Festive Jellied Meat Rings in a Bottle

Jellied meat, cut into rings, will become a table decoration. Jellied meat in a bottle is prepared in the same way as any other. You can cook it from chicken, pork, beef. It is important to take into account the presence of gelling components — if you use more meat, then add gelatin. If you have taken beef or pork legs or shanks, then the stability of the jellied meat will be ensured. For an original serving, jellied meat is poured into a cut-off plastic bottle. Horseradish, mustard, hot sauces, marinades and pickles are served with jellied meat.
cook time: 10h
Gavin Tanner
Festive Jellied Meat Rings in a Bottle

Nutrition Facts (per serving)

53
Calories
3g
Fat
1g
Carbs
6g
Protein

Ingredients (12 portions)

Basic:

Garlic 4 clove
Salt to taste
Water 3 l
Bay leaf 2 pc
Chicken breasts 1 pc
Parsley to taste
Carrot 0.25 pc
Bulb onions 1 pc
Pork feet 2 pc
Peppercorns 6 pc

Recipe instructions

Step 1

Step 1
We will prepare jellied meat in a bottle from pork legs and chicken breast; it turns out very cool and meaty from these components. Prepare a couple of pork legs, chicken breast, onion, carrots, herb stems, bay leaf, black peppercorns, salt.

Step 2

Step 2
Prepare the meat components — scrape the legs well and rinse with hot water (if you don’t have them prepared, supermarkets usually sell them ready-to-eat, all you have to do is wash).

Step 3

Step 3
Peel the onions, carrots, cut off the stems of the greens. Cut the vegetables into large pieces.

Step 4

Step 4
Put the legs to boil, cover them with water, bring to a boil, skim off the foam, add the vegetables and simmer for 3 hours. After this, add the chicken breast and cook for another hour.

Step 5

Step 5
Remove all ingredients from the broth and cool until warm. Cut off the neck of a plastic bottle (specially purchased for this, since plastic containers cannot be reused), we will need the lower part — a glass.

Step 6

Step 6
Remove all meat from the bones and disassemble the chicken into fibers.

Step 7

Step 7
Add crushed garlic. The amount of garlic can be adjusted to your taste.

Step 8

Step 8
The mass can be left in this form, or you can grind it with a meat grinder or food processor — in this case the jellied meat freezes more firmly. So I used a food processor.

Step 9

Step 9
Place the meat in the molds, incl. put it in the cut bottle. Pour in the settled broth, stir until smooth. Place in the refrigerator until completely set.

Step 10

Step 10
Jellied meat in a bottle is ready! It jelled very well without any addition of gelatin — there are a lot of tendons in the legs, which give this effect.

Step 11

Step 11
We cut the bottle with scissors on both sides and remove the jellied meat from the bottle onto a plate. Cut into wheels of any thickness and serve.

Step 12

Step 12
Jellied meat in a bottle is traditionally served with mustard, horseradish, soaked or fresh lingonberries or cranberries, pickles and marinades. Bon appetit!

Additional rubrics

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