Jellied chicken legs - budget and tasty

Kitchen appliances and utensils:

• pot with a capacity of 10 liters;
• kitchen scissors;
• kitchen knife;
• skimmer;
• thick sieve;
• cutting board;
• kitchen knife.

Ingredients

Step cooking

Vegetable preparation

• Wash the onions (3 pcs.) And carrots (3 pcs.) Well.
• Cut the peeled onions in half.
• Peel the carrots, cut each root crop into 4-6 pieces at random.
• Peel the garlic (4-5 cloves). Finely chop.

In this recipe, carrots and onions are added to make jellied meat to add flavor to the broth. Carrots are not put in the prepared jelly.

Preparing Chicken Legs

1. Chicken legs (2 kg) of a young bird (the skin on the legs is white, the nails are small), rinse well in running water.
   
2. Using culinary scissors, cut the claws on the legs.
   
3. Put the paws in a deep metal bowl, pour boiling water for 1-2 minutes.
   
4. Drain the boiling water from the bowl, wait for the paws to cool. Peel the chicken legs, wash again.
   

Cooking Jellied

1. Pour water into a pot with a capacity of at least 10 liters (6 liters). Lay the paws (2 kg) and chicken thighs (0.8 kg).
   
2. Add chopped carrots and onions. Bring the aspic to a boil over high heat. Reduce the heat to small. Cook aspic without a lid, then it will be transparent.
   
3. Remove the resulting foam with a slotted spoon during cooking.
   
4. 1 hour after boiling, salt the broth a little, put black pepper with peas (8-10 pcs.) Into the broth. Do not immediately salt to taste, as in the process of cooking the liquid will boil away and the salt concentration will increase. Finally salt at the very end. Cook the aspic on low heat for 5-6 hours. After about 4.5 hours, put the bay leaf in the pan.
   
5. How to check the preparedness of jelly - the volume of liquid in the pan decreases by more than a third. A drop of broth significantly glues fingers. Remove vegetables, paws and hips from the broth using a slotted spoon.
   
6. Separate vegetables from meat. Use carrots for salad or other dishes. Try the broth for salt. Top up if necessary. Separate the meat from the thighs, disassemble into small pieces. If you wish, you can remove the boiled tendons from the legs (for an amateur).
   
7. Arrange the meat in portions (equal portions). Add finely chopped garlic, dividing it by the number of plates.
   
8. Pour the meat into the hot broth through a strainer. Place the dishes in a cool place.
   
9. When the broth has set, transfer the plates to the refrigerator.
   

Video recipe

The video shows step by step how to process chicken legs, cooking jelly, spill process in containers:

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