As a child, in my family, jellied meat was always considered a festive dish, and if my mother put it to cook, it means that there is a big holiday in the house: Easter, Christmas, New Year or someone's birthday. Most of all I love jellied meat on pork hooves with the addition of chicken meat. The legs are needed as natural gelatin, and then you can eat them with great pleasure with mustard or horseradish and a glass of ice-cold beer - it's incredibly tasty. On occasion, try to cook jellied meat according to my recipe, it is very simple, albeit long, but worth it.
Ingredients:
Pork hooves - 2 pcs.
Homemade chicken - 1200 g
Bulb onions - 1 pc.
Carrots - 150 g
Bay leaf - 2 pcs.
Peppercorns - 8 pcs.
Salt to taste
How to cook:
The first step is to prepare the pork hooves, this is the most difficult. Each leg must be thoroughly washed in a large amount of cold water, peeling with a knife.
If necessary, tar the hairs over a hotplate or stove, keeping the hooves absolutely clean. Now we fill them with clean cold water and leave to soak for a couple of hours.
We take a large five-liter saucepan, put the hooves in it, pour water, put on high heat and cook for 10-15 minutes. Now you need to drain the first broth, peel the legs again with a knife.
Next, the pan needs to be rinsed, washed off the remnants of dark foam from the walls, put the hooves back into it, fill them with clean water to the top and cook again. When the water in the pan starts to boil again, turn the fire down and cook for 3 hours.
While the legs are boiling, prepare the following foods. Peel and wash onions and carrots. We cut the onion crosswise, if the carrot is large, chop it in two.
Cut the chicken into small pieces and soak it in cold water too.
After a while, when the pork hooves begin to fall apart slightly, and the broth acquires a rich color, add chopped onions, carrot pieces, a few whole bay leaves and a little pepper peas. We begin to remove foam and fat from the jellied meat surface.
Next, lay out pieces of homemade chicken. Cook the jelly over low heat for another 2 hours. After adding the chicken, it should not boil, but barely gurgle. At the very end, salt the broth to your liking.
It is very easy to check the readiness of the jelly. You need to drop the broth on your hand and grind. If the cooled drops stick to the fingers, the jelly is ready.
We catch the chicken meat and legs, let them cool slightly. Be sure to strain the broth through thick gauze or a piece of natural fabric.
Slightly chilled chicken needs to be disassembled into pieces (discard all the bones), put the meat on plates, pour the cooled broth to the top. You can add carrot pieces for garnish if desired. All plates with future jellied meat must be refrigerated until they solidify.
Pork leg and chicken jellied meat is ready.
Enjoy your home holidays!
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