Composition / ingredients
Cooking method
1. Wash the turkey.
2. Prepare the vegetables: wash and peel the carrots, peel the onion.
3. Put the meat, carrots and onions in a saucepan, then pour water so that its level is 3 cm higher than the meat.
4. Put the pan on the stove.
5. Add the peppercorns and salt, bring to a boil, remove the foam and turn down the heat.
6. Cook the turkey and vegetables on low heat for 2 hours.
7. Remove the carrots and onions from the pan and cook the meat for another 2 hours. If necessary, you can add a little water. Be sure to try the broth with salt - adjust its amount to your taste.
8. Remove the meat from the pan - let it cool down. The broth must be filtered.
9. Remove the bones from the turkey, remove the skin and cut the meat into fibers - medium-sized pieces.
10. Finely chop the garlic cloves.
11. Put the meat in molds (large form, tray), sprinkle with garlic.
12. Pour the contents of the molds with strained broth. After everything has finally cooled down, put the jelly in the refrigerator for at least a few hours. Or you can stay overnight.
Delicious low-calorie jelly is ready! Serve it to the table, garnished with fresh herbs, with mustard.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Turkey carcass without skin - 161 kcal/100g
- Turkey II category - 194 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
