Chicken and pork chill

Chicken and pork chill

Without serfs it is impossible to imagine any winter feast. This nutritious, nutritious and healthy cold snack always deals with an honorable place on the festive table. People who want to support their body, bone tissue and brain activity, it is preferable to include more cold in your diet. But those who are overweight should not get carried away on a daily basis, as this is still a high-calorie dish. I suggest you cook this dish of chicken meat, and add pork legs as a cook. If you are preparing a jellyfish for a holiday, fill it with smart dishes or try to serve it portion by piece, bay on small containers. Before you give a treat, it is turned over on a plate, decorated with greens and served. With a chill well combined mustard, horseradish or adzhika. Пошаговое приготовление serfs из курицы и свинины с фото показано без моркови. Вы можете отварить её, затем нарезать кружочками и добавить в домашний рецепт serfs при разливе. Блюдо станет ярче и привлекательней.

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Ингредиенты для приготовления serfs

Water 8-10 l
A hen 3 kg (2 pcs)
Pork legs 1.5 kg
Chicken stomachs 1 kg
Bulb onions 300 g
Salt 2 s.
Black pepper 2 tsp.
Bay leaf 3 pcs

Пошаговое приготовление serfs из курицы и свинины с фото

  1. Thoroughly clean the pork legs, wash the stomach, cut them into parts, wash also the chicken.
  2. In a large pan, pound all the meat, pour in salt, pepper, add peeled onions. If desired, you can add refined carrots. Fill with water. The water should be 7-8 cm above the contents.
  3. Put on the fire, when the water starts to boil, remove the foam until it finishes standing out. This is important to make the broth transparent.
  4. After that, lower the heat to a minimum and cook the cold about 6-7 hours.
  5. Где-то за 20 минут до окончания варки serfs, добавьте лавровый лист. Мы это делаем не сразу, так как он даёт горчинку, если долго находится в бульоне.
  6. When the jelly is cooked, place the pork legs and all other meat parts in a separate bowl, and strain the broth through a sieve. Onions and bay leaf discard, they are no longer needed.
  7. Separate the meat from the bones, chop it so that it was convenient to eat it. All unnecessary, such as skins, discard, they are not looked aesthetically in the dish.
  8. Strain the broth again bring to a boil.
  9. Razdelannoe meat spread on plates or molds only half. You can add as a decoration boiled carrots or green peas.
  10. Fill the broth with hot meat. If the presence of fat confuses you, collect it with a spoon.
  11. Place the jelly in the refrigerator to freeze for 5-6 hours.

The jelly is served with mustard, horseradish or ajika. Although the jellyfish is a cold dish, such sharp seasonings will surely warm you. Bon Appetit!

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