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Jellied pork legs, shank and turkey

0
3598
Kitchen Russian
Calorie content 101.1 kcal
Portions 4 port.
Cooking time 4 h
Proteins * 6.3 gr.
Fats * 10 gr.
Carbohydrates* 3.9 gr.
* per 100 gr. product
Jellied pork legs, shank and turkey
Content

An excellent option for jellied meat for a festive table. Thick, full-bodied, strong. Pork shank and legs contain a lot of collagen - they will ensure solidification. And we use turkey as a source of meat fibers. By the way, we suggest mashed pork, separated from the bones after boiling, with a blender and mix with broth. We will fill the turkey with this mass - such a jellied meat differs from the traditional transparent options and looks very interesting.

Ingredients

Cooking process

step 1 out of 10
Wash pork legs and shank in plenty of water. We clean the skin with a knife. Cut the legs and shank into smaller pieces.
step 2 out of 10
We put the prepared meat in a saucepan. Add onions in husks, peeled and cut carrots, celery, bay leaves. Fill with the specified amount of water.
step 3 out of 10
We also add spices: all kinds of peppercorns, bay leaves and salt. We put the pan on the stove, bring the water and meat to a boil. We remove the foam that forms during boiling and reduce the fire. Cook for three hours, maintaining a slow boil. After the specified time has elapsed, put the washed turkey fillet in a saucepan and continue to cook for another hour.
step 4 out of 10
After cooking is complete, remove all the meat from the broth, let it cool to a comfortable temperature. Strain the broth.
step 5 out of 10
Cut the turkey fillet into small cubes.
step 6 out of 10
Remove the meat fibers from the legs and shank together with the skin. Place the mixture in a bowl, add half of the broth and punch with a blender.
step 7 out of 10
It is not necessary to puree until homogeneous, small textured pieces should remain.
step 8 out of 10
Mix the resulting mass with the turkey cubes. Peel the garlic, pass it through a press and also put it in the resulting total mass.
step 9 out of 10
We spread the mass into shapes, add broth to the top. We put the future jellied meat in the refrigerator for five to six hours to solidify.
step 10 out of 10
Serve ready-made jellied meat directly in the molds or by cutting into pieces.

Bon Appetit!

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