Jellied pork and chicken

Jellied pork and chicken

Almost everyone associates jellied meat with the New Year, but this dish is popular all year round! It takes a lot of time to make, but with all this, even less effort is required than it seems at first glance. Jellied meat can be served in small bowls, and on a formal table it can be served as aspic in transparent bowls or bowls, adding boiled carrots, peas, and herbs cut with a curly knife.

From the indicated amount of ingredients, the finished jellied meat came out to 4 larger vessels and 2 slightly smaller ones - like one deep plate.

Ingredients for making jellied meat:

• Pork leg with hoof 1 pc.
• Pork knuckle (leg) 1 pc.
• Chicken quarter or drumstick 600 g
• Water 3-3.5 l
• Salt
• Bay leaf
• Dark peppercorns
• Garlic to taste

Recipe for making jellied pork and chicken:

1. Thoroughly wash the pork leg and remove the top dark layer and bristles with a knife, especially clean the area around the hoof. If necessary, oil on fire and wash. Wash the chicken as well. It is better to use homemade chicken - the broth for jellied meat is the richest. Place everything in a huge saucepan with a capacity of about 5 liters and add cool water so that the water barely covers the meat.

Instead of a quarter or drumstick of chicken, you can also eat any other meat - for example, turkey or beef. If you like your jellied meat to contain as much meat as possible, add more than is indicated in the recipe; there are no exact rules.

2. Place the pan on the fire and bring to a boil. As soon as the water boils, skim off any foam that has formed, cover with a lid and reduce the heat to low. Cook for 2.5 hours over low heat, after this time add salt to taste, peppercorns and bay leaf. You can also add a whole peeled onion and carrots - the broth will be even more flavorful. Cover and cook for approximately 1 hour.

During the cooking process, the water will gradually boil away. It is very important that new water should not be added to the pan!

3. Remove the meat from the broth using a slotted spoon into a bowl or onto a large platter; you can throw away the onions and carrots (if they were used during cooking), we no longer need them. Cool the meat and separate it from the bones. If there are very large pieces, cut them.

4. Cool the broth slightly and strain through a small colander to get rid of small bones.

5. Peel the garlic and chop it very finely.

6. Place the cooked meat and garlic, pieces of bay leaf into the prepared jellied meat containers (or deep plates), you can also add a little dark ground pepper and pour in the broth. If necessary, cool and refrigerate until completely set for several hours.

The recipe for chicken jellied meat is no different from the recipe for jellied pork and chicken, the difference is that this dish made from chicken turns out to be the most dietary.
Serve the prepared jellied meat with horseradish or mustard! Bon appetit!

Jellied pork and chicken

A recipe for homemade jellied meat made from two types of meat - pork and chicken. Here you will find both health benefits (lots of collagen) and taste (richness of meat and rich broth).

Pork and chicken jellied meat takes a long time to cook, but believe me, the manufacturing process itself is not as troublesome as it seems at first glance. It is better to split the cooking into two days. On the first day, soak the pork shank and leg (throw in water overnight (that is, in the dark) ), and in the morning on the second day, start cooking.

Here is a recipe for real jellied meat without gelatin, the most correct and most delicious, just as our grandmothers once prepared. It actually consists only of the meat itself, hardens perfectly and is cut with a knife. You can serve this chicken and pork jellied meat on any festive table, adding mustard or horseradish.

Ingredients

• pork knuckle – 1 pc.
• pork leg with hoof – 1 pc.
• chicken legs – 2 pcs.
• large onion – 1 pc.
• carrots – 1 pc.
• garlic - 6 teeth.
• water – approximately 1.5 l
• salt - to taste
• dark pepper – 6 peas
• allspice – 1 pea
• parsley root – 1 pc.
• bay leaf – 1 pc.

Manufacturing

For jellied meat, you will need a pork shank - if it does not fit in the pan, then ask the butcher to immediately cut it into two parts. Choose a large and meaty knuckle. Also take a leg (if it is small, then a couple can be used), immediately clean it from the stratum corneum on the hoof (pry it with a knife, clean it off and throw away the excess; if it is difficult to remove, then you need to hold it over an open fire). It is best to buy home-made chicken for jellied meat; the broth from it will be tastier and richer. You can take a cockerel. It is not necessary to consume the entire carcass. I only used chicken legs, which contain the most meat (if you have a large family, then boil the whole chicken so that you get a lot of jellied meat).

The shank and leg must be further processed - pour cool water and soak for 4-6 hours. Change the water from time to time. When wet, scrape with a knife, clean out all the folds so that the skin is spotless.

Place pork and chicken in a large saucepan. Pour in cool water so that it covers the meat by about 2 cm. Place on high heat and wait until it boils, skim off the foam. Cook over low heat for 2.5 hours. All this time, it would not be superfluous to look under the lid and remove the foam from the surface, because the more noise you remove, the clearer the broth will be, which means the jellied meat will turn out unstained.

After the designated time, add the onion (not cut crosswise all the way), carrots, parsley root, dark and aromatic pepper. Add salt - taste the amount of salt, taste and adjust so that the jellied meat does not come out bland. After adding the vegetables, cook for another 1 hour over low heat. The pan must be covered with a lid so that the water does not boil away (it is not allowed to top it up).

At the very end, when it’s cooked, add a large clove of chopped garlic - for a stronger smell. Bring to a boil and remove from heat.

Remove the meat and carrots with a slotted spoon and strain the broth. Separate the meat from the bones (it will fall off on its own), cut into small pieces and place on plates. The dishes should be approximately 2/3 full.

Place some carrots on plates, you can add boiled eggs if you like.

And pour in more hot broth (if you don’t want the jellied meat to come out very greasy, you can carefully remove the fat from the surface of the broth, which will rise up, and pour it later). Wait until it cools down, then put it in the refrigerator until it hardens. In total I got 8 servings, as in the photo.

Serve with horseradish or mustard, black bread and green onions - whichever you prefer. Bon appetit!

Jellied chicken and pork recipe

Ingredients

Step-by-step recipe for making chicken and pork jellied meat with photo

Rinse the pork legs and place them in a large container.

Pour water over meat products and boil. Remove the foam, then you need to create a small fire and cook the broth for 6 hours.

An hour after cooking ends, you should add peeled onions, carrots, bay leaves and peppercorns to the broth, and add salt.

Once the broth is ready, strain it.

Prepare the boats, place pieces of meat in them, one garlic clove at a time, sprinkle everything with ground black pepper and fill with broth.

If you wish, you can decorate the dish with boiled carrots, boiled eggs or your favorite vegetables. Place the cool stuff in the refrigerator overnight (that is, in the dark) . That's all, chicken and pork jellied meat is served with horseradish or mustard!

Video recipe Chicken and pork jellied meat

Jellied pork and chicken legs

Do not rush to leave this page, because next we will introduce you to another recipe for the most delicious jellied meat from pork and chicken legs!

So, in order to prepare a cold one according to this recipe, you will need:

Ingredients:
pork legs – 3 pieces;
chicken legs - 1 piece;
salt - to your own taste;
onion – 2 heads;
carrot – 1 piece;
bay leaf - 3 pieces;
dark peppercorns - 6 pieces;
parsley root – 1 piece;
garlic - to your own taste.

This is how jellied meat is prepared:

Chop the pork legs, rinse and cover with cold water for a couple of hours.

Later, clean them and rinse them again.

Rinse the chicken legs well too.

Wash the onion; do not peel the skin.

Now you need to peel the carrots.

Next, you will need a deep saucepan; transfer the cooked meat products into it, and pour cool water into it.

Boil the contents, remove the foam and cook the broth for 6 hours over low heat.

Later, add a whole onion, carrot, bay leaf, dark peppercorns, parsley root and salt to your taste, cook the food for another hour.

Once the allotted time has elapsed, remove the meat from the broth, cool and separate from the bone.

Remove the vegetables and strain the broth.

Now you need to peel and chop the garlic.

Prepare the vessels, put them in any meat, sprinkle the meat product with garlic and fill everything with broth.

Bon appetit!

Solemn jellied meat with chicken breast and pork leg

For a festive feast, you want to serve not only tasty, but also beautifully topped jellied meat. We offer a recipe for a dish of chicken breast and pork leg, which is not a shame to serve on the table for any holiday: New Year, Christmas or birthday.

Ingredients:

• Chicken breast - 870 g.
• Pork leg - 815 g.
• Onion - 1 pc. (100 g).
• Carrots - 1 pc. (70 g).
• Garlic - 1 small clove (1 g).
• Dark pepper (peas) - 6 pcs.
• Salt - to taste, (slightly incomplete tbsp.) 12-14 g.
• Water - approximately 1.5 liters.

For decoration:

• Chicken egg - 1 pc. (50 g).
• Greenish dill - 3 sprigs.
• Boiled carrots (from aspic).

Production time: 6 hours.

Manufacturing:

1. Let's prepare the necessary products for making jellied chicken with pork leg.

2. We tar the pork leg over the fire, and then cut it into 2 parts along the joint.

3. We cut off the hooves at the joints. We carefully wash both parts of the pork leg under running warm water, while scraping off with a knife the upper part of the skin that was burnt during tarring.

We place the unstained legs in cool water so that it covers the legs one hundred percent. It is better to create this at night (that is, in the dark) . During this period of time, all the blood from the legs (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and postcellular structures: erythrocytes and platelets) will flow into the water, the jellied meat will turn out transparent. Place the bowl with them in a cold space.

4. In the morning we start cooking jellied meat. We wash the legs again under running water, and then put them in a cooking container. Wash the chicken breast. We do not remove the skin from the breast; together with it we place the chicken meat in a pan with the pork legs. Place all the meat in a cooking pot.

5. Fill with water so that it covers the meat one hundred percent.

6. Place the pan with meat on the stove. Bring to a boil. After boiling for 1 minute, drain the water. Remains of foam remain on the pan, which we wash off the walls.

7. After washing the meat as well, place it back into the pan. Place the legs down and place the chicken meat tightly on top. Fill the meat with water so that a layer of water forms above the meat of approximately 2-3 cm.

Without covering, bring the broth to a boil. Immediately, without allowing the broth to boil, we reduce the heat under the pan. Using a slotted spoon, remove all the foam. After that, close the pan with the future jellied meat with a lid. Cook the jellied meat over low heat for 6 hours, avoiding a powerful boil.

8. 2 hours before the end of cooking, add peeled onions, peppercorns and peeled carrots to the broth.

9. After finishing cooking, set the jellied meat aside from the stove so that it cools slightly. During cooling, all the fat accumulates on the surface.

10. Use a spoon to collect all the fat from the surface of the jellied meat.

11. Now we take the meat out of the aspic and put it in a bowl. Remove the onion and set aside the boiled carrots for decoration.

12. When the meat has cooled to such a state that it will not burn your hands, remove the bones from the meat. Separate the chicken breast into medium-sized fibers into a separate bowl.

13. Strain the broth through cheesecloth, and then salt it. Add enough salt so that the broth is slightly salted. This is done so that the meat will absorb the salt.

14. Finely chop the garlic. Add it little by little, tasting the broth.

15. A wonderful ceremonial jellied meat will be obtained in a semicircular bowl. At the bottom we place flowers cut from boiled egg whites and boiled carrots. We also add a few small sprigs of green dill.

16. Now put the meat in the bowl. We place dark pork meat in the center, on snow-white flowers made from egg white. Place the white chicken breast meat around the edges of the bowl.

17. Pour salted broth over the meat in a bowl. Place the remaining meat in ordinary containers and fill with the rest of the broth. Place the bowl and containers with jellied meat in a cold space to cool. Place the cooled jellied meat in the refrigerator for further hardening, covering with lids. Usually overnight (that is, in the dark) it freezes one hundred percent.

18. Before serving, carefully (make sure no water gets into the jellied meat) lower the bowl of jellied meat into hot water for 1 minute. We take the bowl of jellied meat out of the water, cover it with a plate, and turn it over.