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  Pig feet 2 , cut in thirds
  Pork hocks 2 , halved
  Chicken legs 2 Large
  Water 8 Cup (128 tbs)
  Carrots 1 , sliced
  Onion 1 , sliced
  Celery tops 2
  Bay leaves 2
  Chili peppers 3
  Whole mixed pickling spice 1 Teaspoon
  Garlic 2 Clove (10 gm), diced
  Salt To Taste
  Pepper 1⁄2 Teaspoon

Scrub pigs' feet and pork hocks with a stiff brush and place in a deep kettle with remaining ingredients.
Bring to a boil, then reduce heat to simmer.
Cover and cook slowly for 3 or 4 hours, or until meat falls from bones.
Strain broth and save.
Dice meat and refrigerate.
Discard skin and seasonings.
Return bones to the broth and simmer uncovered until there are 4 cups liquid.
Strain through a cheesecloth.
Taste the broth.
It should be well seasoned.
Add Worcestershire sauce and salt if necessary.
Oil a 10-cup ring mold and add a mixture of the meat and broth.
Chill overnight.

Recipe Summary

Preparation Time: 
5 Minutes

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Jellied Spiced Meat Ring Recipe