Chilled is a favorite dish in many families. He is often cooked for a festive table. The chill has a pleasant taste. It is a nutritious and hearty dish. Many people call it jelly - jelly. There are a lot of recipes.

Do you want to make a delicious fragrant jelly?

Products for the cold:

  • Legs of pork-3 pcs .;
  • Chicken legs - 2 pcs .;
  • Chicken wings-2 pieces;
  • Onion 1 pc. (Preferably large);
  • Garlic -5 denticles;
  • Greens - dill and parsley, bay leaf;
  • Salt, pepper - to taste.

Jelly


Preparation of the cold

Preparation of the cold, although it takes a long time, but to prepare a cold is easy and simple.

First, pour the pork legs with cold water,Leave them soaked for two hours. Then rinse well, clean from hair, from rough skin, scrape with a knife, so that the legs become clean. Fold in a large saucepan, add chicken thigh and wings. Fill with hot water. Turn on the stove.

Jelly



When the water boils, you need to remove the foam, salt. Reduce heat and cook cold over low heat. The jellyfish is brewed for a long time. The meat should boil well, so that it is easy to separate the flesh from the bones. Chicken wings and ham are cooked faster. Approximately 1.5 hours you can get a leg and wings from the pan and put them in a bowl. And the pork legs let them cook for another couple of hours. When the pork legs digest well, pull them out of the pan and put them in a bowl to the wings and ham. Do not forget to turn off the cooker.

Cool the meat, separate the pulp from the bones, finelyCut with a knife or tear with your hands. Broth through a colander or strainer so that small bones do not come across. Water should not be added to the cold, even if it seems to you that the broth is small.

Jelly



Turn on the cooker. Put the meat in broth and bring to a boil.

Peel the onion from the peel, wash it. Onions, finely chopped, add to the pan. Put two laurel leaves. Reduce heat on the stove and cook the jelly for another 5 minutes over low heat. Be sure to try the broth for taste if you need salt. Turn off the stove.

Jelly



Then, when the chill cools slightly, pour outIt in molds for a cold or in deep plates. Finely chop the garlic, any greens - dill, parsley, green onions, all that is, you can do anything but garlic not to add. But with greens your jelly will be more fragrant and more beautiful. You can also use dried herbs to make a cold. Garlic and greens add to plates, pepper. Gently mix the jelly, and let it stand on the table and cool.

Jelly



Jelly



Then put the jelly in the fridge, but not in the freezer, until it freezes. When the chill cools, cut it with a knife into small pieces. Eat a cold jerk with horseradish or mustard.

Read other recipes from our website:
  • A detailed recipe on how to make home-made noodles is delicious and fast.

Jelly



Secrets of making a tasty and fragrant duck

To make the jellyfish tasty and aromatic, observe the following rules:
  • Use fresh food to prepare a cold;
  • Cook the jelly in a large saucepan;
  • Do not cook the jelly too long, otherwise the meat will be soft and tasteless, like a rag;
  • Do not add water to the broth, it will not solidify;
  • Be sure to strain the broth through a sieve, so that in the finished cold do not come across small bones;
  • Garlic and greens not add to the pan, but in plates to preserve the aroma of garlic and greens;
  • Do not put the jelly in the freezer, if it freezes, it will be watery and tasteless.


Jelly