Minimum products for jellied meat

Sometimes you want to cook jellied meat in small quantities. But if there are no specially prepared pork legs or hooves, the culinary specialist is overcome by doubts - can the jellied meat freeze? So what is minimum of products for jellied meat?

In fact, for boiling jellied meat ordinary chicken legs are enough - as a rule, they are always at home. For 1 liter of water, 6 medium-sized legs are enough. The main thing here is to choose a saucepan of such a diameter that a liter of water completely covers the legs. Well, the cooking time: for the chicken to give all the collagen, so important for the jellied meat to solidify, into the broth, it will take 3-4 hours. The pressure cooker will cope with the digestion of collagen much faster - in an hour all cartilage will completely boil in water. You will get 3 small bowls of jellied meat - about one and a half kilograms. In the summer, hunting, with bread, horseradish and mustard - that's it. Another minimum set of products is 300 grams of chicken legs and 700 grams of fillets.

From pork for aspic, you can take 1 pork leg with a collagen hoof and 700 grams of pork fillet.

The situation with beef jellied meat is more complicated - to cook it a little, you need medium-sized bones, it is not always easy to get them. It's good if there is a butcher shop nearby - ask for a hoof or shank there, and ask for a chop. Meat per liter of water needs at least 700 grams, bones 1-1.5 kilograms.

And, of course, any kind of meat can be mixed. Any meat goes well with each other, the main thing is to maintain a balance of collagen-containing parts and meat.

In addition to meat, only spices are put in the broth - carrots, onions, black peppercorns.

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Last update Author / Editor - Lydia Ivanova
How much to cook / Tips / Minimum products for jellied meat