Piftie din carne de cocos/Cold jellied chicken
Ingrediente pentru piftie:
- 1 cocos intreg, curatat, spalat si taiat in bucati mari;
- 2 morcovi mari;
- 3 cepe;
- 1 radacina de patrunjel;
- o telina;
- 2 foi de dafin;
- 10 catei de usturoi;
- boabe de piper negru;
- sare.
Pentru decor (optional):
- patrunjel verde;
- ardei gras taiat in cubulete;
- oua de prepelita fierte;
- morcov fiert taiat rondele;
- sfecla fiarta taiata in cubulete.
Timp de preparare: 5 ore 30 de minute
Portii: 8
Mod de preparare:
Puneti bucatile de carne intr-o oala mare. Adaugati apa suficienta cat sa acopere complet carnea. Cand apa a inceput sa fiarba indepartati spuma care se formeaza la suprafata. Cand spuma nu se mai formeaza, adaugati legumele curatate si spalate foarte bine. Legumele pot fi taiate in bucati mari. Puneti foile de dafin, boabele de piper si sare. Lasati totul la fiert, la foc mediu pentru 5 ore sau pana cand carnea se desprinde usor de pe oase. Cu 30 de minute inainte de a inchide focul, zdrobiti usturoiul si adaugati-l in supa. Scoateti carnea din oala, lasati-o la racit si dupa puteti sa o desprindeti de pe oase. Taiati carnea in bucati potrivite. Strecurati supa printr-o sita. Puteti sa folositi boluri mai mici sau un bol mai mare in care sa puneti: carnea, legumele pentru decor (morcov, ardei gras, patrunjel verde, sfecla), oua fierte si deasupra sa turnati din supa clara. Lasati bolurile la frigider peste noapte.
Bon Appétit!
Ingredients for the jellied chicken:
- 1 whole chicken, cleaned, washed and cut into large pieces;
- 2 large carrots;
- 3 onions;
- 1 parsley root;
- 1 celery root;
- 2 bay leaves;
- 10 cloves of garlic;
- black peppercorns;
- salt.
For decoration (optional):
- green parsley;
- bell pepper cut into cubes;
- quail eggs, boiled;
- carrot, boiled and cut into rounds;
- beet, boiled and cut into cubes.
Preparation time: 5 hours 30 minutes
Servings: 8
Method of preparation:
Place the chicken pieces in a large pot. Add enough water to completely cover the meat. When the water starts to boil, remove the foam that forms on the surface. Once the foam stops forming, add the cleaned and well-washed vegetables, which can be cut into large pieces. Add the bay leaves, peppercorns and salt. Let everything simmer over medium heat for 5 hours or until the meat easily separates from the bones. 30 minutes before turning off the heat, crush the garlic and add it to the soup. Remove the meat from the pot, let it cool, and then remove it from the bones. Cut the meat into suitable pieces. Strain the soup through a sieve. You can use smaller bowls or one large bowl in which to place the meat, vegetables for decoration (carrot, bell pepper, green parsley, beet), and boiled eggs and then pour the clear soup over them. Leave the bowls in the refrigerator overnight.
Bon Appétit!