Step by step recipe with photos and videos. Aspic (jelly)

29.10.2020

If you learn how to cook jellied meat from pork legs, the problem of how to treat the long-awaited guests will disappear by itself. Fragrant jelly with garlic- a great snack with vodka for a fun company, as well as a hearty and tasty meat dish, which is combined with a tender mashed potatoes adults and children eat with pleasure.

Pork legs- an inexpensive offal. There is almost no meat and fat in the legs, only bones, skin, cartilage and tendons. With prolonged cooking, these seemingly unusable parts give an excellent gelling effect... Jellied meat with pork legs freezes by itself without adding gelatin and agar, which, in fact, differs from aspic.

To make delicious jelly, chicken, pork or beef are added to the company. The result is a magnificent jellied meat, in which pieces of meat, finely chopped cartilage and a rich broth that easily solidify in the refrigerator are successfully combined.

Jellied meat preparation is a long process... Initially, meat and pork legs are cooked for a long time over low heat with spices. Then the meat is removed from the broth, allowed to cool, separated from the bones and finely chopped. The meat is laid out in a dish or portioned plates. The broth is filtered and the meat is poured over it. After that, the jelly is placed in the refrigerator and eagerly awaited when the dish is gelatinous.

Without dexterity, knowledge of proportions and practice, it is difficult to cook delicious jellied meat, but it is possible if you follow proven recipes and tips. professional chefs how to cook pork leg jelly correctly.

Photo # 1. Recipe for jellied pork legs and chicken with gelatin

Start your acquaintance with jellied meat with simple recipe... In chicken meat, if it is not a large fat home cock, there may not be enough gelling agents for the jelly to freeze on its own... To be sure, the recipe contains gelatin. You can cook such a jellied meat a little less and remove from heat as soon as the meat on the pork legs begins to peel off easily from the bone.

Ingredients for the recipe:

pork legs 1 kg.
chicken 1 kg.
carrots 2 pcs.
onion 2 pcs.
parsley root 1 pc.
1 head garlic
bay leaf 4 pcs.
black peppercorns 10 pieces.
allspice 5 pcs.
gelatin 1 tbsp. spoon
water 5 liters
salt to taste

An unusually simple recipe for how to cook chicken and pork leg jellied meat:

Pour cold water over the meat and leave to soak for 2 hours... Drain the water and repeat the procedure. Rinse the meat well. In the process of soaking, blood dissolves in water, which curdles during cooking, staining the broth gray. The broth of soaked meat is transparent as a tear.
Peel the onions, carrots and parsley root. Cut large carrots into several pieces.
Put meat, onions, carrots, parsley root, spices in a large saucepan, cover with water and cook over low heat. At this stage, do not disregard the jellied meat.... As soon as the foam begins to collect, it must be removed with a spoon and discarded.
Simmer the meat over low heat, covering the pot with a lid to prevent the broth from evaporating. Chicken aspic need to cook for about 2.5-3 hours.
Remove the meat from the broth, let cool. Separate the meat and skin from the bones. The bones will not be needed in the future. Finely chop the meat, skin and soft, elastic cartilages and arrange into shapes.
Pour gelatin into ½ glass of water. When the gelatin swells, heat it until completely dissolved, stirring so that it does not stick to the bottom and burn.
Peel the garlic and press through a press into the broth, salt. Let the broth sit for 10-15 minutes, then strain through cheesecloth. Add gelatin to the strained broth.
Pour the broth over the meat in the tins. Send out in the cold for 6 hours, better at night.

Feeding method: Serve with horseradish or mustard. The best side dish for jellied meat is young boiled potatoes or mashed potatoes.

Photo # 2. Jellied meat recipe with beef

Aspic meat from pork legs and beef has a dark shade, has a specific strong taste, and is not at all greasy. Cooking jellied meat in a slow cooker is very convenient... You can immerse food in the bowl, set the required program and go to bed or go to work. No need to remove foam, control the temperature and boiling intensity. The only drawback is small bowl volume... It will not work to cook jelly for a large company.

The calorie content of beef jelly is lower than that of chicken and pork.

Ingredients for the recipe:

pork legs 1 kg.
beef 1 kg.
onion 2 pcs.
carrots 1 pc.
celery root 100 g
bay leaf 3 pcs.
peppercorns 5 pcs.
salt 2 tbsp. spoons
water 3-4 liters

Method for preparing pork leg and beef jellied meat:

Wash the meat, put it in a slow cooker. Add peeled carrots, onions, celery root, bay leaf and peppercorns there.
Pour water to the maximum level with salted water to taste. The water should be slightly undersalted. During the cooking process, some of the water will boil away, and the concentration of salt in the broth will increase.
Install the "Extinguishing" program. Set timer for 4 or 5 hours... Further, how much to cook, the device will control.
When the meat is cooked, you need to remove it from the bowl, let it cool, sort it out, separating it from the bones, and finely chop it. Divide the meat into bowls. Strain the broth. Onions, carrots, roots and spices are no longer needed. Unless carrots can be used to decorate a dish.
Pour the strained broth over the meat. Put in the refrigerator to freeze for 6 hours.

Feeding method: If you are preparing jellied meat for a festive table, the dish can be decorated. In each bowl of jelly, put flowers cut from boiled carrots, halves of boiled quail eggs, sprigs of greenery, green peas. Serve with horseradish.

Delicious jellied pork legs and shank

Photo # 3. Jellied meat recipe from pork knuckle

Aspic meat from pork legs and shank is simpler than the recipes with beef and chicken described above, cheaper, fatter, not so refined, but it has a good homemade taste. The jelly from these parts of the pork carcass will turn out to be unclear in appearance. Perhaps not every housewife will decide to put it on the festive table. But, given the low cost of pork legs and shank, this dish will become one of the favorite in the daily diet.

Ingredients for the recipe:

pork legs 2 pcs
pork knuckle 2 pcs.
onion 2 pcs.
1 head garlic
black peppercorns½ teaspoon
bay leaf 3 pcs.
salt to taste

How to cook pork shank jellied meat:

Before cooking the jellied meat, chop the pork legs and shanks into pieces, soak in cold water for about an hour. Drain the water. Place the meat in a saucepan.
Put the washed, but not peeled onion there. You can cut large onions in half. Put on high heat. Bring to a boil quickly, skim off the foam. Reduce heat and continue simmering until broth is bubbling rather than bubbling. At this point, add black pepper, bay leaf, and salt.
Shank aspic is cooked for about 6 hours. Check readiness in this way. Spoon some broth, pour on a saucer and put it in refrigerator for 5-10 minutes... If the broth turns to jelly, it can be removed from heat.
Remove the meat from the broth, separate from the bones. Peel the garlic. Chop the meat and garlic finely or mince them. Put the meat part in the molds, pour over the strained broth, let harden. Delicious homemade jelly from the shank is ready.

Tips: How to cook pork leg jellied meat
When faced with the preparation of jellied meat for the first time, housewives have many questions, how to make the broth transparent how long it takes to cook jellied meat, how to make sure that it is guaranteed to freeze. And the preparation of jellied meat is fraught with secrets and subtleties. Some of them are revealed by experienced chefs, telling how to cook pork leg jellied meat according to the rules:
The pork legs guarantee the jelly a sufficient amount of gelling agents, but make the broth cloudy. Use fresh, non-frozen meat.

Dying legs can have an unpleasant aftertaste and a musty smell that will ruin the finished dish.

Soak meat before cooking in cold water from 2 to 6 hours. The broth will be more transparent.

Add to broth when cooking celery and parsley root. The broth will taste more interesting.

Fat content of the finished dish depends on what kind of meat you choose in addition to the legs. The leanest jelly is made from beef, followed by chicken and pork. Chicken aspic will not be as high in calories if you use skinless chicken breasts.

Be sure to strain the broth before pouring the meat. Use a spoon and a paper towel to scoop up any excess fat on top of the broth. Thick layer pork fat on the surface of the jellied meat will not decorate the dish, it will make it heavy and unappetizing.

Cooking jellied meat takes 6-12 hours... Start preparing it in advance to be sure that the jellied meat will freeze by the time it is served.

Among the cold appetizers on festive table for a long time in national cuisine jellied meat occupies an honorable place for many peoples. Cook it from different types meat, served with horseradish and mustard, vinegar and ground black pepper. And the traditions of decorating food are also different for each nation. As well as cooking methods.

Let's first define the terminology. Jellied meat, it is jelly, aspic or cold - very strong meat or fish broth, which has congealed to a jelly state and served chilled. It is cooked from beef, pork, game and poultry, valuable varieties of fresh or frozen fish... But jellied meat from chicken and pork leg turns out to be especially tasty. Chicken meat is tender, dietary, cooked quickly. And the broth from it is light, sunny yellow, appetizing in appearance, with amber circles of fat. But the gelling substances in such meat are not always enough for solidification, especially if you use chicken instead of an adult bird. Therefore, jellied meat is cooked from chicken and pork leg, so that the broth "grabs" well. Of course, instead of cold cuts, you can always use gelatin, thus saving time in the kitchen. But not all housewives love the taste and smell of this substance in food. And they prefer to spend longer at the stove, but cook a classic and very tasty jellied meat: from chicken and pork leg.

However, there are a few rules to remember. In order for the jelly to turn out transparent and light, the broth should in no case boil. Boil only over low heat, and be sure to open the lid on the pan. Chicken and pork leg jellied meat is cooked for a long time. Poultry meat for at least 3 hours, pork - 5-6. The degree of readiness is checked by how easily and well it lags behind the bones. And the initial volume of liquid in the pan should be reduced by almost half. The first boiled water is usually drained, the carcass and legs are poured fresh, spices are added, etc. and cook until cooked. Both types of broth are prepared separately, combined at the very end and must be boiled once.

So, if you need chicken jellied meat, the recipe is as follows: divide the already gutted and cut carcass into portions, place in a saucepan and cover with cold water about 2 fingers above the meat. Put on medium heat, let it boil, boil for 10 minutes and drain the first broth. Rinse the saucepan, add carrots cut into circles (pieces 2-3) and pieces of roots (celery, parsley), a whole onion, a few peas of black and allspice and bay leaves to the meat. Pour boiling water 5-6 cm above the meat, add salt and cook over low heat until cooked for about 3 hours. Remove limescale and grease with a slotted spoon. Salt can be added to taste. Boil the leg of pork in another saucepan. Remove the finished meat from the broths, disassemble into small pieces, removing the chicken skin. Strain the broths, combine, boil.

To decorate beautifully chicken jellied meat, the recipe recommends putting fillets on the bottom of plates, jellies or bowls, alternating it with carrot circles and sprigs of fresh dill or parsley. Hard-boiled eggs, also cut into circles, are also suitable. For pungency and flavor, run a head of garlic through a press and add a little to each plate. Pour their contents with still hot broth, wait for the jellied meat to cool, and refrigerate. Do not forget horseradish and mustard, as well as the seasoning of apple or table vinegar with ground black pepper!

For those who like to experiment with kitchen appliances, we can offer to cook chicken and pork leg jellied meat in a slow cooker. The hostesses who use this device will surely say that the dish comes out simply excellent. And time saving, too, by the way, is considerable! After all, you do not need to endlessly run to the stove, remove scale and regulate the fire so that the broth does not run away. To implement the planned, you will need: pork - 1 kg (a piece of shank with good pulp), the same amount chicken meat(you can take a few thighs or part of a carcass), an onion head, 1 carrot, a few bay leaves and a handful of allspice peas. Coriander and roots are also good and should be cut into cubes.

Wash the pork leg thoroughly, you can even use a brush, and soak it for about an hour in cold water. Then cut into several pieces and place in the multicooker bowl. Put washed and peeled carrots there, cubes of parsley and celery roots, followed by washed onions. Only do not undress it from the husk, because it is thanks to it that your jellied meat will have an amazing amber hue. Put the last chicken thighs... Fill everything with cold water (3 liters), close the lid and set the program to the "Pilaf / Jellied meat" option - about 5 hours later. After the indicated time, salt the dish, add spices and cook pork leg jellied meat for another hour in the same program. Then take out the meat, let it cool a little, divide into pieces and put in plates or special tins. Strain the broth, cut the carrots into slices, place with the meat. Pour in broth and leave to set. As you can see, everything is very simple and delicious! For beauty, place a sprig of fresh parsley in the solidifying liquid.

In the villages, for a long time and to this day, the preparation of homemade aspic is made on the basis of only broth from poultry - ducks, geese, turkeys, guinea fowls, chickens. But most often, of course, they cook it from a rooster. And although the "petia" should languish on the stove for a long time, even after 5-6 hours of cooking its meat remains rather harsh, such "trifles" do not frighten lovers of delicacies. After all, the broth itself turns out to be so fragrant that the head is dizzy from the teasing smell. The taste is beyond praise. Therefore, we can firmly say: if you have ever eaten a real homemade jelly from a cockerel, this feast of his belly will remain with you for a long time. Are you wondering what the secret of the dish is? First of all, in addition to meat, giblets are used for broth - heart and liver. They give a special satiety and fat to the jelly. From the liver, the food also receives a special peculiar taste. Well, thanks to the paws, such cold is guaranteed to freeze, and you will not have to sip it with spoons, like ordinary soup.

For every kilogram of meat, 2-3 liters of water are required, about 6-8 cloves of garlic, salt to taste. Cut the prepared rooster into portions. Wash your paws well, just chop off the claws first. Put them in a saucepan, head, liver, heart, fill with water and let it boil. Drain the water, add fresh hot, and then put the poultry carcass in the pan. Simmer over low heat, removing scale. When the meat becomes soft enough, but not yet completely cooked, remove the paws and head, liver and heart from the broth and continue to cook, salt the jellied meat and add spices. At the end, divide the meat into pieces, and some parts - thighs, wings, neck - can be left on the bones. Arrange on bowls, add chopped garlic and cover with yushka. It freezes so cold quickly and gives pleasure to everyone who loves to eat deliciously. Our grandmothers argued that pickled or pickled cucumbers are more suitable for this jelly than other dressings. They will set off the taste of the broth and help to recognize all its shades. Let's try, huh?

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Step-by-step recipe for pork leg and chicken jellied meat

Aspic meat from pork legs and chicken, one of the most popular dishes of Russian cuisine. I am sure that each of you had to enjoy this wonderful dish. Especially on New Year's holidays, when the table is bursting with food, jellied meat takes pride of place in the center. It was not for nothing that even under the tsars, they were treated to the most honorable guests.

The cooking process itself may take a lot of time, but cooking it is very interesting and not difficult. A huge plus in cooking jellied meat is that it can be cooked in a few days, without waiting for the celebration itself, and on the day of the holiday you can already do various salads and side dishes.

As I said, cooking takes a long time, about 9 - 10 hours, but the time you spend at the stove is only an hour and a half, no more. If you are wondering how high-calorie jellied pork legs are, I will tell you: there are about 100 kcal per 100 grams of a finished dish.

How to choose meat for jellied meat

The best place to buy meat is from the market. There you can take a good look at the product and choose what you like.
When choosing pork legs and shank, you need to pay attention to the appearance. They should be of an even light color, without dark spots.
Be sure to smell, fresh meat has a pleasant sweetish smell.
Beef heads and legs are checked in the same way as pork.
If you purchased a frozen product, you need to pour cold water over the meat and leave it for several hours, or better overnight.
Before cooking the jellied meat, thoroughly rinse the meat ingredients under running water.
If you add chicken, poultry is best, and oddly enough, the meat of an old rooster.

To make the jellied meat tasty and transparent, you need to follow a few simple rules, and then everything will work out:

In order not to add unnecessary portions of gelatin, for a good solidification of the dish, we use pork legs.
The rest of the meat can be chosen to your taste, it can be rabbit, pork, or beef.
To favorite dish had a rich taste, use several types of meat.
When cooking, add spices, onions and carrots to the pan. If you want the broth to have a yellowish tint, one onion should not be completely peeled, that is, add with the husk.

In order not to spoil the taste with fresh water and not add it, it is necessary to cook over low heat, so the water will hardly boil away. In no case should you boil it. If you have to add water, use only boiled water, so the jelly will remain transparent.
Cook in a large bowl to cook the meat better.
The trio of beef, chicken and pork gives the dish a unique taste and aroma.

Pork and chicken aspic recipe

one pork leg
pork knuckle - 1 piece
beef shank - 1 piece
one chicken leg
two carrots
onion(medium size) - 5-6 pieces
black pepper (peas) - 1 tsp. Spoon
3 liters of water
3 cloves of garlic
bay leaf, salt to taste

Jellied meat preparation method:

1. Wash the meat well under cold water and put it in a saucepan, fill it with cold water for three hours so that it draws out excess blood

2. After 3 hours, drain the water and rinse the meat again, if hairs are present, sand them over the fire.

3. Place the processed meat in a saucepan and fill it with water, put it on fire.

4. After boiling, drain the water and place it back in cold water to remove excess fat. Put on medium heat

5. When the meat boils again, take a slotted spoon and remove the foam.

6. Prepare all vegetables: wash, peel.

7. After all foam has been removed, reduce heat to low. Put all vegetables, bay leaf in a saucepan with meat, pepper and salt. Salt should be based on 1 tbsp. spoon in a 6 liter saucepan.

8. Leave to simmer over low heat for 6-7 hours, you can cover with a lid. During this time, the meat will become soft and easy to separate from the bone. After the time has passed, we take the vegetables out of the pan.

Cooking time can be cut in half by using a pressure cooker

9. Take the boiled meat out of the pan and put it on a plate.

10. Take cheesecloth, roll up in two or three and strain the broth.

11. Separate meat from bone, chop or divide into fibers. Place in a saucepan and pour broth on top.

12. Preheat the contents and remove the remaining fat from the surface. If you like jellied meat with fat, you can leave it.

13. Check the broth for salt, the water should be slightly salty, when solidified, the meat will absorb the excess.

14. Finely chop the garlic and add to the meat.

15. Prepare the tins or plates, into which the resulting food should be poured. I use deep glass bowls with lids, they prevent the food from accumulating odors and save space in the refrigerator, because they are stacked one on top of the other.

To get beautiful separation of layers, place the meat on the bottom of the mold, and then pour the broth.

16. Allow to cool, then refrigerate.

When serving jellied meat on the table, do not forget to put mustard on, because it goes very well with it.

likemy.ru

Pork leg and chicken aspic

Today we will cook jellied meat from pork legs and chicken. Chicken, for cooking, we take whole, better homemade, but if not, then you can buy it in the supermarket or on the market.

Jellied meat is tasty and hearty dish, which most hostesses always prepare for the festive table for the New Year, for Christmas or for Epiphany. And also on the occasion of a big identity, such as a birthday or Easter.

Ingredients:

pork legs - 2 pcs.;
homemade chicken - 1 pc.;
onion - 1 pc.;
carrots - 1 pc.;
garlic - 1 prong;
salt.

Pork leg and chicken aspic - preparation:

We will cook jellied meat without gelatin (gelatin will significantly spoil the taste of jellied meat). In order not to worry about whether the jellied meat will freeze or not, put two large pork legs in the jellied meat.

If pork legs are bought in a supermarket, then they must be treated with open fire to remove excess hairs and an unpleasant odor.

We grease the pork legs over the flame of the switched on gas burner. Now we scrape the tarnished pork legs with a knife. Then we make a deep incision along each leg, put the legs in a bowl, fill it with cold water.

It is good to do this in the evening and leave the pork legs in the water for 1 night. In the morning we drain the water, wash the legs thoroughly, put them back in the bowl.

Cut homemade chicken into parts, wash, put the chicken parts in a bowl near the pork legs. Fill with cool water, leave for one hour, so that excess blood comes out of the chicken meat.

Now we rinse the meat again, squeeze out the remaining water, put the pork legs and chicken tightly in a saucepan.

Pour clean water in a saucepan so that a layer of water is 4-5 cm above the meat.

Bring to a boil, remove the resulting foam with a slotted spoon. Then we reduce the heat, cover the pan with a lid, cook jellied pork legs and chicken on a very weak flame.

It is advisable that the broth in the jellied meat does not boil too much, but slightly gurgles. So jellied meat languishes for 6-8 hours. During boiling jellied meat, water cannot be added to it.

1 hour before the end of boiling jellied meat, add the onion. Peel the onion thoroughly from the husk, cut the onion in half, put it in a saucepan with jellied meat.

We also put peeled carrots in the jellied meat.

The jellied meat is ready when the pork legs begin to disintegrate, and the chicken meat will lag behind the bones. Now turn off the heat, let the jellied meat stand for a while. Then we remove the settled layer of fat from the surface.

Gently take out the pork legs and the chicken from the jellied meat with a slotted spoon, put them on a plate.

We remove all bones from the meat, and cut the meat into pieces. We also free the pork legs from the bones, cut into pieces.

Now we filter the broth through cheesecloth. Very carefully, so as not to stir up the broth, pour it into a bowl with pieces of meat.

Now add salt to the jellied meat. Salt in such a way that the broth is a little salted. Subsequently, the meat will absorb the excess salt, and the jellied meat will be moderately salty.

Now it's the turn of the garlic. Finely chop the peeled garlic clove. Add it to the jellied meat to your liking.

We pour the jellied meat into dishes, leave it on the table so that the jellied meat cools down to room temperature... Now, if you wish, you can again remove the collected fat from above.

Loosely covering the dishes with lids, put the dishes with jellied meat in the refrigerator for 1 night. Condensation may collect under a tightly closed lid. When the jellied meat hardens, you can tightly cover the lids on the vessels.

Pork leg and chicken jellied meat is ready. Decorate the frozen jellied meat with boiled carrots and parsley. Bon Appetit!

domashnie-recepty.com

Recipes. Simple, fast, tasty

Pork leg jellied meat is, one might say, a classic recipe. I propose to cook jellied meat from pork legs and chicken.

Pork legs - 2 large or 3 small
Half a chicken or two chicken legs (if you don't like white meat, it is better to choose the second option)
Water - about 4 liters
Garlic 1 - 3 cloves, at your discretion
Salt to taste
Black or allspice peppers
Bay leaves 2 - 3 pieces
Bulb onion 1 pc.

Pork legs should be soaked in cold water for at least 4 - 5 hours, preferably overnight. If the apartment is hot, put the pot in the refrigerator.
Then wash the legs, fill it with cold water, put the pan on the stove. After boiling, you need to salt, remove the foam, cook over low heat for 4 hours, and more is possible.
Add washed and gutted chicken to the future jellied meat or chicken legs, cook for at least an hour.
Half an hour before the end of cooking, you need to add a peeled whole onion, pepper and bay leaf.
A small nuance: if you add water less than an hour before the end of cooking, the jellied meat will not solidify well. At the end of cooking, the water should slightly cover the legs and chicken, about three to four centimeters.
Then you need to discard the contents of the pan in a colander and allow to cool slightly.
Next, we disassemble the jellied meat. Put peeled and finely chopped garlic on the bottom of the molds.
Select bones from pork legs, cut them arbitrarily and arrange them into molds.
The next layer is chicken meat, deboned and skinned.
If you change the sequence of layers, the garlic and legs will float on top.
Then pour the broth into a mold in a thin stream. According to the technology, it needs to be filtered, to be honest, I don’t do that. If you do not shake the pan, all excess will settle at the bottom.
Another nuance - try the broth with salt. The fact is that when the broth solidifies, the salt is felt less. Therefore, the broth should be slightly salty.
That's all. We carefully put the molds in the refrigerator.
You can decorate the jellied meat with figures of carrots, eggs, pickled cucumbers, herbs, cranberries.
Decorations must be laid out on the bottom of the mold, and before serving, the mold must be lowered into hot water for a few seconds, cover with a plate and turn over.
Children do not always eat jellied meat with pork legs, so for kids you can make a separate portion with one chicken meat, without garlic.

I advise you to cook a baked pork knuckle. Thanks to the beer added to the sauce, the meat and skin are unusually soft and aromatic.

apelsinka-rezept.ru

Let's start cooking jellied pork legs and chicken according to the recipe with the photo. The pork knuckle needs to be scraped with a knife, washed thoroughly, and excess fat should be cut off.

It is better to buy a chicken for jellied meat in a soup, you can buy a cockerel. I took one large pork leg, and if the legs are small, then two are needed. I will definitely pitch the legs over an open fire. If the legs are not treated with fire, then there may be an unpleasant smell in the jellied meat.

I carefully scrape the pork leg with a knife, removing the smoked spots. It is convenient to do this under running water. Then I cut the leg along the bone and cut off the tips of the hoof (you don't have to cut off the tips, but clean them well).

I cut the chicken in half, wash it thoroughly, removing all the dark particles from the ridge.

The meat must be soaked in water to get rid of the blood so that the jelly turns out transparent. I put the prepared, washed meat in a large saucepan and filled it with cold water for 3 hours. The water needs to be changed several times. You can leave the meat in the water overnight by placing the pan in a cool place, and in the morning, put it to boil.

Then I washed the meat well, placed it tightly in a tall saucepan and covered it with cold water. I usually put meat on the bottom, which takes longer to cook, and on top - chicken. I pour water in such a way that it covers the meat by about two fingers (3-4 cm).

Now you need to put the pan on the fire, bring to a boil, remove the resulting foam with a slotted spoon. It is necessary not to miss the boiling point so that the foam in the broth does not mix with it.

Then you need to reduce the heat and cook the jellied meat under the lid over low heat. It is important to cook the jellied meat at a low boil so that the liquid gurgles slightly. You need to constantly monitor, do not allow a strong boil, otherwise the jellied meat will turn out cloudy. You also need to know that you cannot add water to the jellied meat during cooking. If the jellied meat is not boiling very much, and the lid on the pan was tightly closed, then the water will not evaporate. I cook jellied meat for at least 7-8 hours. In the finished jellied meat, the meat is completely removed from the bone. It is necessary to carefully look at how the pork legs and knuckle are boiled. In addition, if you drop the broth on the index and thumb of the hands, and when the fingers are connected and disconnected, they will stick together, then the jellied meat is ready. The more stickiness in the broth, the harder the jellied meat freezes.

Answering the question of how to cook pork leg jelly according to a recipe so that it turns out tasty and aromatic, I always say that not only meat components, but also vegetables are important in this dish.
I clean and wash the carrots. Peel the onion, wash it, cut it into two or four parts.

I put carrots and onions in the jellied meat 1 hour before it is cooked.

Now turn off the heat, leave the jellied meat for 10 minutes to cool. There is usually a lot of fat on the top. This fat must be removed in whole or in part - this is a matter of taste. If you like a layer of white fat in the finished pork leg jelly on top, then you can leave it. If you want it to be transparent on top, then remove the fat with a spoon, and then, putting a paper napkin on the surface of the broth and removing it, you can collect the rest of the fat. Do this several times. I always leave a little fat. The fat protects the jellied meat from weathering. Whoever doesn't like it, you can simply remove the fat with a spoon in the frozen jelly before eating.

Gently take out the meat with a slotted spoon. The photo shows how in ready dish the meat comes off the bone easily.

It is necessary to remove all the bones, and cut the meat into pieces. It is advisable to sort out the meat with your hands, removing small bones. I cut the skins and cartilage finely and put them in the meat, as they help the jellied meat to solidify.

I carefully filter the broth through cheesecloth, folded in half in a wide bowl. Pour it in carefully so as not to muddy it. At this stage, I add salt and garlic to the jellied meat. I put a spoonful of salt in the broth and dissolve the salt in the broth. You need to salt to taste and a little stronger, since the meat will absorb some of the salt. Finely chop a clove of garlic and add to the broth. I pour the broth into the meat dishes, mix gently. It is necessary to pour into the bowls, taking into account that later, when you cover it with a lid, the lid does not touch the dish.

Cooking time - 24 hours (taking into account solidification).
Servings Per Container - 6 Pastries.

Well, now you know how much and how to cook (cook) jellied meat from pork legs, shank and chicken! Bon Appetit!

Winter has come, it's time for jellied meat. Many housewives prepare delicious jellied meat (jelly) for the festive table. And what a feast without a real traditional Russian dish! With mustard, garlic or horseradish, many people like this dish, spicy and tasty.

it delicious dish prepared as a snack for weddings, Christmas, Epiphany and of course for the New Year. Not a single meal is complete without this meat appetizer. Best snack with vodka. Delicate, rich, piquant, delicious, aromatic, simply amazing - here are a few simple words to describe the taste of jellied meat. It is not difficult to prepare. Recipes for this amazing meat dish there are quite a few, it is prepared from pork, and from beef, and from chicken, and even from fish. But the most delicious it comes from different varieties meat.

Composition:
Big turkey drumstick - 1 pc.
Pork shank - 1 pc.
Salt to taste
Onion - 1 head
Carrots - 2 pcs.
Bay leaf - 2 pcs.
Allspice peas - to taste
Black peppercorns - to taste
Coriander seeds - to taste
Garlic - 2 cloves
Canned corn - for decoration
Green onions - for decoration

Preparation:

Pre-soak the shank and drumstick in cold water to get rid of blood residues. This way we will achieve a more transparent jellied meat.
Then send the meat to cook for a long time over very low heat. All foam and fat must be removed.

Add spices literally half an hour before the jellied meat is ready. In this case, it will be bay leaves, black and allspice peas and whole coriander. You also need to salt the jellied meat.

At the same time, you need to add a couple of carrots and a head of onions right in the skin. Carrots and onions will add not only taste, but also color to the jellied meat.

Do not forget to remove the fat from the surface of the broth.

At the very end, add a couple of grated garlic cloves.

Jellied meat is cooked for a total of 2 hours. We take out the meat and let it cool. We disassemble the jellied meat. Separate the meat from the bones and cut into small pieces.

Place some diced carrots, some green onions and canned corn in muffin tins.

Next, lay out the meat, but not to the top.

Fill the meat with strained broth and send it to the refrigerator for solidification. This broth will solidify even without gelatin.

Before serving, put the molds in hot water for three seconds and put the jelly on a plate. It will turn out to be such a beautiful portion for one person.

On the festive table, such an elegant appetizer with mustard or horseradish will not stale, it will fly away! Bon Appetit!

Advice
Water for cooking is poured at the rate of 1 kg of meat - 1.4 -1.5 liters of water. This is provided that during the entire cooking process we will not add more water. And it is desirable to fulfill this condition!

Beef, shank and chicken aspic - a festive recipe

Many housewives prepare jellied meat for New Year's table... Aspic meat differs from aspic in that gelatin is not used in its preparation, only meat, animal legs, in general, gelling products. To make the jellied meat transparent, it is imperative to soak the meat for 4-5 hours, constantly draining the water and pouring it with clean cold water. Jellied meat should be cooked under a slightly open lid and at the lowest boil, in barely gurgling water. And it is also important to observe the proportions of meat and water. Fill tightly packed meat with water on one finger, taking into account that a third of the water will boil away. But you cannot add water to the boiled jellied meat, otherwise it will harden badly.

Composition:
Beef shank - 1200 gr
Beef leg - 1 pc.
Chicken breast - 1 pc.
Beef meat - 300 gr
Beef bone with meat - 1 pc.
Onions - 1 pc.
Garlic - 3 cloves
Carrots - 1 pc.
Peppercorns - 10 pcs.
Bay leaf - 3 pcs.
Salt to taste

How to cook jellied meat to make it tasty and transparent

Pour fresh water over meat and bones for jellied meat and cook. Do not top up any more water.

Boil. Be sure to remove all the foam, salt well. Usually, the jellied meat needs to be salted much more than you always salt the soup. Because, when solidified, the salt is felt weakly and the jellied meat will seem undersalted. But since the water will still boil away, it is enough to add medium salt, and then, at the end, add salt if necessary. Cover, leaving a 1 cm crack and cook for three hours.

Then add peppercorns, bay leaves and cook for another hour. Then put the washed onion whole, making cuts in it with a knife, as if piercing, and carrots.

Onions and carrots will give the jellied meat a bright golden color and a pleasant taste.

After another hour and a half, everything looks like this. It can be seen that the water has already boiled away by a third. Some of the bones have fallen off the meat and can be removed and discarded.

After 6-7 hours of cooking, under a slightly open lid, when the bones easily come off the meat, the onion and bay leaves can be thrown away, and the carrots removed. Try the broth with salt and add salt if necessary. Add the crushed garlic and turn off the heat after a minute.
Remove all meat and bones from the broth. Place the bones in a separate bowl and then discard.

Strain the broth through two layers of gauze or bandage and a sieve. Excess fat, peppercorns, chopped garlic, and small bones will go away.

Arrange the meat on plates and tins for jellied meat. When laying out the meat, we remove the skins, films, fat, leaving only transparent jelly cartilage and clean meat.

Pour the broth over the meat plates and leave to cool completely on the table. Then refrigerate. Jellied meat does not like the freezer, so it should freeze only in a cold, but not frosty place.

Turn the plate over onto the serving dish, slightly prying the edges with a knife. This is how it is transparent and meaty. Very tasty with horseradish or mustard. Happy New Year! Enjoy your meal!

Advice
Adding vegetables when cooking is a must! Thanks to them, the broth acquires a beautiful color and aroma.
Adding spices is a must, otherwise the dish will turn out to be "bland".
Salt twice, the first time a little after 4 hours, and the second time at the end of cooking, already tasting the broth.

Pork leg and shank jelly. Delicious recipe with step by step instructions

The only minus of jellied meat is to wait a very long time for the result. But! The work itself is only half an hour, the rest will be done for you by the stove and refrigerator. Buy a meaty shank top and one pork leg. Gelatin is digested from bones and skin, so these parts are needed for jellied meat.
Composition:
Pork shank - 1 kg
Pork leg - 1 pc.
Root celery - 1 pc.
Carrots - 130 gr
Onions - 130 gr
Bay leaf - 2 pcs.
Black pepper - 1 tsp peas
Allspice - 1 tsp peas
Garlic - 4 large cloves
Salt to taste
Water - how much is needed

How to cook delicious pork jellied meat

Rinse the meat and leg thoroughly under running water. If you see hairs on your skin, tar them over an open burner fire.
Pour the pork with cold water and let it stand a little - soak for about half an hour. Then drain the water.
We take a saucepan, put the meat tightly into it. And fill it with water so that it completely covers the meat, but not more, because if you take a lot of water, as a result, the jelly may not be dense enough.

We put the pan on fire. We will cook jellied meat for a very long time - until the meat is completely boiled. When the water begins to boil, foam will form - it is better to remove it. If you missed this moment, it's okay - just after cooking, strain everything through cheesecloth and clean the broth.
Place the lid tightly on the pot, turn on the lowest heat, and simmer for about two to three hours.

Preparing vegetables and spices for jellied meat

Take root celery and wash it thoroughly with a brush. Next, peel the carrots. And onions, which we also partially peel, leaving a thin clean top layer of the peel. Wash the parsley stalks.

We put vegetables and seasonings only after two to three hours of cooking the meat. After that, we bring the water to a boil again, make the very minimum heat, close the pan again with a lid and cook for another one and a half to two hours. If the water level has dropped noticeably and the meat sticks out decently, add a little boiling water. Most likely, you either have too much fire, or the lid is not closed tightly.
Salt everything. Peel the garlic, rinse, press or chop finely. As a result, cook the meat for about 4-4.5 hours.
Literally 5 minutes before the end, take out the vegetables and add chopped garlic. After this time, turn off the pan and let it stand, stretch for closed lid broth and meat for another half hour. Throw everything in a colander lined with gauze.

Separate the meat from the bones. Cut the meat, disassemble into fibers. If desired, add garlic passed through a press, boiled carrots. We take the form into which we will pour the jellied meat, and put the meat there.

Before serving, remove the fat from the top, immerse the pan in hot water for a few seconds so that the jellied meat melts slightly and moves away from the walls, and turn over onto a serving plate. Serve with herbs, horseradish or mustard. Bon Appetit!

Chicken aspic. Recipe without gelatin

Prepare chicken jelly without gelatin on chicken legs, if you can buy them, of course. It is chicken paws that contain a huge amount of gelling substance. The broth always comes out clean and transparent and always hardens very well.

Composition:
Homemade chicken - half
Chicken paws - 10 pcs.
Onions - 1 pc.
Carrots - 1 pc.
Bay leaf - 1 pc.
Peppercorns - 6-8 pcs.
Salt to taste

How to make jellied chicken without gelatin

The feet are sold well cleaned, even the claws are very good quality... But if necessary, clean and rinse them under running water. Peel the onions and carrots.

Cut off the wing and head from a chicken carcass. Resin over a gas burner, clean with a knife, wash the beak inside. Divide the carcass lengthwise into two parts, we only need half.

Pour three liters of water over the paws and head and place them on the stove. When the water boils, drain it, rinse the chicken again under running water and cover with clean water.

After boiling again, add the sliced onions and carrots. Foam will no longer stand out, but still collect fat from the surface of the broth. Boil the paws for 1 hour. All the time, the jellied meat is cooked on the quietest fire, it should not boil in any case. It should barely gurgle, otherwise a pure broth will not work. You don't need to stir the jellied meat either.

After an hour, add the chicken, it is better to cut it into small pieces. You need to cook the chicken until the meat is well behind the bones, about 4 hours. Domestic chickens are cooked for a long time. An hour before the end of cooking, salt the broth, add pepper and bay leaf.

The finished jelly looks like this.

Remove the chicken from the broth. Divide the meat into fibers and place on the bottom of a plate. Garlic can be added if desired.

Pour the cooled broth over the meat and put the chicken jelly in the refrigerator until it solidifies. You can cut carrots for beauty.

Chicken aspic without gelatin is ready! Bon Appetit!

Delicious pork shank and chicken aspic - recipe video

Take this interesting recipe on a note. This "Piglet" will certainly come in handy!

Meat for "Piglet" can also be cooked in a multicooker.

How to cook delicious jellied meat in a slow cooker

Cooking jellied meat in a slow cooker is a pleasure. This appliance is simply designed for these types of dishes. You can download all products, install the program and go about your business.
Composition:
Pork legs - 2 pcs.
Pork shank - 1 pc.
White onion - 1 pc.
Garlic - 1 head
Carrots - 1 pc.
Bay leaf - 2 pcs.
Black pepper and sweet peas to taste
Salt - 1 tbsp l.

How to cook homemade jellied meat in a slow cooker

Scrape the pork skin well at the shank and legs. Rinse thoroughly under cold running water.

Peel the onions and carrots. Take out the multicooker. Pour water into a bowl, place the shank, legs, vegetables and peppercorns there. The laurel leaf can be added right now or one hour before the end of cooking.

Pour water into the multicooker pot up to the maximum line. Install the Steam program. Wait until everything boils, remove the foam with a slotted spoon. Now you can add salt.

Close the lid of the multicooker. On the display, set the "Braising" or "Simmering" mode for four and a half hours. If you do not have such modes, you can use the "Multipovar" program, set the temperature - 90-100 degrees and set the same time.

10-15 minutes before the end of the program, open the lid of the multicooker and remove all the components from there. You will be left with broth. Chop the garlic and add it to the pot. The broth must be brought to a boil.

When the meat has cooled slightly, separate it from the bones. You can do this with a fork and knife, or you can just do it with your hands.

Now the meat should be chopped or torn into pieces and arranged in previously prepared forms. Top can be garnished with boiled carrots, chopped into rings, canned sweet corn or an egg of your choice.

All this beauty should be poured over with broth. Leave on the table until the dish is at room temperature, about 30 minutes. Then cover the molds with lids and put the jellied meat in the refrigerator to solidify. In time it will be from three to five hours.

Jellied meat should be served directly from the refrigerator in a frozen state. You can decorate it with sprigs of herbs, lemon wedges, and season with mustard or horseradish. Bon Appetit!

I hope that the article, recipes and tips for cooking jellied meat will be useful for you and will help you prepare a truly delicious and beautiful jellied meat. Have a wonderful holiday!

How to cook a delicious jellied meat from pork legs and chicken - a recipe with a photo step by step

This recipe is always made by my mom. Aspic meat turns out to be very tender and tasty due to chicken meat. To solidify jellied meat without gelatin, take pork legs, they will give viscosity and stickiness to the broth.

Ingredients:

Pork legs - 1 kg
Chicken carcass - 1 piece
Carrots - 1 piece
Onion - 1 piece
Garlic - 1 head
Pepper peas - 10 peas
Bay leaf - 3-4 leaves

First, you need to soak the meat overnight in order for the blood to leave the meat. This step should not be skipped unless you want a cloudy broth. After soaking, rinse the meat well with running water. Scrape the pork legs with a knife, if necessary.

Cut the chicken into thirds and place together with the pork legs in a saucepan. Pour water no higher than 3-4 cm from the meat and place on the stove.

For transparency of the broth, at the first boil, you need to drain the water, rinse the meat and fill it with new water.

Important! It is better to collect the foam before the broth boils.

As soon as the water in the saucepan starts to boil, reduce the heat on the stove, not allowing the broth to gurgle - boil. Cook the meat with the lid slightly open to avoid excess evaporation of the water. Do not forget to remove excess fat along with the foam - this will also affect the quality of the broth when it solidifies.

After 3 hours of cooking meat, add vegetables - onions and carrots.

Jellied meat will be cooked for 5-6 hours at a low temperature of heating the plate. Add garlic cloves, bay leaf and peppercorns half an hour before cooking.

To check the readiness of the broth to freeze, scoop the broth into a spoon and put it in the refrigerator for 10-15 minutes. If during this time the broth in the spoon becomes jelly, then the broth is boiled.

Remove the meat and vegetables from the pan and set aside to cool.

While the meat is cooling, strain the broth through a sieve. Instead of a sieve, you can use cheesecloth folded in several parts. Add chopped garlic to taste to the strained broth, about 3-4 cloves.

The meat is cold, separate from the bones and cut into small pieces. It is even better to disassemble it with your hands into fibers, so you will avoid getting small bones into the jellied meat.

Take the molds in which the jellied meat will freeze, put the meat and pour the broth.

Remember! For perfect solidification of the jellied meat, there should be two parts of meat and one part of broth.

Cover the molds with lids or cling film, and put in a cold place to harden.

When the jellied meat hardens so that it can be easily pulled out of the mold, lower the mold with jellied meat into a container with warm water, 3 minutes will be enough, then use a silicone spatula to gently move around the edges and turn the mold over onto the dish.

Delicious jellied meat is ready. Serve jellied meat with horseradish or mustard. Bon Appetit!

Jellied pork legs, shank and beef - a recipe with a step-by-step description

The coming year is the year of man's friend, the Dog. This means that meat dishes must be on the festive table. Jellied meat will be very useful on the table. And I will tell you how to cook it correctly and tasty below. The main thing here is not in a hurry, jellied meat does not tolerate haste.

Ingredients:

Pork legs - 2 pieces
Pork shank - 1 piece
Beef - 1 kg
Carrots - 2 pieces
Onion - 1 piece
Garlic - 1 head
Peppercorns - 10 peas
Allspice black pepper - to taste
Salt to taste

It is better to use fresh meat for jellied meat, not frozen; for this, it is best to buy meat on the market. Before cooking, the meat must be soaked for 3-4 hours, even better overnight. Since jellied meat takes a long time, start cooking in the morning.

Pork legs need to be cleaned and rinsed. Use a knife to cut your legs in half along the joint. Cut the drumstick and brisket into several parts. The size of the pieces does not matter, the main thing is that the meat fits in a cauldron or a deep saucepan.

Rinse the meat again and put it in a cauldron or saucepan, fill it with water and place it on the stove. Foam will form during the first 10 minutes of cooking and must be removed. After boiling, drain the first broth, pour cold water 5-7 cm above the meat level and place the pan on the stove. As soon as the water boils, reduce the heating temperature to a minimum, close the lid and leave to cook. Stir if desired.

In no case do not add water to the pan with meat when cooking.

After 5 hours, add to the cauldron or pan to the meat, the onion is straight in the peel for a golden broth, carrots, black peppercorns. Salt the broth, I advise you to oversalt a little when everything is ready to work out just right. Cover and simmer for another 1.5 hours.

When the meat is cooked, it should easily separate from the bone, remove it from the broth into a plate and set aside to cool. Strain the broth using a sieve or folded gauze, or use a clean cloth. Then add finely chopped garlic to the broth.

Separate the meat from the bones and divide it into fibers by hand, so that small pieces of bones will not get into the jelly. Put in a mold where the jellied meat will freeze. Pour the strained and cooled broth into the mold. Cover the dish with a lid or stretch wrap and refrigerate for 6 hours. Any form for jellied meat is suitable for you, or there may be several of them.

Such jellied meat can be decorated with garlic cut into slices, halves of a boiled egg, green peas, boiled carrots and fresh parsley leaves. What is not a dish for a holiday. Enjoy your meal!

Cooking jellied pork legs and chicken in a slow cooker

Cooking in a slow cooker is a pleasure, I can tell you that it makes life very simple. There are no difficulties at all, the main thing is to choose the correct mode and, if provided in the settings of your model, set the cooking time. Personally, I increasingly began to turn to this miracle technique for help. So, and we will cook jellied meat from pork legs and chicken. There is no significant difference in cooking on the stove or in a multicooker, but since we decided to make our work easier, let's get started.

List of required products:

Pork legs - 2 pieces
Pork (pulp or entrecotes can be used) - 500 g
Chicken legs - 1 kg
Carrots - 1 piece
Onions - 2 pieces
Garlic 4-5 cloves
Seasonings - salt, pepper, bay leaf - to taste

Before boiling jellied meat, you should always soak in cold water and the longer, the better. You can soak overnight and start cooking in the morning. I will not write about the need to thoroughly clean, scratch pork legs, you already know that.

The meat was soaked, washed, now we put everything in a saucepan in a slow cooker. Add vegetables at once - onions, carrots, black peppercorns and salt. I salt it by eye, if the broth is not salted in the end, it’s not scary, we will salt it at the end. Pour water into the multicooker saucepan up to the maximum allowed mark, I have 3.5 liters.

And now the most interesting thing, close the lid, set the "Extinguishing" mode, set the time to 5-6 hours and wait for the magic signal of readiness. You can put meat and vegetables on jellied meat overnight, in the morning the multicooker will wait in the heating mode. Very comfortably!

So, we get meat and vegetables from the broth, the broth needs to be filtered and, if necessary, salted. Grind the meat into small pieces and immediately add chopped garlic here. Put in a mold and on top of the meat with garlic, I advise you to sprinkle with fresh finely chopped herbs. Fill with broth, close and put in the refrigerator for 5-6 hours.

Such jellied meat can be served with sauce: grate horseradish and garlic on a fine grater, mix with finely chopped herbs and pour over sour cream. Minimum expenditure of energy, a lot of free time for other things. Ideal if you are having a celebration and need to prepare a few more dishes. Delicious and simple!

How to cook pork leg jelly in a pressure cooker

A very simple recipe on video

Pork and turkey jellied meat recipe

Turkey is a dietary meat. If you are watching your weight, this recipe is for you. The principle of cooking jellied meat from pork legs and turkey does not differ from classic recipes... Now I will tell you how to cook this dish deliciously.

Ingredients:

Pork legs - 2 pieces
Turkey drumstick - 1.5 kg
Carrots - 2 pieces
Onion - 1 piece
Garlic - 4 cloves
Black peppercorns - 8 peas
Salt to taste

Peel the pork legs and soak for 4 hours in cold water. Rinse the turkey drumstick and put it in a saucepan with the soaked pork legs, cover the meat with water. Put the saucepan on the fire and wait until the first boil. I advise you to drain the first broth so that the excess fat goes away and the broth turns out transparent when solidified. Rinse the meat and pan, pour cold water and put it back on fire.

Do not forget to remove the resulting foam, if you do not, it will settle in flakes in the pan, which will then affect the quality of the broth.

As soon as the water boils, reduce the heat on the stove. For quality rich broth boiling is not necessary, the water should, as it were, "move". Cook the meat for 5 hours and add vegetables: onions, carrots. Half an hour later, as vegetables were added to the broth, salt and add black peppercorns, cook for another half hour.

Remove the meat and vegetables from the broth and let cool. The broth must be filtered and garlic, passed through a press, added to it. Divide the meat into fibers and place in a mold or container where the jellied meat will freeze, pour the broth with garlic on top.

The traditional dish is jellied meat, which can be made from different types of meat. With the addition of turkey, the jellied meat will turn out to be tender and dietary. I'm sure even kids will appreciate this recipe.

How to cook jellied meat from pork legs and ears

Aspic from these offal is very beneficial for joints. It tastes like pressed meat. Cooking is simple and such a jelly freezes with a bang.

Ingredients:

Pork legs - 2 pieces
Pig ears - 1 kg
Onion - 1 piece
Garlic - 4-5 cloves
Seasonings - black peppercorns, dried basil, bay leaves, salt - to taste

Do not forget the main rule - meat for jellied meat should always be soaked for a high-quality broth. Clean the ears, especially in hard-to-reach places and the legs. Now put the pork legs on the bottom of the pan, and the ears are on top, they are embossed, so try to put them as compactly as possible and fill them with water. There should not be too much water, 4-5 cm above the contents of the pan. And put it on the stove.

After the first boil, drain the broth, rinse the legs and ears. Fill with cold water again and place on the stove. When boiling, reduce the heat to a minimum, boiling is an enemy for the jellied meat, so the broth will evaporate that we do not need it. Remove the foam as soon as it appears, you cannot pull here, everything will go to the bottom and you will get a muddy broth.

It takes 4-5 hours to cook such a jelly. Add the onion and seasonings an hour before cooking. Salt is best at the end of cooking.

Separate the legs from the bones and cut the meat into pieces, the ears can be folded into molds as a whole, or they can also be chopped if desired. Mix the strained broth through a sieve or cheesecloth with garlic, you can not grind it too much, cut into thin slices and fill the ears with meat.

Cover the mold and place it on the middle shelf in the refrigerator to set.

Here is such a delicacy we got. Decorate the frozen jellied meat with parsley leaves. Pork ears jellied meat will appeal to lovers of cartilage, it will crunch pleasantly on the teeth, connoisseurs will understand. When cut, the jellied meat will have an interesting meat pattern. Enjoy cooking and eating.

Pork jellied meat on the festive table

A rare feast takes place without jellied meat, especially in winter. This dish is loved and appreciated and for what it is. There is nothing difficult to prepare, you just need to stock up on time and patience. Meat appetizer- jellied meat can be decorated for every taste and please even the most fastidious guest.

Put the radishes cut into thin slices on top of the jellied meat, and put the cut into cubes along the contour bell pepper... Very spicy!

Use a cake pan, garnish with green peas and boiled carrots.

Simple and concise. In the middle boiled carrots in the form of a flower and parsley leaves at the edges.

If you really want to surprise everyone, put roses from boiled carrots and decorate with parsley leaves. Making roses is not at all difficult, but they need to be laid upside down on the bottom of the form, pour broth, let it freeze and then just put the meat on top and pour the rest of the broth.

Make portioned jelly. To do this, place the meat in muffin tins and garnish with boiled carrots and canned corn.

In the end, I want to give you some advice. Never cook jellied meat from frozen meat, the broth will be very cloudy and you hardly want to treat guests with such jellied meat. Ahead New Year, we are all looking forward to this holiday and a great weekend. Cook goodies and make your loved ones happy. Holiday greetings!