Jellied meat is a chilled meat broth of a jelly-like mass with pieces of meat. Cooking jellied meat is not difficult, but there are rules that you need to know and follow when cooking in order to get the perfect dish.
It is necessary
-
- rooster - 1 pc.;
- carrots - 2 pcs.;
- parsley root - 1 pc.;
- onion - 1 head;
- garlic - ½ head;
- egg - 1 pc.;
- Bay leaf
- salt
- greens
- black peppercorns - to taste.
Instructions
Step 1
Treat the rooster - remove the entrails, rinse with water and chop it with a kitchen hatchet into portioned pieces.
Step 2
Place the portions in a saucepan, add the onions, parsley root and carrots to the pan.
Step 3
Pour the water over the contents of the pot so that it is 8 cm higher than the meat.
Step 4
Put the pan on the fire, when the water boils - remove the foam, the broth should simmer at a low boil for at least three hours.
Step 5
After cooking the meat, remove it from the broth. To prevent the meat from getting weathered while cooling at room temperature, put it on a plate and cover with a lid.
Step 6
Leave the legs, head, neck and wings to cook in a saucepan for another hour.
Step 7
Add black pepper (peas), bay leaf and salt.
Step 8
Let the finished broth stand, then strain it and add the grated garlic, leave for ten minutes and strain again.
Step 9
Boil a hard-boiled egg and cut it and boiled carrots into slices, cut the greens.
Step 10
Cut the cooled meat into pieces, put them on plates, garnish with beautifully chopped figures of boiled carrots, egg circles and herbs.
Step 11
At the bottom of the strainer, place a piece of gauze folded in half and strain the broth, pouring it over the meat. Allow the jellied meat to cool completely at room temperature, and then put it in the refrigerator to solidify.
Step 12
Serve jellied meat of your choice with horseradish, mustard, very spicy ketchup or adjika.
