Chicken and turkey jellied meat is easy to prepare. Turkey meat is usually not very fatty. I peel the chicken legs of the oily skin before boiling. Therefore, the broth turns out to be transparent, like a tear, and the jellied meat after solidification is not covered with a layer of white fat. Try it, it's delicious. From the specified number of ingredients, 4 plates of jellied meat are obtained.
Purpose: For dinner / For a festive table
Main Ingredient: Poultry / Chicken / Turkey
Dish: Snacks / Aspic
- Chicken legs - 700 Grams
- Turkey Shoulder - 400 Grams
- Water - 2.5 Liters
- Gelatin - 20 Grams
- Onion - 1 Piece
- Carrots - 1 Piece
- Garlic - 3-4 Cloves
- Bay leaf - 2 pieces
- Salt - To taste
- Ground black pepper - To taste
Number of Servings: 12-14
How to cook "Chicken and Turkey Jellied Meat"
Prepare all the ingredients for making the jellied meat.
Wash turkey and chicken meat thoroughly. Place in a saucepan.
Fill with water and place on the stove.
Bring the contents of the saucepan to a boil. Reduce the fire to a minimum, remove the foam. Arrange the peeled onion and carrots.
Cook the chicken and turkey on the lowest heat for 3-3.5 hours until tender. Season with salt and pepper to taste. Add bay leaves and turn off after 10 minutes.
Remove the boiled meat from the pan, and strain the broth. Soak gelatin in cold boiled water for 10-15 minutes. Then put in hot broth and stir until completely dissolved.
Process boiled chicken with turkey by removing bones and skin. Only meat should remain. Chop it up and place it on plates.
Add chopped garlic to each plate and pour the broth over the meat. Send to refrigerator until completely solidified.
Chicken and turkey jellied meat is ready. Serve with horseradish and mustard.