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Chicken and beef leg jellied meat

0
1935
Kitchen Russian
Calorie content 98.1 kcal
Portions 6 port.
Cooking time 5 h
Proteins * 10.2 g
Fats * 6 gr.
Carbohydrates* 4.5 gr.
* per 100 gr. product
Chicken and beef leg jellied meat
Content

We offer a variant of chicken and beef leg jelly - an excellent alternative to jelly for those who do not eat pork. There is no need to add gelatine to the dish, as the leg of beef and chicken legs ensure that the broth solidifies well. Such jellied meat can also stand on the table for quite a long time at room temperature and retain its jelly texture well without melting.

Ingredients

Cooking process

step 1 out of 9
Thoroughly rinse the chicken, beef leg and chicken legs under running water. Cut the chicken into large pieces. If the beef leg is too large, then chop it into smaller pieces.
step 2 out of 9
Then we put everything in a saucepan and fill it with water in such an amount that it covers the raw material by one or two centimeters. Bring the contents of the pan to a boil, wait for the foam to appear and drain the first broth. Rinse all the pieces again and put them back in the pan, fill with water in the same amount.
step 3 out of 9
Bring it to a boil again and cook over low heat for three to four hours. We do not allow active seething. After the specified time has elapsed, put the washed onions in the husks into the pan. Peel the carrots from the top, leave them whole and also put them in a saucepan. Put the bay leaf, peppercorns and salt to taste. Cook for another hour.
step 4 out of 9
After the cooking time has elapsed, remove the pan from the stove and let the contents cool to a warm temperature. We extract the onions, carrots and spices and do not use them further. We take out pieces of meat and bones.
step 5 out of 9
Strain the broth through a sieve.
step 6 out of 9
Separate the meat fibers from the bones with our hands.
step 7 out of 9
Put the meat separated from the bones at the bottom of the molds. If necessary, you can cut it into pieces.
step 8 out of 9
Fill the meat with strained broth. Let the molds with liquid jellied cool and put in the refrigerator. After about four to six hours, the dish will harden.
step 9 out of 9
When serving, the surface can be decorated with sprigs of fresh herbs. A good addition to such jellied meat is boiled potatoes, mustard, horseradish.

Bon Appetit!

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