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How to cook chicken and pork jellied meat at home

0
994
Kitchen Russian
Calorie content 130.6 kcal
Portions 6 port.
Cooking time 5 h
Proteins * 6.9 gr.
Fats * 15.3 g
Carbohydrates* 4.5 gr.
* per 100 gr. product
How to cook chicken and pork jellied meat at home
Content

Homemade jellied meat is an excellent appetizer, hearty and rich in taste. Of course, you have to tinker in the kitchen to prepare this dish, but the result is definitely worth it. According to this recipe, we will cook pork and chicken jellied meat. In order for the broth to freeze well, we recommend using, in addition to pork on the bone, pork legs. We take the chicken's necks or wings - these parts contain collagen necessary for gelation and, moreover, they are very budgetary.

Ingredients

Cooking process

step 1 out of 7
We wash the pork legs well, if necessary, clean the skin with a knife so that it is completely light. Chicken necks and pork bones are also mine. We put the prepared meat ingredients in a saucepan, fill with water so as to completely cover them.
step 2 out of 7
Bring the contents of the saucepan to a boil, cook for one or two minutes and drain the first broth. After that, we rinse the meat again and return it to the pan. Fill with water and bring to a boil again. Foam will appear - it needs to be removed periodically. After boiling, we reduce the temperature of the plate to a minimum and cook the jellied meat for five hours. An hour before readiness, lay the whole peeled carrots and washed onions in the husk. We add salt to taste.
step 3 out of 7
Half an hour before cooking, add bay leaves and black peppercorns.
step 4 out of 7
After the end of cooking, let the hot jelly cool slightly, after which we remove all the meat with a slotted spoon. Strain the remaining broth through cheesecloth or a fine sieve.
step 5 out of 7
Now we separate the meat from the bones, cartilage and skin. Divide large pieces into fibers. Peel the garlic and pass it through a press. Mix the resulting garlic gruel with the prepared meat.
step 6 out of 7
We lay out the meat in forms for jellied meat and fill it with strained broth. Cover with lids.
step 7 out of 7
Cool the jellied meat to room temperature, and then put it in the cold until it solidifies completely. Serve ready jellied meat with mustard, horseradish, fresh black bread or boiled potatoes.

Bon Appetit!

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