Aspic. Холодець.

Aspic, at least: dryhli, jelly, studenets, gelatine, hishky - Ukrainian dish, prepared with garlic, onion, bay leaf, black pepper an ancient recipe.

Someone loves aspic with chicken, one beef aspic respects - there are many options of real winter treat.

you need for cooking aspic:

• Chicken - 1 piece weighing 2 kg
• Shins of chickens - 0.5 kilograms
• Pork legs - 2 pcs
• Onions - 1 - 2 pieces
• Carrots - 2 pieces
• Letter laurel - 2 - 4 pieces
• Black pepper peas - 7 - 8 pieces
• Allspice - 3 - 4 pieces
• Garlic - 1 clove or to taste

We wash meat ingredients under cold running water from various kinds of contaminants.

Fill the pan with chicken meat with water so that it is above the level of the meat ingredient 7 - 8 centimeters. We put the tank on the plate, included on a strong level, bring the liquid to a boil and screw the plate to the smallest level.

We remove the foam by frothing, which appears on the water surface after the first 5 minutes of cooking. Cover the container with a lid so that a small gap remains, and cook the broth on a small fire for 6:00, periodically removing the fat and foam.

While broth is being cooked, peeled onions, garlic and carrots are peeled. We wash vegetables under running water from various kinds of contaminants together with cilantro. Dry them with paper kitchen towels, and just brush the branches of coriander over the sink from excess liquid and then remove leaves from them. We spread the ingredients on individual plates.

After 6:00 add to the pan with chicken onions with carrots and cook the cold for another 30 minutes. During this time, the broth will be 2 times less, and the meat will depart from the bones. After the last 30 minutes, transfer the boiled chicken meat into a separate deep plate, helping yourself with a noise. In a saucepan with broth, squeeze out a clove of garlic and add laurel leaf, black pepper, peas, sweet pepper, and also salt. Cook the cold for another 30 minutes.

we filter the broth through a sieve with a fine mesh in a deep bowl and cool it down to 30 - 40 degrees, it should be slightly warm. Boiled chicken parse the fibers, while removing bone and cartilage, then at will cut it into smaller pieces or leave as such, previously enclosed in a deep bowl.

Carefully add the broth to each capacity so that it covers the meat. Give the jelly completely cool, cover each form with a lid and put them in the refrigerator. There will be a cold in about 6 - 7:00, and preferably at 12:00, when it will become more dense.