Kako skuhati hladetinu od kokoši

Hladetina je tradicionalno balkansko jelo. Priprema se uglavnom od svinjetine, ali se može koristiti perad i ostale vrste mesa. Za hladetinu je važno da ima dovoljno kostiju iz kojih će se dugotrajnim kuhanjem 3-4 sata izvući masnoća koja je potrebna da bi se formirala želatinasta masa koja čini hladetinu toliko posebnom. Hladetina od kokoši je vrlo jednostavno jelo, potrebno je samo meso od kokoši voda i začini. Meso treba izrezati na komade i staviti da se kuha. Od začina sam dodao samo sitni luk malo češnjaka i sol. Juha se kuha se dok se meso ne raskuha, a juha zgusne. Kad je kuhano stavi se na hladno i ostavi preko noći da se zgusne dok ne postane želatinasta masa. Recept za jelo. Pripremanje hrane. Domača hrana. Hrvatska. Rooster jelly is a traditional Balkan dish. It is prepared mainly from pork, but poultry and other types of meat can be used. It is important for the cold meat to have enough bones, from which the long-term cooking of 3-4 hours will extract the fat that is needed to form the gelatinous mass that makes the cold meat so special. Rooster cold meat is a very simple dish that only requires meat from the rooster, water, and spices. The meat should be cut into pieces and placed in a pot of water. For the spices, only a small onion, some garlic, and salt are needed. The broth is cooked until the meat is cooked and the broth thickens. When cooked, it is placed in the refrigerator overnight to thicken until it becomes a gelatinous mass.

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