Chicken with chicken
The cold has been known to the world for a long time. In France, the progenitor of the chill was "galantine", in Russia - jelly. The jellyfish was invented when they noticed that a strong, rich meat broth might thicken in a cool place with time. Previously, this property of the broth was considered even a disadvantage, and not an advantage, because every time before consumption, the broth needed to be heated. Now the variety of the cold is present in almost every national cuisine, and the northern people are particularly fond of cold.
The jelly is frozen by gelatin, formed from pork or beef bones, which should be cooked for a very long time. By the way, gelatin is still obtained in this way.
Chicken with chicken
To prepare the holland you will need:
- Pork leg 1 pc.
- Beef shank 1 pc.
- Chicken wings, shins or thighs - 3-5 pcs.
- Carrots 1-2 pcs.
- Onions 1 pc.
- Garlic 3-5 teeth
Cooking method:
Wash the pork leg, peel and cut it in half. Beef shank cut so that it was placed in a saucepan.
In a large pot of pork leg and beef shank, pour cold water and put on fire. When it boils - remove the foam, cover and reduce the heat to a minimum.
The jellyfish is cooked for a total of about 7 hours.
3 hours before the end of cooking, put chicken in the broth (legs, wings or thighs).
For 1 - 1.5 hours before the end of cooking, put a cleaned onion and whole cleared carrot in the broth.
When the meat is ready, remove it from the broth. In the broth, add shabby (or crushed) garlic, season with salt and bring to a boil.
Remove the bones, and cut the meat, skins and cartilage finely and spread it over the deep portions plates in a uniform layer.
Pour on the plates with meat strained broth.
Allow the chill to cool and clean in a refrigerator or in the cold for complete hardening.
Serve mustard, grated horseradish or horseradish sauce.
