Jellied meat in a multicooker Polaris

Jellied meat in a multicooker Polaris

Category: Cold meals and snacks

Ingredients
pork leg	1 PC
chicken drumsticks	700-800 grams
carrot	2 pcs
onion	2 pcs
salt, peppercorns, allspice	taste
garlic	4-5 teeth

Cooking method

• Soak the meat in water for 5-6 hours, periodically changing the water.
• Then rinse well and let it boil in a deep saucepan on the stove (15-20 minutes) - remove the foam.
• Next, rinse the meat thoroughly (pour out the broth), put it in a multicooker bowl, add a couple of unpeeled (wash well) onions and 1-2 medium peeled carrots, pepper, fill it with water (I poured the shaft so that the meat is covered by 2-3 cm- it turned out to be almost a full saucepan) let it boil in the STEAM mode (10 minutes) or SOUP (15-20 minutes), then switch to the STEWING mode for 5-6 hours (I cooked for 4 hours, it was enough).
• At the end of cooking, I added salt to taste and crushed garlic, turn it off and let it stand under a closed lid for another 15-20 minutes.
• Take out the meat, divide into portions and pour over the strained broth. cool at room temperature and refrigerate.
• Bon Appetit!

Time for preparing:

cooking - about 7 hours

Cooking program:

soup, steam. extinguishing

Note

I got 4 servings like this (I poured about 2.5 liters of water - look at your slow cooker). A small nuance: if you doubt whether your jellied meat will freeze, you can check in this way - rub a drop of the finished broth with your fingers - you should feel sticky fingers, which means the broth is ready and will harden well.

Thanks for the detailed recipe, I take a note, in the stewing mode, the water probably hardly boiled away

Thanks for the detailed recipe, I take a note, in the stewing mode, the water probably hardly boiled away

I brought it to a boil a couple of times in the process, then again for stewing and all the water remained in the same volume practically - look into the drip tray

Thank you

Experienced housewives make jellied meat a little differently.
First, divide, cut the pork legs into parts articularly (4 parts each leg). Clean and wash well. Put in cold water and bring to a boil (why soak?), Transfer to hot water and cook over low heat for about 4 hours. If you digest, then the taste of the jelly will be soapy. And you can't cook chicken meat for 4 hours, it turns yellow.
Then remove the legs, "disassemble" the jellied meat (clean the bones from meat and pulp), grind the meat. Place the meat back in the broth, bring to a boil and now salt, add seasonings, garlic.

In Floris, stewing is weak, so 4 hours is quite normal.

Experienced housewives make jellied meat a little differently.
First, divide, cut the pork legs into parts articularly (4 parts each leg). Clean and wash well. Put in cold water and bring to a boil (why soak?), Transfer to hot water and cook over low heat for about 4 hours. If you digest, then the taste of the jelly will be soapy. And you can't cook chicken meat for 4 hours, it turns yellow.
Then remove the legs, "disassemble" the jellied meat (clean the bones from meat and pulp), grind the meat. Place the meat back in the broth, bring to a boil and now salt, add seasonings, garlic.

Perhaps you `re right . I do not pretend to be experienced yet, of course the meat must be prepared in advance, this is implied by itself and I did not indicate in the recipe. And about the chicken I disagree - neither the color nor the taste has changed and it has not boiled too much, it is very soft and delicate in taste, soaking removes the greasy aftertaste of pork, and then.if necessary, everything tastes and at the discretion of the hostess. I'm still learning from culinary specialists

[Nicaletta]

In Floris, stewing is weak, so 4 hours is quite normal.

if you meant a chicken, then it will be ready in 1 hour 30m - 2 hours. And if in general for jellied meat, then yes 4 hours is quite enough (which the manufacturer himself indicates in his recipes).

Nicaletta with the first jellied meat in the cartoon, I also thought that the description was very sophisticated, but it looks quite appetizing

[Nicaletta]

if you meant a chicken, then it will be ready in 1 hour 30m - 2 hours. And if in general for jellied meat, then yes 4 hours is quite enough (which the manufacturer himself indicates in his recipes).

Nicaletta with the first jellied meat in the cartoon, I also thought that the description was very sophisticated, but it looks quite appetizing

Thank you ! It may be messy and long written, but I tried as much as possible. and so the process itself is not troublesome - I cooked on the stove, so I wound kilometers back and forth

Nicaletta, thanks for the detailed recipe, yesterday I cooked jellied meat in Flora, 4 hours - pork knuckle and half a cockerel (as old as the world), everything turned out great