How to prepare jelly: for detailed recipe

Aspic – frozen meat broth. Transparency and zheleobraznogo give him a special substance contained in beef, chicken or pork bones. How to cook aspic – the subject of this article. Please find the recipe.

How to cook jellied meat: select meat

For cooking you need to choose the right meat. Initially you should decide what will be jelly: pork, beef or poultry. The clear broth derived from beef. Pork dish will be more muddy. You can fix this by removing the grease that forms during cooking. Good and rich get jelly if you cook it from different types of meat.

How to make aspic of chicken, beef and pork

We propose to consider the most delicious version of cooking – precast. Cook jelly in a large pot or pressure cooker. However, if you use a pressure cooker, place the bones, meat and vegetables at once, so in the process of cooking do not open it hot. Consider the technology of cooking in stages.

Stage 1

How do you make a jelly that hardens without gelatin? The main secret – well-chosen pieces of meat. Take pork, chicken and beef leg (you can also take chicken heads or tails beef) soak for as far as hours, but preferably overnight. After that will clean the top layer. Sample calculation for 1 kg of meat will require about 2 liters of water. In this case, the broth doesn't boil away too fast. It is better not to add liquid during cooking, it will cause the broth turbid.

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Stage 2

After boiling put in a pan a bit of meat without bones. This can not be done if you use the shank (there's a lot of meat). As soon as there is foam, remove it and reduce the heat to a minimum. Jelly should not be too much to boil. After 2-3 hours of cooking, put a few Bay leaves, 10 peas of black pepper, a couple of unpeeled onions and 2 medium carrots (unpeeled, but thoroughly washed).

Step 3

Boil the jelly for about another 3-4 hours. Meat should easily separate from the bones. An hour before finish time, add salt. Salt you need to add in such quantity that the broth was a bit salty. After curing, the taste will be exactly as it should. After time, cool the broth. Remove bones and meat. Sieve the liquid. Remove the cooled meat into pieces, remove all the bones. In order to determine whether to get nourishing broth or not, you have to dip your fingers in it, and see if they stuck, it was the right consistency and the jelly hardens without the use of gelatin.

Step 4

Cook the meat – that's half the battle. It must be beautiful to draw. How to make aspic for the holiday table? The dish was spectacular, it should be poured in sections. To start to form, pour a little broth. Put it in a cool place. Until the jelly hardens, prepare the vegetables. You can take boiled carrots, and celery. Herbs-parsley, dill. Spices-cloves. Look good in the finished dish boiled eggs. Beautifully dip the sliced products in the broth and put them on a frozen layer.

Step 5

Form of aspic, fill the finely chopped meat on a third. Sprinkle the crushed garlic cloves. Products pour warm broth. Put in the cold. After a few hours the dish is cooled. Now you know how to cook jellied beef, chicken and pork. Treat serve with horseradish or mustard. Bon appetit!