Pork and chicken jellied meat with carrots and onions

Step-by-step preparation

Cooking time: 1 day 8 hr

1. STEP 1

   

   Required Ingredients

2. STEP 2

   

   Wash the pork legs well under running water and clean if necessary.

3. STEP 3

   

   We also wash the chicken and soak it together with the legs overnight. This is a very important stage and a guarantee that the jellied meat will turn out transparent.

4. STEP 4

   

   In the morning, drain the cloudy water and wash everything well again

5. STEP 5

   

   Cut the chicken into 3-4 parts (in principle, you can boil it whole, but it’s more convenient to remove it from the broth in parts)

6. STEP 6

   

   Place tightly in the pan

7. STEP 7

   

   Fill with water so that it covers the meat, it took me about 3 liters

8. STEP 8

   

   Place on the fire and bring to a boil

9. STEP 9

   

   It is very important not to miss the moment and remove the foam in time

10. STEP 10

    

    When the water starts to bubble a little, reduce the heat to low.

11. STEP 11

    

    Cook the jellied meat with the lid slightly open or completely open for 5 hours from boiling, be sure to make sure that the water does not boil - the jellied meat must simmer, so it will remain transparent. From time to time we remove the foam, which will periodically collect and excess fat - we don’t need it

12. STEP 12

    

    1.5 hours before readiness, add peeled onions and carrots

13. STEP 13

    

    Salt - keep in mind that it is better to slightly over-salt the jellied meat

14. STEP 14

    

    30 minutes before readiness, add allspice and black peppercorns

15. STEP 15

    

    10-15 minutes before readiness, add the peeled head of garlic.

16. STEP 16

    

    1-2 minutes before readiness, add bay leaf and turn off heat

17. STEP 17

    

    Remove the chicken and legs from the broth

18. STEP 18

    

    Strain the broth through a sieve

19. STEP 19

    

    This is my favorite stage - we separate the chicken from the bones and disassemble it into fibers or larger pieces - as you like, finely chop the flesh from the legs. Many people don’t like legs, but you can give them to dogs - they will thank you very much, but, I repeat, legs contain a lot of natural collagen, which is responsible for the youth of the body. And if you cut them finely, no one will even notice them

20. STEP 20

    

    Place the meat in jellied molds

21. STEP 21

    

    Fill with broth

22. STEP 22

    

    In the morning the jellied meat is ready

23. STEP 23

    

    Look how beautiful and transparent it turned out

24. STEP 24

    

    If you want to turn it beautifully onto a plate, dip it in warm water for 1-2 minutes

25. STEP 25

    

    Gently pry off the edges with a silicone spatula

26. STEP 26

    

    So the jellied meat will easily turn over

27. STEP 27

    

    Bon appetit!

Comments on the recipe

olgay198108

16.09.2023

5

Nastenka, you described everything in such detail and all the steps - well done)) You turned out so beautiful)) I’m taking it to the kk))

Milana

16.09.2023

4.5

Wow, I didn’t know that chicken legs need to be soaked first. Nasstin, thanks for the science.

New cook

16.09.2023

4.6

There are only three liters of broth, and there are also three ramekins. Comes out in 1l. on the form? It's enough?