Delicious transparent jellied rooster and knee, with horseradish or mustard - no one will refuse such a treat, even those who count calories. Step-by-step recipe with a photo. Video recipe.
Not every housewife knows how to cook delicious jellied meat. Some are afraid that it will not freeze, while others, instead of a transparent dish, received a nondescript dish. Therefore, many take up the preparation of this dish with caution. Nevertheless, there are rules, observing which you will get a delicious homemade jellied meat.
- Jellied meat, in contrast to aspic, is prepared without adding gelatin. Its solidification occurs due to long-term cooking and boiling of parts of the carcass, which contain natural gelatin: cartilage, skin, tails, bones, legs.
- The classics of the genre for jellied meat are a pork head, legs, a sinewy rooster with paws, hooves, a knee, and pork ears. When cooked, these meat parts release gelatin and after 6 hours its concentration in the broth allows the jellied meat to freeze.
- Pre-check the readiness of the jellied meat. Pour some broth into a small bowl and refrigerate for 15 minutes. If the jelly is frozen, then the jelly is ready for pouring. Otherwise, continue cooking.
- In the process of boiling jellied meat, the water will evaporate a little. However, there is no need to top up it. By the end of cooking, about 1/3 of the pan usually boils away.
- Jellied meat is cooked over the slowest heat with a minimum boil under the lid. So the jellied meat will not be cloudy, and the broth will evaporate less.
- If, nevertheless, the jellied meat did not freeze, then the natural gelling substance in the meat was not enough. Then, to save the dish, add the gelatin from the bag in accordance with the proportions.
- The average cooking time for jellied meat is 10-12 hours, of which 6 hours for cooking and about 4-6 hours for hardening.
I hope the above tips and the step-by-step photo recipe described below will help you easily make delicious jellied meat.
- Caloric content per 100 g - 65 kcal.
- Servings - 3 containers
- Cooking time - 12 hours
Ingredients:
- Rooster - 1 carcass
- Onions - 1 pc.
- Ground black pepper - 0.5 tsp or to taste
- Salt - 1 tsp or to taste
- Carrots - 1 pc.
- Pork hoof - 1 pc.
- Pork knee - 1 pc.
- Allspice peas - 3-4 pcs.
- Bay leaf - 2-3 pcs.
- Garlic - 2 cloves
Step-by-step preparation of jellied meat from a rooster and a knee, a recipe with a photo:
1. Scrape the rooster with an iron sponge, wash and cut into pieces that will be convenient to put in a cooking pot. I removed the skin from the rooster, because it contains a lot of cholesterol and fat. However, it also contains natural gelling agents. Therefore, if you do not have enough pieces of meat with bones, cartilage, etc., which contain their own gelatin, then do not remove the skin.
2. Scrape the pork hoof and knee with an iron sponge and place in a cooking pot. Send the chopped rooster there. Remove the top leaves from the bulb, leaving only the bottom layer of husk. Wash it and put it in a saucepan. The husk will give the jellied meat a beautiful golden hue. Peel the carrots, wash, cut into large pieces and add to all products.
3. Add bay leaves and allspice peas to a saucepan.
4. Fill the meat with drinking water so that it covers 2-3 fingers above the level.
5. Place the pot on the stove and bring it to a hot temperature over high heat. Then bring the heat to the lowest setting and bring to a boil. Slow boiling will prevent the formation of foam on the surface of the broth, which gives the jellied meat a cloudy shade. After boiling, continue to cook the jellied rooster and knee under the lid closed for 6 hours. Season it with salt and black pepper 2 hours before the end of cooking.
6. Remove the boiled meat from the pan with a slotted spoon and transfer to a sieve on a bowl.
7. Separate the meat from the bones and tear it along the fibers.
8. Arrange the meat in containers in which you will cook the jellied meat. Fill the molds 2/3 of the way with meat.
9. Pour the broth through a fine sieve or cheesecloth to prevent debris from entering. Send the rooster and knee jellied meat to the refrigerator to harden for 4-6 hours.
See also a video recipe on how to make jellied meat from a homemade rooster.
