How to cook cold pork and chicken. How to cook real jelly from pork legs

To prepare jellied meat, all meat must be soaked overnight (at least 2-3 hours). The skin will become softer, and all coagulated blood will leave the meat. Once again, clean the rooster from small feathers and divide into two parts. You can take only the breast part of the meat, without using the legs and wings of the rooster. And you can put them, in this case, be guided by your taste.

It is good to scrape the pork leg with a knife so that it is perfectly clean, and cut into 2-3 parts.


Now transfer the meat to a large saucepan, pour water so that it covers the meat a little and cook until it boils. Be sure to drain the first water. This will remove excess fat and the remaining clotted blood.


Pour the washed meat with new water so that it covers it by 2 cm. No more and no less. It is necessary to cook the meat over very low heat for 6 hours so that the broth barely boils. At the same time, water should not be allowed to boil, otherwise the broth will turn out to be cloudy. Cooking should be more like languishing.


Of the spices, use only bay leaves, allspice peas and unpeeled onions, which add flavor and transparency to the broth.


After 5 hours of cooking jellied meat, add spices. You can also add salt right now. Add enough salt so that the broth is slightly salty, because after hardening, the jelly will pick up a little salt and become perfect in taste.


When the jelly is completely cooked (the meat will easily separate from the bone), remove the meat and let it cool slightly.


Add crushed garlic to the broth. Then, using cheesecloth or a fine sieve, strain the entire broth. After that, it will become even more beautiful, more transparent, all excess fat and particles of garlic will go away.

For insurance, if you are worried that the broth will not harden properly, you can dissolve 1 tbsp. l. gelatin in hot water and add to the broth.


Put different meats into jellied molds or deep plates, which must be disassembled with your hands so that small bones do not come across.


Pour the broth over the meat and leave in the kitchen until it cools completely. Then transfer to the refrigerator for complete solidification for at least 5-6 hours.


Serve aspic, garnished with herbs, horseradish or mustard. Sometimes jelly is poured into figured forms, and when served, the form is turned over, the frozen appetizer is taken out on a plate. Bon appetit!

Do you know that if you know how to cook jellied meat correctly, then gelatin is not needed at all? Bone tissues already contain all the necessary components that, if properly prepared, will make the broth thick. We will now tell you everything in detail.

General principles of preparation

It will take a whole day to prepare jellied meat. First, the pork legs will need to be thoroughly washed, then soaked for several hours and then peeled. After that, a long cooking awaits you to get a delicious dish.

Classic pork leg jelly

Cooking time

calories per 100 grams

A simple and easy recipe by which you will definitely learn how to cook jelly!

How to cook:

Tip: if desired, you can put carrots, onions, greens in plates.

Homemade jelly with pork legs and knuckle

From such ingredients, only a tasty and satisfying dish can turn out. Be sure to try it, especially since it cooks pretty quickly!

How much time is 7 hours.

What is the calorie content - 293 calories.

How to cook:

1. Wash the legs with running water along with the shank.
2. With a sharp knife, peel off the top layer of skins.
3. Place the ingredients in a bowl, cover with water and soak for several hours. At the same time, do not forget that the water needs to be changed.
4. After that, rinse, transfer to a saucepan and pour water.
5. Place on fire, let boil and cook for four hours.
6. As soon as foam appears on the surface of the broth, it must be removed immediately with a slotted spoon.
7. Peel the onion and remove the roots, add to the legs along with salt and black pepper.
8. Cook for one more hour.
9. After that, cool the broth, strain, get the meat and disassemble.
10. Peel the garlic, pass through the crush and mix with meat.
11. Divide the resulting mass on plates, pour over the broth and put in the refrigerator.

Tip: For a savory aspic, use plenty of garlic or a fresh chili pod.

Cooking jellied chicken and pork legs

For lovers of more tender meat, this recipe is suitable. It will be juicy and delicious!

What time - 11 hours.

What is the calorie content - 167 calories.

How to cook:

1. Rinse the legs, chop into portions and pour water in a bowl.
2. Let it brew for two hours, then carefully peel them with a sharp knife.
3. Wash the chicken, dry and butcher. Remove all fat and skin, leaving only meat and bones.
4. Peel the carrots and onions, wash both root crops thoroughly.
5. Peel and rinse the parsley root too.
6. Put all the meat products in a large saucepan, pour water so that it covers 2-3 cm.
7. Put on the stove, turn on the fire and let it boil.
8. Remove the foam from the surface and cover the broth with a lid.
9. Boil, not forgetting to remove the foam, for six hours.
10. After that, add carrots and onions, bay leaves, black pepper, salt and parsley root.
11. Cook for another hour, but you can already without a lid.
12. Remove the meat, cool it, disassemble and arrange on plates.
13. Peel the garlic, pass through the crush and sprinkle the meat.
14. Strain the broth and pour over the meat.
15. Allow to cool completely, then serve.

Tip: If you add the spices all at once, the broth will be cloudy. That is why we add them almost at the very end.

Easy beef recipe

This recipe will make a delicious dinner or a hearty lunch for a large family!

How much time - 15 hours.

What is the calorie content - 145 calories.

How to cook:

1. Peel carrots, rinse. Pull off the husk from the onion, rinse it.
2. Wash all meat products thoroughly, cut off all excess.
3. Cut the fat from the chicken and remove the skin, clean the pork skin with a sharp knife blade.
4. Place all ingredients in a large saucepan, cover with water and put on the stove.
5. As soon as it boils, remove the foam and add the carrots and onions.
6. There - black peas and laurel leaves, mix.
7. Close the container with a lid, reduce the heat and simmer the broth for six hours.
8. About an hour before cooking, add salt to taste.
9. Peel the garlic, cut off the tails and chop it into thin slices.
10. When the broth has been simmering for six hours, remove it from the heat.
11. Remove the roots, put the meat on a plate, disassemble.
12. Strain the broth through several layers of gauze.
13. Add garlic to it and stir.
14. Put the pieces of meat in plates or molds for jelly.
15. Pour in the cooled broth and refrigerate until morning.

Tip: You can add boiled eggs to the jellied meat if you wish. They look appetizing and make the dish even more satisfying.

How to cook in a slow cooker

If you have a slow cooker, be sure to cook jellied meat in it right now. Here's the recipe, keep it up!

What time - 14 hours.

What is the calorie content - 262 calories.

How to cook:

1. Wash the legs thoroughly, clean with a knife blade and chop in portions.
2. Put in a bowl, cover with cold water and let soak for six hours.
3. When time passes, take out the legs and wash them again, place them in the multicooker bowl.
4. Wash the pork with running water, remove fat and films.
5. Cut it into small pieces, put in a slow cooker.
6. Peel the carrots, wash and cut into rings.
7. Pull the husk off the onion, cut into rings.
8. Peel the garlic and cut into slices.
9. Place the eggs in a saucepan, cover with water and put on the stove.
10. Let it boil and cook for a quarter of an hour.
11. After that, cool them, peel and cut into rings.
12. Add both root vegetables to the bowl along with salt and black pepper.
13. Pour everything with the required amount of water and turn on the extinguishing mode.
14. Cook the future jelly for six and a half hours.
15. When the time has passed, strain the broth, and disassemble the meat.
16. Put it in containers where there will be jelly.
17. Spread rings of carrots, eggs, garlic on top.
18. Pour all the broth, put in the refrigerator until completely solidified.

Tip: Onions can also be put in jellied meat if you like their taste after cooking.

Delicious recipe with chicken

We suggest you try pork ear jelly instead of legs. No less tasty, just as satisfying and fragrant!

How much time - 6 hours.

What is the calorie content - 163 calories.

How to cook:

1. Peel the onion, wash it with running water.
2. Remove the peel from the carrots, rinse the root crop and cut into rings.
3. Pig ears wash, put in a bowl, pour water and leave for thirty minutes.
4. Then rinse, clean with a knife blade and remove all defects.
5. Put them in a saucepan, pour water and put on the stove, turn on the fire.
6. As soon as it boils, remove the foam and cook for two hours.
7. Add chicken, boil again and remove the foam.
8. Place a whole onion, carrot rings, spices in the broth and cook for another two hours.
9. When the time has passed, remove the meat and ears, cut into small pieces.
10. Arrange in containers, pour strained broth, add chopped parsley and put in the refrigerator to harden.

Tip: if you are worried that the jelly will not thicken, use a little gelatin.

It will probably sound very strange, but in addition to black pepper and bay leaves, we recommend adding cinnamon to the jelly. It will give an incredible taste, and what an aroma! In addition to it, nutmeg, marjoram or cloves will deliciously complement the dish.

If you like "meat" jelly, add chicken fillet, beef or pork tenderloin to the broth. This additive will not make the jelly thicker, but it will definitely surprise you with its taste and saturate you to the fullest!

You can fall in love with aspic from once - you just have to cook it according to one of our recipes. This is a delicious dish, insanely rich and satisfying! It is simply impossible not to love him, you can see for yourself.

Kholodets is an indispensable dish for any festive feast and not only. What a pity that we cook it mainly for big holidays, as cooking jellied meat requires a lot of time and attention. So the next holiday has come, at which I pampered all my relatives with hearty and very tasty jelly from pork legs and chicken.

Take these products.

Rinse all meat ingredients thoroughly, clean. Place everything except the chicken and pork in a suitable cooking pot. Pour in enough water to cover the meat products. Send to medium fire. Bring to a boil. As soon as the water boils, immediately reduce the heat to the smallest. Cover and cook for 1.5-2 hours. Make sure that the broth does not boil too much, because the jelly will turn out cloudy. During this cooking time, the meat should fall behind the bone.

During the cooking process, collect the foam.

After 1.5-2 hours, add the chicken leg, pork, onions and carrots. Bring to a boil. Simmer over low heat for 1-1.5 hours.

In the meantime, peel the garlic and grind it in a mortar or grate on a fine grater.

After cooking, remove the meat products in a colander and leave to cool.

Cool the broth to room temperature. Gently scoop the fat off the top with a spoon, if desired. Add salt, ground pepper and garlic to taste. Stir and leave for 20-30 minutes.

Strain the broth through cheesecloth.

Separate the meat from the bones and place in a suitable container. Garnish with carrots, if desired.

Pour in the broth and refrigerate until completely set. You can sprinkle with chopped green onions or any greens.

Aspic of pork legs and chicken is ready.

Bon appetit!

Among the cold appetizers on the festive table for a long time in the national cuisine of many peoples, jelly occupies an honorable place. It is boiled from different types of meat, served with horseradish and mustard, vinegar and ground black pepper. And the traditions of decorating food are also different for each nation. So are the cooking methods.

Why chicken and pork

Let's first define the terminology. Kholodets, or cold, is a very strong meat or fish broth that has frozen to a jelly state and is served chilled. It is cooked from beef, pork, game and poultry, valuable varieties of fresh or But especially delicious is jelly from chicken and pork leg. tender, dietary, cooked quickly. And the broth from it is light, sunny yellow, appetizing in appearance, with amber mugs of fat. But the gelling agents in such meat are not always enough to solidify, especially if you use not an adult bird, but a chicken. That is why they cook jelly from chicken and pork leg so that the broth “grabs” well. Of course, instead of cold cuts, you can always use gelatin, thus saving time in the kitchen. But not all housewives love the taste and smell of this substance in food. And they prefer to spend longer at the stove, but cook a classic and very tasty jelly: chicken and pork leg.

Some rules

However, there are a few rules to remember. In order for the jelly to turn out transparent and light, the broth should in no case boil. Boil only on low heat, and be sure to open the lid on the pan. Jellied meat from chicken and pork leg is cooked for a long time. Poultry meat for at least 3 hours, pork - 5-6. The degree of readiness is checked by how easily and well it lags behind the bones. And the initial volume of liquid in the pan should decrease by almost half. The first boiled water is usually drained, the carcass and legs are poured fresh, spices are added, etc. and cook until done. Both types of broth are prepared separately, combined at the very end and boiled once.

Basic Recipe

So, if you need a recipe like this: divide the already gutted and butchered carcass into portions, put in a saucepan and pour cold water about 2 fingers above the meat. Put on medium heat, let it boil, boil for 10 minutes and drain the first broth. Rinse the pan, add carrots (pieces 2-3) cut into circles and pieces of roots (celery, parsley), a whole onion, a few peas of black and allspice and bay leaves to the meat. Pour everything with boiling water 5-6 cm above the meat, salt and cook over low heat until cooked for about 3 hours. Remove scale and grease with a slotted spoon. Salts can be added to taste. Boil the pork leg in another pot as well. Remove the finished meat from the broths, disassemble into small pieces, removing the skin from the chicken. Strain the broths, combine, boil.

Serve competently

To arrange beautifully chicken, it is recommended to lay the fillet on the bottom of plates, jellied molds or bowls, alternating it with carrot circles and sprigs of fresh dill or parsley. Hard-boiled eggs, also cut into circles, are also suitable. For spiciness and flavor, press a head of garlic through a press and add a little to each plate. Pour their contents with still hot broth, wait for the jelly to cool, and put in the refrigerator. Don't forget horseradish and mustard, as well as seasoning with apple cider vinegar or table vinegar with ground black pepper!

Aspic mixed

When there is a multicooker

For those who like to experiment with kitchen appliances, we can offer to cook jelly from chicken and pork leg in a slow cooker. The hostesses who use this device will surely say that the dish comes out simply excellent. And the time savings, too, by the way, are considerable! After all, you don’t need to endlessly run to the stove, descale and adjust the fire so that the broth does not run away. To implement what you have planned, you will need: pork - 1 kg (a piece of shank with good pulp), the same amount of chicken meat (you can take several thighs or part of the carcass), an onion, 1 carrot, a few pieces of bay leaves and a handful of peas allspice. Coriander and roots are also suitable - they should be cut into cubes.

Technology works for you

Wash the pork leg thoroughly, even with a brush, and soak for about an hour in cold water. Then cut into several pieces and put in a multicooker bowl. Put the washed and peeled carrots in the same place, cubes of parsley and celery roots, followed by washed onions. Just don’t undress him from the husk, because it is thanks to her that your jelly will have an amazing amber hue. Put the chicken thighs in last. Pour everything with cold water (3 liters), close the lid and set the program to the “Pilaf / Jellied” option - for about 5 hours. After the specified time, salt the dish, add spices and cook jelly from pork legs for another hour in the same program. Then take out the meat, let it cool down a bit, divide it into pieces and arrange in plates or special molds. Strain the broth, cut the carrots into circles, lay them on the meat. Pour in the broth and leave to set. As you can see, everything is very simple and very tasty! For beauty, put in a hardening liquid a sprig of fresh parsley.

Jellied rooster

In the villages, for a long time and to this day, the preparation of home-made jelly is made on the basis of only poultry broth - ducks, geese, turkeys, guinea fowl, chickens. But most often, of course, they cook it from a rooster. And although “petya” should languish on the stove for a long time, even after 5-6 hours of cooking, his meat remains pretty harsh, such “little things” do not frighten lovers of delicacies. After all, the broth itself turns out to be so fragrant that the head is spinning from the tantalizing smell. Taste is beyond praise. Therefore, we can firmly say: if you have ever eaten a real homemade jelly from a cockerel, this feast of his belly will remain with you for a long time. Are you wondering what the secret of the dish is? First of all, in the fact that, in addition to meat, giblets are used for the broth - the heart and liver. They give a special satiety and fat to the jelly. From the liver, the food also receives a special peculiar flavor. Well, thanks to the paws, such a cold one is guaranteed to freeze, and you don’t have to sip it with spoons, like an ordinary soup.

How to prepare

For each kilogram of meat, 2-3 liters of water are required, about 6-8 cloves of garlic, salt to taste. Cut the prepared rooster into portions. Wash the paws well, just chop off the claws first. Put them in a saucepan, head, liver, heart, fill with water and let it boil. Drain the water, add fresh hot water, and then put the bird carcass itself in the pan. Cook over low heat, skimming. When the meat becomes soft enough, but not yet quite ready, remove the paws and head, liver and heart from the broth and continue to cook, salting the jelly and adding spices. At the end, divide the meat into pieces, and some parts - thighs, wings, neck - can also be left on the bones. Divide among plates, add minced garlic and pour over. It freezes so cold quickly and gives pleasure to everyone who loves to eat deliciously. Our grandmothers claimed that more than other dressings, pickled or pickled cucumbers are suitable for this jelly. They will shade the taste of the broth and help to recognize all its shades. Let's try, shall we?

Hello dear hostesses!

Do you want to cook delicious jelly? Then you have come to the right place!

In our today's article, we have collected the most delicious recipes with step-by-step photos. You will definitely succeed.

This is not only beautiful, but also the most lean option due to the fact that we take chicken, not pork knuckle.

It turns out very tasty!

Ingredients

• Pork hooves (legs) 2 pcs
• Chicken fillet 3 pcs
• Chicken ham 2 pcs
• Onion 1 pc
• Carrot 1 pc
• Salt - 2 tbsp. l
• Black peppercorns - 20 peas
• Bay leaf - 3-4 pieces
• Garlic - 2 cloves (to taste)
• Parsley - for decoration.

Cooking

Cooking jelly should start with the preparation of pork legs.

Before cooking, they need to be thoroughly washed, you yourself understand where the pig ran with them.

If there are heavily soiled areas, they can be cut or scraped off, often using a wire brush.

After that, we put the hooves in the water for at least half an hour, and preferably for several hours with a water change.

This is done so that they soften, so that blood comes out, which can spoil the transparency of the broth.

They will be clean and beautiful.

We simply rinse the chicken meat in cold water. We leave the skin.

We put all the meat in a five-liter pan, and put the unpeeled onion and peeled carrots in the same place.

You just need to wash the onion well and cut off its roots. It will give the jelly a beautiful golden color.

So, fill the contents of the pan with water to the brim and put on fire.

Let it boil and cook on the lowest heat for 5 hours.

Important: We remove all the foam that will appear when cooking meat - this is a guarantee of transparency!

After 5 hours, turn off and put the bay leaf in the pan.

Cover with a lid and let stand for another half hour.

After 30 minutes, the jelly has cooled down a bit and you will notice a greasy layer on its surface.

It will need to be removed with a spoon, this will make the cold one even more transparent and less greasy.

Along the way, we take out the lavrushka, which has already given all its aroma to the jelly. Catch the peppercorns from the broth, take out the onion and carrot.

We also take out all the meat. Ready pork legs will literally fall apart - they are so soft.

That's what we need! The meat is very easy to remove from the bones. Discard the pork and chicken skins.

If you like meat in a larger jellied meat, feel free to leave good pieces.

For those who do not like it, you can chop it with a knife.

So, the meat is waiting in the wings. And while it waits, strain the broth from the remnants of meat and bones through a fine sieve.

Dip your fingers in the broth: if after that they stick to each other, the stickiness is good and the jelly will freeze perfectly!

At the same stage, crush the garlic through a crusher and add to the broth, stir.

Increase the amount as desired or leave it out completely, to taste.

It's time to beautifully lay our jelly. For decoration, we use already boiled carrots and fresh parsley.

Put them on the bottom and press down on top of the meat.

Distribute the meat evenly so that there is enough in each serving.

Gently and slowly pour our broth into each form to the top.

Let cool at room temperature and then put in the refrigerator overnight.

To serve, remove the jelly, remove the white layer of fat with a spoon and invert it onto a plate.

After standing for a few minutes at room temperature, it will easily separate from the mold.

We put the jelly on the table only at the very beginning of dinner, so that it does not float from the heat ahead of time.

Delicious, beautiful and not at all greasy! Beauty!

Bon appetit.

Recipe for jelly from pork legs, knuckles and offal

Saturated, meaty, well-curing jelly. Everything will work!

This is especially true for the processing of pork legs before cooking and the choice of offal, which will give the maximum amount of collagen so that the jelly is guaranteed to freeze.

See, you won't regret it!

Well, very tasty and beautiful!

Jellied pork legs and beef step by step recipe

Very tasty, transparent and beautiful option!

Ingredients

• Pork legs - 1300 g
• Beef - 500 g
• Large onion - 1 pc.
• Large carrots - 1 pc.
• Bay leaf - 3 pcs
• Peppercorns - 1 tsp
• Garlic - 2 cloves
• Salt, pepper - to taste.
• Greens - for decoration

Cooking

Take prepared, washed and peeled pork legs (together with hooves) and shank, place them in a large saucepan and fill with water.

Not everyone can come to terms with the idea that the pig ran on the ground with these legs and they seem to be not very clean, so the first broth can be drained if desired.

So, put beef, shank legs in a saucepan, fill them with water so that it covers them by about 1 cm and put on fire.

When the contents boil, a foam will appear on the surface, which must be removed, the transparency of the jelly directly depends on this!

As soon as the foam is all removed, cover with a lid and cook on low heat for 5 hours.

After this time, put carrots, onions, parsley and peppercorns in a saucepan. Salt to taste.

And in this form, under the lid, cook on the smallest fire for another hour.

The main part is over, the cooking of the broth, saturated with concentrated and full of gelling enzymes, is over!

We take out boiled vegetables, bay leaf and pepper from it. Let's put all that aside for now.

The most important task now is to deal with meat.

The broth can be strained for pepper and other extraneous inclusions, such as small bones, which will inevitably be there.

In the meantime, we separate the meat from the bones, large cartilage and skin.

A good sign is the stickiness of boiled cartilage, fingers will stick together from touching them.

And cut the beef and pork with a knife. Pieces are arbitrary, as you like.

But usually they make small ones and part of them are disassembled into fibers.

By the amount of skin and cartilage, see for yourself, if you like them in the finished dish - leave it, if not - take it out, the density of the jelly will not suffer without them.

While the meat was being dismantled, the broth cooled down a little and a thick fatty film formed on its surface.

We remove it with a spoon, this is excess fat, which we do not need in jelly. And it tastes better without it.

Return the meat to the broth. At this stage, we try again for salt, pepper if desired. Crush two garlic cloves and add to the meat in the broth.

It remains only to pour the jelly beautifully.

To do this, take portioned containers, these can be molds, plates, bowls.

Put the decoration on the bottom. You can have it any, do not be afraid to show imagination.

And here we are, figuratively cut out an asterisk from the very carrots that were boiled in the broth, decorate with parsley.

Holding our decoration with a spoon or spatula so that it does not move out, pour the still warm broth with meat.

It is convenient to do this with a ladle.

If you have several containers, make sure that the meat is evenly distributed between them.

The filled form should be allowed to cool at room temperature, and then put in the refrigerator.

During the time it is in the refrigerator, it will solidify completely. Excess fat will come to the surface again and form such a white layer.

It will need to be scraped off with a spoon so that it does not spoil the taste of the dish for us.

Serve aspic just before serving.

If you take it out earlier than necessary, it can float at room temperature.

Therefore, it is put on the table last.

Here is such a beautiful jelly goes well with horseradish or mustard.

Bon appetite!

Delicious jelly from pork legs, chicken and tongue video

More meat in aspic can be achieved by adding chicken meat and pork tongue to the legs.

A detailed lesson from Olga Matvey in this video:

Just yummy!

Beautiful, transparent and rich meat jelly, which is cooked in a slow cooker.

It will cook almost without your participation. Recipe for a bowl with a volume of at least 5 liters.

Ingredients

• Pork legs - 2 pcs
• Pork knuckle - 1.5 -1.7 kg
• Onion - 1 pc.
• Carrots - 1 pc.
• Black pepper (peas) - 10 pcs
• Garlic - 5-6 cloves
• Salt to taste
• Bay leaf

Cooking

Prepare pork hooves: wash well, scrape especially contaminated places with a knife or a stiff iron brush.

Let's leave them together with the shank in the water for at least an hour (and preferably 5-6 hours), changing the water so that all the excess comes out and they brighten.

We put the products in the multicooker bowl: shank, legs, vegetables and bay leaf. Salt can be poured immediately, peppercorns too.

Fill the bowl with water to the top as much as possible. Put on the "Extinguishing" program for 7 hours.

It is convenient to do this at night. Only when it boils, carefully remove the first foam.

So, while you were sleeping, the cartoon has already cooked jelly for you. The point is small: pull out vegetables and meat, and disassemble it.

Cut the meat with a knife into the desired pieces. It is very easy to exfoliate and move away from the bones.

Add the skin if desired, a small amount, cutting it with a knife.

If you don't like it, don't add it. The same goes for cartilage.

Don't forget to feed the broth with garlic. To do this, squeeze it through a crusher, put it on the “Cooking” program, with the lid open, literally for a minute.

Let the contents warm up well, but do not let it boil. Thus, the garlic will give its taste to the future jelly.

We distribute the meat in molds, it turns out a very rich meat cold.

Before pouring the meat, we strain the broth through several layers of gauze so that later we don’t get bones, onion scraps, garlic and other unpleasant things in the jelly.

So, pour it in and let it stand for a while.

The jelly will begin to cool and a greasy film will appear on its surface, which we will now remove in a good and efficient way.

To do this, take a paper towel and place it on the surface.

All fat will quickly be absorbed into it and there will be no trace of it.

Let the jellied meat cool completely, and send it to the refrigerator, preferably all night.

Our cold dish is ready!

Serve with mustard, horseradish or whatever you like.

Jellied pork legs with gelatin on the second broth

A recipe for those who like the jelly to be denser “even cut with a knife” and for those who are afraid that “it won’t freeze, it won’t work”.

As well as those who believe that harmful substances may be present in the meat and prefer to drain the first broth.

Jellied meat according to this recipe always freezes, 100%.

Edible gelatin is a protein natural collagen of natural origin, obtained from the connective tissues of animals.

In fact, gelatin is the same boiled cartilage, tendons and skin, just in a dry form.

And there is nothing wrong with increasing the viscosity of the broth with it. What we will do in this recipe.

Ingredients

• Pork legs - 2 pcs
• Knuckle - 1 pc.
• Beef - 400 g
• Onion - 1 pc.
• Carrots - 1 pc.
• Black peppercorns - 15 peas
• Allspice - 5 peas
• Bay leaf - 2 pcs
• Garlic - 3 cloves.
• Gelatin - 20 g
• Salt - 1.5 tbsp. l
• Filtered water

Cooking

The difference of this recipe is that we will cook it on the second broth.

To do this, put all the meat in a saucepan, pour water without salt. Boil for 5-10 minutes and drain the resulting broth.

We wash the pan, the meat is also washed with cold water.

Now you can start cooking directly jellied meat.

By the way, due to the fact that the first, most cloudy broth is drained, the jelly will turn out to be very transparent.

So, we put the already partially boiled meat in a pan along with the onion, peeled carrots, peppercorns.

Until we salt.

Fill with filtered clean water to cover the meat and vegetables.

We put on fire and wait until it boils, after which we reduce the fire to a minimum and cook for 2 hours, removing the foam if it appears.

Cook for 5 hours on minimum heat. 10 minutes before readiness, throw in the bay leaf and salt.

Take out the meat, boiled vegetables and bay leaf from the finished jelly.

In a still hot, but no longer boiling, broth, add crushed garlic.

Pour gelatin with broth in a separate container so that it swells and begins to melt.

Stir until completely dissolved and pour into a common pan. Stir again.

While the broth is cooling, you need to disassemble the meat. It comes off the bones well.

All you have to do is cut it with a knife and distribute it on serving trays.

There you can also cut boiled carrots for beauty (this is optional).

Before pouring, remove the fat, which will form a film on the surface.

Then, through a strainer, pour the broth into trays with meat.

Let stand and cool, then put the jelly in the refrigerator.

Leave it there for the whole day or overnight. It freezes great.

By the way, jelly with gelatin holds its shape well and does not melt at room temperature.

Jellied meat in a bottle in the form of a pig

Cute pig, right? It will look great on your holiday table.

Cook according to this video tutorial and you will also get such a wonderful pig.

We hope you choose your favorite recipe.

See you in new delicious articles!