How to learn how to cook a delicious classic jelly 🥣

Kitchen appliances and utensils: cooker, fridge, large pot, knife, kitchen board, slotted spoon, sieve, soup ladle, spoon, plastic food containers.

Ingredients

Step cooking

1. Before cooking jellied meat, you must thoroughly wash all the meat ingredients. Soak two pork legs and 300 g of pork skin in cold water for 2 to 3 hours. Then we clean it well to remove all dirt. Rinse beef and chicken legs well under running water.
   
2. We lay in a large pan well-peeled pork legs, pork skin, beef sting and a large chicken leg. Fill with water so that it is about 2 cm higher than meat. We put on a stove and bring to a boil over medium heat. When the water boils, drain it; if necessary, wash the meat and the pan. Pour meat with clean cold water again and put on the stove to cook. Thanks to the change of the first water, the broth is clean and transparent.
   
3. While the jelly is boiling, we will prepare the remaining ingredients. We disassemble one head of garlic into cloves and peel them. Two large onions are cleaned and cut into four parts. When the broth begins to boil, it is necessary to remove the foam until then, until it ceases to form. Add 3 pcs to boiling aspic. bay leaf, 5 peas of allspice and as many peas of black pepper. If desired, you can add clove buds, coriander or other spices and seasonings. Add the peeled garlic cloves.
   
4. We bring the aspic to a boil again, reduce the heat to a minimum and cook for 6-8 hours until the meat is completely boiled and the amount of broth is reduced. It is necessary to salt the jelly at the very end, since during the cooking process the broth boils away, becomes more concentrated and can easily be salted. After 5 hours, add 5 peeled whole carrots to the jellied meat. They will be needed to decorate jellied meat. We continue to cook aspic for another 1 - 1.5 hours.
   
5. After 8 hours, the jelly is ready. You need to separate the broth. First, with the help of a slotted spoon, we take out all the contents: meat, seeds, vegetables, spices and filter the broth through a fine sieve.
   
6. All meat needs to be sorted out, separated from the bones. Then we disassemble it into fibers.
   
7. We clean one head of garlic and finely chop all the cloves. Combine garlic with meat and mix well. Cut boiled carrots into circles.
   
8. We distribute the meat with garlic evenly in plastic containers or in any other containers. We lay the chopped carrots on top of the meat in random order and sprinkle with chopped herbs: dill, parsley, green onions.
   
9. Pour strained broth. If the broth is already frozen in the pan, just reheat it. Mix the broth with all the ingredients with a spoon and leave to cool at room temperature. In the cooling process, it is necessary to mix the jellied meat several times so that the meat does not settle. We put the cooled jelly in the refrigerator until it completely solidifies. Lids should be covered when the jelly is completely frozen.
   
10. Before use, it is necessary to remove excess fat that has formed on its surface from jellied meat. We put the aspic on a plate, cut it with a knife into squares or serve in the container in which you prepared it. Serve the aspic with mustard or horseradish.
    

Enjoy your meal!

Video recipe

In the attached video recipe, you can see all the step-by-step stages of cooking jellied meat. Enjoy watching!