Meat pressed in a stocking
Cooked quickly and easily (does not take into account pressing time), it is fragrant and delicious. Any kind of meat you like can be used for cooking. It's perfect for any celebration or feast. You can make a delicacy with ordinary, affordable ingredients.
Ingredients for pressed meat in a stocking:
- Chicken fillet - 2 pcs
- Chicken liver - 600 g
- Chicken hearts - 200 g
- Gelatin - 10 g
- Onions - 2 pcs
- Salt (to taste)
- Black pepper - 1 g
- Vegetable oil - 2 tablespoon
How to cook pressed meat in a stocking step by step with photos
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Onions fry in vegetable oil. |
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Add chicken liver and hearts without chopping. |
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Roast. |
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Add chicken filet chopped coarsely enough 2 cm. |
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Fry, salt and pepper. Let cool and add soaked dissolved gelatin. Add crushed raw garlic if you want (but it reduces the shelf life). |
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Fill a piece of lady's hosiery tied on one side and press a little. |
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Tie the other side. |
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Place on a board with a little bit of icing. |
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Place the board on a baking tray, t. к. Excess moisture leaks out as the meat is pressed. Put another sachet on the stocking with the meat and a board and something heavy for the press. Leave it for the night (I put it on the balcony instead of in the fridge). |
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In the morning the meat is ready. |
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The stocking comes off the meat easily. |
Salt, Black Pepper, Vegetable Oil, Onions, Liver, Chicken, Gelatin, Chicken liver, Ingredients, Chicken Hearts, Snacks
