Chicken and beef jellied meat without gelatin
0
1489
Kitchen
Russian
Calorie content
108.9 kcal
Portions
4 port.
Cooking time
6 h
Proteins *
10.2 g
Fats *
9.3 gr.
Carbohydrates*
4 gr.
To cook delicious jellied meat, you will have to be patient and have time in reserve. It is very important to cook the meat for a long time at a slow boil - this way the muscle fibers will soften well, and the gelling substances necessary for the dish will pass into the broth. For the aroma, be sure to use spices at the end of cooking - lavrushka and black peppercorns.
Ingredients
Cooking process
Place the prepared legs, wings and beef in a saucepan and pour in the indicated amount of water. Bring to a boil, remove the foam that appears, reduce the temperature of the stove to a minimum and cook at a slow boil for six hours. Peel the carrots from the upper skin. My onions, but we do not peel the husk - it will give a beautiful color to the broth. One hour before the end of the cooking time, put the whole prepared vegetables in the pan, as well as peeled chives, bay leaves, peppercorns and salt to taste.
After the cooking time has elapsed, remove the pan from the stove and cool the contents to a warm temperature. We take out the chicken, beef and carrots. Remove the onion and spices and discard. Strain the broth. We disassemble poultry and beef into fibers, simultaneously removing bones and cartilage. We put the prepared meat in molds for jellied meat.
Bon Appetit!