Jellied meat is a classic dish of Ukrainian cuisine that is very easy to prepare.
Jellied meat is a traditional Ukrainian dish that is prepared for the holidays. And for the New Year, and for Christmas too. There have long been several secrets in preparing jellied meat: the correct choice of meat (with a gelling effect), transparency, additional slices of vegetables for beauty and spices. The recipe was shared on the Besahy website.
Aspic
Ingredients:
- Pork leg – 1 pc. (up to 1 kg);
- Rooster or chicken – 1 pc. (2-2.5 kg);
- Bay leaf – 2 pcs;
- Black peppercorns – 15 pcs;
- Allspice – 5 peas;
- Carrots – 2 pcs;
- Onion – 1 piece;
- Garlic – 1 head;
- Salt – to taste;
- Water – 4 l.
Rinse the meat in cold water several times. It is better to cut the leg into two parts. Divide the rooster carcass into portions. Soak all meat in cold water for several hours. Drain the water.
Place the meat in a saucepan and cover with water. As soon as it boils, drain it. Rinse the meat again, add fresh water, add salt. Cook until it boils. Once this happens, reduce the heat to low and simmer for six hours. If the bird cooks faster, remove it.
From time to time you should remove foam and fat from the surface of the broth. This is the only way the broth will turn out clear.
An hour before readiness, add a whole washed onion and whole peeled carrots to the broth. 30 minutes before the end of cooking, add allspice and bay leaf.
When the meat comes off the bones, remove it from the broth and let it cool.
Add peeled garlic through a press to the broth and add salt if necessary. Cover and let sit for half an hour.
Remove the meat from the bones, place on plates, pour in the broth, which is strained through a strainer or cheesecloth.
Garnish if you like: carrots, olives, or herbs.
Place the jellied meat in the refrigerator to harden. You can savor it the next day.
In addition, you can prepare a delicious vinaigrette.