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How to cook chicken, beef and pork jellied meat

1080

Kitchen Russian

Calorie content 96.6 kcal

Portions 8 port.

Cooking time 16 h.

Proteins * 8.2 gr.

Fats * 8.7 g

Carbohydrates* 4.5 gr.

How to cook chicken, beef and pork jellied meat

Content

With great desire I want to share an excellent, in my opinion, recipe for a delicious, hearty and aromatic jellied meat made from chicken, beef and pork. A great option for a family feast. Absolutely everyone will like this meat appetizer.

Ingredients

Cooking process

First, prepare the pork legs, chicken legs and beef pulp, wash thoroughly and peel with a knife. Put the beef and legs in a multicooker bowl, add bay leaves and black peppercorns.

Lay out the chicken legs, salt well and cover with cold water so that it covers the meat. Close the lid of the multicooker. Set the "Soup" mode on the device panel, cooking time - 6 hours. After an hour, remove the foam with a slotted spoon and cook until the end of the program.

Peel the onions. Wash the carrots and peel them with a vegetable peeler. Place the vegetables in the multicooker one hour before the end of the program.

After the beep, open the lid of the multicooker. Place the meat in a bowl and cool it completely. Strain the hot broth gently into a separate container.

Separate the cooled meat from the bones and disassemble it into fibers with your hands.

Prepare containers in which you will pour the jellied meat. Place the prepared meat on the bottom of the containers and distribute it evenly.

Peel the garlic and rinse. Then chop and add to the broth, mix well. Pour the prepared broth over the meat so that the broth completely covers it.

Cool the jellied meat completely, and then cover the containers with lids and place in the refrigerator to freeze for at least 8 hours, but best of all overnight. Serve appetizing aromatic jellied chicken, beef and pork.

Enjoy the meat appetizer!