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 jelly?

In fact, ordinary chicken legs are enough for cooking jellied meat – 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 pan of such a diameter that a liter of water completely covers the legs. Well, the cooking time: it will take 3-4 hours for the chicken to transfer all the collagen, which is so important for the jellied meat to solidify, into the broth. 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 jellied meat, 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 – in order 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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