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➠ Chicken and pork jellied meat without gelatin

Chicken and pork jellied meat without gelatin

1626

Kitchen Russian

Calorie content 80.7 kcal

Portions 6 port.

Cooking time 5 h

Proteins * 6.9 gr.

Fats * 7.3 gr.

Carbohydrates* 4.5 gr.

Chicken and pork jellied meat without gelatin

Content

We start cooking jellied meat with careful processing of pork. For jellied meat, pork legs or shank are usually used, so the first thing to do is to clean the skin with a knife blade. When the surface is light and completely clean, you can start cooking. After boiling, we recommend removing excess fat from the broth. To do this, cool it down - a greasy film will form on the surface. It is easy to remove, and the jellied meat will be less high in calories.

Ingredients

Pork legs 2 pcs. Chicken leg 3 pcs. Carrot 1 PC. Onion 1 PC. Bay leaf 4 things. Black peppercorns 4 things. Garlic 2 tooth. Salt taste Parsley for decoration

Cooking process

We wash the pork legs well and clean the skin with a knife. It is better to cut off any darkened areas. We also wash the chicken legs and cut them into their component parts.

We put the legs together with the chicken pieces into the pan. We clean the carrots, wash and put them in a saucepan. Wash onions right in the husks, cut off the ends and send them after the carrots. Fill the food with water so as to cover their surface by a centimeter. We put the saucepan on the stove and bring everything to a boil. When the foam appears, remove it to preserve the transparency of the broth. Cook the future jellied meat for five hours at a very slow boil.

An hour before cooking, put bay leaves, pepper and salt to taste.

After cooking, let the broth cool down along with the meat parts - a greasy film forms on the surface. We remove it with a spoon and throw it away - this way the finished jellied meat will be less high-calorie.

We extract the meat parts and carrots from the broth. Throw away the onions and spices.

Separating meat from bones and cartilage. Divide into small pieces. Put the meat in the forms for the jellied meat. Peel the garlic and pass it through a press. Spread the garlic gruel over the meat.

Cut the carrots into decorative pieces and arrange them in a shape in any order. We also put parsley leaves. Strain the broth through cheesecloth and pour the meat in the molds.

Cool the molds with liquid jellied meat, and then remove them in the cold until they solidify. Ready jellied meat can be served with mustard, horseradish, black bread and boiled potatoes.

Bon Appetit!