Jelly Meat Stock Recipes



Jelly Meat Stock Recipe

Ingredients :

250 g

2

1

250 g

3 liters

2

8

2

1

2

pork rind

calf's feet

veal knuckle

chicken wings

water

onions

whole cloves

carrots, peeled

whole garlic head

celery stalks, cut into quarters

salt

a bouquet garni

Method :
  1. Wash clean the pork rind and calf's feet by boiling together for no more than 5 minutes, draining then rinse under cold water.

  2. Place all the meat on a wire rack in a large stockpot and cover with water.

  3. Slowly bring to the boil, continually taking off the scum that rises to the surface.

  4. Season with salt and add the rest of the ingredients, sticking the cloves into one of the onions.

  5. Cover the pot, adjusting the lid so that the steam can escape.

  6. Reduce the heat to a very low level and simmer for 5 hours.

  7. Dampen a piece of muslin with warm water and wring it out.

  8. Line the colander with muslin and strain the stock into a large bowl.

  9. Cool and refrigerate the stock until it has set.

  10. Skim off the layer of fat which rises to the top; all of the fat must be removed for a clean jelly stock.

Note :

If you want to keep this stock for some time, store it in the freezer. If kept in the refrigerator, then boil it up every few days to prevent spoilage. A tasty jelly stock is essential when making moulds or mousses.


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