Jelly, aspic , aspic - dishes very similar in cooking technique. They are characteristic both for Slavic cuisine, and for Western European. Tasty cooked, originally decorated, jellies have long been an excellent decoration for any festive table.
Primary requirements
Food belongs to the category of snacks from poultry, fish and other varieties of meat. It can be spicy and spicy - depending on the seasonings and spices that the cook puts in the dish. Typically, garlic is one of the essential ingredients - chicken jelly is especially indicative of this. Cook the broth with various roots, carrots. However, when the liquid is poured into plates, many are limited only to the "little thing". Neither slices of carrots, nor other components of the broth fall into the aspic. The main requirement for the dish is that it should be transparent, light, and rich in amber.
What to eat with
A very topical question: what is served cold? There may be several options. The acid sets off the taste of the dish, so often
table vinegar is placed on it
, slightly diluted with cold boiled water and very generously seasoned with hot ground pepper (black). Great for horseradish appetizer - home or store. It was he who was most often served as a gas station. But especially for gourmets who prefer diet
jelly from chicken necks, it has long been customary to offer mustard to it, but sharper. Obligatory "accompanying" dishes were considered cabbage salad - red-headed or regular, white-headed. It was not shameful for our ancestors to prepare another salad for the jelly: grate black radish, salt, add vegetable oil and drizzle with vinegar, sprinkle this splendor with green onions or garlic feathers.
Cold chicken
In order for your chicken jellies to freeze well, you need to take a carcass sufficiently fat. Of course, this is if you plan to cook without gelatin. On the other hand, young meat (alas, a bit old) is better digested, becomes soft, tender and just melts in your mouth. However, one can also make a chicken jelly out of the carcass of an adult bird in which teeth will not be stuck. You just have to boil the broth longer. For broth, the carcass is placed along with the legs, sometimes with the head. Let's try?
Recipe number 1: with an egg
To implement this recipe, you will need, in addition to the main product, several pieces of bay leaf, several buds of cloves, a handful of allspice and hot peppers, 5-6 cloves of garlic, fresh herbs, 1 onion, salt (to taste) several eggs (for decoration) . Chicken jelly is prepared in this way: wash the bird, chop it into pieces, put in a deep pan, pour cold water (3 liters or so). Add the whole onion, spices, let it boil over high heat. Then descale, salt, reduce the heat to medium and cook until the meat itself begins to separate from the bones. It is important that your chicken jelly (recipe with photos are attached) does not boil or boil, otherwise it will turn out to be muddy in appearance, unappetizing. When the meat is ready, and the volume of the broth decreases by about a quarter (or half), strain the liquid twice. Remove the skin from the chicken. Cut the meat into portions. Pass the garlic through the garlic or cut them into “petals." Boil hard-boiled eggs, cool, peel, cut oval, in circles, slices or halves - as you like. Put meat, garlic in special plates or forms, pour a little broth. If it has already cooled, put the containers in the refrigerator. When the jelly “seizes”, lay out the pieces of eggs, nicely shape them with sprigs of parsley and dill and add another broth. Put the plates back in the cold, and after a couple of hours, the delicious and very pleasant-looking snack is ready!
Recipe number 2: with carrots
Note that in a wonderful way it turns out chicken
jellied in a slow cooker. The device seemed to be specially invented for this dish: when choosing the right regime, the broth does not boil, does not grow turbid, the meat calmly languishes for itself, reaching the desired condition, and boils well. Yes, and everything is prepared very simply! Chop the carcass into 4-5 parts, place in a bowl, add a pinch of coriander, allspice and other spices, carrots cut into pieces and 50 g celery root. Add water and turn on to allow the contents to boil. Try if your future chicken jelly is salty enough. In the slow cooker, set the quenching mode and leave it for 2 hours. When everything is ready, remove the meat from the bones, strain the broth through 3 layers of cheesecloth, lay out, pour everything on plates and let it harden. If desired, boil several whole carrots separately, peel them, cut them curly (with asterisks, triangles, etc.) and place them in cold dishes. Wonderful, rich jelly is provided to you!
Recipe number 3: with turmeric
It is believed that this dish is best obtained from a rooster. Then it necessarily solidifies well and has the same “sunny” color, which the mistresses diligently achieve. But what to do if you have to cook from a post-old chicken? In this case, the pork legs are placed in the pan. There is enough natural gelatin in their bones, which, getting into the broth, contributes to its solidification. Plus, at the end of cooking or when the pan is already removed from the heat, add a little turmeric to the liquid. It will give the dish not only a delicate aroma, but also a wonderful rich color. For the rest, follow the recommendations described.