There are people for whom the main decoration of the festive table is fruits and exotic snacks, and jelly is not in the first place. But I’m pretty sure it’s temporary. And traditional, but no less delicious dishes, which include jelly, will soon take their rightful place in the menu.
Traditional jelly differs in that it includes a variety of meat products. Here and pork legs-ears, and beef shank, you can add pork and beef flesh, Turkey shank and chicken soup set-as you like. Today we will consider 2 variants of this wonderful cold dish without the use of pork.
Chicken jelly
The main ingredients in this dish are chicken meat and legs. You can buy an ordinary store broiler, but it is better to choose a more agile specimen, the ideal option is a home cock. Paws are not often found in the store at home, but many poultry farms offer similar products in their branded departments.
Ingredients:
- 1 chicken weighing about 2 kg,
- 8-10 pieces of chicken feet,
- 1-2 pieces of onion,
- 1-2 medium sized carrots,
- 1-2 Bay leaves,
- 8-10 peas of black pepper,
- 5-6 cloves of garlic,
- salt,
- water.
For decoration:
- 2-3 boiled eggs,
- green.
Preparation
My chicken, thoroughly cleaning out the interior, remove what you don’t eat, for example, rump, neck, skin. If they do not bother you, you can leave. Cut the carcass into 4 parts. Paws wash, cut off the claws, remove the hard film.
All put in a pan and fill with water. After boiling, carefully remove the foam — this is the key to the transparency of the broth. Cook the chicken in the broth on a very low heat (to slightly boil) 5-7 hours. Then put in a pan peeled carrots and onions and cook for another 30-40 minutes.
After that, add pepper, Bay leaf, garlic, salt and boil for 10 minutes. Remove from the stove and let stand for another 20 minutes.
Take everything out of the broth and strain it using a sieve laid with a napkin. We don’t use boiled vegetables anymore. Chicken meat disassemble and cut into small pieces. What to do with the cartilage — decide for yourself. I have all of them removed, but if you like that sort of consistency, then cut and leave.
Put the meat in molds or plates, cut the boiled eggs into slices and lay on top of the meat. Pour the broth over the meat, being careful not to stir. After the broth has cooled to room temperature, put the molds in the refrigerator. After hardening (6-8 hours) the dish is ready. I usually do it in the evening, so that it freezes at night. Remove the jelly from small containers easily, after lowering them for a couple of minutes in hot water. Garnish with herbs and serve.
Beef jelly
For its preparation will require parts of beef carcass, giving a lot of gelling agents. These are legs, shank, tail, meat on a bone (ribs, brisket). Meat pulp is not worth putting a lot, because then the jelly hardens worse.
Ingredients:
- 1 beef leg,
- 1 beef tail,
- 300g shank,
- 200 g bacon,
- 2 onion heads,
- 2 carrots,
- 8-10 peas of black pepper,
- dried dill (umbrellas or sticks),
- 1 Bay leaf,
- 4-5 cloves of garlic,
- salt,
- water.
Preparation
Before cooking, the legs and shank (if it is with the skin) should be soaked and thoroughly cleaned — scrape with a knife (hard brush, kitchen metal mesh) until the surface is completely clarified. With hooves, it is desirable to cut off the top layer.
Then the leg is cut lengthwise, or completely dismembered into smaller parts. Put all the meat products in a saucepan, pour water and bring to a boil. After the water is drained and thoroughly wash all the pieces, as well as the pan, washing off the walls and bottom of the protein scum.
We stack clean meat products in a washed pan, fill with water so that the meat is completely covered plus another 1.5-2 cm for boiling. Put on the fire and bring to a boil. Carefully remove all the foam. Then leave the jelly to cook on a very low heat for 5-6 hours.
Now put in a pan peeled carrots and onions – it is not necessary to clean, rinse well enough. Add the dill sticks, black pepper-peas, salt and cook for another 1 hour.
Then we take out vegetables and meat products from broth, and it we filter through the sieve laid by a napkin. In my opinion, this is an absolutely mandatory procedure, especially if you purchased meat at the market, where it is chopped, not sawn. Broth take out in the cold.
Peel the garlic and passed through the press or finely chop. Spread out on the bottom of the molds. Separate the meat and boiled cartilage from the bones, chop, arrange on trays on top of the garlic. Remove the fat from the broth. If he managed to freeze on the surface, then remove it will be quite simple. If not, collect with a flat spoon or napkin.
Gently pour the broth over the meat, without stirring it, allow to cool to room temperature. Put in the refrigerator for 6-8 hours. The finished dish can be decorated with greens, pickles, mustard and horseradish.
I proposed you 2 options traditional snacks, under preparation which not will suffer nor one pig. Choose which one you like best and feel free to put it on the holiday table. Share with us in the comments what jelly you prefer to cook and why.