Chicken, pork and beef jellied meat
0
1565
Kitchen
Russian
Calorie content
111 kcal
Portions
6 port.
Cooking time
5 h
Proteins *
7.1 gr.
Fats *
11.6 gr.
Carbohydrates*
4.1 gr.
Each housewife cooks jellied meat in her own way. Someone likes a certain meat composition, someone prefers specific spices, someone cannot imagine cooking this dish without gelatin. If you have not tried three types of meat jelly yet, we definitely recommend doing it. The taste of jellied meat turns out to be very rich, the meat texture immediately gives out the "richness" of the composition, and there are no guaranteed problems with solidification.
Ingredients
Cooking process
We wash the chicken, cut off the fat and excess skin, chop it into its component parts. Wash the pork and beef on my bones and, if necessary, also cut into smaller pieces. Place the prepared meat in a saucepan and pour in such an amount of water so that the products are covered by one or two centimeters. Bring the contents of the pan to a boil, be sure to remove the foam that appears. Reduce the temperature of the stove to a minimum and cook the jellied meat at a slow boil for five to six hours.
Peel the carrots from the top skin. My onions, remove the husks. We put vegetables in a saucepan for meat one hour before cooking. We also put spices: bay leaf and black peppercorns. Salt to taste. By the end of cooking, the meat should easily come off the bones. Remove the pan from the stove and let the jellied meat cool slightly.
With the help of a slotted spoon, take out the meat, cool it and disassemble it by hand into fibers. Filter the remaining broth through a fine sieve. Alternatively, you can also use gauze. If desired, save the boiled carrots and cut them into decorative pieces to decorate the jellied meat with them.
Bon Appetit!