It seems to me that there is no family where they would not love and cook jellied meat. Someone cooks it only on major holidays - New Years, Christmas, Easter and birthdays of relatives, while someone cannot wait for the weekend and cook it on Friday evening. Of course, the longest jellied meat in preparation is on pork or beef hooves and shank, so if you don't want to “play” with this dish for a long time, make it on chicken legs. Today they can be bought in almost all stores with fresh chicken, and they cost a penny. Jellied meat is prepared from chicken legs twice as fast and is in no way inferior to pork or beef in taste.
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Ingredients:
Chicken feet - 1 kg
Chicken legs - 1 kg
Bulb onion - 1 pc.
Carrots - 1 pc.
Bay leaf - 2 pcs.
Peppercorns - 10 pcs.
Salt to taste
Water - 3 l
Step by step recipe:
Prepare foods from the list. Wash chicken legs under running water. Remove any remaining skin and nails, although they are generally sold perfectly cleaned now. Peel and wash onions and carrots.
Place the paws in a 5-liter saucepan, pour plenty of cold water over them, bring to a boil.
Cook for 5 minutes. During this time, excess fat will be released, and the water will become dark, not very appetizing color. Drain it. Rinse the paws, rinse the pan too.
Now pour in fresh water almost to the top of the pan, taking into account the addition of chicken legs in the future. Bring to a boil, remove all foam from the surface.
Then send the legs and vegetables, cut at the knee joint and peeled from the skin, to the paws. For convenience, the onion can be cut crosswise and the carrot can be cut in half.
Boil the broth on the lowest heat for 3-3.5 hours. It should not boil and boil very much, but only barely gurgle, otherwise the finished jellied meat will be very cloudy.
Half an hour before the end of cooking, toss in the bay leaves and peppercorns, salt to taste. After a while, turn off the stove and let the broth cool slightly.
Now you need to catch all the meat from the pan. Separate it from the bones and place in deep bowls. Also disassemble the chicken legs, only carefully, they have a lot of small bones. Gelatin from the paws will not only help the jellied meat to harden better, it is also good for our joints, so don't be lazy.
Pour the strained broth over the meat in plates, decorate with slices of boiled carrots if desired, refrigerate until completely solidified. From this amount of products, I get 4 such soup bowls of aspic, as in the photo.
The broth freezes perfectly. The only thing is that jellied meat on chicken legs almost never turns out to be perfectly transparent, which does not at all affect its taste.
Serve the finished meal with mustard or horseradish. And don't forget the icy white glass.
Enjoy!
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