.
4. Try not to add fatty meat to the jelly. Legs, cartilage already contain it, and if it is too much, then on the frozen chill will be a thick layer of fat, which will make the dish unappetizing.
5. If you add to the broth during cooking unrefined bulb, then the color of the prepared dish will be an amber or golden hue.
6. The longer the cold is cooked, the more intense the taste of the prepared dish will be.