How to learn how to cook delicious turkey jelly 🍗

Kitchen appliances and utensils: cooker, pan, cutting board, knife, containers with a lid, refrigerator, ladle, sieve, gauze.

Ingredients

Step cooking

1. Pork or beef legs are usually used to make jellied meat, but I recommend that you try cooking this dish based on turkey. After all, this type of meat is widely known for its tenderness, high protein content and low calorie content. Wings and thighs of a bird are excellent for aspic from turkey, since collagen, which is located in the joints, is necessary for hardening of aspic. You can also add a turkey neck, which will add broth and fillet to the density of jellied meat. I recommend soaking the selected parts before cooking in cold water for half an hour.
   
2. Cut the wings over the joints and put in a deep saucepan. Pour the meat with cold water and place the pan on a large fire, covering it with a lid.
   
3. After the water boils, turn off the heat, drain all the water, and rinse the meat from the foam. Wash the pan, lay the meat back on the bottom and pour 2.5 liters of filtered water. Add the peeled onion, carrots, seven peas of black pepper, a bay leaf and put on a large fire until it boils.
   
4. As soon as the water boils, the fire must be reduced to a minimum power and cooked under a closed lid for about ten hours. One hour before cooking, add one tablespoon of salt to the container.
   
5. Ten hours later, remove the pan from the heat. Put the meat on a cutting board, separately get boiled onions and carrots.
   
6. Peel and chop the garlic. Then pour it into the pan to the broth, cover and let it brew while you take up the meat.
   
7. Separate the skin and bones from the meat and cut it into small pieces. Put them on the bottom of the container in which the jelly will solidify.
   
8. Boil hard-boiled eggs, peel them and cut into circles. Slice the carrots as well. Put the egg and carrot circles on the meat. If you want to decorate the dish, add chopped greens.
   
9. Strain the broth through a sieve and a double layer of gauze. Carefully pour the strained broth into containers using a ladle or a small mug. Let the jelly cool slightly at room temperature. Then cover the container tightly and leave it in the refrigerator for 8-10 hours.
   
10. Ready jellied meat goes well with any side dish, especially with boiled potatoes. It is traditionally believed that you need to serve jellied meat with horseradish and mustard.
    

Video recipe

After watching the video, you will see the process in dynamics and understand the nuances of the design of the dish for a beautiful presentation.