How to cook turkey jelly. Turkey jelly recipe. How is gelatin diluted

One of the traditional festive dishes is jellied meat. It can be called jelly or aspic, but the essence of this does not change. As a rule, it is customary to cook jelly from pork or beef shins, ears, skins, hooves with the addition of a large amount of fatty meat. But what to do if pork or beef dishes have not taken root in your family? How to replace pork jelly to make the dish low-calorie, healthy and tasty at the same time?

One of the best solutions would be a turkey jelly recipe. The meat is much leaner than pork, and an order of magnitude healthier than chicken. Such a dish can be eaten by young children, and the elderly, and people who adhere to proper nutrition or a strict diet.

Cooking rules

To get a traditional rich and very quickly hardening jelly, you have to cook meat for a long time (from 6 to 12 hours). In such cases, gelatin is not added. If there is not enough time for long-term cooking, if the jelly was boiled for a long time, but did not freeze, then the use of gelatin is allowed. It also helps out in cases where the meat component does not provide enough fat and fat necessary for self-hardening of the jelly.

Spices for color - carrots, onions.

Spices for flavor - peppercorns, bay leaf, cloves, garlic, parsley, dill, mustard seeds, ground coriander, parsnip root, ground paprika, turmeric.

Recipe for turkey jelly with gelatin

The first option for preparing jelly will be using a thickener. This will significantly reduce the cooking time of meat and make the jelly-like part of the jelly more transparent. Gelatin, as you know, is an animal natural protein that is obtained from cartilage, bones, tendons and ligaments of animals. It has excellent gelling properties and has long been used in cooking.

Required Ingredients

To quickly and easily master the recipe for turkey jelly, you need to prepare the following set of products:

• Ham, drumstick, neck or thigh of a turkey - 350 gr.
• Turkey fillet - 350 gr.
• Onion - 2 pcs.
• A couple of cloves of garlic.
• Laurel. sheet.
• Greenery.
• Peppercorns.
• Gelatin 1 sachet

Cooking process

So, we present you a recipe with a photo of turkey jelly step by step with gelatin. To begin with, all the meat parts that have a bone are added to a voluminous pan. Thighs, shins, neck, legs are filled with water. A couple of teaspoons of salt, bay leaf and peas of black allspice are added in the amount of three to four pieces. The bulb is cleaned and entirely sent to the water. We put the jelly to boil.

Any recipe with a photo of turkey jelly will show that the broth from this type of meat does not turn out to be as cloudy when cooked as, for example, while cooking pork or beef jelly. This is what attracts culinary specialists with poultry meat, which is becoming more and more in demand and popular in recipes for jelly and jelly.

Cooking poultry meat is recommended for about two hours. Then a clean fillet is added to the parts with bones. We cook for another half an hour. We take out from it the onion, bay leaf, meat parts. Now you can strain the broth. This is done using the finest sieve or through gauze. When the meat has cooled, we take it apart with our hands into flakes and add them to the broth. We also put finely chopped garlic and a little seasoning "for jelly" there. It remains to make the correct "dressing" of gelatin.

How is gelatin diluted?

Gelatin for a turkey neck jelly recipe, it is advisable to start cooking in advance, when the meat is still on the stove and cooked. The preparation time for gelatin is 40 to 60 minutes. After opening the package, pouring the powder into a mug, pour cold, but always boiled water there. Mix thoroughly and leave to swell.

Now a small saucepan comes into play. In it, the gelatin will bloom over low heat. Gradually stir the water with gelatin, waiting for the ingredient to completely melt. It is strictly forbidden to bring the gelatinous mass to a boil. As soon as all the granules are dissolved, remove from heat and filter through a fine sieve.

Now you can add the gelling composition to the broth. It is very important not to rush with a bookmark in the refrigerator. It is possible to remove turkey jelly from the cold (the recipe with the photo shows this step by step) only after the dish has completely cooled. When serving, the dish can be decorated with a sprig of fresh herbs, a boiled egg or a piece of boiled meat. If a spectacular presentation is necessary for a festive table, then we advise you to pour the jelly into portion molds.

Jellied meat from the neck of a turkey. Recipe with photo

Judging by the reviews, this option is considered among the hostesses one of the most popular. Firstly, jelly is being prepared with little or no participation of the cook. Secondly, the preparation does not require a large amount of meat ingredients. Thirdly, the dish is prepared without the use of gelatin, which is a big plus for many. Fourthly, this is a turkey jelly recipe for those who like a large amount of transparent jelly and a small amount of meat.

What will be required?

• Turkey necks - 3 pcs.
• Small carrot.
• One bulb.
• Spices: laurel. leaf, peppercorns, cloves, salt, ground pepper, dried parsley.

Cooking process

Store-bought necks must be washed well. Then they are cut into two or three parts, so that it is more convenient to put them in a pan. Fill the necks with two liters of water and put on a strong fire. Add a bay leaf, a couple of peppercorns, a peeled onion, two cloves, a large pinch of salt to the water. On high heat, the necks are boiled until foam appears. Take it off and turn the heat down to medium.

The cooking time is two hours. After 1.5 hours, peeled carrots and greens should be put in the broth. Remove from heat, strain the broth. The meat is removed from the neck and poured with broth. For beauty and an additional flavor note, you can put boiled carrots cut into circles and a couple of cloves of garlic in the jelly.

Let the jelly cool down at room temperature. As soon as the broth begins to set a little, it means that it has cooled down. We put it in the refrigerator for the night.

Aspic with chicken feet and turkey fillet in a slow cooker

It turns out very tasty jellied turkey in a slow cooker. The recipe is simple and quick, requiring only the loading of products into the kitchen "assistant". The chicken feet that will be used in this recipe are an excellent source of gelling agents. Gelatin is not required.

List of products for the dish

• Turkey fillet - 400 gr.
• Chicken feet - 500 gr.
• Carrots - 2 pcs.
• Onion - 1 pc.
• Garlic - 4-6 tooth.
• Bay leaf - 3 pcs.
• Five peppercorns.
• Parsnip root - 1 pc.
• Water - 3 liters.
• Three pinches of salt.

How to cook?

Chicken legs must be prepared before laying in the pan. First, they require thorough rinsing under running water. Secondly, the skin must be removed. Thirdly, cutting off the phalanges with claws is mandatory. The turkey fillet is simply cut into two large pieces.

We send the meat and paws to the multicooker pan, pour three liters of water (if the volume allows). If the multicooker bowl is designed for a smaller volume of liquid, then we slightly reduce the amount of spices and water, and leave the amount of meat the same. We put vegetables.

The onion can be peeled, or you can simply remove the upper dusty layers of the peel. Many experienced housewives it is said that an incompletely peeled onion adds more flavor and color to the broth. Peel the carrots and cut into three parts. We cut the parsnip root into two parts and also send it to the pan with the meat.

In order not to resort to the help of gelatin, it is necessary to cook such a jelly for about three hours. Most modern multicookers have a special jellied mode, so you don’t have to calculate and monitor the cooking time.

An hour before the end of cooking, add spices to the future jelly. A bay leaf, a few cloves, peppercorns, a pinch of salt are added - all in the proportions indicated in the list of ingredients. If your kitchen "assistant" is working in the "jelly" mode, like a pressure cooker, and it is impossible to open the lid until the end of the cooking process, then all spices are added at the beginning of cooking. If you can lift the lid in the middle of work, then it is better to add aromatic spices an hour in advance, as the recipe suggests.

After the multicooker has signaled the end of work, open the lid and take out the meat and spices with a slotted spoon. Now the broth will be easier to strain.

Prepare a beautiful form for jelly. At the bottom, put the boiled turkey fillet, disassembled into fibers. Add a layer of ground garlic mixed with small cubes or slices of boiled carrots. If desired, you can put a couple of large sprigs of parsley in the jelly for brightness of color and beauty of design. With a neat thin stream, pour the broth into the mold so as not to disturb the layers. The jelly from turkey fillet and chicken legs freezes perfectly. We are waiting for the broth to cool, send the jelly to the refrigerator. After four or five hours, the jelly is ready. If time permits, you can hold the dish in the cold overnight.

Anyone who does not like fatty pork, which is usually taken to prepare jellied meat, should try delicious recipe jellied turkey. Such a dish turns out to be healthy and dietary.

Preparing such a turkey jelly is simple and does not take much time, such as, for example, cooking jelly from pork or. In this recipe for turkey jelly, garlic and carrots give the jelly a spicy and sweet taste.

Ingredients:

• bulb;
• 2 drumsticks turkey;
• 4 l. water;
• 4 garlic cloves
• bay leaves;
• carrot.

Cooking:

1. Place the drumsticks, peeled onion and bay leaves in a saucepan. Boil the broth for three and a half hours.
2. Cut raw carrots and garlic into thin circles.
3. After three and a half hours, remove the onion from the stock pot and add the carrots and garlic. Boil for another 30 minutes.
4. Separate the cooked meat from the bones and chop. Strain the broth.
5. Put pieces of meat in a jellied dish, carrots on top, pour in the broth and leave to harden in a cool place.

Prepared according to this recipe, turkey jelly without gelatin.

Turkey jelly in a slow cooker

You need to cook jellied meat in a slow cooker in the "Extinguishing" mode. Turkey jelly in a slow cooker turns out tender and appetizing.

Cooking Ingredients:

• 2 carrots;
• a small bunch of fresh dill;
• 2 wings;
• 1 turkey shoulder;
• bay leaves;
• bulb;
• 10 peppercorns;
• A few cloves of garlic.

If you really like beef or pork jelly, but at the same time you can’t often indulge yourself with it because of the rather high calorie content, then using turkey in this dish would be an ideal option for you.

Despite the fact that the technology of its preparation is practically the same as any other type of jelly, the end result is much more low-calorie and tender, and therefore you can eat it even if you are on a diet.

This article will tell you how to cook a delicious turkey jelly. in the usual way, as well as using a slow cooker, varying the taste depending on the ingredients.

simple recipe

If chicken jelly is absolutely impossible to cook without gelatin, then turkey bones allow you to achieve this. The collagen and fat contained in them is quite sufficient so that the jelly can completely harden without the addition of this thickener.

Therefore, if you do not have gelatin on hand, feel free to cook this yummy without it. We suggest studying the recipe step by step.

1. This amount of weight (600 g) will have about 4 turkey wings. It is advisable to take those parts in which there are 2 bones, since additional gelatin will not be used in the recipe itself;
   
2. Rinse the wings thoroughly and place them in a pot of cool water. Bring everything to a boil, and then immediately pour out this broth, since the first broth is undesirable to use. Rinse the wings again and pour just enough water into the pan so that the wings are barely covered with it. Put the pan on the stove again, and as soon as the water boils, then immediately remove the foam that has appeared. After that, add carrots, it is not necessary to peel it, just wash it, as well as laurel and pepper;
   
3. Bring the future jelly to a boil again, and then lower the temperature to the very minimum. Boil everything for about 2 hours, but salt should not be added until about an hour and a half after the start of cooking;
4. In the allotted time, the turkey will be completely boiled, so it should be removed from the water and cooled slightly. It will be necessary to pull out all the cartilage and bones from it, as well as remove the skin. The remaining meat should be cut into fairly small pieces;
5. Garlic needs to be ground with a press, then add it to the turkey meat, and then salt and pepper everything a little. Stir the meat so that it is completely saturated with aromas;
6. Strain the broth. This should be done through gauze, which must first be rolled up several times. After the broth is clear, you should again send it to the pan and boil it several times over high heat. It should be very concentrated;
   
7. Peel the carrots and cut into beautiful figures or just rings. Put them in the bottom of the jellied dish and add parsley to them. Lay them out beautifully, because when the jelly turns over, they will be at the very top;
   
8. Pour the carrots and parsley with a small layer of broth, and then put the mold in the refrigerator. Since the broth is concentrated, it will not take much time for this layer to solidify. After that, put pieces of meat on the frozen top layer. Pack it firmly enough and pour out all the remaining broth.
9. The jelly should harden in the refrigerator overnight. During this time, it will become quite dense. After that, briefly place the form in a container of hot water, this will allow the jelly to easily fall out of the form.

Jellied turkey with gelatin

If you are completely unsure that your jelly will harden, then it would be best to play it safe and still add gelatin. They cannot spoil the dish, so the taste will still turn out amazing.

• turkey - 500 g;
• gelatin - 1 table. l.;
• carrots - 100 g;
• onion - 70 g;
• peppercorns - 4 pcs.;
• bay leaf - 1 pc.;
• garlic - 2 teeth;
• greens - 5 branches;
• pepper and salt.

Time limit: 10 hours.

Calorie content: 61 kcal.

1. Since gelatin will be used in the recipe, you can choose any pieces of turkey, even a simple fillet, because then you don’t have to worry about the bones. Cut the turkey meat into medium-sized pieces and start boiling them in cool water. Also add carrots and onions to it, and then fill with water so that the meat is completely covered. Salt everything and add peppercorns;
2. During the cooking of the broth, it is imperative to remove the manifested foam. Also, if necessary, if you notice that the water in the broth boils away too quickly, then you can add a small amount of it, but not more than 100 ml;
3. It will take you about 4 hours for the turkey meat to become very tender. Separate the meat from the bone and separate it into fibers. Strain the broth through cheesecloth several times, and then add gelatin to it. It must dissolve completely;
4. Remember that during the cooking of the broth, the vegetables will be ready much earlier than the meat, so they should be taken out about 30-40 minutes after the start of cooking. Discard the onion immediately, and cool the carrots first, and then chop;
5. Put the carrots on the bottom of the mold, and then lay out the meat and garlic, cut into thin slices. You can also put a little lemon, for sourness;
6. After that, the jellied meat should be poured with broth and sprinkled with chopped herbs. Leave the jellied meat in the refrigerator until the very moment of solidification, then remove it from the mold and serve.

Festive turkey neck and chicken aspic

For this recipe, in addition to turkey necks, chicken feet will also be used to give ready meal deeper taste.

• turkey neck - 200 g;
• turkey wing - 200 g;
• chicken legs - 300 g;
• bay leaf - 5 pcs.;
• carrots - 200 g;
• onion - 150 g;
• allspice peas - 7 pcs.;
• garlic - 7 teeth;
• salt.

Time limit: 9 hours.

Calorie content: 115 kcal.

1. Rinse all the turkey meat and put it in the pan. After that, prepare the chicken legs by first removing the skin from them, and then cutting off the nails with phalanges. Put them on the turkey;
2. Pour a little more than 5 liters of water into the pan, and then set the heat to medium. As soon as the pan boils, you should remove the foam, and then reduce the heat to the lowest possible;
3. The jellied meat should be cooked for about three and a half hours. However, a couple of hours after the start of cooking, you should put carrots and onions in it, as well as bay leaves and peppers;
4. When the meat is completely cooked, you should pull it out. Salt the broth and boil it again. The cooled meat should be disassembled from the bones, and then cut into small pieces;
5. Mince the garlic and then mix it into the meat. Cut carrots into slices. After that, start collecting jellied meat. Put all the meat with garlic on the bottom of the dish, and then put the carrots in an even layer. Everything should be poured with concentrated broth and left to harden in a cold place for 5 hours.

Try to cook, this is an interesting and unusual snack that came to us from Foggy Albion.

On the festive table serve baked ham cooked in the oven with your own hands. And we tell you how to make meat unusually juicy.

Spicy chicken in teriyaki sauce is what you need! Take note.

Jellied meat with vegetables and herbs in a slow cooker

A slow cooker is the best assistant when preparing jelly, because by loading food into it, you can go about your business, and in the meantime, the equipment will do everything by itself. Let us consider in detail how to cook turkey jelly in a slow cooker.

1. • turkey neck - 200 g;
   • turkey wing - 200 g;
   • garlic - 2 teeth;
   • gelatin - 40 g;
   • parsley - 5 branches;
   • onion - 70 g;
   • carrots - 100 g;
   • bay leaf - 2 pcs.;
   • salt and ground black pepper.

Time limit: 9.5 hours.

Calorie content: 74 kcal.

1. Turkey meat should be washed very thoroughly, and then cleaned of all excess. Put it in a saucepan and pour boiled water into it. Wait until the water boils and cook for 10 minutes. Be sure to remove all the foam. After this time, remove the pan from the stove and drain the water. All meat should be put in a slow cooker;
2. The turkey at this stage must be seasoned, and then add the vegetables. You don't have to cut them, just clean them. Fill it all up with fresh cold water, and close the cover. The jellied meat should be cooked in the "Soup" mode. Set the time to three and a half hours. When about 15 minutes remain, add the bay leaf;
3. Pour gelatin into a separate cup and fill it with water. When it swells, add it to the broth. Slowly heat the container with the broth so that the gelatin is completely swollen;
4. Crush the garlic and also add to the broth. After that, take the turkey out of the water and remove all the bones from it. Just cut the meat into small pieces and put in a mold. After that, lay out the chopped carrots and chopped greens. Cover the whole jellied meat with broth and put it to cool in the refrigerator.

Jellied meat with turkey drumstick and pork legs

If you still can’t refuse pork jelly, then just mix the meat from the legs of the pig with the legs of the turkey. Believe me, you will not soon forget such a combination.

• turkey drumstick - 1500 g;
• pork legs - 1500 g;
• dill - 10 branches;
• onion - 150 g;
• carrots - 300 g;
• celery - 100 g;
• black peppercorns - 8 pcs.;
• bay leaf - 3 pcs.;
• garlic - 8 cloves.

Time limit: 13 hours.

Calorie content: 124 kcal.

1. Pig legs need to be washed very thoroughly. To do this, take a stiff brush and rub them under running water. After that, just put them in a large saucepan. Rinse the turkey and send to cook along with the legs;
2. Fill everything with cold water. Place the pot over medium heat and wait for it to boil. Remove all the foam in this process so that the broth is very transparent;
3. When the water boils, you should immediately reduce the fire. Peel and cut the carrots into large pieces, and then cut the onion into quarters as well. Also turn the celery stalks into large pieces, and then put all the vegetables in the broth. Also, garlic, peppercorns, dill and bay leaf should also be added to it. In general, the broth with meat should cook for about 6 hours;
4. Remove the vegetables and turkey from the broth. It should be cooled and the meat removed from the bones. Cut it into pieces and put in a mold. It should occupy approximately 2/3 of the form itself;
5. After that, remove the pork legs from the broth. Salt the broth and strain it. After that, fill the meat with broth and leave it to harden to the desired state in the refrigerator. After the jelly is cooked, the fatty film should be removed from it. Feel free to serve this appetizer to the table.

1. In order to cook an unusually tasty jelly, you should choose those parts of the bird that have a lot of bones and cartilage. It is the neck, wings and legs that will be the perfect pieces for him;
2. You should not cook turkey jelly with only one meat, it is also necessary to have vegetables in it, such as carrots, onions and herbs. Play with seasonings as you wish.

Bon Appetit!

1. If your turkey thigh is on the bone, remove it. Meat can be divided into several parts. Place it in a saucepan. Pour in water. You need enough water so that the meat is completely covered with water. Choose a wider pot.

2. Add carrots, leeks, ordinary onion, a clove of garlic, put everything to cook. Season with salt to taste when the meat starts to boil. Remove the foam from the boiling meat.

3. Cooking meat for jellied meat with turkey will be about 50 minutes. During the cooking process, take one ladle of broth, cool it in a separate container. Remove the meat itself (already cooked) from the broth and disassemble, separating it from the bone and cutting the flesh into small pieces.

4. I propose to form jelly in portions. For this, wide, even glasses, or cups, or such tureens are suitable. Put a couple of circles of boiled carrots on the bottom of the form.

5. To make the broth cleaner, you can beat raw egg white and pour it into the broth. The yolk will curl up, collecting all the excess on itself, and clean your broth. Strain through a fine sieve. In the cooled broth (the one that we selected separately), dilute the gelatin. Let him swell. Return it to the strained stock stock and bring to a boil, but do not let it boil. Turn off.

6. Pour 3 tbsp onto carrots. spoons of jelly broth. Let cool slightly, then transfer to the refrigerator to set the broth. It will hold the decoration in place, and the pattern of our jelly will not change. When the broth seizes at this stage, put canned peas in a container at the rate of 2-3 tbsp. spoons per serving. Pour in the jelly broth and let cool.

7. Then lay out the meat. Fill with broth. Put to freeze in the refrigerator. Remember: there should be enough meat in the form so that your jelly does not consist of one broth. When you turn the jelly over, the bottom part may settle. To prevent this from happening, do not spare meat. I put the meat in the form not to the very top, so that the portioned jelly was not too high.

Turkey is a dietary product rich in nutrients. In the preparation of all kinds of dishes from this bird, almost all parts are used, which makes it waste-free. One of these extraordinary and very delicious meals is a turkey jelly, which will come in handy to any table.

Traditional Russian dish, without which no one can do New Year's table, can be prepared from 500 g of dietary turkey meat and 15 g of gelatin, which guarantees the solidification of the dish.

In addition, you will need:

• large carrot;
• small bulb;
• a few peppercorns;
• lavrushka;
• half a garlic head;
• up to 50 g of parsley;
• fine white salt.

Cook aspic in a saucepan with gelatin:

1. The meat is cut into portions and lowered into a pot of water.
2. Carrots, onions, salt and peppercorns are immediately sent to the bird.
3. If necessary, water is added so that it covers the meat pieces.
4. During the cooking process, the foam is removed from the broth.
5. After 30 minutes, the vegetables are removed, from which the onions are thrown away, and the carrots are crushed after cooling.
6. After 4 hours, during which no more than 100 ml of water is added, the broth is filtered several times, and the meat is disassembled into fibers.
7. If bones are present, they are removed.
8. The gelatin dissolves in the broth.
9. Carrots and garlic cloves are laid out at the bottom of the form, then meat and greens are distributed.
10. Everything is poured with broth and sent to the refrigerator to solidify.

From the neck of a turkey

Poultry neck aspic is an easy-to-prepare, very tender dish with a rich taste.

To complete the recipe, you need:

• 2 large necks;
• bulb;
• medium-sized carrot fruit;
• parsnip;
• allspice peas, white salt, herbs and lavrushka.

Cooking scheme:

1. The washed necks are divided into several parts, which are filled with 1.5 liters of water.
2. After boiling, the foam is removed from the broth.
3. After 2 hours, salt, spices, parsnips and vegetables are sent to the pan.
4. In the process of preparing the broth, the liquid is added so that no more than 600 ml of it remains in the final.
5. When the indicated volume of liquid remains, parsley is laid out in the pan.
6. After 5 minutes, the necks are removed.
7. The meat is separated from the bone and laid out in a sudok, where it is poured with strained broth.
8. The filler freezes in the refrigerator.

Cooking in a multicooker

If you cook jellied meat from parts of a turkey in a slow cooker, then the dish turns out to be fragrant and dietary, but it does not require almost any effort.

Ingredients:

• 700 g of hips and wings;
• onion head;
• medium-sized carrot fruit;
• half a garlic head;
• special seasonings for jelly.

Progress:

1. Meat is placed in the bowl, which is poured with 2 liters of water.
2. The multicooker is set to the "Extinguishing" mode for 5 hours.
3. After 2 hours, vegetables, spices and salt are laid out in the broth.
4. When the signal sounds, the broth is strained.
5. The meat is separated from the bones and laid out in a mold, where it is sprinkled with garlic crumbs and poured with broth without vegetables.
6. The aspic is infused for at least 5 hours in the cold to solidify.

How to make without gelatin

Turkey drumsticks contain a large amount of fat and collagen, which contributes to the solidification of the aspic.

Therefore, making jelly without gelatin will not be a problem.

It is enough to prepare:

• 1 drumstick;
• 1 neck;
• bulb;
• 2 medium carrots;
• salt and spices.

To cook jellied turkey without gelatin, follow a simple algorithm:

1. Meat ingredients are poured into 4 liters of water, into which salt, spices, onion and 1 carrot are also sent.
2. The future jelly is cooked for 4 hours, after which the broth is filtered, and the meat, disassembled into small pieces, is laid out in small bowls.
3. Turkey meat, on which circles of the remaining carrots are laid out for decoration, is poured with broth.
4. After a night in the refrigerator, the aspic is served at the table.

Jellied turkey leg

Jellied turkey - excellent diet dish, which without hesitation can be included in the menu of proper nutrition.

To bring the recipe to life you will need:

• several shins;
• small carrots;
• a pair of onion heads;
• lavrushka;
• allspice;
• clove buds (optional)
• medium-sized salt and favorite table greens

Sequence of actions:

1. The shins are placed in a saucepan and filled with water so that its level is 10 centimeters higher than the meat.
2. Next, lay out vegetables, spices and salt.
3. The dish is cooked for 4 hours.
4. After half the time, the vegetables are removed.
5. The bulbs are thrown away, and the carrots are cut into bars.
6. When the meat is cooked, it separates from the bones, which return to the broth for another 1 hour.
7. Meat pieces are laid out in a sudok, where they are decorated with greens, carrots and filled with ready-made broth.

Wing technology

An interesting recipe that, when executed with gelatin, will give an excellent dish with an incredibly appetizing aroma.

You will need:

• 2 wings;
• 1 neck
• bulb;
• carrot;
• a bunch of greens;
• parsley root;
• some gelatin;
• salt and spices.

Creation method:

1. The meat is placed in a saucepan, where water is poured. It should only slightly cover the ingredients.
2. The broth is boiled for 1 hour, after which vegetables, spices, salt and parsley root are sent to the container.
3. When another 2 hours have passed, the broth is filtered.
4. Gelatin is diluted in 50 ml of cooled liquid.
5. The meat, separated from the bones, and carrots are cut into slices, the greens are chopped.
6. The crushed products are laid out in a mold, where they are poured with broth already mixed with gelatin.
7. Sudok goes to the cold.

• 2 shins;
• 2 onions;
• 2 carrots;
• gelatin packaging;
• parsley root;
• salt and spices.

In preparation, we follow a simple algorithm:

1. The meat is placed in a saucepan with vegetables, salt, parsley root and peppercorns.
2. Everything is filled with water, which should cover the main ingredients completely.
3. The broth is boiled for 3 hours, 30 minutes before the expiration of which chopped greens, pepper and bay leaf are sent to the pan.
4. The finished meat is separated from the bones and placed in a bowl.
5. The broth is filtered and mixed with gelatin dissolved in water.
6. The broth is poured into the sudok, and the future jellied meat is sent to the refrigerator.

From pork legs and turkey

With this combination of meat products, the jelly will turn out to be dense and at the same time light.

Before cooking, prepare:

• turkey drumstick;
• 2 pork legs;
• bulb;
• carrot;
• ½ head of garlic;
• salt and spices.

In the process of bringing the recipe to life:

1. Pork legs are soaked for 2 hours, after which they are thoroughly cleaned.
2. The prepared product, along with the turkey drumstick, is sent to the pan.
3. Everything is poured with water, salted and boiled for 6 hours.
4. In the middle of the cooking process, vegetables are sent to the broth.
5. After the specified time, the meat is separated from the bones and laid out together with chopped garlic in a bowl, where it is poured with strained broth and seasoned.

To diversify the diet, it is not necessary to cook complex dishes spending most of the day near the stove. You can experiment and create cooking masterpiece, worthy of a restaurant menu, from a minimum food set.