Turkey jelly

Step-by-step cooking

1. Step 1:

   

   Prepare the products necessary for the preparation of turkey jelly. For the jelly, it is better to take the bone parts, in this case it is the wing or shoulder of the turkey, you can use the shin, neck - these parts of the turkey contain gelling agents and then the jelly will keep its shape without gelatin. For meat leaving, it is better to take a turkey thigh. Medium-sized carrots and onions, a set of spices to taste.

2. Step 2:

   

   For cooking jelly, it is better to choose a flat pan with a wide thickened bottom. If the turkey thigh is on the bone, then the bone should be cut out. Put the washed parts of the turkey in a saucepan, pour cold water so that it covers all the meat. Put the pan on the fire, bring to a boil, remove the scale. Next, reduce the heat and cook the meat over medium heat for about two hours, periodically removing the scale and fat.

3. Step 3:

   

   When the meat becomes soft, add the peeled vegetables to the pan - onions and carrots, salt, selected spices (I added bay leaf, pepper). Cook for another 20-30 minutes.

4. Step 4:

   

   When the meat and broth are ready, they should be separated: drain the entire broth into a separate bowl, and the meat into a separate one.

5. Step 5:

   

   Garlic is added to the jelly for flavor. I don't leave it in the jelly itself. Pass the peeled garlic cloves through a press, add to the broth. Bring the broth to a boil and strain through a fine sieve, getting rid of small particles, bones and garlic.

7. Step 6:

   

   Disassemble the cooked meat, separating and removing the bones. Then the finished meat can be disassembled into fibers, you can cut it large or small, as you like.

8. Step 7:

   

   The jelly can be placed in a special bowl for the jelly, or it can be portioned. One of the options for serving a portion of jelly is in plastic containers. They are convenient to get the jelly out of the refrigerator in parts, and it is convenient to serve it on the table, for this you just need to turn the mold and put the jelly on a plate. At the bottom of the mold, you can put boiled carrots, green peas, parsley leaves - you will need to cool such a jelly in parts.

9. Step 8:

   

   Put the chopped meat in each mold and pour the broth. First, leave the jelly to cool at room temperature, and then put it in the refrigerator for complete solidification.

10. Step 9:

    

    Ready frozen jelly to serve cold. It goes well with potatoes. For the sharpness of taste, you can offer mustard.