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Pork knuckle and chicken jelly

Pork Knuckle and Chicken Aspic (Kholodets)

Homemade pork knuckle aspic is a real treat — make it for your loved ones! This kholodets comes out rich, slightly sweet, and perfectly clear. In short, you've got to try it.

Foster

Recipe author

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Composition / ingredients

Servings:

Pork knuckle

Chicken (two drumsticks and two wings)

500

Carrots

Onion

Bay leaf

Water

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 7 g

Fats 56 % 9 g

Carbohydrates 0 % 0 g

104 kcal

GI: 0 / 0 / 0

Cooking method

Step 1:

First, soak the knuckle in cold water for about 6 hours. Wash the meat.
Step 2:

Put the meat in a pot and cover with water. Set it over the heat and bring to a boil.
Step 3:

Once the meat has released all its scum, drain off this first broth and wash both the pot and the meat. Cover again with clean water and return it to the heat.
Step 4:

Bring to a gentle boil.
Step 5:

Lower the heat and let it simmer at a gentle bubble for 5–6 hours.
Step 6:

After 4 hours, add a whole onion (no need to peel it) and a carrot (peeled). About 10 minutes before the end of cooking, add the salt and bay leaves.
Step 7:

Turn off the heat and let the broth cool a little.
Step 8:

Strain the broth, take the meat off the bones, and shred it into fibers. Divide the meat among containers, pour the broth over it, and let it cool. Move it somewhere cold and let it set.
Step 9:

To make a "piggy" out of the aspic, pour the kholodets (the meat plus the broth) into a bottle and let it set.
Step 10:

Then carefully cut the bottle away, take out the aspic, and make a tail, ears, and a snout from sausage or ham, with eyes and nostrils made from whole cloves.