Preparation of a junction: classic recipe, beef, chicken, turkey, pork, fish. How to choose ingredients, prepare meat and broth for a jelly: tips for cooking a delicious dish

In this article, we will consider the recipes of the jerky. After all, preparing a dish is not always traditional.

Content

The jelly is considered the most popular, tasty and truly festive snack on each table. Also, this dish is perfect for dinner, for example, with a potato casserole or instead of a familiar sausage. Therefore, you need to know how to cook jellied meat from which products.

How to choose the right basic ingredient for jelly: tips

The choice of the main product is an important point. You can cook a dish, taking absolutely any meat (chicken, pork, beef.). The most basic in this process is that the product is really suitable for a junction.

Buy meat only in the market, because there the product is guaranteed not to freeze. Fresh legs of the pig - This is the key that the dish will really freeze. Only before cooking carefully clean them from the bristles, burn them, then rinse. Add any meat to the legs, keep in mind your own preferences and tastes.
Whatever jellied meat you decide to cook, be sure to add to the dish pork hooves. Then you will not need to add gelatin for solidification.

Do you want to buy meat with a skin? This is an important point that has a positive impact on the stagnation.
Cut the brisket with the lower leg to pieces. Leave a large bone and central. So that small bones do not occur, cut the hooves first along 2 equal parts, then in half.
Do not overdo it with meat. Follow the proportions, otherwise your dish will not freeze.

How to prepare the meat for jelly?

Before you start cooking, carefully prepare meat products.

Soak the meat. This procedure is necessary in order to eliminate the curtailed blood from the meat. In addition, the skin after you soak the meat will be very soft and delicate.
Take the pan, place meat ingredients in it. At the same time, make sure that the water completely covers the meat. Leave it in this state for a while, preferably for the night. In the morning, rinse the meat, carefully scrap the hooves, so that there are no smoked places.
Clean the skin on other ingredients. Then place the meat in another container and proceed to further preparations.

How to drain the broth when preparing a jerk?

Dry the first broth. Many housewives claim that it is enough to remove the scale with a slotted spoon - but this is not at all. The first water, in which the meat was cooked, drain, as the remnants of fat and other undesirable ingredients will leave with water. In addition, this junction will turn out to be more attractive, the calorie content of the product will significantly decrease, and the aroma will become more pleasant.
Drain the second water better. After that, the jelly will be more transparent.

When salt the broth, rinse the contents of the dishes, remove the small protein remaining to the wall. Place the meat again in the same dishes, where it will cook until the end of cooking.
Pour so much liquids so that it is 2 cm above the meat. If the liquid is a lot, the jelly simply does not freeze. If the liquid is not enough, then after adding you will not correct the situation. This will poorly affect the final result.
Consider the fact that to obtain a transparent junction, the broth should not boil much. Cook the dish over low heat, approximately 6 hours.

Jelly: classic recipe

A few decades ago, to cook jellied meat, people used only tails, hooves, ears and other meat parts from which another dish cannot be prepared. But today the housewives were able to improve the classic recipe for a student. They began to add flesh of meat and spices.

To prepare a classic jelly, stock up:

Pork ears - 2 pcs.
Hooves - 2 pcs.
Chicken meat - 1 carcass
Onions - 3 pcs.
Carrots - 3 pcs.
Garlic
Fragrant pepper
Bay leaflets

Cooking process:

Put the broth, given the recommendations described above.
Before cooking the broth, salt.
Boil the broth for about 6 hours. During cooking, be sure to remove the resulting foam from the broth.
Add a carrot, onion, chopped garlic almost at the end of cooking.
When the dish is completely welded, remove meat ingredients. Cut the meat into small pieces.
Throw away the bones and veins.
Put the meat in the soda, pour the broth, but filter it.
Take the carrot. Cut it with figure ornaments, for example, flowers. Put also in the soda.
Decorate the dish with boiled eggs (optional), cutting them with circles.

Put the jelly in a cold place at night. When you serve a jelly, decorate it with chopped greens. Separately serve mustard or horseradish sauce with sour cream.

Beef jelly: recipe

To prepare this jerky, be sure to use beef hooves and beef pulp. So, you will have to stock up on such components:

Meat fillet - 600 g
Beef hooves - 1 pc.
Onions - 1 pc.
Water - 2 l
Black peas - 12 pcs.
Carrots
Seasonings
Garlic - 1 goal.

Production process:

Drain the broth that you will get the first. When you pour new water into the pan, salt it, send the dish to cook.
After 6 hours, add vegetables to the broth (do not clean the onion) and beef pulp. Boil the broth for about an hour. Salt the broth if necessary, add chopped garlic.
Strain the liquid. Add the meat to the ship, pour the filtered broth.
Put the ship in a cool place, it is better not in the refrigerator.

How to make a jelly of chicken?

This jelly is considered low -calorie. You do not need to add pork to it, only chicken carcasses and their components. For a dish, take:

Meat chicken (wings, legs, neck) - 2 kg
Celery - 1 stalk
Garlic - 3 teeth
Carrots - 3 pcs.
Onions - 3 pcs.
Black pepper - 7 peas

Cooking process:

Cut the vegetables largely. Grind the garlic in the form of thin slices. Do not cut celery.
Rinse the meat, vegetables too. Place the ingredients in the pan, pour them with water. Salt the liquid, put on medium heat. Boil about 2.5 hours, constantly remove the foam from the broth.
Codes will notice that the meat leaves well from the bones, add laurel leaflets with pepper to the jelly.
Remove the chicken from the broth. Separate the meat from the seeds, lay in the ship.
Strain the broth, pour it over chicken meat.
Send the jelly to the cold so that he completely froze.

Serve a dish with sharp sauce at your discretion.

Jelly from pork slices: recipe

Traditionally, in winter, all housewives cook jelly. A very popular recipe is a jelly made from pork slices. As a result, you will get a rich, rich and very hearty jelly. For a classic jelly, you will have to stock up:

Pork slyka - 1 pc.
Garlic - 1 goal.
Spices.
Average carrots - 1 pc.
Onions - 1 pc.
Pepper peas
Bay leaf

Cooking process:

Rinse the meat. With the help of a knife, clean it from the skin, piles (if necessary).
Lower the meat into ice water for about 12 hours. Every 4 hours, change the liquid.
Take water into the pan so that it covers completely meat.
Boil the meat, boil for 25 minutes.
Drain the welded broth.
Rinse the meat, pour fresh water again. Again, boil the broth, boil for about 2 hours.
For 30 min. Add vegetables until the junction is completely prepared. Pre -grate the carrots, chop the onion. Add spices.
When the jelly is boiled, remove the shank, wait for the meat to cool completely. Cut it into pieces.
Take the soda, lay out evenly a meat product.
Pour the meat with a broth so that the rest of the ingredients are evenly distributed in containers.
Leave the dish harden in the refrigerator for a while.

Jelly with gelatin: recipe

So that you have a jelly frozen, add gelatin to the dish. Pork junini with the addition of gelatin freezes quickly. If you like a lot of meat and cartilary, then you will definitely like this recipe. Stock up for the dish:

Pork knuckle - 0.5 kg
Pork pulp - 0.5 kg
Gelatin - 20 g
Carrots - 1 pc.
Onions - 1 pc.
Garlic - 3 tooth.
Laurel sheet - 2 pcs.
Spices

Cooking process:

Wash carefully the steering wheel. The skin should become soft enough so that you can easily clean it from blood and pollution residues.
Pour the meat with water, let it stand in the liquid all night.
Clean the shank of small bones, place it in a large pan. Pour water so that it barely covers the meat.
Bring to a boil, remove the scale. If you do not, the jelly will come out muddy. Remove the foam during cooking.
Reduce the fire, boil the broth over low heat for about 5 hours.
Dilute gelatin in a glass of water. Leave it for 1 hour.
Lower the whole carrot and onion into the pan. To enhance the taste and aroma, put the laurel, spices.
Boil the broth for another 1 hour. The total amount of cooking time is 5 hours.
Remove the pork from the broth obtained, separate from the bones, cut into pieces.
Strain the jelly. Send meat to it, boil. Add chopped garlic, pepper, pour gelatin with water, mix.
Pour the jelly on the molds, decorate the dish.
Take a jelly in a cold place. When it cools down, put in the refrigerator.

Serve with horseradish or mustard. About how to correctly and in what proportions to breed gelatin for the junction you can read in this article.

Fish jelly: recipe

People have been preparing this jacket for a very long time. A jelly is cooked for at least 4 hours, in the toga a viscous delicious mixture is obtained - a jelly of fish. Therefore, do not rush to throw out heads, tails and ridges from fish. Of these ingredients, you can get a wonderful snack that is suitable for each festive feast.

Prepare a jelly only from river fish. It is more oily, and therefore the broth will turn out to be a rich. During cooking, you can take several different fish.

Prepare for the dish:

Fish - 800 g
Water - 1 liter
Carrots - 2 pcs.
Onion - 2 pcs.
Bay leaf
Black pepper - 5 pcs.
Gelatin - 1 tbsp.
Lemon juice - 1 tbsp.
Water - 200 ml
Spices

Jellied from Riba — Jellied meat from fish

Cooking process:

Prepare the fish, clean, divide, rinse. Make fillet out of fish.
Place the fish semi -finished products in the container. Pour water. Put on the stove, turn on medium fire, boil.
Rinse the vegetables, cut the rings. Add to a container with broth. When the liquid boils, reduce the fire, boil another 1 hour.
When you cook, try to remove the foam, otherwise the jelly will be cloudy.
When 1 hour passes, strain the broth. Throw out fish waste. Throw vegetables too.
Grate the fish fillet, cut into pieces. Put in a pan, add the broth.
Boil a container with fish and broth. Boil the jelly for another 15 minutes.
Dissolve the gelatin in a glass with warm water. Mix, pour into another small container, boil, wait for the gelatin to dissolve.
Strain the broth, put the fish fillet in the ship.
Add dissolved gelatin to the main broth, mix thoroughly.
Pour a jelly into the ship with fish. Put it for 5 hours in a cool place.

Jelly from turkey: recipe

So that you get a classic recipe for a slurry from a turkey, take the following products:

Turkey wings - 6 pcs.
Indian shin - 4 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Law sheet
Cloves
Black pepper

Cooking process:

Wash the poultry, clean the legs, place in a pan, pour water so that it covers the meat slightly.
Put the pan on the fire, boil, add carrots, onions.
Salt the broth, put it to cook on a slow fire.
After a few hours, remove the vegetables, boil the meat for another 1 hour.
In 15 min. Until the final cooking of the laurel, the laurel, spices.
When the broth has cooled, separate the meat from the seeds, cut into pieces, put in a ship. Strain the broth, pour them meat.
Put the carrots, greens, chopped garlic in the ship.
Send the ship to the cool place until completely solidified.