If you’re following a carnivore diet, finding interesting recipes can sometimes be challenging.
This carnivore meat jello recipe is a perfect addition to your meal rotation because it’s packed with protein and incredibly satisfying.
It’s an old world dish that many cultures have their own version of, sometimes called aspic or head cheese, though this version is completely meat based.
The process of making this meat jello might seem time consuming at first, but most of the cooking time is hands off simmering.
The long cooking process breaks down collagen from the ox feet and poultry, creating a natural gelatin that gives this dish its unique texture. You don’t need to add any artificial thickeners or non-carnivore ingredients.
This recipe makes several servings, so it’s perfect for meal prep. Once refrigerated, these meat jello portions will stay good for several days, making them convenient grab and go protein options.
👍 Why You’ll Love This Recipe
Natural Gelatin: This recipe creates its own natural gelatin from the collagen in ox feet and poultry. This natural gelatin is great for your joints, skin, and digestive system.
Uses Affordable Cuts: Ox feet, turkey wings, and chicken quarters are some of the most budget friendly animal parts you can buy.
This recipe transforms these inexpensive cuts into something special without breaking the bank.
Bone Supporting Nutrients: The long cooking process pulls minerals like calcium, phosphorus, and magnesium from the bones into your broth.
These minerals are essential for maintaining your own bone health. Many people don’t get enough of these minerals in their diet, but this recipe delivers them in a highly absorbable form.
✨ Recipe Ingredients
- 6-8 cut up ox Feet or Hooves
- 2 Turkey Wings (cut in half)
- 2-3 Chicken Quarters
- Salt and Black Pepper to taste
- 1 head of Garlic
- Hard boiled eggs for garnish
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👨🍳 How To Make
Follow this easy recipe:
Step 1
Place veal legs, turkey wings, and chicken quarters in a pot. Wash thoroughly, cover with cold water, and bring to a boil. Drain, rinse the meat and clean the pot.
Step 2
Return meat to the clean pot, cover with cold water again, and bring to a boil. Reduce heat to low and simmer for at least 6 hours, adding salt and pepper to taste.
Step 3
Remove all meat from the pot and let cool. Strain the broth through cheesecloth. Pour some broth into a separate pot, add a whole crushed head of garlic, and let it infuse for about 20 minutes.
Step 4
Separate the meat from the bones and divide into serving containers. Strain the garlic-infused broth and pour a little into each container.
Step 5
Add the remaining plain broth to each container. Garnish with sliced hard-boiled eggs. When slightly set, refrigerate until fully firm.
💡Tips
1. Don’t Skip the First Boil
The initial boiling and discarding of water might seem wasteful, but it’s important for the final jello. This step removes impurities and excess fat that can make your jello cloudy or give it an off taste.
When you first put the meat in cold water and bring it to a boil, you’ll notice foam and scum forming on the surface – this is exactly what you don’t want in your final product.
After discarding this first batch of water, make sure to rinse the meat pieces thoroughly under cold running water, and also clean the pot well before returning everything for the long simmer.
2. Low and Slow
Keep the heat consistently low during the long simmer. A gentle bubble is all you need – no rapid boiling. If the heat is too high, the broth can become cloudy and the meat will toughen instead of becoming tender and releasing its gelatin.
Six hours is the minimum cooking time, but 8-10 hours will extract even more collagen and flavor. Don’t worry about leaving it too long – unlike many dishes, this one actually improves with extended cooking time.
If you have a slow cooker, this is perfect for this recipe – set it on low and let it do its thing while you go about your day.
3. Keep an Eye on the Liquid Level
During the long simmer, water will evaporate, so check periodically to make sure the meat remains covered.
Add more cold water as needed, but do so gradually – adding too much at once will drop the temperature and interrupt the cooking process. A good rule is to check every hour or so and add small amounts of water if necessary.
However, in the last hour of cooking, try not to add water unless absolutely necessary, as you want the broth to remain concentrated enough to set properly.
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Carnivore Meat Jello
Print RecipeIngredients
- 6-8 cut up ox Feet or Hooves
- 2 Turkey Wings cut in half
- 2-3 Chicken Quarters
- Salt and Black Pepper to taste
- 1 head of Garlic
- Hard boiled eggs for garnish
Instructions
- Place veal legs, turkey wings, and chicken quarters in a pot. Wash thoroughly, cover with cold water, and bring to a boil. Drain, rinse the meat and clean the pot.
- Return meat to the clean pot, cover with cold water again, and bring to a boil. Reduce heat to low and simmer for at least 6 hours, adding salt and pepper to taste.
- Remove all meat from the pot and let cool. Strain the broth through cheesecloth. Pour some broth into a separate pot, add a whole crushed head of garlic, and let it infuse for about 20 minutes.
- Separate the meat from the bones and divide into serving containers. Strain the garlic-infused broth and pour a little into each container.
- Add the remaining plain broth to each container. Garnish with sliced hard-boiled eggs. When slightly set, refrigerate until fully firm.