Meat Jelly

For this recipe you may use chicken, pork, or beef meat with a lot of bones and skins that will add a natural gelatin to the dish.


  • 4 – 5 lb (2 kg) of meat cuts
  • 10-11 cups water, to cover the meat
  • 1 medium carrot
  • 1 small to medium onion
  • 1-2 bay leaf
  • 4 garlic cloves
  • 1/2 or more ground pepper
  • 4 tsp salt
  • Gelatin, optional, see instruction below


  1. Rinse the meat. Put meat in the pot. Cover with water, add peeled carrot, peeled onion, and bay leaf.
  2. Bring to a boil, remove the foam.
  3. Reduce the heat, simmer for about 3 hours or until the bones are easily detached from meat.
  4. Remove all meat from the pot into a big bowl, let it cool until it’s just warm.
  5. Detach all meat from the bones and skin. Discard the bones, skin, and onion.
  6. Using your hands, crush the meat into small pieces.
  7. If the broth has lots of fat, remove it carefully from the top, using a ladle, and discard.
  8. Crush the garlic cloves, add to the pot. Add salt and pepper, adjust to taste. The broth taste should be strong for now; the meat will absorb the taste so it will be perfect after it’s done.
  9. Adding the commercial gelatin: if you are using beef, most probably you may not need an additional gelatin. If you are using pork, you may need to add one pack of gelatin. For chicken, add 2 packs. Take about one cup of the broth, add gelatin, heat on a medium heat, stirring all the time until the gelatin is dissolved. Pour it into the pot with broth, and mix.
  10. Drain the broth using a mesh strainer into another pot.
  11. Put the meat into the serving bowls. Pour the broth into each bowl, covering the meat.
  12. Carefully put the dishes into the refrigerator for several hours until it sets. You may use a pieces of cooked carrot for decoration.
  13. Serve cold either with bread or mashed potato. You may also add some ketchup, hot mustard, or horseradish condiment.

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