6 recipes most delicious aspic

8 secrets of tasty aspic

1. To snack well stuck to the broth is better to take parts of the carcass, in which most of collagen: pork or beef feet, tails, pig ears, brain bone or a whole chicken fat. For meat portion will approach any meat without fat.
2. To give a clear jelly, it is necessary not only to wash the meat, but also to soak it in cold water for a few hours, not only to remove the foam with a slotted spoon, but first pour the water after boiling. Ready broth will have to strain several times. This applies to all types of meat - pork, beef, chicken, except for fish. If lazy to bother, operate under a simplified scheme of the recipes.
3. Onions to the broth can not be cleaned. If you leave the husk, the broth will turn golden. Carrots are usually clean skin will not affect the color or taste.
4. Salt should be added to a little more than usual: in the process of solidification taste equalized.
5. If you decide to lighten the broth, use egg white, one 2 liters of fluid. Separate the white from the yolk, lightly whisk in a bowl and pour in the boiling broth even after you delete all the ingredients. Cook for a few minutes, until the protein is will roll. Remove from heat and strain well.
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6. If you want, you can make the dish a little brighter, decorate it. Look good will be circles or figures of boiled carrots, halved or sliced ​​eggs, parsley, green peas and corn. Put the ingredients in the selected shape, the top distribute the meat and then pour the broth. To fish aspic, you can add a slice of lemon.
7. If you do not soblyudote proportions will take substandard or unsuitable ingredients, jelly, or will not be very strong, or does not grasp. On average, brawn freezes for 2-4 hours. If this did not happen, add the gelatin (but instead you get aspic jelly). Strain the broth, pour it into a pan and heat. Dissolve the required amount of gelatin in warm water, following the instructions on the package. Connect gelatin and broth until complete dissolution of the former. Collect jelly and refrigerate.
8. Store the finished dish in the refrigerator no more than two days.

Pork shank meat jelly

Ingredients

• 1 kg of pork shank;
• 500 g of pork fat, and without the bone;
• 1 onion;
• 2-3 bay leaves;
• salt - to taste;
• 5-6 peas allspice;
• 2-4 cloves of garlic.

preparation

Under running water with a knife scrape off all the excess skin with shank: it should be smooth. Rinse the meat. Pour into a pot 2.5 liter of water and put into it and shank fillet. Bring to the boil on a high flame and remove foam and simmer over a low flame 5 hours.

Put the onion in broth, bay leaf, salt and pepper and cook for another hour.

Remove the meat from the broth and fold in a colander to stok broth in a saucepan. Free from pork bones and skin, separate the fibers and set aside on a plate. Skip the garlic through a press or rub on a fine grater and connect with the meat.

Liquid, strain through cheesecloth. In one large mold or several small lay out the meat and fill it with soup. Cool and store in the refrigerator to form a jelly.

Jellied beef

Ingredients

• 2 bovine tibia;
• 1 onion;
• 1 carrot;
• 1 parsley or celery or parsnip;
• 3-4 sprigs of celery;
• 3-4 sprigs of parsley;
• some peas of black and allspice;
• 1 kg of beef;
• salt and pepper - to taste;
• 1 clove of garlic.

preparation

Under running water to scrape off all the excess beef shanks, rinse. Put in a large pot and fill with water (required about 5 L). Bring to the boil over medium heat, remove the foam and reduce the temperature to a minimum.

Coarsely chop all the vegetables and herbs (parsley, take in only the stalks, leaves aside) and add to the broth. Throw into the pot peppercorns. Simmer without a lid for 3-4 hours, allowing very gentle reflux.

Wash and slice the beef fillet into large chunks, pour boiling water for 3-5 minutes. Remove the meat from the water and transfer to a pot to the remaining ingredients. Cook another 3-4 hours, removing the foam, if necessary. The water should evaporate about half.

Salt for half an hour before take off from the heat. Ready broth, strain through cheesecloth, allow it to cool.

Meat with shanks separate from the skin and bone, and together with the rest of the fibers to tear or cut into pieces. Pair them with finely chopped parsley leaves. Generously season with salt and pepper. Put the meat in the form.

Cover the colander with cheesecloth or a cloth, chop garlic and lay on a tissue. Go back to the broth: remove excess fat from the surface, heat and add salt. Strain liquid through cheesecloth and fill with garlic meat. Let cool and store in refrigerator until ready.

Jellied Chicken

Ingredients

• 1 chicken fat (about 2 kg);
• 1 onion;
• 1 carrot;
• 3 garlic cloves;
• 1 teaspoon salt;
• 5 peas black pepper;
• 4 bay leaves.

preparation

Remove the skin from the ChickenThoroughly rinse the carcass. Put it in a pot and cover with water so that it covers the meat for about 5 centimeters. Bring water to a boil on a high flame and remove the scum. Boil for 4 hours on a low heat. If necessary, remove the scum and fat.

When the broth has evaporated by half, and the meat begins to easily move away from the bones, add the onion, carrot and garlic and simmer another 30 minutes. Throw in a saucepan salt, pepper and bay leaf, leave for another half hour.

Remove the meat and vegetables, broth and cool. Separate the meat from the bones, to tear or cut into small pieces, which then lay in the form on top of carrot (optional) and fill ostyvshim broth. Take away in the fridge.

Jellied pork and chicken legs

Ingredients:

• 500 g pork legs;
• 550 g of pork fat, and without the bone;
• 350 g chicken;
• 300 g of chicken drumsticks;
• 500 g of chicken thighs;
• 1-2 carrots;
• 2-3 onions;
• ½ head of garlic;
• ½ green beam;
• 3-5 bay leaves;
• black pepper - to taste;
• salt - to taste.

preparation

Thoroughly rinse all the meat under cold water, scrape off the excess with legs and place in a saucepan. Pour 4 liters of water, bring to the boil and remove the scum.

Add the carrot, onion, garlic, and all green (you can leave a few leaves for decoration) and continue to cook over low heat for 2-3 hours. Throw a bay leaf, pepper and salt and simmer over a low flame a few hours, until the meat begins to move away from the bone.

Remove all the ingredients from the broth and pour it well several times. Chicken and pork separate from the bones, skin and Narva, or cut into small pieces.

Put the meat in the form of optional garnish of parsley leaves and pour the broth. Cool and store in the refrigerator to frozen jelly.

Jellied pork and beef multivarka

Ingredients

• 2 pork legs;
• 1¹/₂ kg of beef on the bone;
• 1 onion;
• 1 carrot;
• 3 laurel leaves;
• salt and pepper - to taste;
• 3 cloves of garlic.

preparation

Wash the meat under cold water, clean the dirt from feet. bow and carrot cut into large pieces.

Put the meat and other ingredients in a bowl Multivarki, salt, pepper and cover with water almost to the brim. Switch to "Extinguishing" and set the timer to 6:00. Cover.

When multivarka will signal readiness, remove meat from broth, separate from the skin and bones, cut or Narva into small pieces.

Crush the garlic and add to the meat. Place in a form, fill it with broth strained through cheesecloth and store in the refrigerator.

Jellied fish

Ingredients

• 1.8 kg of fish (salmon fit, sturgeon, carp, haarder, perch, trout, cod, chum salmon);
• 1 fish head;
• 1 fishtail;
• 2 onions;
• 2 carrots;
• salt - to taste;
• 10 g of the mixture of spices to fish;
• 8 peas black pepper;
• 1 bay leaf.

preparation

Rinse the fish, remove the entrails and gills, but does not clear from the scales. Cut into large pieces. Transfer fish and additional head and tail in a pan, add the onions and carrots, and cover with water to completely cover the contents. Bring water to a boil, remove the foam and salt. Simmer another 20 minutes.

Remove the broth from the meat pieces, clean them and set aside. Skin ridges and return to the pot. Stir in spices for the fish, add the peppercorns and bay leaf. Continue to cook on very low heat.

After 40 minutes, remove from broth and all the ingredients are well his strain. Arrange fish fillets in shape, decorate as desired, and pour the broth. Clean in the refrigerator until ready.