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➠ Pork shank and turkey jellied meat

Pork shank and turkey jellied meat

1540

Kitchen Russian

Calorie content 172.4 kcal

Portions 10 port.

Cooking time 14 h.

Proteins * 11.9 gr.

Fats * 16.3 gr.

Carbohydrates* 1.3 gr.

Content

For lovers of jellied meat, I would like to recommend with pleasure a delicious recipe for jellied meat made from pork shank and turkey. The meat appetizer turns out to be rich, rich and aromatic. Prepare delicious jellied meat for your homemade ones and they will love it!

Ingredients

Cooking process

Thoroughly wash the pork shank, chicken legs and necks, drumsticks and turkey necks and peel them off with a knife.

Put the prepared ingredients in a deep saucepan, and cover with water so that it covers the meat. Add bay leaves, salt and black peppercorns. Place over medium heat and bring to a boil. Use a slotted spoon to remove the resulting foam, reduce heat to low and cook under the lid for 5 hours.

Place the meat in a bowl and cool completely. Strain the hot broth gently into a separate container. Separate the cooled meat from the bones and chop finely. Peel and chop the garlic. Add chopped garlic to the broth. Mix well.

Prepare containers. Place the prepared meat on the bottom and distribute it evenly. Pour the broth over the meat so that the broth is completely covered. Cool the jellied meat completely, and then cover the containers with lids and place in the refrigerator to freeze for 6-8 hours, but best of all overnight.