A simple, healthy and quick turkey neck jelly. Turkey jellied meat

A simple, healthy and quick turkey neck jelly. Turkey jellied meat - a dietary version of a traditional dish

08.08.2019 Lenten dishes

Chicken neck jellied meat

Delicious aspic))

A simple, delicious and inexpensive meat dish made from chicken necks. This cheap jellied meat is brewed in 2.5 hours.

Composition of jellied meat with chicken necks

for 8-10 servings

chicken necks (without skin) - 2.5 kg;
water - 1.5 l + for top-up (if necessary);
onion - 1 pc;
allspice - 4-5 peas;
bay leaf - 3 pcs.;
fresh greens, salt to taste;

Enamelled pot - 4 liter.

Jellied meat frozen in a small mold and an egg

How to cook chicken neck jellied meat

start (before boiling):

defrost chicken necks, wash, put in a saucepan (enameled, 4 liter!);

pour water, so that it does not reach 3 cm to the edge of the pan;

boil. Remove foam. Reduce heat to a boiling point;

mix. Check the water level: if it is below the predetermined level of 3 cm, add, if it is higher, drain it a little (stir and check the level every 30 minutes);

cover with a lid, leaving a small crack for steam to escape;

cook at low boil for 1 hour;

after 1 hour of cooking:

add 1 tbsp. salt (pre-salting), onion, bay leaf and allspice;

continue observing the jellied meat, stirring and adding water. Cook for another 1 hour;

after 2 hours of cooking:

add sprigs of herbs (for example: basil, parsley, dill, tarragon);

cook for another 30 minutes;

at the end of cooking - try the jellied broth and add salt.

Disassembly - assembly of jellied meat (1 hour)

put the necks in a colander, let them drain;

pour broth on the bottom of the jellied meat mold (2 ladles are enough on a large enamelled one) so that the meat that you will spread there does not get windy and retains its juiciness;

put a portion of the necks on a large plate and with CLEAN hands separate the meat from the bones and put it in the mold;

pour the broth over the meat through a colander (so that the sprigs of herbs and bay leaves do not get into the jellied meat;

cool to room temperature;

put in the cold to solidify. In small molds - for a couple of hours, in large ones - for 6-8 hours;

serve with horseradish, mustard or mayonnaise.

With carrots))

Features of making jellied meat from necks and taste

It is very important to keep the proportions. The ratio of water to chicken necks should correspond to the recipe for jellied meat. Otherwise, it may not freeze.

Remember to stir regularly and monitor the water level. Let there be a place to boil about 3 cm to the edge of the pot and enough water to keep the necks from burning.

How to disassemble jellied meat from the necks

Forks and other tools are not needed for disassembling the jellied meat. Only clean, skillful hands that remove meat fibers from the bones. You sit and think about something of your own, and your hands are taken apart and folded.)))

The resulting meat should be in a layer of broth so as not to dry out.

Spicy or dietary jelly to cook?

According to this recipe for chicken aspic, a dietary dish is obtained that is gentle on the stomach, not fatty and healthy.

This is a top view of the jelly - no fat))

And for those who like spicy things - at the stage of disassembly, you can squeeze out 1-2 cloves of garlic using a press, mix with chicken meat and then pour in jellied broth.

The taste of jellied meat prepared according to our recipe turns out to be more tender and delicate than, for example, jellied meat made from beef or pork legs.

Lemon slices pleasantly acidify the dish))

Jellied meat decoration

If you want to decorate this delicious meal, you can take a slice of lemon, boil an egg or a carrot. Cut curly and place the pieces in a jellied container.

It should be remembered that any greens or vegetables added to the jellied meat, during long-term storage, accelerate the souring process.

And in such a shape with a carrot)) then a testicle circle was found below))

Jellied meat additives

You can not add greens, onions and spices at all and connect the necks only with water and salt. In this case, horseradish and mustard, with which you season the dish when serving, will give the jellied flavor shades.

If you add the onion at the very beginning of cooking, it will gradually dissolve into the broth, giving it a tempting, slightly sweet flavor and aroma. If, according to the recipe, at the disassembly stage, it will be removed from the broth, as if it had completed its task.

How much to store jellied meat

Excellent taste of jellied meat lasts 2 days. On the third day, it smoothes out a bit, calms down. So, don't delay tasting.

Which necks are suitable for jellied meat

If you suddenly come across duck necks or turkey necks, you can cook delicious jellied meat according to our recipe from the necks of these birds.

What else to cook with chicken necks

In addition to jellied meat, chicken necks can be used in other dishes: just boil, having previously cleaned the skin from them (it is more difficult to remove the skin from boiled ones), and boil both the necks and the skin. One hour of cooking is enough for the meat to easily separate from the bones. And then this meat and skin can be used in meat salads (instead of regular chicken or other meat), in stews, in soup or meat casseroles (recipe for casseroles with chicken necks). Or you can simply fry meat and skins from chicken necks with onions and serve this frying with potatoes, rice or pasta.

What to do with burnt jellied meat

Recently I was asked what to do if the jellied meat is burnt. This is not an easy question. Of course, you must immediately transfer the unburned part of it (that is, do not pick out what is stuck from the sides of the pan) into a clean pan. I found a piece of advice in an old book, I can’t guarantee that it will help (so far nothing has burned, I haven’t tried to apply it), but those who have nothing to lose can take the risk. The burnt food in a new saucepan is covered with a linen rag (stretched instead of a lid) and sprinkled with coarse salt on top of the rag. The dish is cooked further and the salt draws out on a rag, traps the fumes with a burnt smell - aftertaste.

In general, try to follow the jellied meat, he loves attention and care. You can also cook jellied meat with a shank and a piece of meat.

Bon appetit and delicious jellied meat!

The lowest-calorie jellied meat can be made from turkey. It is in no way inferior to traditional taste and it is very easy to cook it. Unlike chicken, there is a lot of meat in the wings and thigh, and it freezes without gelatin and other offal.

Wash the turkey in cool water. Peel the onions and carrots.

Put meat and vegetables in a saucepan, add black peppercorns, and fill with water, so that its surface is 5-7 centimeters higher than the meat, put on fire (I got about 2.5 liters of water, but you can navigate by the volume of food). Add 1.5 - 2 teaspoons of salt. After boiling, remove foam and reduce heat. Cook over low heat for 4 hours. And after 2 hours, remove the carrots and onions from the pan. We need the carrots for decoration, and the onions can be thrown away. During the cooking process, you can add a little water.

When the turkey is ready, remove it from the pan and wait until it cools. Strain the broth through a fine sieve.

Remove the skin and bones from the turkey. Split it with your hands or a fork.

Cut the carrots into small pieces, you can cut out figures or stars. Finely chop the garlic.

Put the carrots in the tray.

Then lay out the meat, garlic and lemon wedges.

Pour the strained broth over the contents of the tray. Cool and refrigerate for several hours. If you are afraid that the jellied meat will not solidify, use gelatin. To do this, take 1 ladle of broth and completely dissolve the gelatin in it in the amount indicated on the package. Then combine and mix both types of broth with and without gelatin, and pour the jellied meat.

In contrast, turkey jellied meat can be cooked without gelatin. The poultry drumstick bones contain enough collagen and fat to freeze the snack without additional thickeners, which becomes especially useful when the latter are not at hand.

Turkey jellied meat without gelatin in a slow cooker

The most dense jellied meat without gelatin is obtained from the neck of a turkey, but there is not a lot of meat in the neck and it is difficult to separate it from the bones, and therefore, together with the neck, we will cook a fleshy turkey drumstick.

Ingredients:
- turkey drumstick - 1 pc .;
- carrots - 145 g;
- onions - 175 g;
- turkey neck - 1 pc.;
- laurel leaves - 2 pcs.
Preparation

Prepare meat products by washing the turkey drumstick and neck, then placing them in a deep saucepan. Following the turkey, send half the carrots, a whole onion and peppercorns to the same place. Place a laurel leaf and pour 4 liters of water over the contents of the dish. Put the turkey dish on low heat and boil everything for about four hours. Do not forget to remove noise from the surface, despite the fact that such a jelly from a turkey will not come out transparent in any case, the litter removed in time will help to make the appetizer noticeably cleaner. Over time, strain the broth, chill the turkey, and then disassemble. Place the meat in any suitable container and cover with broth. Place the carrot pieces on the surface for decoration. Leave everything cool until it solidifies.

Turkey jellied chicken with no gelatin - recipe

This recipe is unusual and remarkable in that, in addition to poultry meat, it also includes cubes. In addition to the ham itself, you, at your discretion, can supplement the dish with vegetables, other types of meat, pates and eggs.

Ingredients:

Preparation

Before cooking turkey jellied meat, the drumstick should be well washed and dried. Pour the prepared drumstick with a mixture of water and wine and leave to cook for three and a half hours. Over time, put chicken in the broth, add salt and bring it to full readiness. Disassemble the finished turkey and chicken flesh, and cut the ham into cubes. Mix meat with herbs and cover with thick broth. Jellied meat takes place only at low temperatures, and therefore pouring it into forms, send the snack to the refrigerator and leave it there until it solidifies.

If you are very fond of beef or pork jellied meat, but at the same time you cannot often indulge yourself with it because of the sufficiently high calorie content, then the ideal option for you would be to use turkey in this dish.

Despite the fact that the technology of its preparation practically does not differ from any other type of jellied meat, the end result is much lower in calories and tender, and therefore you can eat it, even if you are on a diet.

This article will tell you how to cook delicious turkey jellied meat in the usual way, as well as using a multicooker, varying the taste depending on the ingredients.

Simple recipe

If chicken jellied meat absolutely cannot be cooked without gelatin, then turkey bones allow you to achieve this. The collagen and fat contained in them are quite enough so that the jellied meat can completely solidify without the addition of this thickener.

Therefore, if you do not have gelatin on hand, feel free to cook this yummy without it. We suggest studying the recipe step by step.
1. This amount of weight (600 g) will have about 4 turkey wings. It is advisable to take those parts in which there are 2 seeds each, since additional gelatin will not be used in the recipe itself;
2. Rinse the wings thoroughly and place them in a pot of cool water. Bring everything to a boil, and then immediately pour this broth, as the first broth is undesirable. Rinse the wings again and pour just enough water into the pot so that the wings are barely covered with it. Put the pan on the stove again, and as soon as the water boils, then immediately remove the foam that appears. After that, add the carrots, it is not necessary to peel them, just wash them, as well as laurel and pepper;
3. Bring the future jellied meat to a boil again, and then lower the temperature to the very minimum. Cook everything for about 2 hours, however, salt should be added only about an hour and a half after the start of cooking;
4. During the allotted time, the turkey will boil completely, so it should be removed from the water and slightly cooled. From it it will be necessary to pull out all the cartilage and bones, as well as remove the skin. Leftover meat should be cut into small enough pieces;
5. Grind the garlic with a press, then add it to the turkey meat, and then add a little salt and pepper. Stir the meat until it is fully saturated with the flavors;
6. Strain the broth. This must be done through cheesecloth, which must first be rolled several times. After the broth is cleaned, you should again send it to the pan and boil it several times over high heat. It should be very concentrated;
7. Peel the carrots and cut them into beautiful figures or just rings. Place them on the bottom of the jellied meat dish and add the parsley to them. Lay them out beautifully, because when the jellied meat turns over, they will be at the very top;
8. Pour the carrots and parsley with a small layer of broth, and then put the mold in the refrigerator. Since the broth is concentrated, it will not take much time for this layer to solidify. After that, put the pieces of meat on the hardened top layer. Tamp it down tightly enough and pour out any remaining stock.
9. Jellied meat should freeze in the refrigerator during the night. During this time, it will become dense enough. After that, briefly place the mold in a container of hot water, this will allow the jellied meat to fall out of the mold with ease.
Turkey jellied meat with gelatin

If you are not at all sure that your jellied meat will solidify, then it would be best to play it safe and still add gelatin. They cannot spoil the dish, so the taste will still be amazing.
- turkey - 500 g;
- gelatin - 1 table. l .;
- carrots - 100 g;
- onions - 70 g;
- peppercorns - 4 pcs.;
- bay leaf - 1 pc .;
- garlic - 2 teeth;
- greens - 5 branches;
- pepper and salt.
Time limit: 10 hours.

Caloric content: 61 Kcal.
1. Since the recipe will use gelatin, you can choose any pieces of turkey, even a simple fillet, because then you don't have to worry about the bones. Cut the turkey meat into medium-sized pieces and start boiling them in cool water. Also add carrots and onions to it, and then cover with water so that the meat is completely covered. Salt everything and add peppercorns;
2. During the cooking of the broth, it is imperative to remove the emerging foam. Also, if necessary, if you notice that the water in the broth boils away too quickly, then you can add a small amount of it, but not more than 100 ml;
3. It will take about 4 hours for the turkey meat to become very tender. Separate the meat from the bone and divide it into fibers. Strain the broth through cheesecloth several times, and then add gelatin to it. He must completely dissolve;
4. Remember that during the cooking of the broth, the vegetables will be cooked much earlier than the meat, so they should be taken out about 30-40 minutes after the start of cooking. Throw the onion immediately, and first cool the carrots and then chop;
5. Place the carrots on the bottom of the dish, and then add the meat and thinly sliced garlic. You can also put in a little lemon for sourness;
6. After that, the jellied meat should be poured with broth and sprinkled with chopped herbs. Leave the jellied meat in the refrigerator until it hardens, then take it out of the mold and serve.
Festive turkey and chicken neck aspic

For this recipe, in addition to turkey necks, chicken legs will also be used to give the finished dish a deeper flavor.
- turkey neck - 200 g;
- turkey wing - 200 g;
- chicken legs - 300 g;
- bay leaf - 5 pcs.;
- carrots - 200 g;
- onions - 150 g;
- allspice peas - 7 pcs.;
- garlic - 7 teeth;
- salt.
Time limit: 9 hours.

Caloric content: 115 Kcal.
1. Rinse all the turkey meat and place in a saucepan. After that, prepare the chicken legs by first removing the skin from them, and then cutting off the nails with phalanges. Lay them out over the turkey;
2. Pour a little more than 5 liters of water into a saucepan, and then turn on medium heat. As soon as the pan boils, the foam should be removed, and then the heat should be reduced to the lowest possible;
3. The jellied meat should be cooked for about three and a half hours. However, a couple of hours after the start of cooking, you should put carrots and onions in it, as well as bay leaves and peppers;
4. When the meat is completely cooked, remove it. Salt the broth and boil it again. The cooled meat should be taken apart from the bones, and then cut into small pieces;
5. Chop the garlic and then stir in the meat. Cut the carrots into slices. After that, start collecting jellied meat. Put all the meat and garlic on the bottom of the mold, and then lay out the carrots in an even layer. Everything should be poured with concentrated broth and left to harden in a cold place for 5 hours.
Try to cook it, this is an interesting and unusual appetizer that came to us from Foggy Albion.

Serve the boiled pork cooked in the oven with your own hands on the festive table. And we will tell you how to make the meat unusually juicy.

Spicy chicken in teriyaki sauce is what you need! Take note.

Jellied meat with vegetables and herbs in a slow cooker

A slow cooker is the best helper in the preparation of jellied meat, because by loading food into it, you can go about your business, and in the meantime, the technique will do everything by itself. Let's consider in detail how to cook turkey jellied meat in a slow cooker.
1. - turkey neck - 200 g;
  - turkey wing - 200 g;
  - garlic - 2 teeth;
  - gelatin - 40 g;
  - parsley - 5 branches;
  - onions - 70 g;
  - carrots - 100 g;
  - bay leaf - 2 pcs.;
  - salt and ground black pepper.
Time limit: 9, 5 hours.

Caloric content: 74 Kcal.
1. The turkey meat should be washed very thoroughly, and then cleaned from all excess. Put it in a saucepan and pour boiled water into it. Wait until the water boils and cook for 10 minutes. Be sure to remove all the foam. After this time, remove the pot from the stove and drain the water. All meat should be put in a slow cooker;
2. At this stage, the turkey must be seasoned, and then vegetables must be added. Do not cut them, just clean them. Fill everything with fresh cold water and close the lid. Jellied meat should be cooked in the "Soup" mode. Set the time to three and a half hours. When about 15 minutes remain, add the bay leaf;
3. Pour gelatin into a separate cup and cover with water. When it swells, add it to the broth. Slowly heat the container with the broth so that the gelatin is completely swollen;
4. Crush the garlic and add to the broth as well. Then take the turkey out of the water and remove all the bones from it. Just cut the meat into small pieces and put in a mold. Then add the chopped carrots and chopped greens. Cover the entire jellied meat with broth and put it to cool in the refrigerator.
Jellied meat with turkey drumstick and pork legs

If you still cannot deny yourself pork aspic, then simply mix the meat from the legs of the pig with the legs of the turkey. Believe me, you will not soon forget such a combination.
- turkey drumstick - 1500 g;
- pork legs - 1500 g;
- dill - 10 branches;
- onions - 150 g;
- carrots - 300 g;
- celery - 100 g;
- black peppercorns - 8 pcs.;
- bay leaf - 3 pcs.;
- garlic - 8 cloves.
Time limit: 13 hours.

Caloric content: 124 Kcal.
1. Pork legs need to be washed very thoroughly. To do this, take a stiff brush and scrub them under running water. After that, simply place them in a large saucepan. Rinse the turkey and send it to cook with the legs;
2. Fill everything with cold water. Place the saucepan over medium heat and wait until it boils. Remove all the foam in this process so that the broth is very transparent;
3. When the water boils, you should immediately reduce the heat. Peel and cut the carrots into large pieces, then cut the onions into quarters. Also cut the celery stalks into large pieces, and then put all the vegetables in the broth. Also, add garlic, peppercorns, dill and bay leaf to it. In general, broth with meat should be cooked for about 6 hours;
4. Catch vegetables and turkey from the broth. It should be cooled and the meat removed from the bones. Cut it into pieces and place in a mold. It should occupy about 2/3 of the shape itself;
5. Then remove the pork legs from the broth. Season the broth with salt and strain. After that, pour the broth over the meat and leave it to harden to the desired state in the refrigerator. After the jellied meat is cooked, the fatty film should be removed from it. Feel free to serve this appetizer to the table.
1. In order to prepare an unusually tasty jellied meat, you should choose those parts of the bird in which there are a lot of bones and cartilage. It is the neck, wings and legs that will become the perfect pieces for him;
2. You should not cook turkey jellied meat with only one meat, it is also necessary to have vegetables in it, such as carrots, onions and herbs. Play with the seasoning you want.
Bon Appetit!

Step-by-step recipes for turkey jellied meat with and without gelatin, with vegetables and in a slow cooker
2018-04-16 Marina Vykhodtseva
Grade
recipe
18974
Time
(min)

Servings
(people)

In 100 grams of finished dish

10 gr.

4 gr.

Carbohydrates
1 gr.
80 kcal.

Option 1: Classic turkey jellied meat without gelatin

To freeze the jelly without turkey gelatin, we will certainly use pieces with bones, ideally, these are thighs and necessarily several wings. The meat from the legs will be the main filling. The gelling substances will be digested from the bones in the wings. In addition, you will need some vegetables and spices, which will be responsible for the taste of the broth.

Ingredients
- 1.8 kg turkey;
- 1.5 liters of water;
- 0.1 kg of onions;
- 0.1 kg of carrots;
- 2 laurels;
- 5 peppercorns;
- salt;
- 16 g of garlic.
Step-by-step recipe for classic jellied meat with turkey

Rinse the turkey and cut into chunks so that the poultry is compactly located in the pan. Fill in water, it should cover the product, set to cook. When boiling, remove the foam, add peeled carrots and a whole onion, the husk can be left. After the second boil, reduce the heat.

Cover the jellied meat and cook the turkey at a low boil for 2.5 hours. From time to time, you can open the saucepan, remove the foam that accumulates on the surface. Half an hour before the end of cooking, add a couple of teaspoons of salt, laurel and peppercorns to the broth.

Take out the cooked turkey, cool it. We remove the bones, cut the meat. The skin can be left or removed, a matter of personal taste. Squeeze the garlic cloves to the turkey, stir. We lay out the turkey in forms or bowls, containers, filling the dishes with the bird by half.

The broth must be filtered through a sieve or double-folded gauze. We taste the broth, salt and pepper, pour in the prepared turkey. Be sure to stir so that all the pieces of the bird are soaked in the broth.

We remove the jellied meat to freeze. You can't freeze it, just put it in the refrigerator, leave it for 8-10 hours. Serve to the table with mustard, bread, spicy adjika.

In jellied meat, unlike aspic, boiled carrots, greens and other products are not added. But if you wish, you can take out the boiled root vegetable earlier, cut into slices or figurines, add to the turkey.

Option 2: A quick recipe for turkey jellied meat without gelatin

For such a jellied meat, it is not necessary to cook a turkey for a long time and you can take absolutely any parts, it is not necessary to look for wings. Moreover, a rich and rich broth is also not needed, moreover, not everyone can use it.

Ingredients
- 1 kg of poultry;
- 1.5-2 liters of water;
- 1 onion;
- 2 tablespoons of gelatin;
- pepper and laurel;
- 3 cloves of garlic.
How to quickly cook

We wash the bird. If time is short, then cut into pieces. We launch it into water, quickly bring to a boil, remove the foam. After ten minutes, add onions with carrots, you can add different roots. Cook until poultry is soft.

Shortly before the end of cooking, salt the broth and add the pepper, bay leaf, let it boil a little more, then take out and cool the bird.

Immediately pour out a couple of ladles of broth, cool and mix with gelatin, let it swell. We just filter the rest of the broth.

We disassemble the bird into pieces. You can just do it with your hands or cut it with a knife. Sometimes they cook twisted jellied meat. Chop the garlic, mix with the cooked poultry.

Melt the gelatin and add to it about 600-700 ml of broth, which was previously filtered. If there are not enough spices in it, then add. Stir and pour in the boiled turkey. We send the jellied meat to freeze. Since it is on gelatin, 3-4 hours are usually sufficient.

The density of the jellied meat can be adjusted independently, there are no clear rules. Someone likes a dish made from a large amount of meat, someone loves broth jelly more.

Option 3: Turkey drumstick jelly

Ingredients
- 1.5 kg turkey drumstick;
- 0.5 heads of garlic;
- bulb;
- cold water;
- 5 peppercorns.
How to cook

We wash the shins, if there are dirt on the surface, feathers, caked blood, then we clean it all off and pluck it out. We cut the legs in half, put them in a saucepan and fill them with water. We certainly take cold liquid. It should cover the bird by a centimeter, no more. When boiled, it will leave a little along with the foam. We remove it with a ladle, after which we remove the fire and cook the bird for an hour.

Cut the onion into four pieces and add to the turkey. If there is still foam during cooking, remove it. At the same stage, add a little salt to the broth and add peppercorns and laurel to it. Cooking the turkey for another 1-1.5 hours. We focus on the bird. As soon as the meat begins to lag behind the bones, you can turn off the stove.

Take out all the turkey drumsticks from the broth, let them cool. We filter the broth, use cheesecloth or just a sieve for this. There will not be a lot of liquid, we use the entire amount for the jellied meat. We taste the broth, salt, pepper or add other seasonings at our discretion.

While the turkey is cooling, peel the garlic and chop finely. Or we just rub it, we pass it through the press. Then we disassemble the meat and mix, you can add greens to them, sometimes jellied meat is made with lemon, but this is not for everybody. We lay out the bulk in bowls or bowls.

Fill the legs with broth and set to freeze overnight in the refrigerator or for the whole day until evening.

Classic meat jelly is boiled for about 5-6 hours, but the turkey does not need so much time. Pizza meat cooks faster, its bones are also easier to digest, so two hours may well be enough. If the bird is old, then you can increase the time by another 30-60 minutes.

Option 4: Turkey jellied meat in a slow cooker

Another option for jellied meat without gelatin, but it is prepared in a slow cooker. We use different parts of the turkey, always with wings and other bones.

Ingredients
- 2 turkey wings;
- one thigh;
- 2 liters of water;
- onions and carrots;
- garlic;
- spices.
Step by step recipe

We put all the parts of the turkey in the multicooker bowl. We pre-wash the bird, you can cut it for a compact location. We throw in a tablespoon of salt, onions and carrots, pour cold water.

We close the multicooker, set the "Stew" mode and prepare the ingredients for the jellied meat for 6 hours. We open it, take out the bird with a slotted spoon, throw the laurel pepper into the broth, let it stand for a while and soak in the aromas, then filter it.

It is not necessary to use only turkey for such a jellied meat; you can add a little beef or other poultry to it. Pork legs will be an ideal addition; the broth hardens perfectly with them.

Option 5: Diet turkey jelly with gelatin

Another variation of jellied meat with turkey gelatin, but this dish is presented in a low-calorie version. We take breast or thighs for him, but be sure to remove the skin. It is in it that essential fats are contained, which are not always needed and provide extra calories.

Ingredients
- 1 kg turkey or thigh fillet;
- 2 carrots;
- 1 large onion;
- 1 spoonful of butter;
- garlic, herbs;
- 2 tablespoons of gelatin.
How to cook

We don't have to strictly measure the liquid. Just pour in the turkey, cover 3-5 centimeters, you can even make a simple broth and use a part for the soup. We set the bird to boil, do not miss the moment of boiling. During it, be sure to catch and remove the foam.

Prepare vegetables immediately. We peel the carrots and cut them into pieces of two centimeters, we just make washers. Cut the onion into four parts. Melt the butter, lay out the vegetables and fry such large pieces until a light golden crust. We put it in a saucepan. Thanks to this technique, the broth will be much tastier, a pleasant aroma will appear. We bring the poultry with vegetables to readiness, salt 15 minutes before the end of cooking.

We pour about a glass of broth in advance, cool and combine with gelatin, leave to swell. Then melt and mix with three more glasses of broth, salt to taste.

Cut the boiled turkey into pieces, sprinkle with chopped garlic, fill the jellied meat with broth with gelatin and set to freeze.

Diet turkey jellied meat will be more beautiful and brighter if you supplement it with green peas or corn, you can add boiled eggs, as is done with jellied and jellies. These ingredients add variety to the flavor of the dish, but are low in calories.
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