Knuckle and turkey jellyfish

16 servings
14 hours 20 min


1. We wash the hands well and soak them for 3-4 hours in cold water, this is necessary so that the jellyfish does not have a specific smell and the broth is transparent. If the hands are not cleaned, they need to be well skimmed with a knife.

2. Put the meat in a large saucepan and add to the hands, chopped into parts turkey. We pour water, you need it to cover all the meat. We set to cook as it boils, remove the foam with a spoon and reduce the fire to a minimum. Add an onion to the broth, the husk can not be removed, just rinse very well. Cook for at least 5 hours. To determine that the dish is ready very easily, how the meat began to move away from the bones, which means you can salt, pepper.

3. Put the meat in the dish and let it cool. Then we go through and set aside only fillets, check that there are no small bones.

4. We spread the meat on deep plates. Remove excess fat from the surface of the broth and squeeze out the garlic, pour over the meat.

5. We send it to the refrigerator for freezing. As it cools, we decorate with greenery.