Brewing is lightning fast, I no longer suffer from the faults of my husband, ordering a cold one without reason.

Prepare. chicken You won't have much trouble. Moreover, it is a real time saving. And of course, the creative process is going to go away, because essentially, we're just going to take all the ingredients and put them inside the kitchen machine. But the result will always be equally pleasant. It's impossible to make a mistake.



On the other hand, if the dish still does not work out well, you will have no one to blame. Only insufficient high quality ingredients. Therefore, this issue needs to be worked on. Choose everything in the store only the freshest and most attractive. Cold cooks not so often and it will be hurtful if it does not work.

Chicken cooler in a multi-cooker

• 350g pork hoof
• 700g chicken
• carrot
• bow
• 5 peas of black pepper
• 2 bay leaves
• 3 teeth. Garlic
• salt
• water

Preparation

1. First of all, it is worth explaining that we take a pork hoof so that the chill is thick and well grasped. And it has a lot of collagen, which has a positive effect on human skin. For the smell, we scorch the surface of the hoof and chicken with a burner or on gas. This will give the dish some haze. Anyway, it'll be delicious.
   
   
   
2. In fact, you need to load all the ingredients in the multicooker except for garlic, bay leaf and salt, and set the desired mode. Here we turn to the documentation of the device, because only there you can find out which program is suitable for your model. They are all different and cook in their own way.
   
   
   
3. We take the meat out of the broth, remove the fat, add salt, bay leaf and crushed garlic. Meat is disassembled by fibers and laid out on forms. If you want, the hoof can also be disassembled, but, in fact, there is little meat there.
   
   
   
4. Pour the meat with broth and send it to a cold place for several hours. Careful, if the temperature is low outside, the balcony is not suitable for this. Because of the cold, the cold will lose much in taste. And since we have already removed the excess fat, it will not be able to protect the surface of the broth. Therefore, it is better to free up space in the refrigerator.
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That's it. The cooler can be served on the table. No extra work: everything will do for you multicooker. It will also control the very temperature at which the broth should not boil, namely languish during cooking. Keep proportions and don't worry. Now the favorite dish can be cooked at least every other day.



By the way, contrary to popular opinion, the cold is not as fat as previously thought. First, fat itself does not lead to excessive fullness, unlike carbohydrates. And, secondly, we remove its surplus immediately, directly from the surface of the cooled broth. It remains only not to overdo it with bread and side dish. It's amazing. "Site".