Jellied pork legs with chicken. Jellied chicken and pork leg
Jellied meat is an indispensable dish for any festive feast and more. What a pity that we cook it mainly for big holidays, since preparing jellied meat requires a lot of time and attention. So another holiday has arrived, at which I spoiled all my relatives with a hearty and very tasty jellied meat made from pork feet and chicken.
Take these products.
Rinse and clean all meat ingredients thoroughly. Place everything except the chicken and pork in a suitable cooking pot. Pour in enough water to cover the meat products. Send to medium heat. Bring to a boil. As soon as the water boils, immediately reduce the heat to the lowest setting. Cover with a lid and cook for 1.5-2 hours. Make sure that the broth does not boil too much, because the jellied meat will turn out cloudy. During this cooking time, the meat should fall away from the bone.
Collect foam during cooking.
After 1.5-2 hours, add chicken leg, pork, onions and carrots. Bring to a boil. Simmer over low heat for 1-1.5 hours.
In the meantime, peel the garlic and grind it in a mortar or grate it on a fine grater.
After cooking, remove the meat products to a colander and leave to cool.
Cool the broth to room temperature. Gently spoon fat over top, if desired. Add salt, ground pepper and garlic to taste. Stir and leave for 20-30 minutes.
Strain the broth through cheesecloth.
Separate the meat from the bones and place in a suitable container. If desired, garnish with carrots.
Pour in the broth and refrigerate until completely frozen. You can sprinkle with chopped green onions or any herbs.
Jellied pork legs and chicken is ready.
Bon appetit!
Winter has come, it's time for cold weather. Many housewives prepare delicious jellied meat (jelly) for the holiday table. And what would a feast be without a real traditional Russian dish! With mustard, garlic or horseradish, many people like this dish, it’s spicy and tasty.
This delicious dish is prepared as an appetizer for weddings, Christmas, Epiphany and of course for the New Year. Not a single feast is complete without this meat snack. The best snack to go with vodka. Tender, rich, piquant, delicious, aromatic, simply amazing - these are a few simple words to describe the taste of jellied meat. It is easy to prepare. There are quite a lot of recipes for this amazing meat dish; it is prepared from pork, beef, chicken, and even fish. But it turns out the most delicious from different types of meat.
Compound:
Large turkey drumstick - 1 pc.
Pork knuckle - 1 pc.
Salt - to taste
Onion - 1 head
Carrots - 2 pcs.
Bay leaf - 2 pcs.
Allspice peas - to taste
Black peppercorns - to taste
Coriander grains - to taste
Garlic - 2 cloves
Canned corn - for decoration
Green onions - for decoration
Preparation:
Pre-soak the shank and drumstick in cold water to remove any remaining blood. This way we will achieve a more transparent jellied meat.
Then send the meat to cook for a long time over very low heat. All foam and fat must be removed.
Literally half an hour before the jellied meat is ready, add spices. In this case it will be bay leaf, black and allspice peas and whole coriander. You also need to salt the jellied meat.
At the same time, you need to add a couple of carrots and a head of onion directly in the peel. Carrots and onions will add not only taste, but also color to the jellied meat.
Don't forget to skim the fat from the surface of the broth.
At the very end, add a couple of cloves of garlic, grated.
The jellied meat is cooked for a total of 2 hours. Remove the meat and let it cool. Let's analyze the jellied meat. Separate the meat from the bones and cut it into small pieces.
Place some diced carrots, some green onions and canned corn in muffin tins.
Next we lay out the meat, but not to the top.
Pour the strained broth over the meat and place it in the refrigerator to harden. This broth will harden even without gelatin.
Before serving, lower the molds into hot water for three seconds and place the jellied meat on a plate. You will get such a beautiful portion for one person.
On the festive table, such an elegant appetizer with mustard or horseradish will not sit too long, it will fly away! Bon appetit!
Advice
Water for cooking is poured at the rate of 1.4 -1.5 liters of water per 1 kg of meat. This is provided that we will not add more water during the entire cooking process. And it is advisable to fulfill this condition!
Jellied beef, shank and chicken - holiday recipe
Many housewives prepare jellied meat for the New Year's table. Jellied meat differs from aspic in that gelatin is not used in its preparation, only meat, animal legs, in general, gelling products. To make the jellied meat transparent, you must soak the meat for 4-5 hours, constantly draining the water and filling it with clean cold water. The jellied meat should be cooked with the lid slightly open and at the lowest boil, in barely gurgling water. And it is also important to maintain the proportions of meat and water. Fill one finger of tightly packed meat with water, taking into account that a third of the water will boil away. But you cannot add water to the boiling jellied meat, otherwise it will not harden well.
Compound:
Beef shank – 1200 gr
Beef leg - 1 pc.
Chicken breast - 1 pc.
Beef meat – 300 gr
Beef bone with meat - 1 pc.
Onion - 1 pc.
Garlic - 3 cloves
Carrots - 1 pc.
Peppercorns - 10 pcs.
Bay leaf - 3 pcs.
Salt - to taste
How to cook jellied meat so that it turns out tasty and transparent
Pour fresh water over the meat and bones for jellied meat and cook. Do not add any more water.
Bring to a boil. Be sure to skim off all the foam and add salt well. Usually jellied meat needs to be salted much more than you always salt soup. Because when it hardens, the salt will feel weak and the jellied meat will seem under-salted. But since the water will still boil away, it’s enough to add medium salt, and then, at the end, add more salt if necessary. Cover with a lid, leaving a 1 cm gap, and cook for three hours.
Then add peppercorns, bay leaves and cook for another hour. Then put the washed onion in whole, making cuts in it with a knife, as if piercing it, and the carrots.
Onions and carrots will give the jellied meat a bright golden color and a pleasant taste.
After another hour and a half, everything looks like this. It can be seen that the water has already boiled away by a third. Some bones have fallen off the meat and can be pulled out and discarded.
After 6-7 hours of cooking, with the lid barely ajar, when the bones easily come away from the meat, you can discard the onion and bay leaves and remove the carrots. Taste the broth for salt and add more salt if necessary. Add crushed garlic and after a minute turn off the heat.
Remove all meat and bones from the broth. Place the bones immediately in a separate bowl, then discard.
Strain the broth through two layers of gauze or bandage and a sieve. Excess fat, peppercorns, chopped garlic, and small seeds will be removed.
Place the meat on plates and jellied dishes. While laying out the meat, remove skins, films, and fat, leaving only transparent jelly cartilages and clean meat.
Pour broth over the plates with meat and leave to cool completely on the counter. Then put it in the refrigerator. Jellied meat does not like the freezer, so it should only freeze in a cold, but not frosty, place.
Turn the plate over onto a serving plate, lightly prying the edges with a knife. This is how transparent and meaty it is. It’s very tasty with horseradish or mustard. Happy New Year! Have a delicious feast!
Adviсe
Adding vegetables during cooking is a must! Thanks to them, the broth acquires a beautiful color and aroma.
Adding spices is a must, otherwise the dish will turn out “bland.”
Salt twice, the first time a little after 4 hours, and the second time at the end of cooking, already tasting the broth.
Jelly from pork leg and knuckle. Delicious recipe with step-by-step instructions
The only disadvantage of jellied meat is that it takes a very long time to wait for the result. But! The work itself only takes half an hour, the rest will be done for you by the stove and refrigerator. Buy a meaty top shank and one pork leg. Gelatin is boiled from bones and skin, so these are the parts that are needed for jellied meat.
Compound:
Pork knuckle - 1 kg
Pork leg - 1 pc.
Celery root - 1 pc.
Carrots - 130 gr
Onions – 130 gr
Bay leaf – 2 pcs.
Black pepper - 1 tsp. peas
Allspice - 1 tsp. peas
Garlic - 4 large cloves
Salt - to taste
Water - as much as needed
How to cook delicious pork jellied meat
Rinse the meat and leg thoroughly under running water. If you see hairs on the skin, tar them on an open burner.
Pour cold water over the pork and let it stand for a while - soak - about half an hour. Then drain the water.
Take a pan and place the meat tightly in it. And add water so that it completely covers the meat, but no more, because if you take a lot of water, the jellied meat may end up not being dense enough.
Put the pan on the fire. We will cook the jellied meat for a very long time - until the meat is completely cooked. When the water starts to boil, foam will form - it is better to remove it. If you missed this moment, it’s okay - just after cooking, strain everything through cheesecloth and clear the broth.
Cover the pan tightly with a lid, turn the heat to the lowest setting and leave the meat to cook for about two to three hours.
Preparing vegetables and seasoning for jellied meat
Take root celery, which we thoroughly wash with a brush. Next, peel the carrots. And onions, which we also partially peel, leaving a thin clean top layer of peel. Wash the parsley stems.
We add vegetables and seasonings only after two to three hours of cooking the meat. After this, bring the water to a boil again, turn the heat to the lowest setting, close the pan again with a lid and cook for another one and a half to two hours. If the water level has noticeably decreased and the meat is sticking out a fair amount, add a little boiling water. Most likely, your heat is either too high or the lid is not tightly closed.
Salt everything. Peel the garlic, rinse, pass through a press or finely chop. As a result, cook the meat for about 4-4.5 hours.
Literally 5 minutes before the end, remove the vegetables and add chopped garlic. After this time, turn off the pan and let it stand, straining the broth and meat behind a closed lid for another half hour. Place everything in a colander lined with gauze.
Separate the meat from the bones. Cut the meat and separate it into fibers. If desired, add garlic passed through a press and boiled carrots. We take the form into which we will pour the jellied meat, and put the meat there.
Before serving, remove the fat from the top, lower the pan into hot water for a few seconds so that the jellied meat slightly melts and moves away from the walls, and turn it over onto a serving plate. Serve with herbs, horseradish or mustard. Bon appetit!
Chicken jellied meat. Recipe without gelatin
Prepare jellied chicken without gelatin on chicken feet, if you can buy them, of course. It is chicken feet that contain a huge amount of gelling substance. The broth always turns out clean and clear and always freezes very well.
Compound:
Homemade chicken - half
Chicken feet - 10 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Bay leaf - 1 pc.
Peppercorns - 6-8 pcs.
Salt - to taste
How to make chicken jellied meat without gelatin
The paws are sold well cleaned, even the claws are of very good quality. But if necessary, clean and rinse them under running water. Peel the onions and carrots.
Cut off the wing and head of the chicken carcass. Tar over the gas burner, clean with a knife, and wash the inside of the beak. Divide the carcass lengthwise into two parts, we only need half.
Fill the paws and head with three liters of water and place on the stove. When the water boils, drain it, rinse the chicken again under running water and fill with clean water.
After boiling again, add the chopped onion and carrots. The foam will no longer form, but still skim the fat from the surface of the broth. Boil the paws for 1 hour. All the time the jellied meat is cooked on the quietest fire; under no circumstances should it boil. It should barely gurgle, otherwise you won’t get a clean broth. There is no need to stir the jellied meat either.
After an hour, add the chicken, it is better to cut it into small pieces. Cook the chicken until the meat comes off the bones well, about 4 hours. Domestic chickens take a long time to cook. An hour before the end of cooking, salt the broth, add pepper and bay leaf.
The finished jellied meat looks like this.
Remove the chicken from the broth. Divide the meat into fibers and place on the bottom of the plate. If desired, you can add garlic.
Pour the cooled broth over the meat and place the chicken jellied meat in the refrigerator until completely frozen. You can cut carrots for beauty.
Chicken jellied meat without gelatin is ready! Bon appetit!
Delicious jellied pork knuckle and chicken - video recipe
Take note of this interesting recipe. You will definitely need this “Piglet”!
The meat for “Piglet” can also be cooked in a slow cooker.
How to cook delicious jellied meat in a slow cooker
Cooking jellied meat in a slow cooker is a pleasure. This device is simply created for these types of dishes. You can download all the products, install the program and go about your business.
Compound:
Pork legs - 2 pcs.
Pork knuckle - 1 pc.
White onion - 1 pc.
Garlic - 1 head
Carrots - 1 pc.
Bay leaf - 2 pcs.
Black pepper and allspice peas to taste
Salt - 1 tbsp. l.
How to cook homemade jellied meat in a slow cooker
Scrape the pork skin well around the knuckle and legs. Rinse thoroughly under cold running water.
Peel the onions and carrots. Take out the slow cooker. Pour water into a bowl, place the shank, legs, vegetables and peppercorns there. The bay leaf can be added now or one hour before the end of cooking.
Fill the multicooker pan with water to the maximum mark. Install the "Steam" program. Wait until everything boils, remove the foam with a slotted spoon. Now you can add salt.
Close the multicooker lid. On the display, set the “Extinguishing” or “Simmering” mode for four and a half hours. If you don’t have such modes, you can use the “Multi-cook” program, set the temperature to 90-100 degrees and set the same time.
About 10-15 minutes before the end of the program, open the lid of the multicooker and remove all components from there. You will have broth left. You need to chop the garlic and add it to the pan. The broth must be brought to a boil.
When the meat has cooled slightly, remove it from the bones. You can do this with a fork and knife, or you can just do it with your hands.
Now the meat should be cut or torn into pieces and placed in pre-prepared forms. You can decorate the top with boiled carrots, cut into rings, canned sweet corn or an egg, according to your taste.
All this beauty should be filled with broth. Leave on the table until the dish reaches room temperature, for about 30 minutes. Then cover the molds with lids and put the jellied meat in the refrigerator to harden. In time it will be from three to five hours.
Jellied meat should be served straight from the refrigerator in a frozen state. You can decorate it with sprigs of herbs, lemon slices, and season with mustard or horseradish. Bon appetit!
I hope that the article, recipes and tips for preparing jellied meat will be useful to you and will help you prepare truly tasty and beautiful jellied meat. Have a magical holiday!
Last year, for Easter, I already cooked jellied meat and posted a step-by-step master class on How to cook jellied meat from beef shanks. Of course, this dish, prepared with your own hands at home, is not just tasty, but awesome! That’s why I cooked jellied meat again this year for Easter. But this time according to Olga’s recipe, which she kindly shared on the forum, and Olya assured that the jellied meat will turn out without fat on top and freezes quite well. Since Olya makes custom cakes in Kharkov, I completely trusted her recipe, as they trust professionals, and I didn’t regret it one bit. I present to you another master class on jellied meat, but this time from pork legs with chicken and I also added two turkey navels. The result was not jellied meat, but something fantastic! If before my husband, frankly speaking, did not like jellied meat (but he always tasted it, although without much pleasure), then this time he simply fell in love with it! According to the new recipe, I think that the jellied meat turned out to be really tasty, transparent, without fat and perfectly frozen. I even recommended to my mother (who has been cooking jellied meat all her life according to different recipes using a combination of different types of meat) not to get fancy with the ingredients and to cook it from these ingredients. Personally, this is the only way I will now cook jellied meat - from pork legs and chicken, plus something tender from meat - tongue or bird gizzards.
If you have at least once tried to cook jellied meat, then this recipe will not seem difficult. On the contrary, it seemed absolutely simple and unsophisticated to me, and the result was excellent! So I’ll tell you how I cooked it:
1. So that later the broth is clear and there is less foam and any turbidity, I highly recommend cutting all the meat into small pieces (especially chicken) and soaking it overnight in plenty of cold water so that all the blood comes out and any dirt is acidified.
2. In the morning, before cooking the jellied meat, you must carefully scrape off any dirt from the surface of the pork legs with a knife, and cut off the top layer from the hooves (if the seller has not done this).
3. In a sufficiently spacious pan, place a couple of pork legs, a chicken cut into pieces (in particular, I even separated and removed the backbone with the “box” of chicken, often called a soup set, so as not to cook extra bones and not take up space in the pan, and put only the meatiest parts - breast, legs with thighs, wings, neck with skin). To have more variety of meat in the jellied meat, I also bought two turkey gizzards, which I also put in the broth.
4. Pour water over the clean, washed meat so that it lightly covers the meat, and put the pan on the fire.
5. Waited for the broth to boil without leaving the pan (that is, while in the kitchen), since before the boiling begins it is important to catch the moment when foam appears on the surface. This foam must be removed with a slotted spoon or spoon so that the jellied meat turns out clean and transparent.
6. As soon as I noticed that the jellied meat was boiling, I immediately lowered the heat on the burner so that the broth did not bubble too much. On such a low heat, with the broth barely boiling, I cooked the jellied meat for a total of 4.5 hours from the moment it boiled.
7. Having carefully collected the foam and reduced the heat, I left the jellied meat to simmer gently for 3 hours.
8. Three hours later, I peeled one small carrot and one onion and added the vegetables to the meat.
9. Next I salted the jellied meat to taste.
10. After boiling the broth with vegetables for about an hour, I added bay leaf, black pepper and allspice.
11. The holdets were cooked with spices for another half hour.
12. After 4.5 hours of cooking, I removed the broth from the heat and set it to cool naturally. But if you are in a hurry, you can cool the broth in a bathtub filled with cold water. The pan with jellied meat is simply immersed in cold water and this way the broth cools faster.
13. We take the meat out of the broth into a separate clean bowl and let it cool so that it is not hot to handle.
14. For jellied meat, prepare clean and dry dishes - I have deep half-bowls. We sort the pulp into these plates, tear it with our hands or cut it with a knife, as you wish. The main thing is to separate the inedible cartilage, if you don’t like it, remove the skins, and remove the bones. Place the sorted meat into prepared half-bowls.
15. All that remains is to pour the broth over the meat. To do this, I use a strainer and pour the broth into plates through it, although according to this recipe the broth turns out to be completely transparent. I cool the spilled jellied meat and put it in the refrigerator overnight. In the morning you will see with your own eyes how perfectly the broth freezes in jellied pork legs with chicken. The secret to the success of such jellied meat is the meat components cut into pieces and compactly folded into a pan; cooking broth from them will not require too much water, so the concentration of natural gelatin from two pork legs will be sufficient to harden the jellied meat. And, if usually, very often, we don’t finish the last portions of jellied meat, and I make soup from them, then this time the jellied meat was completely eaten to the bottom. With "Vinnitsky horseradish".
Without aspic It is impossible to imagine any winter feast. This hearty, nutritious and healthy dish always takes pride of place on the holiday table. For people who want to strengthen their body, bone tissue and brain activity, it is advisable to include jellied meat in their diet more often. But those who are overweight should not indulge in it every day, since it is still a high-calorie dish. I suggest you cook this and add pork legs as a broth. If you are preparing jellied meat for a holiday, pour it into elegant dishes or try serving it in portions, pouring it into small containers. Before presenting the treat, it is turned over onto a plate, decorated with herbs and served. Mustard, horseradish or adjika go well with jellied meat. Step-by-step preparation of jellied chicken and pork with photos shown without carrots. You can boil it, then cut it into slices and add it to jellied meat when pouring. The dish will become brighter and more attractive.
Ingredients for making jellied meat
Step-by-step preparation of jellied chicken and pork with photos
- Thoroughly clean the pork legs, wash the stomachs, cut them into pieces, and also wash the chicken.
- Place all the meat in a large saucepan, add salt and pepper, and add peeled onions. If desired, you can add peeled carrots. Fill with water. The water should be 7-8 cm above the contents.
- Place on the fire, when the water starts to boil, skim off the foam until it stops releasing. It is important to do this so that the broth is clear.
- After this, reduce the heat to low and cook the jellied meat for about 6-7 hours.
- About 20 minutes before the end of cooking the jellied meat, add the bay leaf. We don’t do this right away, as it gives off a bitter taste if it sits in the broth for a long time.
- When the jellied meat is cooked, place the pork legs and all other meat parts in a separate bowl, and strain the broth through a sieve. Throw away the onions and bay leaves; they are no longer needed.
- Separate the meat from the bones and chop it so that it is convenient to eat. Throw away everything unnecessary, for example skins, they do not look aesthetically pleasing in a dish.
- Bring the strained broth to a boil again.
- Place the cut meat on plates or ramekins only up to halfway. You can add boiled carrots or green peas as decoration.
- Pour hot broth over meat. If the presence of fat bothers you, scoop it up with a spoon.
- Place the jellied meat in the refrigerator to harden for 5-6 hours.
Jellied meat is served with mustard, horseradish or adjika. Although jellied meat is a cold dish, such spicy seasonings will definitely warm you up. Bon appetit!
Among the cold appetizers on the festive table, aspic has long held a place of honor in the national cuisine of many nations. It is cooked from different types of meat, served with horseradish and mustard, vinegar and ground black pepper. And each nation also has its own traditions of decorating food. As well as cooking methods.
Why chicken and pork
Let's first define the terminology. Jellied meat, also known as cold meat, is a very strong meat or fish broth that has hardened to a jelly state and is served chilled. It is cooked from beef, pork, game and poultry, valuable varieties of fresh or But jellied meat from chicken and pork leg is especially tasty. tender, dietary, cooks quickly. And the broth from it is light, sunny yellow, appetizing in appearance, with amber circles of fat. But the gelling substances in such meat are not always enough to harden, especially if you use chicken rather than an adult bird. That’s why they cook jellied chicken and pork leg so that the broth “sets” well. Of course, you can always use gelatin instead of cold cuts, thus saving time in the kitchen. But not all housewives like the taste and smell of this substance in food. And they prefer to fuss over the stove longer, but instead cook classic and very tasty jellied meat: from chicken and pork leg.
Some rules
However, there are a few rules to remember. In order for the jelly to turn out transparent and light, the broth should under no circumstances boil. Boil only on low heat, and be sure to open the lid on the pan. Jellied chicken and pork leg take a long time to cook. Poultry meat for at least 3 hours, pork - 5-6. The degree of readiness is checked by how easily and well it falls away from the bones. And the initial volume of liquid in the pan should decrease by almost half. The first water that boils is usually drained, the carcass and legs are poured with fresh water, spices are added, etc. and cook until done. Both types of broth are prepared separately, combined at the very end and be sure to boil once.
Basic recipe
So, if you need a recipe like this: divide the already gutted and cut up carcass into portions, put it in a saucepan and fill with cold water about 2 fingers above the meat. Place over medium heat, let it boil, simmer for 10 minutes and drain the first broth. Rinse the pan, add to the meat carrots (2-3 pieces) cut into circles and pieces of roots (celery, parsley), a whole onion, a few peas of black and allspice and bay leaves. Pour boiling water over everything 5-6 cm above the meat, add salt and cook over low heat until cooked for about 3 hours. Remove scale and grease with a slotted spoon. Salts can be added to taste. In another pan, also cook the pork leg. Remove the finished meat from the broth, disassemble it into small pieces, removing the chicken skin. Strain the broths, combine, and boil.
Serve competently
To decorate the chicken beautifully, she recommends placing the fillet on the bottom of plates, ramekins or bowls, alternating it with carrot circles and sprigs of fresh dill or parsley. Hard-boiled eggs, also cut into circles, will also work. For spiciness and flavor, pass a head of garlic through a press and add a little to each plate. Pour the still hot broth over their contents, wait until the jellied meat has cooled down, and put it in the refrigerator. Don't forget the horseradish and mustard, as well as a seasoning of apple cider vinegar or table vinegar with ground black pepper!
Mixed jellied meat
When there is a slow cooker
For those who like to experiment with kitchen appliances, we can suggest preparing jellied chicken and pork leg in a slow cooker. Housewives who use this device will probably say that the dish turns out simply excellent. And, by the way, the time savings are also considerable! After all, you don’t need to endlessly run to the stove, descaling and adjusting the heat so that the broth doesn’t escape. To implement what you have planned, you will need: 1 kg of pork (a piece of shank with good pulp), the same amount of chicken meat (you can take several thighs or part of the carcass), an onion, 1 carrot, several pieces of bay leaves and a handful of allspice peas. Coriander and roots are also suitable - they should be cut into cubes.
The technology works for you
Wash the pork leg thoroughly, maybe even with a brush, and soak for about an hour in cold water. Then cut into several pieces and place in the multicooker bowl. Place the washed and peeled carrots there, along with cubes of parsley and celery roots, followed by the washed onions. Just don’t strip it of its husks, because it is thanks to them that your jellied meat will have an amazing amber hue. Place the chicken thighs last. Fill everything with cold water (3 liters), close the lid and set the program to the “Pilaf/Jellied” option - for about 5 hours. After the specified time, salt the dish, add spices and cook the jellied pork legs for another hour in the same program. Then remove the meat, let it cool slightly, divide into pieces and place in plates or special molds. Strain the broth, cut the carrots into slices, and place with the meat. Pour in the broth and leave to harden. As you can see, everything is very simple and very tasty! For beauty, place a sprig of fresh parsley into the solidifying liquid.
Jellied rooster
In villages, for a long time and to this day, the preparation of homemade jellied meat is made based only on poultry broth - ducks, geese, turkeys, guinea fowl, chickens. But most often, of course, it is cooked from rooster. And although “petya” must languish on the stove for a long time, even after 5-6 hours of cooking its meat remains fairly tough, lovers of delicacies are not afraid of such “little things”. After all, the broth itself turns out to be so aromatic that your head will spin from the tantalizing smell. The taste is beyond all praise. Therefore, we can firmly say: if you have ever eaten real homemade cockerel jellied meat, this celebration of its belly will stay with you for a long time. Are you wondering what the secret of the dish is? First of all, in addition to meat, giblets - heart and liver - are used for the broth. They add special satiety and richness to the jelly. The liver also gives the food a special, unique flavor. Well, thanks to the paws, such a cold thing is guaranteed to freeze, and you won’t have to slurp it with spoons, like ordinary soup.
How to prepare
For every kilogram of meat you need 2-3 liters of water, about 6-8 cloves of garlic, salt to taste. Cut the prepared rooster into portions. Wash your paws well, just cut off the claws first. Place them in a saucepan, head, liver, heart, cover with water and let it boil. Drain the water, add fresh hot water, and then put the bird carcass into the pan. Cook over low heat, removing the scum. When the meat is soft enough, but not quite ready, remove the paws and head, liver and heart from the broth and continue cooking, salting the jellied meat and adding spices. At the end, divide the meat into pieces, and some parts - thighs, wings, neck - can be left on the bones. Place on plates, add chopped garlic and pour over the yushka. This cold food freezes quickly and is a pleasure for everyone who loves to eat delicious food. Our grandmothers claimed that pickled or pickled cucumbers are more suitable for this jelly than other dressings. They will highlight the taste of the broth and help you recognize all its shades. Let's try, shall we?
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