Good day to everyone !! I have prepared a very delicious selection of interesting dishes for you today, I would even say such a peculiar snack that not everyone loves, but most just love it! So, attention, we will cook jelly today.

Jelly, this is a dish of chilled meat broth thickened to a jelly-like mass with pieces of meat. The appetizer has a peculiar taste and is very healthy. And cooking it is quite simple if you look at all the nuances of cooking. This is what I dedicate our article to.

Here are the basic rules for cooking this appetizer:

1. You can cook jelly from one type of meat or from a combination of several types.
2. The broth is best cooked from pork or beef legs, ears, lips, shanks, so the dish will solidify well. But do not forget to add meat slices.
3. Meat for snacks should be taken not frozen, but fresh. But don’t take too much.
4. Before cooking, it is better to soak the meat to remove the remnants of clotted blood from it.
5. Cook meat in a large container, constantly removing foam.
6. After boiling, the first water must be drained.
7. Water cannot be added during cooking, so immediately determine the right amount of water.
8. Cook it should be from 5 to 10 hours on low heat.
9. You need to salt the dish at the end of cooking.
10. You can add carrots and other roots to the broth.
11. It is better not to use a lot of spices.
12. If you have a pressure cooker, cook jelly in it for only 40-50 minutes.
13. Meat can be disassembled by hand or finely chopped with a knife.
14. Remove fat from the finished dish.

We will begin to prepare our hearty pork appetizer, because this recipe was the most popular in Russia, and today it remains in demand.

Ingredients:

• Pork legs - 1-2 pcs.;
• Pork meat - 1-1.5 kg;
• Carrots - 1 pc.;
• Onions - 1 pc.;
• Garlic - 1 head;
• Salt, black pepper, peas, bay leaf.

Cooking method:

1. Rinse the pork legs thoroughly in hot water. Rinse the meat and put everything in a large pot. Pour in cold water and set on fire to cook. In a meat pan, put the whole peeled onion and a whole or coarsely chopped peeled carrot. When the broth boils, remove foam and grease from it. After we close the pan with a lid, leaving a small crack, and cook on low heat for at least 5-6 hours. One hour before the end of cooking, add salt, peppercorns and bay leaf. After 6 hours, turn off the heat and let the meat cool.

2. When the meat has cooled, remove it from the pan and disassemble from bones, skin and films, cut finely. Peel and finely chop the garlic. Strain the broth carefully so that it is clean and transparent.

3. Now we lay out the finished meat in containers in which the jelly will freeze. It is desirable that they have lids and tightly closed; in such a dish it is very convenient to put them in the refrigerator.

4. In each bowl with meat, put the garlic, determine the amount yourself to taste. Pour all the broth so that it was one third more than meat. Cool and then refrigerate until completely frozen. Serve to the table, removing the remaining fat on top, preferably with mustard or horseradish.

  Cooking at home with gelatin

Many do not like to cook jelly with the addition of gelatin, but I do not see anything wrong with this, so here is my recipe for making snacks from beef and chicken. My daughter likes exactly this option.

Ingredients:

• Beef drumstick - 520 gr.;
• Chicken - 430 gr.;
• Onion - 60 gr.;
• Carrots - 90 gr.;
• Sheet gelatin - 22 gr.;
• Garlic cloves - 25 gr.;
• Water - 2.4 L;
• Laurel leaves - 3 gr.;
• Salt, ground black pepper - to taste.

Cooking method:

1. Rinse the chicken and beef. Put in a pan and pour cool water. Bring the contents to a boil, remove the foam.

2. Peel and rinse onions and carrots, add whole to meat. Reduce the fire, salt and pepper. Cook for 5 minutes.

4. At the end of time, remove the pan from the fire, remove onions and carrots. Strain the broth using cheesecloth.

5. Put gelatin in a bowl and fill with cold water. Leave on for 8 minutes. After we get the gelatin out of the liquid and send it to the hot broth, stir it until it is completely dissolved.

6. At this time, we release meat from bones, skins, fat and tendons. Cut the flesh into small pieces and place on deep plates.

7. Peel and chop the garlic, add to the meat. Fill everything with broth. We send the dish to the refrigerator. Frozen jelly serve to the table, cut into medium pieces.

  Beef recipe

This cooking method for those who do not like pork is preparing a beef appetizer. It turns out no less tasty and do not worry, the broth will be transparent, and the consistency will thicken.

Ingredients:

• 2 kg of beef (leg, tail, ears, meat);
• 1 carrot;
• 2 onions;
• 6 cloves of garlic;
• bay leaf;
• salt;
• black peppercorns;
• 4.5 liters of water.

Cooking method:

1. Rinse the meat and put in water, cook after boiling for 15-20 minutes. Then drain the water, rinse the beef again under the tap and pour fresh water.
2. When the liquid boils again, remove the foam and grease, salt and reduce the heat, continue cooking.
3. Add the peeled onions and carrots. Cook the meat for another 3 hours.
4. In the last 5 minutes of cooking, add pepper and bay leaf.
5. Wait for the meat to cool, then take it apart and chop it with a knife.
6. Divide the beef into containers, add the chopped garlic and cover with warm, strained broth. Cool until complete solidification. The dish is ready to eat.

Tip !! To give a golden color to jellied meat, onions need to be thoroughly washed and boiled in water right in the husk. And before cooking the appetizer, pre-soak the meat for three hours.

  Video on how to make chicken jelly

Now I suggest you look at the plot of cooking chicken dishes, it turns out a dietary option !!

  How to cook jellied meat in a slow cooker

Since this cold appetizer takes a fairly large amount of time, many housewives prefer to buy a finished dish. I recommend you to do everything yourself, but a multicooker will come to your aid, the cooking time will be significantly reduced.

Ingredients:

• Pork knuckle - 800 gr.;
• Chicken leg - 2 pcs.;
• Onions - 1 pc.;
• Carrots - 1 pc.;
• Bay leaf - 2 pcs.;
• Black pepper (peas) - 6-7 pcs.;
• Allspice (peas) - 3 pcs.;
• Salt to taste;
• Garlic - to taste;
• Green peas - optional;
• Water - for cooking;
• Greens to taste.

Cooking method:

1. Fill the knuckle and legs with cold water and leave for 4-5 hours. Then we rinse with clean water, put in a multicooker bowl. Add peeled onions and carrots, peppers and bay leaves. Pour water to the maximum mark on the bowl, salt.

2. Start the quenching program, and after an hour, open the lid and remove the foam. Next, cook until the end of the program.

3. We take out the meat and vegetables and filter the broth.

4. Cut the garlic into the plates, put the green peas and slices of boiled carrots, pour a little broth.

5. Separate the meat from the bones and disassemble into small pieces.

6. Fill the broth and put in the refrigerator.

7. We are waiting for the jelly to solidify well.

8. We lower the cup with our snack for 20-30 seconds in hot water. Then turn on a plate and decorate with herbs.

  Stew and Gelatin Dish

Well, this method is even faster than cooking in a slow cooker, but it is important to take a stew of very good quality so as not to spoil the taste of the dish.

Ingredients:

• Beef stew - 1 can;
• Gelatin - 10 gr.;
• Garlic - 2 cloves.

Cooking method:

Pour gelatin with 50 ml of cold water and leave for an hour to swell. Then add another 50 ml of boiling water and mix. Divide the stew in half and put in portioned tins with meat juice from a can. Mash large pieces with a fork. Squeeze a clove of garlic into each mold and pour half of the gelatin into it. Mix everything, then add hot water, and preferably broth, salt to taste and put in the refrigerator. After 1-1.5 hours, the meal is ready.

  Tasty jelly from pork shank

To be honest, most of all I like to cook this appetizer from pork shank, it turns out incomparable. For you, the video plot for the preparation of such a meal:

  Step-by-step recipe for home-made pork legs

And in conclusion, let's make a jelly of pork legs. This photo recipe is specially for you. In general, the most delicious option is obtained from the legs of a rooster, but the truth is that there is absolutely no meat in them.

Ingredients:

• Pork legs - 1 kg;
• Meat (chicken, beef, pork) - 700 gr.;
• Onions - 1 pc.;
• Carrots - 1 pc.;
• Bay leaf - 2-3 pcs.;
• Garlic - 3-4 cloves;
• Peppercorns - 5-6 pcs.;
• Salt - 2.5 tsp.

Cooking method:

1. Put the legs in the stewpan, but they must be soaked in water in advance and washed with a hard sponge. Also put spices and bay leaf on the legs. Fill everything with water.

2. When the water boils, remove the foam and cook on low heat for 4 hours, covering with a lid. After 4 hours, put chicken fillet and chicken legs, peeled onion and peeled carrots at the legs. Salt the broth.

3. Peel one garlic clove and pass through a press.

4. Remove the meat and vegetables and send crushed garlic there, leave for 15 minutes.

5. When the meat has cooled, disassemble it into small pieces. Throw the onion, and carrots can be left for decoration.

6. Take the deep bowls and 1/3 lay the pieces of meat. Strain the broth first, and then fill to the top of the plate. Put everything in the refrigerator until it solidifies.

7. If you will be decorating a snack, then do it when it hardens a little so that the decoration does not sink. Bon Appetit!!

Well, I am finishing writing and I wish you all a pleasant appetite.

Jelly has long been considered not only tasty, but also a very useful dish, which has many useful substances and brings tangible benefits to the body. Tsarskoye aspic is prepared on the basis of a broth of both meat and fish. Today we’ll look at meat jellied meat - from chicken to traditional pork. Initially, this dish, still in Russia, was intended to feed the servants as it was prepared from the remains of meat from the tables after the festivities, mixed to a thick porridge, boiled a little with the addition of broth and sent to the cold. Appearance and taste, of course, left much to be desired. But, today the recipe and ingredients used have made the jelly a welcome guest at various holidays and a delicious dish.

Calorie jelly (100 g)

Calorie jelly directly depends on the meat used to prepare the broth. Less calorie will be chicken and turkey meat. Another of the jelly's dietary options will be veal-based aspic, a total of 92 kcal and a minimum of fat in a rich broth. The most high-calorie, but also one of the most useful is considered pork jelly. With such an abundance of varieties of this dish, you can easily choose a suitable option for yourself without harm to health or during a strict diet.

Benefits for the body

One of the main beneficial properties of aspic is its effect on the skeletal system of the body. The presence of collagen, minerals, trace elements helps to compensate for the loss of inter-articular fluid, which prevents the erasure of cartilage tissue. It provides painless operation of all joints, in particular the knee and pelvic joints, which are subjected to the most severe stresses. Frequent use of jelly will help get rid of arthritis in the early stages or prevent its onset.

Positive effect on the structure of the skin. Collagen is simply necessary for the correct functioning of the epidermis, therefore, timely replenishment of the supply of this substance will positively affect the protective functions of the skin, and will also help prevent early facial wrinkles, premature aging.

The presence of vitamin B in the jelly will help with low hemoglobin. Almost half of the existing diseases are associated with anemia, which threatens with hypoxia of the internal organs, intoxication of the body. Therefore, meat, which is part of aspic, is invaluable for preventing many ailments, including low levels of blood cells.

Lysine is beneficial for blood vessels and their integrity. It is simply indispensable for strengthening the body's immune system. It fights well with various viruses, especially during acute periods of seasonal outbreaks of respiratory diseases.

All polyunsaturated fats have a positive effect on the central nervous system and help to relieve stress in the work as soon as possible. Prevent chronic stress, causeless anxiety, poor sleep, increased irritability and low concentration.

Jelly is useful for the gastrointestinal tract in the brow, in particular to improve bowel function. Due to the presence of fibers and fiber, it is able to cleanse the intestines of accumulated toxins and toxins.

The benefits of pork jelly for the body

Pork meat contains a decent supply of B vitamins, PP and minerals will help replenish the body's reserves of potassium, calcium, sodium. It is vital for a healthy vascular system, a sufficient amount of these vitamins and minerals will help prevent vascular fragility, normalize blood pressure, and strengthen the heart muscle.

The advantage of aspic based on pork meat is the presence of myoglobin, which increases the penetration of oxygen into the muscles, thus preventing oxygen starvation of vital organs, and improves the quality of their work.

Amino acids and fats are good for men's health. With ease, pork jelly will help to overcome various diseases in men. To prevent the development of prostatitis, infections of the urine of the reproductive system, it will protect against manifestations of impotence.

Fat, which is an integral part of pork carcasses, will help to easily overcome poor health, loss of strength and frequent depressive states. Often garlic, black pepper and bay leaf can be added to such jellies, because they also carry a significant supply of beneficial properties for the body.

Beef jellied meat

The most important beneficial property of beef jelly is its low calorie content and the absence of high cholesterol. Such a filler is useful to use for various disorders of the gastrointestinal tract or in the postoperative period. This dietary meat does not burden the pancreas and will not lead to constipation.

The intestines are invaluable for meat and beef broth. Fibers can easily cleanse the walls of the large intestine from accumulated toxins, improve the absorption of vitamins and accelerate metabolic processes. The broth has a beneficial effect on the mucous membrane of the entire herb system, and fat is absorbed by almost 75%, which is another advantage of this type of jelly.

Beef contains a decent supply of vitamin A, which is simply essential for eye health. Therefore, the frequent use of beef jelly will positively affect blood vessels and metabolic processes in the eyeball and prevent the development of cataracts and eye infections.

It is useful to use before direct physical exertion, it will help to get a boost of energy. In addition, animal fat, protein and collagen will help to avoid joint problems during training.

Jellied chicken or turkey meat

Jelly using poultry meat is also very popular, in addition, it is possible to regulate the amount of fat in the recipe with the right combination of carcass parts. The most popular among good housewives is jelly chicken, but you need to be able to cook it. Such a rich broth will contain the maximum amount of nutrients, lysine, collagen, trace elements, which will help bring maximum benefits to the body.

It has long been known that chicken jelly, in which the legs were cooked, is able to increase blood pressure. It turns out that such a tasty dish still has an effect similar to a medication.

Poultry fillet contains a huge supply of animal protein, which is simply necessary for the structure of the muscular skeleton and internal organs in particular. Such an ingredient is very valuable for frequent physical exertion, to replenish energy.

Due to the wide range of vitamins contained in chicken and turkey poultry, replenishment of the necessary nutrients occurs to improve metabolism and chemical reactions at the cellular level.

How to choose meat for aspic

For such a famous dish as aspic, it is very important to choose the right meat so that in the end you get a clear rich broth. A lot of gelatin is contained in the bones of the limbs, so the legs and paws are considered the most popular ingredient for an excellent jelly. Pork hooves that provide the maximum amount of animal gelatin have proven themselves perfectly. Using this ingredient, some housewives do not even use extra packaged gelatin. In general, it is recommended to throw half of the carcass for cooking, so that fat is cooked along with the meat. But if you use only chicken breast for cooking jellied meat, the meat of which is considered to be dry, in the end you can get a tasteless jelly with lean meat. The same approach in choosing meat is for beef and pork. It’s also better to throw the skin from the carcass for cooking, unless of course you are preparing a dietary version of this dish.

Secrets of a successful aspic

You need to cook the broth over low heat, having previously washed and dried the meat. Using modern technology, it is very convenient to cook aspic in a slow cooker or pressure cooker, which can easily provide a transparent broth, minimize the loss of nutrients and speed up the process.

You need to cook meat until it starts to separate from the bones on its own, and the joints come off with a slight pressure.

For a more spicy aroma, they add onion, garlic, carrots, black pepper and bay leaf when cooking, but not earlier than half an hour before the end of cooking.

All meat must be carefully sorted, veins and excess fat, cartilage and bones must be selected. It is advisable to strain the finished broth before pouring into molds through a fine sieve, preferably several times.

It is advisable not to mix beef with other types of meat, you can get an unpleasant aftertaste.

So that the jelly can easily be divided into portions, the meat needs to be finely chopped. It is often practiced portioned serving by pouring aspic in silicone small tins or egg shells.

Contraindications and harm

Due to the high cholesterol content, it is contraindicated to often eat jelly in the presence of vascular diseases.

Jellied meat is considered a high-calorie dish, if you have a diet, you need to choose more lean meats.

Jellied Recipe  and the jelly recipe is one and the same. But do not confuse jellied meat and aspic, because gelatin or agar-agar is used in the manufacture of aspic. Although jellied meat with gelatin is also, of course, possible, for example, make jellied chicken and gelatin.

How to cook jellied meat, how to make jellied meat tasty, how to make jellied meat freeze, how ... Quite often, young housewives are afraid of this supposedly complicated dish and don’t know how to cook jellied meat. Meanwhile, the recipe for making jellied meat is quite simple. Jellied meat can be prepared from almost any meat. Cook chicken jelly, beef jellied meat, pork jellied meat, turkey jelly. At the same time, the preparation of jellied meat is largely dependent on the meat ingredients used. For jellied meat, those parts of the carcass that contain enough gelling substances are used. Such substances are usually found in the skin and connective tissues of animals and birds. Therefore it happens pork leg jelly, jelly from shank, jelly from pork shank, jelly from chicken legs, jelly from pork head. If you are interested in a beef jelly recipe, you will have to stock up with beef legs, beef scraps, even tails. An ingredient such as pork ears can be added to the jelly pork leg recipe. Do and jellied fish. As a rule, gelatin and heads, fins, tails, sturgeon spikes are used, again, because they gel the broth well.

Very often, housewives ask the question: how much to cook jelly? Of course, a lot depends on the type of meat for the jelly. But on average, so that pork jelly or beef jelly is guaranteed to freeze, at least five hours. Jellied chicken, or as it is called in the north, chicken jelly - as little as possible.

If the jelly is not frozen, this happens for two reasons: either you poured too much water and the broth turned out to be non-greasy; or you underdone the jelly broth. In this case, gelatin can help you out. Add the gelatin dissolved in water to the jellied meat, and the jellied meat will surely harden.

If you are on a diet, choose low-fat dishes and you are interested in their calorie content, the jelly is clearly not for you. If you still really want to, we can advise you on the Chicken Jelly Recipe - it is the least greasy. How to cook aspic from chicken will tell you our recipe Chicken aspic. It is also worth noting that often aspic is served on a table with horseradish or mustard, and the benefits of aspic are only increasing. If you are still not sure and are afraid to cook jellied meat, a recipe with a photo will help you!

How to cook aspic: the three most common questions.

How to cook pork jellied meat properly? Use a large pan, at least five liters.

How to cook aspic in a slow cooker or aspic in a pressure cooker? Use the Extinguishing mode.

How to cook jellied meat so that it is sure to freeze? Keep an eye on the condition of the broth: if the broth for the aspic becomes sticky, the aspic will freeze.

  How to cook delicious jelly from pork legs and chicken - recipe with photo step by step

My mom always cooks this recipe. Jellied meat is very tender and tasty due to chicken meat. To freeze jellied meat without gelatin, take pork legs, they will give viscosity and stickiness to the broth.

Ingredients:

• Pork legs - 1 kg
• Chicken carcass - 1 pc.
• Carrots - 1 pc.
• Onion - 1 pc.
• Garlic - 1 head
• Pea Peppers - 10 Peas
• Bay leaf - 3-4 leaves

First you need to soak the meat overnight in order for the blood to go from the meat. This step cannot be skipped if you do not want to get a muddy broth. After soaking, rinse the meat well with running water. Scrape the pork legs with a knife, if necessary.

Cut the chicken into three parts and put together with the pork legs in a pan. Pour water not higher than 3-4 cm from the meat and place on the stove.

For the transparency of the broth, at the first boil, you need to drain the water, rinse the meat and pour new water.

Important! It is better to collect the foam before boiling the broth.

As soon as the water in the pan begins to boil, reduce the heat on the stove, not letting the broth gurgle - boil it off. Cook the meat with a slightly open lid to avoid excessive evaporation of water. Do not forget to remove excess fat with foam - this will also affect the quality of the broth during solidification.

After 3 hours of cooking meat, add vegetables - onions and carrots.

Jellied meat will be cooked for 5-6 hours at a low temperature of heating the stove. Half an hour before cooking, add garlic cloves, bay leaf and peppercorns.

To check the readiness of the broth to harden, scoop the broth into a spoon and put it in the refrigerator for 10-15 minutes. If during this time the broth in the spoon becomes jelly, then the broth has been welded.

Remove the meat and vegetables from the pan and set aside to cool.

While the meat is cooling, strain the broth through a sieve. Instead of a sieve, you can use gauze folded in several parts. Add the chopped garlic to the strained broth to taste, about 3-4 cloves.

The meat has cooled, separate it from the bones and cut into small pieces. It is even better to disassemble it with your hands on the fibers, so you will avoid getting small bones into the jelly.

Take the forms in which the jelly will solidify, lay out the meat and pour in the broth.

Remember! For perfect jellied hardening, there should be two parts of meat and one part of broth.

Close the forms with lids or cling film, and put in a cold place to harden.

When the jellied meat hardens, so that it can be easily pulled out of the mold, dip the jellied meat mold into a container of warm water, 3 minutes will be enough, then gently go around the edges with a silicone spatula and turn the dish onto the dish.

Delicious jellied meat is ready. Serve the aspic with horseradish or mustard. Bon Appetit!

  Jellied pork legs, shanks and beef - recipe with step-by-step description

The coming year is the year of the friend of man, Dogs. And this means that on the festive table must be meat dishes. Jellied meat is on the table. And how to cook it correctly and tasty I will tell below. Here the main thing is not in a hurry, the aspic does not endure haste.

Ingredients:

• Pork legs - 2 pcs.
• Pork drumstick - 1 pc.
• Beef - 1 kg
• Carrots - 2 pcs.
• Onion - 1 pc.
• Garlic - 1 head
• Peppercorns - 10 peas
• Allspice - to taste
• Salt to taste

Jellied meat is best used fresh, not frozen, for this it is best to buy meat on the market. Before cooking, the meat must be soaked for 3-4 hours, even better at night. Since jellied meat requires a lot of time, start cooking in the morning.

Pork legs need to be cleaned and washed. Cut the legs in half along the joint with a knife. Cut the drumstick and brisket into several pieces. The size of the pieces does not matter, the main thing is that the meat fits in a cauldron or deep pan.

Rinse the meat again and put it in a cauldron or pan, fill it with water and place on the stove. Foam will form the first 10 minutes of cooking, it must be removed. The first broth, after boiling, drain, fill with cold water above the meat level by 5-7 cm and put the pan on the stove. As soon as the water boils, reduce the heating temperature to a minimum, close the lid and leave to cook. If desired, you can stir.

In no case do not add water to the pot with meat when cooking.

After 5 hours, add to the cauldron or saucepan to the meat, the onions are straight in the peel for the golden color of the broth, carrots, black peppercorns. Salt the broth, I advise you to salt a little, when everything is ready it will turn out just right. Cover and let cook for another 1.5 hours.

When the meat is cooked, it should be easily separated from the bone, pull it out of the broth into a plate and set aside to cool. The broth should be filtered with a sieve or folded in several parts of gauze, you can also use a clean cloth. Then add finely chopped garlic to the broth.

Separate the meat from the bones and divide it into fibers with your hands, so small pieces of bones will not get into the jelly. Put in the form where the jelly will solidify. Pour the strained and cooled broth into the mold. Cover the mold with a lid or stretch film and put in the refrigerator for 6 hours to harden. The form for jelly will suit any convenient to you or there may be several of them.

Such jellied meat can be decorated with sliced \u200b\u200bgarlic, boiled egg halves, green peas, boiled carrots and fresh parsley leaves. What is not a dish for the holiday. Eat with pleasure!

  Cook jelly from pork legs and chicken in a slow cooker

Cooking in a slow cooker is a pleasure, life will be very easy, I tell you. There are no difficulties at all, the main thing is to choose the correct mode and if it is provided in the settings of your model, set the cooking time. Personally, I increasingly began to seek help from this miracle technique. So, and we will cook jelly from pork legs and chicken. There is no significant difference in cooking on the stove or in the slow cooker, but since we decided to ease our work, let's get started.

List of required products:

• Pork legs - 2 pcs.
• Pork (pulp or entrecotes can be used) - 500 g
• Chicken legs - 1 kg
• Carrots - 1 pc.
• Onion - 2 pcs.
• Garlic 4-5 cloves
• Seasonings - salt, pepper, bay leaf - to taste

Before boiling jellied meat should always be soaked in cold water and the longer, the better. You can soak at night and start cooking in the morning. I will not write about the fact that pig legs need to be thoroughly cleaned, scrubbed, you already know that.

They soaked the meat, washed it, now we put everything in a pan in a slow cooker. Immediately add vegetables - onions, carrots, black peas and salt. I salt in the eye if the broth is under-salted as a result, it’s okay, it’ll be salted at the end. Pour water into the crock pot to the maximum permitted mark, I have 3.5 liters.

And now the most interesting thing, close the lid, set the "Extinguishing" mode, set the time to 5-6 hours and wait for the magic signal of readiness. You can put meat and vegetables on the jelly for night, in the morning the crock-pot will wait on heating mode. Very comfortably!

So, we get meat and vegetables from the broth, the broth needs to be filtered and salted if necessary. Grind the meat into small pieces and immediately add chopped garlic. We spread in the form and on top of the meat with garlic, I advise you to sprinkle with fresh finely chopped herbs. Fill with broth, close and put in the refrigerator for 5-6 hours.

Such jellied meat can be served with sauce: grate horseradish and garlic on a fine grater, mix with finely chopped greens and pour sour cream. Minimum effort, a lot of free time for other things. Ideal if you have a celebration and you need to cook some more dishes. Tasty and easy!

  How to cook jelly pork legs in a pressure cooker

Very simple recipe on video

  Jellied pork leg and turkey recipe

Turkey is a dietary meat. If you monitor your weight, this recipe is for you. The principle of cooking jelly from pork legs and turkey does not differ from classic recipes. Now I’ll tell you how to cook this dish deliciously.

Ingredients:

• Pork legs - 2 pcs.
• Turkey drumstick - 1.5 kg
• Carrots - 2 pcs.
• Onion - 1 pc.
• Garlic - 4 cloves
• Black peppercorns - 8 peas
• Salt to taste

Peel and soak the pork legs for 4 hours in cold water. Rinse the turkey drumstick and put in a saucepan with soaked pork legs, pour meat with water. Put the pan on the fire and wait for the first boil. I advise you to drain the first broth so that the excess fat content is gone and the broth is transparent when solidified. Rinse the meat and pan, pour cold water and put on the fire again.

Do not forget to clean the resulting foam, if this is not done, it will settle in flakes in the pan, which will then affect the quality of the broth.

As soon as the water boils, reduce the heat on the stove. For high-quality rich broth, boiling is not necessary, the water should “move”. Cook meat for 5 hours and add vegetables: onions, carrots. After half an hour, as vegetables were added to the broth, salt and add black pepper with peas, cook for another half hour.

Remove the meat and vegetables from the broth and allow to cool. The broth must be filtered and add the garlic passed through the press. Divide the meat into fibers and put it in a mold or container where the jelly will solidify, top with garlic broth.

The traditional dish is jelly, can be from different types of meat. With the addition of turkey, the jelly will be tender and dietary. I’m sure even children will appreciate this recipe.

  How to cook jellied pork legs and ears

Jellied meat from these offal is very useful for joints. It tastes like compressed meat. Cooking is simple and freezes such jellied cheers.

Ingredients:

• Pork legs - 2 pcs.
• Pork ears - 1 kg
• Onion - 1 pc.
• Garlic - 4-5 cloves
• Seasonings - black peppercorns, dried basil, bay leaf, salt - to taste

Do not forget the main rule - meat on the jelly should always be soaked for a quality broth. Clean your ears, especially in hard to reach areas and legs. Now put the pork legs on the bottom of the pan and the ears on top, they are embossed so try to lay them as compact as possible and fill them with water. There should not be too much water, 4-5 cm above the contents of the pan. And put it on the stove.

After the first boil, drain the broth, rinse the legs and ears. Fill with cold water again and place on the stove. When boiling, reduce the heat to a minimum, boiling for the aspic is an enemy, so the broth will evaporate, which we do not need. Foam should be removed immediately when it appears, you cannot pull it here, everything will go to the bottom and you will get a muddy broth.

Cook such jellied meat for 4-5 hours. Add onion and seasoning an hour before cooking. It is better to salt at the end of cooking.

Separate the legs from the bones and cut the meat into pieces, the ears can be folded into whole shapes or also chopped if desired. Mix the strained broth through a sieve or cheesecloth with garlic, it can not be finely chopped, cut into thin slices and pour the ears with meat.

Cover the form and put it on the middle shelf in the refrigerator for solidification.

Here we have such a delicacy. Garnish the frozen jelly with parsley leaves. Jelly from pig ears will appeal to lovers of cartilage, it will be pleasant to crunch on the teeth, connoisseurs will understand. When cut, the jelly will have an interesting meat pattern. Cook and eat with pleasure.

  Jellied pork on the festive table

A rare feast passes without jelly, especially in winter. This dish is loved and appreciated and there is a reason. There is nothing difficult to prepare, you just need to stock up on time and patience. Meat appetizer - jelly can be decorated for every taste and please even the most fastidious guest.

On top of the jellied meat, lay the radish cut into thin circles, and lay the bell pepper cut into cubes along the contour. Very juicy!

Use a cake pan, garnish jellied green peas and boiled carrots figuratively carved.

Simple and concise. In the middle, boiled carrots in the form of a flower and parsley leaves at the edges.

If you really want to surprise everyone, lay out roses from boiled carrots and decorate with parsley leaves. Making roses is not at all difficult, but they need to be laid upside down on the mold, pour over the broth, let it harden and then put the meat on top and pour the remaining broth.

Make jelly portioned. To do this, put the meat in muffin tins and garnish with boiled carrots and canned corn.

In the end I want to give you advice. Never cook jellied meat from frozen meat, the broth will be very muddy and you will hardly want to treat guests with such jellied meat. Ahead of the New Year, we are all waiting for this holiday and a great weekend. Cook goodies and delight your loved ones. Holiday greetings!

Ahead of winter. So the jelly will appear on the tables - one of the best winter meat snacks. Delicious amber-transparent with the taste of a strong broth - jelly is considered a national Russian dish. And in every family, each mistress has her own secret jelly recipes: someone prefers thick-meat, someone likes transparent with bright accents of carrots and greens, while the main thing in jelly is fresh sugar bone or drumsticks! Cooking jellied meat requires patience from the cook, but the result is worth it. We will learn how to cook the jelly properly, how much to cook the jelly, what meat to choose for it and how to cook a transparent aromatic jelly.

How to cook aspic

The golden rule is that the jelly should harden without the addition of gelatin and agar-agar. If you follow simple rules: choose the right meat and bones and fill them with the right amount of water and cook the required time, then your jelly will freeze itself. And if, in addition, you cook the jelly correctly, the broth will remain transparent and mouth-watering!

How to choose meat for aspic

In the old days, jellied meat was cooked from those parts of beef or pork carcasses for which there was no other use: legs, heads, tails. However, now we have the opportunity to put any meat in the jelly, but do not forget that it is the bony-cartilaginous component that is responsible for freezing the jelly. So, in order to properly cook the jelly, follow the rules:

• for jelly flavor:
  • choose the meat that you like more: pork (pork knuckle), beef (beef edge), rabbit, turkey, chicken (especially old roosters are especially good), and the meat of wild animals will give the jelly a unique taste;
  • meat and legs should be fresh, in which case you will get a fragrant broth, and hence a delicious jelly;
  • before pouring, you can add finely chopped garlic to the cooked meat, pepper, mix well and only after that lay out in forms.
• for freezing jellied meat:
  • there shouldn’t be a lot of meat in the jelly recipe - observe the proportions: take about two parts of the remaining meat for one part of the legs;
  • so that the broth hardens without gelatin, it is necessary to use legs, drumsticks or tails; veins, cartilage, skin, and skin also contribute to the hardening of the broth;
  • water should cover food about two centimeters;
  • cook aspic for at least 6 hours.
• for the beauty of the jelly:
  • aspic from beef or mutton legs will be more transparent than aspic from pork shanks;
  • drain the first water;
  • do not let it boil intensively;
  • remove foam;
  • strain through 4-6 layers of cheesecloth before pouring into the broth forms.

How to cook clear jellied meat

Before cooking jellied meat, legs, tails and so on should be soaked, this will allow you to cook a more transparent broth, because soaking will allow you to remove blood clots and other small particles that can turn into rags. So, rinse the meat, scrape off the legs, if necessary, singe and rinse too. Prepared foods must be poured with cold water and left. Drain the water periodically. Usually enough to change 2 to 3 times to stop blushing. Before cooking jellied meat, the water in which the meat and legs were soaked should be drained.

Some housewives, for greater transparency of the jelly, recommend draining the first water, which means: bring the products to a boil and drain the water, rinse the legs and meat again, pour cold water again, bring to a boil, remove the foam and simmer.

Be sure to remove the foam during the entire cooking time. To make the jelly transparent, do not allow the pot to boil vigorously. Not observing these rules, you will get a cloudy jelly.

How much water to pour in aspic

An important rule that often does not fall into the jellied meat recipe is that meat and drumsticks are filled only with cold water and it should not be too much or too little! This is a very important point in the preparation of jelly. In the process of cooking, water is no longer added, so initially pour the right amount of water into the pan. Different housewives give different ways to determine the amount of water for aspic, remember the simplest: water should be about two centimeters above the level of meat.

How to cook aspic

Jellied recipes clearly state: Jellied cooked for a long time! The meat and bones should languish over low heat, gradually giving the broth taste and aroma. This is the only way you can properly prepare a delicious jelly - fragrant, rich and perfectly congealing. So, pouring cold food on the finished products, bring everything to a boil, remove the foam and reduce the heat to such an extent that your broth gurgles quietly. Do not forget to remove foam and grease, if you like. It is also recommended to cook aspic without a lid.

Important! Jellied cooking time - at least 6-8 hours!

What to put in aspic

• onion, peeled from the first layer of husk - two hours before the end of cooking jellied meat;
• carrots - an hour before the end of cooking jellied meat;
• peppercorns - half an hour before the end of cooking jellied meat;
• bay leaf - half an hour before the end of cooking jellied meat.

  Greens, which will give the dish not only taste, but also a pleasant appearance, are also better to put 5-10 minutes before the end of cooking. If you want the taste of fresh herbs to be felt in the dish, then add grass when you pour the jelly into the molds.

How much salt to put in jelly

How to salt jellied meat depends on your taste. In general recommendations, it is advised to salt the jelly no earlier than an hour before readiness. Many salt jellied meat after it is cooked. And you need to add more salt than you are used to. The broth should become salty enough, it may even seem to some people salty. This is what will allow it to solidify when it hardens to become a perfectly balanced dish. Under-salted jelly will be tasteless and bland.

How to check if the jelly is ready

After the cooking time has passed, the housewives recommend checking that the jelly hardens in this way: scoop up a little broth, cool slightly and moisten your fingers with it, if the fingers stick together during compression, then the broth is strong enough and the jelly can be considered ready for spill.

How to disassemble and pour jelly

When the jellied meat is cooked, let it stand for about 20 minutes and proceed with the analysis: to separate the meat from the bones and cartilage. The meat from the broth is removed with a slotted spoon. It is removed from the bones and separated from the cartilage, skin. Meat is cut or disassembled into small pieces with your fingers. It is often recommended to add finely chopped cartilage to the meat, so the jelly will be more dense. By the way, some housewives recommend adding finely chopped garlic to the meat, pepper, mix well and only after that lay out in forms. To decorate jellied meat, you can cut from carrots, which was cooked in jellied meat, circles or stars, you can lay out and leaves of fresh herbs, and olives, cut in half. Prepared meat and vegetables should be poured with strained broth. You can mix, but you can leave the meat and jelly layers.

Jellied Frost

First, the aspic is cooled at room temperature. After that, you can put it in the refrigerator. You can’t freeze jellied meat, it will lose its tenderness and softness, and it will lose its taste.

How to serve aspic

Jellied meat is usually served with vodka, horseradish, mustard, mayonnaise, vinegar or beetroot with horseradish.

Simple jellied recipes

Now that you know how to cook the jellied meat, how much to cook the jellied meat, how to cook a delicious, delicious jellied meat, it's time to try to do it in practice. Simple jellied recipes are selected for you.

Recipe Triple aspic or Jellied meat of three types of meat

  1 shank of beef
  2 pork shanks
  1 whole chicken
  2 carrots
  2 onions
  2 parsley roots
  1 tsp allspice
  1 tsp black pepper
  3-4 bay leaves
  3 cloves of garlic
  salt

Rinse the meat in cold water and soak overnight. Drain the water. Pour the meat with clean cold water and put on medium heat. Before boiling, remove the foam and remove it regularly as it appears. After boiling, reduce the fire and cook on a low heat with a barely noticeable boil for 8 hours. Do not close the lamb jelly. If the meat is oily, remove fat every hour. After 2-3 hours of cooking, toss the peeled carrots, parsley root, and onion into a pan with jellied meat. An hour before the end of cooking the jelly, toss peppers into the broth - black and allspice, bay leaf. After 8 hours of cooking, remove the meat for analysis, remove the vegetables and discard, salt the broth. Disassemble the meat into small pieces and put in a mold. Pour strained broth and allow to cool at room temperature. To freeze, put the jelly in the refrigerator.

Beef Leg Jellied Recipe

2.2 kg beef leg
3 tablespoons of salt
  black peppercorns
  Bay leaf

Rinse the beef leg with the lower part, pour boiling water over it and let it boil. Drain and rinse the water again. Pour the meat over the bones with cold water again. At the same time, water should completely cover the meat. Bring to a boil over high heat. As soon as the broth boils, remove the foam, reduce the heat and cook for about 6 hours. Until the meat is easily separated from the bone. 20 minutes before the end of cooking add salt, peppercorns, bay leaf. Remove the prepared meat from the broth, separate from the bones. Strain the broth through a sieve, as small bones can get caught. Finely chop the meat, and if cartilage and skins are boiled to a soft state, finely chop. Evenly cut the meat into trays or bowls. On top of the meat, you can add 2-3 circles of boiled carrots to each tray for beauty, as well as a little finely chopped garlic for flavor. Pour strained broth, distributing it evenly across all trays. Place trays with jellied meat for freezing in the refrigerator.

Pork Leg Jelly Recipe

1 kg of pork legs
  2 carrots
  2 onions
  Black pepper peas
  2-3 bay leaves
  Salt

Wash and scrape pork legs, singe, remove hooves. Soak for 3-4 hours. Pour the legs with water so that it covers them by 5 cm and put on a strong fire, bring to a boil. Drain and pour new water, bring to a boil again, remove the foam, put it on a slow fire. Cook for about 8 hours. One and a half hours before the end of cooking, put peeled carrots and onions in a peel. After another 40 minutes - add pepper and bay leaf. Remove the meat and vegetables with a slotted spoon. Vegetables - throw out. And separate the meat from the bones and cartilage, finely chop. Unfold in forms. Strain the broth and pour the meat into the molds. Cool at room temperature, then put in the refrigerator for several hours until solidification.

Recipe Jellied in a slow cooker

2 pork legs
  2 chicken legs
  2.5 l of water
  1 onion
  ½ head garlic
  Salt
  Peppercorns

Rinse, clean and soak the legs for 2-3 hours. Chop the chicken into pieces (a leg can be cut into three parts). Peel the onion, put meat and onions, spices and salt in the multicooker bowl, pour water to the maximum. Put on the stewing mode, the longer, the better, it is convenient to leave the multicooker overnight. When the jellied meat is cooked, remove the meat, remove it from the bones and cut into small pieces. Add the garlic slices crushed with a knife into the broth. They insist while we do meat. Try and salt if necessary. Put the meat in molds, filling them in half or two-thirds. Pour strained broth. Cool at room temperature, then refrigerate.

  Previously on the topic:

	Hunting for a hare is one of the most popular in our country. A hare is a great trophy that can decorate any hunting table. The main thing is to know how to cook a hare. Domestic rabbits are easier to prepare, but with the wild ...
	Fragrant stewed rabbit, spicy baked duck, crispy fried goose ... Poultry and animal meat are important products in the diet of people. In meat there are a lot of useful substances, vitamins, minerals, and so much necessary protein for a person ....
	Red-salted red fish melting in the mouth is the most delicate and healthy delicacy. Try salted red fish at home. We’ll show you the simplest recipe for salting red fish, explain how to properly salt your fish ...
	Dried salted fish is often associated with a beer snack. But dried, dried and smoked fish is not just a tasty snack, but a real storehouse of nutrients! Let’s figure out how to salt fish, how to dry fish and how to smoke ...
	Smoked fish. Tasty. Fragrant. Melting in the mouth. All that is needed to smoke fish at home or while fishing is a smokehouse and a bonfire. We will figure out how to cook smoked fish at home. We learn how to smoke fish, what kind of wood ...
	Delicious fragrant hot crayfish - a delicious delicacy. Imagine a mountain of bright red crayfish, from which aromatic fragrant steam rises. Did you feel your appetite? We learn how to cook delicious crayfish, how ...
	At home, you can salt any fish caviar, the main thing is that it is freshly caught. Especially good is home-made caviar in a duet with rye bread. Sandwiches with it will be a great addition to your menu. Find out how to ...
	Okroshka is the most popular summer dish. Poured with fragrant cool kvass, seasoned with sour cream, sprinkled with chopped aromatic herbs - what you need in the heat. Do not immediately pour the sliced \u200b\u200bproducts for okroshka, try this ...
	The long-awaited opening of the autumn hunting season 2013 is approaching. Any hunter will confirm that the opening of the hunt is always a holiday: the first dawn, the resilient whistling of duck wings, the first trophy obtained. And then the smell of the fire and cooking ...