Composition / ingredients
Cooking method
1. We prepare the rooster and the hoof. Thoroughly wash both under cold water, then scrape the rooster with a knife, scrape the hoof with a knife. We cut the rooster into large pieces, transfer them to a large saucepan. We also send the whole hoof there. In principle, the hoof can not be used, since there are enough gelling substances in the skin of the rooster. But using the hoof will help make the jelly a little more useful, and in this case, the oily skin from the rooster can be removed.
2. Peel the onion, removing only the upper part of the husk, rinse the bulbs under cool water and send them to the meat. Carrots are washed, cleaned, cut into large pieces and put in a saucepan with other ingredients. Pour sweet peas there, add lavrushka. Next, fill the meat with clean water so that its level is 2-3 cm higher than the meat.
3. We put the pan on a high heat, bring its contents almost to a boil. When this happens, turn down the heat to the very minimum, cover the pan with a lid and bring it to a boil. This way, no foam will form. We cook the future jelly with minimal heating for 4 hours.
4. When the specified time has passed, pour salt and ground black pepper into the pan, mix, taste. If necessary, add more salt and pepper. Then we close the pan again with a lid and cook the jelly on a minimum heat for another 2 hours.
5. Turn off the fire. We install a colander over the container of a suitable size, put pieces of meat from the pan into it. When the moisture drains and the meat cools down a little, we separate it from the bones and tear it into fibers. We lay out the meat in beautiful dishes, in which the jelly will freeze. Fill the containers with two-thirds of the meat from their height.
6. Filter the broth through a sieve and pour it over the meat, topping up the broth almost to the top of the dishes. Let the broth cool completely, and then put the dishes with the jelly in the refrigerator for at least 6-8 hours, or better for the whole night.
We serve the jelly on the table with mustard.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Allspice - 263 kcal/100g
