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Jellied pork legs, shank and chicken without gelatin

0
1605
Kitchen Russian
Calorie content 138 kcal
Portions 8 port.
Cooking time 1 d.
Proteins * 7.7 g
Fats * 13 gr.
Carbohydrates* 6 gr.
* per 100 gr. product
Jellied pork legs, shank and chicken without gelatin
Content

Thanks to the pork knuckle, the broth solidifies very well and does not require the addition of gelatin. Be sure to include jellied meat in your festive menu, guests will certainly celebrate this dish.

Ingredients

Cooking process

step 1 out of 5
Wash pork and chicken well. Soak the meat in cold water for 6 hours. Then change the cloudy water to fresh and cook.
step 2 out of 5
After the water boils, drain the broth and fill the meat with cold water, put on the stove. Simmer at low boil for 5-6 hours.
step 3 out of 5
After 4 hours from boiling, add onions and carrots. 10 minutes before the end of cooking - salt, peppercorns and bay leaf.
step 4 out of 5
Remove the meat from the pan. When it cools down, take it apart into small pieces, remove the bones.
step 5 out of 5
Arrange the meat in bowls, cover them with hot broth. The jellied meat will already reach full solidification in the refrigerator. Serve jellied meat with mustard or horseradish.

Bon Appetit!

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