We cook delicious chilli from chicken

Chilled or jelly is a traditional and, it is possible even to say, cult dish of Russian cuisine. Almost every family has a jelly for the holiday. But why is this dish classified as festive? After all, as a rule, not the most expensive products are used for its preparation? Most likely, this state of affairs is associated with the duration of the cooking process and the need for subsequent disassembly of meat products. Therefore, many begin to prepare a cold almost on an industrial scale, they say, do not start the same hour-long cooking for a single tray of ready-made jelly.

In fact, this is not quite the right approach. You can cook cold meat in small portions, because such a decision will significantly shorten the time for the dismantling of meat. And the fact that it will take a long time to cook is not an argument. After all, preparing jelly does not require your constant presence in the kitchen. Adjusted the heat, and took up their own business, and the meat and without your participation will be cooked fine.

And if there is a desire to shorten the cooking time of the cold, then this can be done by choosing the right meat products. From what do they make a cold? As a rule, for this dish, beef or pork legs, beef tails or heads are used. In short, to prepare a jelly, you need foods that have a lot of cartilaginous tissue, otherwise the broth simply does not freeze without the addition of gelatin. However, these parts of the carcass require a long cooking, so keep the meat on fire for six to eight hours.

But, since we are looking for an option for accelerated cooking of this dish, we will cook a chill from a chicken. Such jelly not only prepares much faster, but also has excellent taste qualities, besides it is less fatty.

To make a chicken chill, do not buy fillets. To our broth is frozen without gelatin, you need the cheapest parts of the carcass - wings, cervical, back. You can cook a chicken cold from a whole bird, but the white meat of the breast should be separated to use it for cooking other dishes. The fact is that in the boiled form the white chicken breasts are dry enough, so it is not worth putting them in jelly.

So, how to cook a chicken from a chicken? Take about two kilograms of chicken (legs, necks, wings, backs). We also need vegetables - a couple of carrots, one or two onions, a celery stalk, a pair of garlic cloves. From spices we take a laurel leaf (3-4 pieces) and a dozen peas of sweet pepper.

My meat products, and vegetables are cleaned and cut into large pieces. So, the middle bulb should be cut in half, and the carrot should be cut into two or three pieces. We put the meat and vegetables in a saucepan, pour water, so that the products were lightly covered and put it all on the fire.

How to boil - remove the foam. A little podsalivayem and put a pea pepper and bay leaf. We reduce the heat, so that the broth only slightly "zalolkival" and leave the meat cook for two and a half hours.

If you need to speed up the process, you can cook chicken from a chicken in a pressure cooker. Then it takes only an hour and a half to cook.

Determine the willingness of meat can be in its appearance. If the cartilage on the wing or leg became very soft - ready.

Meat can be left to cool and in broth, but if we need to cook a cold quickly, then it's better to catch meat and vegetables with a noise or throw them into a colander (naturally, we do not pour out the broth, but keep it).

After the meat has cooled enough that it will not burn your hands, it needs to be dismantled. This process consists in separating clean meat from the skin, bones and cartilage. Disassembled meat is laid out on trays or molds for a cold. To it we add chopped garlic. From the boiled carrots, which was cooked with meat, you can cut decorations - flowers or asterisks. But all the other vegetables will have to be thrown away.

Now it's time to strain the broth and try it for salt. If you doubt that your chicken cold will freeze, then make the simplest test. Pour a couple of spoons of broth on a saucer and send it to the refrigerator. If in fifteen minutes you have a jelly "pancake" on the saucer, then you can safely pour the broth on the trays. If the broth in the saucer is still liquid, then you have to add gelatin. However, if you use the "right" parts of the chicken (that is, the wings, neck and legs), then the broth usually freezes without problems.

Trays with a prepared chill we send to the refrigerator, and after solidification we serve delicious chicken jelly on a table with mustard, horseradish or ajika. Bon Appetit.