It’s no secret that cholodets were in demand among nomadic peoples. They discovered that the rich broth solidifies in the cold and turns into jelly. It was convenient for merchants, travelers and hunters to take such a dish with them. If necessary, it can always be heated up and get a rich broth
. We are used to eating kolodets as a treat or an appetizer
.
However, to often please yourself with such a dish, you need to learn how to cook it properly. This recipe we have prepared for you, so that you can taste kolodets not store-bought, but homemade.
Ingredients for cold meat:
- chicken – 1.8 kg;
- onion – pcs;
- carrots – pcs.;
- water – 3.5 liters;
- bay leaves;
- Pepper peas;
- garlic – 3 cloves;
- salt.
Preparation of cold water:
Rinse the chicken and divide into parts. Send it to boil in a pot of water. When the chicken boils, remove the foam. This is important, because it depends on the transparency of the cold.
Peel the onion and carrots, send them to the pot with the chicken. Reduce the fire to a minimum, you can even move the pot to a smaller burner. The broth should be slightly shaking, but not completely boiling. If a thin film appears in the process, remove it with a spoon
. Add bay leaves, a few peas of black and ground pepper. Salt to taste, then cook for 1 hour.
When ready, remove the onions and carrots. Transfer the meat into another container. Separate the meat from the bones. The
broth is passed through a sieve. On the surface of the broth formed a strip of fat, get rid of it with a spoon. In addition, pull out the excess fat with a napkin.
Take a mold, at the bottom of it lay garlic, pressed through a press. Divide the meat into fibers, put it in the mold. Pour the broth.
Cool to room temperature, then send to the refrigerator for one night.
Kholodets is ready, help yourself.
