A Thousand Tips » How to cook jellied meat

Preparation

Duck meat must be washed, areas of skin with a large layer of fat must be cut off. Next, put the duck (or parts of it, such as thighs and wings) in a saucepan, fill with cold water and boil.

Then the first water needs to be drained, and each piece of duck and the pan must be thoroughly rinsed from fat. We pour fresh water and now you can and should add vegetables, spices, bay leaves, allspice and black pepper (peas).

Add a spoonful of salt; when the broth boils, mix well. Let it simmer for 3 hours and then add the carrots. It will add flavor and color to the broth. If desired, you can later make decorations from it. Simmer for another 1 hour.

Next, remove the meat and onions from the broth. Add agar-agar, previously soaked in water, and stir with a whisk.

The meat must be cleaned of skin and bones, cut into small pieces and placed on the bottom of the mold. Squeeze the garlic on top through a press.

Pour the broth into the molds, stir a little with a fork to evenly distribute the garlic. Immediately let the dish cool to room temperature, then you can refrigerate it overnight.

This jellied meat is delicious to taste with mustard or horseradish. Enjoy!

Recipe from morkovka, added on April 14, 2020 in the “Jellied meat” section

servings ≈ 6, time ≈ 4 hours min., calories ≈ 170 kcal. , fats ≈ 15 g., carbohydrates ≈ 1 g. print

Duck giblets 3 sets
Large onion 1 pc.
Garlic 1 head
Ground black pepper to taste
Salt to taste

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Cooking method Step-by-step recipe with photos

1. Wash and sort the duck giblets thoroughly. If necessary, we will resin it over the fire if there are feathers.

2. Place in a saucepan (in our case we use a 4-liter saucepan), peel the onion and add it there.

3. Fill with water so that it lightly covers the giblets. Place on the fire and bring to a boil, regularly skimming off the foam so that the broth is not cloudy. Reduce the gas to low so that the future jellied meat boils slightly and cover with a lid, leaving a small gap for 3 hours. It is important that the water does not evaporate too rapidly. During cooking, the jellied meat must be stirred occasionally to prevent the meat from sticking to the bottom of the pan and burning.

4. After three hours, you should have a little more than half the broth left from the original amount of water. By this time the jellied meat should already be cooked. We check for readiness in the following way: scoop up a little broth (not fat!) and wet your thumb and index finger in it. When the broth dries, the fingers should stick to each other as if coated with glue. If your broth behaves this way, then the jellied meat is ready and will definitely harden.

5. Remove the giblets from the pan and place them on a plate to sort through. We also carefully remove the onion from the broth and discard it. Season the broth with salt to taste and set aside to cool slightly.

6. Peel the head of garlic. We prepare molds for pouring jellied meat, squeeze a small amount of garlic into the bottom and add a little pepper.

7. Going through the offal: we removed all the heads, paws, skins, fat and bones, leaving only the liver, hearts, stomachs and meat. We cut the liver, hearts and stomachs into small pieces, tear the meat into slivers and place them in molds so that they are evenly filled.

How to cook jellied pork legs?

Those who do not yet know how to cook clear pork jellied meat should initially learn some basic points that accompany each of the many recipes:

Meat products are thoroughly washed using a brush, cut along the joints, soaked for some time and filled with clean water until covered and another 7-10 cm.
During the boiling process, be sure to remove the foam.
Do not allow a violent boil, but immediately reduce the heat to maintain a barely noticeable movement of the liquid in the vessel and simmer the contents.
Next is how long to cook pork jellied meat. For an ideal result, the brew should simmer under the lid for at least six hours. You cannot add water at this time.
In the middle of the cycle, add salt to the contents, add whole onions, roots, and spices, which traditionally should include bay leaves and peppercorns.
After cooling, separate the fillets from the bones, place them on plates or trays, pour in strained broth, and allow to harden.

Jellied pork legs - recipe

When preparing pork jellied meat, they often add shanks, less often ears, parts of the head and pulp. As a rule, during cooking, a lot of melted fat is released on the surface, which is preferably collected with a spoon into a separate bowl and used when preparing other dishes. The process of creating the dish is not quick and, taking into account the time for soaking and hardening, it will take about a day.

pork legs – 3 pcs.;
pork – 1 kg;
carrots, onions - 1 pc.;
garlic – 4 cloves;
seasonings

Prepared products are simmered in water until soft.
Throw in seasonings and roots and cook for some more time.
Separate the pulp from the bones and place in plates.
The broth is filtered, flavored with chopped garlic, and poured over the sirloin.
After it has completely cooled and hardened on the refrigerator shelf, you can try the jellied pork legs.

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Jellied chicken and pork

Jellied meat made from pork and chicken shanks is extremely popular, which fills the appetizer with an amazing taste and transforms its characteristics for the better. A domestic young rooster is ideal for creating the dish, but in the absence of one, you can also take a factory-made broiler carcass. In any case, the bird must be tarred over the fire and washed thoroughly. In 24 hours, 8 servings will be ready.

pork legs and knuckle - 1 pc.;
rooster – 1 pc.;
carrots, onions - 1 pc.;
spices.

Jellied meat is simmered from pork legs until half cooked.
Add the bird, let it boil and simmer for the same amount of time, adding roots along the way and seasoning the broth to taste.
When ready, separate the fillets from the bones and distribute them into suitable containers.
Pour in the strained liquid base and leave to harden.

Recipe for jellied pork legs with beef

The following recommendations will help you learn how to prepare jellied meat from pork feet and beef. In this execution, the dish turns out to be surprisingly rich and aromatic. Parsley root added with other products will add piquancy. It is preferable to use beef on the bone: brisket is ideal. You can order a snack for 8 people per day.

pork legs and drumsticks – 2 and 1 pc.;
beef – 1.5 kg;
carrots, onions, parsley root - 1 pc.;
seasonings

The ingredients used are prepared and cooked until half cooked.
Throw in spices and vegetables and continue simmering.
Place the chopped fillets on plates, pour in the strained liquid base and leave the delicious jellied pork legs to cool and harden.

Jellied turkey and pork feet

A recipe for jellied turkey and pork feet will delight followers of dietary dishes. Although pork is not a product used in dietary nutrition, the additional use of turkey pulp makes the meal lighter and healthier. To obtain the desired result, be sure to collect all the fat from the surface at the end of cooking. 8 servings will be ready in 24 hours.

pork legs – 3 pcs.;
turkey – 1.5 kg;
carrots, onions - 1 pc.;
spices.

The legs are prepared and cooked for 180 minutes.
They add the bird and simmer for the same amount of time, adding vegetable ingredients and spices in the middle of the cycle.
Place the chopped fillets into vessels and fill with the broth.
Leave the jellied pork legs to harden in the cold.

Read also: Beans stewed with onions in a slow cooker

Jellied duck and pork feet

Next, you will learn how to prepare jellied pork legs with duck. This nutritious brew variation tastes better when used with poultry. It needs to be tarred, washed thoroughly and cut into large pieces. Be sure to cut out the sebaceous glands above the tail and tail, which can give the broth an undesirable taste. You can prepare 8 servings per day.

pork legs – 2-3 pcs.;
duck – 1 pc.;
roots.

Prepared meat components are allowed to simmer for 7 hours.
In the process, the brew is flavored with spices and vegetables.
Separate the pulp from the seeds, place it in containers, cover with strained broth, and allow to harden.

Jellied pork legs with gelatin - recipe

It happens that the broth does not want to harden and acquire the desired dense structure. This happens if the meat parts were cooked in a large volume of liquid or for insufficient time. To minimize the risk of failure, you can cook pork jellied meat with gelatin or add the latter in diluted form to a dish that has not frozen. 8 servings will be ready in 16 hours.

pork legs – 2-3 pcs.;
meat pulp – 1 kg;
gelatin – 20 g
roots, garlic, seasonings.

Jellied meat is made from pork legs and sirloin, adding carrots, onions and spices in the process.
Place the meat on plates.
Diluted gelatin and garlic are mixed into the liquid base and poured on top.
Leave the snack to harden.

Jellied pork legs in a slow cooker

It's easy and simple to prepare jellied pork knuckle in a slow cooker. The device maintains the desired temperature and proper simmering, which prevents unwanted bubbling and, as a result, ensures a clear and light decoction. Additionally, you can use any type of meat or poultry. From the specified amount you can make 8 servings per day.

pork legs – 2-3 pcs.;
meat – 1 kg;
onions and carrots – 150 g each
garlic, spices.

All products are prepared and placed in a multi-device container with water.
The dish is prepared on “Stewing” for 6 hours.
Distribute the fillet with the broth into the vessels and leave in the cold to harden.

Description

Jellied meat is a holiday dish made from fish, meat, and vegetables.
One of the most common jellied recipes is poultry jellied meat. Jellied meat is prepared mainly from rooster, but it can also be prepared from chicken, goose, turkey, and duck . Today I want to share with you, dear friends, a recipe for making jellied meat from domestic duck.

How to cook:

2. Place the carcass pieces in a saucepan, add cold water (1.5 liters of water for half a kilo of meat), and put on fire. Do not cover the pan with a lid. When the broth boils, collect the foam with a slotted spoon, reduce the heat and simmer for an hour and a half.

3. After this time, place 2-3 peeled and halved onions and 1-2 carrots into the pan. Salt the broth to taste. Cook until the meat is done. Usually, domestic duck meat takes a long time to cook, and sometimes it still remains tough. In such cases, you can add 25 grams to the broth. vodka, then the meat will become soft and tender.

4. Remove the finished meat from the broth and place it on a plate. Pour ground black pepper into the broth, add bay leaf and pressed garlic. Boil for one or two minutes and turn off the heat. If necessary, use gelatin, but do not boil. Stir everything well and let it brew for 5 minutes. Then, strain through cheesecloth.

Jellied pork and duck in Ukrainian: step-by-step recipe with photos

To prepare pork jellied meat at home we will need:

Pork pulp
Whole duck carcass
Chicken legs
Onion
Carrot
Greenery
Salt, seasonings

Step-by-step photo recipe on how to prepare pork jellied meat at home:

I always cook jellied meat in a large pan, since we have a large family and so that there is enough for everyone. First, you need to clean the chicken legs. I do it as follows. I fill them with hot water and quickly clean them. You also need to trim your nails. Now I put the pork, duck and cleaned legs into a deep pan and fill it with water.