It is customary to cook jellied meat with the addition of pork, but this dish can also be prepared from chicken. This is an economical, lightweight and simple option without gelatin, which experienced housewives do not use to solidify jellied meat.
It is necessary
- chicken soup set - 3 kg;
- 1 kg of chicken wings;
- 1 carrot;
- 1 onion;
- salt and ground pepper to taste;
- bay leaf - 8 pcs;
- peppercorns - 10 pieces;
- greens for decoration;
- a few cloves of garlic.
Instructions
Step 1
For jellied meat, you can buy a ready-made soup set, a whole chicken carcass, or collect bones and wings that remain after cutting meat for other dishes. But in this case, it is important that the food does not lie in the freezer for more than 1 month, but is completely defrosted before cooking. The set and wings are poured with cold water for 2 hours, then the liquid is drained and the meat is transferred to a saucepan. Pour water so that it completely covers the bones, but not more than 5 cm.
Step 2
Jellied meat can only be cooked over low heat, remembering to constantly remove the foam, otherwise the broth will turn out cloudy. 3 hours after boiling, put peeled carrots and onions in a saucepan. By the way, it is better to remove only the upper husk from the onion, leave the rest so that the broth turns out to be golden brown. The pan is left on fire for another 40 minutes.
Step 3
To make sure that the broth for the jellied meat is ready, a few tablespoons of liquid are poured into a glass and wait for it to cool. If it has frozen, you can add salt and all the seasonings, cook for another 30 minutes, then turn off the heat, take out the carrots and onions, add finely chopped garlic. The broth is filtered, and the meat is disassembled and separated from the bones. First, meat, chopped eggs, carrots and herbs are put into the molds, and then they are poured with hot broth. The jellied meat is allowed to cool, and then put into the refrigerator.
