Making delicious jellied meat is not difficult at all. If you are going to start preparing such a dish for the first time, it is recommended to stock up on an understandable recipe and do everything in full accordance with it. Remember that it will take several hours to cook the jellied meat.
What can you make jellied meat from? Most often, those parts of the carcasses that are too bony and are not suitable for cooking other dishes are taken for him. These can be pork or beef legs, heads or tails, ears. In the jellied meat are bones and cartilage, moss and skin. If you wish, you can use the legs, necks, heads and wings to cook chicken jellied meat.
Water and meat should be taken in a 2: 1 ratio. The products are put in a dish suitable for cooking and poured with cold water, only after that everything is put on the fire. The contents should boil, after which the heat is reduced to a minimum. It will take five to twelve hours to cook the broth, depending on the selected products and the recipe. You may need to top up the water several times during the cooking process.
The longer you cook the broth for the jellied meat, the richer and thicker the dish will turn out. In case of poor solidification, it is worth adding a little gelatin. If your jelly freezes slowly and poorly, this means that an excess of liquid has been taken for it.
About two hours before the end of cooking, place the peeled carrots and onion, cut on both sides, into the broth. Half an hour before the end - spices (it can be bay leaves, dill, peppercorns). If you want to get a golden broth, remove only the top layer of the husk from the onion, and leave the bottom layer.
You need to salt the broth at the very end of cooking, otherwise gelling is complicated. Put enough salt so that the liquid seems slightly salty - the frozen jellied meat loses its salinity a little. Chop the garlic, add to the broth and leave to infuse for 20 minutes. Then separate the cooked meat from the bones, chop it with a meat grinder, put in a mold. Remove vegetables from broth and strain.
In the form, along with the meat, you can put chopped greens, boiled vegetables, cut into small pieces. Pour the broth over the vegetables. Leave the dish to cool at room temperature, then place it on the middle shelf of the refrigerator. Now the jellied meat will freeze for several hours. After that, you can serve it on the table, decorate with herbs.
