Turkey jellyfish

6 servings
8 hours

How to make jellied turkey without gelatin? Prepare the necessary products. For jellyfish, it is better to take the bone parts, in this case it is the wing or shoulder of the turkey, you can use the shin, neck - these parts of the turkey contain gelling substances and then the jellyfish will keep its shape without gelatin. For meat leaving, it is better to take the thigh of the turkey. Take medium-sized carrots and onions, pick up a set of spices to taste.

For cooking jellies, it is better to choose a flat saucepan with a wide thickened bottom. If you have a turkey thigh on the bone, then the bone should be cut out. Fold the washed parts of the turkey into a saucepan, pour cold water so that it covers all the meat. Place the pan on the heat, bring to the boil, remove the scale. Next, reduce the heat and cook the meat over a medium heat for about two hours, periodically removing the scale and fat.

When the meat is soft, add the peeled vegetables to the pan - onions and carrots, salt, selected spices (I added bay leaves, peppers). Cook the stock for another 20-30 minutes.

When the meat and broth are ready, you should divide them: drain all the broth in a separate bowl, and put the meat in a separate one.

For the flavour, add the garlic to the jellyfish. In the jellyfish itself, I do not leave it. Run the peeled garlic cloves through the press and add to the stock. Bring the stock to the boil and strain through a fine sieve, getting rid of small particles, bones and garlic.

Disassemble the cooked meat, separating and removing the bones. Then the finished meat can be disassembled into fibers, can be roughly or finely cut as you like.

Chilli can be placed in a special dish for chilli, or you can part-time. One of the options for serving chilli is in plastic containers. It is convenient to get the jellyfish from the refrigerator in parts in them, and it is convenient to serve on the table, for this you just need to turn the mold over and put the jellyfish on a plate. On the bottom of the mold you can put boiled carrots, green peas, parsley leaves - you will need to cool such a jelly in parts.

Put the chopped meat in each mold and fill it with broth. First, leave the chilli to cool at room temperature, and then put it in the refrigerator for complete solidification.

Serve the finished frozen jelly cold. It works great with potatoes. For the sharpness of taste, mustard can be offered to it. Enjoy your meal!