Unclean, and stack them in a pot, pour cold water, salt, and thrown into the same pair of large bulbs (clean, but not cut), let them cook together. Onions - a must! Otherwise the stock would not be required taste and transparency. Another optional - skim at first, if you are not completely indifferent to the gray squirrel rags, swinging on a pan with broth. But if they do not hurt your aesthetic sense, can not exert.
Cook until the pork until the meat on the bones of legs will not fall behind, put pepper, Lavrushka and turning off the fire, leave to cool. Will cool faster if the meat is separated from the broth. Particular attention should be paid to the fact that in the process of cooling the meat smells so wonderful that nervous pets and children and husbands to the best of facilities to remove. Avoid.
Cooled aspic begin to dismantle - the bones in one dish, skin from chicken and legs, as well as cartilage and caught seethe onions - in another. Meat that is flesh or muscles (who both calls) - in the third.
The contents of the second bowls mince, adding in the process of twisting 2-4 dolechki garlic, the contents of the third - to cut, but not too small, not to litter.
The contents of the first bowl recognize a familiar dog (previously asked him whether he would dogryzat hryaschiki, and you run the risk of running into the allegation that someone else's dog to us more akin to legal husbands), the contents of the second and third - mix well and distribute into containers in which aspic will solidify. Approximately 2 / 3 of the tank shall be meat weight, pour the rest of broth.
We put in the fridge, go and fight with increased salivation. Somewhere in 4-6 hours, depending on the size of containers.
From the refrigerator, table ennobles the presence of bread, horseradish, mustard or adzhika, and ...
Relish your meal!
Cook until the pork until the meat on the bones of legs will not fall behind, put pepper, Lavrushka and turning off the fire, leave to cool. Will cool faster if the meat is separated from the broth. Particular attention should be paid to the fact that in the process of cooling the meat smells so wonderful that nervous pets and children and husbands to the best of facilities to remove. Avoid.
Cooled aspic begin to dismantle - the bones in one dish, skin from chicken and legs, as well as cartilage and caught seethe onions - in another. Meat that is flesh or muscles (who both calls) - in the third.
The contents of the second bowls mince, adding in the process of twisting 2-4 dolechki garlic, the contents of the third - to cut, but not too small, not to litter.
The contents of the first bowl recognize a familiar dog (previously asked him whether he would dogryzat hryaschiki, and you run the risk of running into the allegation that someone else's dog to us more akin to legal husbands), the contents of the second and third - mix well and distribute into containers in which aspic will solidify. Approximately 2 / 3 of the tank shall be meat weight, pour the rest of broth.
We put in the fridge, go and fight with increased salivation. Somewhere in 4-6 hours, depending on the size of containers.
From the refrigerator, table ennobles the presence of bread, horseradish, mustard or adzhika, and ...
Relish your meal!
