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Chicken and pork shank aspic in a slow cooker

0
1531
Kitchen Russian
Calorie content 142.2 kcal
Portions 6 port.
Cooking time 6 h
Proteins * 8.4 gr.
Fats * 11.8 g
Carbohydrates* 11.6 gr.
* per 100 gr. product
Chicken and pork shank aspic in a slow cooker
Content

Delicious and nutritious jellied chicken and pork shank can be cooked in a slow cooker. Perhaps, in this device, the slow cooking process is even easier to maintain. All you need to control is program selection and time setting. The saturated broth will harden without any problems - the jellied meat will turn out to be dense. To add color, we use green peas and bright carrots during the assembly of the snack.

Ingredients

Cooking process

step 1 out of 11
Thoroughly rinse the chicken legs and pork shank in plenty of water. We place the food in a volumetric container and fill it with cold water. We leave it to soak for four to five hours.
step 2 out of 11
Then we drain the water, rinse the meat again. We put the prepared shank and legs in the multicooker bowl. Peel the onions and put them in a bowl as well. We clean the carrots, wash them and send them entirely to the multicooker. We lay bay leaves and all types of peppers.
step 3 out of 11
Fill with water up to the maximum mark. Salt to taste.
step 4 out of 11
We select the program "Extinguishing" for six hours. After an hour, open the lid and remove the foam from the surface of the broth.
step 5 out of 11
Close the lid and continue cooking until the end of the program time.
step 6 out of 11
When the signal of readiness sounds, turn off the device and take out the bowl with jellied meat. Let it cool down a bit to make it more comfortable to work. Remove all the meat and carrots with a spoon, cool. Strain the broth through cheesecloth or a sieve.
step 7 out of 11
Put some green peas on the bottom of deep small bowls. Cut the boiled carrots into thin slices and put them together with the peas. Peel the garlic and cut into translucent slices. We put it after the carrot. Lightly pour the strained broth.
step 8 out of 11
We extract all bones, cartilage and skin from the cooled meat. We disassemble large pieces of pulp into smaller pieces.
step 9 out of 11
Place the meat in bowls on top of the vegetables. Fill with broth. We put it in the refrigerator.
step 10 out of 11
After five to six hours, the jellied meat completely freezes. A fatty layer forms on the surface. We remove it with a spoon - the calorie content of the dish will significantly decrease.
step 11 out of 11
To serve, turn the jellied meat from the molds upside down onto flat plates. Decorate with herbs.

Bon Appetit!

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