Greetings, dear readers! Today I will talk about a wonderful dish, which is the hallmark of Russian cuisine. This is jelly or jelly. Despite the apparent simplicity, far from every housewife manages to cook it. For you, I have collected the most delicious and proven recipes on how to cook jelly from pork shank. And if you want to cook aromatic roll with garlic from the shank or bake in the oven, then.

The most common and established recipe is prepared in a conventional pan on the stove. During cooking, gelling substances are concentrated in the broth. Thanks to this, he freezes after standing for a couple of hours in a cold place. That is why the pork knuckle is taken as the basis. In this part of the pig carcass, the bone is large enough and a lot of connective tissue and fat are just what you need.

For cooking, we need:

• 2 fresh small pork shanks;
• 1 medium onion;
• 1 medium carrot;
• 5 dried bay leaves;
• 10 peas of black pepper;
• 6-8 cloves of garlic;
• about 1 tablespoon salt.

Pork shanks are better to take fresh. They need to be washed with water, and then soaked for an hour. After soaking with a sharp knife, scrape off the top layer from the skin - this will make the drumstick clean and relieve odor. Then we put the legs in a pan, pour water and put on a large fire to boil.

I always drain boiling water with a pop-up "noise", from this the broth will be cleaner and more transparent. The smell that remains after cleaning, finally disappears. Re-fill the shanks with water - approximately 5 liters. Note that part of the water will evaporate during cooking. Cook the aspic on a very low fire, opening the lid, for about 5-6 hours.

3 hours after the start of cooking, put the peeled onion and whole carrots in the pan. Add black pepper and bay leaf to them. Add garlic and salt half an hour before the end of cooking.

After the broth has thickened, pass it through a colander covered with gauze or through a fine sieve. Then pour into the prepared forms. Disassemble the meat into fibers and spread over all the tins.

After several hours in the refrigerator, the jelly will freeze and it can be served to the table.

From the shank you can not only cook aspic, but also. With baked potatoes it turns out so juicy and delicious. And when the guests come, I. Try it, it turns out incredibly tasty!

Jellied shank and chicken in a slow cooker with gelatin

It so happens that you want to serve and taste jellied meat to the table, but there is absolutely no time to follow it. I suggest an alternative - in a slow cooker with gelatin. For cooking, you can add chicken to the drumstick.

So, we need:

• 1 pork knuckle;
• 1 chicken per 1.5-2 kg;
• 1 sachet of gelatin (about 20 g);
• 1 carrot;
• 1 onion;
• 10 peas of black pepper;
• 4-5 leaves of laurel;
• salt to taste;
• one sprig of parsley and dill.

Clean the shank of dirt. Wash the chicken, divide it into a few parts with a knife or secateurs, put all the ingredients in a multicooker bowl and fill it with water. The level is up to the upper permissible mark 10. There, send the onion and carrots.

Some advanced multicookers have a special “Jellied” mode. But it is not available to everyone, so select the "Extinguishing" button, close the lid and wait 4 hours. You can put preparing for the night. The slow cooker will go into the "Heating" mode, and in the morning everything will be ready.

Soak gelatin in water for 30 minutes. Place a pan with gelatin to warm on the stove. Set the fire to a medium level or slightly less, you do not need to bring to a boil. Boil it for 10 minutes, stirring occasionally. Pour in the prepared gelatin to the strained broth. For flavor, I recommend adding chopped garlic.

Separate the meat from the bones or skins, dividing it into fibers. Pour what happened into cooked containers with pre-laid meat. Garnish the jellied herbs and set to set in the cold.

From legs and shanks in a multicooker-pressure cooker

I just can’t ignore such a wonderful kitchen invention as. Thanks to the created pressure inside the cooking vessel, the cooking time is reduced significantly.

By the way, aspic is a very satisfying dish. Its caloric content when using legs and shanks is more than 300 kcal per 100 g of product. Most of its composition is fats, but due to cooling and gelling, the jelly is not perceived as an excessively fatty dish.

For the recipe you will need:

• 1 pork shank;
• 1 pork leg;
• 300 g of pork pulp;
• 5 cloves of garlic;
• 2 pcs. Lavrushki
• 12 peas of black pepper;
• onion and carrots for the broth;
• salt to taste.

Soak the knuckle and leg in water and scrape the knife properly. If you have a kitchen hatchet, chop a leg along the bone - so it will give more gelatin to the broth. Pour the washed meat, leg and knuckle with water in the bowl of a multicooker, pressure cooker, add the rest of the ingredients, except for garlic. Salt immediately to speed up the cooking process. A 6-liter bowl takes about 4 teaspoons of salt. But once again I repeat, if you like more or less salty, focus on your preferences.

Close the lid and turn on the “Jelly” mode. Taking into account the pressure, pork will reach the required condition much faster, the broth will become saturated and aromatic. Set the timer for 1.5 hours.

At the end of the period, remove the meat, drumstick and leg. Remove bones and skin, chop meat with your hands or a knife. Pass the garlic through the press and add more broth to the hot - this will be a wonderful note to the rich jelly. When pouring the broth, be sure to strain through a fine sieve to remove pieces of garlic. Pour into the vessels, distribute the meat.

I described many other delicious recipes in the article "".

Watch a step-by-step video recipe for cooking shanks in a multicooker pressure cooker in 1.5 hours.

Pork and chicken in a pressure cooker

Chicken perfectly takes root as part of jelly, but the question arises, is gelatin needed for cooking? I do this: if I need a quick jelly on chicken, then I will add gelatin, otherwise nothing will freeze. If we combine chicken with fatty pork shank, then we can do without it. Of course, you can add it for confidence to be safe.

Pork shanks are rear and front. When the jellied meat is prepared only from the shank, take the back ones, they have more meat. If we have meat of the second type as a filler, you can take the front ones. The second type of meat can be from chicken and turkey.

Essential Ingredients:

• 2 pork shanks from the front legs;
• 1.5 kg of chicken meat (you can take both dark and white meat);
• one onion and one carrot;
• salt;
• a small bunch of fresh basil.

The washed and peeled meat is put into a pressure cooker, poured with water, vegetables and salt are added. How long does it take to cook in a pressure cooker compared to a conventional pan? According to my observations, the ratio is approximately 1: 2. That is, if the standard process takes 6-8 hours, then 3-3.5 will be enough for us.

At the end of cooking, relieve pressure, open the lid and add chopped basil. Close the lid and let the broth brew for half an hour. After that, you can fill the containers according to the standard procedure.

Kholodets is a well-known dish of Russian cuisine, it is also called jelly. Cooking jelly can take a lot of time, about six or seven hours.

The most convenient and easiest way is to cook it in a slow cooker. You just need to download the appropriate products, put the necessary function and wait for cooking. There is no need to observe the process, only at the end “get” the dish and cool.

Jelly can be made from a variety of products. Each corresponds to a specific recipe. Therefore, below we suggest you consider the various recipes for this snack with visual photos.

Jellied recipe in a slow cooker (from pork legs and shank)

Well-washed in the water shank and pork legs are loaded into a slow cooker, but before that it is best to take a knife and scrape off the pork skin.

Then peel the onions, carrots and place there, adding pepper peas.

Bay leaf can be added immediately or about sixty minutes before cooking.

Cover vegetables and meat with water, if necessary, top up the liquid to the maximum mark.

Close the lid when the water boils, descale and add salt.

Next, you need to activate the function for extinguishing in the multicooker. Then, after four and a half hours, ten minutes before the timer signal, open the lid of the appliance and use a slotted spoon to remove all cooked components from there.
  Add the peeled and grated garlic to the remaining broth, bring to a boil.

You can cut the pork knuckle and legs, choosing meat, by hand without using a knife.

Put the pieces of meat in the molds, decorate with boiled carrots, canned corn and boiled egg. Pour in the same broth and wait for the jelly to cool. After 60 minutes, cover the molds, put them in the cold for three, maximum five hours.

Serve the finished jelly in a chilled, frozen form with herbs, mustard or horseradish.

How to cook from chicken?

Essential Ingredients for Chicken Jelly in a Multicooker:

• 1.8 kg of chicken;
• 1 piece of pork leg. Instead of pork legs, you can use gelatin - 20 grams;
• 1 piece of onion;
• 1 piece of carrots;
• Two bay leaves;
• Five peas of black pepper;
• 1.5 liters of water;
• Salt (add to taste).

Jellied meat is five hours plus four hours to set. When gelatin is used instead of pork leg, cooking time is reduced to two hours.

Calorie content: 135 calories.

How to cook?

Washed in water chicken and pork leg is loaded into a slow cooker, along with carrots, spices and onions to get a tasty and pleasant color of the broth. All this is poured with 1.5 liters of water. Then you need to turn on the mode: stew and cook for five hours.

The next step: it is necessary to peel the garlic, finely chop and spread in equal parts in the mold for jellied meat. Half the molds are filled with chicken cut into small pieces.

For the option of making jelly with gelatin, this ingredient is soaked in water and left for twenty minutes until it swells. Then, they are heated in a microwave for ten seconds and stirred.

All this goes to the refrigerator and after four hours the dish is ready to eat. A film of fat on the finished jellied meat is easily removed with a knife, but this is best done immediately before use, because the fat does not allow the dish to dry.

How to cook aspic from pork shank and chicken in a Redmond slow cooker

Cooking jelly in the Redmond multicooker is quite simple, the power of any beginner. In this case, there is no need to control the cooking process, which takes five hours.

It takes so much time for the broth to collect the necessary gelling substances in full from meat. You do not need to monitor the work of the multicooker;

For a tasty successful dish, you need the right combination of meat, vegetables and spices.

Here are the most suitable ingredients:

• 1 kg of pork shank;
• One chicken leg;
• Three liters of water;
• One large carrot;
• Bulb medium in size;
• Bay leaf;
• Black pepper: 5 peas;
• Allspice: 2 peas;
• One tablespoon of salt.

Cooking time: 5 hours and 6 hours to freeze.

Calories: 149 calories.

Thanks to the chicken, the jelly gets a soft tasty meat, and the shank is best sized to fit in the multicooker bowl. Ideal shank, cut into two parts.

First, the pork knuckle is thoroughly washed with water, it is necessary to leave the skin in order to achieve a gelling effect. You can scrape it with a brush.

To facilitate straining the broth, it is best to keep the pork knuckle in cold water. Then it, along with the chicken, must be placed in a slow cooker.

Add carrots, which must be peeled and cut into circles. To her send onion peeled and cut into two parts.

The next step is the activation of the corresponding program. Slow cooker Redmond has the function: jelly-pilaf, in the absence of one you need to run the program: mulitipovar with a temperature equal to one hundred degrees. Jelly will cook for five hours, then pepper, bay leaf and salt are added.

Chicken and pork knuckle must be removed from the slow cooker, allowed to cool and start cutting meat with fibers, and skin and bones are removed. Then the meat must be decomposed into molds and pour broth filtered through a colander.

Wait until the broth cools down and put the molds in the cold for 6 or 8 hours. Now the jelly is ready.

  Find out on our website, It turns out an excellent full-fledged dish, so that sauerkraut can be used not only as a snack.

Kefir in the refrigerator? We offer you to make jellied cake from it. are recipes with photos.

Beef is used

How to cook beef jelly in a slow cooker? The process of making jelly beef when there is a crock-pot at home is quite simple. It takes much less time to cook the broth of this dish than when cooking in a conventional pan.

It’s very convenient that the multicooker cooks on its own, so you do not need constant monitoring. It remains only to load the prepared foods and spices, add water and start the cooking mode.

For jellied meat you will need:

• 1 kg of beef tenderloin;
• 700 g of pork legs;
• One carrot;
• One onion;
• Two eggs;
• Four cloves of garlic;
• One bay leaf;
• Peppercorns;
• Salt to taste.

Cooking time: a little more than one hour plus 5 hours to freeze.

It is in a jelly with beef that has the smallest number of calories: about 90, and the highest protein content: 25 grams per kilogram.

First you need to thoroughly rinse and scrape the pork legs with a knife. The beef is also washed and cut into medium-sized pieces.

Meat with peeled vegetables and spices is laid out in a slow cooker, poured with water to the maximum level, salt is put. Then you should start the function "game", the cooking time will take a little more than one hour.

While the broth is being cooked, it is necessary to boil hard-boiled eggs, peel them and cut them in half. Next, they need to be laid out in the jellied molds with the yolks up, add the peeled and chopped garlic into small pieces. Sliced \u200b\u200bcarrots are placed there.

It is imperative to strain the cooked broth, pour it into molds, cool and send to the refrigerator.

The rich broths complicate the functions of the body associated with the liver and pancreas, so you should not use them very often.

The abuse of various types of hot sauces, which are used together with aspic, can increase pressure, and cause indigestion.

Jellied meat helps with alcohol poisoning. Indeed, in its composition there is a content of aminoacetic acid, which perfectly copes with the toxic components of the decomposition of alcohol.

Jellied meat is an excellent hearty, tasty and high-calorie dish. No holiday is complete without it. Many do not have much free time to cook it.

Therefore, the ideal solution is to cook jellied meat in a slow cooker. While he is cooking, you can go about your business, even go to work.

It's easy to cook jellied meat in a slow cooker. It’s enough to put food in the evening, set the “Extinguishing” function. It makes no sense to enjoy the cooking process, you just have to get the dish and cool it well. Each jelly recipe has its own subtleties.

Classic jellied recipe in a multicooker

Products:

• 1 kg of beef meat;
• 1 kg of pork legs;
• 200 g carrots;
• 300 g of onions;
• 2 parsley root;
• 4 cloves of garlic;
• 4 bay leaves;
• 6 - 7 peas of black pepper;
• salt.

Thoroughly clean the pork legs. Download to the slow cooker, fill with water. Then activate the “Stewing” or “Extinguishing” mode. Let the legs cook for 4 hours.

Next, load the meat, cook for 120 minutes.

Coarsely chop the onion, or place the whole, carrots - in large circles. Add parsley root, sprinkle with salt. Leave to cook for an hour. After 50 minutes passed, place bay leaves.

Peel, medium-sized chop the garlic. Cool meat products slightly, remove bones, cut thinly.

Place the meat in bulk dishes and sprinkle with chopped garlic.

Fill with fat, stir thoroughly. Wait until it cools completely, place in a cold place for 6 hours.

Separately serve horseradish or mustard.

Light broth is obtained when you add a couple of lemon drops to it.

Pork legs and shanks

Structure:

• 2 pork legs;
• shank;
• bulbs;
• head of garlic;
• medium carrots;
• leaf parsley;
• 5-7 peas of black pepper;
• salt.

1. Wash the knuckle and legs qualitatively and load into the slow cooker. Remove the skin beforehand.
2. Peel the onion and carrots. Report pepper.
3. Lower the bay leaf.
4. To fill with water. Close tight. Activate extinguishing function.
5. Wait until it boils. Now you can add salt.
6. After 5 hours, get the products.
7. Report the garlic in the broth, wait for the boil and turn it off.
8. The meat is divided into fibers and placed in a container.

You can supplement the jelly with boiled carrots or boiled egg. Fill with fat, wait until cool. After an hour, close the jar dish with a lid, put in a cold place for 5 hours.

Gourmet home-made jelly served with herbs, horseradish.

Chicken jellied in a slow cooker

Chicken jellied in a slow cooker cooks faster than from other types of meat.

The composition includes:

• 1.8 kg of fresh chicken;
• pork leg (optionally replace with 20 grams of gelatin);
• medium onion;
• carrot;
• 2 bay leaves;
• 5-7 peas of black pepper;
• 1.5 liters of water;
• salt.

Chicken, leg well wash, load into the slow cooker. Report chopped carrots, chopped onions, spices for fragrant broth. Fill with water, activate the "Extinguishing" function for 5 hours.

Remove boiled chicken meat, place to cool. Then remove the skin, bones.

Pork leg, ready-made vegetables to get out of the broth.

Peel and chop the garlic. Place in equal proportions in jelly dishes. 1⁄2 of the form fill in small pieces of chicken.

If gelatin is used instead of the legs, the component should be soaked in water and left for 20 minutes to swell. Then 10 seconds, heat in the microwave and mix with hot meat broth until dissolved.

Try on salt and filter with a sieve. Pour the mixture into a container with meat and vegetables.

Clean in a cold place for 4 hours.

It is very easy to remove the film of fat with an ordinary knife. It is recommended to remove only before use, otherwise the dish will dry out.

Jellied pork shank and chicken

The right combination of components - will give true pleasure to home jelly. Chicken meat gives the jelly a special taste.

Structure:

• chicken leg;
• 3 l of water;
• large-sized carrots;
• bulb;
• bay leaf;
• 6-7 peas of black pepper;
• salt.

Select the knob according to the size of the bowl in the multicooker or cut into 2 halves.

Thoroughly rinse the shank with water. It is advisable to leave the skin for a gelling effect. Scrub lightly with a soft brush.

At the same time as chicken, load the shank into the slow cooker.

Chop carrots in large circles, cut the onion in half. Combine meat, vegetable products.

Start the mode for stewing, report on pepper, bay leaf, salt.

Cook jellied meat in 6 hours.

Get the meat parts, cool. Proceed to fiberization. Pre-free from bones and skin.

Place the meat in bulk containers, fill with filtered broth.

Leave to cool, then put in the refrigerator for 6-8 hours.

From beef

The slow cooker will cook itself, there is no need to constantly monitor the process.

1. Thoroughly wash and scrape with a knife 800 g of pork legs. Rinse 1 kg of beef, chop into medium-sized pieces.
2. Place the flesh, one carrot and one onion, report to the bay leaf, 7 peas of black pepper. Fill with water, sprinkle with salt. Set the required mode, set the time - 1 hour.
3. Free time while the dish is being prepared, you can use 2 eggs for cooking. Cool hard-boiled eggs, peel and cut into 2 equal parts. Then place in the molds for the aspic with the yolks up. Add to peeled, finely chopped 4 cloves of garlic. Add the sliced \u200b\u200bstewed carrots.
4. Filter the finished broth thoroughly, pour into molds. Cool at room temperature. Put in the refrigerator.
5. Before serving, garnish with parsley branches.

From turkey

Structure:

• a kilogram of chicken legs;
• 400 g turkey drumstick;
• 400 g of wings;
• onion;
• medium carrot;
• 2 bay leaves;
• celery root.

Stages of preparation:

1. Scalp feet with hot water, remove skin. Remove the claws with scissors and thoroughly wash.
2. Load the paws into the pan, fill with 1.5 liters of water. Leave to boil.
3. Wait until the water begins to boil, reduce the heat to a minimum. Leave on for 4-5 hours.
4. In the slow cooker load wings, meat. (Pre-process).
5. Wash the onion and load it with the husk into a slow cooker. Put the carrots, celery root in the same place.
6. Fill 1.5 liters of water. Activate Extinguishing mode for 5 hours.
7. Finished paws will fall apart, and a thick fat stick together between your fingers. Remove from heat. Transfer meat from the slow cooker to a container, cool.
8. Filter the two brews formed and combine. Salt if required.
9. Dismantle the turkey meat and arrange it into molds. Add finely chopped herbs, grated or chopped garlic. Pour the broth. Stir a little with a fork so that the ingredients evenly fit. Put in the refrigerator after cooling.

Exquisite aroma and unusual taste can be achieved by pouring 2 tsp. Of meat into the meat. wine, mix, let the meat soak, then pour in the broth.

Cooking a recipe of three types of meat

The composition includes:

• 2 pork legs;
• 0.5 kg of beef;
• 900 g of chicken;
• large onion;
• 3 small carrots;
• 5-7 peas of pepper;
• 4 things. cloves;
• 5 cloves of garlic;
• 3 bay leaves;
• middle celery root;
• 3 sprigs of parsley.

Stages:

1. Soak the legs and chicken for 3 hours in cool water. Place legs separately from other meat products.
2. Process chicken, remove feathers, leftovers.
3. It is imperative to scrape off the legs with a knife, remove coarse skin areas.
4. Wash meat products under warm water. Chop the chicken, then cut all the meat into large pieces.
5. Place the pork legs in a slow cooker, fill with clean water. Activate extinction mode for 2.5 hours.
6. After this period of time, report the pulp, chicken, vegetables, seasonings, aromatic spices, salt and turn on the same mode, but now for 6 hours.
7. Remove the meat, filter the broth.
8. Finely chop 1/3 of the meat; disassemble the legs, take out the bones, twist through a meat grinder. The remaining pulp is simply chopped.
9. Choose 2 identical glass forms for aspic, with a volume of 25 * 30 cm. Inside, spread the greens, chopped boiled carrots.
10. Equally distribute beef and chicken, a mass of pork legs. Fill with broth.
11. Report finely chopped garlic, gently stir the broth, without touching the meat.
12. Move to refrigerator. Cover the dishes no earlier than 2 hours later.

Jellied meat with gelatin

Gelatin added to jellied meat in a multicooker increases the chances of accelerating the freezing of a dish.

1. Chicken legs 1 kg, beef 150 g, pork 150 g - wash, load in a slow cooker.
2. Fill 3 liters with water. Place chopped onion. Activate the languishing function. To salt.
3. In 40 minutes, report 2 bay leaves, 5 peas of allspice, 3 whole slices of garlic.
4. Soak gelatin 20 g in a small volume of cold water (approximately 100 ml). After cooking, pour the gelatin into the finished broth. Stir gently until the granules dissolve.
5. Remove the onion, leave the broth with meat products in an open slow cooker for 40 - 50 minutes. Then get the meat, set to cool. Filter the fat.
6. Remove the bones from the meat and split into fibers. Can be finely chopped.
7. In volumetric tins, place the meat 1/3. Pour in the broth, leave until completely cooled.

Fragrant homemade jelly with gelatin put in the refrigerator for the whole night.

Features of cooking in the slow cooker: Redmond, Polaris

Features of the multicooker Polaris

Multicookers by Polaris are an advanced technique that has multifunctional properties. Stand out for ease of use. A clear display makes it possible to quickly learn all the subtleties and functions, correctly select the modes for cooking. Models differ in several modes.

In almost every multicooker there is the possibility of a delayed start, a mode for heating ready-made dishes, which maintains a suitable temperature throughout the day.

The technique is complemented by a colorful recipe booklet. With the help of the Polaris multicooker, you can significantly make changes to the standard menu of the family, without additional hassle and waste of time at the stove.

Features of the Redmond multicooker

Redmond multicookers combine: stunning design and optimal versatility. There are several levels of safety, which eliminates premature failure. If the water in the bowl runs out, the appliance turns off. The Redmond technique combines many functions, it is also possible to set the cooking time.

Each model is distinguished by its separate functions: 3D heating, the choice of temperature and time for cooking, automatic shutdown, heat maintenance, shutdown protection without a bowl, a timer.

Cooking jellied meat will seem like nonsense when you have a slow cooker. Here you only need to prepare, download, and then everything will be prepared independently for a couple more hours. Isn't it wonderful?

General principles of cooking

To prepare a delicious jellied meat you will need a basis - meat and something fatty like pork legs or chicken legs. Wash and place the components in a bowl along with the vegetables that are on the list of ingredients.

Boil all of this for the amount of time indicated in the recipe, then cool or gelatine first (depending on the recipe). Disassemble the meat, and cut the vegetables and put it all in a mold. Pour the broth and put in the refrigerator until completely solidified.

Delicious Chicken Jelly

Time for preparing

calories per 100 grams

How to cook:

Tip: you can add fresh greens when filling.

Jellied pork in a slow cooker

Of this type of meat, they say that jelly is much fatter, fuller and richer. If this is what you have been looking for for a long time, be sure to save yourself a recipe.

It will leave for cooking - 7 hours.

In one serving - 61 calories.

How to cook:

1. Wash the legs and place in a bowl, pour cold water.
2. Let it brew for about five hours. After that, clean with a knife blade or brush from all the dirt that is wet during this time.
3. Place the legs in the bowl of the multicooker.
4. Wash and clean pork from films.
5. Place in one piece directly in the bowl.
6. Peel the carrots with the onion and send the root vegetables there.
7. Add salt to taste and allspice.
8. Pour in the water and in the quenching mode cook the aspic for six hours and thirty minutes.
9. When time passes and everything cools down a little, strain the broth.
10. Cut the meat into small pieces.
11. Cut carrots and garlic into slices.
12. Peel the boiled egg and cut into rings too.
13. Lay meat, garlic with carrots and an egg in layers in a form.
14. Gently pour the broth and put in the refrigerator overnight.

Tip: you can use quail eggs to decorate.

Jelly in a slow cooker with gelatin

Of course, it’s easier to cook with gelatin, because then everything will definitely harden and work out. So if you worry that something will go wrong, use the following recipe.

Will leave for cooking - 1 hour.

In one serving - 110 calories.

How to cook:

1. First of all, wash the meat thoroughly with running water.
2. Put in the bowl of the crock-pot and add the sheets of laurel, salt, black pepper.
3. Pour in water, close the lid and turn on the soup or stew mode for forty minutes.
4. When time passes, get the meat and let it cool to room temperature.
5. Strain the broth and dissolve the gelatin in it.
6. Peel and chop the garlic, take apart the meat with fibers.
7. Put the components in prepared forms and pour in the broth.
8. Put in the refrigerator all night.

Tip: you can use sheet gelatin.

Holiday recipe

Do you like meat? Then let's cook together jellied chicken, pork and beef. Be sure to get something unforgettably tasty!

It will leave for cooking - 5 hours and 30 minutes.

In one serving - 55 calories.

How to cook:

1. Wash the chicken legs and put them in a slow cooker.
2. Rinse and clean the pork and beef.
3. Put in a slow cooker in whole pieces.
4. Pour in the required amount of water. It should cover all the ingredients.
5. Peel the onion and place the whole head to the meat.
6. Turn on the jelly mode and cook for four hours under the lid.
7. In the middle of cooking add salt to taste.
8. Half an hour before the end of cooking add bay leaves, allspice and peeled cloves of garlic.
9. When time passes, add gelatin to the broth and mix everything.
10. Remove the onion, and let the broth brew for another 45-50 minutes.
11. After that, pull out the meat to cool and take it apart.
12. Strain the broth at this time.
13. Forms for jellied meat fill, pour the broth.
14. Allow to cool to room temperature, then put in the refrigerator overnight.

Tip: to taste, you can supplement the meat with boiled carrots or other vegetables / root crops.

A variety of additives can be added to jelly to taste. The most commonly used carrots, eggs and green peas with garlic. You can add any greens, sweet peppers and even zucchini rings. It will be beautiful!

If you want jellied meat in a certain form (in the form of a flower or a heart), let it freeze well. After this, the form must be turned over and poured with hot water. In just a few seconds, the aspic will fall out.

Today we are preparing an incredibly rich and satisfying dish! As for a full-fledged option, it’s also suitable, because there is a rich broth, and meat, and vegetables, and root crops, and greens. Cook at least sometimes, because it is also useful!

Cooking jellied meat in a slow cooker will take a little time. Several easy recipes for jelly in a slow cooker in our article.

Jellied beef in a slow cooker

Cooking aspic in a slow cooker in large quantities will not work, since the capacity of the container is small. It is necessary to pull out the jellied meat from the multicooker carefully so that the meat bones do not spoil the Teflon coating of the bowl.

Ingredients:

• 2 legs of beef;
• 300 g of meat;
• bulb;
• carrot;
• garlic and peas;
• bay leaves.

Cooking:

1. Cut the legs along the joints and cut them into pieces so that they fit in the bowl of the multicooker. Soak the meat and legs for 8 hours in water, changing it from time to time. If there are stains or bristles on the skin, remove them using a knife.
2. Put meat and legs in a slow cooker, pour in water, put vegetables, bay leaves, pepper, salt.
3. Close the lid of the multicooker and set the jelly to cook in the "Extinguishing" mode for 6 hours.
4. Remove the prepared meat from the broth, cut into pieces and put in a mold.
5. Squeeze the garlic into the broth and strain. Pour the liquid into the forms with meat. Leave to freeze in the cold.

Cooking aspic in a slow cooker is easy. You can leave the jelly in the slow cooker overnight, and after cooking the slow cooker will go into heating mode.

Jellied pork in a slow cooker

To cook jellied meat in a multicooker of pork, you can use the knuckle and. The gelatin is not used in the recipe, the jelly is already perfectly frozen.

Ingredients:

• celery;
• shank;
• 2 legs;
• bulb;
• carrot;
• a few cloves of garlic;
• dry parsley root;
• 6 peas of pepper;
• 3 buds of cloves;
• bay leaves.

Stages of cooking:

1. Prepare the meat ingredients, rinse well and scrape with a knife and leave in water for a couple of hours.
2. Put meat, vegetables, salt, bay leaves and peppercorns, chopped celery in a bowl. Pour boiling water over everything, so the protein will curdle immediately and the broth will not be cloudy.
3. Close the lid and set to cook for 6 hours in the "Extinguishing" mode.
4. Remove the meat, add the garlic to the broth and let it boil for 5 minutes. To do this, turn on the “Steam cooking” mode. Garlic can be finely chopped or squeezed.
5. Disassemble the meat into fibers, there should be no bones in it. Put in a form and fill with broth. Let it freeze.

Ingredients:

• 1600 g. Chicken breast or whole chicken;
• 1 kg. chicken legs;
• bay leaves;
• 4 cloves of garlic.
• 2 onions;
• carrot;
• pepper peas.

Cooking:

1. Wash the legs, cut off the nails. Chop the chicken into pieces, put all the meat ingredients in water for a couple of hours.
2. In the bowl, put the meat and legs, peeled vegetables, bay leaves and pepper, salt and fill everything with water to completely cover the food. Cook in the Extinguishing program.
3. Add garlic 20 minutes before cooking.
4. Separate the meat from the bones, cut into pieces. Feet if you want, you can use further. Cut out circles from carrots for decoration.
5. At the bottom of the form, put carrots with herbs, on top slices of meat and again carrots with herbs. Pour strained broth. Leave to freeze in the cold.

To prevent the formation of a greasy layer on the surface of aspic from chicken in a multicooker, pour already cooled liquid into the forms.