Jellied meat from any meat - a universal step-by-step recipe. Pork jelly

Pork leg jelly is a popular dish, especially during the winter holidays. To prepare it, you need only one product - meat on the bones, but these should be such bones that, when cooked, release a gelling substance into the broth.

By the New Year, I always pamper relatives and friends with homemade jelly. This wonderful dish is loved by everyone. After homemade jelly, there is absolutely no desire to buy and use store-bought. Do not be afraid of the long cooking time of the jellied meat, this dish is prepared very, very simply. You just need to stock up on meat, do not overdo it with salt and do not forget to put spices.

In addition to rich taste, hearty jelly can boast of its usefulness. The substance that the bones secrete during cooking and which causes the jelly to solidify is very helpful to the joints, strengthens them and improves their elasticity. But overeating aspic is also not worth it, in large quantities it can cause indigestion and other problems with the gastrointestinal tract.
After all, jelly is a traditional Russian holiday dish. Do not forget about traditions, especially if they are so tasty.

The jelly is served cold, pre-cut into small pieces. This dish looks great as an appetizer, but it can also be eaten as a main course.

Ingredients

Servings: - +

• Pig's feet 2 pcs.
• Chicken 1 PC.
• large bulb1 PC.
• Black pepper 5 peas
• Bay leaf 2 pcs.
• Garlic to taste
• Salt to taste

per serving

Calories: 178 kcal

Proteins: 14.67 g

Fats: 12.63 g

Carbohydrates: 1.45 g

5 o'clock 19 min. Seal

Put the washed pork legs and chicken into a 4-liter saucepan. Pour water 2-3 centimeters above the meat products, bring to a boil over medium heat, remove all the foam that forms on the surface, cook under the lid on the smallest fire for 5 hours.

Three hours after the start of the boiling of the broth, put in it a large onion along with the husk, bay leaves, and black peppercorns.

At the end of cooking, salt the broth to your liking. By this time, the meat will detach from the bones, the broth will become strong and rich.

Use a slotted spoon to remove the meat and bones from the pan onto a plate.

Carefully select all the bones from the meat and cut it with a knife into small pieces or sort it into fibers with your hands. Place the pieces of meat in a container or other suitable container.

Chop a few garlic cloves and add to the meat.

Pour the broth over the meat, straining it through a strainer.

Put the container in the refrigerator so that the meat and broth turn into jellied meat. After a few hours, when the broth hardens into jelly, the dish is ready to eat. They eat jelly with mustard, horseradish or any other spicy sauce.

Jellied chicken legs and chicken is ready, bon appetit!

How to cook jelly, what you can make this dish from and how to serve it beautifully, read right now. For those who want to try to cook meat jelly from pork shank or beef, but do not know how - this article.

Pork leg jelly is a dish without which it is difficult to imagine the traditional native Russian feast, Christ's and. With all this, it can act not only as a festive treat, but also as a hearty nutritious meal for every day.

So, we will cook transparent jelly - the best recipes of Russian cuisine.

Classic pork with meat pieces

Classic jelly recipe. It is cooked from pork shank / knuckle, it turns out to be very satisfying, rich, fragrant, appetizing, retains its density for a long time, does not melt.

To cook jellied meat you will need:

• A kilogram of shank / shank (you can take a little less).
• 0.4 kg. pork legs (2 pcs.).
• One fruit of a carrot (we take a medium-sized one) and an onion.
• 10-12 black peppercorns
• Dill, celery root (a little).
• Salt - 1 teaspoon (adjust to your preference)

How to cook clear pork leg jelly - step by step recipe

1. Wash the pork thoroughly under warm water, dry it, put it in a large saucepan.

2. Pour enough water so that the legs / knuckle are covered with it a few centimeters from above (about 3-3.5 liters of liquid is needed for a given amount of meat), set to cook, making the smallest fire. It will take 4-4.5 hours.

3. Peel the carrots, cut into beautiful patterns, or simply into circles, strips.

4. An hour before the end of cooking, throw the onion into the pan along with the husk (do not forget to wash it first, you don’t need to cut it into pieces), chopped carrots, celery root, peppercorns.

5. Prepare molds for pouring jelly, put boiled carrot circles on the bottoms (remove from the pan).

6. Cool the meat, disassemble into fibers, cut into pieces without throwing away the skins and cartilage.

7. Put the product into molds, sprinkle with finely chopped dill on top, put parsley leaves, pour all the strained broth in which the pork was cooked.

8. We send the dish to the refrigerator to freeze, after which it can be served at the festive or dining table. If desired, the forms with treats can be turned upside down on a saucer before serving or served directly in those forms into which you poured your treat.

Delicate in taste, the most useful, as it contains few calories compared to other recipes, an option that, I am sure, will appeal not only to adults, but also to children.

List of ingredients:

• Chicken about 1.5 kg. (use with skin and bones).
• Classic legs from a pig - 4-5 pcs.
• Onion - 2 heads.
• Garlic - 6-7 cloves.
• Bay leaf - 5 pieces.
• Celery - 1 root.
• Pepper, salt to your taste.

How to cook homemade aspic with chicken - an algorithm of actions

- Wash the chicken, cut into small pieces, as for frying, place in a saucepan, send the washed legs there.

- Add water so that all the meat is covered, salt a little, boil the food.

- Remove the foam from the boiling broth, set the fire to the lowest level, and cook for about three and a half hours.

- After 2 hours, add spices to the pan, a little more salt, onion peeled and cut in half, it will later need to be removed from the jelly, as well as celery, continue cooking further.

- Remove the onion from the broth, discard, get the chicken and shank, chop, arrange in deep bowls or forms, if you wish, you can add a little of any greens to the plates.

- Strain the broth, pour the meat over it, let the dish cool to room temperature, and then put it in the refrigerator overnight. Cooking time (hardening) will be about 4 hours. It can be served in portions or directly in the bowl where it froze.

This version of the dish, which is sure to be appreciated by adherents of a healthy diet. It turns out the jelly is transparent, it freezes perfectly very quickly. It takes about a day to cook all the treats.

We are preparing:

• Beef shank with bone - about 2 kg.
• Peas fragrant pepper - 12-14 peas.
• Dried parsnip root and celery, a little parsley for decoration.
• 4 onions (you don’t need to cut into pieces, you don’t even need to peel, just wash).
• One pickle.
• 2 carrots.
• Head of garlic with 6-7 cloves.
• Lavrusha - 4-5 leaves.
• A little salt.

How to cook jelly with beef - step by step cooking process

Wash the beef shank, then chop it into fairly large pieces, put it in a five-liter or large saucepan, pour about three and a half liters of water, set to cook. Boil beef meat over low heat for at least 4.5 hours. When boiling, it is necessary to remove the foam from the broth, if it is not removed, then the jelly will not acquire proper transparency, it will be cloudy.

We disassemble the peeled garlic into slices, we also clean the carrots and onions.

After 2 hours of cooking the beef, pour salt into the pan, put all the vegetables, onions and carrots while not cutting them, lay them out as a whole. Add pepper and continue cooking.

How to check the broth, useful advice! If, after dropping a yushka on your fingers, after hardening it does not spread, but sticks your fingers together, then the beef broth is rich enough and you can pour prepared foods on it.

We take out the beef, it should cool down so as not to burn, cut into pieces or break it neatly into fibers.

We cut the carrots into circles or, as you like, put them on the bottom of the bowls, where the slurry will be poured, put a parsley leaf and chopped pickles next to it.

We throw out the onion and garlic from the pan, filter the yushka through cheesecloth. Now it remains to pour the beef with broth, put in the refrigerator until completely solidified.

Before serving, turn the forms with aspic over into small bowls, decorate with parsley sprigs, serve with horseradish, mustard or any other favorite sauce, you're done.

An unusually delicious preparation of a festive Russian jelly. A great option for a festive table for the New Year or Christmas.

• Large turkey drumstick.
• The knuckle is also one (pork).
• Onion head and salt.
• Three bay leaves.
• Two carrots.
• Classic and allspice pepper - five or six peas each.
• Coriander beans - 1⁄2 teaspoon.
• Two tablespoons of canned corn (you can use both sweet and unsweetened).
• Three or more garlic cloves of your choice.
• A few green onions for garnish.

Step by step:

1. Soak the shins, soak overnight in cold water, then scrape, rinse, put on a slow fire, fill with water, cook until tender.

Water should be taken at the rate of 1.5 liters per 1 kilogram of meat on the bone. During the cooking process, you should not add water to the pan, as the yushka may lose its gelling properties. When foam and fat appear on the surface, remove periodically with a spoon or slotted spoon.

2. Half an hour before the end of cooking, and the meat should be on the stove for at least 3 hours, pour in a set of spices, put the unpeeled onion head, carrots and salt.

3. Shortly before turning off the stove, pour in the peeled garlic cloves, you can chop or rub the product.

4. We disassemble the cooled legs, separating them from the bone, then cut them into small pieces.

5. Open the corn, decant, put the product beautifully on the bottom of the bowl.

6. We chop the green onion, send it to the corn along with chopped, diced carrots.

7. Next, lay out a layer of turkey with pork and fill everything with broth. Gelatin does not need to be added, it will solidify perfectly on its own in a cold place, where it will need to be put after cooling to room temperature.

8. Turn the finished molds onto beautiful plates so that their bottom is on top, serve with horseradish.

Assorted pork and beef tenderloin

Hearty, tasty jelly with a transparent dense jelly, an excellent dish for all occasions. As a rule, this version of jelly is very popular with men.

What products are needed:

• About five feet of piggy (the number of products can be reduced).
• 700 gr. beef.
• 2.5 liters of water.
• Bulb.
• Carrot.
• Dried cloves - 2-3 buds.
• It tastes of garlic, peppercorns, bay leaves and salt.
• For decoration, cranberries, lingonberries or red currants - a handful.

How to make homemade jelly from pork legs and beef meat

You already know how and how long to cook homemade transparent jelly from ordinary pork knuckle. Now we will make a dish with the addition of beef. To do this, the first thing you will need to do is to wash all the prepared foods - wash the meat / vegetables, and then put the meat products into a saucepan and pour cold water, leaving for a couple of hours. What will we do next.

1. Scrape the legs. If there are any impurities on them, put them in a saucepan with beef, pour water, bring to a boil, drain, pour again with a new one.
2. Send a whole onion to the meat, salt, cook as much as the classic version is cooked.
3. Season the broth with spices, garlic, take out the onion, dip the carrots into the pan, continue cooking the dish for at least another hour, but 1.5-2 is better.
4. Remove the pork with beef, cool, separate the flesh from the bone, chop or separate into fibers with your hands, put them in bowls.

Chop the carrots into circles, this will be the decoration of our delicacy, lay on top of the beef fibers. Pour everything with jelly, put it to harden in a cold place, in winter you can go to the balcony, in the summer in the refrigerator.

Freezing time 5-6 hours, depending on the amount of food in the bowls/forms. It is best to remove the jelly in the cold for the whole night, and in the morning you can safely eat.

A rather interesting and simple cooking method, in which, in addition to the meat part and spices, we will also use green peas.

Grocery list:

• Legs - 2 pieces.
• Pork tenderloin - 0.5 kg.
• Onion - 2 small.
• Canned peas - 1 can (200-250 gr).
• Carrots, if desired, serve as a decoration.
• Garlic cloves - 6 pcs.
• Greens to taste.
• Allspice (several peas), salt, laurel.

How to cook jelly from legs in a slow cooker

- Soak your feet overnight in cold water, then wash with the pulp, put in a bowl of a household appliance.

- Send peeled, but not cut, bulbs, laurel, allspice to the products, pour water so that it covers the ingredient, set the “Stewing” mode and select the cooking time of 4.5 hours.

- Salt the finished broth, add chopped garlic and dill to it. If you boiled carrots (prepared separately), you will need to cut them nicely and also add to the broth.

- Distribute the meat fibers according to the forms, pour the yushka filtered through double gauze, leave to cool, then transfer to the refrigerator until completely solidified.

Video recipe on how to cook jelly from a pig's head

Yes, and this part of the pig is used to make rich meat jelly.

1. Many people are concerned about how much to cook jellied meat, it directly depends on the type of meat used in the recipe and its quantity. On average, pork jelly is cooked for four or five hours, chicken - 3 and a half hours, beef - at least four and a half hours.

2. When choosing products, carefully check their freshness, a stale main ingredient can not only spoil the taste and aroma of the dish, but also lead to undesirable consequences - indigestion, nausea, etc.

3. The celery root added to the broth gives a special flavor to the jelly. In addition to it, you can add any other greens to the yushka - parsley, dill, parsnip, they go well with boiled chicken, turkey, beef, pork.

4. The most acceptable combination of spices is a set of pepper, bay leaf, cloves, marjoram. In addition to them, nutmeg, ground red pepper will help to add their zest.

5. In order to get a transparent jelly, you should remove the resulting foam from the surface of the water during cooking, plus filter the broth several times at the end.

6. Be sure to cook the meat on the bone, it is the bone that has the properties that allow the product to quickly harden.

7. You can serve yummy with boiled potatoes, bread, as well as with adjika, ketchup, horseradish, mustard.

8. You can prepare a treat in portions in small molds (you can present it either in this dish or turned it upside down on a saucer) or in one large plate.

9. After solidification, a layer of fat always forms on top of the surface, it is best to remove it before serving.

So, all this may seem like a very troublesome task, and the question of how to cook jelly can suddenly disappear. But still it is worth getting together and cooking this culinary masterpiece of Russian cuisine.

Good luck and all the best!

Kholodets is one of the most popular cold appetizers on the Russian holiday table. You can also serve it just for dinner, for example, with mashed potatoes instead of store-bought sausage. Therefore, knowing how to cook jelly will be useful to every housewife. The following are the most successful recipes for this dish.

How to cook classic jelly?

A few decades ago, only tails, legs, ears, heads and other parts of meat carcasses were used to prepare jellied meat, which cannot be cooked in any other way than long-term cooking and gelling. But modern housewives have improved the classic recipe by adding meat pulp to it, as well as a large amount of spices.

Recipe Ingredients

The classic recipe necessarily includes pork legs and ears. Without these components with gelling components, the jelly simply will not harden. In addition to them, you can use other meat parts of the pork carcass. Many cooks add a whole chicken to the ears and legs, from which you can cut a large amount of meat.

In addition to 2 ears, 2 legs and a large chicken, vegetables are taken to cook the broth. It is enough to use 3 pieces of carrots and onions. Onions, when all the components are cooked, are always thrown out, but carrots can be cut into shapes and beautifully placed in jars with jelly.

Perfectly complements the jelly with chopped garlic (to taste), peppercorns and bay leaves. The finished broth is filtered from all these components and only then poured onto the meat. The liquid is salted at the very beginning of cooking.

How much to cook jelly?

It is difficult to say unequivocally how much to cook aspic. It depends on the size of the cuts of meat, the heat level of the stove and some other factors. On average, the dish is prepared from 4 to 8 hours. In the process, be sure to remove the foam from the surface of the broth.

If a pressure cooker is used, the meat will be ready in 2 hours. True, in this device the broth will turn out to be more cloudy. For transparency, it is recommended to drain the first liquid after boiling.

How to disassemble and serve the dish?

First of all, parts of the carcass are always removed from the broth, meat is removed from them, which must be cut into small pieces. Bones and veins are thrown away. The meat is placed in convenient bowls for jelly, and on top it is poured with strained broth from the pan. When pouring, you can decorate with egg slices, boiled carrots.

The jellied meat is best left in the refrigerator to freeze overnight. Before serving, the top layer of fat is removed from it. You can decorate the jelly with finely chopped greens. Mustard or sour cream and horseradish sauce are served separately.

10 servings

7 o'clock

94.8 kcal

5 /5 (1 )

Have you ever asked yourself the question, what is the difference between jelly and jelly? After all, they have the same cooking principle, both dishes reach a gelling consistency, thanks to properly selected meat products. And the thing is that jelly is a Ukrainian dish that is made from pork, while jelly is from Russian cuisine, cow's legs, heads and other fragments were added to this dish.

Previously, jelly was prepared for servants and lumps of meat were added to it, while the broth was cloudy and unattractive. However, now the meat broth is clarified and tinted, the dish has a beautiful and appetizing appearance. Each hostess prepares jelly in her own way, adding a variety of meats. I will share my recipe for this dish.

How to cook jelly

Preparing jelly is easy. Despite the significant cooking time, the process itself does not require constant monitoring. The main thing is to choose the right products. For those who do not know about the benefits of beef broth, I will say that it is a source of iron for our body. It restores strength very well after heavy physical exertion, during pregnancy, and eliminates fatigue.

Kitchenware: pan, sieve, board, knife, jellied molds.

Ingredients

Cooking steps

1. For jelly, I purchased a beef shank and a small part of the bone, which has many ligaments and cartilage. It is due to the high content of collagen and elastin in them that the broth will harden well.

   It is necessary to take only fresh meat fragments, be careful when choosing. It is better to make sure that there is no foreign smell.

   
   
   
   
2. Washed thoroughly under running water and placed in a small saucepan. I filled it with water and left it overnight. There is a lot of controversy about whether meat should be soaked. Personally, I cook differently. This time I decided to soak the bones in water and leave in the refrigerator. In the morning the water turned pinkish. I drain the liquid and cook the meat already in clean water.
   
   
3. I put 1.8 kg of meat (beef shank and knee joint) in a saucepan and pour water.
   
   
4. As soon as it boils, I remove the foam.
   
   
5. I reduce the gas to a minimum and add 3-4 black peppercorns, 4-5 parsley leaves.
   
   
6. I put a couple of sprigs of fresh dill, one medium peeled onion. I throw in 4-5 cloves of garlic.
   
   
7. Cover with a lid and cook for 5-6 hours.
   
   
8. After the specified time, I take out the bones and meat.
   
   
9. I filter the broth through a sieve, on the bottom of which I put gauze folded in several layers.
   
   
10. The meat is divided into fibers.
    
    
11. I add the minced garlic clove directly to the meat and mix.
    
    
12. Salt the cooled broth to taste.
    
    
13. I spread the meat in molds and pour the finished broth.
    
    
14. I put it in the refrigerator.
    
    
15. In order to transfer the jelly to a plate, I lower the mold (bottom) into hot water for just a few seconds. I cover with a plate and turn over.
    
    
    
16. I love this cold appetizer with mustard. Traditionally, this dish is served with fresh or salted vegetables and black bread.
    
    
    

Video recipe for making classic jelly

All the intricacies of preparing this dish are well described in the video. This video will be especially useful for beginner housewives.

• You can decorate the dish in different ways. It all depends on your imagination and the products at hand.
• Be sure to cook the meat broth over low heat! Meat does not need to be taken the most expensive, because the jelly was invented that all the waste was used in it. The main thing is that there is a sufficient amount of cartilage, ligaments, veins.
• I put the spices in the base, but you can add to your taste. And what meat fragments to put, you decide for yourself.

Beef jelly in a slow cooker, a classic recipe

Studen is a kind of cold appetizer that everyone will like. You can cook it not only in winter. Nutrients in the broth will perfectly restore strength, and various variations of its preparation will allow you to create a dish for every taste.

Looking through recipes with photos of pork jelly, I decided to cook jellied meat in a slow cooker. Preparing it is very simple: in the evening they put food, and in the morning you can pour it into molds. If you are a happy owner of such a miracle technique, I will tell you how to cook pork and beef jelly.

Cooking time: 7-8 hours.
Servings: 10-12.
Kitchenware: multicooker, cutting board and knife, jelly molds, sieve.

Ingredients

I wash the pork legs well, scraping off everything superfluous from the skin. In order for the jelly to be meaty, I add beef pulp and pork ankle. I soak the meat for several hours.

I will cook the onion in the husk. I wash and cut off the roots from the head. Peel the carrots and add to the broth. Vegetables will add a beautiful golden color and flavor to the finished dish.

Cooking steps

1. I spread the washed and soaked meat on the bottom of the multicooker. I have this 1 kg of beef, about 700 g of pork tape and 2 pork legs.
   
   
2. I put 3 carrots on top, 1 onion in the husk.
   
   
3. I add a couple of lavrushka leaves. I pour black pepper (peas) 8-10 pcs., 3 pcs. sweet pea.
   
   
4. I fill it with cold water so that the meat is completely covered. Not more than 1.8.
   
   
5. Now I add 1 tbsp. l. salt.
   
   
6. I lower the lid of the multicooker and set (manually) the "Extinguishing" mode for 7 hours.
   
   
7. After the beep, I take out all the ingredients from the bowl.
   
   
8. While the meat is cooling, I leave the broth on the heating.
   
   
9. I leave boiled carrots. From it I will make decorations for my jellied meat. I cut it into slices.
   
   
10. The cooled meat can be disassembled with your hands, or you can finely chop it with a knife.
    
    
11. I chop the garlic with a knife or pass it through a press.
12. At the bottom of the plastic form I spread the straightened parsley leaves.
    
    
13. I distribute a few circles of carrots. I put the meat on top.
    
    
14. I filter the meat broth through a sieve. I add 3 cloves of minced garlic to the broth. Carefully pour over the meat.
    
    
15. When everything cools down, cover with a lid and send it to the refrigerator.
    
    
16. After 5 hours, my jelly is ready. I pass the knife along the side of the mold so that the dish separates, cover it with a plate on top and turn everything over. I serve it with horseradish.
    
    
    

Video recipe for making classic jelly in a slow cooker

You can watch all the preparation steps in the video. The jelly is well frozen and keeps its shape. From above, a decoration of carrots and parsley is visible.

You can decorate both before pouring and after. If you have a layer of fat, carefully remove it with a spoon before you start pouring into molds. And if your broth is not frozen, add gelatin. will not change its taste in any way, and next time you will be more careful and put more pieces of meat with cartilage. And if you like jelly more than meat, cook - jelly from pork legs and chicken - the recipe of which, I think, you will appreciate.

Chicken jelly, recipe with gelatin

If you want to quickly cook jelly, I offer you a recipe for aspic chicken with gelatin. The dish is prepared quickly from the most affordable products. Delicious and easy, try it with me.

Cooking time: 1 hour 20 minutes.
Servings: 5.
Kitchenware: a saucepan, a cutting board and a knife, a jellied container, a sieve and gauze for filtering.

Ingredients

For this recipe, I took the most dietary product - chicken.. I needed 1 fillet, 1 chicken thigh and 1 drumstick. To enhance the taste, I add dry white wine. And in order for the jelly to freeze, I use gelatin, which I must first fill with cold water and leave to swell.

When the chicken is cooked, I take out the meat.

I filter the broth by placing a piece of gauze on the bottom of the sieve.

While the broth and meat are cooling, I dilute 25 g of gelatin in cold water.

In meat broth I add 2 tbsp. l. guilt.

I separate the meat from the bone and cut into small pieces.

I dilute the swollen gelatin with hot broth.

I pour it into a common bowl. Bring to a boil and turn off immediately.

I make decorations from boiled and fresh vegetables, put them on the bottom of dishes for aspic.

I spread the meat on top.

Carefully add the broth.

I put it in the fridge for 3 hours. I serve the finished jelly with greens.

Chicken jelly recipe video

For those who are interested in a quick and fairly simple chicken aspic recipe, I suggest watching a video recipe. Look at what an amazing dish turns out, a worthy decoration of every table!

This recipe will allow you to cook jelly as often as you like. The dish is not only beautiful and tasty, but also healthy.

And in the slow cooker and on the stove, the jelly turns out to be equally tasty and freezes well.. Someone soaks the meat, other housewives cook it right away. I have not come to the same opinion whether it is necessary to do this, so I cook in different ways. Do you soak meat to make jelly? Share your experience in the comments and rate our recipes.

Hello))

But, I must say that this dish is very suitable for the Easter table.

They turn out to be very tasty, just the way my family loves them - sweet, heavy and, due to this, not stale for a long time. But during this time I managed not to take a single photo of the process itself, and since I post detailed recipes on the blog, this time I will not deviate from the rule.

Since the presence of meat dishes is mandatory on the Easter table, moreover, in a wide assortment (as one of the options), I suggest preparing a dish very suitable for this holiday - jelly. I like to cook it for Christmas and Easter as it is a dish “with history”, without which a traditional Russian table cannot do, so it is perfect for such holidays.

Not only is jelly food very tasty, but it is also useful, especially for those who have joint problems. For example, a crunch in the joints often occurs due to the “wrong” collagen, and in this case it is worth eating aspic, which contains elements of a sticky lubricant.

Therefore, we are preparing))

It is often said that cooking jelly is long and difficult ... well, I don’t agree - it’s easy to cook, it only boils for a long time, and it’s cooked almost without our participation))

First, I will give a short cooking recipe, and if you need more detailed instructions, then on how to cook jelly from pork knuckle, and legs ... and chicken) recipe with photo step by step.

jelly recipe

On a 5-liter pan we need.

• Pork legs - 1 piece
• Pork shank - 1 piece
• Meat (pork, beef - whatever you like) - 400 grams (the amount depends on how meaty your shank is)
• Chicken meat (optional) - 400 grams
• Carrot - 1 piece
• Onion - 1 piece
• Garlic - 1-2 heads
• Pepper
• Bay leaf
• Allspice

Recipe

Shanks and legs wash well, pour water, put on fire, when it boils - drain the water, rinse and put to boil again.

After 30 minutes after boiling, add meat - beef or pork, or both.

After 2.5 hours - chicken, onions, carrots, salt, pepper. Cook covered for 1 more hour.

When the meat is well separated from the bones, take it out and disassemble it into small pieces. Put chopped garlic on the bottom of the form, pour strained broth. Set to freeze.

Jelly recipe, with photo step by step

Now the recipe is more detailed, since when preparing jelly, there will always be subtleties))

In order for the jelly to freeze well, you need the right set of meat products.

Using gelatin to make jelly is blasphemous 😉

Since I cook jellied meat in a 5-liter saucepan (the most optimal volume for us at the moment), I also give the corresponding consumption of products, you, if necessary, increase, well, or reduce, although where can you reduce something))

Mandatory components - pork leg and pork knuckle. By and large, you can make a replacement for only two legs or only two knuckles, but it is the combination of leg + knuckle that I like the most - it freezes deliciously and well. Therefore, further on how to cook jelly from pork knuckle and legs.

A set of meat products for jelly looks like this (although the photo is not very clear).

My least favorite activity in the cooking process is preparing meat products. It is often advised to soak the drumsticks and legs in water for several hours or overnight, but I use the advice on preparing food from my former colleague's mother, but I must say Oksanina's mother cooks very tasty))

Pour the shin and legs with cold water for 15 minutes, drain the water, pour it again, hold for 15 minutes, now drain the water and clean, scrape the meat products with a knife or a special brush.

Now fill the leg and shank with water and put the pan on the fire. As soon as the water boils, we drain it, wash the food and the pan and set it to cook for a long time now (do not add meat yet).

Water should cover the meat products by five centimeters.

There are several reasons for draining the first broth:

The broth is not so fatty (for those who care);

And more transparent.

The broth boiled, we removed the foam, let it cook on a small one! fire under the lid for 30 minutes, now put the meat (pork / beef).

The size of the pieces is not fundamental and you should not bother, put one or two large pieces.

We make a small fire so that the water boils a little, cover it with a lid and go about our business for 2.5 hours. During this time, the drumsticks and meat will be well boiled.

Let me remind you, if you want to get a clear broth and, accordingly, jelly, do not let the broth boil too much.

In fact, you can absolutely do without this ingredient, but it seems to me tastier with chicken, so I always add it. We wait until the broth boils after adding the chicken and until the foam appears, which we remove, after which we add the whole onion, carrot, salt, pepper, spices and cook for another 1 hour.

By this time, the meat that was on the bone should be easily separated from it, and the apartment should have a breathtaking and even some kind of festive aroma))

Now the broth must be filtered so that no bones or meat remain in it. I just throw everything into a colander, if a broth of special transparency is required, then I line the colander with gauze, if transparency is not important, then I don’t line it.

While the meat is cooling, press the garlic press (or cut into small pieces) garlic, put it into molds.

We disassemble the meat into small pieces, it is very easy to disassemble, and also put it into molds.

Top everything with broth.

If you are worried about the age-old question “will it freeze or not freeze”, drop some broth on your thumb and forefinger, press them together and you will feel how they stick together.

My jelly was trying to take on the proper form even in the process of pouring into molds, the photo shows that the broth, left in the pan for a short time unattended, began to be pulled on top with a gelling film.

I pour jelly into forms that are actually intended for this. And, plus, in storage containers that are tightly closed with a lid, jelly in such forms is very convenient to pass as a treat.