“Secrets” of making “transparent” chicken jellied meat without gelatin

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Transparent as a tear, crystal clear, delicious and aromatic chicken jellied meat. What are the subtleties you need to know to prepare such a simple dish?

Details

In order for the chicken jellied meat to set without gelatin, you need to cook the broth from chicken feet, which contain collagen, which helps the jellied meat to set.

The proportions should be as follows: 1 kilogram of meat is taken for 1.5-1.8 liters of water.

Chicken jellied meat is cooked for 3-4 hours, not 4-6 hours like pork jellied meat.

If you need to add water, you need to use boiling water. Then the broth will not become cloudy, it will remain transparent.

Another task for the hostess is to make the chicken jellied meat rich, tasty and strong.

Caramelized onions, bay leaves, pepper and seasonings will help with this.

The onion is cut into two parts, fried in a dry frying pan, put in the broth and removed at the end of cooking.

Salt is added half an hour before the dish is ready.

You should be careful with the bay leaf, because if boiled for a long time, it can color the jellied meat and give it a bitterness.

The jellied meat can be served beautifully on the table: first, put boiled carrots, eggs, green peas, corn on the bottom of the plate, then the cooked meat and pour over the broth.

You will get a very tasty, transparent and aromatic jellied meat.