If you like meat and don’t like jellied meat, then you just don’t know how to cook it. A dish from a people with a centuries-old history, having a huge number of different variations, which is a frozen broth of meat stewed over a slow fire. The preparation uses those places of the carcass that contain the most gelling substances: head, ears, legs, tails, etc. You have the right to give your preference to pork, beef, veal, and even chicken, you can make assorted dishes. True, it is worth mentioning that every kind of meat requires a certain attitude.
Before we tell you about cooking methods, I would like to mention the advantages of the process using the latest technologies. You can, of course, use the old-fashioned way to put a huge pot on the stove, which will “puff” for a long time, or you can cook jellied meat in a slow cooker. “Redmond”, “Panasonic”, “Mulinex” and devices of many other brands make it possible to prepare a dish with minimal effort on your part, while bringing it to perfection. Each manufacturer provided its unit with a languishing mode (as in an oven), which is considered ideal for making soups and broths. Jellied meat is essentially nothing more than the most ordinary meat broth.
So, the jelly in the Redmond multicooker or any other manufacturer will cook almost himself. You only need to lay down the meat, fill it with cold water and turn on the “Braising” or “Soup” mode (depending on the
brand of the multicooker). Cooking time is proportional to the type of meat.
Chicken jellied will be cooked in a couple of hours, pork will be cooked for three or four hours, and beef - five to six hours. You can, of course, cook less, but, according to both experts and amateurs, the more the better. You can decide what and how to cook
jellied meat in a slow cooker only by trying everything and making your own conclusions.
So, we will cook. You can first cook from ordinary chicken. To do this, it is worth taking not a young chicken from the poultry farm, but a domesticated individual that walked on the green grass. Navar will be stronger, meat more flavorful. It is better if you have at your disposal an aggregate with a volumetric bowl. These include crock-pots “Redmond M70”, “Philips HD2173”, “Mulineks MK 302E” and many others: their size is 5 liters. Dividing the meat into pieces (only so that they lay down more evenly), lay in a pan and pour clean cold water. There are no exact proportions, it is poured a couple of centimeters above the folded meat. You should not salt the dish at the very beginning, at least due to the fact that part of the broth boils away during the time of preparation, and the salt remains. Possible oversalt.
Jellied meat in the Redmond multicooker will not differ much from that cooked in a similar Mulinex appliance, but the onions added to the peel during cooking will give a golden color, carrots will be sweet, and celery root will have an unusual aroma. After the meat is ready, it is necessary to determine what form you prefer to get the finished product. We do not mean a square shape for filling or round. We mean what you plan to do with the meat after you separate it from the bones. It can be twisted through a meat grinder, divided into fibers or cut into pieces. At the bottom of the selected bowl, you spread the meat, add black ground pepper, garlic, chili pepper to taste. Pour with salted and strained broth. Send in the refrigerator for freezing. Jellied meat in the Redmond or Mulinex crock-pot is not only simple, but also tasty and fast.