Jelly in a bottle New Year

Jelly, cut into rings, will be a table decoration. Jelly in a bottle is prepared in the same way as any other. You can cook it from chicken, pork, beef. It is important to take into account the presence of gelling components - if you use more meat, then add gelatin. If beef or pork legs, knuckle are taken from you, then the resistance of the jelly will be ensured. For the original serving, the jelly is poured into a cut-off plastic bottle. Horseradish, mustard, hot sauces, marinades and pickles are served to the jelly.

naniki

Recipe author

Winner of the contest Best Recipe of the Week September 10-16

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Composition / ingredients

servings:

Pork legs

Chicken breasts

Onion

Carrots

0.25

Parsley

to taste

Salt

to taste

Bay leaf

Peppercorns

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 67 % 6 g

Fats 33 % 3 g

Carbohydrates 0 % 0 g

52 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 10 h

Step 1:
Jelly in a bottle will be cooked from pork legs and chicken breast, it turns out from these components very cool and meat. Prepare a pair of pork legs, chicken breast, onion, carrot, green stalks, bay leaf, black pepper, salt.
Step 2:
Prepare the meat components - scrape the legs well and rinse with hot water (if they are not prepared, supermarkets usually sell ready-to-eat, it remains only to wash).
Step 3:
Peel onions, carrots, cut off the stems of greens. Cut the vegetables into large chunks.
Step 4:
Put the legs to cook, fill them with water, bring to a boil, remove the foam, put the vegetables and simmer for 3 hours. After that, add the chicken breast and cook for another hour.
Step 5:
Remove all ingredients from the broth, cool to a warm state. Cut off the neck of a plastic bottle (specially bought for this, because plastic containers cannot be used again), we will need the lower part - a glass.
Step 6:
Remove all the meat from the bones, disassemble the chicken into fibers.
Step 7:
Add garlic crushed by a press.
Step 8:
The mass can be left in this form, or you can scroll with a meat grinder or a combine - in this case, the jelly freezes harder. So I used a combine harvester.
Step 9:
Arrange the meat into molds, including put it in a cut-off bottle. Pour in the settled broth, stir until smooth. Place in the refrigerator until completely solidified.
Step 10:
Jelly in a bottle is ready! It is very well gelated without any addition of gelatin - there are a lot of tendons in the legs, which give this effect.
Step 11:
We cut the bottle with scissors on both sides and take the jelly out of the bottle onto a dish. Cut with wheels of any thickness and serve.
Step 12:
Jelly in a bottle is traditionally served with mustard, horseradish, soaked or fresh cranberries or cranberries, pickles and marinades. Bon appetit!