The most delicious jellied meat is obtained from a rooster. Don't believe me? Try to cook and see for yourself.
Content:
- Secrets of cooking jellied meat
- Ingredients
- Step by step cooking
- Video recipe
Any jellied meat is always not only beautiful and tasty, but also complements the table, making it festive. But, besides this, jellied meat is also very useful. Thanks to its calcium content, it recovers bone and cartilage after injury. In addition, it is absolutely not heavy on the stomach. And rooster jelly also helps to get the jelly more tender and less high in calories. But for this I advise you to choose a poultry, even an old one, then the dish will be richer and harden better. And to make the jelly transparent, carefully follow all my recommendations.
In order not to have to add gelatin to the jelly, the broth will have to be supplemented with beef or pork hoof, shank (drumstick), veins, cartilage, skin, pork ears or tail.
Secrets of cooking jellied meat
- Always cook the broth over very low heat and with the lid closed.
- Until the broth boils, do not cover it with a lid, so as not to trace the boil, reduce the temperature and remove the resulting foam.
- Use a divider to reduce the boil of the broth.
- If the broth boils off, never add water, otherwise the dish will not solidify.
- If the broth is cloudy, brighten it with raw chicken egg white.
- After strain the finished broth, cool it a little to remove excess fat from its surface, which is not needed on the frozen jellied meat.
- Cook the jellied meat for at least 6 hours.
- Add carrots to the broth, then the broth will be golden brown.
- Check the readiness of the broth as follows. Scoop some broth with a ladle, pour it into a mug, which is sent to the refrigerator. If it hardens a little after 15 minutes, then the jelly is ready. If not, keep cooking some more.
- Salt the broth an hour before cooking, as the water gradually boils away and the jellied meat may become too salty.
- Caloric content per 100 g - 65 kcal.
- Servings Per Container - 4 Pots
- Cooking time - 30 minutes for preparing food, 6-7 hours for cooking, 1 hour for cooling and bulkhead of meat, 3-4 hours for solidification
Ingredients:
- Pork hoof - 1 pc.
- Domestic rooster - 1 carcass
- Carrots - 1 pc.
- Onions - 1 pc.
- Garlic - 2 cloves
- Bay leaf - 4 pcs.
- Peppercorns - 5 pcs.
- Dried celery root - 1 tsp
- Salt - 1 tsp or to taste
- Ground black pepper - to taste
Cooking jelly (aspic) from a rooster
1. Wash the pork leg, scrape it off with an iron sponge to remove all tan, put it in a container and soak for 30 minutes. Then rinse well, especially around the fingers and cook. Boil it for half an hour, drain the water and rinse well again. Then put the leg in the pan in which you plan to cook the jellied meat, fill it with water and put it back on the stove. Thus, the jellied meat will be cooked in the second broth.
2. Wash the cock, remove excess fat and cut it into pieces.
3. Peel and wash onions, carrots and garlic. Cut the carrots into large rings.
4. Boil the leg of pork for about 1 hour and place the poultry and vegetables in a saucepan.
5. Bring the broth to a boil, keeping an eye on it all the time to remove all the film. Reduce heat to very low, cover the pot and cook the jellied meat for 5 hours. Then season it with salt and black pepper and cook for another 1-2 hours.
6. When the jelly is ready, drain the broth and remove all the meat. Leave the broth to cool slightly to remove excess fat.
7. Go through all the meat by cutting or tearing it into small pieces.
8. Arrange the meat in containers, and pour the broth on top and send to freeze in the refrigerator.
nine. You can also make portioned jellied meat. To do this, cover a small bowl with cling film, put the meat, fill with broth and refrigerate. And before serving, turn the bowl with the frozen jelly onto a plate, slightly pull on the cling film so that it falls out. Then simply remove the bowl and remove the film.
See also a video recipe on how to cook rooster jellied meat:
