Kholodets is quite an ancient dish, which appeared back in the Middle Ages. Back then, broth was boiled over low heat for a long time and then left to cool. Broth with meat turned into jelly due to the components in the bones and tendons. Gradually, the recipe migrated to modern cooking and was recognized around the world.
You can cook cold cakes from different types of meat. Suitable as pork and beef, as well as chicken. Chicken cholodets will appeal to those who are more fond of dietary dishes.
Chicken cholodets have a lot of collagen. Therefore, when solidified, the texture of kolodets is denser than its pork or beef counterpart. Also, chicken coldcock has a more delicate balanced flavor. The meat absorbs spices and vegetable flavors well.
In addition, the fat content of chicken coldcake is much lower than that of pork. Therefore, it is useful for people who have restrictions to fatty foods.
Ingredients:
- chicken – ½ pc;
- chicken shanks – 4 pcs;
- chicken stomachs – 700 g;
- water – 3.5 liters;
- onion – 150 g;
- bay leaves – 2 pcs;
- oregano pepper peas – ½ tsp;
- carrots – 2 pcs;
- garlic – 4 cloves;
- gelatin – 50 g;
- celery – 2 stalks;
- salt – 3 tsp.
Preparation of chicken coldcock:
Lay out in a saucepan chicken, chicken shanks and ventricles, pour water. Bring chicken meat to a boil, remove the foam.
Put to the chicken in the broth onion, bay leaves, peas and carrots
.
If you have a homemade chicken, you can not add bay leaves.
Add celery cuttings to the chicken meat and cook on low heat under a lid for 2-2.5 hours. Then remove the onion, carrots, bay leaves and celery from the broth. Celery can not be added to the broth, but it will give the dish a certain bitter herbaceous flavor.
Salt the broth, add garlic cloves. In a separate bowl mix gelatin with a couple of ladles of broth
. If the gelatin is quick-soluble, then it is immediately poured into the broth. If the gelatin is classic, then wait for it to swell, and then melt in the microwave and only then add to the broth to the meat.
Turn off the heat, leave the broth for half an hour to cool under a covered lid
.
Remove half of the chicken, shanks and stomachs from the broth
. Strain the broth through a sieve. Separately dismantle the chicken and chicken shanks into meat, remove the skin, bones, tendons.
Cut not too small chicken stomachs, mix with the rest of the meat. Put the meat components into the molds.
Fill the molds with meat with broth. Leave the cholodets to cool at room temperature, and then put in the refrigerator until solidified.
You get a dense and yet tender chicken cholodets. Chicken hearts give a certain flavor note to this dish.
