Jellied neck

Jellied meat is a frequent guest on the holiday table, but this was not always the case. In the old days in Rus', in royal and rich houses, jellied meat was prepared only the next day after heavy feasts from leftover meat. Today there are many different recipes for jellied meat; it is prepared from different types of meat, but jellied chicken necks stand a little apart. Neck jellied meat is very tender and not as high in calories as pork, the pieces of meat in it are small and soft.

1. Calories
   283,09 kcal
2. Protein
   13,97 gram
3. Fat
   24,93 gram
4. Carbohydrates
   0,67 gram
5. ~ Time
   4 H 40 Min
6. Pepper
7. Complexity

Products per 10 serving:

1. Chicken necks
   2.5 kg = 2500 g
2. Onions

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   120 g
3. Fragrant pepper with peas

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   5 pcs. = 5 g
4. Bay leaf

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   3 pcs. = 3 g
5. Salt

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   1 tsp. = 7 g
6. Parsley

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   15 g

Steps:

1. 
   Wash the necks well. Prepare a pan in which you will cook the jellied meat, as well as a form for hardening. Peel the onion. Wash the parsley and separate the thin branches from the stems.
2. 
   Boil the chicken necks. Place the chicken necks in a saucepan and cover with plenty of water. Bring the meat to a boil and skim off the foam. Cover the meat with a lid and cook for 1 hour over low heat. Then add 1 tsp. salt, onion, bay leaf and pepper, cook for another 1 hour.
3. 
   Prepare the meat for pouring. Remove the tails from the broth and set them aside. When the meat has cooled, separate it from the bones and place in a jellied dish. Strain the broth, removing the onion and spices.
4. 
   Let the jellied meat freeze. Pour the prepared meat with broth and place the molds in the refrigerator to harden. Jellied meat in small molds will harden in 2 hours, in large ones - in 6-8 hours.
5. 
   Remove the frozen jellied meat from the mold and place on a serving plate. Garnish the neck jellied meat with parsley sprigs.