A good New Year's feast - if there is a real homemade jelly on the table! Let's prepare this festive dish.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
In many families, jellied meat is included in the list of New Year's traditional dishes. Some people do not imagine this holiday without this treat at all. Therefore, many people on this day can see this amazingly hearty food on the table. New Year's jellied meat is always of high quality, low-fat and worthy for serving at a festive event. It is very important to pay attention to cleaning the broth so that it is crystal clear and transparent, and not a solidified cloudy mass.
Jellied meat can be cooked according to different recipes, using chicken, rooster, beef, pork and even fish. But the most delicious food is obtained from various types of meat, i.e. assorted. Therefore, the holiday option should be just that. For jellied meat to harden well, choose meat with a lot of bones. Then you do not have to add gelatin for solidification, which is never included in the recipe. Jellied meat is considered ready if a spoon can safely float in the boiling brew. The process of making jellied meat itself is a laborious and lengthy process, so you need to stock up on time and patience. Then the result will definitely please you.
- Caloric content per 100 g - 65 kcal.
- Servings - 6
- Cooking time - 1 hour of active work, 12 hours for cooking, 2 hours for cooling, 6 hours for hardening
Ingredients:
- Domestic rooster - 1 pc.
- Pork shank - 1 pc.
- Salt - 1 tablespoon
- Ground black pepper - a pinch
- Onion - 1 pc.
- Carrots - 1 pc.
- Allspice peas - 4-5 pcs.
- Garlic - 2 cloves
- Bay leaf - 2 pcs.
Step-by-step preparation of New Year's jellied meat, recipe with photo:
1. Wash the rooster, remove the internal fat and divide into pieces. Remove the skin from it so that the jellied meat is not greasy. Wash the pork shank and scrub with an iron sponge to remove the black tan.
2. Place the shank and rooster pieces in a saucepan. Peel the carrots, wash, cut into pieces (not small) and place in a saucepan. Remove the top layer of the husk from the onion, and leave the bottom layer and send it to the pan. The husk will give the jelly a beautiful golden color. Also send bay leaves and peppercorns to the pan. Fill the food with water so that it is 1 cm higher than the meat level.
3. Place the pot on the stove, close the lid and send it to the stove on the smallest heat. The jellied meat will boil only after 5-6 hours. Therefore, you can put it to cook overnight. This method will help you get a crystal clear broth, because there will be no profuse boiling and seething. The broth will slowly come to a boil and slowly languish.
4. When the broth comes to a boil, season with salt and pepper, and continue to simmer under a lid over low heat for at least 6 hours, you can keep it on fire for 8 hours.
5. After this time, turn off the heat and leave the broth to cool for 2-3 hours so as not to burn yourself. Then take out all the meat with a slotted spoon and transfer it to a colander.
6. Go through the meat, separating it from the bones.
7. Take convenient portioned molds and fill them with 2/3 of the meat, which to tear along the fibers.
8. Pour the broth through a fine sieve or double-folded cheesecloth. If you wish, for beauty, you can put a leaf of greenery in each mold.
9. Send the jellied meat to the refrigerator for cooling for 5 hours.
See also a video recipe on how to cook New Year's jellied meat.
