Those who like such a dish of Russian cuisine as a cold, but negatively treats everything fat, will have to taste a cold from turkey, which turns out not less appetizing, but more dietary.
Cold from turkey
Ingredients:
- calf shank - 3 pcs .;
- wings of turkey - 5-6 pcs .;
- carrots - 1 piece;
- onion - 1 piece;
- bay leaves - 3 pcs .;
- black pepper - 10 peas;
- cloves - 4-5 pieces
- salt and greens - to taste.
Preparation
Meat clean and rinse, pour it with water, so that its surface was 10-12 cm higher, throw in the pan peeled onions and whole carrots, add salt and spices and put on a low heat. Periodically remove the foam. After 2 hours, when the vegetables are ready, get them out, and cook the meat for another couple of hours.
Ready meat sorted into pieces, and put the bones back into the broth and cook for another hour. In deep plates, spread the meat, pieces of carrots, greens and pour them with filtered broth. Put the jelly in a cold place to freeze, and then transfer to a dish.
In the same way, you can cook chicken from a chicken and turkey, or even a beef from a beef .
Cold from turkey in multivark
Ingredients:
- meat and legs of turkey - 1.5 kg;
- carrots - 2 pieces;
- onion - 1 piece;
- pepper peas - 7-8 pieces;
- bay leaf - 1 piece;
- salt - to taste.
Preparation
Remove the washed meat and legs into the bowl of the multivark, send them onions, carrots, spices and salt to them. Fill all the water to the top mark, close the lid, the "Quenching" mode and cook the jelly in the multivark 6 hours.
After this, disassemble the meat, lay out on the bowls, broth the broth, pour out, and let the chill cool, then put it in the refrigerator to freeze.
Cold from turkey neck
Ingredients:
- turkey neck - 2 pcs .;
- onions and carrots - 1 pc .;
- parsnip - 1 pc .;
- pepper peas - 3 pcs .;
- bay leaves - 2 pcs .;
- cloves - 1 pc .;
- parsley and salt - to taste.
Preparation
Neck wash, cut, pour 1.5 liters of water and cook on a small fire for 2 hours. Remove the foam and if necessary add a liquid to the end left with 500-600 ml. After that, add peeled onions, parsnips, carrots and spices, and cook for 2 more hours. In the end, throw the parsley. Remove the necks, separate the meat from the bones and spread them over the plates, broth and broth the meat. Put it in the cold for freezing.