Jellied pork and chicken knuckle

Step-by-step preparation

Cooking time: 8 hr

1. STEP 1

   

   How to cook jellied meat from pork knuckle and chicken? Prepare all the ingredients for this. Try to choose a pork knuckle that is lean and small in size so that it fits in the pan. For chicken, you can take a whole carcass, a leg, or any parts of it on the bone. Cover the shank and chicken with cold water and soak for several hours. This is necessary in order to remove excess blood and to ensure that the broth is as clear as possible.

2. STEP 2

   

   To cook jellied meat, use a large, deep pan. Peel the onions and carrots and rinse. Place the peeled vegetables and bay leaf in a saucepan.

3. STEP 3

   

   Add peppercorns, salt and spices.

4. STEP 4

   

   Then add the pork knuckle and chicken. Fill everything with cold water so that the meat is completely submerged. Place the pan on the fire and bring everything to a boil.

5. STEP 5

   

   When heated, foam will form, which will need to be skimmed off. After boiling, reduce the heat and simmer over low heat for 4-5 hours.

6. STEP 6

   

   After the specified time, remove the pan from the heat and remove all the meat and bones using a slotted spoon. It is well cooked and will be easy to separate from the bones. Let the meat cool slightly. Then separate the meat from the bones.

7. STEP 7

   

   Place the meat in the prepared jellied bowl. These can be deep salad bowls, containers, small cups, etc. Then strain the broth and pour it into all the dishes with meat. Peel the garlic and pass through a garlic press. Add a little chopped garlic to each cup. Place all the bowls in the refrigerator for several hours to allow the jellied meat to harden well.

8. STEP 8

   

   The frozen jellied meat can be placed on the table directly in the bowl or turned over onto a plate. Serve it with any kind of mustard. Bon appetit!

Comments on the recipe

Natalia M

03.08.2023

4.9

With the onset of frost, you want to eat jellied meat. This time I cooked jellied meat from pork and chicken shanks, and also added a couple of pork legs. I cook this elixir for joint health in my grandmother’s old saucepan. It is roomy, and nothing will escape from it. I soaked the knuckle and legs overnight, and immediately put the chicken leg in the pan. For taste and aroma I added carrots, several onions, bay leaves and allspice. I put all this in after boiling so that it wouldn’t interfere with removing the foam. It took a little more water so that all the meat was covered with it. Cooked for about 5 hours at a barely noticeable boil. It turned out to be a very rich broth! The meat literally fell off the bones by itself. The aroma of hot “jellied meat” is incredibly appetizing) I put the meat and broth into bowls and containers and cooled it. And in the morning we had breakfast with delicious jellied meat. My son doesn’t like this dish, but my daughter happily ate a couple of bowls. My husband likes it with homemade mustard. And the pungency of fragrant garlic is enough for me. Very good recipe!

tatyanochka2022

03.08.2023

4.9

Not often, but when I really want to, I make aspic or jelly with garlic. Yesterday I made it according to the recipe for jellied pork and chicken knuckles. I only took a knuckle for the jellied meat - it weighed a little more than a kilogram. My husband suggested cooking it in a pressure cooker (from Soviet times). Since I cook in it very rarely and have no idea how long it will take for the shank to be completely cooked, I left the cooking time as in the recipe - 5 hours. The broth turned out very tasty and rich! Meat too! Soft, boiled, aromatic! I confess, I forgot that the jellied meat recipe is prepared without gelatin, and automatically added it to the broth. The jellied meat stood in the refrigerator all night. It froze perfectly and came out delicious! Thanks a lot!