Rich and Flavorful Jellied Pork and Chicken Knuckle Recipe

How to cook delicious jellied meat so that everyone will like it! Jellied meat from pork and chicken shanks is very rich and freezes well on its own. Therefore, adding gelatin to it is not required. The use of several types of meat makes the taste of jellied meat very rich, and the snack itself is less caloric.
cook time: 8h
Maya Lindell
Rich and Flavorful Jellied Pork and Chicken Knuckle Recipe

Nutrition Facts (per serving)

131
Calories
11g
Fat
9g
Protein

Ingredients (6 portions)

Basic:

Onion 2 pc
Garlic to taste
Salt to taste
Water 2.5 l
Bay leaf 2 pc
Carrot 1 pc
Dry spices to taste
Pork knuckle 1.5 kg
Peppercorns to taste
Chicken 1 kg

Recipe instructions

Step 1

Step 1
How to cook jellied meat from pork knuckle and chicken? Prepare all the ingredients for this. Try to choose lean pork knuckle and a small size so that it fits in the pan. For chicken, you can take a whole carcass, a leg, or any parts of it on the bone. Cover the shank and chicken with cold water and soak for several hours. This is necessary in order to remove excess blood and to ensure that the broth is as clear as possible.

Step 2

Step 2
To cook jellied meat, use a large, deep pan. Peel the onions and carrots and rinse. Place the peeled vegetables and bay leaf in a saucepan.

Step 3

Step 3
Add peppercorns, salt and spices.

Step 4

Step 4
Then add the pork knuckle and chicken. Fill everything with cold water so that the meat is completely submerged. Place the pan on the fire and bring everything to a boil.

Step 5

Step 5
When heated, foam will form, which will need to be skimmed off. After boiling, reduce the heat and simmer over low heat for 4-5 hours.

Step 6

Step 6
After the specified time, remove the pan from the heat and remove all the meat and bones using a slotted spoon. It is well cooked and will be easy to separate from the bones. Let the meat cool slightly. Then separate the meat from the bones.

Step 7

Step 7
Place the meat in the prepared jellied bowl. These can be deep salad bowls, containers, small cups, etc. Then strain the broth and pour it into all the dishes with meat. Peel the garlic and pass through a garlic press. Add a little chopped garlic to each cup. Place all the bowls in the refrigerator for several hours to allow the jellied meat to harden well.

Step 8

Step 8
The frozen jellied meat can be placed on the table directly in the bowl or turned over onto a plate. Serve it with any kind of mustard. Bon appetit!

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