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Chicken cholodets

Cholodets are one of the most popular holiday dishes on our tables. Chicken kolodets are less fatty than pork kolodets: clear broth and juicy meat, with a light flavor of garlic and spices. To prepare chicken coldcake you need to use gelatin, but in general its preparation is not difficult at all.

chicken coldcake

Constituents (for a 5-liter pot):

  • whole chicken (about 2-2,5 kg) - 1 piece
    • .
  • chicken wings - 6 pieces
    • .
  • onion - 1-2 pcs.
  • carrots - 1-2 pcs.
  • peppercorns - 8 peas
  • garlic - 5 cloves
  • bay leaf - 3 pcs.
  • gelatin - 3-5 sachets
  • salt, pepper - to taste

Preparation of cold chicken:

Wash the chicken thoroughly and cut it into pieces. Put the pieces of chicken and wings in a pot, add whole peeled onions and carrots, peppercorns, salt and bay leaf, pour cold water and bring to a boil. After that, reduce the fire to a minimum and stew for 3 hours.
Remove the meat from the broth, and squeeze garlic into the hot broth and leave it to infuse for 1 hour.
While the broth is infused, separate the meat from the bones and put it into serving plates.
Dilute gelatin, according to the instructions, and introduce, stirring constantly, into the infused broth.
Then strain the broth into the plates with meat, sprinkle ground black pepper on top and put on cold for solidification.
You can serve the finished cold cakes with mustard, horseradish or vinegar.
Bon appetit!

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