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➠ Jellied pork legs, shank and chicken in a saucepan

Jellied pork legs, shank and chicken in a saucepan

2068

Kitchen Russian

Calorie content 117 kcal

Portions 6 port.

Cooking time 5 h

Proteins * 6.5 gr.

Fats * 13 gr.

Carbohydrates* 5.1 gr.

Jellied pork legs, shank and chicken in a saucepan

Content

The use of several types of meat is quite a common practice in the preparation of jellied meat. The dish acquires a richness and a special meat texture - such an effect cannot be achieved with other methods. If you have not tried to cook jelly like this, we strongly recommend not to postpone it!

Ingredients

Cooking process

Thoroughly rinse the pork legs, shank and chicken in running water. We clean the rough skin of the pork parts with a knife. Cut the ingredients into pieces and place them in a saucepan. Fill with water so as to cover the pieces with a layer of one centimeter. Bring to a boil, remove the foam with a slotted spoon and cook over low heat for four hours.

Then add salt, bay leaves, black peppercorns to taste. Peel the carrots, rinse and put in a saucepan. Peel the onions, wash them, cut them into halves and send them after the carrots. We continue cooking for another hour.

After the meat is cooked, remove all the pieces with a ladle. Let the meat cool so as not to burn yourself. We divide into fibers, simultaneously removing all bones, cartilage and excess skin. Strain the broth. Save the carrots and cut them into thin decorative slices.

Peel the garlic, chop and distribute on the bottom of the jellied meat molds. Put the prepared meat mass on top. Fill with broth. Cool and refrigerate

After about four to five hours, the jellied meat will harden and become dense. Before serving, remove the fat layer from the surface of the jellied meat and decorate the dish with slices of boiled carrots and sprigs of herbs.

Bon Appetit!