Gelatin is not needed for this recipe. The jelly from the neck of the turkey freezes perfectly without it. The thing is that the skin contains a lot of natural collagen. Only meat is laid out in molds, of which there is also a lot on the neck.
Ingredients
Step-by-step cooking recipe
Wash the neck of the turkey and put it in a saucepan with water.
Add bay leaf, black pepper and peas and cook for 3 hours over low heat.
Add carrots, peeled onions and cook for another 40 minutes.
Put the neck and vegetables on a plate and put them aside.
Strain the broth, add salt, ground pepper, garlic passed through the press and finely chopped herbs. Boil for 3 minutes and cool to room temperature.
Remove the skin from the neck and set aside. It will not be used further.
Separate the meat from the bones and put it into prepared molds.
Pour in the broth and transfer to a cool place. The turkey neck jelly will be ready in 4-5 hours.
