Jellied meat and aspic are hearty and delicious dishes known to many. But the traditional Russian recipe implies its preparation only from pork legs and head. The article will offer options for aspic or aspic of meat and fish.
A transparent and tasty dish is obtained only if the following rules are followed.
First, you need to cook jellied meat or aspic for at least four hours if pork or beef is being cooked; chicken and fish - at least two hours.
Secondly, it is recommended to use several types of meat or fish so that the final taste is more diverse and rich.
Thirdly, when cooking it is necessary to remove the foam, add the whole carrot to the broth, which at the end cut into circles, and the onion, which must then be pulled out.
Fourth, the fire must be very, very small so that the liquid practically does not evaporate. Add water during cooking is not recommended.
Let us dwell on how to cook pork jellied meat properly. It is necessary to pour at least seven liters of water, place the pork knuckle and legs in it, bring to a boil and reduce the heat. Cook in this way for two hours, taking into account all the rules that were outlined above. Now you can add the chicken and cook for another two hours. After the meat begins to "fall off" from the bones, pull it out and chop it very finely. If desired, add seasonings (peas, pepper, dill, dill) and raw garlic, sliced into slices at the end of cooking. At the bottom of the forms put the meat, pour the broth, set to freeze for a day.
Saturated chicken jellied meat. The recipe is as follows. It is necessary to make a thick chicken stock of bones, strain. Then add chopped chicken into it, reduce the heat and simmer for a very long time, putting circles of peeled carrots. If necessary, you need to use the mixture for aspic, based on the instructions. At the very end, the meat is very finely chopped, you can even through a large meat grinder, lay it on the bottom and pour liquid. Then put in the refrigerator for a day. Serving such jellied meat is better with horseradish sauce and sour cream.
Original chicken jellied meat. The recipe is pretty simple, but the dish is very unusual. All steps will need to be repeated, as in the previous recipe. Only cut the carrots into strips, and at the end add the pickled cucumbers chopped in the same way to the broth.
Hearty chicken jelly. The recipe implies that it is cooked from the wings and legs of a bird. In cold water, put meat, peeled onion, a whole carrot, constantly removing foam. Add spices at the end of cooking. Boil eggs in a separate pan. After everything is ready, chop the meat, cut the carrots into slices, eggs into halves, and strain the broth. You need to take a deep bowl, on the bottom of which lay eggs and carrots, then chopped meat and broth. After twelve hours, the chicken jelly will be completely ready. The recipe can be supplemented by adding various greens, roots and ham.
Let's dwell on how to make aspic from fish. It will be best if you take a fresh large silver carp, very carefully clean it, remove the bones, fins and ridge. Send pieces of fish into cold water along with mugs of carrots and straws of bell peppers. Cook for about two hours, at the end add the cubes of ham, seasoning, a little salt. Soak gelatin or a special mixture for aspic in advance, pour into the broth. It is better that such aspic is served in portioned forms, lay a clove of garlic, a sprig of parsley, a slice of fish, slices of carrots and pour broth on the bottom of each. Put the filler in the refrigerator to freeze.
Enjoy your meal!