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Turkey jellied meat with gelatin

0
1470
Kitchen Russian
Calorie content 59.9 kcal
Portions 8 port.
Cooking time 5 h
Proteins * 5.8 gr.
Fats * 1.6 gr.
Carbohydrates* 6.5 gr.
* per 100 gr. product
Turkey jellied meat with gelatin
Content

With great desire I want to share a great recipe for a delicious jellied meat made from turkey with gelatin. The jellied meat prepared according to this recipe turns out to be rich and quite satisfying. It will appeal to everyone who does not like fatty jellied meat.

Ingredients

Cooking process

step 1 out of 6
Wash the turkey. Wash the carrots and peel them with a vegetable peeler. Put the ingredients in a deep saucepan, add bay leaves, salt and allspice, cover with cold water so that it completely covers the meat. Put on fire and bring to a boil. Skim off the foam, reduce heat, and simmer for 30 minutes.
step 2 out of 6
Pour a little cold water over the gelatin and let it swell.
step 3 out of 6
Place the meat in a bowl and cool completely. Separate the cooled meat from the bones and finely chop or disassemble into fibers by hand. Then put in jellied meat molds.
step 4 out of 6
Cut the boiled carrots into slices and put on top of the meat, add green frozen peas to taste.
step 5 out of 6
Strain the hot broth gently into a separate container. Add the swollen gelatin and stir until completely dissolved. Pour the prepared broth over the meat so that the broth completely covers it.
step 6 out of 6
Cool the jellied meat completely, and then cover the containers and place in the refrigerator to freeze for 4 hours. In the meantime, prepare the sauce - combine chopped chili peppers, lemon juice and pickled ginger. Serve appetizing turkey jellied meat with gelatin with prepared sauce.

Bon Appetit!

 

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