The old Russian dish jellied meat is known and loved in many families. And not only in Russia. Akin to jelly jelly, galantine, aspic.
How to cook jellied meat? The technology for making jellied meat is about the same. The only difference is the selection of ingredients.
Jellied meat or fish is taken as a basis. Prepared foods are poured with cold water, brought to a boil, then cooked over low heat for about 6-8-10 hours, which depends on the type of meat. The point of long cooking is that the meat is well separated from the bones, and the broth becomes sticky.
After cooking, the broth must be filtered. Disassemble the meat or fish base from the bones, cut into small pieces. Someone twists in a meat grinder (for an amateur). You need to disassemble the aspic with your hands to avoid getting small bones.
The base is laid out in portioned plates or special forms, boiled vegetables and spices are added. All this is filled with broth. Now the jelly needs to cool. To do this, he is sent to a cold place at night. Note! You can’t put jelly in the freezer, you can’t cover with a lid until it cools completely. In winter, you can first put in a cold place, and then in the refrigerator.
However, each jelly has its own unique taste. Why? It all depends on what you collect jelly from.
First of all, meat. As they say, the right jelly is prepared only from beef. But for cooking, pork or beef legs are usually taken, fillets with pork or beef bone, pork ears, veal head, chicken (giblets or meat) are added to them.
Secondly, vegetables. Onions, carrots and other roots are cooked in broth, and also added to the finished jelly. In addition to them, spices play an important role - black pepper, bay leaf, saffron, barberry.
So, from the general form of cooking jellied meat, let's move on to specific recipes.
Recipe for jelly pork and beef. For him you will need one pork leg, one beef leg, one kilogram of beef, three hundred grams of pork. Pour the meat with three liters of water, after boiling, add a little salt, cook for 8 hours. Shortly before the end of cooking, add salt, put one or two bay leaves, a few peas of black pepper. Disassemble the finished meat, finely chop it, mix with finely chopped garlic (one or two cloves), sprinkle with black pepper. Pour strained broth.
Jellied chicken recipe . He needs chicken legs, neck, head and chicken legs . Submerging all this in a saucepan, pour water, cook for about four hours. There should be very little water (about one and a half liters). In the broth, cook and onion (you can even with the husk), and half an hour before the end of cooking add carrots and lemon. Having examined the jellied meat, put chicken, carrots, chopped with stars in plates, pour the broth, garnish with lemon.
Jellied chicken and gelatin recipe. Take chicken breasts (2-3), boil well. Separate from bones, cut into small pieces. Four boiled eggs and one boiled potato, cut into circles, lay in layers in the dishes prepared for the jelly: chicken, chopped parsley, eggs, potatoes, chicken. Now eu beauty fill with prepared gelatin. To do this, we prepare the gelatin according to the instructions with chicken stock, add finely chopped garlic at the end. Pour jelly with such a mixture and refrigerate.
Jellied pork and chicken meat recipe . You will need two pork legs, and white meat chicken 400-500 grams. Cook the legs and chicken separately, adding carrots, onions, black peppercorns, bay leaves to the broth. After cooking, strain the broth and add lemon juice to lighten. Put the prepared meat from the legs and chicken into the molds, sprinkle with parsley and finely chopped garlic, lay the carrots, pour in the broth.
Jellied meat is served either in portioned plates or on a large dish. First you need to remove fat on top, you can sprinkle with fresh herbs.