Homemade jellied chicken without gelatine - how to prepare jellied chicken and pork multivarka-cooker, a step by step recipe photos
In Ukrainian, Belarusian and Russian kitchens homemade jelly is one of the most popular meat dishes, which are preparing for the holidays. And at Christmas, and Easter, and New Year, our hostess tend to cook this delicious dish. Previously, the meat aspic for housewives had to be boiled in a broth of 5-7 hours. Now, in multivarka-cooker can cook jellied chicken and pork (bones with meat) for a half hour. I am pleased to share with kulinarka very simple recipe for chicken aspic, cooked in a pressure cooker multivarka-free gelatin. Follow my recipe with step by step to make a photo, and home aspic of chicken you get amazingly delicious, and most importantly, it is guaranteed to harden.
- The bones of pork meat - 1 kg;
- The chicken Home - 1 kg;
- Lavrushka - 2 pcs .;
- Black pepper peas - peas 10 -15;
- Bulb - 1 pc .;
- Carrots - 1 pc .;
- Garlic - 2 pcs .;
- salt - 2 tbsp. l. (No slides);
- Water - 3, 5 liters.
How to prepare jellied chicken and pork multivarka-cooker
To properly cook meat jelly, so he froze guaranteed without gelatin and had a delicious, you need to choose the right starting materials, know the important rules for the preparation and follow them exactly. Starting cook, define the products. For the aspic, I took home a chicken, but not fast food chicken, and plain broth.
Pork bones can take any (fetlock, femoral, and. T. D.), But, to be sure on the bones was a bit of meat that we also add after boiling in sudochki with aspic.
So, first we need to all meat (chicken and pork) folded into a large pot and cover with water. We need to soak the meat, and all the blood from it went into the water.
The meat will soak for 4-5 hours at this once an hour, we need to change the water in it.
In this photo, look, what should be the meat after several hours of soaking, it is noticeable that it is light and almost no blood.
To aspic broth, cooked in a pressure cooker multivarka-turned clear, I have a little trick.
Meat, folded into a saucepan, you need five minutes to fill with boiling water.
A then rinsed under cold water.
Therefore, the meat juices are "sealed" and the broth is clear and beautiful.
Next, cleanse and cut into large chunks of onion and carrot.
After that, the bowl Multivarki laying all the ingredients for aspic (meat, onions, carrots), add lavrushku, pepper, salt and water.
The cover Multivarki close and select the "pressure cooker", the time is set 1, 5:00. Look at photos, broth, as I promised to give a light and transparent.
Now, we need the meat from the bowl Multivarki get in a bowl with a slotted spoon and put to cool. And the broth through cheesecloth from the bone remains.
Boiled onions and carrots, as well as, lavrushku pepper and peas we're out of stock removed and discarded, vegetables and spices we needed to give the meat and broth a rich flavor.
Cooled down a little meat we separate from the bones and tear her hands into small pieces.
Next, we need to clean the garlic, chop through the press and mix with chopped meat.
After that, spreading evenly, chicken and pork should be laid in the container for the aspic. I, as you can see in the photo, the usual sudochki.
Fill the meat broth and put sudochki with aspic in the fridge to solidify for 3-4 hours.
Ready, amazingly tasty and fragrant aspic of chicken and pork spread on a plate and, for convenience, cut into pieces a la carte.
A delicious homemade jellied chicken and pigs very tasty served with boiled potatoes and horseradish.