Chicken and turkey jellied meat without gelatin
0
2780
Kitchen
Russian
Calorie content
69 kcal
Portions
4 port.
Cooking time
5 h
Proteins *
7.1 gr.
Fats *
4.8 gr.
Carbohydrates*
4.5 gr.
We offer another version of jellied meat based on chicken and turkey. Moreover, gelatin is not needed here, and only legs are required from a turkey - very budgetary, but very tasty. It is important to observe one rule in the process of cooking raw materials for jelly: boiling should be very slow, inactive and prolonged. Then the broth remains transparent, and the finished jellied meat will have a beautiful appearance.
Ingredients
Cooking process
We wash the chicken legs well, cut off the excess fat, if any. Thoroughly wash the turkey legs, dry them and singe them over the fire from all sides. After this manipulation, remove the hard skin with a knife and once again wash the paws. Put the prepared legs and legs in a three-liter saucepan and pour in enough water so that it barely covers the meat content. Bring to a boil, remove the formed foam, reduce the temperature of the stove to the minimum and simmer for four hours.
Then add bay leaves and salt, continue cooking for another ten minutes and remove the pan from the stove. Cool the contents of the pan and remove all parts of the chicken and turkey, as well as the spices and vegetables from it. Add the peeled and passed through a press garlic to the remaining broth, mix and close with a lid - let it infuse for a while.
At this time, we disassemble the chicken into fibers, and we also remove the leftover meat from the legs. Along the way, we remove all bones and cartilage. Cut the boiled carrots into thin circles. For decorative purposes, you can cut out their figurine circles. Lay out the meat in the forms for the jellied meat. Put carrots and greens on it.
Bon Appetit!