Observations of the novice hostess during cooking cold Bashny.Net

If you're new to cooking and just want to know, How to cook cold At home, we congratulate you: you are very lucky! After all, this dish, despite its apparent simplicity, is full of surprises and requires strict adherence to the recipe.



Today we will tell you how to make the chill turn out tasty, not liquid, without a layer of fat on the surface and muddy broth. In short, so that all the friends were jealous!

How to prepare cold ingredients

• 1kg pork legs
• 1.8 kg chicken (carcass)
• bulb
• carrot
• 4 bay leaves
• 7 peas of sweet pepper
• 10 peas of black pepper
• garlichead
• salt, pepper

Preparation

1. Clean and wash pork legs, if necessary, use a knife and a hard brush. Wash the chicken too and cut it into a few pieces for convenience. Soak the meat overnight in cold water. Pour the water in the morning and wash the meat again.
   
   
   
2. Put the meat in a clean large pan and fill it with water so that the meat is completely covered with it. Turn on the medium fire and watch the broth. Have time to collect all the foam and fat from the surface of the water before the broth boils. Then reduce the fire to a minimum and leave the meat languishing in the pan for 5 hours without covering the lid. It shouldn't boil! If foam comes up, take it off.
   
   
   
3. Salt cold can be 1.5 hours before readiness. Don't be afraid to salt. Then put peeled carrots and onions. Half an hour before the cold is ready, throw both types of pepper to it. And for 10-15 minutes, carefully add a peeled garlic head. 2 minutes before ready, collect the foam and fat for the last time and add bay leaves to the chill.
   
   
   
4. Turn off the fire, let the dish cool a little and take out all the meat.
   
   
   
5. Strain the broth through a sieve. Separate all the bones from the meat (now this is very easy). Take the meat apart into fibers.
   
   
   
6. Now place the meat on the bottom of the dishes, in which you will serve cold and pour strained broth. Leave it on the balcony (if it is cold) or in the fridge overnight. Delicious and beautiful, your chill is ready!
   
   
   

It is usually served on the festive table. But we think it's convention. A good chill will be delicious even on a weekday, if, of course, there is a possibility and desire to prepare it. After all, there is something in the folk cuisine native and attractive.



Serve cold with horseradish or mustard, preferably with fresh rye bread. This dish perfectly combines the signs of both snack and independent eating. Bon appetit!

https://www.youtube.com/watch? v=8woupnGicdQ

Finally, I want to share this video recipe with you.