Home » starter » Piftie de gaina / Chicken jelly dish

Piftie de gaina / Chicken jelly dish

Piftie sau racitura. In functie de fiecare zona, acest fel de mancare este cunoscut de toti romanii. Daca e iarna, mai ales dupa sarbatori, atunci sigur e rost de o piftie. Gospodinele se intrec pe ele insele in a pregati jucausul preparat din diferite tipuri de carne. Bineinteles cel mai cunoscut fel de pifitie este cel din carne de porc, dupa care urmeaza cel din carne de cocos si apoi de vita. Cine nu isi aduce aminte de copilaria cu arome de usturoi, fie la bunici fie la parinti acasa, cand de sarbatori si pana mai tarziu spre primavara ne jucam cu gelationasa noastra parfumata, alergand prin farfurie dupa ea si mai ales dupa bucatelele de carne fiarta si atat de gustoasa. Anul acesta am stabilit cu parintii mei ca facem o piftie de gaina. Avem niste godanace frumoase tare in curte si era pacat sa nu ne satisfacem cate o pofta culinara cu una din ele. Pt acest preparat avem nevoie de

  • o gaina de tara, una adevarata, fara fulgi bineinteles
  • 10 l de apa
  • 400 gr usturoi

Se incepe cu selectia gainii din curte. Se gaseste cel mai rapid alergator, la categoria 100mp curte, in cazul nostru a fost sotul meu, si apoi se taie necuvantatoarea, se jumule de fulgi, se indeparteaza partile interioare, se portioneaza, se spala bine si se pune la fiert in apa pana este fiarta bine, cand automat scade si nivelul apei. Mare grija insa sa nu mai adaugati apa, desi scade, ea nu trebuie indoita cu apa rece.

Dupa ce s-a fiert se adauga usturoiul curatat. Carnea de pe bucatile de gaina se portioneaza in bucati mai mici. Apoi se ia una bucata tata harnic si se purcede la strecurarea lichidului. Trebuie facuta operatiunea undeva in aer liber sa iasa aburii din apa fiarta. Se toarna lichidul intr-un vas apoi in altul si se repeta operatiunea cam de 40 de ori.

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Am stilizat putin poza ca sa vi se concentreze atentia pe procedeul in sine. Intre timp, mama gospodina ajutata de mine, se ocupa de aranjarea bucatilor mici, fasiilor de carne in vasele in care se va lasa preparatul la racit.

rac2

Se toarna apoi lichidul strecurat si racit, dar inca la o temperatura ridicata, in vase pana se acopera carnea.

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Se poate observa usor ca gaina noastra de curte a fost destul de robusta la viata ei, dar grasimea adunata la suprafata se poate indeparta. Se lasa vasele in cea mai rece camera, sau la frigider, sau direct afara, undeva departe de labutele curioase ale lui Tom, pisoiul nostru. Se serveste rece ca aperitiv.

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Pofta mare!

English version:

Jelly or cold dish. Depending on each zone of Romania, this dish is known by all Romans. If it’s winter, especially after the holidays, then it’s definitely time to get a jelly dish. All housewives are exceeding expectations in order to prepare the playful dish from different types of meat. Of course, best known is the pork, followed by the rooster meat and then beef. Who doesn’t remember the childhood garlic flavored dish at the grandparent’s house or the parent’s home when after holidays and late into spring time we used to play with our jelly fragrant dish, running for small pieces through the plate, especially after pieces of boiled meat so tasty and soft. This year us and my parents  planned to make a jelly chicken dish. We have some beautiful chicks in our backyard at my parents house, and it was a shame to not satisfy a craving culinary pleasure with one of them. For this dish we need:

a country chicken, a real one without feathers of course
10 l of water
400 grams of garlic

It begins with the selection of the backyard hen. We then need to find the fastest runner, on category “the 100sqm yard challenge”, in our case it was my husband, and then, after the hen’s souls goes to Heavens, we  pluck her feathers, remove the inner parts, cut in separate parts of the body, wash it well and boil it in the water until it is well cooked and automatically it decreases the water level. But be careful not to add more water otherwise the outcome will not be the same.

After it has been cooked we add the garlic. Chunks of chicken meat, after it was portioned are to be placed on a separate plate. Then we take one piece of hardworking father and let him to proceed by straining the liquid. The operation must be performed outdoors somewhere for the steam from the boiling water to come out. Pour the liquid into a bowl then into  another bowl and repeat about 40 times.
I styled a little the picture to focus you attention on process itself. Meanwhile, the good housewife mother and me, the little apprentice take care of arranging the small meat pieces, strips of meat on different plates where we will leave the dish to cool down.
Then pour the strained and cooled liquid, but still at a high temperature, int the vessels to cover the meat. One can easily see that our chicken from the backyard of my parent’s house was quite robust in her life, but the fat from  the plates can be collected from the surface after few hours.  We then left the dishes in the coldest room or in the refrigerator, or directly outside, far away from the prying paws of Tom, our cat.  We serve it cold as an appetizer the next day.

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