Cooking process
Previously, I prepared the cold only on holidays, and more often – in winter. Now the husband demands that this is very tasty, and also useful for the appearance and condition of the joints, the dish was at least 2-3 times a month! The variants of the chicken chill from the whole chicken or only from the shins took root and, in particular, from the pork shank, which are prepared both in a large saucepan and in a bowl of a multivariate. All these recipes are on the site, and I’ll add another version of the holland of pork knuckle with chicken!
Vegetables when cooking do not add, salt I try – at a minimum, and the peppers and garlic are already in almost ready broth before it is filtered.
If there is a possibility, then choose a small and low-fat plank. You can take a chicken whole, just a leg or, like me, just the legs.
I prefer to use chicken drumsticks, because there is a lot of gelling agent in them, the broth turns out to be sufficiently saturated for congealing, but practically without fat.
Shins and rudders are recommended to soak in cold water for several hours. This is done in order to remove excess blood and so that the broth is more transparent.
The handle is either cut into pieces, or simply cut in several places to the bone.
The shins are soaked whole.
Then the water is drained, the shins and rulk are placed in one pan, fresh water is poured in.
After boiling, remove the foam (scum).
Cook the meat for 4-5 hours on low heat under the lid. At the end of the cooking, add salt, peppers and garlic.
The broth should be very saturated. Extract all the meat and bone part from it.
Broth the broth.
Chop the meat part from the shank and drumsticks with a knife into pieces of the desired size. If you want to get a virtually uniform in composition of the cold, then scroll the meat part in the meat grinder through the nozzle with large holes.
Spread the meat part on special or any suitable shapes or bowls.
Pour the broth either flush with the meat, or higher it.
Place the cooled blank in the refrigerator for full hardening. The layer of fat formed on top can be easily removed. In my version of it quite a bit, so I left.
The chilli from the pork knuckle and chicken is ready.
This is practically a traditional snack for New Year’s holidays. Serve to the chill as mustard sauces of different kinds (Russian, granular, fruit) and horseradish.
Bon appetit and mood!
Chilled pork knuckle and chicken
Option to prepare a chill without gelatin and vegetables.
Ingredients
Pork shank – 1 pc.
Chicken thighs – 6-8 pcs.
Salt – about 1 tsp.
Laurel – 1-2 sheets at will
Peppers to taste – up to 1 tsp.
Garlic – 2 cloves for broth
Cooking process
Previously, I prepared the cold only on holidays, and more often – in winter. Now the husband demands that this is very tasty, and also useful for the appearance and condition of the joints, the dish was at least 2-3 times a month! The variants of the chicken chill from the whole chicken or only from the shins took root and, in particular, from the pork shank, which are prepared both in a large saucepan and in a bowl of a multivariate. All these recipes are on the site, and I’ll add another version of the holland of pork knuckle with chicken!
Vegetables when cooking do not add, salt I try – at a minimum, and the peppers and garlic are already in almost ready broth before it is filtered.
If there is a possibility, then choose a small and low-fat plank. You can take a chicken whole, just a leg or, like me, just the legs.
I prefer to use chicken drumsticks, because there is a lot of gelling agent in them, the broth turns out to be sufficiently saturated for congealing, but practically without fat.
Shins and rudders are recommended to soak in cold water for several hours. This is done in order to remove excess blood and so that the broth is more transparent.
The handle is either cut into pieces, or simply cut in several places to the bone.
The shins are soaked whole.
Then the water is drained, the shins and rulk are placed in one pan, fresh water is poured in.
After boiling, remove the foam (scum).
Cook the meat for 4-5 hours on low heat under the lid. At the end of the cooking, add salt, peppers and garlic.
The broth should be very saturated. Extract all the meat and bone part from it.
Broth the broth.
Chop the meat part from the shank and drumsticks with a knife into pieces of the desired size. If you want to get a virtually uniform in composition of the cold, then scroll the meat part in the meat grinder through the nozzle with large holes.
Spread the meat part on special or any suitable shapes or bowls.
Pour the broth either flush with the meat, or higher it.
Place the cooled blank in the refrigerator for full hardening. The layer of fat formed on top can be easily removed. In my version of it quite a bit, so I left.
The chilli from the pork knuckle and chicken is ready.
This is practically a traditional snack for New Year’s holidays. Serve to the chill as mustard sauces of different kinds (Russian, granular, fruit) and horseradish.
Bon appetit and mood!