Easy Cold Cuts + Meat Sandwiches Recipes & Ideas

Russian Holodets Meat Jelly Recipe

Holodets Ingredients

  • 2 lbs pig, cow or chicken feet (or use chicken legs as an alternative)
  • 1 lb boneless meat (any kind of meat, for example chicken thighs)
  • Water
  • 1 onion, peeled
  • 2 tsp salt
  • 1/8 tsp pepper
  • 2 bay leaves
  • Clear gelatin (you need it ONLY if using chicken legs)

Instructions How To Make Russian Holodets

  • Put all the meat, whole onion, salt and pepper in a large pot. Add enough water to completely cover the meat plus an extra inch of water on top of the meat.
  • Bring water to a boil and skim off the foam.
  • Reduce heat to simmer, cover and simmer for 3 hours.
  • Add the bay leaves and simmer for 20 minutes.
  • Remove all the meat from the pot.
  • Discard the onion and bay leaves.
  • Pull the meat away from the bones and discard the bones.
  • Chop all the meat and put on the bottom of an 8×12 dish (you can use Pyrex dish).
  • Strain the cooking liquid through the cheesecloth.
  • If you were using chicken legs instead of feet, you need to add the gelatin to the liquid. Add 3 grams of gelatine for each cup of the liquid and mix thoroughly.
  • Pour the liquid over the chopped meat.
  • Refrigerate the dish with Holodets overnight.
  • Cut Holodets into squares and serve with horseradish or mustard.

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Honey-Cilantro Chicken Thighs

This is ideal picnic food. Eat on its own, or serve with sliced Persian cucumbers tossed in a couple of tablespoons of furikake seasoning.

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Ingredients:

  • 4 bone-in skinless chicken thighs
  • 4 cloves garlic, chopped
  • ¼ cup orange juice
  • ¼ cup honey
  • ¼ cup cilantro, chopped
  • ¼ cup green onions, chopped
  • 2 tablespoons dark soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon red chili flakes

Place all the ingredients in a bowl and toss. Place in the refrigerator for a couple of hours to marinate.

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Preheat an oven to 375℉. Place chicken thighs on a foil-lined baking tray and bake for 35 minutes, brushing on more of the marinade every five minutes until the thickest part of the chicken thigh reaches an internal temperature of 165°F.

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