Poultry cold cuts

Bird jelly – a savory and nutritious appetizer

Bird jelly is a classic appetizer, appreciated for its delicate texture and unmistakable taste. This simple and delicious recipe will bring a touch of tradition to your table, perfect for both special occasions and family dinners. The dish is not only tasty but also healthy, offering an ideal combination of proteins and collagen, essential for joint health.

Preparation time and servings
- Preparation time: 30 minutes
- Cooking time: 2-3 hours
- Total time: 3 hours
- Number of servings: 6-8

Essential ingredients
- One bird (approximately 1 kg, chicken or turkey)
- 2-3 liters of water (depending on the size of the bird)
- 2-3 cloves of garlic
- Salt, to taste
- Optional: pig and veal trotters (2 pig trotters and 2 veal trotters)

Step 1: Cleaning and cutting the bird
Start by cleaning the bird, removing any remaining feathers and cleaning the inside. Cut the bird into smaller pieces, choosing parts that will provide a richer flavor for the jelly. It is important to use a fresh, quality bird to achieve a delicious final result.

Step 2: Boiling the bird
In a large pot, add the water and bring it to a boil. Once the water is boiling, add the trotters and the head of the bird, followed by the meat pieces. It is essential not to add all the pieces at once but to introduce them gradually to avoid clouding the broth. This step will ensure a clear and tasty soup.

Step 3: Skimming and seasoning
As the water boils, foam will appear on the surface. Use a skimmer to remove it, so the broth remains clear. Then add salt to taste and reduce the heat, allowing the meat to simmer until tender without falling apart.

Step 4: Preparing the gelatin
In another pot, add the well-washed and cleaned pig and veal trotters. These will contribute to achieving a gelatinous and rich texture. Boil them uncovered over low heat, periodically skimming off the foam. The trotters are ready when the meat easily separates from the bone.

Step 5: Assembling and cooling
After the bird meat and trotters have boiled, remove the bones and assemble the meat on plates. The broth in the pot should be clear and consistent. Test the gelatin's consistency by placing a few drops on a cold plate – if it sets, it is ready for use. If not, continue to boil for a few more minutes.

Step 6: Flavoring and pouring the broth
If desired, add some crushed garlic to the broth for a more intense flavor. Then pour the broth over the meat on the plates and let it set. This process will take a few hours – it is best to let the jellies sit in the fridge overnight to set perfectly.

Step 7: Serving
To serve the jellies, carefully invert the plate onto a platter, wiping the bottom with a damp cloth to facilitate release. This appetizer can be enjoyed both cold and at room temperature, and pairs ideally with fresh bread, mustard, or red onion.

Useful tips and variations
- You can experiment with different types of meat, adding beef or fish to create a unique combination.
- Try adding herbs such as parsley or dill to the broth for an extra flavor boost.
- This recipe can also be adapted for vegans by using vegetable broth and agar-agar to achieve a similar texture.

Frequently asked questions
1. Can I use frozen meat? Yes, but it is recommended to fully thaw it before cooking.
2. How long can I keep the jellies? The jellies can be stored in the refrigerator for up to 5 days.
3. What drinks pair well with the jellies? We recommend a dry white wine or a pale beer that complements the dish's flavors perfectly.

Nutritional benefits
Bird jelly is rich in protein, contributing to a balanced diet. It also contains collagen, which is beneficial for skin and joint health.

Bird jelly is more than just an appetizer; it is an expression of culinary tradition, a connection to childhood memories, and a way to gather family around the table. Enjoy this recipe with love and joy, knowing that you have created a delicious and healthy dish!