The recipe for a penny cold, which I prepare when finances sing romances, comes out very tasty

Feedy and delicious cold-footed It will not be superfluous on the dining table. Why not, because the legs themselves are only the basis for broth. We'll add chicken to it, too, but later. Given the modern lifestyle with its sedentary mode, our joints will only say thank you. And the skin will thank you.



Don’t think of it as a budget alternative. Not at all, we will prepare it as a useful and appetizing supplement to the daily diet. For example, pig ears or even beef tails are served in the best restaurants in France. So there's something in these by-products.

Frozen feet Ingredients

• 2kg chicken legs
• 1kg chicken hips
• bow
• carrot
• celery
• 2 tbsp fried with sugar onions
• 2 tsp dried dill
• 5 teeth. Garlic
• scented, black pepper
• 2 bay leaves
• 1 tbsp turmeric
• salt

Preparation

1. Do not be afraid of our main ingredient. Ultimately, you won't even see him. But working with him is very easy. Frozen feet put under hot water and thaw as quickly as possible. We don't need their taste, we need collagen. We clean them from the residues of hard skin and thoroughly clean, wash them. We can leave claws, and now you'll understand why.
   
   
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2. Clean feet pour clean water and put on a strong fire. Bring to a boil and leave to languish on a low fire for 2 hours. During this time, all the trace elements we need will get into the resulting broth and set the basis for the entire dish. Excellent dose of usefulness in the dish.
   
   
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3. After this time, we take the legs out of the water and just throw them away. We don't need them anymore. But now it is possible to load chicken thighs into the broth. It will be a protein, meat component of the cold. The hips are fat and will do a wonderful job. Other parts of the chicken will do worse. Tomim's hips another 2 hours. Then we take them out and we cut them. Laying at the bottom of portion plates.
   
   
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4. They took out the chicken and loaded the other ingredients. Vegetables, caramelized onions, pressed garlic, spices. All this we need to saturate the broth. You can add more salt, as the meat will be unsalted. Make sure it doesn't get bland. After an hour, we release the finished broth from everything superfluous and pour it into plates of meat. Next - a matter of technology, in a couple of hours on the balcony or in the refrigerator, the cold will freeze.
   
   
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First, this dish has a very good effect on human health. That's what we said. Secondly, such a cold is prepared very quickly. Compared to pork or beef, it's instant. Unless, of course, take into account the cold cooked in a multicooker. But there, as always, its nuances.



And turmeric will give the cooked dish a rich yellow color. But even without it, the broth itself will not be as transparent as it usually is. So we don't even need to decorate our cold. No peas or boiled eggs. Only a clean, natural look and taste!