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Pork leg and chicken jellied meat with gelatin

0
2148
Kitchen Russian
Calorie content 69.2 kcal
Portions 10 port.
Cooking time 1.5 days
Proteins * 5.3 gr.
Fats * 5 gr.
Carbohydrates* 4.2 gr.
* per 100 gr. product
Pork leg and chicken jellied meat with gelatin
Content

A natural source of collagen is good old jelly. The recipe for this dish is very simple. To be sure that the broth solidifies, you can use gelatin.

Ingredients

Cooking process

step 1 out of 7
Wash pork legs and chicken well and peel if necessary.
step 2 out of 7
Place the meat in a saucepan, cover with water and leave overnight. Drain the cloudy water in the morning and wash well again.
step 3 out of 7
Cut the chicken into several pieces. Place the meat in a saucepan, fill it with water so that it completely covers the meat. Put the saucepan on the fire and bring the water to a boil, remove the foam with a spoon. Reduce heat to low.
step 4 out of 7
Boil the jellied meat without a lid for 5 hours from the moment of boiling, periodically remove the foam. After an hour and a half, add the peeled onions, carrots and salt.
step 5 out of 7
Half an hour before cooking, add allspice to the broth. Put the peeled garlic in 10-15 minutes. Add the bay leaf a minute before the end of cooking.
step 6 out of 7
Remove the meat from the broth. Strain the broth through a fine sieve. Dissolve the gelatin in part of the broth, let it brew for 10-15 minutes. Then combine the gelatinous mass with the rest of the broth.
step 7 out of 7
Separate pork and chicken meat from bones and disassemble into fibers. Arrange the meat in bowls, cover it with broth. Refrigerate the bowls overnight. In the morning the jelly will be ready.

Bon Appetit!

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