- To ensure that the appetizer freezes well, for the broth it is better to take parts of the carcass that contain the most collagen: pork or beef legs, tails, pig ears, marrow bones or a whole fatty chicken. For the meat part, any meat without fat is suitable.
- To make the jelly transparent, you need to not only wash the meat, but also soak it in cold water for several hours, not only remove the foam with a slotted spoon, but also drain the first water after boiling. The finished broth will have to be filtered several times. This applies to all types of meat - pork, beef, chicken, except fish. If you are too lazy to bother, follow the simplified scheme from the recipes.
- The onions for the broth do not need to be peeled. If you leave the husks, the broth will turn out more golden. Carrots are usually peeled: the skin will not affect the color or taste.
- You should add a little more salt than usual: during the hardening process, the taste will even out.
- If you decide to clarify the broth, use an egg white: one per 2 liters of liquid. Separate the white from the yolk, beat lightly in a bowl and pour into the boiling broth after removing all the ingredients. Cook for a few minutes until the whites have curdled. Remove from heat and strain well.
- If you want, you can make the dish a little brighter and decorate it. Circles or figures of boiled carrots, halves or slices of eggs, parsley leaves, green peas and corn will look good. Place the selected ingredients in the mold, spread the meat on top, and then pour in the broth. You can add lemon slices to the fish jellied fish.
- If you do not follow the proportions, or use low-quality or inappropriate ingredients, the jelly will either not be very strong or will not set at all. On average, jellied meat freezes in 2–4 hours. If this does not happen, add gelatin (however, instead of jellied meat you will get aspic). Strain the broth, pour it into a saucepan and heat it up. Dilute the required amount of gelatin in warm water, following the instructions on the package. Combine gelatin and broth until the first is completely dissolved. Collect the jellied meat and place it in the refrigerator.
- Store the finished dish in the refrigerator for no more than two days.
Ingredients
- 1 kg pork knuckle;
- 500 g pork without bones and fat;
- 1 onion;
- 2–3 bay leaves;
- salt - to taste;
- 5–6 peas of allspice;
- 2–4 cloves of garlic.
Preparation
Using a knife under running water, scrape off all excess from the skin of the shank: it should become smooth. Rinse the meat well. Pour 2.5 liters of water into a saucepan and place the shank and fillet in it. Bring to a boil over high heat, skim off the foam and simmer over low heat for 5 hours.
Add the onion, bay leaf, salt and pepper to the broth and cook for another hour.
Remove the meat from the broth and place in a colander to allow the broth to drain into the pan. Remove the bones and skin from the pork, shred and set aside on a plate. Pass the garlic through a press or grate it on a fine grater and combine with the meat.
Strain the liquid through cheesecloth. Place the meat in one large form or several small ones and fill it with broth. Cool and refrigerate until jelly forms.
recipeveka.ru Ingredients
- 2 beef shins;
- 1 onion;
- 1 carrot;
- 1 parsley or parsnip root or celery stalk;
- 3–4 sprigs of celery;
- 3–4 sprigs of parsley;
- a few peas of black and allspice;
- 1 kg beef fillet;
- salt, pepper - to taste;
- 1 head of garlic.
Preparation
Under running water, scrape off all excess from the beef drumsticks and rinse. Place in a large saucepan and fill with water (about 5 liters will be required). Bring to a boil over moderate heat, remove the foam and reduce the temperature to low.
Coarsely chop all the vegetables and herbs (take only the stems from the parsley, set aside the leaves) and add to the broth. Throw peppercorns into the pan. Simmer uncovered for 3-4 hours, allowing it to simmer very gently.
Wash and cut the beef fillet into large pieces, pour boiling water for 3-5 minutes. Remove the meat from the water and place it in the pan with the remaining ingredients. Cook for another 3-4 hours, skimming off the foam if necessary. The water should evaporate by about half.
Add salt half an hour before removing from heat. Strain the finished broth through cheesecloth and let it cool.
Separate the meat from the drumsticks from the skin and bones and, together with the rest, tear into fibers or cut into pieces. Combine them with finely chopped parsley leaves. Season generously with salt and pepper. Place the meat in the pan.
Line a colander with gauze or a cloth napkin, chop and place on the cloth. Return to the broth: skim off excess fat from the surface, reheat and add salt. Strain the liquid through cheesecloth with garlic and pour over the meat. Cool and refrigerate until ready.
vkuso.ru Ingredients
- 1 fatty chicken (about 2 kg);
- 1 onion;
- 1 carrot;
- 3 cloves of garlic;
- 1 teaspoon salt;
- 5 black peppercorns;
- 4 bay leaves.
Preparation
Remove the skin and rinse the carcass thoroughly. Place it in a saucepan and fill it with water so that it covers the meat by about 5 centimeters. Bring the water to a boil over high heat and skim off the foam. Cook over low heat for 4 hours. If necessary, remove scale and grease.
When the broth has evaporated by half and the meat begins to easily fall off the bones, add the onions, carrots and garlic and simmer for another 30 minutes. Throw salt, pepper and bay leaf into the pan and leave for another half hour.
Remove the meat and vegetables, strain the broth and cool. Separate the meat from the bones, tear or cut into small pieces, which are then placed in a mold on top of the carrots (optional) and pour over the cooled broth. Put it in the refrigerator.
vkuso.ru Ingredients:
- 500 g pork legs;
- 550 g pork without bones and fat;
- 350 g;
- 300 g chicken drumsticks;
- 500 g chicken thighs;
- 1–2 carrots;
- 2–3 onions;
- ½ head of garlic;
- ½ bunch of greens;
- 3–5 bay leaves;
- black peppercorns - to taste;
- salt - to taste.
Preparation
Rinse all the meat thoroughly under cold water, scrape off any excess from the legs and place in the pan. Pour in 4 liters of water, bring to a boil and skim off the foam.
Add carrots, onions, garlic and all the greens (you can leave a few leaves for garnish) and continue to cook over low heat for 2-3 hours. Throw in the bay leaves, pepper and salt and simmer over low heat for a few more hours until the meat begins to fall off the bones.
Remove all ingredients from the broth and strain it well several times. Separate chicken and pork from bones and skin and tear or cut into small pieces.
Place the meat in a mold, garnish with parsley leaves if desired and pour in the broth. Cool and place in the refrigerator to allow the jellied meat to harden.
multivarka-club.ru Ingredients
- 2 pork legs;
- 1¹⁄₂ kg beef on the bone;
- 1 onion;
- 1 carrot;
- 3 bay leaves;
- salt and pepper - to taste;
- 3 cloves of garlic.
Preparation
Rinse the meat under cold water, clean the legs from dirt. Onion and cut into large pieces.
Place the meat and other ingredients in the multicooker bowl, add salt and pepper and fill with water almost to the brim. Turn on the “Extinguishing” mode and set the timer for 6 hours. Cover with a lid.
When the multicooker signals that it is ready, remove the meat from the broth, separate it from the skin and bones, and cut or tear it into small pieces.
Chop the garlic and add to the meat. Place in a mold, fill with broth strained through cheesecloth and put in the refrigerator.
scastje-est.ru Ingredients
- 1.8 kg of fish (salmon, sturgeon, carp, sawfish, pike perch, trout, cod, chum salmon are suitable);
- 1 fish head;
- 1 fish tail;
- 2 onions;
- 2 carrots;
- salt - to taste;
- 10 g fish spice mixture;
- 8 black peppercorns;
- 1 bay leaf.
Preparation
Rinse the fish well, remove the entrails and gills, but do not remove the scales. Cut into large pieces. Transfer both the extra head and tail to the pan, add the onions and carrots and add water to completely cover the contents. Bring the water to a boil, skim off the foam and add salt. Cook for another 20 minutes.
Remove the pieces of meat from the broth, clean them and set aside. Return the skin and ridges to the pan. Add fish spices, peppercorns and bay leaf. Continue cooking on the lowest heat.
After 40 minutes, remove all ingredients from the broth and strain it well. Place the fish fillet in the pan, decorate as desired and pour in the broth. Place in the refrigerator until ready.
