Minimum products for jellied meat
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Sometimes you want to cook jellied meat in small quantities. But if there are no specially prepared pork legs or hooves, the culinary specialist is overcome by doubts - can the jellied meat freeze? So what is minimum of products for jellied meat?
In fact, for boiling jellied meat ordinary chicken legs are enough - as a rule, they are always at home. For 1 liter of water, 6 medium-sized legs are enough. The main thing here is to choose a saucepan of such a diameter that a liter of water completely covers the legs. Well, the cooking time: for the chicken to give all the collagen, so important for the jellied meat to solidify, into the broth, it will take 3-4 hours. The pressure cooker will cope with the digestion of collagen much faster - in an hour all cartilage will completely boil in water. You will get 3 small bowls of jellied meat - about one and a half kilograms. In the summer, hunting, with bread, horseradish and mustard - that's it. Another minimum set of products is 300 grams of chicken legs and 700 grams of fillets.
From pork for aspic, you can take 1 pork leg with a collagen hoof and 700 grams of pork fillet.
The situation with beef jellied meat is more complicated - to cook it a little, you need medium-sized bones, it is not always easy to get them. It's good if there is a butcher shop nearby - ask for a hoof or shank there, and ask for a chop. Meat per liter of water needs at least 700 grams, bones 1-1.5 kilograms.
And, of course, any kind of meat can be mixed. Any meat goes well with each other, the main thing is to maintain a balance of collagen-containing parts and meat.
In addition to meat, only spices are put in the broth - carrots, onions, black peppercorns.
Last update Author / Editor - Lydia Ivanova
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