Jellied chicken and pig's feet. The recipe is a delicious jelly

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2018-03-18 08:05:40

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Among appetizers on the festive table have long been in the national cuisine of many Nations occupies pride of place of the jelly. Cook it from different kinds of meat, served with horseradish and mustard, with vinegar and black pepper. And the tradition of decorating the dish, too, each nation has its own. As cooking methods.

Why did the chicken and pork

aspic of chicken and pig's feetLet's first define some terminology. Jelly, jelly, aspic or cold – very strong meat or fish broth which is frozen to a state of jelly and served chilled. Boiled beef, pork, game and poultry, valuable varieties of fresh or frozen fish. But especially delicious jellied chicken and pig's feet. Chicken meat tender, light, cooks quickly. And the broth from it a bright, Sunny yellow, looks nice with the amber circles of fat. But generousi substances in this meat is not always enough to pour, especially if you use non-adult bird, and chicken. Because cooked jellied pork and chicken feet to the broth ‘grabbed’ good. Of course, instead of cold cuts you can always use gelatin, thus saving time in the kitchen. But not all Housewives love the taste and smell of this substance in food. Longer and prefer to be busy at the stove, but cook the classic and delicious jelly: chicken and pig's feet.

Some rules

aspic of chicken recipeHowever, you should remember a few rules. To the jelly turned out bright and transparent, broth in any case should not boil. Boiling is only weak to fire, and the lid on the pan be sure to open. Cooked jellied chicken and pig's feet for a long time. Poultry meat not less than 3 hours, pig – 5-6. Readiness is checked how easy and good behind it from the bones. And the original volume of the liquid in the pan should be reduced almost in half. First boiling water is usually poured, pour the carcass and the legs fresh, put the spices etc. already and cook until tender. Both types of soup are prepared separately, are joined at the end and be sure to boil once more.

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Basic recipe

the recipe for a delicious aspicSo, if you need chicken jelly, the recipe is as follows: already gutted and butchered the carcass, divide into portions, place in a saucepan and cover with cold water by about 2 fingers above the meat. Put on medium heat, let boil, boil 10 minutes and drain the first broth. Rinse the pot, add the meat cut into circles carrots (2-3 pieces) and pieces of roots (celery, parsley), whole onion, a few peas of black and fragrant pepper and Laurel leaves. Pour all the boiling water 5-6 cm above the meat, the sunflower and cook over low heat until tender, about 3 hours. The scum and grease remove with a slotted spoon. Salt can be added to taste. In another pan boil pork leg. Remove the cooked meat from the broth, disassemble into small pieces, removing chicken skin. Broth strain, connect, boil.

Serves correctly

jelly incrementallyTo get a nice chicken jelly, the recipe recommends at the bottom of the plates, wet cups or bowls to put the fillets, alternating with circles of carrot and sprigs of fresh dill or parsley. Suitable hard-boiled eggs, also sliced circles. To the visual and smell pass through the press the garlic and add a little to each plate. Pour the contents of the still hot broth, wait until the jelly has cooled, and put in the fridge. Don't forget the horseradish and mustard and a seasoning of cider vinegar with ground black pepper!

Jelly mixed

homemade jellyMany believe that the recipe for a delicious aspic must include chicken and pork, and pork and beef meat. Can share with you and such. It is often used in Romanian and Moldovan cuisine. You will need 1 kg legs of pork and veal, garlic and salt. Feet wash, brush, put it into a cast iron together, pour 3 liters of water and cook without lid on low heat. Remove the scum, and when the broth will be quite thick-add a pinch of salt. Meat separated from bones – it is a sign that it is time to take out. But from the broth, remove fat. Each recipe is a delicious jelly encourages Housewives to pour a small amount of broth on a plate and see how fast it hardens. If the process is short, boil down the liquid no longer need. Just let it marinate for half an hour. And if harden does not want to – again, place on the stove and boil some more. Small chop the garlic. Arrange on a plate the meat, sprinkle with garlic, pour broth and allow to harden well. So brewed jelly step by step.

When there is a slow cooker

aspic of chicken and onions in slow cookerFor those who love to experiment with kitchen appliances, you can offer to cook jellied chicken and onions in slow cooker. Housewives using this device would surely say that the dish is simply excellent. And time savings, too, by the way, a lot! You don't have to keep running to the stove, remove scum and to regulate the fire, so that the broth did not run away. To implement these you will need: pork-1 kg (a piece of shank with good flesh), the same amount of chicken meat (you can take a few thighs or part of the carcass), head onion, 1 carrot, several Bay leaves and a few peas allspice. Also suitable coriander and roots – they should be cut into cubes.

Technique works for you

cook jellied pig's trottersPork leg thoroughly, you can even brush and soak for about an hour in cold water. Then cut into several pieces and place in a bowl multivarki. Washed and the peeled carrot put the cubes of parsley root and celery, then washed onions. Only here from the husk not undress, because thanks to it your jelly will appear amazing amber color. Last put the chicken thighs. Pour cold water (3 liters), close the lid and adjust the program on the option “Pilaf/jelly” - approximately 5 hours. After a specified time, salt the dish, add the spices and cook for another hour jellied pork legs in the same program. Then remove meat, let cool slightly, divide into pieces and lay in dish or special moulds. Sieve the broth, carrots cut into slices, put the meat. Pour broth and leave to harden. As you can see, it's very simple and very tasty! For beauty put into solidifying liquid in a sprig of fresh parsley.

Jellied cock

how to cook a very delicious home-made jellied meat of the roosterIn the villages has long and to this day the homemade jelly is done only on the basis of broth of poultry-ducks, geese, turkeys, Guinea fowl, chickens. But most of all, of course, cook it from the rooster. And although it simmering on the stove should “Pete” for a long time, even after 5-6 hours of cooking the meat is pretty harsh, lovers of delicacies are “little things” do not scare me. Because the soup is so fragrant that dizzy from the tantalizing smell. Taste at all – above and beyond. So we can firmly say: if you have ever eaten a real homemade jellied cock, this feast for the stomach it will stay with you for a long time. You are interested in, what is the secret of this dish? In the first place, that, in addition to meat, the broth is used giblets-heart and liver. They give a special satiety fat and jelly. From the liver the same dish receives special and peculiar taste. But thanks to paws so cold guaranteed freezes, and not have to slurp with a spoon, like an ordinary soup.

How to prepare

For every kilogram of meat requires 2-3 liters of water, about 6-8 cloves of garlic, salt to taste. Prepared rooster, cut into portions pieces. Wash and feet, only the claws pre-cuts. In a pan put them, the head, liver, heart, cover with water and let boil. Drain the water, add fresh hot, and then put in a saucepan the very poultry. Simmer, removing the scum. When the meat becomes soft enough, but still not quite ready, legs and head, liver and heart, remove from the broth and continue to cook salted jelly and adding spice. At the end of the meat, divide into pieces, and some pieces-thighs, wings, neck – can be left on the bones. Arrange on a plate, add chopped garlic and cover with soup. The cold stiffens quickly and a pleasure to all who loves is tasty to eat. Our grandmothers claimed that more than other fillings to this jelly suitable salted or pickled cucumbers. They set off the taste of the broth and will help you recognize all its shades. Let's try, eh?

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Article in other languages:

BE: https://www.tostpost.com/be/ezha-napo/779-kvashan-na-z-kurycy-sv-ny-nozhk-recept-smachnaga-haladcu.html

DE: https://www.tostpost.com/de/essen-und-trinken/776-s-lze-vom-huhn-und-schwein-die-beine-rezept-f-r-ein-leckeres-brawn.html

ES: https://www.tostpost.com/es/alimentos-y-bebidas/781-holodec-de-pollo-y-de-cerdo-patas-la-receta-de-un-delicioso-holodca.html

KK: https://www.tostpost.com/kk/azy--t-l-k-zh-ne-susyndar/779-holodec-tauy-et-nen-zh-ne-shosh-a-aya-tary-recept-d-md-holodca.html

PL: https://www.tostpost.com/pl/jedzenie-i-picie/782-holodec-z-kurczaka-i-wi-skiej-nogi-przepis-na-pyszne-holodca.html

PT: https://www.tostpost.com/pt/refei-es-e-bebidas/779-gel-ia-de-carne-de-frango-e-de-porco-pernas-receita-de-um-delicioso-ho.html

TR: https://www.tostpost.com/tr/yiyecek-ve-i-ecek/785-brawn-tavuk-ve-domuz-ayaklar-tarifi-lezzetli-holodca.html

UK: https://www.tostpost.com/uk/zha-napo/781-holodec-z-kurki-svinyacho-n-zhki-recept-smachnogo-holodcyu.html






Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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