Jellied meat is a traditional and everyone's favorite snack. Many young housewives are afraid to cook it, as they find the preparation too difficult. In fact, cooking jellied meat is not too laborious. The broth will simmer quietly on the stove, and you can calmly do other dishes for the festive table.
It is necessary
-
- pork knuckle;
- two large chicken legs;
- unpeeled onion;
- carrot;
- green pea
- carrot
- parsley (for decoration);
- salt;
- ground black pepper.
Instructions
Step 1
Clean the shank well with a sharp knife. Rinse under cold running water. Cut into small pieces and soak in cold water for three to four hours.
Step 2
Rinse the chicken legs thoroughly.
Step 3
Peel and wash the carrots, but do not chop.
Step 4
Put the soaked shank, chicken legs, whole carrots and an unpeeled onion in a saucepan.
Step 5
Put on high heat. Bring to a boil, then remove foam and reduce heat to low. Season with salt.
Step 6
The broth should only boil a little. Simmer the future jelly in this way for 6-7 hours.
Step 7
Try rubbing a drop of broth between your fingers before turning off. If there is a feeling of stickiness, the jellied meat will definitely harden. Otherwise, cook some more.
Step 8
Remove meat and vegetables from the broth. Strain it through cheesecloth or a fine sieve. Leave everything to cool.
Step 9
Prepare a form for solidification of the jellied meat. Place beautifully chopped carrots, green peas and parsley leaves on the bottom.
Step 10
Disassemble the meat into small pieces and place on top of the vegetables in a hardening dish.
Step 11
Strain the broth again through several layers of cheesecloth. Try and add salt if necessary. Note that the broth for the jellied meat should be slightly saltier than for the soup.
Step 12
Pour the broth very gently into the setting mold. Leave it to cool completely in the room. Then put the mold in the refrigerator or take it out to the balcony, leave it overnight until it solidifies completely.
Step 13
If you like the aroma of garlic, chop two to three cloves and add to the broth before pouring it into the mold.
Step 14
Serve mustard or horseradish with the jellied meat.
