Many people associate jellied meat with a holiday, most often with the New Year. This is a primordially Russian dish that appeared in the north of our country. The men took it with them on the hunt, warmed it up and ate it like hot soup. Now jellied meat is prepared in Russia, Ukraine, Moldova, Georgia, Poland and other countries.
It is necessary
- • 3 pork legs;
- • 2 carrots;
- • 2 chickens;
- • 2 large onions;
- • 1 head of garlic;
- • black peppercorns;
- • salt;
- • Bay leaf;
- • vegetables and herbs for decoration.
Instructions
Step 1
When choosing products for jellied meat, remember a few rules: pork legs should be fresh, not frozen, and not too fatty; Before cooking, all meat must be soaked for at least 1 hour in cold water. Please note that for cooking it is important to choose a large saucepan of 7 liters or more, since you cannot add water during cooking. You can put green peas, halves of boiled eggs, cucumber slices and herbs in the pouring mold.
Step 2
To boil jellied meat, pork legs and 2 chickens, soak in cool water for 1 hour, if there is time, better for the whole night. Scrape the legs with a sharp knife, put all the meat in a large saucepan, put on medium heat and bring to a boil, drain and fill the pan with new boiling water, then simmer for 6 hours. 4 hours after boiling, put peeled whole carrots, peeled onions and peppercorns. Add bay leaves 10 minutes before turning off the heat.
Step 3
After cooking, immediately remove the meat, cool slightly and separate from the bones, cut into small pieces. Arrange the prepared meat in molds, and finely grate the garlic and add to the broth, pour the molds over them and put them in the refrigerator to freeze the dish.
