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➠ Pork leg and chicken jellied meat in a saucepan

Pork leg and chicken jellied meat in a saucepan

1734

Kitchen Russian

Calorie content 74.9 kcal

Portions 10 port.

Cooking time 1 d.

Proteins * 6 gr.

Fats * 6.5 gr.

Carbohydrates* 5.1 gr.

Pork leg and chicken jellied meat in a saucepan

Content

A recipe for making delicious jellied meat in a saucepan, proven over the years and several generations of housewives. As with any recipe, there are basic subtleties and tricks here, which we will talk about in detail.

Ingredients

Onion 1 PC. Allspice taste Hen 1 PC. Bay leaf 2 - 3 pcs. Pork legs 4 things. Garlic 3 - 5 teeth. Salt taste Carrot 1 PC.

Cooking process

Wash the chicken under running water, dry and cut into large pieces. Wash and peel the pork legs; if they are very large, cut them in half.

Put the meat in a saucepan, pour in cold water. Put the saucepan on the fire, bring its contents to a boil, remove the foam and cook for 2.5 hours.

Then add the peeled onions, carrots, salt, allspice and bay leaf to the saucepan. Continue cooking the meat for 2-2.5 hours.

Remove the meat from the pan, let it cool and chop.

Strain the broth through cheesecloth folded two to three times.

Chop the garlic. Put the meat and garlic into the molds, pour in the broth.

Place the filled forms in the refrigerator to cool completely. To put the jellied meat on a flat dish, immerse the mold in hot water for a minute, then turn it over and remove the jellied meat, decorate to your liking.

Bon Appetit!