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Pork leg and chicken jellied meat without gelatin

0
1565
Kitchen Russian
Calorie content 113.5 kcal
Portions 8 port.
Cooking time 1 d.
Proteins * 7.4 gr.
Fats * 11.7 g
Carbohydrates* 5.1 gr.
* per 100 gr. product
Pork leg and chicken jellied meat without gelatin
Content

In order for the jelly to freeze well, it should be cooked from parts of chicken and pork with a large number of small bones and joints. You will end up with a natural and healthy product.

Ingredients

Cooking process

step 1 out of 7
Pork legs and tails must be tarred, cleaned and washed well.
step 2 out of 7
Cut the hooves from each leg and chop in half.
step 3 out of 7
Rinse the chicken well. Place the meat in a saucepan and cover with water, leave the meat for a few hours. Then drain the muddy water and fill it with clean.
step 4 out of 7
Put the pot of meat on fire, bring water to a boil, then reduce heat to low and simmer for 4-5 hours. Skim off the lather periodically with a spoon.
step 5 out of 7
After 2 hours from boiling, add the peeled onion and carrots to the broth, salt.
step 6 out of 7
When the meat is done, remove the pan from the heat, cover it with a lid and let it sit for a couple of hours. During this time, the broth will cool down and the meat will move away from the bones. Then remove the meat from the broth and strain the broth itself.
step 7 out of 7
Disassemble the meat into small pieces, put it in bowls, pour in the broth. When the broth has cooled to room temperature, place the bowls in the refrigerator until they solidify.

Bon Appetit!

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