Jelly in the form of a pig will decorate your Christmas table and will make a lasting impression on guests. And actually everything is very simple. And in this you will see for yourself.

Description of preparation:

Jelly can cook from any meat. It can be not only chicken and Turkey, but pork, beef. The whole process of cooking this dish is described in detail with step by step photos. And those who decide to decorate their table with this dish – good luck and good New Year!

Ingredients:

  • Turkey — 500 Grams
  • Chicken — 500 Grams
  • Carrots — 1 Piece
  • Onion — 1 Piece
  • Salt — to taste
  • Ground black pepper — to taste
  • Bay leaf — 1 Piece
  • Food gelatin — 20 Grams
  • Water — 2.5 Liters
  • Garlic — 3-4 Cloves
  • Cooked sausage — 50 Gram (decoration)
  • Black pepper peas — 2 Pieces (for decoration)

Servings: 8

How to cook the “jelly “Christmas pig””


The chicken and wash the Turkey well and place in a large pot.


Pour water into a saucepan and put on the stove.


Bring contents of saucepan to a boil, turn down the fire and remove the foam. Cook the jelly at the lowest heat so that the broth just a little bubbling. In this case, it will become clear. After two hours of boiling add the peeled onions and carrots, and Bay leaf.


Boil the jelly for another hour and a half, add salt and pepper to taste.


Remove the cooked meat from the pan.


And sieve the broth. Gelatin pour 3-4 tablespoons of cold water. Allow to swell for 10 minutes. Put in the hot broth and stir until dissolved gelatin.


Meat of Turkey and chicken, remove the skins, veins and bones. Must remain one flesh. Finely chop the meat and add the chopped garlic.


Pour the meat broth with the gelatin. But keep in mind that this is no ordinary jelly. So a lot of broth not pour.


Mix the meat, garlic and broth.


A liter bottle of milk a good wash and cut into her bottom. Place the bottle in a vertical tube down in any high capacity. Put in a bottle of jelly to the top.


Here how it looks. Put the aspic in the cold.


When the jelly hardens in the bottle, carefully cut the bottle, remove your “pig” on the dish. Pour the cold broth into the dish and again send in the cold.


When the broth hardens, decorate the jelly to taste. I have this snowflake from white radish, carrots and parsley. Sausages make the ears, snout and tail. Pepper eyes.


Jelly “new year pig” is ready. Serve with horseradish, mustard, ketchup.

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