Traditional dish of Russian cuisine – jelly, it is rather simple to weld. But in order that it turned out both tasty, and beautiful, it is necessary to spend a little time. For jelly parts of pork and beef rich with gelatin – legs and houghs are traditionally used. But on them there isn't a lot of meat therefore surely add to jelly also pieces of pomyasisty. We will tell the recipe of jelly from pork hough and the whole chicken which will always please with the rich delicate flavor to you now.
It is required to you
- 1 pork hough,
- 1 chicken,
- 1 average bulb,
- 1 carrot,
- Bay leaf – 2-3 pieces,
- Black pepper peas and ground,
- 3-4 segments of garlic
Instruction
1. Chop pork houghs in half, cut chicken on two parts. Wash out meat and put in a pan. Pour water that it only covered meat, and put to cook.
2. Before water begins to boil, remove the emerging foam. The more carefully you will make it, the your jelly will be more transparent subsequently. As soon as water begins to boil, reduce fire and salt water. The main secret of tasty jelly is that in the course of preparation broth doesn't boil, and pines therefore fire a baking plate a pan has to be such that bubbles on a surface of broth weren't.
3. In four hours add bell pepper, the whole cleaned bulb and largely cut carrots to broth. Leave jelly to pine for an hour one and a half. In 10 minutes prior to the end of process throw bay leaf.
4. Remove a pan from fire, lay out meat in a colander. Cut it not really small in a big bowl, removing the digested pieces of a fat layer and skin. The soft boiled soft hryashchik surely leave.
5. Strew meat with a fresh ground black pepper and the garlic which is small cut or passed through a press. Carefully mix meat and spices and spread out forcemeat about the prepared ware or special tanks for jelly. On a bottom of tanks it is possible to put leaves of greens and circles of boiled carrots which are cut out in the form of a stars from broth. Through a small sieve, periodically cleaning it from a deposit, fill in meat with broth. Close tanks covers and let's cool down at the room temperature.
6. Put the cooled-down forms in order that jelly stiffened, in the fridge. In three-four hours your beautiful and rich jelly can be served on a table.