Chicken and turkey jellied meat with gelatin

For cooking jellied meat, we recommend using the whole chicken carcass, and taking the legs from the turkey. We wash the chicken well, cut off the excess fat, cut it into pieces. I also wash the legs of the turkey under running water, cut off all the excess. We put the prepared meat in a large saucepan, fill it with water so that all the pieces are completely covered, and put it on the stove. After the liquid boils, boil for a couple of minutes and drain it. We wash the meat again, fill it with a new portion of water, bring it to a boil and cook over low heat for two and a half hours. In the middle of cooking, put bay leaves, black peppercorns, peeled and chopped carrots, onions into a saucepan. By the end of cooking, the meat should be free and easy to come off the bones. Let the contents of the pan cool to a comfortable temperature, after which we separate the meat fibers with our hands and put them in a separate bowl.

Cook the eggs separately until they are hard yolk, then cool them, peel them and cut them into transverse circles. Pour the gelatin into a separate bowl and pour a small amount of cooled broth, mix and leave to swell for twenty to thirty minutes. After that, we heat the granules to a state of a homogeneous liquid.

The meat must be carefully sorted out and make sure that there are no small bones left in it.

We cut the fibers across into small pieces so that they are convenient to eat in the finished aspic. We lay out the meat in forms, in which we will already fill in the jellied meat.

After cooking, filter the broth, add salt and black pepper to taste to it. Pass the garlic through a press and also put it in the broth. If the broth has had time to cool, then heat it to a warm state, then add the prepared gelatin, mix. Pour the meat in the molds with the resulting broth, then lay out the circles of eggs, sinking them into the liquid.

You can also spread slices of boiled carrots from broth, sprigs of fresh herbs around the eggs. Cool the prepared jellied meat and place in the refrigerator for solidification for several hours. After the jellied meat becomes dense, it can already be served.