Aspic with the language

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The secrets of making a transparent broth. For this dish, and chicken soup, the recipe of which I'll post later what inspired me to do the transfer "spice", about which I have told in the recipe of squid in breadcrumbs. This time it was about the proper clear broth. So, share the acquired experience.

Ingredients for Aspic with the language

Step by step instruction of cooking Aspic with the language

Шаг 1

And my chicken, fill with water. Bring on high heat to boil. Remove the foam, reduce fire, salt, add Bay leaf and onion, cover and cook until tender language.

Шаг 2

Language drag and drop into cold water. So well depart the skin and it will be easy to clean. Also take out the chicken and give a long rest on the plate.

Шаг 3

From the broth with a spoon carefully remove the fat. It is no use to us.

Шаг 4

Here is our broth. It seems to be pretty transparent. Although the picture is not much visible. If You are preparing a simple soup for lunch, then you can stop. But if the soup at a holiday table or for maker, or maybe just want to make the broth transparent, then do the following "things".

Шаг 5

Whisk in the white foam. That protein is well whipped, first, it needs to be cold, and secondly, the bowl in which you whip, you should RUB a slice of lemon, thirdly, a little sunflower protein. Then the squirrels will knock even a well with a whisk, without any mixers and blenders.

Шаг 6

Broth by the time cooled slightly. So be it, otherwise will not work. Mix up protein in the broth.

Шаг 7

Bring it to boil and switch off for 10 minutes to cool again.

Шаг 8

A terrible sight!

Шаг 9

Bring again to a boil.

Шаг 10

And filtered.

Шаг 11

Now, girls-boys, as they say - feel the difference!

Шаг 12

Now in this perspective. Color rear Cup provides an opportunity to assess transparency.

Шаг 13

Now the difference between gelatine and aspic. Jellied cooked meat and bone broth. While the gelatin in the bones goes into the broth and this broth freezes well.
Aspic is meat or fish broth. Of course, this broth is set ever! Although fish may be frozen if the fish is fat enough. So he (the broth) it is necessary to help the gelatin. Gelatin is a natural product, so no need to fear him. But you must strictly adhere to the recipe on the pack to the plug do not "swam" and it was not too tight. My pack was written: 1 full tablespoon for 400ml of liquid.
I have instant gelatin, but still, at first, poured him a small amount of cold broth for swelling. So it is better odds. I have it took 5 minutes. If You have a regular gelatin, you have to give it to swell 40 minutes.

Шаг 14

Add the hot stock to 400ml. If You do not have instant gelatin, it is necessary broth with him to put on the heat and, stirring, heat to dissolve gelatin, but do not bring to a boil. But I think You already know me.
From the remaining broth, cook the soup. I made this one: http://www.povarenok .ru/recipes/show/609 04/.

Шаг 15

Language cut into slices and pour the broth to dried up.

Шаг 16

On the bottom of the form, pour a little gelatin broth. Put in the fridge for 10-15 minutes.

Шаг 17

After hardening of the "bottom" put the first layer of the language. In ideal it would be necessary to do all this in the plates and the language of 1 layer but I did not aspic for the holiday, and just like that, so doing everything in one pot and in two layers.
Well, I digress. First layer pour a thin layer of broth and again in the fridge for 10-15 minutes.

Шаг 18

Do the same thing with the second layer of the language.

Шаг 19

Now it is the turn of jewelry. Then of course you can dream up. I will do so for the New Year and will report back. But today I have just the egg and parsley. And the knife was blunt, so the eggs on very nicely cut. Again fill in the fridge for 10-15 minutes and pour the last layer.

Шаг 20

After another 10-20 minutes the filler is ready. Very tasty with this shit: http://www.povarenok .ru/recipes/show/600 18/.
Help yourself, it's delicious!