How to prepare a transparent cold

Traditionally, the cold is considered a festive dish. It is also a test for the hostess. If he can cook it without gelatin, transparent and tasty - no questions, before you master of her craft. After all, the taste of this jelly is really remarkable: delicate jelly, coupled with an interesting texture of meat, form an appetizing duo, which all households are waiting for, for example, on the New Year.

And chilling It was successful, do not rush and look at the clock – this process is monotonous and in some ways even meditative. It's a joke, only the hardening of the dish in the refrigerator will take 8-12 hours! But everything in order.

Home cold Ingredients

3 pork handlebars
600g pork
3 chicken paws
2 cleaned bulbs
2 bay leaves
salt, pepper to taste
water

Preparation

Prepare the meat. Put it in salt water and don't sting salt. Let me stand for an hour, then drain the water, and wash the meat well under the tap. Clean the pork handlebar and remove the hoof, if any.
Put all meat except chicken in a six-liter pan. Pour some water. Bring the broth to a boil and drain the boiling water. Wash the meat under cold water, washing off the foam. Repeat the procedure 2-3 times so that the water after boiling remains transparent.
Fill the pan with a steering wheel and beef with water to the top and place on a strong fire. After boiling, make the fire minimal and leave the broth languishing. Cover the pan with a lid, but leave room for the water to evaporate.
After 4 hours of longing, throw onions, bay leaves and chicken into the broth. Keep the broth on fire for another 2 hours.
Check the cooler for readiness. To do this, dip your lips in a small amount of cooled broth. If the lips are sticky - the bones gave gelatin and the chill will hold well.
Take out the meat, separate it from the bones and divide it into small pieces along the fibers. You can remove the fat, do it your way. Mix different types of meat fibers, getting a meat range. Put it on deep plates.
Pepperchi broth, salty, add garlic through the press. Don’t be afraid to oversalt, because meat is not salty at all. Cool the cold on the balcony to approximately room temperature.
Pour the broth, using a sieve, on plates of meat. Put the chill in the fridge overnight. He's finally really ready.