Jellied Turkey necks
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I love making this jelly because it almost prepares itself. There is with him a lot of hassle. In short in a hurry. Well and not greasy. Tender meat and rich broth.
Ingredients for Jellied Turkey necks
- Offal - 2 PCs
- Onion - 1 piece
- Pasternak - 1 piece
- Carrots - 1 piece
- Allspice - 3 PCs
- Carnation - 1 piece
- Bay leaf - 2 PCs
- Parsley - 1 piece
Step by step instruction of cooking Jellied Turkey necks
Cut into 3-4 pieces
Cover with cold water, 1,5 liter and put it on the fire.
When the boil – remove the foam, reduce the heat and cook on low heat for 2-3 hours. If the fluid boils, then add boiling water from the calculation, that would be the end there were 500-600 gr. fluid.
Then add the roots and onions. I bow from the last dry husk clean. Just good my. The broth acquires zolotisty.
Add spices. And Bay leaf, and then I ended at the wrong time... Cook on low heat for 2 hours, that would be left of liquid 500-600 grams
Add a bunch of parsley, boil 5 minutes and set aside to cool.
Neck to pull out of broth, cool.
To separate the meat from the bones.
Is separated great. The bones fall right of the meat.
Soak the gelatin. Quite a bit, because freezes without it. But to be safe and for the strength I add a little bit. Dissolve it in a water bath and add to б3ульон
Put the meat in a deep container and pour the broth. Put in the refrigerator.
The meat is tender, the broth rich.