The easiest way to make a transparent jelly from turkey, chicken. Jellied pork with legs or with beef can also be made transparent. To do this, you need to cool the broth well so that the fat solidifies and then remove it from the surface of the broth. I cooked my turkey jellied meat with the addition of chicken. The part of the wing is best suited: the shoulder and lower leg. They have enough bones and connective tissue to harden your jelly. As a last resort, add gelatin to the broth. And do not listen to those who claim that with gelatin it is no longer jellied meat, but aspic. Turkey jellied meat, in my opinion, is the most delicious. I will not argue with lovers of pork legs, because it is not for nothing that the sense of taste is the most individual.
Appointment: For lunch / For dinner / For a festive table
Main Ingredient: Poultry / Chicken / Turkey
Dish: Snacks / Aspic
- Turkey - 1 Kilogram (wing, thigh, drumstick)
- Chicken - 500 grams (leg)
- Garlic - 4-5 Cloves
- Carrots - 1 Piece
- Onion - 1 Piece
- Bay leaf - 2 pieces
- Salt - To taste
- Ground black pepper - To taste
- Water - 2.5 Liters
Number of Servings: 10-12
How to cook "Transparent jellied meat"
Prepare the ingredients for cooking the jellied meat.
Wash the turkey and place in a pot of water. Since the chicken will cook much faster, we do not put it at this stage. Bring the turkey and water to a boil, reduce heat to very low and skim off the foam. To make the jelly transparent, the broth should not boil, but barely gurgle.
After an hour and a half, add the chicken to the pan and continue to cook.
Add the onions and carrots and season with salt and pepper to taste.
Add bay leaves. Boil the jellied meat until the meat is tender.
When the turkey meat comes off the bone, the jellied meat will be ready. Remove the meat from the pan. Strain the broth.
Disassemble the meat by removing bones and skin. Only the pulp should remain.
Slice the meat and arrange it into shapes.
Add chopped garlic.
Fill the meat with strained broth and send the jellied meat in the cold until it solidifies completely.
Transparent jellied meat is ready. Serve with horseradish, mustard and sauces.