How to cook chicken jellied meat
Food per pot 5 liters (output - 4 liters)
Chicken drumsticks - 7-9 pieces, about 700 grams
Onions - 1 head
Garlic - 3 prongs
Carrots - 1 piece
Lavrushka - 2 leaves
Black pepper - 5 peas
Salt - 1 tablespoon
How to cook
1. Wash paws and legs, add peeled onions and carrots, garlic cloves and spices, pour water to the 4.5 liter mark, put on high heat.
2. After boiling, cook for 3 hours over low heat in a saucepan, simmer in a slow cooker with the lid closed for 5 hours on the "Stew" mode, in a pressure cooker and a pressure cooker with a closed valve for 1 hour, then release the pressure naturally for 1 hour.
3. Put the meat and cool slightly, strain the broth through a sieve or, better, cheesecloth so that no bones get into the dish.
4. Disassemble meat, remove bones and vegetables; almost all cartilaginous components and skin should be boiled into broth, so there is no need to add artificial thickeners at all.
5. Pour the broth into containers, lay out the meat, decorate if desired, refrigerate for 12 hours.
How best to cook chicken jellied meat
The fastest way to boil jellied meat is in a pressure cooker. All cooking takes 5 minutes to prepare food and 20 minutes to process them after boiling. The pressure cooker or the multicooker pressure cooker will do everything themselves: 1 hour of cooking and 1 hour of the pressure cooker will continue cooking at a slowly falling pressure.The slowest method is in a saucepan, since in addition to a long time, the jellied meat needs regular observation: is there too much foam, is there too little water left in the pan, is the fire too low. However, the method of cooking in a saucepan remains the most common.
You can take any fatty chicken for jellied meat - thighs, legs, and also add more noble meat - beef or pork.
You can make the jellied meat even harder by adding a few chicken legs to the chicken. You just need to process them first: cut off the claws, cut off the rough skin, and soak in salted water for several hours.