If you cook jellied meat, then only this way and no other way: recipe for jellied meat in Moldavian style
You can make a familiar dish more interesting if you pay attention to new recipes.
Moreover, preparing this treat is quite simple.
Ingredients:
- chicken legs – 2 pcs.;
- chicken legs – 6 pcs.;
- onion – 1 pc.;
- carrots – 1 pc.;
- bay leaf – 2 pcs.;
- black pepper – 10 peas;
- allspice – 5 peas;
- garlic – 10-12 cloves;
- salt – 1 tbsp.
How to cook
The meat should be defrosted, washed and cleaned.
Then the chicken should be placed in a saucepan and filled with water. The liquid should completely cover the food and be 3-4 cm higher.
Next, put the pan on the fire. As soon as the foam appears, it should be removed. Such a simple procedure will help you get an appetizing and transparent broth.
Then the remaining ingredients are added to the meat: vegetables and spices.
Everything should simmer for three hours under the lid and on low heat. After that, you can add salt, but do not mix the ingredients. Another hour, but without the lid, the pan should stand on the fire.
After this, you need to take the onion and carrot out of the broth.
The meat must be placed very carefully on plates.
Add chopped garlic to the still hot broth and leave for half an hour. Chop the carrots and add to the chicken.
You can also use herbs, such as parsley, for decoration.
Then you should strain the broth. To do this, use gauze. After that, the broth should sit for another half hour. During this time, the fat will rise to the surface and form a film that needs to be removed. Housewives recommend removing the remaining fat with paper towels.
Then you can pour the liquid to the meat. After this, the plates should be put in the cold, for example, you can put them on a glazed loggia, and then, when everything has cooled down, you can put the dishes with the dish in the refrigerator.
After 6 hours, the aspic can be served. The dish turns out tender, aromatic and very tasty.
