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Turkey neck jellied with gelatin

0
1860
Kitchen Russian
Calorie content 61.8 kcal
Portions 8 port.
Cooking time 9 h.
Proteins * 3.7 gr.
Fats * 3.6 gr.
Carbohydrates* 5.3 gr.
* per 100 gr. product
Turkey neck jellied with gelatin
Content

Bright and nutritious jelly comes out of juicy turkey necks with the addition of gelatin. The dish hardens well and quickly, serve it for dinner or as an appetizer on a festive table.

Ingredients

Cooking process

step 1 out of 5
Rinse the turkey necks thoroughly under water and immerse them in a large saucepan.
step 2 out of 5
Fill the product with water, salt, pepper and add peeled onions and carrots. Boil over low heat for 3 hours, periodically removing the foam.
step 3 out of 5
We take out the necks from the finished broth, cool them and remove the meat from them. We lay out on plates.
step 4 out of 5
Diligently filter the broth and add gelatin to it. Stir and pour into the meat. You can also add chopped carrots to this. We send the dish to the refrigerator for 6 hours.
step 5 out of 5
After the jellied meat has solidified well, it can be transferred to portioned plates and served. Ready!

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