Traditional Russian jelly is an ideal dish for a holiday table. But the symbol of the next year, 2019, will be the pig. Let's not offend her and prepare chicken jellied meat with gelatin.
There are many ways to cook and serve it. Chicken of any category is taken as a basis, used alone or combined with other types of meat.
Fabulous . A dish of breast and thigh fillet is prepared with gelatin.
Chicken jellied meat with gelatin - classic recipe
Classic chicken jellied meat will be the best alternative to pork jelly on the New Year's table. It does not require long cooking, has a wonderful dietary taste and looks presentable for a holiday menu.
Bright strokes of carrots and fresh herbs, added by an inventive cook, will create an exquisite canvas of an attractive and appetizing dish. Create, try, dare!
For preparation you will need:
- 3 chicken thighs;
- 1 carrot;
- half an onion;
- 2 cloves of garlic;
- 1 tsp. peppercorns;
- 2 bay leaves;
- 1 tbsp. l. gelatin;
- 1.6 liters of water;
- parsley.
Step by step recipe:
Place chicken, carrots, onions, and garlic in one pan. Add peppercorns and bay leaves and salt. Pour in one and a half liters of cold water. Place on the stove and cook for two hours.
Drain the aromatic broth from the finished products. Remove the skin from the thighs and remove the bones. Cut the meat into thin strips. Place in a bowl for aspic.
Cut the boiled carrots into rings, finely chop the fresh parsley. Place carrot rings on top of chicken and sprinkle with herbs.
Add gelatin to 0.1 liters of cold water. Leave for 10 minutes to swell.
Are the granules swollen? Add to the broth, mix thoroughly. Pour this mixture over the jellied meat products. Place in the refrigerator overnight.
How to cook chicken jellied meat with gelatin in a slow cooker
Kitchen aids, multicookers, have long proven their versatility. They can also prepare jellied meat. The proposed video describes the cooking process in the Redmond SkyCooker RMC-M800S multicooker. But you can adapt it to other brands of kitchen appliances.
Do you want to achieve high density meat jelly? Add 10-15 grams of dissolved and swollen gelatin to the chicken broth. The finished dish will keep its shape for a long time even when warm.
As decoration, use boiled carrots, any fresh herbs or boiled eggs.
- 1 chicken weighing 1.3 – 1.5 kg;
- 0.5 kg chicken feet;
- 1 onion;
- 1 carrot;
- 2 bay leaves;
- 5 clove inflorescences;
- 5 peas each of black and allspice;
- 1 tbsp. l. salt;
- 1300 ml water;
- fresh herbs;
- 2 garlic cloves.
Cooking process:
1. Remove the phalanges with claws from the chicken feet. Cut the chicken carcass into pieces. Do you want to rid your dish of excess fat? Remove the skin.
2. Place chicken meat, peeled carrots and peeled onions into a multicooker pan. Add both types of peppers, cloves, bay leaves and salt. Fill with water to the maximum fill level indicated on the side of the container.
Note! The onion is added for taste. Onion skins give the broth a beautiful amber hue. Does this culinary experiment confuse you? Peel the onion.
3. Set the “Stew” program on the multicooker display and select meat as the object to cook. The process will take four hours at a temperature of 100? C.
4. Remove the finished meat from the broth, remove it from the bones and separate it into fibers with your hands or cut it with a knife. Cut the carrots into slices, finely chop the garlic.
5. Place carrot rings and several sprigs of fresh herbs on the bottom of the jellied bowl. Cover with a layer of chicken meat. Add chopped garlic.
6. Pour in the strained broth. Place in the refrigerator for 4-5 hours.
Do you want to present your prepared dish beautifully? Place the container with jellied meat up to the level of the edges for a while in a vessel with hot water.
Its walls will warm up, and the meat jelly will easily fall behind them. Tip onto a plate and carefully remove the dish in which the jellied meat froze.
Now guests will be able to appreciate not only your culinary skills, but also your artistic taste!
Chicken jellied meat in a pig-shaped bottle for New Year 2019
The recipe presented below is not good because of the unique composition of the ingredients or the specific method of preparation. Its “trick” is its original design.
On the eve of the New Year, housewives are scratching their heads over the festive menu. It should be tasty, nutritious and beautiful. Another important condition: no pork! After all, the patron of the next year, 2019, is the yellow earthen pig.
Make it the center of the New Year's table, greet the hostess of the coming year!
- Prepare jellied meat products according to any of the presented recipes. Boil the chicken meat, separate from the broth. Remove the seeds, cut into small pieces or mince.
Note! We need a fairly dense jellied meat. After all, we've set our sights on culinary sculpture! Add more chicken feet to the mixture. Still not sure about the consistency? Use a gelling agent. Read on the bag of granules how much gelatin to add to the available amount of liquid. - Choose a suitable plastic bottle. You will be satisfied with a fairly voluminous container with a wide neck. Alternatively: cut the neck of the bottle a couple of centimeters above the shoulders.
- Place the meat and seasonings in the bottle and pour in the broth. Place in the refrigerator to harden.
- Has the jellied meat acquired sufficient density? Carefully cut the plastic on both sides. Release the meat jelly and place on a plate.
- Start decorating. Insert sausage triangles into the cuts on both sides of the stylized head. The sausage circle will act as a snout. Attach it with toothpicks, mark the nostrils with drops of mayonnaise. Also make the tail from sausage. To do this, cut the circle in a spiral.
Our pig will “look” with eyes made of olives or clove buds. Provide the pig with green thickets on all sides, and place a pile of mustard in front of the patch. Well, we did everything we could for her. Now let her try for us too!
How to cook jellied meat with pork - the best recipe
Wash and soak the meat thoroughly. There may be excess blood in it. Under the influence of high temperature, its protein will coagulate and the broth will become cloudy. When using store-bought meat, such a risk also exists, but on a smaller scale.
During industrial production, technologies for slaughtering and bleeding the carcass are observed.
Product composition:
- chicken – 1.2-1.7 kg;
- pork knuckle – 1.5-2 kg;
- onions – 1 pc.;
- carrots – 1 pc.;
- garlic – 1 head;
- peppercorns – 1 tsp;
- bay leaf – 3 pcs.;
- gelatin – 20 g;
- salt to taste.
Step-by-step cooking process:
- Rinse the pork meat and soak in cold water for a couple of hours. Change the water and put it on the stove. After boiling, drain the broth and refill the pan with clean cold water. Cook for about 2-3 hours over low heat.
- Add chicken to pork. Add the peeled whole carrots and the onion cut into four pieces to the pan. Add some salt. Cook for another 2-3 hours.
- Remove meat and vegetables from the hot broth. Remove the meat from the bones and chop, cut the carrots into pieces.
- Strain the broth. Place chopped meat and carrots in it.
- Add pepper, chopped garlic cloves and bay leaves.
If necessary, add salt. Put it back on the fire. Bring to a boil.
Do you doubt the stickiness of the broth? Add some soaked gelatin. It guarantees that the jellied meat freezes.
Pour the jelly mixture into molds and store in a cool place.
Chicken breast and turkey jelly
We recommend that those who are fighting a fierce battle with extra pounds pay attention to this recipe. The meat component of jellied meat includes two types of dietary poultry meat. White chicken breast fillet is complemented by turkey thigh tenderloin.
To reduce the calorie content of the finished dish, when cooking meat, the broth is drained twice. The basis for the jelly is the liquid poured in for the third time.
Boiled chicken and turkey serve as a source of healthy protein, which is so necessary for losing weight during a diet. And gelatin plays the role of a chondroprotector for joints overloaded with excess weight.
The dish contains:
- chicken breast fillet and turkey thigh – 1.3 kg;
- water – 1-1.5 l;
- bulbs – 2 pcs.;
- garlic – 1-2 cloves;
- black peppercorns – 1 tsp;
- salt – 1 tbsp. l.;
- gelatin – 1 sachet;
- seasoning for meat.
Cooking steps:
- Place well-washed meat in a saucepan. Fill it with water and place it on the stove. Has the water boiled? Drain it and repeat the manipulation.
- Add onion, pepper, seasoning and salt to the liquid poured in for the third time. Cook with meat for one hour.
Do not rush to add a large portion of salt at once. It's better to break this process into several stages. “The under-salting is on the table, and the over-salting is on the back.” We used to never stand on ceremony with careless housewives! - Separate the finished meat from the liquid. Cut into small pieces.
- How to dilute gelatin is indicated on the bag of granules. Leave it to soak in cold water for about one hour. Stir the swollen jelly and heat slightly. Has the consistency become a little thinner? Pour into strained broth.
- Squeeze the garlic through a press into a bowl intended for freezing jellied meat. Distribute evenly over the entire bottom area. Cover with a layer of chopped meat on top.
- Pour in broth. Place in a cool place.
When forming jellied meat, proceed from your own preferences.
Do you like jelly? Distribute a portion of meat among several vessels. At the same time, increase the amount of broth. Let the level of gelatin filling significantly exceed the level of the meat layer.
For you, the most delicious thing about jellied meat is the meat? Limit the amount of liquid when cooking it. Let the broth only lightly cover the meat pieces.
Homemade chicken and beef recipe
The demand for jellied meat as a holiday dish is due to its remarkable properties, which help get rid of hangover syndrome. But not everything is so simple.
The benefits and harm to the body depend on the amount drunk and eaten at the table. The fats contained in jellied meat carefully line the inner surface of the stomach, limiting the absorption of alcohol. In large quantities, aminoacetic acid included in this dish neutralizes the toxic decomposition products of ethyl alcohol.
On the other hand, heavy meat broth overloads the liver and pancreas.
Products:
- beef shank - 1.4 kg;
- chicken ridges – 0.6 kg;
- onions – 1 pc.;
- carrots - 1 pc.;
- bay leaves - 4-5 pcs.;
- allspice and salt to taste;
- green parsley for decoration.
Cooking steps:
Rinse meat products. Remove any remaining giblets from the chicken spine. Their presence in the broth will negatively affect its transparency.
Fill with water and place on the stove. Is the broth boiling? Drain the liquid and descale the dishes. Now our broth will be light and transparent. Pour in clean water and cook again for two and a half hours. During cooking, carefully remove foam and excess fat.
Place whole carrots and onions into the pan. Cook over low heat for another 3.5 hours.
An hour before cooking, add salt and pepper, add bay leaves. At the end of cooking, remove vegetables and meat from the broth. Cut the beef into small pieces. Clean the chicken spine from meat fibers with your hands.
Place pieces of beef at the bottom of the form to set the jellied meat. Alternate them with chicken. Cut the boiled carrots into rings. Spread over meat layer.
Sprigs of green parsley will add freshness, brightness and aroma to the jellied meat. Decorate the top layer of the dish with them. Add garlic to your taste. Press it into the mold with the meat before pouring.
Pour in the strained broth. Place in the refrigerator overnight. Let it thicken and set.
Is the jellied meat frozen? Warm it up slightly. Drain the liquid broth and add gelatin. Leave for an hour to swell. Heat, stirring, over low heat. Let the granules dissolve completely. Bring to a boil and immediately remove from heat. Do not cook under any circumstances! Gelatin may lose its properties. Strain through a sieve, pour the jellied meat again and place in the refrigerator to harden.
Chicken roll in a bottle with gelatin
Chicken jelly a priori does not take much time from housewives. The use of gelatin further reduces time costs. It is enough to fully boil the chicken meat, and natural collagen will ensure a high rate of hardening.
Gelatin proportions depend on your own preferences. For classic jellied meat, 20 g per 1 liter of liquid is enough. Do you want a higher product density? Bring the portion of granules to 40-50 grams.
The chicken roll should have enough consistency to cut with a knife. Couldn't achieve this? Increase the dose of gelatin.
Ingredients:
- water – 1.5 l;
- chicken legs – 2 pcs.;
- gelatin – 20 g;
- bay leaves – 3-4 pcs.;
- salt – 1 tsp;
- garlic – 2-3 cloves;
- black peppercorns.
Step-by-step preparation:
- Rinse the chicken meat and fill it with water. Season with salt, add bay leaves and garlic. Place on the stove and cook for about 40 minutes over medium heat. Don't forget to descale during cooking. Its presence will negatively affect the transparency of the broth.
- Drain the broth from the boiled meat and strain it. While stirring constantly, gradually add gelatin granules. Stir well until they dissolve.
- Remove the bones from the chicken meat and separate it into small pieces with your hands.
- Choose a liter plastic bottle with a fairly wide neck. Place the meat pieces in it. Add peppercorns and chopped garlic cloves in any way. Fill the bottle halfway with broth. Screw on the lid and mix its contents thoroughly by shaking vigorously. Add broth to the top and refrigerate for 7-8 hours.
- Cut the plastic with a knife on both sides. Release the frozen roll. Cut it into rings before serving. Serve and decorate in any way you like. Greens, vegetables, mayonnaise and mustard seasonings are suitable for this. Give free rein to your imagination. It’s up to you to add even more personality to this extraordinary dish!
Dietary transparent jellied meat “I’m losing weight”
Another option for meat jelly for those who adhere to the Dukan protein diet. Its essence lies in the consumption of nutritious, but low-calorie foods rich in protein. At the same time, there is a taboo on carbohydrate foods.
The brainchild of a French nutritionist allows you to lose weight without physical and mental stress for the person losing weight and his body.
Light jellied turkey breast can be eaten for dinner or as a snack without any consequences for your figure. It can even be used for pancreatitis. Just exclude hot seasonings. Have turkeys been in your area for a long time? Use chicken breast. Just remove the skin first.
- turkey breast, fillet – 0.5 kg;
- water – 2.5 l;
- onions – 1 pc.;
- bay leaf – 1 pc.;
- peppercorns;
- salt.
For decoration:
- greenery;
- egg.
For the jelly:
- water – 300 ml;
- gelatin – 5 tbsp. l.
- Cut the meat into pieces and place in a saucepan. Pour in water, add onion, pepper and bay leaf. Place on the stove. Has the water boiled? Reduce heat intensity and cook for 1.5 hours. Half an hour before cooking, add salt.
- Remove the boiled meat from the broth. Cool slightly and separate into fibers by hand.
- Place one slice of garlic, a sprig of fresh herbs and a slice of boiled egg at the bottom of the containers for freezing the jellied meat. Fill the vessels with pieces of meat.
- Dissolve gelatin granules in cold water. Leave for 30-40 minutes to swell.
- Strain the broth. Carefully pour the swollen gelatin into it. Stir vigorously with a whisk.
- Fill containers with a set of products for jellied meat with gelatin broth. Place in the refrigerator to harden.
Assorted jellied meat made from beef, pork and chicken
The most delicious jelly is made from several types of meat. The lucky ones who have the opportunity to cook it from homemade chicken, or better yet, a rooster, will fully enjoy the unforgettable taste and aroma of this dish.
The dish contains beef. This meat requires a long time of cooking. And pork for jelly should be cooked for a long time. Therefore, you should give preference to a pressure cooker as the least time-consuming cooking method. In just 2 hours of cooking, the meat will be cooked. All that remains is to grind it, pour in the broth and cool.
Be careful not to boil over high burner heat. Under its influence, the protein will coagulate and the broth will become cloudy.
Delicious and satisfying jellied meat is ready! If only some mustard or horseradish would go with it, life would be wonderful and easy!
You will need:
- beef;
- pork;
- chicken;
- Bay leaf;
- ground black pepper and peppercorns;
- carrot;
- bulb;
- garlic;
- 20 g gelatin per 1 liter of broth.
Cooking steps:
- Place the washed meat in a pan with cold water. Place whole peeled carrots, peeled onions, peppercorns and bay leaves in there. Place on fire. After the broth boils, periodically remove scale from its surface. Cook on the lowest heat for 6-8 hours. At the end of cooking, add salt.
- Remove the finished meat from the pan. Finely chop. Place in jelly molds.
- Cut the carrots into thin circles. Place on top of the meat.
- Grate the garlic on a fine grater or squeeze through a press. Distribute among plates with jellied meat.
- Place gelatin granules in cold water. Leave to swell for an hour.
- Place the swollen gelatin in a water bath, stir vigorously until smooth. Pour into the strained meat broth.
- Fill the molds with jellied meat with gelatin broth and place in the cold for a couple of hours to harden.
Jellied meat recipe with white wine: video
We present video instructions for preparing chicken jellied meat with the addition of white wine. Take for him various parts of the chicken carcass: white breast fillet, red drumstick meat and thighs with fat.
The dish will acquire an appetizing taste and aroma.
- chicken – 700 g;
- onion – 1 pc.;
- peppercorns – 4 pcs.;
- Bay leaf - ? PC.;
- cloves – 1 pc.;
- carrots – 1 pc.;
- wine – 2 tbsp. l.;
- gelatin – 25 g;
- parsley.
Cooking steps:
- Rinse the chicken pieces and place them in a pan of cold water. Bring to a boil, skim off the foam, add salt.
- Add onion, carrots, spices and green parsley to the meat. Cook over low heat until done.
- Remove the boiled meat from the broth and separate from the bones. Using a sharp knife, cut into cubes.
- Strain the broth and season with wine. Soak the gelatin in a small amount of water for half an hour, then dilute it in hot water and boil along with the broth.
- Pour a little broth into the bottom of the jellied meat mold and let it harden. Place carrot slices and fresh herbs on top of the jelly. Cover with a layer of chicken meat.
- Pour in the remaining broth and leave to set in a cold place.
How to decorate traditional jellied meat: photo
Are you preparing jellied meat for the holiday table? Be creative and imaginative. Otherwise, a tasty and healthy dish risks getting lost among the ceremonial treats.
It is better to decorate the jelly before pouring. Boiled and canned vegetables, eggs, and fresh herbs are suitable for this. Focus on bright colors and contrast. Against the background of the calm colors of the meat jelly, boiled carrots, egg whites and yolks, sprigs of dill and parsley look advantageous. All of these products taste great together.
Edible decor can be placed on top of the meat layer and filled with broth. Serve the finished dish on the table in the same container.
Another serving method involves removing the jellied meat from the container to set. Are you planning this option? Place vegetables for decoration on the bottom of the plate, cover with meat and fill with broth.
Soak the container with the frozen jellied meat in hot water for a while, then tip it onto a serving plate. Use thin-walled dishes as a form for jellied meat. It will be easier to extract the jelly from it.
Options for festive decoration of dishes are presented in the videos.
Chicken saltison: tasty, fast, inexpensive
Don't let the intricate name of this dish scare you. In fact, this is a cold chicken appetizer, something between jellied meat and sausage. It came to us from Polish and Belarusian cuisine. Quickly gaining popularity, it became a real culinary hit in Russia and Ukraine.
A tasty and satisfying dietary dish consists of a minimum amount of ingredients and is prepared very quickly. Take any chicken meat as a basis: carcass, breast, thighs. The energy value of this dish is less than 120 kcal. Don’t even doubt whether you can eat it on a diet.
Ingredients:
- chicken meat – 1.2 kg;
- salt – 1 tsp;
- ground black pepper – 0.5 tsp;
- gelatin – 20 g.
Preparation:
- Cut the chicken into small pieces. Place in a saucepan.
- Salt, add pepper, add gelatin. Mix well.
- Select a container with a larger diameter and pour some water into it. Place a pan with chicken meat inside, covered with a lid. A gap is required in the area of the bottom and walls between the pans. Place on the stove. Cook in a water bath for two hours. Under the influence of high temperature, the meat will release juice and cook in it until cooked. Not enough juice? Add some water.
- Remove the boiled chicken from the pan and separate the meat from the bones. Choose a suitable form for saltison. One of the best options is a cardboard box with a square section for juice, milk or kefir. Do you want a round sausage? Soak the box in water for about an hour. The hard ribs will soften, and you will effortlessly give the bag a rounded shape.
- Place the meat pieces in the prepared box and cover with the chicken juices from the pan.
- Press down the meat with a spoon. Press down slightly while it hardens. Otherwise, the bulk of the broth will remain at the bottom, and jelly will not form in the upper layers of the meat.
- Place in the refrigerator. The gelling agent will set in about 1.5 hours. Cut the bag with scissors and take out the saltison. Cut it into mugs and serve.
liters Use our recipes when preparing for the New Year's feast.
Preparing delicious jellied meat takes a lot of time. And not every woman produces crystal clear food. How to cook chicken jellied meat without gelatin in a saucepan or slow cooker? Will it freeze?
I offer simple recipes where each stage of preparation is described step by step.
Note! If you don't have chicken legs in the refrigerator, use turkey legs. The calorie content of jellied meat from dietary meat per 100 grams ranges from 65 to 80 kcal.
How to cook chicken jellied meat without gelatin at home
To make the jellied meat transparent, cook the chicken meat over low heat. How long to cook? In each video recipe, the time is different: from 2 to 8 hours. The main thing is that the meat easily separates from the bone.
As for salt, you should rely only on your own taste. Taste the broth at least two or three times during cooking.
Recipe for making clear jellied meat in a slow cooker
The multicooker has become an indispensable appliance for many housewives. This is quite understandable, since a multicooker allows you to save time preparing your favorite dishes.
You will need:
- 0.5 kg of poultry legs;
- 1 carcass per 1 kg 400 g;
- 2-3 laurel leaves;
- 3-4 peas each of black pepper and allspice;
- 4 things. clove spices;
- 1 head of onion, greens;
- 1 carrot;
- parsley - 1 bunch;
- salt to taste.
Washing chicken feet. We cut off the phalanges with claws. Remove the skin from the bird and remove excess fat. We divide the chicken into parts: legs, wings, legs, breast. You will get 6-8 parts.
Place pieces of meat with peeled legs, onion in peel and peeled carrots into the multicooker container.
Add seasoning to the contents: laurel leaves, unopened clove buds, allspice and black peppercorns, 1 tbsp. spoons of salt.
Fill with water up to the division indicated on the inside of the multicooker container so as not to overfill the liquid. Approximately 1.3 liters.
Close the lid and set the “Stewing” program. The jellied meat will simmer for 240 minutes at a temperature of 90-100 degrees.
We remove the film formed on the broth, thereby getting rid of excess fat. Let's get the meat. We separate each piece from the seeds. Strain the broth 2-3 times so that the finished dish is transparent.
At the bottom of the bowl in which the jellied meat will be cooled, place the carrots and parsley in random order.
Then chopped chicken and garlic. Fill with broth and close with a lid. Once the dish has cooled, put the dish in the refrigerator for 4-5 hours.
The jellied meat, cooked in a smart saucepan with buttons to set the mode, is ready.
Delicious jellied meat from fillet and chicken legs
Chicken legs and fillets can become ingredients for a satisfying meal that is healthy for cartilage tissue. It's a pleasure to cook a dish that men, women, girls and boys love. In addition, chicken feet are good for health, they contain collagen, which maintains skin elasticity, strengthens blood vessels, and promotes weight loss.
To prepare you will need:
- 700 g of unremarkable offal in the form of chicken feet;
- 600 g chicken fillet;
- 1 tbsp. l. salt;
- 3-4 leaves of subtropical laurel shrub;
- 15 black pepper balls;
- 1 onion;
- 3-5 cloves of garlic;
- 1 carrot.
Wash the chicken feet thoroughly. Place the bird's feet in hot water until the skin comes off the feet. Use kitchen scissors to trim the claws.
Place poultry legs, tenderloin, and peeled carrots in a saucepan. Fill with water. Let the water level be 8-10 centimeters higher. Place the pan with the contents on the fire.
Has the water boiled? Place the peeled onion in a saucepan and simmer over medium heat for 60 minutes. Skim off the foam. Remove the fillet from the pan and close the lid.
Let the paws and vegetables cook for another 5 hours. Once cooking is complete, remove the vegetables.
Add black pepper balls, bay leaves, and salt to the broth. Cook over medium heat for fifteen minutes. Then turn off the gas.
At the bottom of the container in which the jellied meat will harden, place the chicken fillet disassembled into fibers. Top with carrot pieces and sprinkle with chopped garlic.
Pour in the broth, previously strained through a sieve.
Leave the jellied meat to cool. Place the jelly in the refrigerator for five to six hours. Chicken fillet jellied meat is ready.
Recipe for jelly from homemade chicken and pork feet in a pressure cooker
Every successful culinary creation occupies a special place in the soul of a housewife. Sometimes a simple dish becomes an integral part of every holiday. This also applies to chicken jelly and pork feet.
To prepare the food you will need:
- 3 pork legs;
- 300 g pork;
- 1 chicken;
- 1 onion;
- 2 carrots;
- 2.5 tbsp. l. salt;
- garlic - 3-4 cloves;
- allspice and bitter pepper to taste.
- Cut the pork legs and clean them. Pre-soak the chicken in cold water.
- Place pork legs, meat, onion, 2 bay leaves, hot and allspice on the bottom of the pressure cooker.
- Install the “Extinguishing” program.
- Leave the broth with meat to cool, so the dish will infuse.
- Remove the ingredients from the broth, pour the liquid into another container, and strain. Grate the garlic.
- Sprinkle pepper on the bottom of the container, add garlic, chopped carrots and meat. Pour in broth. Garnish with parsley leaves.
Leave to cool to room temperature, then cover with a lid and put in the refrigerator for 5-6 hours.
Pork and chicken jellied meat in a pressure cooker is ready. Bon appetit.
Step-by-step recipe for clear chicken and turkey jellied meat
To prepare your favorite dietary dish, you don’t need to invent anything. All you need is turkey legs and chicken fillet. You don't even need gelatin.
Ingredients:
- 3 turkey carcasses;
- 7-8 chicken feet;
- salt to taste;
- 5 bay leaves;
- 8 balls of allspice;
- 7 cloves of garlic;
- 3 onions;
- 2 carrots.
Rinse the meat and let it cook. Has the water boiled? Reduce the heat so that the broth does not boil, but puffs. Cook the carcasses for 3.5-4 hours.
Take out the meat. Salt the broth to your heart's content. If the pan is five-liter, then add 6 teaspoons of salt. Boil the broth, the salt will disperse.
Cut the meat into pieces or pass through a meat grinder and place in containers. Pour in the strained broth. Let the jelly cool.
Refrigerate the cooled chicken and turkey jellied meats overnight.
Serve the cold dish with horseradish, mustard or herbs.
Chicken wing jelly without gelatin
Each recipe is unique. Jelly is not only a satisfying dish, but also tasty and tender. You can prepare it without gelatin or with gelatin, as you prefer. If you cook jelly with pork knuckle, do not add gelatin.
Ingredients:
- 400 g part of pork shank;
- 600 g poultry wings;
- 3-4 bay leaves;
- 3 carrots;
- pepper, salt to taste;
- 1 tsp. pureed horseradish.
- Fill the pork knuckle with water. Place the container on the stove. Skim off the foam periodically during cooking. Once the water boils, add the chicken wings and vegetables. Leave to cook for 3.5 hours over low heat.
- Remove the boiled meat from the pan. Boil the broth again. Grind the meat. Cut the carrots into rings.
- Place the chopped carrots in a pre-prepared container, then the meat. Pour in broth. Let it cool and put it in the refrigerator for 6-8 hours.
Serve thick jelly of poultry and pork wings with horseradish.
Jellied chicken feet: cook in a saucepan
French cooks poured boiled, twisted game meat into broth with added spices. This dish was called “galantine”, which means jelly. In Russia, jelly was prepared from leftovers; jellied meat was the food of servants. Only after the 14th century was the dish improved. The jelly began to look appetizing. It takes a long time to prepare, but it retains vitamins.
Ingredients grams
Per serving
Calories: 88 kcal
Proteins: 7.4 g
Fats: 6.31 g
Carbohydrates: 0.28 g
5 o'clock 40 min. Video recipe Print
Autumn and winter are a great time to cook jellied meat, especially since there are so many holidays coming up. And now everyone is starting to think about the menu for New Year's Eve and Christmas. Of course, the table of every family at this magical time is filled with different goodies, these are all kinds. But I’m sure that jellied meat is also present on the holiday table for quite a lot of people.
I have already talked about how to cook. This is what I cook most often, but sometimes I want to add something new. That's why I'm thinking about cooking it from chicken for the next celebration. This is what this article will be devoted to.
Chicken is a more budget-friendly product than pork or beef, but no less tasty. The dish made from it is low in calories and light. And the broth is more transparent and light in color, unlike other types of meat. Well, let's get started?
Chicken jellied meat with gelatin
A very quick way to prepare jellied meat, of course, involves the use of gelatin. This significantly saves time on cooking, and also ensures that the dish hardens well and does not melt during the feast. I love this recipe and highly recommend it!
We will need:
- chicken legs - 1 kg;
- carrots - 100 g;
- onions - 1 pc.;
- gelatin - 30 g;
- spices, salt;
- greenery.
Preparation:
1. Remove the skin from the legs. We don't need it in the dish itself, and besides, it contains a lot of fat.
2. Peel the carrots. You don’t have to peel the onions, this will give the broth a golden, beautiful color. But you definitely need to wash it and trim the root.
3. Place the meat, carrots and onions in a pan, fill it with water and put it on the stove to boil. After boiling, reduce the heat and skim off the foam that appears on the surface. Add salt and continue cooking, adding spices, namely bay leaf and allspice.
The total cooking time is approximately 1-1.5 hours. The meat should come away from the bone.
4. Then remove meat, vegetables and spices from the broth. And we filter it. To remove fat from the surface, you can soak it with a paper towel several times.
It is necessary to strain so that the jellied meat is transparent.
5. Pour gelatin with a small amount of cooled broth, stir until it dissolves and pour it into the rest of the broth. Alternatively, follow the instructions on the package as they may vary.
If the gelatin does not completely dissolve, then strain so that its grains do not get caught in the jellied meat.
6. Separate the meat from the bone and separate it into fibers.
7. If you use carrots and greens for decoration, then make the necessary figures out of them and simply cut the carrots into rings. If not, then simply skip this and the next steps.
8. Place pieces of carrots in the shape of a flower on the bottom of the plate and add parsley.
9. Lay out the meat. It should be no more than 2/3 of the plate. Fill with broth and send to cool in the refrigerator.
10. After hardening, turn the form with jellied meat over onto a serving dish, having first lowered the form into warm water, so it will be easier to get it out.
I suggest another way to decorate the dish. It is more traditional: we put meat on the bottom of the mold, and on top we make a pattern of carrots and parsley. Fill with broth. There is one thing! The carrots will float, so fill the jellied meat with broth and send it to cool. Then we take it out of the refrigerator and fill it again with a small amount of broth. This way all the decoration will be inside the jellied meat!
Transparent chicken jellied meat without gelatin (broth on chicken feet)
If you do not use gelatin to prepare jellied meat, then you need to replace it with something, otherwise the broth simply will not harden. This is why in this recipe the broth is cooked on chicken legs, thanks to them the broth is strong and hardens well.
We will need (for a 5 liter pan):
- chicken legs or thighs - 1.5 kg;
- chicken necks without skin - 1.4 kg;
- chicken feet - 600 g;
- water - 2.5 l;
- garlic - 4 cloves;
- onions - 2 pcs.;
- bay leaf - 2 pcs.;
- celery stalk optional - 2 pcs.;
- allspice and black peppercorns;
- boiled eggs for decoration - optional.
Preparation:
1. Place the washed chicken legs, skinned chicken necks and legs into a 5 liter pan and add 2.5 liters of water. We put it on the stove. When the water boils, let it boil for two minutes.
The claws of the paws must be trimmed.
2. Then drain the first broth, rinse the meat and the pan. We put everything back into the pan, fill it with clean water and put it back on the stove to boil over high heat. Once foam appears, it must be removed. Then turn the heat to low, cover with a lid and cook for 3 hours.
3. 30 minutes before the end of cooking, add garlic, onion, salt, pepper and bay leaf. If you use celery, then add it too.
4. Remove the finished broth from the heat and let it cool until warm.
5. Remove bones from legs and thighs. We remove the meat from the necks, do it carefully, and we won’t need the paws anymore.
6. Place the meat, separated into fibers, on the bottom of the molds and fill with strained broth. We put it in the refrigerator.
If you cover one of the molds with cling film, you can easily make upside-down jellied meat.
7. Decorate as desired. This can be done by cutting the white of a hard-boiled chicken egg and placing it in the shape of a flower. And grate the yolk into the center. The result is incredible beauty!
How to cook chicken jellied meat in a slow cooker with gelatin?
A multicooker is a true helper in the kitchen of many people. Thanks to her, life becomes easier. And cooking jellied meat is no exception. Yes, in terms of time you will cook it for the same long time as on the stove, but all that will be required of you is just to put the chicken in a bowl and set the required mode. There is no need to stand and control the process, the technology will do everything itself. Make the most of this recipe and your slow cooker!
We will need:
- chicken - 2.5 kg;
- onion - 1 pc.;
- gelatin 15-20 g;
- garlic - 10 cloves;
- pepper and salt.
Preparation:
1. Wash the chicken, cut into pieces and place in a multicooker bowl. Fill with cold water to the top mark, turn on the “Stew” mode, and set the cooking time to 5 hours. And that’s it, you can calmly go about your business.
2. An hour before the end of cooking, add onion, salt and pepper to the pan. You will need about 1/4 tablespoon of salt, but it all depends on your taste preferences. Close the lid and continue cooking for another 1 hour.
3. We take the chicken out of the broth, let it cool a little, remove the skin and bones, chop the meat itself and put it on the bottom of the molds.
4. In a separate bowl, pour gelatin with slightly cooled broth, stir periodically and wait until the grains are completely dissolved.
5. Meanwhile, peel the garlic and squeeze it directly into the broth. Pour the dissolved gelatin here. Mix everything thoroughly and pour in the meat, straining the broth.
You can decorate as desired. In this case, a green onion has been added for beauty and color.
6. Let it cool a little, then put it in the refrigerator until it hardens completely. Beautiful, transparent jellied meat will surprise your guests with its taste!
Delicious chicken jellied meat in a bottle
A very interesting and unconventional serving of jellied meat in the form of a roll. It can be sliced and eaten like ham or sausage. At the same time, you cook it yourself and know what this dish is made of. I am sure this appetizer will delight and surprise your guests.
We will need:
- chicken - 1.8 kg;
- canned green peas;
- bay leaf - 1 pc.;
- gelatin - 30 g;
- garlic to taste;
- black peppercorns - 7 pcs;
- spices as desired;
- salt to taste;
- water - 1 l.
Preparation:
1. Cut the washed chicken into arbitrary pieces and place in a pan. Add bay leaf, salt and peppercorns. Place on the fire, bring to a boil, then switch to low heat and cook for 1 hour.
2. Take out the finished meat and leave it until it cools. Pour about 0.5 liters of broth from the pan into a separate container.
3. Squeeze a couple of cloves of garlic into the slightly cooled broth that we poured and pour gelatin into it, as well as your other favorite spices if desired. Mix everything very thoroughly so that the gelatin is completely dissolved.
4. We cut the meat and cut it into medium-sized pieces. Mix it with green peas, after draining the water. We also pour our broth here. Mix everything.
5. Now comes the fun part! We take a plastic bottle, cut off its neck and fill it with our meat mass, compacting it lightly, for example, with a masher. This will make our roll more dense. Place the bottle in the refrigerator for a couple of hours.
If there is too much broth, you can drain it a little.
6. When the gelatin hardens, take out the bottle and cut it. Take out the chicken roll and cut it into pieces like sausage. We have a very unusual snack.
See how a similar roll can be shaped like a pig. Very relevant for the New Year 2019!
How to properly cook jellied pork legs and chicken at home?
The meat component in this recipe is chicken. Pork legs here play a huge role in the rich broth. Since we will not use gelatin, we need the jellied meat to freeze well. This is why we will combine these two types of meat.
We will need:
- chicken - 1 pc.;
- pork legs - 4 pcs.;
- onions - 2 pcs.;
- carrots - 1 pc.;
- garlic;
- bay leaf - 3 pcs.;
- peppercorns and cloves, as well as salt.
Preparation:
1. Soak the pork legs in cold water, rinse and clean them thoroughly. We also wash the chicken and cut it into pieces. Place the pan with meat and water on the stove. After boiling, remove it from the stove and drain the first broth. We rinse the meat and the pan and fill it with water again and set it to boil.
2. When the water boils, remove the resulting foam. Reduce the heat to low and leave our jellied meat to simmer for 5-6 hours.
The meat should cook until it starts to fall off the bones.
3. An hour before the end, add carrots and onions to the pan. They can be put whole or cut into large pieces.
4. Half an hour before it’s ready, add seasonings and salt to the broth.
5. Remove the meat and vegetables from the pan and strain the broth. When the meat has cooled, we cut it, removing the bones. Squeeze the garlic here and mix it with the meat pieces.
6. Place chopped carrots on the bottom of the dish for decoration, then a line of meat. Fill everything with broth. Let it cool at room temperature and then put it in the refrigerator.
7. The finished jellied meat can be served in the same dish in which it was, or you can turn it over (especially if you had decorations on the bottom) by placing the form in hot water for a minute.
Cooking jelly from pork knuckle and chicken
Chicken goes perfectly with any other type of meat. After all, it is quite lean and non-greasy, and the breast is quite dry. Therefore, by combining it, for example, with pork knuckle, you can achieve the optimal flavor combination. In such aspic there will be everything in moderation.
We will need:
- chicken - 1 pc.;
- pork knuckle - 1 pc.;
- onions - 2 pcs.;
- garlic - 1 head;
- salt - 4 teaspoons;
- allspice - 5-7 pcs.;
- black peppercorns - 10 pcs.;
- bay leaf - 3 pcs.
Preparation:
1. Soak all meat overnight in cold water. You don’t have to do this, but this way it is better cleaned and blood and dirt are removed. Then we wash all the parts very well and remove the dirt from the shank.
2. Divide the pork shank into pieces so that it is convenient to cook. We do the same with chicken. We put everything in a saucepan, fill it with cold water and put it on gas. When the water boils, remove the foam from the surface.
3. Then pour in the salt and set the heat to the lowest setting. leave to cook for 6 hours. And after 4 hours from the start of cooking, add all the spices and onions to the broth.
4. Carefully remove the meat from the finished broth. And squeeze the garlic into the pan with the broth and boil it again for literally one minute so that the garlic releases its juice. Then we leave it to cool.
5. And at this time, we will begin to parse the meat, separating it from the bones and chopping it into fibers. Place it on plates and fill it with strained broth.
6. Leave until cool, and then transfer to the refrigerator until completely frozen. The resulting greasy film can be removed with a spoon.
Homemade jellied meat with two types of meat is ready. And it will definitely please everyone who tastes it!
Video on how to make jellied meat from chicken legs and beef
Another interesting recipe. And if you want to combine several types of meat in jelly, then be sure to try cooking it. There's both chicken and beef. Well, a thick and strong broth is provided thanks to chicken legs. The only thing I would like to note is that it is better to trim their claws.
Chicken jellied meat is definitely worth trying not only to eat, but also to cook. I think you already understand that this is not too troublesome. The dish turns out beautiful, transparent and healthy. And also very inexpensive!
Follow the recipes, add your favorite ingredients and spices, decorate, get creative and come up with different decor for your dishes. And every time your table and food will create a sensation!
Bon appetit!
1. Wash the chicken in cold running water, then remove the skin. Place the chicken in a large saucepan and fill it with cold water (the chicken should be covered about five centimeters with water). Place the pan on high heat.
2. When the water boils, remove the foam and reduce the heat. Cook for about 4 hours, low heat. We remove fat and foam periodically. The meat should come off the bone completely. Peel the garlic, carrots and onions and add them to the pan. Cook for another thirty minutes. Add pepper and bay leaf. Let's boil for another thirty minutes.
3. Hard boil the eggs, cool and peel them. Peel and cut the garlic into thin slices. Peel the carrots and cut them into various shapes.
4. Remove boiled carrots, garlic and onions from the broth. Strain the broth and leave to cool. Separate the meat from the bone, cut into small pieces and place in a mold. In a glass of broth, dilute two tablespoons of gelatin, then pour the diluted gelatin back into the broth. As for gelatin, look at how manufacturers advise diluting it and follow the instructions.
