Chicken and beef jellied meat with gelatin
0
1340
Kitchen
Russian
Calorie content
82.9 kcal
Portions
6 port.
Cooking time
150 minutes
Proteins *
7.4 gr.
Fats *
5.8 gr.
Carbohydrates*
3.6 gr.
We offer to cook chicken and beef jellied meat. We use the whole chicken carcass for this. We also take a beef shank - a bone with a joint. It is important to boil the raw materials at a minimum boil so that the broth remains clean and transparent. We use boiled vegetables, herbs and eggs for decoration. Such jellied meat is well suited as a cold snack, as well as a hearty and healthy snack.
Ingredients
Cooking process
We put the prepared meat and bones in a large saucepan, fill with water so that the chicken and beef are completely covered, and put on the stove. After the contents boil, cook until foam appears and drain the first broth. We wash the meat again, fill it with a new portion of water and cook at a minimum boil for an hour.
Let the contents of the pan cool to a warm temperature so that it is comfortable to work. We separate the fibers of the meat with our hands and put them into molds in which we will pour the jellied meat. Strain the broth and dissolve the gelatin in it. For every 500 milliliters of broth, you need one tablespoon of instant gelatin. Add salt to taste and garlic passed through a press, mix thoroughly.
Cook the eggs separately until they are hard yolk, then cool them, peel them and cut them into circles or halves. Place the eggs on top of the meat pieces into molds. Cut the carrots into small curly pieces and lay them around the eggs. You can also spread parsley leaves for decoration at this stage.
Bon Appetit!