Few people know that the chicken legs contains a special collagen, which is great to help people with diseases of the joints.The swallow tablets with chondroitin and glucosamine, eat jellied chicken feet.The recipe for this dish, which is not ashamed to put on a festive table is not very complicated.Just keep in mind that along with the need to stock up on chicken feet and legs, or even thighs - so your jelly will also meat, hearty.Many housewives prefer to use for this dish cock - it has more collagen.Per kilogram legs should take two legs, or one hip (or leg quarter).
The first thing we need to do is to soak the foot in cold water for three hours.After this procedure, the water long legs rubbed the dark stains very easily.Then they need to be cleaned of films.Major clean carrots, coarsely sechem.My onion, cut off the top part of a dry but lower roots, leaving untouched the husk.Pooling vegetables, foot and lower leg in a pot, pour three liters of cold water.Cook for about two and a half hours.The main thing in this process - not to miss the point of boiling liquid.Foam appears necessary to carefully remove with a slotted spoon, or jellied chicken feet turn cloudy.
After two or three hours turn off the fire.The broth is filtered.Onion throw - she was given a golden color and flavor.From carrots can be cut cute stars, flowers and decorate them later finished jellied chicken feet.Paws is also not necessary - you can give them a pet.But with drumsticks or legs remove the meat, take it apart, and the fibers return to the broth.
again put the pan on the fire.Broth seasoned with bay leaf, allspice pepper, chili (pinch), salt to taste.Cook for another forty minutes.Check jellied chicken feet to thicken if teaspoon viscous broth under the fingers like liquid glue, then the dish is ready.If it so happens that the liquid does not want to freeze, we enter into it dissolved gelatin in cold water, then cook for another 10 minutes.Two or three cloves of garlic cut lengthwise into slices, parsley big whip.Enter the new ingredients into the viscous broth and cover the pan with a lid.Turn off the heat and let stand five minutes.
Pour broth into molds.When it has cooled to room temperature, place in refrigerator.Flowers decorate the finished dish of carrots and fresh herbs, halves of boiled quail eggs.Serve jellied chicken feet with mustard or horseradish.You can paint the surface of the dish mayonnaise grid.As an appetizer aspic may be submitted to the pickled vegetables.
And now a few tips.Bouillon solim intensely: frozen, it will be just right.You can make the dish puff.When the broth boil due time, take out and clear from the bones of chicken legs.Jellied fill in forms as follows: the bottom of the laid fiber of meat on it - chopped garlic cloves.Fill it all the broth.If the dish stand in the refrigerator for a few hours, yet not frozen, proceed as follows.Heat it, filter.Meat send back to form a liquid and adding half spoon gelatin, previously dissolved in 100 ml of cold water.On low heat warm up the broth, but do not boil.Then fill them meat in forms.
