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2020-08-13 / test@t
Pork shank and chicken jellied meat in a slow cooker
Jellied meat is one of the favorite dishes in our family. On the New Year's table, this appetizer is considered mandatory for us. Delicious jellied pork shank and chicken legs can be cooked in a slow cooker.
Ingredients
- pork shank 800 g
- chicken leg 2 pcs.
- onion 1 pc.
- carrots 1 pc.
- bay leaf 2 pcs.
- salt to taste
- allspice peas 3 pcs.
- peas of black and white peppers 7 pcs.
- garlic cloves 4 pcs.
- green peas to taste
- greens to taste
- water
STEP-BY-STEP COOKING RECIPE
Step 1
Pour the shank and chicken legs with cold water and leave for 4-5 hours. Rinse with clean water.
Step 2
Fold the shank and legs into the multicooker bowl. Add peeled onions and carrots, bay leaves, pepper.
Step 3
Add water to the maximum mark on the multicooker bowl (I have 1.6 liters). Salt. I put salt in a tablespoon with a small slide.
Step 4
Switch on the Quenching program, time 6 hours. After an hour, open the lid, remove the foam.
Step 5
Cook until the end of the program.
Step 6
Take out meat and vegetables. Strain the broth.
Step 7
Cut the garlic into plates or dishes, put green peas and slices of boiled carrots. Pour in some broth.
Step 8
Separate the meat from the bones, disassemble into small pieces.
Step 9
Pour in broth. Put in the refrigerator.
Step 10
Done! Aspic freezes perfectly.
Step 11
Dip a cup of jellied meat in hot water for 20-30 seconds. Then turn onto a plate. Decorate with herbs.
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