Skewers
2020-08-13 / test@t
Aspic meat and chicken
What a New Year's table without jellied meat ?! I propose to cook jellied meat in a slow cooker from beef, chicken and pork legs.
Ingredients
- pork legs 2 pcs.
- chicken 600 g
- chicken fillet 1 pc.
- beef with bone 1 kg
- onion 1 pc.
- carrots 1 pc.
- dill 3-4 branches
- 2 stalks of green onions
- black peppercorns 10-12 pcs.
- bay leaf 2 pcs.
- garlic cloves 5 pcs.
- green pea
- salt
STEP-BY-STEP COOKING RECIPE
Step 1
Pour pork legs, chicken, chicken fillet, beef (meat with bone) with water and leave for 8-10 hours.
Step 2
Rinse with cold water, clean the legs. Fold into the multicooker bowl. Add peeled onions and carrots, sprigs of herbs.
Step 3
Pour in water, so that the meat is covered with water by at least 1 cm. Ideally, 3 cm. In a multicooker, the liquid boils away less intensely than when cooking on the stove.
Step 4
Bring to a boil (I am using the Multi Cook program). Skim off the foam. Season with salt, pepper and bay leaves.
Step 5
Cook jellied meat for 5 hours. Extinguishing program.
Step 6
Strain the broth through several layers of cheesecloth. Allow the meat to cool. Save the carrots.
Step 7
Put finely chopped garlic in a bowl for jellied meat. Add green peas and boiled carrot slices. Pour in some broth.
Step 8
Separate the meat from the bones, disassemble into small pieces. Arrange in a bowl for jellied meat.
Step 9
Pour in broth. Put in a cold place to freeze for 6-8 hours.
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