Jelly - recipe
SCARLETT SC-MC410S17
Ingredients
- Pork legs - 2 pcs
- Pork (shoulder) - 400 gr
- Chicken (drumstick, thigh) - 2 pcs
- Bulb onions - 1 pcs
- Carrot - 1 pcs
- Garlic - 1 pcs
- Salt - 0.5 tsp
- Black pepper (peas) - 5 pcs
- Bay leaf - 1 pcs
For 1 batch(es) (
)
Jelly Directions
Multicooker firm: SCARLETT
SC-MC410S17
1. Wash the legs and the rest of the meat thoroughly.
2. Put all the meat, onions and carrots in the multicooker bowl. Pour cold water over to cover the meat. Add bay leaves and peppercorns.
3. Close the lid, set the mode "COLD" to 6 o'clock.
4. At the end of the program, take out the meat and vegetables, disassemble into small pieces, remove the bones.
5. Add additional salt to the broth if necessary. Add chopped garlic to it. Close and leave the broth to infuse for 30-40 minutes.
6. Strain the broth. Put the meat in molds, pour the broth and put it in the refrigerator until it solidifies.
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