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➠ Chicken and pork shank aspic without gelatin

Chicken and pork shank aspic without gelatin

1923

Kitchen Russian

Calorie content 105.4 kcal

Portions 6 port.

Cooking time 6 minutes

Proteins * 4.9 gr.

Fats * 13 gr.

Carbohydrates* 5.1 gr.

Chicken and pork shank aspic without gelatin

Content

The secret of delicious jellied meat is in properly selected meat products and their long cooking time. As for the first condition, we offer a win-win composition: chicken and pork shank. It is not only tasty, but also practical: jellied meat on such a basis freezes well by itself, without adding gelatin. The second condition requires attention: we cook meat products at a very slow boil. The broth should gurgle inactively, languish - then the taste of the finished jellied meat turns out to be rich, and the appearance is more transparent.

Ingredients

Cooking process

We wash the chicken and pork shank thoroughly. We clean the pork skin with a knife blade until it is perfectly clean. We place the food in a volumetric container and fill it with cold water. We leave it to soak for five to six hours so that the maximum amount of blood comes out.

After that, drain the water, rinse the meat and place in a saucepan. Pour in water - it should cover the meat with a layer of a couple of centimeters. We put the pan on the stove. After boiling, remove the foam and reduce the heat to a minimum. Cook at a slow boil for four hours.

After the specified time, add the onions peeled from the husk, the whole peeled carrots, as well as salt to taste, bay leaves and peas of black and allspice. We continue to cook for another two hours. Then turn off the stove and let the jellied meat cool down a bit so as not to burn yourself.

Remove all the meat from the pan with a slotted spoon. We take out the carrots and save them for decorative purposes. Peel the garlic and pass it through a press. Add the resulting garlic gruel to the remaining broth, mix and let stand for ten to fifteen minutes.

Divide pork and chicken into fibers, simultaneously separating and removing all bones, skin and cartilage. Strain the broth through a fine sieve.

We put the prepared chopped meat in bowls or forms for jellied meat. Put slices of carrots on top. Then fill it with strained broth. We remove the containers in the cold so that the jellied meat is frozen. After a few hours, the dish will already become dense and can be served. The surface can
decorate with fresh herbs.

Bon Appetit!