Jelly

[Cake]

Cakeas promised, we cook

Jelly

2 pork legs
1 chicken or cock, which is even better (1-1.5 kg)
1 onion
1 carrot
peppercorns
Bay leaf
salt, pepper, garlic, vinegar

As far as I know, recently, pork legs are being sold already scraped, white and clean. But if not, then the legs need to be thoroughly scraped with a knife and washed. Cut off the hooves. An ax is not needed for this, you just need to find the cartilage connection. Cut the legs in half lengthwise, which is also quite realistic.
Pour cold water over the legs, bring to a boil, reduce heat, let it boil for a few minutes, drain the water, wash the legs under cold water, wash the pan. Fill the legs with water again.
I like to have enough meat in the jelly and do not pour a lot of water. For the total weight (legs + chicken) for 1 kg of weight - 1 liter of water + 250 ml.
So, we bring the legs, filled with water to a boil, carefully remove the foam, adjust the heating (the water should shake slightly) and cook for 4 hours.
Now we cook the chicken. We shred it at random, fill it with cold water, bring to a boil, reduce the heat, let it boil for several minutes, drain the water, rinse the chicken thoroughly. We send the chicken to the pan to the legs. Put in the broth the onion in the husk (cut off only the "bottom" and the tail), peeled carrots, a couple of bay leaves, 10 allspice peas, salt. Bring to a boil, remove the foam, adjust the heating (the water should tremble slightly), cover with a lid and cook for another 2 hours (if the bird is elderly-3).
The boiling must be monitored all the time !!!!!! If the jelly boils too much, it will turn out cloudy !!!
Using a slotted spoon, remove the meat, onions, carrots and everything else that floats in it from the broth. We take out the broth to the balcony.
In the meantime, separate the meat from the bones and cut it into cubes, as it turns out. At this stage, you will already know for sure that your jellied meat will harden perfectly, your fingers will stick together. We pass a couple of cloves of garlic through the garlic, add to the meat, mix thoroughly. Unfold m meat by shape.
Neatly, trying not to rock the pan, bring the broth. If you've been fiddling with meat for a long time, a fatty film has already formed on the broth. We remove this film carefully with a slotted spoon.
Bring the broth cooled to room temperature to taste - try again for salt, pepper with ground pepper, add 2 cloves of garlic passed through a garlic press, pour in a dessert spoon of vinegar (9%), mix thoroughly.
Fill the meat with broth. If you are not confused by the layer of fat on the jelly, then the process is over. If you like transparent jellied meat, then you will have to make one more manipulation. Take a paper tea towel and gently, holding the towel with both hands, quickly run the towel over the surface of the broth. The fat will be absorbed into the paper.
Place the jellied molds in the refrigerator and wash the dishes calmly.

If you also bought a pork shank, then put it in the broth when the legs are cooked for an hour.
The most delicious jellied meat in my life I cooked from beef tails alone.
If you have a pressure cooker, do the same, only cut the cooking time in half.

[Stеrn]

Stеrn, what a beautiful chill (it is big, but this is small).
With a rooster, in fact, the most wonderful jelly is obtained. But I don't like garlic in jellied meat. But this is a matter of taste.
Or is it jelly right?

[Jelly and jellied meat, in general, are the same]

With a rooster, in fact, the most wonderful jelly is obtained. Or is it jelly right?

From wikipedia:
jelly (aspic) - a dish of thickened to a jelly-like mass from cooling meat broth with pieces of meat.

Jelly is not a type of jellied food, since the jelly-like consistency of jellied dishes is a consequence of the use of jelly-forming substances, such as gelatin and agar-agar, and jelly is an independent dish that does not require additives.
Jelly and jellied meat, in general, are the same... Basically, this dish is called jelly in the western regions of Russia, while from the Urals and further to the east, the dish is called aspic. In addition, sometimes the name "jelly" is applied to a dish obtained from pork or pork and beef broth, to distinguish it from a dish obtained exclusively from beef broth. Ideally, the jelly is prepared from a cow's head, brains and all four legs, however, it is quite acceptable to use only the legs, adding pieces of meat, tails, etc. If we are talking about using pork in the jelly, it is good to use pork ears , tails, legs. In general, parts of the carcass that have sufficient gelling agents should be used for the jelly. There are national varieties of jelly, for example, the Georgian dish of the husband, Moldavian jelly from the rooster, etc.
It is curious that from the German word Sulze (jelly) comes the Russian "brawn", which does not refer to jellies and is a separate dish.

pour in a dessert spoon of table vinegar (9%)

Why vinegar?

Take a paper tea towel and gently, holding the towel with both hands, quickly run the towel over the surface of the broth. The fat will be absorbed into the paper.

But then it (the fat) will have to be thrown away. It's a shame ...
I usually collect the already frozen fat and then add it to either potatoes or porridge.

[Stеrn]

Stеrn, thank you for the jellied meat !!!! There were some questions.
1.Why vinegar?
2. Why does the meat need to be boiled in boiling water for several minutes and then poured out? Moreover, the manipulation of both legs and chicken.
3. Did I understand correctly. that for 2 legs and a kilo of chicken we take 1250 ml of water for the whole process?
4. Add pork shank to the chicken or cook instead of chicken?
5. Why cut the legs? They won't cook together whole?
Do not misunderstand me, I do not doubt the result, but I am interested in the metaphysics of the process! Because I want to understand the differences between my technology and yours and finally find out why I get a fat, muddy mess, and your beauty is delicious

[Cake]

Cake, I'm telling!

1. Only for your sake I revealed a family secret!
Vinegar amazingly emphasizes the taste and richness of the broth. Try it, you won't regret it!
The only condition is not to pour vinegar into an aluminum pan !!!! The broth will turn green instantly!

2. I always drain the first water when I cook the broth.
Benefits.
a). Carcinogens go away with the first water.
b). When you pour out the water, you will see what is left in the pan ... What transparency of the broth can we talk about ?!
in). There is practically no need to collect foam during the second filling.

3. You got it wrong.
The legs and chicken must be weighed and TOTAL weight taken into account.

4. If you have a shank, feel free to add it! But if the "toad strangles", you can replace the chicken.

5. Legs will weld, of course, as a whole. But! If the legs are cut open, it will be easier for the gelling substances to enter the broth and the remaining blood will be released during the first pour.

Yes, I will gladly answer all your questions !!!

And I also have such a question: the hoof itself must be cut off, there is no gelatin in it? I don’t remember whether I cut it off or not ... I cooked jellied meat for a long time ... most likely - no Vinegar took note of

Be sure to cut off the hooves! There is nothing good about them! Why do we need to boil our nails ?!

[Stеrn]

Stеrn, excuse me, can I insert my own 5 kopecks? I didn't quite understand: at what stage do you put vinegar in the jellied meat?

[Caprice]

Caprice, pour vinegar just before pouring, when I bring the cooled broth to taste.

abalone, thanks! The points for which my version of jellied meat "disappeared" were outlined. I will take everything into account. I wrote it down, I need to comprehend and buy products. It is clear that pour the vinegar at the end, without boiling.Otherwise, the acid will destroy all the gelling agents (I know this from confectionery). Didn't you cook jellied meat in a slow cooker? I understand that this can be done, I'm interested in: exactly you did this recipe in this wonderful saucepan?

[Cake]

CakeI understand that I look like white green crow, but I don't have a multicooker!

Sеrn, I practically do everything like you, but now I have a question. Why put all the meat separately, I immediately boil everything (legs, chicken or another piece of pork, beef), drain, my meat, a saucepan, then add onions, carrots, whole and then cook on low heat for 6 hours, and you separately legs then add chicken and cook for 4 hours only

I, too, like Konek, put everything at once and usually cook at night on low heat so that sometimes the bulks float up here and there, then I chop the meat, there finely chopped garlic, pepper and pour the broth, leave on the table. After 15 minutes I take a plug and pry on the fat film that forms on top, it is removed like a cover. then again and the jellied meat is transparent like a tear of a baby and delicious

Oh, girls, how many housewives there are so many recipes and methods for cooking jellied meat
the main thing is to collect fat

I have taken on board the idea with vinegar, I will definitely try. I have already cooked jellied meat in a slow cooker 2 times, and both are successful, frozen and tasted delicious. Truth without a cockerel

[I fill it with cold water and leave for 6-8 hours in cold water in a cold place]

As far as I know, recently, pork legs are being sold already scraped, white and clean. But if not, then the legs need to be thoroughly scraped with a knife and washed. Cut off the hooves. An ax is not needed for this, you just need to find the cartilage connection. Cut the legs in half lengthwise, which is also quite realistic.

I have not seen legs that have already been processed to such an extent that they could be cooked right away.

I do this: if necessary, I smear it on gas, rinse it, then I also remove the copty, cut it lengthwise into four parts and I fill it with cold water and leave for 6-8 hours in cold water in a cold place (on the loggia). You can change the water once.

And only then I will scrape. After soaking in water, the legs are scrubbed easily and simply, the entire top layer and legs are removed only then they become white and clean.

Then everything is usual.

Oh, girls, how many housewives there are so many recipes and methods for cooking jellied meat
the main thing is to collect fat

I only remove the foam, and I don't bother with fat.
When the jellied meat in the trays hardens, collect all the frozen fat from the surface with a fork and throw it away. Turn it over onto a dish - beauty and deliciousness!

Maybe my "tricks" will come in handy. I've already taken note of the vinegar.

I have not seen legs that have already been processed to such an extent that they could be cooked right away.

I bought legs at Bill's supermarket at home. So they were not only clean and without hooves, but already cut into circles.

And my meat is puffing in the cartoon, I will make jellied meat. In principle, I do everything as in the recipe ... but what does vinegar give? never added ...

[Suslenka]

Suslenka, this is a family secret!
Vinegar amazingly emphasizes the taste and richness of the broth.

Caution!!!! No more than 1 tablespoon of 9% vinegar and only in the cooled broth !!!!!!!!!!!

[Stеrn]

Stеrn

Uppsss ... came out with a jelly hitch. I salt the broth itself along with the meat in the last third of cooking until it is barely salty, after cooking I take out the meat, salt it to taste when I cut it, then I bring the broth itself to taste to salt and pour in the meat.
You don't salt the sliced ​​prepared meat anymore?

Usually not. But if you suddenly do not add salt, you can also add salt that has already been laid out on plates. Why not?

Sеrn, delicious jellied meat with vinegar! I'm already eating up ... but I did a full cartoon!

You can join me with your thanks for the hint to add vinegar to the jellied meat to enhance the taste. I did so, the people were shocked, everyone liked it so much.

point, take the job. Jelly. Two legs from a pig and 700g of lean beef. I cooked exactly according to your technology, but in a multicooker on the "Quenching" mode
I don't eat jellied meat at all, so I tried it only for salt and the presence of spices and that's it. But my husband screwed up with great pleasure! to the timid question "Well, how?" An optimistic followed: "Excellent! I would always be like this!"
This he dined at once:

In my opinion, comments are superfluous.

Hello, Stеrn, and today I finally cooked jellied meat according to your recipe from beef tails alone... You're right, this is something! Even my three-year-old son ate with pleasure, gave a treat to a friend, and she also caught fire. I downloaded a folder with your recipes and rushed home to "create".

Stellochka tell meJelly
we cook the legs for about 4 hours + with chicken for about 2 more hours, right?

we cook the legs for about 4 hours + with chicken for about 2 more hours, right?

Quite right!

Stelochka thanks for the recipe

[Tanechka]

Tanechka, to health and thanks for the report!

Quite appetizing aspic!
A little liquid is not enough, but for my taste, it is better this way than vice versa.
This chuyka will come to you - how much water to pour.

Stella you are right, not enough liquid: ((

When you pour out the water, you will see what is left in the pan ... What transparency of the broth can we talk about ?!

I usually filter it when pouring it, and then remove the grease with a paper towel. It turns out like glass.

I usually filter it when pouring it, and then remove the grease with a paper towel. It turns out like glass.

This is not worth doing. The greasy film on top is an excellent preservative for jellied meat when stored in the refrigerator.
You can and should remove fat when serving jellied meat on the table

This is not worth doing. The greasy film on top is an excellent preservative for jellied meat when stored in the refrigerator. You can and should remove fat when serving jellied meat on the table

Alas, it is impossible to store - they eat everything. :-) By the way, how to remove the fat that is frozen and stuck tightly to the jellied meat?

By the way, how to remove fat that has frozen and stuck tightly to the jellied meat?

Perfectly removable with a knife-fork-spoon, just assemble carefully. I do it right in the common tray, and then I cut it into portions there and transfer it to portioned plates, or to the general one and put it on the table. It turns out neat and clean.
I throw away fat, it doesn't work for me