Recipes for cold crumble soup with kvass, classic recipe 25 minutes 80 kcal...
Kholodets is one of the most popular cold appetizers on the Russian holiday table. You can serve it simply for lunch, for example, with mashed potatoes instead of store-bought sausage. Therefore, knowing how to cook jellied meat will be useful for every housewife. The following are the most published successful recipes this dish.
How to cook classic jellied meat?
Several decades ago, to prepare jellied meat, only tails, legs, ears, heads and other parts of the meat carcass were used, which cannot be prepared in any other way except for long cooking and gelling. But modern housewives improved classic recipe, adding meat pulp to it, as well as a large number of spices
Ingredients included in the recipe
The classic recipe always includes pork legs and ears. Without these components with gelling components, the jellied meat simply will not harden. In addition to them, you can use other meat parts of the pork carcass. Many cooks add a whole chicken to the ears and legs, from which a large amount of meat can be cut.
In addition to 2 ears, 2 legs and a large chicken, vegetables are taken to cook the broth. It is enough to use 3 pieces of carrots and onions. When all the ingredients are cooked, the onion is always thrown away, but the carrots can be cut into shapes and beautifully placed in containers with jellied meat.
Chopped garlic (to taste), peppercorns and bay leaves perfectly complement the jelly. The finished broth is filtered from all these components and only then poured onto the meat. The liquid is salted at the very beginning of cooking.
How long does it take to cook jellied meat?
It is difficult to say for sure how long to cook jellied meat. It depends on the size of the pieces of meat, the heat level of the stove and some other factors. On average, the dish takes from 4 to 8 hours to prepare. During the process, be sure to remove the foam from the surface of the broth.
If you use a pressure cooker, the meat will be cooked in just 2 hours. True, in this device the broth will be more cloudy. For transparency, it is recommended to drain the first liquid after boiling.
How to disassemble and serve the dish?
First of all, parts of the carcass are always removed from the broth, the meat is removed from them, which needs to be cut into small pieces. Bones and sinews are thrown away. The meat is placed in convenient jellied containers, and strained broth from the pan is poured on top. When pouring, you can decorate with egg slices and boiled carrots.
It is best to leave the jellied meat in the refrigerator to harden overnight. Remove from it before serving upper layer fat You can decorate the jelly with finely chopped herbs. Mustard or sour cream and horseradish sauce are served separately.
Good afternoon everyone!! I prepared a lot for you today delicious selection an interesting dish, I would even say a unique snack that not everyone loves, but most simply adore! So, pay attention, today we will cook jellied meat.
Jelly is a dish made from chilled meat broth thickened to a jelly-like mass with pieces of meat. The snack has a unique taste and is very healthy. And preparing it is quite simple if you understand all the nuances of preparation. This is what I dedicate our article to.
Here are the basic rules for preparing this snack:
- You can prepare jelly from one type of meat or from a combination of several types.
- The broth is best cooked from pork or beef legs, ears, lips, shanks, so the dish will freeze well. But don't forget to add meat pieces.
- Meat for appetizers should not be frozen, but fresh. But don't take too much.
- Before cooking, it is better to soak the meat to remove any remaining coagulated blood.
- Cook the meat in a large container, constantly removing foam.
- The first water after boiling must be drained.
- Water cannot be added during the cooking process, so immediately determine required quantity water.
- It should be cooked for 5 to 10 hours over low heat.
- You need to salt the dish at the end of cooking.
- You can add carrots and other roots to the broth.
- It's better not to use a lot of spices.
- If you have a pressure cooker, cook the jellied meat in it for only 40-50 minutes.
- The meat can be disassembled by hand or finely chopped with a knife.
- Remove fat from the finished dish first.
Let's start preparing our hearty pork appetizer, because this particular recipe was the most popular in Rus', and remains in demand today.
Ingredients:
- Pork legs - 1-2 pcs.;
- Pork meat - 1-1.5 kg;
- Carrots - 1 pc.;
- Onions - 1 pc.;
- Garlic - 1 head;
- Salt, black peppercorns, Bay leaf.
Cooking method:
1. Rinse the pork feet thoroughly in hot water. Rinse the meat too and put everything in a large saucepan. Fill in cold water and put it on the fire to cook. Place a whole peeled onion and whole or coarsely chopped peeled carrots into the pan with the meat. When the broth boils, skim off the foam and fat. Then close the pan with a lid, leaving a small crack, and cook over low heat for at least 5-6 hours. An hour before the end of cooking, add salt, peppercorns and bay leaf. After 6 hours, turn off the heat and leave the meat to cool.
2. When the meat has cooled, remove it from the pan and remove bones, skin and films, and chop it finely. Also peel and finely chop the garlic. Strain the broth thoroughly so that it is clean and transparent.
3. Now put the finished meat into containers in which the jelly will harden. It is advisable that they have lids and close tightly; such dishes are very convenient to put in the refrigerator.
4. Place garlic in each vessel with meat; determine the amount according to your taste. Fill everything with broth so that there is one third more of it than meat. Cool and then put in the refrigerator until completely set. Serve with any remaining fat removed from the top, preferably with mustard or horseradish.
Cooking at home with gelatin
Many people don’t like to cook jelly with the addition of gelatin, but I don’t see anything wrong with that, so here’s my recipe for making beef and chicken appetizers. My daughter likes this option.
Ingredients:
- Beef shin – 520 gr.;
- Chicken – 430 gr.;
- Onion – 60 gr.;
- Carrots – 90 gr.;
- Leaf gelatin – 22 g;
- Garlic cloves – 25 gr.;
- Water – 2.4 l;
- Laurel leaves – 3 gr.;
- Salt, crushed black pepper - to taste.
Cooking method:
1. Rinse chicken and beef. Place in a saucepan and cover with cool water. Bring the contents to a boil, remove the foam.
2. Peel and wash the onions and carrots, add them whole to the meat. Reduce heat, add salt and pepper. Cook for 5 minutes.
4. After the time has passed, remove the pan from the heat, remove the onions and carrots. Strain the broth using cheesecloth.
5. Place the gelatin in a bowl and cover with cold water. Leave for 8 minutes. Then we take the gelatin out of the liquid and add it to the hot broth, stir it until completely dissolved.
6. At this time, remove the meat from bones, skin, fat and tendons. Cut the pulp into small pieces and place on deep plates.
7. Peel and chop the garlic, add to the meat. Fill everything with broth. Place the dish in the refrigerator. Serve the frozen jelly to the table, cutting it into medium pieces.
Beef recipe
This cooking method is for those who do not like pork; we prepare an appetizer from beef meat. It turns out no less tasty and don’t worry, the broth will be clear and the consistency will thicken.
Ingredients:
- 2 kg of beef (leg, tail, ears, meat);
- 1 carrot;
- 2 onions;
- 6 cloves of garlic;
- Bay leaf;
- salt;
- black allspice in the form of peas;
- 4.5 liters of water.
Cooking method:
- Rinse the meat and put it in water, cook after boiling for 15-20 minutes. Then drain the water, rinse the beef again under the tap and add fresh water.
- When the liquid boils again, remove the foam and fat, add salt and reduce heat, continue cooking.
- Add peeled onions and carrots. Cook the meat for another 3 hours.
- During the last 5 minutes of cooking, add the pepper and bay leaf.
- Wait until the meat has cooled, then take it apart and shred it with a knife.
- Divide the beef into containers, add chopped garlic and pour in warm, strained broth. Refrigerate until completely set. The dish is ready to eat.
Advice!! To give golden color aspic, onion You need to wash it thoroughly and boil it in water right in the husk. And before preparing the snack, pre-soak the meat for three hours.
Video on how to make chicken jelly
Now I suggest you watch the plot of cooking chicken meat, it turns out to be a dietary option!!
How to cook jellied meat in a slow cooker
Since this cold appetizer takes quite a lot of time, many housewives prefer to buy a ready-made dish. I recommend that you do everything yourself, and a multicooker will come to your aid; the cooking time will be significantly reduced.
Ingredients:
- Pork knuckle - 800 gr.;
- Chicken leg - 2 pcs.;
- Onions - 1 pc.;
- Carrots - 1 pc.;
- Bay leaf - 2 pcs.;
- Black pepper (peas) - 6-7 pcs.;
- Allspice (peas) - 3 pcs.;
- Salt - to taste;
- Garlic - to taste;
- Green peas - optional;
- Water - for cooking;
- Greens - to taste.
Cooking method:
1. Fill the shank and legs with cold water and leave for 4-5 hours. Then rinse with clean water and place in the multicooker bowl. Add peeled onions and carrots, peppers and bay leaves. Pour water to the maximum mark on the bowl and add salt.
2. Turn on the extinguishing program, and after an hour, open the lid and remove the foam. Then cook until the end of the program.
3. Remove the meat and vegetables and strain the broth.
4. Cut garlic into plates and add green pea and slices of boiled carrots, pour a little broth.
5. Separate the meat from the bones and disassemble into small pieces.
6. Fill with broth and put in the refrigerator.
7. We are waiting for the jellied meat to harden well.
8. Place the cup with our snack in hot water for 20-30 seconds. Then turn it over onto a plate and decorate with herbs.
Dish of stew and gelatin
Well, this method is even faster than cooking in a slow cooker, but it is important to take the stew very good quality so as not to spoil the taste of the dish.
Ingredients:
- Beef stew - 1 can;
- Gelatin - 10 g;
- Garlic - 2 cloves.
Cooking method:
Pour gelatin into 50 ml of cold water and leave for an hour to swell. Then add another 50 ml of boiling water and stir. Divide the stew in half and place in portioned molds with meat juice from the jar. Mash large pieces with a fork. Squeeze a clove of garlic into each mold and pour in half the gelatin. Mix everything, then add hot water, or better yet broth, add salt to taste and put it in the refrigerator. After 1-1.5 hours the food is ready.
Delicious jellied pork knuckle
To be honest, what I love most about preparing this appetizer is pork knuckle, it turns out amazing. Here's a video for you on how to prepare this food:
Step-by-step recipe for homemade pork feet
And finally, let's make jelly from pig's feet. This photo recipe is especially for you. In general, the most tasty option It comes from the legs of a rooster, but it’s true that there is no meat in them at all.
Ingredients:
- Pork legs - 1 kg;
- Meat (chicken, beef, pork) - 700 gr.;
- Onions - 1 pc.;
- Carrots - 1 pc.;
- Bay leaf - 2-3 pcs.;
- Garlic - 3-4 cloves;
- Peppercorns - 5-6 pcs.;
- Salt - 2.5 tsp.
Cooking method:
1. Place the legs in a saucepan, but you need to soak them in water beforehand and wash them with a hard sponge. Also add spices and bay leaves to the legs. Fill everything with water.
2. When the water boils, skim off the foam and cook over low heat for 4 hours, covering with a lid. After 4 hours we put it on the legs chicken fillet and ham, peeled onion and peeled carrots. Salt the broth.
3. Peel one clove of garlic and pass through a press.
4. Remove the meat and vegetables and add crushed garlic, leave for 15 minutes.
5. When the meat has cooled, disassemble it into small pieces. Discard the onion and leave the carrots for decoration.
6. Take deep bowls and place pieces of meat 1/3 full. First strain the broth and then pour it to the very top of the plate. Place everything in the refrigerator until completely frozen.
7. If you decorate the snack, do it when it has hardened a little so that the decoration does not sink. Bon appetit!!
Well, I’m finishing writing and wishing everyone a bon appetit.
1. The main thing is to correctly calculate the amount of water; if there is too much of it, the dish will not harden. If there is not enough water, then most likely it will boil away during the cooking process. The meat should be covered with water to the thickness of your palm, no more and no less.
2. You can add water during the cooking process, but only during cooking; you cannot add water afterwards, otherwise the dish may not harden.
3. In order for the dish to be transparent, a whole onion should be boiled in the broth (some people add an unpeeled onion with peel, this gives a beautiful shade).
4. The meat must have a bone.
5. The dish needs to be cooked for at least four hours.
6. You can add salt only at the end of cooking.
7. Jellied meat should not be boiled; it should simmer over very low heat. Considering these rules, you can easily prepare delicious, rich jellied meat.
How to cook pork jellied meat. Ingredients
- pork knuckle(leg)
- garlic
- bulb
- carrot
- ground black pepper
- Bay leaf
- salt.
Preparation:
We chop the pork knuckle (leg) into several parts. Soak the meat in cold water for 2 hours. Transfer the pork knuckle (leg) to the pan. Fill it with cold water no more than 5 cm. Place on high heat. After the water boils, remove the foam. Reduce the gas to a minimum and cook for 4-6 hours, add the whole peeled onion and peeled carrots.
We continue to remove the foam periodically. After 2 hours, add chopped garlic, salt, spices and bay leaf to the water. (Garlic in hot water partially loses its taste qualities, so lovers of garlic flavor are advised to add it at the very last moment - before pouring into molds or immediately after).
pork knuckle (leg)
At the end of cooking, do not forget to taste the broth for the amount of salt. Remove it from the heat.
Remove the boiled pork knuckle (leg) from the jellied meat. Once cool, separate the meat from the bones with your fingers and place it on plates and dishes. Pour hot broth over the meat and leave it on the table for a while. After 30 minutes, place the dish in the refrigerator.
how to cook jellied meat
Divide the frozen jelly into portions, garnish with herbs and serve along with horseradish or mustard.
How to cook jellied pork and beef - with separated meat
Many people know how to cook jellied pork and beef with separated meat, since this is almost a classic recipe for many housewives. But every recipe has its own twist. Let's look at the easiest way to prepare this dish.
Ingredients:
- pork knuckle (leg) - small size - 1 pc.
- pork hooves - 1 pc.
- beef shank
- a small piece of pure beef meat - 300g.
- garlic
- carrot
- onion 1 pc.
- Bay leaf
- ground black pepper
How to cook jellied meat
Clean and rinse the hooves, shanks and shanks thoroughly. Place all the meat ingredients in a large saucepan with water, peeled onions and carrots, also add a piece of beef immediately, the water should cover no more than 5 cm. Bring to a boil and reduce heat to very low. Cover the pan with a lid and cook until the meat comes off the bone, approximately 3-4 hours, skimming off the foam occasionally.
About 30 minutes before the end of cooking, add salt to the broth. Then separate the broth from the meat and bones. And once the meat has cooled from the bones, be sure to add fatty veins and subcutaneous layers to the meat. Diversify your menu and prepare beef rolls in the oven
After the meat is separated from the bones, it is necessary to cut it into small pieces.
Then add the chopped meat to the broth. And again, bring to a boil over medium heat and cook for 5-10 minutes, add ground black pepper and bay leaf, do not forget to check for salt.
Prepare a deep bowl for jellied meat. For beauty, cut the carrots into flowers, finely chop the dill and herbs and place on the bottom.
Pour hot jellied meat on top. Wait until it cools at room temperature, then put it in the refrigerator.
how to cook jellied meat
Once it has hardened, carefully remove the thin film of fat from the surface with a tablespoon and turn the jellied meat over.
Bon appetit.
How to cook jellied meat with twisted meat
This recipe makes jellied meat very tender and soft. It is no more difficult to make than other types, the only thing is that it will take a little more time. But it's worth it.
Ingredients:
- beef shank
- pork knuckle (leg)
- 1 medium carrot
- 1 unpeeled onion
- garlic
- dill
- Bay leaf
Preparation:
We wash the offal well and, if necessary, chop it into small pieces. Fill with water. The water should cover the meat by about 5-10 cm. Add the onion and carrots. It is better not to peel the onion, onion peel will give a pleasant color to the jellied meat.
Let the jellied meat cook for about 5 hours. During the cooking process, remove the foam and, if necessary, add water. About 1-1.5 hours before the end of cooking you will need to add salt. When the jellied meat is ready, the meat should easily separate from the bones.
When the meat is cooked to the desired state, turn off the pan and let it cool slightly. Then we take all the meat and carrots into a separate bowl. Throw away the onion. Carefully separate the meat from the bones.
We carefully filter the remaining broth, as there may be small bones there.
Grind the meat and carrots in a meat grinder and place them in the broth.
Check for salt and let the jelly boil. During boiling, remove all the fat that forms on the surface with a ladle.
Check the salt again, add black pepper and bay leaves and let the jellied meat boil again. Boil for 2-3 minutes. The jellied meat is ready.
Now you need to pour it into plates or special containers, sprinkle chopped garlic on top, garnish with herbs and take it out into the cold or put it in the refrigerator to harden.
And then cut into portions.
how to cook jellied meat
Bon appetit!
Winter is ahead. This means jellied meat will appear on the tables - one of the best winter meat snacks. Delicious amber-transparent with the taste of a strong broth - jelly is considered a national Russian dish. And every family, every housewife has their own secret recipes for jellied meat: some prefer thick meaty, others like transparent bright accents carrots and greens, while the main thing in the jellied meat is fresh sugar bone or shanks! Preparing jellied meat will require patience from the cook, but the result is worth it. We will learn how to cook jellied meat correctly, how long to cook jellied meat, what meat to choose for it and how to prepare a transparent, aromatic jelly.
How to cook jellied meat correctly
The golden rule is that jellied meat should harden without adding gelatin and agar-agar. If you stick simple rules: choose the right meat and bones and fill them with the right amount of water and cook for the required time, then your jellied meat will harden on its own. And, if you cook the jellied meat correctly, the broth will remain clear and appetizing!
How to choose meat for jellied meat
In the old days, jellied meat was cooked from those parts of beef or pork carcasses for which there was no other use: legs, heads, tails. However, now we have the opportunity to put any meat in jellied meat, but do not forget that it is the bony-cartilaginous component that is responsible for the hardening of jellied meat. So, in order to properly cook jellied meat, follow the rules:
- for the taste of jellied meat:
- choose the meat that you like best: pork (pork knuckle), beef (beef edge), rabbit, turkey, chicken (old roosters are especially good), and the meat of wild animals will give the jellied meat a unique taste;
- the meat and legs must be fresh, in which case you will get a flavorful broth, and therefore a delicious jellied meat;
- Before pouring, you can add finely chopped garlic to the cooked meat, pepper, mix well and only then put it into molds.
- for freezing jellied meat:
- There shouldn’t be a lot of meat in the jellied meat recipe - follow the proportions: for one part of the legs, take about two parts of the rest of the meat;
- In order for the broth to solidify without gelatin, it is necessary to use legs, shanks or tails; veins, cartilage, skin, and skin also contribute to the solidification of the broth;
- the water should cover the food by about two centimeters;
- cook the jellied meat for at least 6 hours.
- for the beauty of jellied meat:
- jellied meat from beef or lamb legs will be more transparent than jellied pork shanks;
- drain the first water;
- do not let it boil intensely;
- skim off foam;
- Before pouring into molds, strain the broth through 4 - 6 layers of gauze.
How to cook clear jellied meat
Before preparing jellied meat, meat, legs, tails, etc. should be soaked, this will allow you to cook a more transparent broth, because soaking will remove blood clots and other fine particles, which can turn into rags. So, rinse the meat, scrape the legs, singe them if necessary, and rinse them too. The prepared products should be filled with cold water and left. Drain the water periodically. Usually it is enough to change it 2-3 times to stop blushing. Before preparing jellied meat, the water in which the meat and legs were soaked must be drained.
Some housewives, for greater transparency of the jellied meat, recommend draining the first water, which means: bring the food to a boil and drain the water, rinse the legs and meat again, pour in cold water again, bring to a boil, skim off the foam and simmer over low heat.
Be sure to skim off any foam throughout the cooking time. To ensure that the jellied meat is transparent, do not allow the contents of the pan to boil intensely. If you don't follow these rules, you will end up with cloudy jellied meat.
How much water to pour into jellied meat
An important rule that is often not included in jellied meat recipes is that meat and shanks are poured only with cold water and there should not be too much or too little of it! This is very important point in preparing jellied meat. During the cooking process, water is no longer added, so initially pour the required amount of water into the pan. Different housewives bring various ways When determining the amount of water for jellied meat, remember the simplest one: the water should be about two centimeters above the meat level.
How long to cook jellied meat
Recipes for jellied meat clearly say: jellied meat takes a long time to cook! Meat and bones should simmer over low heat, gradually imparting flavor and aroma to the broth. This is the only way you can properly prepare delicious jellied meat - aromatic, rich and perfectly frozen. So, pour cold water over the clean products, bring everything to a boil, remove the foam and reduce the heat to such an extent that your broth gurgles quietly. Don't forget to skim off any foam or grease if you like. It is also recommended to cook jellied meat without a lid.
Important! Cooking time for jellied meat is at least 6-8 hours!
What to put in jellied meat
- onion, peeled from the first layer of husk - two hours before the end of cooking the jellied meat;
- carrots - an hour before the end of cooking the jellied meat;
- peppercorns - half an hour before the end of cooking the jellied meat;
- bay leaf - half an hour before the end of cooking the jellied meat.
How much salt to put in jellied meat
How to salt jellied meat depends on your taste. IN general recommendations It is advised to salt the jelly no earlier than an hour before it is ready. Many people salt jellied meat after it has been cooked. Moreover, you need to add more salt than you are used to. The broth should become quite salty; some may even find it too salty. This is what will allow it to become a perfectly salt-balanced dish when frozen. Undersalted jellied meat will be tasteless and bland.
How to check if jellied meat is ready
After the cooking time has passed, housewives recommend checking whether the jellied meat has hardened in this way: scoop up a little broth, cool slightly and wet your fingers with it; if your fingers stick together when squeezed, then the broth is strong enough and the jellied meat can be considered ready for pouring.
How to disassemble and pour jellied meat
When the jellied meat is cooked, let it stand for about 20 minutes and proceed to disassembly: separate the meat from the bones and cartilage. The meat is removed from the broth with a slotted spoon. It is removed from the bones and separated from the cartilage and skin. The meat is cut or separated into small pieces with your fingers. It is often recommended to add finely chopped cartilage to the meat, so the jellied meat will be denser. By the way, some housewives recommend adding finely chopped garlic to the meat, pepper, mix well and only then put it into molds. To decorate the jellied meat, you can cut out circles or stars from the carrots that were boiled in the jellied meat; you can also lay out leaves of fresh herbs and olives cut in half. Prepared meat and vegetables should be poured with strained broth. You can stir, or you can leave the meat and jelly in layers.
Freezing of jellied meat
First, the jellied meat is cooled at room temperature. After this you can put it in the refrigerator. You can’t freeze jellied meat; it will lose its tenderness and softness, and it will also lose its taste.
What to serve jellied meat with
Jellied meat is usually served with festive table with vodka with horseradish, mustard, mayonnaise, vinegar or beets with horseradish.
Simple jellied meat recipes
Now that you know how to cook jellied meat correctly, how long to cook jellied meat, how to cook transparent, tasty jellied meat, it’s time to try to do it in practice. Selected for you simple recipes aspic.
Recipe Triple jellied meat or jellied meat made from three types of meat
1 beef shank2 pork shanks
1 whole chicken
2 carrots
2 onions
2 parsley roots
1 tsp allspice
1 tsp black pepper
3-4 bay leaves
3 cloves garlic
salt
Rinse the meat in cold water and soak overnight. Drain the water. Pour clean cold water over the meat and place over medium heat. Before boiling, skim off the foam and remove it regularly as it appears. After boiling, reduce the heat and cook over low heat at a barely noticeable boil for 8 hours. Do not cover the jellied meat with a lid. If the meat is fatty, remove the fat every hour. After 2-3 hours of cooking, throw peeled carrots, parsley root, and onions into a pan with jellied meat. An hour before the end of cooking the jellied meat, add black and fragrant peppercorns and bay leaves into the broth. After 8 hours of cooking, remove the meat for disassembly, remove and discard the vegetables, add salt to the broth. Break the meat into small pieces and place in the pan. Pour in the strained broth and let cool at room temperature. To harden, place the jellied meat in the refrigerator.
Beef leg jellied recipe
2.2 kg beef leg
3 tablespoons salt
black peppercorns
Bay leaf
Rinse the bottom part of the beef leg, pour boiling water over it and let it boil. Drain the water and rinse again. Pour cold water over the meat and bones again. In this case, the water should completely cover the meat. Bring to a boil over high heat. As soon as the broth boils, skim off the foam, reduce the heat and cook for about 6 hours. Until the meat easily separates from the bone. 20 minutes before the end of cooking, add salt, peppercorns, bay leaf. Remove the finished meat from the broth and separate from the bones. Strain the broth through a sieve, as small bones may be caught. Finely chop the meat, and if there is cartilage and skins boiled to a soft state. Place the cut meat evenly in trays or bowls. On top of the meat, you can add 2-3 slices of boiled carrots to each tray for beauty, as well as a little finely chopped garlic for flavor. Pour in the strained broth, distributing it evenly across all trays. Place trays of jellied meat in the refrigerator to harden.
Recipe for Jellied pork feet
1 kg pork feet
2 carrots
2 onions
Black peppercorns
2-3 bay leaves
Salt
Wash and scrape the pork legs, singe them and remove the hooves. Soak for 3-4 hours. Fill the legs with water so that it covers them by 5 cm and put on high heat, bring to a boil. Drain the water and add new water, bring to a boil again, skim off the foam, and cook over low heat. Cook for about 8 hours. An hour and a half before the end of cooking, add peeled carrots and onions in their peels. After another 40 minutes, add pepper and bay leaf. Remove meat and vegetables with a slotted spoon. Vegetables - throw away. Separate the meat from bones and cartilage and chop finely. Place into molds. Strain the broth and pour the meat into the molds. Cool at room temperature, then refrigerate for several hours until set.
Jellied meat recipe in a slow cooker
2 pork feet
2 chicken legs
2.5 liters of water
1 onion
½ head of garlic
Salt
Peppercorns
Wash the legs, clean and soak for 2-3 hours. Chop the chicken into pieces (the leg can be cut into three parts). Peel the onion, put meat and onions, spices and salt into the multicooker bowl, fill with water to the maximum. Set to simmer, the longer the better, it is convenient to leave the multicooker overnight. When the jellied meat is cooked, remove the meat, remove it from the bones and cut into small pieces. Add garlic cloves crushed with a knife to the broth. They will sit while we prepare the meat. Taste and add salt if necessary. Place the meat in the molds, filling them half or two-thirds full. Pour in strained broth. Cool at room temperature and then put in the refrigerator to harden.
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