A traditional dish of Russian cuisine is jellied meat, you just need to cook it. But in order for it to turn out both tasty and beautiful, you need to spend a little time. For jellied meat, parts of pork and beef rich in gelatin are traditionally used - legs and shanks. But there is not a lot of meat on them, therefore, pieces of flesh are also added to the jellied meat. We will now tell you the recipe for jellied pork shank and whole chicken, which will always delight you with its rich delicate taste.
It is necessary
-
- 1 pork knuckle
- 1 chicken
- 1 medium onion
- 1 carrot,
- Bay leaf - 2-3 pcs,
- Black peppercorns and ground,
- 3-4 cloves of garlic
Instructions
Step 1
Chop the pork shanks in half, cut the chicken in two. Rinse the meat and place in a saucepan. Pour in water so that it only covers the meat and cook.
Step 2
Before the water starts to boil, remove any excess foam. The more carefully you do this, the more transparent your jellied meat will subsequently be. Once the water boils, reduce heat and add salt to the water. The main secret of delicious jellied meat is that during the cooking process the broth does not boil, but languishes, so the fire under the pan should be such that there are no bubbles on the surface of the broth.
Step 3
After four hours, add peppercorns, a whole peeled onion and coarsely chopped carrots to the broth. Leave the jellied meat to simmer for another hour and a half. Drop the bay leaf 10 minutes before the end of the process.
Step 4
Remove the pan from heat, put the meat in a colander. Cut it not very finely into a large bowl, removing the overcooked pieces of fat and skin. Be sure to leave soft, boiled cartilages.
Step 5
Sprinkle the meat with freshly ground black pepper and finely chopped or minced garlic. Mix the meat and spices thoroughly and place the minced meat with prepared dishes or special containers for jellied meat. At the bottom of the containers, you can put green leaves and circles of boiled carrots from the broth cut out in the shape of stars. Pour the broth through a fine sieve, periodically cleaning it from sediment. Close containers with lids and let cool at room temperature.
Step 6
Put the cooled molds in the refrigerator to freeze the jelly. After three to four hours, your beautiful and rich jellied meat can already be served on the table.
