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How to cook pork shank and chicken jellied meat at home

1245

Kitchen Russian

Calorie content 185 kcal

Portions 16 port.

Cooking time 16 h.

Proteins * 9.8 g

Fats * 19.6 gr.

Carbohydrates* 1.8 gr.

How to cook pork shank and chicken jellied meat at home

Content

Today I want to share a delicious recipe for pork shank and chicken jellied meat. The snack dish turns out to be hearty, rich, tasty and unusually appetizing. Prepare jellied meat for lunch or a festive celebration, and none of your loved ones will remain indifferent.

Ingredients

Pork knuckle 1 PC. Hen 1 PC. Pork legs 2 pcs. Water 3.5 l. Pork 500 gr. Black peppercorns taste Salt taste Garlic 6 tooth. Bay leaf 4 things.

Cooking process

Peel the pork knuckle, pulp and legs with a knife and wash well.

Rinse the chicken well as well.

Put the pork knuckle, pulp, legs and chicken in a deep saucepan with a thick bottom, and cover with cold water so that it completely covers the meat. Put on fire and bring to a boil. Use a slotted spoon to remove the resulting foam, reduce heat and simmer under the lid for 6 hours.

Add bay leaves and black peppercorns. Salt well. Cover the pot with a lid and simmer over low heat for another 1 hour.

Strain the hot broth. Place the meat in a bowl and cool completely. Separate the cooled meat from the bones and cut or fiber by hand. Peel the garlic and rinse. Squeeze the peeled garlic through a press into the broth. Mix well.

Prepare containers. Put the meat on the bottom and distribute it evenly, pour the broth so that it completely covers the meat. Cool the jellied meat, and then cover the containers with lids and place in the refrigerator to freeze for 6-8 hours. Serve the rich jellied pork shank and chicken.

Enjoy the meat appetizer!