Chicken leg jelly. The best recipe for transparent jellied meat from three types of meat

02.08.2019 Meat Dishes

Traditional Russian jelly is an ideal dish for a festive table. But the pig will become the symbol of the next year, 2019. 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, it is used in the singular or combined with other types of meat.

Fabulous . A dish of breast and thigh fillets is prepared with gelatin.

Chicken aspic with gelatin - a classic recipe

Classic chicken jellied meat will be the optimal alternative to pork jelly on the New Year's table. It does not need to be cooked for a long time, has a wonderful dietary taste and looks presentable for a festive menu.

Vibrant brush strokes of carrots and fresh herbs, laid out by an inventive chef, create a sophisticated canvas of an attractive and mouth-watering dish. Create, try, dare!

For cooking 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:

Put chicken, carrots, onions, garlic in one saucepan. Add peppercorns and bay leaves and season with salt. Pour in one and a half liters of cold water. Put on the stove and cook for two hours.

Drain the aromatic broth from the finished products. Remove the skin from the thighs, remove the bones. Disassemble the meat into thin strips. Place in a jellied dish.

Cut the boiled carrots into rings, finely chop the fresh parsley. Place carrot rings on top of chicken meat, sprinkle with herbs.

Pour gelatin into 0.1 l of cold water. Leave to swell for 10 minutes.

Are the granules swollen? Add to broth, mix thoroughly. Pour this composition over the jellied meat products. Refrigerate overnight.

How to cook chicken jellied with gelatin in a slow cooker

Kitchen assistants, multicooker, have long proven their versatility. Cooking jellied meat is also up to them. The proposed video describes the cooking process in the Redmond SkyCooker RMC-M800S multicooker. However, you can adapt it to other brands of kitchen appliances.

Looking for a high density meat jelly? Add 10-15 grams of dissolved and swollen gelatin to the chicken broth. The finished dish, even when warm, will keep its shape for a long time.

Use boiled carrots, any fresh herbs or boiled eggs as decoration.

1 chicken weighing 1.3 - 1.5 kg;
0.5 kg of chicken legs;
1 onion;
1 carrot;
2 bay leaves;
5 carnation inflorescences;
5 peas of black and allspice;
1 tbsp. l. salt;
1300 ml of water;
fresh herbs;
2 garlic cloves.

Cooking process:

1. From chicken feet, remove the phalanges with claws. Cut the chicken carcass into pieces. Do you want to rid the dish of excess fat? Peel off your skin.

2. Place the chicken, peeled carrots and onion in the husk in a multicooker saucepan. Add both peppers, cloves, bay leaves, and salt. Fill with water up to the maximum filling level indicated on the side of the vessel.

Note! The onion is added for flavor. Onion skins give the broth a beautiful amber hue. Are you confused by this culinary experiment? Peel the onion.

3. Set the "Stew" program on the multicooker display, select the meat to be cooked. The process will take four hours at a temperature of 100 ° C.

4. Remove the cooked meat from the broth, free it from the bones and take it apart with your hands or cut it with a knife. Cut the carrots into slices, finely chop the garlic.

5. Put carrot rings and a few sprigs of fresh herbs on the bottom of the jellied dish. Cover with a layer of chicken meat. Add chopped garlic.

6. Pour in the strained broth. Refrigerate for 4-5 hours.
Do you want to present your prepared dish beautifully? Dip the dishes with jellied meat 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 lag behind them. Place it on a plate and carefully remove the dish in which the jellied meat was frozen.

Now guests will be able to appreciate not only your culinary skills, but also your artistic taste!

Chicken aspic in a bottle in the shape of a pig for the New Year 2019

The recipe below is not good for the unique composition of the products or the specific cooking method. Its "trick" is in the original design.

On the eve of the New Year, the hostesses "puzzle" over the festive menu. It should be tasty, nutritious and beautiful. Another important condition: no pork! After all, the yellow earthen pig patronizes the next year, 2019.

Make it the center of the New Year's table, welcome the hostess of the coming year!

Prepare products for jellied meat according to any of the recipes presented. Boil the chicken, separate from the broth. Remove seeds, cut into small pieces or mince.
Note! We need a fairly dense jellied meat. After all, we swung at a culinary sculpture! Add more chicken legs to the composition. Still not sure about the consistency? Use a gelling agent. How much gelatin to add to the amount of liquid available read on the bag with granules.
Find the right plastic bottle. You will be satisfied with a sufficiently voluminous container with a wide neck. Alternatively, cut the neck of the bottle a couple of centimeters above the hanger.
Put the meat and seasonings in the bottle, pour the broth. Refrigerate to set.
Has the jellied meat acquired sufficient density? Carefully cut both sides of the plastic. Free 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 patch. Attach it with toothpicks, mark the nostrils with mayonnaise drops. Make a tail from the sausage as well. To do this, cut the circle in a spiral.

Our pig will "look" with eyes made of olives or carnation buds. Provide green thickets to the pig on all sides, and put 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 the addition of pork - the best recipe

Rinse and soak the meat thoroughly. There may be excess blood in it. Under the influence of high temperature, its protein will curdle and the broth will become cloudy. When using purchased meat, this risk also exists, but on a smaller scale.

In industrial production, the technologies of slaughtering and bleeding of carcasses are observed.

Products 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, soak for a couple of hours in cold water. Change the water and place on the stove. After boiling, drain the broth, refill the pot with clean cold water. Cook for about 2-3 hours over low heat.
Attach the chicken to the pork. Add whole peeled carrots and quartered onion to a saucepan. Salt. Cook for another 2-3 hours.
Remove the meat and vegetables from the hot broth. Free the meat from the bones and chop, cut the carrots into pieces.
Strain the broth. Place chopped meat and carrots in it.
Add pepper, minced garlic cloves, and bay leaves.

Add salt if necessary. Put on fire again. Bring to a boil.

Doubt about the stickiness of the broth? Add some soaked gelatin. It guarantees the solidification of the jellied meat.

Pour the jelly mixture into molds and store in a cool place.

Chicken breast and turkey jelly

We recommend that you pay attention to this recipe for those who are in a fierce struggle with extra pounds. The meat component of jellied meat includes two types of dietary poultry meat. White chicken breast fillet complemented with turkey thigh tenderloin.

To reduce the calorie content of the finished dish, the broth is drained twice when cooking the meat. 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 in a diet. And gelatin plays the role of a chondroprotector for joints overweight.

As part of the dish:

chicken breast and turkey thigh fillet - 1.3 kg;
water - 1-1.5 l;
onions - 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, put it on the stove. Is the water boiling? Merge it and repeat the manipulation.
Put the onion, pepper, seasoning and salt into the liquid poured for the third time. Cook with meat for one hour.
Do not rush to fill in a large portion of salt at once. Better to break this process into several stages. "Not salted on the table, but salted on the back." They did not stand on ceremony with careless hostesses before!
Separate the cooked meat from the liquid. Cut into small pieces.
How to dilute the gelatin is indicated on the granule sachet. Leave it to soak in cold water for about one hour. Stir the swollen jelly, heat slightly. Has the consistency become a little thinner? Pour into strained broth.
Squeeze the garlic through a press into the dishes intended for the jellied meat to solidify. Spread evenly over the entire bottom area. Top with a layer of chopped meat.
Pour in broth. Place in a cool place.

When forming jellied meat, start from your own preferences.

Do you like jelly? Divide the portion of the meat into several containers. Increase the amount of broth at the same time. Let the level of the gelatinous fill significantly exceed the level of the meat layer.

Is meat the most delicious in jelly for you? Limit the amount of liquid when boiling it. Let the broth only lightly cover the meat pieces.

Homemade chicken and beef recipe

The demand for jellied meat as a festive dish is due to its wonderful property, which helps to get rid of the hangover syndrome. But not everything is so simple.

The benefits and harms to the body depend on the amount drunk and eaten at the table. The fats contained in jellied meat gently line the inner surface of the stomach, limiting the absorption of alcohol. In large quantities, the aminoacetic acid contained 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 remnants of giblets from the chicken ridge. Their presence in the broth will negatively affect its transparency.

Fill with water, put on the stove. Is the broth boiling? Drain and descale the dishes. Now our broth will be light and transparent. Pour in clean water and set it to cook again for two and a half hours. Carefully remove froth and excess fat during cooking.

Dip whole carrots and onions into the pot. 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 the vegetables and meat from the broth. Cut the beef into small pieces. Clean the chicken back from meat fibers by hand.

Arrange the pieces of beef at the bottom of the jellied meat pan. Alternate with chicken. Cut the boiled carrots into rings. Spread over the 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 taste. Squeeze it into a mold with meat before pouring.

Pour over the strained broth. Refrigerate overnight. Let it thicken and grab.

Is the jelly frozen? Warm it up slightly. Drain the liquid broth, add gelatin to it. Leave to swell for an hour. Heat, stirring occasionally, over low heat. Let the granules dissolve completely. Bring to a boil and immediately remove from heat. Never cook! Gelatin can lose its properties. Strain through a sieve, pour the jellied meat again and put in the cold to solidify.

Chicken roll in a bottle on gelatin

Chicken jelly a priori does not take up much of the housewives' time. The use of gelatin further reduces the time required. It is enough to fully boil the chicken meat, and natural collagen will provide a high solidification rate.

Proportions of gelatin depend on your own preference. For a classic jellied meat, 20 g per 1 liter of liquid is enough. Do you want a higher density of the product? Bring a serving of granules to 40-50 grams.

The chicken roll must be of sufficient consistency to be cut with a knife. Couldn't achieve this? Increase your gelatin dose.

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 cooking:

Rinse the chicken meat, cover it with water. Season with salt, bay leaves and garlic. Place on the stove and simmer for about 40 minutes over medium heat. Remember to descale while boiling. Its presence will negatively affect the transparency of the broth.
Drain the broth from the boiled meat, strain it. With constant stirring, gradually add the gelatin granules. Stir well until dissolved.
Free the chicken meat from the bones, disassemble it with your hands into small pieces.
Find a 1 liter plastic bottle with a wide mouth. Fold the meat pieces into it. Attach peppercorns and garlic cloves chopped in any way to them. Fill the bottle halfway with broth. Screw the lid back on and mix well by shaking vigorously. Top up with broth and refrigerate for 7-8 hours.
Use a knife to cut both sides of the plastic. Release the frozen roll. Slice it into rings before serving. Serve and decorate in any way you want. For this, herbs, vegetables, mayonnaise and mustard seasonings are suitable. Unleash your imagination. It is in your power to give this extraordinary dish even more personality!

Diet transparent jelly "I'm losing weight"

Another option for meat jelly for those who follow the Dukan protein diet. Its essence is in the use of hearty, but low-calorie, protein-rich foods. At the same time, a taboo is imposed on carbohydrate foods.

The brainchild of a French nutritionist allows you to lose weight without physical and mental stress for losing weight and his body.

Light jellied meat from turkey breast can be eaten for dinner or during a snack without consequences for the figure. It can even be used for pancreatitis. Just exclude hot seasonings. Have turkeys flown into your land for a long time? Use chicken breast. Just peel off the skin first.

turkey breast, fillet - 0.5 kg;
water - 2.5 l;
onions - 1 pc.;
bay leaf - 1 pc .;
peppercorns;
salt.

For decoration:

greens;
egg.

For jelly:

water - 300 ml;
gelatin - 5 tbsp. l.

Cut the meat into pieces, place in a saucepan. Pour in water, add onions, peppers and bay leaves. Place on the stove. Is the water boiling? Reduce heat and simmer for 1.5 hours. Salt half an hour before cooking.
Remove the boiled meat from the broth. Cool slightly and disassemble by hand.
At the bottom of the containers for solidification of the jellied meat, put one plate of garlic, a sprig of fresh herbs and a slice of boiled egg. Fill jars with pieces of meat.
Dissolve the gelatin granules in cold water. Leave on for 30-40 minutes to swell.
Strain the broth. Pour the swollen gelatin into it gently. Stir vigorously with a whisk.
Fill containers with a set of products for jellied meat with gelatin broth. Refrigerate to set.

Mixed jellied meat of beef, pork and chicken

The most delicious jelly is prepared from several types of meat. The lucky ones who have the opportunity to cook it from homemade chicken, or better, a rooster, will fully enjoy the unforgettable taste and aroma of this dish.

The dish includes beef. This meat needs a long cooking time. And pork for jelly should be cooked for a long time. Therefore, it is worth giving preference to the pressure cooker as the least time-consuming cooking method. In literally 2 hours of cooking, the meat will be brought to readiness. All that remains is to grind it, add broth and cool.

Avoid boiling the hotplate over the intense heat. Under its influence, the protein will coagulate, and the broth will become cloudy.

Delicious and satisfying jellied meat is ready! To him would be more mustard or horseradish, and life will be wonderful and easy!

You will need:

beef;
pork;
hen;
Bay leaf;
ground black pepper and peppercorns;
carrot;
bulb;
garlic;
20 g of gelatin per 1 liter of broth.

Cooking steps:

Place the washed meat in a saucepan with cold water. Dip whole peeled carrots, peeled onions, peppercorns and bay leaves there. Place on fire. After the broth has boiled, periodically remove scale from its surface. Cook over the lowest heat for 6-8 hours. Season with salt at the end of cooking.
Remove the cooked meat from the pan. Chop finely. Arrange in forms for jellied meat.
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 on plates with jellied meat.
Pour the gelatin granules into cold water. Leave to swell for an hour.
Place the swollen gelatin in a water bath, stir vigorously until a homogeneous consistency. Pour into strained meat broth.
Fill the forms with jellied meat with gelatin broth, put in the cold for a couple of hours to solidify.

Jellied meat recipe with the addition of white wine: video

We present a video instruction for making chicken jellied meat with the addition of white wine. Take for him different 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 - ? PCS.;
cloves - 1 pc.;
carrots - 1 pc.;
wine - 2 tbsp. l .;
gelatin - 25 g;
parsley.

Cooking steps:

Rinse the chicken pieces and put them in a saucepan with cold water. Bring to a boil, remove foam, season with salt.
Add the onion, carrots, spices and parsley to the meat. Cook over low heat until tender.
Remove the boiled meat from the broth, separate from the bones. Cut into cubes with a sharp knife.
Strain the broth, season with wine. Soak gelatin in a little water for half an hour, then dilute in hot water and boil with broth.
Pour a little broth on the bottom of the jellied meat dish, let it freeze. Place the carrot circles and fresh herbs on top of the jelly. Cover with a layer of chicken meat.
Pour in the remaining broth, set in a cold place.

How to decorate a traditional jellied meat: photo

Preparing jellied meat for the festive table? Get creative and creative. Otherwise, a tasty and healthy dish runs the risk of getting lost among the ceremonial treats.

It is better to decorate the jelly before pouring. For this, boiled and canned vegetables, eggs, fresh herbs are suitable. Rely on brightness and contrast. Against the background of the calm coloring of meat jelly, boiled carrots, egg white and yolk, dill and parsley sprigs look advantageous. All of these products are perfectly combined in taste.

Edible decor can be placed on top of the meat layer and covered with broth. Serve the finished dish in the same bowl.

Another way of serving involves removing the jellied meat from the dishes to solidify. Planning this option? Arrange vegetables for garnish on the bottom of a plate, cover with meat and fill with broth.

Hold the dishes with frozen jellied meat in hot water, then overturn on a serving plate. Use thin-walled dishes as a form for jellied meat. It will be easier to extract the jelly from it.
Festive food options are presented in the videos.

Chicken saltison: tasty, fast, inexpensive

Don't be intimidated by the intricate name of this dish. In fact, this is a cold chicken appetizer, a cross between jellied meat and sausage. She came to us from Polish and Belarusian cuisine. Having quickly gained popularity, it has become a real culinary hit in Russia and Ukraine.

This tasty and satisfying dietary meal 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. Do not even doubt if it can be eaten 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, cover with gelatin. Mix well.
Pick up a dish with a larger diameter, pour a little water into it. Place a pot of chicken meat inside, covered with a lid. A gap is required in the area of the bottom and sides between the pans. Place on the stove. Simmer in a water bath for two hours. Under the influence of high temperature, the meat will release juice and will be cooked in it until tender. Not enough juice? Add some water.
Remove the boiled chicken from the pan, separate the meat from the bones. Find the right shape for your saltison. One of the best options is a cardboard box with a square section made from juice, milk or kefir. Looking for a round sausage? Soak the box in water for about an hour. The stiff edges will soften and you will effortlessly round the bag.
Place the meat pieces in the prepared box, pour over the chicken juice from the pan.
Tamp the meat with a spoon. Press down slightly while hardening. Otherwise, the bulk of the broth will remain at the bottom and no jelly will form in the upper layers of the meat.
Refrigerate. 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.

liter Use our recipes when preparing for the New Year's feast.

This recipe is pretty simple. So, arm yourself with a chicken, a knife and a good mood, and go to the kitchen!

We need

Chicken (1 pc);
Onions (2 pcs);
Carrots (2 pcs);
2 tablespoons of gelatin;
Bay leaf;
Salt, peppercorns (to taste).

Getting started cooking jellied meat

Step 1

We take the chicken, divide it into four parts and remove all excess fat. Next, put the pieces in a saucepan, fill with water and add pepper to taste (about 10-20 peas). Throw the bay leaf there and salt it.

P. S. The stronger the broth, the tastier the jellied meat. The water should completely cover the chicken.

Step 2

While the broth is boiling, you must remember to skim off excess foam, because it should be transparent. When it boils, we detect 1.5 hours, reduce the heat and go to rest. As soon as the time is up, put the chicken on a plate, let it cool. All that is left in the pan (onions, carrots, peppers, bay leaves) - all to be discarded!

Step 3

Now it's time to start putting the ingredients into the mold. We remove the fat from the chicken, remove the meat from the bones and put it on the bottom of the mold. Next, peel one onion and one carrot. Cut the onion into very thin rings, and the carrots into thin strips. We put all this in the next layer, on top of the chicken.

Step 4

Then we take a glass and scoop up the broth from the pan. In it we dilute the gelatin, and pour the resulting mixture back into the pan. We mix. Bring the broth to a boil again and carefully pour into the mold.

Step 5

Everything is almost done! It remains only to let the jellied meat cool down. After that, we send the dish to the refrigerator until it solidifies completely.

That's all! A delicious treat is ready! You can add horseradish or mustard to make the dish more piquant.

Jellied meat is a hot favorite dish in my family. Personally, I can't imagine a home meal without jellied meat. In many families, gelatin is added to the jellied meat to solidify, however, chicken jellied meat can be prepared completely natural.

But how to cook chicken jellied meat without gelatin, you ask? Very simple! In the same way as pork or beef, only not on the hooves, but on chicken legs, it is they that contain a huge amount of gelling substance. I know that many people cook it on chicken wings, but as for me, such a jelly turns out to be very fatty and often cloudy. Still, in the old fashioned way, I prefer to cook chicken jellied meat without gelatin on chicken legs, if I can, of course, buy them. The broth always comes out clean and transparent and always hardens very well.

To cook chicken jellied meat without gelatin, take the necessary foods. Our paws are now sold well cleaned, even the claws are of very good quality, but if necessary, clean and rinse under running water. Peel the onions and carrots.

Cut off the wing and head from a chicken carcass. Resin over a gas burner, clean with a knife, wash (do not forget the beak inside). Divide the carcass lengthwise into two parts, we only need half.

Pour three liters of water over the paws and head and place them on the stove. When the water boils, drain it, rinse the chicken again under running water and cover with clean water.

After boiling again, add the sliced onions and carrots. Foam will no longer stand out, but still collect fat from the surface of the broth. Boil the paws for 1 hour. All the time the jellied meat is cooked on the quietest fire, in no case should it boil, it should barely gurgle, otherwise a pure broth will not work. You don't need to stir the jellied meat either.

After an hour, add the chicken, it is better to cut it into small pieces. You need to cook the chicken until the meat is well behind the bones. It took me about 4 hours, domestic chickens take a long time to cook. An hour before the end of cooking, salt the broth, add pepper and bay leaf.

The finished jelly looks like this. In the process, I changed the pan to a larger and more comfortable one.

Remove the chicken from the broth. Give paws, bones, skin and head to our lesser street brothers.

Divide the meat into fibers and place on the bottom of a plate. If desired, you can add garlic, I do not add.

Pour the cooled broth over the meat and put the chicken jelly in the refrigerator until it solidifies. You can cut carrots for beauty.

Chicken aspic without gelatin is ready! Enjoy it.

Several recipes for chicken jellied meat with and without gelatin will help diversify the diet, decorate the festive table. Rumor has it that earlier the current jellied meat (aka jelly) was prepared in wealthy Russian houses from the products left after the feast and was given to the servants. After it, the French chefs improved it, diversifying it with ingredients and seasonings, turning this little appetizing dish into a real masterpiece. An obligatory component of jellied meat is meat - pork, rabbit, beef or chicken. It is the latter that is considered the most dietary and useful of all of the above.

In order for the jellied chicken with gelatin to turn out, it is necessary to take the carcass of an adult bird and drumsticks. They will give the brew natural gelatin, which will contribute to the further good solidification of the dish.

Jelly is prepared from:

chicken - 2.5 kg;
chicken drumsticks - 500 g;
onions - 2 pcs.;
carrots - a couple of pieces (you can do without it);
lavrushka;
peppers (black and allspice) - 5 pieces each;
garlic;
gelatin - 1-2 packages.

The chicken is cleared of entrails - they are not needed for the jellied meat. The meat is thoroughly washed and stored in a large container. After that, it is poured with clean water, taking into account the fact that it will be much less by the end of cooking.

When the water boils, the fire is reduced to a minimum. A couple of yellow unpeeled onions should be put in a saucepan with the meat - they will give the broth a beautiful golden hue. Cook the dish under a not tightly covered lid for at least 6 hours. It is important to ensure that the water does not boil, otherwise the broth will be cloudy and ugly.

Half an hour before the end of cooking, you can add figuratively chopped carrots to the water, which must be removed after cooking with the meat. Salt, spices are added to the broth, and it is cooked for another 15 minutes.

Separately, in a small container, you need to dilute the gelatin in the broth, pour it into the brew and, after boiling for a few minutes, turn it off. The less meat was cooked on the bone, the more gelatin you need to add.

Boiled meat, divided into fibers or finely chopped, is placed in specially prepared containers or bowls. Carrots are sent there and everything is poured with hot broth. Optionally, add a couple of dill and parsley sprigs.

The spilled brew is sent to the cold. If it was cooked correctly, the jellied meat will harden and be ready for use after 5-6 hours.

Chicken aspic without gelatin

To cook jellied chicken without gelatin, you need to choose more meat on the bone. Be sure to add poultry legs to the brew - an inexpensive, but such a necessary product for the quick hardening of the broth.

For 10 liters of water, you need to stock up:

chicken or chicken legs - 900 g;
shins - 400 g;
paws - 0.5 kg;
onions, carrots;
garlic;
bay leaf;
salt and spices to taste.

The chicken must be gutted, washed, divided into parts and folded into a deep container. Next, you need to send the shins and cleaned legs. Everything is filled with clean water, covered with a lid and cooked until boiling. When the water begins to boil (it is important not to miss this moment), you need to reduce the heat and add the unpeeled onion to the container.

The broth should be boiled for at least 5 hours so that the fire under it only melts. 40 minutes before the end of cooking, chopped carrots are added to the water, after another 25 minutes - spices, salt and garlic.

From the brew, without turning off the fire under it, remove the meat, divide it in portions in a container and then pour the broth. Set to freeze in the cold for 6-7 hours.

From chicken legs

From the legs, you can make a quick jellied meat, which will take only a couple of hours to cook. Such a dish will help out those who do not have time to prepare traditional jelly, which needs to be cooked almost all day or all night.

To prepare a quick jelly, you should stock up on:

chicken legs - not less than 1.2 kg;
carrots and onions;
a head of garlic;
gelatin;
salt and spices.

The hams are washed under running water, poured with clean liquid so that it covers the meat and is about 10 cm higher than it. Then add the onion, carrots and cook the brew over low heat for about 90 minutes. After this time, spices, salt are added to the container, and the food is cooked for another 30 minutes.

After the meat is completely cooked, it must be removed, put in portions in containers or other suitable containers. A diluted bag of gelatin should be introduced into the broth, boil it and pour the meat. When the broth has cooled down, the containers with it should be placed in the cold until it solidifies completely.

Chicken wings

Every housewife can cook jellied chicken wings. As a result, the dish is tasty, satisfying and aromatic. It takes a long time to cook such a jellied one.

To prepare a dish, you should take:

chicken wings - 1 kg;
salt, spices, peppercorns;
garlic;

The wings, pre-washed, are folded into a saucepan, filled with water so that it covers the meat by 50 mm. After boiling, the broth should be cooked for at least five hours, adding previously unpeeled onions.

30 minutes before the end of cooking, the broth is salted to taste, seasoned with pepper, spices, garlic. At the end, the meat is removed from the golden liquid, separated from the bone and folded into a container. Gelatin, previously diluted in water, is added to the broth and after 10 minutes of cooking, the broth can be poured onto the meat. The bay leaf and large spices must be removed without fail - as they steep, they can give a rich, not very pleasant aftertaste.

Breast diet dish

Diet jelly is suitable for people who keep fit and those who have diseases of the digestive system. In taste, it is no different from the traditional hearty jelly, but in terms of calorie content it will be much lower.

To prepare it, you should take:

chicken breast - 1.5 kg;
water - 8 l;
gelatin - 25-35 g;
spices;
onions, carrots, garlic.

Remove the skin from all the brisket (excess fat is useless), add water and cook for 3 hours. If foam appears, remove it with a slotted spoon. At the very beginning of cooking, an onion must be added to the broth. 40 minutes before cooking, add spices to taste, carrots and garlic to the brew.

After the meat is boiled and it is easy to separate from the bones, you can take it out and put it in containers. In order not to burn your hands while cutting the meat, you need to take it out and then cut it on the board using a knife and fork. Carrots and greens are laid on top of the meat.

After cooking, the broth should be filtered, add diluted gelatin to it and pour into containers with meat. The jelly will harden for about 8 hours. Serve well with mustard or horseradish.

Pork leg and chicken aspic

A hearty and nutritious jelly is obtained from pork legs and chicken.

To prepare it, you should take the following ingredients:

pork shank - 1 pc .;
chicken legs - 3 pcs.;
pork knuckles - 2 pcs.;
pork meat - 800 g;
onions, carrots, garlic;
the root of the parsley;
peppercorns;
laurel leaves;
spices.

The meat is washed and soaked for a few minutes. After it is sent to the container, filled with water and sent to the fire. Onions lay down immediately, carrots and garlic 1 hour before cooking. Spices are added 30 minutes before the end of cooking the meat.

Boil the jellied meat for at least 6 hours, then take out the meat, disassemble it, remove the cartilage and skin, and put it in portioned containers. Add figured carrots on top, you can add some green peas and quail eggs - they will decorate the finished dish.

You can not add gelatin to the broth, just pour it into containers on the meat and set to freeze. After the brew has completely solidified, you can beautifully remove it from the container and serve it on a flat plate, garnished with herbs. To do this, turn the container with the jelly onto a dish, wrap it with a hot towel. When the sides are slightly thawed, the jellied meat can be easily removed from deep dishes.

Jelly is prepared from:

whole chicken - 2 kg;
legs - 600 g;
bulbs, carrots;
garlic, bay leaf;
salt and spices.

The meat is pre-cleaned, soaked in water and then folded into a bowl. Vegetables and all spices are sent next, water is added. Cook the dish in the "Stew" mode for 4.5 hours, then add the garlic, boil for another 15 minutes, remove the meat and vegetables. The chicken must be separated from the bone, cut and put into bowls, putting the carrots on top. Pour the broth over the products and set in the cold.

Jellied meat or jelly is a favorite snack of many guests at the festive table. Cooking allows you to experiment with flavor and decoration, resulting in a mouth-watering culinary masterpiece.

In the article you will come across words - synonyms of jellied meat. You will see the word "jellied", which is synonymous with jellied meat, just like the word "jelly".

Today you will learn different recipes for aspic from chicken, more precisely, from its parts. Each housewife will be able to choose for herself the recipe that will become not only a hit but also a favorite for many years.

In the article, we will consider the most popular recipes:

Chicken aspic (chicken legs) - a delicious and simple recipe without gelatin

We will need:

Chicken legs - 5 pcs.

Carrots - 1 pc.
Onions - 2 pcs.
Black pepper - 12 peas
Garlic, bay leaf, salt

Chicken leg aspic - cooking the recipe in stages

Fill the prepared chicken legs with water, put onions, carrots, black pepper, bay leaf, salt and put on fire. First, cook over high heat, and after boiling, reduce the fire and then cook for 1.5 - 2 hours over low heat. We must remove and remove the foam.

2. We take out the cooked legs and look: the meat should move well from the bones. Remove the skin and cut the meat into small pieces.

3. Strain the liquid from cooking meat into a cup.

4. Cut the carrots into circles and put them on the bottom of the dish in which we will make the jellied meat. You can put green leaves.

5. Put pieces of chicken meat on carrot slices.

6. Fill the meat in a bowl with the strained cooking liquid.

7. Add the squeezed garlic and smooth the surface. We put the cooled contents with dishes in the refrigerator until morning.

8. The next day we take the dishes out of the refrigerator, touch them with a fork and determine that the surface is sufficiently elastic - it should be so.

9. Separate the jellied meat from the walls of the dishes with a knife.

10. Cover the dishes with a plate and turn over.

11. We wait a bit and watch when the contents slide onto the plate.

12. The chicken jelly is ready. We cut off a piece and admire its contents, taste and say: Delicious!

How to cook chicken aspic - recipe with gelatin

Ingredients:

Chicken drumsticks - 1200 kg
Carrots - 2 pcs.
Onion - 1 pc.
Seasoning, garlic, salt - to taste
Gelatin
Mayonnaise
Greenery for decoration

Cook chicken shanks for 1 hour with onions and carrots, 15 minutes before the end of cooking, put bay leaves. Separate the meat from the bones and disassemble it into pieces. Filter the cooking liquid.

Preparation of the recipe

Pour gelatin with warm broth at the rate of 1 tablespoon per 1 glass of broth. We leave to swell. Then we mix it with broth.

2. Pour 0.5 cm of broth on the bottom of the mold and put it in the refrigerator for solidification.

3. Fill mayonnaise with broth and stir.

4. Pour a little broth. Add 1 tbsp to the remaining broth. spoon of vegetable seasoning and squeeze out the cloves of garlic.

5. Carrots cut into strips with a vegetable cutter - twist into rolls (roses) for decoration.

6. We take out the form with a frozen layer of broth from the refrigerator and lay out the roses and leaves of greenery. Then fill it with a 0.5 cm layer of cast transparent broth and put it back in the refrigerator to solidify.

7. And the next layer (third) is a layer of mayonnaise diluted with broth. We put it in the refrigerator.

8. We take out the form with frozen layers from the refrigerator and lay out the meat. Pour the meat on top with broth with vegetable mixture and garlic. We put it in the refrigerator overnight.

9. We take it out of the refrigerator and lower the mold into hot water. Cover with a plate on top and turn over. The content comes out well from the walls of the form.

10. Chicken jelly with gelatin is ready.

Chicken feet jelly - delicious video recipe

Chicken aspic (aspic) - a delicious recipe for the whole family

Meet chicken aspic, which is quite dense and keeps its shape well. The recipe contains gelatin, so you can cook from whole chicken or other parts of it.

Ingredients:

Preparation

Dip the prepared chicken meat in boiling water. There is no need to salt yet. Put the washed and peeled carrots entirely in a saucepan with water. Wash the onion, but do not clean it and also put it in a saucepan. The onion skins will give the broth a golden hue. Put all the spices in the pan.
As soon as the water boils, we make the minimum fire. The broth should not boil, otherwise it will be cloudy and quickly boil out. Leave the lid half open. Cook the broth for 2 hours.

3. After 1.5 hours of cooking, add 1 tbsp. a spoonful of salt.

4. If the meat is easily separated from the bone, then it is ready. We take out the meat and let it cool down a little.

5. Strain the broth through a fine sieve or cheesecloth.

6. Separate the meat from the bone and skin and cut into small pieces. Salt if necessary.

7. Pour gelatin with half a glass of cold water and let it swell for 20 minutes.

8. You have a question: How to calculate the correct amount of gelatin? Because the volume of meat may be different for you, and not the same as in this recipe. Therefore, know that 25-30 grams of gelatin is taken for 1 liter of broth.

When you take 25 g of gelatin, the aspic will not be as dense. There are people who love just such a jellied meat so that it trembles (sways).

9. Divide the pieces of meat into two containers.

10. From boiled carrots, spread the decor on top of the meat. You can add green peas or corn if desired, green parsley leaves.

11. Combine the swollen gelatin with the broth and stir well until smooth over low heat. We do not bring it to a boil, otherwise the gelatin will lose its living properties.

12. Carefully pour the broth into containers so as not to spoil the decor.

13. Put the cooled aspic in the refrigerator overnight. The next morning the chicken aspic is ready.

14. The filler cuts well and keeps its shape remarkably.

Make such aspic for your family - there will be no one indifferent!

Chicken stomach aspic - a simple jelly recipe

Check out a decent and budget option for chicken aspic. The dish will decorate the festive table well and will undoubtedly be suitable for everyday days.

Ingredients:

Chicken stomachs - 1000 g
Chicken frame from the breast - 1 pc.
Carrots - 1 pc.
Bulb onions - 1 pc.
Garlic - 3 cloves
Gelatin - 25 g
Bay leaf - 4 pcs.
Allspice peas - 4 pcs.
Pepper mix - 6 pcs.
Water - 2 liters, salt - to taste

Preparation

We clean the stomachs, remove all the yellow films in them and wash them thoroughly.

2. Clean stomachs and chicken breast without meat - put in a 3 liter saucepan.

3. Pour water into a saucepan so that it covers the contents and put on high heat. Bring to a boil, remove the dirty foam and pour out the water. We rinse the stomachs under running water and put them back into the pan.

Pour clean water into the pan again, put: carrots, onions, spices, garlic. Cook the contents for 2.5 to 3 hours. First, we make a strong fire and bring to a boil, then we reduce it, cover it not tightly with a lid. After 2 hours of cooking, salt 2/3 tbsp. spoons.

4. Using a slotted spoon, we take out the contents onto a plate.

5. We do not use the bone from the chicken breast, but cut the stomachs into pieces of the same size as in the photo. On the bottom of the molds we put a decor of figures of carrots and leaves of greenery, pour pieces of stomachs on top.

6. Strain the broth and mix with pre-soaked gelatin. Stir over low heat, as in the previous recipe. Fill the bowls with stomachs with broth. Put the cooled bowls with the contents in the refrigerator overnight.

7. In the morning, take out the molds, separate the aspic from the walls with a knife and turn over onto a beautiful dish. We see a decoration made of carrot hearts.

8. The second plate is decorated with parsley leaves.

9. Cut off a piece and see a hearty meal of gastric meat.

Jellied chicken stomachs are ready at home.

Jellied chicken with horseradish

Horseradish gives the jelly a special taste and stimulates the appetite. The recipe is rare and interesting.

Ingredients:

Chicken fillet - 300 g
Table horseradish - 100 g
Natural yogurt - 100 g
Gelatin - 1 pack
Curry to taste
Sugar, salt, pepper, herbs - to taste

Preparation

We clean the chicken fillet from fatty fibers and wash it.

2. Cut the chicken into small pieces.

3. Dip the pieces into boiling salted water and cook for 15 minutes.

4. In the meantime, take the gelatin and prepare it according to the instructions on the packet. Pour it into a container and pour warm water, stir and leave to swell.

5. Put horseradish in a cup and add yogurt to it for a delicate taste (you can add sour cream or cream).

6. Stir horseradish with yogurt and add a pinch of salt and a pinch of sugar.

7. Then add 2 tbsp. tablespoons of swollen gelatin and mix.

8. Pour the mixture into a saucepan and put it on very low heat to slightly dissolve the gelatin, but you cannot bring it to a boil.

9. We take a silicone mold with many small molds. Fill the bottom of each mold with a prepared mixture of horseradish, yogurt and gelatin. We put the completed form in the refrigerator.

10. Into the container. where chicken meat is cooked, add curry and a little black pepper. We want a colored broth, not a clear one.

11. Add the remaining gelatin to the hot chicken broth and turn off the heat.

12. We take out a form with a hardened and thickened layer at the bottom of the molds.

13. Take the meat out of the broth with a spoon and put it in all the small molds.

14. Pour broth on top of the molds with a spoon. We put the form in the refrigerator for solidification.

15. After hardening within 1 hour, take out the form, cover it with a plate on top and turn it over. We release the jellied from the mold and here it is in front of you.