Jellied turkey
Ingredients:
● turkey wings (0.5-1.5 kg.),
● onion (1 pc.),
● garlic (3 cloves),
● salt to taste,
● peppercorns,
● carnation,
● greens,
● bay leaf (1 piece),
● carrot (1 piece).
Method:
Put the washed parts of the turkey in a saucepan, pour cold water so that it covers all the meat. When the meat is soft, add the whole carrots and onions, as well as spices and salt to the pan. Cook on low heat for 4 hours, removing the foam. If you cook the meat over high heat, the broth will be cloudy.
Cook carrots and onions for 1-2 hours. When the carrots are soft, remove them and the onion from the broth. Set aside the carrots for decoration. When the meat is easily separated from the bones, cut it into small pieces.
Put the bones and the remaining meat back into the broth and cook for another 1 hour. Strain the broth (preferably through a double-layer cheesecloth). In one or more forms, put beautifully chopped carrots and herbs, fill with meat. Fill the contents of the mold with broth 1 cm above the meat. Place in a cool place to solidify.
Ready frozen jelly to serve cold. It goes well with potatoes. For the sharpness of the taste, you can offer mustard.
Bon Appetit!
Where you can try it:
Farmstead "Cherry",
Chubsa Jeanne,
375 (29) 611-70-02,
Gomelsk obl., Braginski district, v. Tselman, Str. Parkovaya, 25
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