Pork leg and chicken jellied meat is a classic Ukrainian dish that is easy to prepare at home. Step-by-step recipe with a photo. Video recipe.
Among the various recipes for jellied meat, the most delicious is obtained from pork legs and chicken. In addition, it is nourishing and healthy, gives strength, strengthens bones and joints. It is brewed quite easily, and practically does not require our presence. Although it takes quite a long time to cook, it takes at least 6 hours to cook the meat. And after that, about 3 more hours for solidification in the refrigerator. But you will spend no more than an hour directly cooking.
Pork legs are used because they contain many gelling substances necessary for jellied meat, and tender white meat in chicken breast. Thanks to this combination, the jellied meat turns out to be ideal with a balanced composition, and, of course, delicious. It is the pork legs that help the jellied meat freeze well. Since jellied meat, unlike jellied meat, is prepared without adding gelatin. Gelling and solidification occurs due to prolonged cooking of these parts of the carcass, which contain a lot of natural gelatin. In addition to hooves, such products include bones, cartilage, skin, tails, and paws. Therefore, these products can be used instead of the leg.
See also cooking turkey and pork jellied meat.
- Caloric content per 100 g - 462 kcal.
- Servings - 2-3 trays
- Cooking time - 10 hours
Ingredients:
- Chicken - 1 pc.
- Onions - 1 pc.
- Bay leaf - 3 pcs.
- Carrots - 1 pc.
- Ground black pepper - 0.5 tsp or to taste
- Allspice peas - 4 pcs.
- Salt - 1.5 tsp or to taste
- Pork hoof - 1 pc.
- Garlic - 2 cloves
Step-by-step preparation of jellied meat from pork legs and chicken, recipe with photo:
1. Wash the chicken, clean the skin well from black tan. Chop it into pieces and place in the cooking pot.
2. Add to the pan the carrots, which have been peeled and cut into large pieces. Remove the husk from the onion, leaving only the bottom first layer. The onion skins will give the broth a beautiful golden color.
3. Wash the hoof, especially around the toes. It is most convenient to do this with an iron sponge. Then send the hoof into the food pot.
4. Pour drinking water over the meat so that it covers the food 1 cm higher.
5. Place the saucepan on the stove and bring to a boil over medium heat. After the first bubble appears, turn the heat to the lowest setting so that the broth boils over low heat. This will prevent foam from forming, which can give the broth a cloudy color. Boil the jellied meat for 6-7 hours, and 2 hours before the end of cooking, season the jellied meat with salt, black pepper, bay leaves and allspice.
6. With a slotted spoon, remove all the meat from the broth and put it in a colander, and strain the broth through a fine sieve or cheesecloth folded in half to remove all the debris with bones.
7. Cool the chicken a little so as not to burn yourself and separate the meat from the bones, which you cut or tear along the fibers.
8. Arrange the chicken in a convenient container, half full.
9. Pour the broth over the meat and send to freeze in the refrigerator for 2-3 hours. Serve the prepared jellied pork legs and chicken with horseradish or mustard and a fresh piece of bread.
See also a video recipe on how to make jellied pork legs and chicken. A budget option for a cold snack.
