2020-08-13 / test@t

Turkey jellied meat

Now in supermarkets, among the usual legs, thighs and chicken liver, chicken legs are also found. Now we will all know why they are there and who are waiting for. Us - lovers of chicken jellied meat! They gell the broth miraculously and no gelatin needs to be used.

Ingredients

1 kg of chicken legs
2 turkey drumsticks
1 turkey wing
1 medium onion
1 carrot
5 cloves of garlic
5 black and allspice peas
1 bunch of mixed herbs for broth (parsley, dill, celery)
1 bunch of dill
salt

STEP-BY-STEP COOKING RECIPE

Step 1

1. Cut off the claws of the chicken legs. Pour boiling water over them and peel off the rough skin. Put the feet in a saucepan, pour 1.5 liters of water, bring to a boil. Reduce heat to low, cover and cook for 3–3.5 hours. The paws should become quite soft and fall apart, and the broth should be sticky. Strain the broth through a fine sieve.

Step 2

2. Place the drumsticks and wing of the turkey in a wide saucepan and cover with water so that it only covers the meat. Bring to a boil, reduce heat to low, remove foam and add onions and carrots, peppers and herbs to broth. Cook until turkey is tender, 1 hour - 1 hour 15 minutes. Season with salt.

Step 3

3. Remove the turkey from the broth, separate the meat from the bones and cut into small pieces. Transfer to a jellied meat dish or portion molds.

Step 4

4. Peel and chop the garlic. Chop the dill finely.

Step 5

5. Strain the turkey broth into a clean saucepan and add the chicken leg broth. Bring to a boil, taste - it should taste more salty than necessary. Add garlic and dill and simmer for 1 minute. Remove from heat and pour over turkey.

Step 6

6. Decorate the jelly as desired with egg slices, boiled carrots, green peas. Cool and refrigerate for 3-8 hours.

Preparation time

Cooking time

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