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Chicken and pork shank jellied with gelatin

0
3130
Kitchen Russian
Calorie content 107.8 kcal
Portions 4 port.
Cooking time 5 h
Proteins * 5 gr.
Fats * 13.1 gr.
Carbohydrates* 3.8 g
* per 100 gr. product
Chicken and pork shank jellied with gelatin
Content

Jellied meat is an excellent dish both for an everyday table and for a festive one. You can prepare it in advance and for future use, and then serve a snack at the right time. We will cook this version of this popular dish from chicken and shank - the taste of the broth is very rich and pleasant. Many people complain that there are problems with the jellied meat freezing, so we add gelatin. Considering that the shank itself contributes well to the gelling of the broth, you will need a little gelatin - a small amount for safety net.

Ingredients

Cooking process

step 1 out of 8
We wash the chicken thoroughly, if necessary, we burn it over an open flame to remove the remnants of feathers. Wash the knuckle and clean it with a knife to absolute cleanliness.
step 2 out of 8
We cut the chicken into large pieces, the shank can be left intact. If it does not fit in a cooking pot, then it is worth chopping it into two parts. We put the prepared food in a saucepan and fill it with the specified amount of water.
step 3 out of 8
Place the pot on the stove and bring the contents to a boil. We remove the foam. Then put the onion, previously washed and peeled. Salt to taste.
step 4 out of 8
We cook the jellied meat from the moment of boiling for five hours, maintaining a slow boil all the time. An hour before readiness, put spices: bay leaf, peeled chives and black peppercorns. By the end of cooking, the meat should be free from the bones. Remove the pan from the stove and let the jellied meat cool slightly.
step 5 out of 8
Then we remove all the meat from the pan. Strain the remaining broth using a fine sieve or cheesecloth folded in several layers. We measure out half a glass of broth and stir the gelatin in it. We leave the mixture for twenty minutes, after which we heat it a little and completely dissolve the granules. Mix the resulting gelatinous liquid with the bulk of the strained broth.
step 6 out of 8
Divide the meat into fibers. If the pieces are too large, cut with a knife.
step 7 out of 8
We put the prepared meat in molds for jellied meat and fill it with strained broth with gelatin. We take out the containers in the cold so that the jellied meat is frozen.
step 8 out of 8
After five to six hours, the jellied meat will already become hard and will be ready to serve. The surface can be decorated with fresh herbs.

Bon Appetit!

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