How to cook turkey jellied meat
ProductsNeck - 2-3 pieces
Shin - 1 piece
Bow - 2 medium size
Carrots - 1 large
Allspice - 3-5 peas
Water - 2.5 liters
Turkey jellied meat recipe
- Rinse meat products and place in a saucepan.
- Soak food in water for half an hour.
- Drain and pour in new water so that a minimum of foam is obtained during cooking.
- Bring water to a boil.
- After boiling, adjust the stove so that the water boils to a minimum.
- After three hours of cooking, add carrots and onions and black peppercorns, cut into small cubes, into the broth.
- Cook for another two hours.
- After 5 hours, strain the broth through a sieve.
- Separate the meat from the bones and chop.
- Add chopped meat and vegetables back to the broth.
- Grate a clove of garlic into the broth.
- Boil the resulting broth again.
- Arrange about one third of the meat in convenient bowls or silicone molds.
- Let the broth cool.
- Pour broth over the molds and leave to cool in a cool place overnight.
How best to cook turkey aspic
In order for the jelly to solidify accurately, you need to use parts of the carcass with the largest amount of bone and connective tissue. For example: necks, lower legs, small segments from the wings and even stomachs.The high temperature can disrupt the gelling processes; therefore, the broth should be cooked on minimal heat.
It is necessary to pour water so that the liquid covers the meat products by about two phalanges of the fingers.
You need to salt the broth for jellied meat a little more than you usually salt the soup.
Jellied meat is best combined with mustard, horseradish and even wasabi left over from the last time you ordered your rolls by delivery.
You can combine turkey with chicken. Of chicken offal for jellied meat, not only necks and drumsticks are suitable, but you can also add delicious scallops, legs and even heads to the broth - very cheap, but rich in connective tissue. Just at the stage of straining the broth, remove the heads and legs from it, then all the household will be satisfied with this dense, fatty and very tender jellied meat.