Meat in jelly: it is much easier to prepare jellied meat and aspic. (I share my favorite recipe)

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Meat in jelly: it is much easier to prepare jellied meat and aspic. (I share my favorite recipe)

Hello, dear readers of the "Cooking with Natalia Kalnina" channel! I greet my regular guests, as well as all those who came to see me for the first time!

Today I want to share a recipe for meat in jelly. It is much easier to prepare than jellied meat and aspic, you can serve it on a festive table or just for dinner. It turns out very tasty, but it is so simple to prepare that it is simply not easier to imagine. See for yourself.

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Recipe:

Chicken fillet -900g

Instant gelatin "Naas" -20g

Salt - 1 tsp (incomplete)

Sweet paprika - 1 tsp

Black pepper - to taste

Garlic -3 tooth.

Water -50ml

COOKING METHOD

We take my chicken, dry it and separate the fillet from the chicken. My fillet weight is 900 grams. You can optionally take pork or turkey, for example. Finely chop the meat, you can punch it with a blender, but I like to cut it finely.

Now add salt to half a kg of meat, I add half a tsp. salt, I have 900 grams, I add an incomplete tsp. We add spices, I add 1 tsp. sweet paprika, black pepper and 3 cloves of garlic pass through a press for garlic.

Now add 20 grams of instant gelatin. I have 10 grams in a pack, so I will add 2 packs. Stir, pour in 50 ml of water and mix again.

We take any silicone mold, I take a cake pan, grease it with butter, put the meat and tamp it, cover it with foil, put it in a preheated oven and cook at 200 degrees for 40 minutes.

Now we take it out, let it cool slightly at room temperature, then put it in the refrigerator until it cools completely, for example overnight. Now we remove from the mold, the meat in jelly is ready. Cut into portions.

If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘

You can see the details and cooking details in my short video below:

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