Many different dishes can be prepared from the drumsticks of birds, as well as from the corresponding parts of beef or pork carcass. But even with simple boiling, you can create an exquisite dish from such meat. The main thing is to know the correct cooking technology.
It is necessary
-
- For jellied meat:
- 2 pork drumsticks;
- 500 g pork fillet;
- 500 g beef fillet;
- large carrots;
- parsley root;
- 1 onion;
- salt;
- black pepper;
- Bay leaf;
- herbs to taste.
Instructions
Step 1
Cook the broth from the drumstick. In this case, both the bone and the meat itself will be used. To do this, place the drumsticks in a saucepan of cold water, add seasonings and spices if necessary. For example, you can add celery root to add a vegetable flavor to the broth, as well as half an onion, a few black peppercorns, and a bay leaf. Do not add salt to the broth until the end of cooking. Skim off any emerging foam regularly. The chicken stock will be ready after about forty minutes of boiling the water in a saucepan. Beef drumsticks will take more time - about two hours. Then strain the broth. You can use the meat remaining on the drumstick as an additive to the soup. To do this, remove it from the bone and cut it into small pieces.
Step 2
For a cold meat dish, such as a salad, boil the drumstick by placing it in boiling water with pre-added salt. Cook until the meat is tender. After that, cool the drumstick and cut the meat depending on what it is intended for. Chop it into cubes or strips for salad. If you want to serve the meat on its own, cut it into plastics and accompany with a side dish and various sauces, such as mustard.
Step 3
Prepare jellied meat. Pork legs are best suited for this. Cover them with cold water and cook for two hours. Then add pre-fried and coarsely chopped vegetables - carrots, onions, parsley root. Place the chopped pork and beef fillets in the same saucepan. Boil the mixture for 4 hours, skimming off the foam periodically. Before cooking, add salt, bay leaf, and other herbs to taste. After cooking, strain the broth through cheesecloth. Finely chop the meat, put on the bottom of the mold, add garlic to it. Pour the broth into the form and refrigerate until the jellied meat completely solidifies.
