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How to cook turkey leg jellied meat

0
1885
Kitchen Russian
Calorie content 63.4 kcal
Portions 20 port.
Cooking time 10 h.
Proteins * 5.6 g
Fats * 4.6 gr.
Carbohydrates* 4.9 gr.
* per 100 gr. product
How to cook turkey leg jellied meat
Content

Hearty and rich turkey leg jelly can be served with a family dinner or a festive evening. The appetizer will complement many dishes of your table, as well as surprise with taste and aroma.

Ingredients

Cooking process

step 1 out of 18
Thoroughly rinse the pork and turkey legs and immerse them in a large saucepan.
step 2 out of 18
Fill the food with water. We put on the stove and bring to a boil.
step 3 out of 18
During cooking, periodically remove the foam. After a long boil, reduce the heat.
step 4 out of 18
Next, let's move on to vegetables. First, clean and rinse the carrots.
step 5 out of 18
Divide the onions into quarters.
step 6 out of 18
Cut the celery stalks into the same large pieces.
step 7 out of 18
Put the prepared vegetables into the broth. Pour salt, black peppercorns and dill here.
step 8 out of 18
Cook the contents until the meat and vegetables are cooked. Take out the food in turn with a slotted spoon.
step 9 out of 18
Leave the turkey legs to cool for 10-15 minutes.
step 10 out of 18
Separate the turkey meat from the bones and chop it finely.
step 11 out of 18
We spread the meat product on deep plates.
step 12 out of 18
We remove the pork legs from the pan, we will not use them, since they were necessary only for the thickness of the broth.
step 13 out of 18
Peel the garlic, chop it. You can push through the press.
step 14 out of 18
We filter the broth, add garlic to it and bring to a boil again.
step 15 out of 18
Pour the broth into the turkey meat through a fine sieve.
step 16 out of 18
Let the blanks cool down a bit and put them in the refrigerator. We are waiting for the formation of a jelly-like form.
step 17 out of 18
Before serving, remove the fat film from the finished dish.
step 18 out of 18
We spread the turkey leg jelly in portions and serve!

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