Savory Jellied Pork and Chicken Delight

Homemade knuckle jellied meat is a real treat! Brew for your loved ones! This jellied meat turns out rich, slightly sweet and perfectly transparent. In general, you have to try it.
cook time: 24h
Ava Prescott
Savory Jellied Pork and Chicken Delight

Nutrition Facts (per serving)

104
Calories
9g
Fat
7g
Protein

Ingredients (16 portions)

Basic:

Salt to taste
Water 6 l
Bay leaf 4 pc
Carrot 1 pc
Bulb onions 1 pc
Pork knuckle 3 kg
Chicken (two drumsticks and two wings) 500 g

Recipe instructions

Step 1

Step 1
The shank must first be soaked in cold water for 6 hours. Wash the meat.

Step 2

Step 2
Place the meat in a saucepan and cover with water. Place on the fire and bring to a boil.

Step 3

Step 3
When the meat has released all the protein, drain the first broth, wash the pan and meat. Fill with clean water again and put on fire.

Step 4

Step 4
Bring to a low boil.

Step 5

Step 5
Reduce heat and simmer with gentle bubbling for 5-6 hours.

Step 6

Step 6
After 4 hours, add a whole onion (you don’t need to peel it) and a carrot (you need to peel it) into the broth. 10 minutes before the end of cooking, add salt and bay leaf.

Step 7

Step 7
Turn off the heat and let the broth cool slightly.

Step 8

Step 8
Strain the broth, remove the meat from the bones and disassemble into fibers. Place the meat in bowls, pour in the broth and let cool. Transfer to a cold place and let set.

Step 9

Step 9
In order to make pig from jellied meat, you need to pour the jellied meat (put the meat and fill it with broth) into a bottle and let it harden.

Step 10

Step 10
Then carefully cut the bottle, take out the jellied meat, make a tail, ears and a penny from sausage or ham, eyes and nostrils from cloves.

Additional rubrics

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