👨‍🍳 Instrucțiuni

1. 1

   Rinse all the meats thoroughly under cold water. Place the pork hocks and beef in a large stockpot. Cover with cold water and bring to a boil. Skim off any foam or impurities that rise to the surface.

   💡 Sfaturi Profesioniste: This initial boil helps to create a cleaner broth.
2. 2

   Drain the water, rinse the meat again, and return it to the pot. Add the chicken pieces, peeled onions, carrots, celery stalks, bay leaves, and peppercorns. Cover with fresh cold water, ensuring the meat is fully submerged.

   💡 Sfaturi Profesioniste: Using a combination of bones and meat from different animals contributes to the gelatin and flavor.
3. 3

   Bring the pot to a boil, then reduce the heat to low, cover, and simmer for at least 7-8 hours, or until the meat is falling off the bones and the broth is rich and flavorful. Skim off any excess fat periodically.

   💡 Sfaturi Profesioniste: Low and slow cooking is crucial for extracting maximum flavor and gelatin.
4. 4

   Carefully remove the meat from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve, discarding the solids (onions, carrots, celery, bay leaves, peppercorns).

   💡 Sfaturi Profesioniste: For an extra clear broth, line the sieve with cheesecloth.
5. 5

   Once the meat is cool enough to handle, remove it from the bones and skin. Discard the bones and skin. Finely chop or shred the meat into bite-sized pieces.

   💡 Sfaturi Profesioniste: Some traditional recipes include finely chopped garlic mixed directly with the meat.
6. 6

   Add minced garlic (if using) to the chopped meat and mix well. Season the meat mixture with salt to taste.

   💡 Sfaturi Profesioniste: Taste the meat mixture before adding it to the broth to ensure it's seasoned properly.
7. 7

   Arrange the seasoned meat in a shallow dish, mold, or individual serving bowls. Pour the strained broth over the meat, ensuring it is fully covered. If the broth is not enough, you can add a little more water.

   💡 Sfaturi Profesioniste: You can also add thinly sliced carrots or decorative herbs at this stage.
8. 8

   Cover the dish and refrigerate for at least 6 hours, or preferably overnight, until the kholodets is firm and jelly-like.

   💡 Sfaturi Profesioniste: The longer it chills, the firmer it will set.
9. 9

   To serve, run a thin knife around the edge of the dish and invert onto a serving platter. Garnish with fresh dill. Serve cold with mustard or horseradish sauce.

   💡 Sfaturi Profesioniste: Kholodets can be sliced and served as an appetizer.