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➠ Jellied pork legs, shank and chicken

Jellied pork legs, shank and chicken

1356

Kitchen Russian

Calorie content 117 kcal

Portions 4 port.

Cooking time 4 h

Proteins * 6.5 gr.

Fats * 13 gr.

Carbohydrates* 5.1 gr.

Content

If you want to pamper yourself with homemade jellied meat, then we suggest preparing it from pork legs, shank and chicken. These pork pieces will provide excellent solidification, high nutritional value and rich flavor. Chicken will add tenderness and juiciness. During cooking, as a standard, put onions and carrots to the meat. We lay the garlic already at the stage of assembling the jellied meat.

Ingredients

Cooking process

Thoroughly wash the pork legs and shank. We clean the skin well with a knife so that it becomes light. My chicken. For convenience, all meat products can be cut into smaller pieces.

We put the meat in a saucepan and fill it with cold water. We leave it for three hours - this way the blood will come out, and the broth after cooking will be more transparent.

After soaking, drain the water, rinse the meat and put it back into the pan. Fill with enough water so that all the pieces are covered. Add the peeled onions immediately. Place the pot on the stove and bring the contents to a boil. After boiling, remove the foam and reduce the heat. Cook for three hours, maintaining a slow, inactive boil.

After the specified time has elapsed, put the peeled carrots, bay leaves, black peppercorns and salt in a saucepan. We continue to cook everything together for another hour.

After the end of cooking with a slotted spoon, remove all the meat together with the bones into a separate bowl. Let it cool to a warm temperature. Save the carrots. Strain the broth through a fine sieve. Remove all bones and cartilage from the meat. Divide the pulp into fibers. We put the prepared meat in molds for the jellied meat. Pass the peeled garlic through a press and distribute the resulting gruel over all forms on top of the meat. Next, cut the carrots into small slices and put them on the meat. Fill with broth.