Jellied pork knuckle and chicken

Ingredients

Pork knuckle – 1 pc.

Chicken drumsticks – 6-8 pcs.

Salt - about 1 tsp.

Laurel – 1-2 leaves optional

Peppers to taste – up to 1 tsp.

Garlic – 2 cloves for broth

198 kcal
5 hours
5 hours

Photo of the finished dish

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Step-by-step recipe with photos

Previously, I actually cooked jellied meat only on holidays, and more often in winter. Now my husband asks that this very tasty dish, which is also beneficial for the appearance and condition of the joints, be served at least 2-3 times a month! Variants of chicken jellied meat made from a whole chicken or just from drumsticks have taken root, and I especially like the one made from pork knuckle, which are cooked both in a large saucepan and in a multicooker bowl. All these recipes are on the website, and I will also add a version of jellied pork knuckle with chicken!

I don’t add vegetables during cooking, I try to keep the salt to a minimum, and the peppers and garlic go into the actually prepared broth before filtering it.

If possible, choose a small and lean knuckle. You can take a whole chicken, just the legs, or, like me, just the drumsticks.

I prefer to use chicken drumsticks, because they contain a lot of gelling agent, the broth is quite rich for hardening, but at the same time virtually fat-free.

It is recommended to soak the drumsticks and shanks in cool water for several hours. This is done in order to remove excess blood (the internal environment of the human and animal body) and to make the broth clearer.

The knuckle is either cut into pieces, or simply cut in several places to the bone.

The shins are soaked completely.

Then the water is drained, the drumsticks and shanks are placed in one pan, and fresh water is poured in.

After boiling, be sure to remove the foam (scale).

Cook the meat for 4-5 hours over low heat, covered. At the end of cooking, add salt, peppers and garlic.

The broth should be quite rich. Remove all the meat and bone parts from it.

Chop the meat from the shanks and drumsticks with a knife into pieces of the desired size. If you want to get jellied meat that is virtually homogeneous in composition, then scroll the meat part in a meat grinder through a nozzle with large holes.

Place the meat portion in special or any suitable forms or bowls.

Pour the broth either level with the meat or above it.

Place the cooled piece in the refrigerator to completely harden. The layer of fat that forms on top can simply be removed. In my version there is quite a bit of it, so I left it.

Jellied pork knuckle and chicken is ready.

This is actually a common New Year's Eve snack. Serve various types of mustard (Russian, grainy, fruit) and horseradish as sauces for jellied meat.

Jellied pork and chicken knuckle recipe

Ingredients

INGREDIENTS	WEIGHT	CALORIES (kcal per 100 g)
Pork knuckle	3 kg.	316
Chicken	1 kg	237
Carrot	2 pcs.	33
Bulb onions	2 pcs.	43
Garlic	3 pcs.	106
Bay leaf
Dark peppercorns
Salt	2 tbsp. l.
Water	4 l.

Step-by-step recipe for making Jellied meat from pork and chicken knuckles with photos

This is how jellied meat is prepared:

Rinse the shank thoroughly under cold water.

Later, cut it into three parts. Clean the skin with a sharp knife. Wash again and place in a large saucepan.

Clean and rinse the chicken. Cut it into two halves and place it in a container with the shank.

Pour water into this and place the contents on the fire.

When the water boils, turn off the noise, turn the heat to low and simmer cool for 5 hours.

In the meantime, get on with the vegetables. Peel the onions, carrots and rinse.

Cut the carrots into several pieces.

Remove the meat and cool.

Peel the garlic and grate it.

Later, strain the broth.

Take a bowl, put the meat divided into pieces into any one, pour the broth in there, decorate the dish with boiled carrots and put it in the refrigerator until it hardens completely. That's all, the jellied pork and chicken knuckle is ready!

Video recipe Jellied pork and chicken knuckle

Cook jellied pork knuckle and chicken

Even a 12-year-old child can probably cook jellied meat from pork knuckle and chicken, so why not learn how to cook this tasty delicacy with us now. If you are a novice housewife, put all your affairs aside and pamper your young spouse with a brand new culinary masterpiece!

So, in order to cook jellied meat according to this recipe, you will need:

Ingredients:
pork knuckle – 1 piece;
chicken – 1 piece;
onions – 2 heads;
bay leaf – 4 pieces;
allspice – 4 peas;
salt – 1 tablespoon;
celery root – 1 piece;
dried dill, parsley, basil - to your own taste;
carrot – 1 piece;
water – 3 liters.

And the cold one is prepared like this:

Place the shank in a container of water and let it sit for an hour.

Rinse the chicken, cut into two parts, transfer to a container, fill with water and put on fire.

Place the knuckle here.

As soon as the water boils, turn off the noise, turn the heat to low, and let the broth cook for 4 hours.

After a few hours of cooking, add a whole onion, bay leaf, peppercorns, salt, dried spices, and fresh celery, cut into pieces, to the broth.

When the broth with meat is ready, cool it.

Strain the broth and divide the meat into pieces.

Take out the containers, put a piece of meat in each one, pour the strained broth in there, add boiled celery and put it cool in the refrigerator until it hardens completely. That's all, during the day your beloved man will thank you for such a tasty and satisfying breakfast!

Bon appetit!

Pork knuckle jellied meat - two recipe options

Jellied meat is a ceremonial dish, because it doesn’t even take 1 day to prepare it. Recipes for jelly can be very different, but the general principle is the same - you need to cook a very strong broth, which, thanks to collagen, will harden in the cold and take on a suitable thickness. This substance can be obtained from pork feet. Ordinary recipes for jellied pork knuckle, also based on knuckle and chicken, are given step by step and with photos below.

From pork knuckle and pork feet

The knuckle is the leg of a pig, or more precisely its drumstick (or forearm, respectively). In other words, this is actually a leg with a solid piece of meat - the same ham. Knuckle is a good option for jellied meat in every sense. Before all this, you won’t even have to think about gelatin or agar-agar, because the broth based on this piece of meat will turn into jellied meat on its own.

In addition, you don’t have to take fillet of meat, because there’s plenty of it on the shank. And another fascinating point - the broth based on the part given to us turns out to be richer, you can even check it almost by touch. If you prepare the broth correctly, everything else is a matter of technique.

Ingredients (for 8 servings)

1 pork knuckle;
2 medium onions;
2 medium carrots;
3 medium cloves of garlic;
salt and pepper, dill - to your taste.

You can also use pork legs - they will make the broth even stronger. For this amount, it is enough to take one leg, soak it in cool water for several hours, chop it in half and cook along with the rest of the meat.

Jellied meat is a properly cooked and perfectly frozen broth. So we need to properly prepare the broth itself.

Recipe step by step

At first, it is better to soak the shank in cool water so that it softens slightly. And then carefully wash and cut all the meat from the bone.
Now the main step begins - let's start cooking the broth. The shank and meat are placed in a fairly huge, voluminous pan and filled with water so that it covers the contents at least a finger's width.
Bring everything to a boil and immediately put it on low heat. The broth will now be cooked exactly in this mode - the water gurgles slightly, the meat is evenly cooked. At the same time, remove all the foam.
After 4 hours of boiling, add chopped onions and carrots and all the spices.
And after another hour (i.e., only 5 hours from boiling), add finely chopped garlic and immediately turn it off. If you put it in earlier, the smell will disappear.
After turning off, take out the meat and remove the bone from the broth. And we turn the meat into minced meat - either in a meat grinder or by hand. By the way, if you chop it with a knife, then our jellied meat will be more appetizing - tangible pieces of meat will fall on your teeth, and not mush.
Well, now we need to turn the broth into jellied meat. We take the pan into the refrigerator or onto the balcony. Leave for several hours, or better yet, overnight (that is, in the dark) . Naturally, it is better to serve beautifully served jellied meat on a ceremonial table. To do this, take the molds and pour the broth into them. Place the meat and take it out onto the balcony or into the refrigerator.

This step-by-step recipe for jellied pork knuckle can be considered the main one. After all, if desired and for enthusiasm, you can add other vegetables and other meat to the dish. But jellied meat is always served with mustard and horseradish, and garnished with herbs.

Pork knuckle and chicken

Pork, or more precisely the shank, is an indispensable component of jelly, because it is thanks to it that the broth is transformed into jellied meat. Well, you can also take chicken as an additional meat. Introducing poultry is beneficial not only for reasons of calorie reduction. Chicken meat gives a good flavor - the broth becomes really light and tender. For the recipe for jellied pork knuckle and chicken, we will need a richer size of goods.

Ingredients

1 chicken - it’s better, of course, to take a country one;
1 pork knuckle (if desired, you can also take 1 leg);
onions and carrots - 2 medium pieces each;
green onion - a bunch;
garlic – 4 cloves;
salt and pepper, as well as other spices - to your taste.

The calculation of all these components is given for 4 liters. You can create everything intuitively - in other words, pour water onto your eye (the level is at least 1 finger thickness above the meat).

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Solemn jellied pork legs, knuckles and chicken

Tuesday, March 05, 2019 11:00 + to quote book

Products
Pork drumstick – 1 pc.
Pork leg – 2 pcs.
Chicken thigh – 4 pcs.
Large carrots – 1 pc.
Onions – 2 pcs.
Black peppercorns – 9-10 pcs.
Flavored peppercorns – 12-13 pcs.
Bay leaf – 5-6 pcs.
Salt – 1-1.5 tbsp.
spoons (or to taste) Boiled egg (for decoration) – 1 pc.

How to prepare jellied meat without gelatin:

1. We scrape the legs and shanks well with a knife and wash them. If the knuckle is large, it needs to be divided into several parts. To ensure that the jellied meat is light and virtually transparent, soak the legs and shanks in cool water for 6-7 hours, changing the water from time to time (at least 3-4 times).

2. Place the cooked pork meat in a 6-liter saucepan, add cool water and bring to a boil over high heat.

3. Drain the first broth. Carefully wash the meat and the pan. Again, fill the meat with cool water so that it is actually covered with liquid. Then bring to a boil over high heat.

4. As the water begins to boil, reduce the heat to low and remove the resulting foam. Cover with a lid. Cook over low heat for 2.5 to 3.5 hours. Do not allow the broth to boil violently.

5. Peel the onions and carrots.

6. When the pork just starts to pull away from the bone, add the chicken (I have chicken thighs without bones and skin), onions and carrots into the broth. Continue cooking for another 1.5 hours.

7. Approximately 40-60 minutes before readiness, remove the cooked carrots. Do not allow the carrots to become overcooked - we will need them for decoration.

8. About an hour before the jellied meat is ready, add 1 tbsp. a spoonful of salt, aromatic peppercorns, black peppercorns and bay leaf. Continue cooking over low heat at a low simmer. Towards the end of production, we take a salt sample. I added another 0.5 tbsp. spoons of salt, and you see according to your own taste.

9. The jellied meat is cooked. Remove the boiled meat from the broth and leave to cool. Throw away the onion.

10. Take a clean pan, place a colander on it, cover it with gauze folded in several layers and strain the broth.

11. To get rid of fat, put the pan with the broth in the refrigerator - this way the fat rises to the top, and we can simply remove it with a spoon. It would be great to wait until the fat hardens one hundred percent - then you can simply scrape it off.

12. Separate the cooled meat from the bones and cut or disassemble into fibers.

13. Moderately place the meat in selected containers. Pour in cooled broth. Leave a little broth for decoration. Place in the refrigerator to harden.

14. The jellied meat is one hundred percent frozen, you can start decorating it. For this we need one hard-boiled egg and carrots, which we removed from the broth. Cut the carrots into narrow strips. Cut the egg in half, remove the yolk, and cut the white into strips. Place carrots and protein in the form of flower petals on the surface of the jellied meat.

15. Using a fork, mash the yolk and add it to the middle of the “flowers”. To fix the sketch, pour a small amount of broth over the “flowers” and put them in the refrigerator for 10-15 minutes to harden.

16. Take out the jellied meat and fill in the patterns so that the carrot and egg flowers are one hundred percent covered with the broth. Place it in the refrigerator again to harden completely.

17. The ceremonial jellied meat is ready! Bon appetit!