Cooking description:
Jellied meat is often prepared for a festive table, but on weekdays this dish is available to many. So do not deny yourself the pleasure of enjoying a wonderful cold snack, which has been honored for more than one century. The composition of the meat in the jellied meat can be anything. Pork and beef legs, beef shanks, pork shank are very popular. But from the listed products, the jellied meat turns out to be quite fat, not everyone can eat it and not everyone likes such a dish. I propose a dietary recipe for jellied meat. In addition, it turns out to be very tasty thanks to the turkey, transparent as a tear and beautiful.
Purpose: For lunch / For dinner / For a festive table
Main Ingredient: Meat / Poultry / Chicken / Turkey / Pork
Dish: Snacks / Aspic
Ingredients:
- Turkey drumstick - 700 Grams
- Chicken leg - 350 Grams
- Pork - 250 Grams
- Onion - 1 Piece
- Carrots - 1 Piece
- Bay leaf - 2 pieces
- Garlic - 4-5 Cloves
- Water - 2 Liters
- Gelatin - 20 Grams
- Salt - To taste
- Ground black pepper - To taste
Number of Servings: 12
How to cook "Aspic from three types of meat"
Prepare the ingredients for cooking the jellied meat.
Wash all three types of meat and put in a saucepan.
Fill with cold water.
Bring to a boil, reduce heat and remove foam.
Add the onions and carrots to the saucepan.
Cook the meat until tender. Chicken will cook much faster than turkey and pork, so you should get it earlier. 10-15 minutes before the end of the preparation of the jellied meat, put the bay leaf in the broth, salt and pepper to taste. You can add dill or parsley stalks.
Then remove the meat from the pan.
Strain the broth. Pour gelatin with 4-5 tablespoons of cold water, let it swell. Then put in hot broth and stir until the gelatin is completely dissolved.
Separate the meat from bones and skin, finely chop and place on plates. Add chopped garlic, cover with broth. Put in the cold until it solidifies completely.
Serve as an appetizer with horseradish, mustard, and ketchup.