There is not always time and desire to cook broth for half a day. In such cases, it is better to use the recipe for jelly with agar-agar. The thickener does not affect the taste of the dish in any way. The finished snack is difficult to distinguish from the one that was cooked in the traditional way.
Ingredients
- Turkey Thigh - 1 kg
- Chicken - 1 carcass
- Onion - 2 pieces
- Garlic - 2 cloves
- Parsley root - 1 piece
- Black Pepper - 4 peas
- Mustard Seeds - 0,5 tsp.
- Agar-agar - 15 g
- Salt - 1 art.l
- Water - 4 l
Step-by-step cooking recipe
Cut the chicken into four pieces, rinse and put it in a deep saucepan.
Add the turkey thigh, parsley root, water and cook for 2 hours on low heat.
Remove the parsley root, add spices, peeled onion and cook for another 30 minutes.
Put the meat on a plate, cool slightly, separate from the bones and finely chop.
Strain the broth through a double layer of gauze.
Take a glass of hot broth and mix it with agar-agar.
Put the pan with the broth on the fire, add salt, garlic passed through the press and the billet with agar-agar. Boil everything together for 3 minutes.
Put the meat in the prepared molds, pour the broth and put it in a cool place for 2-3 hours.
