Jellied meat is the main dish for the festive table. What housewives do not cook it from - shank, pork head, beef, lamb, and other types of meat. And also from pork legs in combination with chicken. By the way, this is a very interesting recipe - no gelatin.
It is necessary
- - Pork leg - 1 - 2 pcs.;
- - Chicken carcass - 1 pc.;
- - Salt and garlic to taste;
- - Dill and parsley - for decoration;
- - Bay leaves - 3 pcs.;
- - Black peppercorns - 7 pcs.;
- - Onions - 3 heads.
Instructions
Step 1
Wash the pork leg, scrape off dirt and bristles with a sharp knife. Remove the part of the skin that has been printed on. Place the meat in a deep saucepan and put it on gas. Cook for 2, 5 - 3 hours, not forgetting to sometimes remove the foam that appears.
Step 2
After the time has elapsed, chop the chicken into smaller pieces (so that it goes into the pan) and send it to the pork leg. Add immediately the peeled onion halves, black peppercorns, salt. Cook for another 2 hours.
Step 3
When the meat is ready, it should be taken out, cooled slightly, separated from the seeds and cut into small pieces. Or, if you wish, cut it with your hands into thin and long "villi". Arrange on plates.
Step 4
Add chopped garlic, dill and parsley immediately and mix. If necessary, add a little salt and pepper.
Step 5
Pour the strained broth into each plate to the very brim. Cool the pork leg and chicken jellied meat on the table, then put it in the refrigerator or, if you have the opportunity, immediately put it out in the cold. When it hardens, serve.
