Cold turkey: cooking options

Chill-dish is a universal dish. Perfectly fits into the everyday menu, does not defile its presence and any solemn feast. Yes, there to say. No New Year's table does not do without this obligatory and, it should be noted, really delicious food. It is traditionally prepared from pork. But we would like to invite you to pay attention to an alternative option - a cold from turkey. It turns out it is no worse, if not even tastier, moreover it has an undeniable advantage - it contains a much smaller number of calories, which is very useful when the "belly holiday" is on the agenda

But before talking about how to prepare a cold from a turkey, I would like to dwell on some aspects, the incorrect interpretation of which sometimes leads to the emergence of culinary misunderstandings.

So all the same: the cold or the jellied?

There is a difference between these two dishes. Do not say that significant, but still. So, the cold (from turkey, pork or other product), is prepared on the basis of natural gelling broth, while the preparation of the gelatin involves the use of gelatin. It can not be said that gelatin is a harmful product. Just the right approach to the preparation of the holodtsa - this is the key to success. And what is this correct approach? In the choice of turkey meat - in our case. Or rather parts of her carcass. So, to get at the output is still not a thick soup, but a cold, it is necessary to take for cooking wings, in which there are many bones and ligaments, giving the kind of stickiness that is so necessary for this dish. But since there are not so many wings in the wings, usually the shanks are cooked with them. Sometimes, however, they make a cold from the neck of a turkey. Not to say that it turns out tasteless, just this option should be considered as a budgetary one due to the lower cost of this by-product.

Well, now, when we finally figured out once and for all what we need to properly prepare a cold turkey, go directly to the recipes.

Option classic

To prepare a jelly for this recipe, we stock up:

• Turkey wings (six pieces);
• Shin (four pieces);
• Carrots (1 piece);
• Onions (1 pc.);
• Laurel leaf (several pcs.);
• Cloves (5 pcs.);
• Black pepper (8 pcs.).

Cooking process

The meat of the turkey should be washed well, the calf is peeled off the skin (this number will not pass with the wings, so leave them as is), put them in a saucepan and add water. We do not need much liquid, pour it so that it only covers the meat. We put on fire, after boiling we throw there the cleared uncut carrots, the whole bulb without husk, salt, leave to cook on low heat. After a few hours, the vegetables must be taken out, and the meat is cooked for another hour. 10 minutes before the end, we throw in the broth a laurel leaf and our seasonings. A sign of readiness - meat is easily separated from the bone. If we found it - it's time to get it.

Then everything is as simple as that. After cooling, the meat is rid of bones, we disassemble it into pieces, lay out on pialkami or trays. Broth filter, pour it turkey. If there is a desire - you can also put there and chopped boiled carrots, greens, add finely chopped garlic.

All. It remains to put our jellyfish from the turkey in a cold place, wait for its complete freezing, and then serve it on the table. By the way, it can be easily obtained from the forms - it's enough just to walk with a knife on the edges of the dish and turn the contents neatly onto the plate.

There is another option of cooking, when as the main component of the dish - meat - is used not only turkey, but also chicken. By the way, a very interesting way, which deserves attention.

Chilli from turkey and chicken

Before presenting this recipe to you, you will again have to conduct a small lesson in literary education. Many mistresses very often make mistakes when they begin to look for answers to the question of how to prepare a cold from the legs of a turkey. The fact is that our chefs with the word "legs" mean just the shin and thigh, while in fact these are the real paws of the turkey. So, this part of the body in cooking somehow, to put it mildly, is not quoted. And none of them cook anything, except, perhaps, the most desperate. But the recipe for a cold from turkey and chicken legs is very popular. And do you know why? Because the paws give the necessary stickiness, and due to this, there is no need to use for cooking certain parts of the carcass of turkey (in our case, the wings). To put it simply, we can say something like this. When using chicken legs when cooking this dish, you can take turkey meat any, even the breast.

Shall we try?

To prepare such a combined holodets we take:

• Kilogram of chicken legs;
• Meat of turkey (any, 2 kg).

The rest of the ingredients are the same as in the previous recipe.

How to cook

Meat turkey is cooked identical to the previous version, so we will not repeat. But how to be with the paws, a few words to say. First, they need to be processed: it is good to wash, scald, do a "pedicure" (remove claws), peel off. And then put in a separate pan, pour water, salt and cook over low heat for three or four hours. When the paws are welded, they must be removed from the pan, and the broth must be filtered and combined with the one in which the turkey was cooked.

The rest of the cooking process is exactly the same as in the first case, only our meat is poured with such a combined broth.

Cooked in both the first and second way, the turkey cold is a very tasty and beautiful dish. Try it!