Jellied meat in a slow cooker - culinary traditions performed by modern technology. How to cook rich jellied meat in a slow cooker

17.10.2019 Pasta, pasta, dumplings

Time: 380 min.

Servings: 10-12

Difficulty: 4 out of 5

A simple recipe for cooking jellied meat in a Panasonic multicooker

Panasonic is a great nutritious dish that everyone knows today. Today it is difficult to imagine any feast or festive table without it, because this recipe is able not only to decorate the table, but also to diversify it, because it mainly contains salads and hot appetizers, and jellied meat from the Panasonic multicooker will give it additional chic.

The step-by-step preparation of this recipe is known to many - first it is worth preparing the meat, then boil it and disassemble it. The last stage is the solidification of the meat broth, which gives the dish excellent taste and appetizing.

Today, you can find any recipe for jellied meat, however, modern chefs say that the most delicious dish is obtained from different types of meat - it can be chicken, pork or lamb (of course, you must not forget to put pork or beef hooves or the head). Why is it important to add these components?

The fact is that in the cartilaginous tissue located in the bones there is a large amount of gelling substances, which are so necessary for the broth to solidify. Any meat is used for making the jelly - you can take fillet, breast, entrecote, legs and so on. But it is better to refuse the use of fat, as it will make the jellied meat cloudy and not appetizing.

- it's not difficult. The main thing is to strictly follow the sequence of steps so that the jelly turns out "wonderfully well". It is also important to consider some rules and tips that will allow you to prepare a delicious recipe that will keep its shape perfectly and will not be too greasy.

When preparing such a dish in a Panasonic multicooker, it is important to follow certain rules that make the jelly especially tasty:

Pork legs or head must be fresh (preferably not even frozen) - in this case, the broth will be transparent, and the meat will boil better and faster.
Fresh herbs should not be added to the recipe, as they will make the jelly more cloudy and dark.
If you decide to supplement the dish with certain foods, it is best to use onions, carrots and boiled eggs, which will not only give a unique taste, but also make the jellied meat appetizing and tasty.
Garlic can give the broth a wonderful aroma.
To make the meat feel good in the recipe, it is worth using not only chicken, but also pork (neck, shoulder blades, intercostal meat). The main thing is that it is not hard and highly fibrous.
It is best to use fresh and not frozen meat for a transparent and “soft” broth. If you have to use a store product, it is worth soaking it in cold water for a day. In this case, the meat will get rid of the top layer of fat, which will make the dish transparent and appetizing.
To make the jelly aromatic, be sure to add black peppercorns to it. It is better not to use the rest of the spices and seasonings, as they will significantly impair the taste of the jelly.

Cooking jellied meat at home does not present any particular difficulties, but it requires a lot of time and attention - only in this case the recipe will turn out to be very tasty and healthy.

Ingredients:

The meat in the recipe is taken in any proportion, but you should not add too much of it.

Step 1

We wash the meat thoroughly, fill it with water and let it brew for 24 hours. The water needs to be changed every 3 hours.

Step 2

We wash the hooves well so that there is no plaque on them - for this it is important to wait until they are completely thawed.

Step 3

We spread the meat and legs in the multicooker bowl, add carrots and onions, which should be peeled but not chopped. Fill the food with water, add salt and pepper (you can also add bay leaf or parsley root).

Step 4

We set the "Stew" program for 6 hours. As soon as the broth has completely cooled down, add the garlic (chopped) to it and stop the "Baking" program for 5 minutes. As soon as the device warms up, boil the broth, turn off the multicooker and leave to infuse.

Step 5

As soon as the meat cools down, disassemble it and grind it.

Then we spread the slices in small bowls and fill them with broth, which will need to be boiled again.

Leave the jellied meat to solidify for 3-5 hours.

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

General cooking principles

To prepare delicious jellied meat, you need a base - meat and something fatty like pork legs or chicken legs. Wash the ingredients and place them in a bowl along with the vegetables listed in the ingredients list.

Boil all this for the amount of time indicated in the recipe, then cool or first add gelatin (depending on the recipe). Disassemble the meat, chop the vegetables and put all this in a mold. Pour with broth and put in the refrigerator until it solidifies.

Delicious chicken jelly

Cooking time

calorie content per 100 grams

Yes, this dish will take a long time to cook. But this will not in any way affect the incredible result that can be obtained in the end. Try it!

How to cook:

Tip: you can add fresh herbs when pouring.

Pork aspic in a slow cooker

From this type of meat, they say, jellied meat is much fatter, nourishing and richer. If this is what you've been looking for, be sure to keep the recipe for yourself.

It will take 7 hours to cook.

There are 61 calories per serving.

How to cook:

Wash the legs and place in a bowl, cover with cold water.
Let it brew for about five hours. After that, clean with a knife blade or a brush from all the dirt that will soak during this time.
Place the legs in the multicooker bowl.
Wash pork and remove films.
Place in one piece directly into the bowl.
Peel the carrots along with the onions and send the root vegetables there.
Add salt to taste and allspice.
Pour in water and cook the jellied meat in the stewing mode for six hours and thirty minutes.
When time has passed and everything has cooled down a little, strain the broth.
Cut the meat into small pieces.
Cut the carrots and garlic into slices.
Peel the boiled egg and cut into rings too.
Lay the meat, garlic with carrots and an egg in layers.
Gently pour broth over and refrigerate overnight.

Tip: You can use quail eggs for decoration.

Jellied meat in a slow cooker with the addition of gelatin

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

It will take 1 hour to cook.

There are 110 calories per serving.

How to cook:

First of all, wash the meat thoroughly with running water.
Place in a multicooker bowl and add laurel leaves, salt, black pepper.
Pour in water, close the lid and turn on the soup or simmering mode for forty minutes.
When time has passed, remove the meat and let it cool to room temperature.
Strain the broth and dissolve the gelatin in it.
Peel and cut the garlic into slices, disassemble the meat with fibers.
Put the ingredients in prepared molds and pour over the broth.
Refrigerate overnight.

Tip: You can also use sheet gelatin.

Holiday recipe

Do you like meat? Then let's cook chicken, pork and beef jellied meat together. Rest assured, you will end up with something deliciously unforgettable!

It will take 5 hours and 30 minutes to cook.

There are 55 calories per serving.

How to cook:

Wash the chicken legs and put them in a slow cooker.
Rinse and peel pork and beef as well.
Put in a multicooker in whole pieces.
Pour in the required amount of water. It should cover all the ingredients.
Peel the onion and place the whole head with the meat.
Turn on the jellied meat mode and cook for four hours under the lid.
Add salt to taste in the middle of cooking.
Add bay leaves, allspice and peeled garlic cloves half an hour before the end of cooking.
When time has passed, pour gelatin into the broth and mix everything.
Remove the onion, and let the broth brew for another 45-50 minutes.
After that, remove the meat to cool and disassemble.
Strain the broth at this time.
Fill the jellied meat molds with meat, pour the broth.
Allow to cool to room temperature, then refrigerate overnight.

Tip: You can add boiled carrots or other vegetables / root vegetables to the meat to taste.

You can add a variety of additives to the jelly to taste. Most commonly used carrots, eggs and green peas with garlic. You can add any greens, bell peppers, and even zucchini rings. It will be beautiful!

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

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

12 servings

7 o'clock

180 kcal

5 /5 (1 )

Aspic is usually called a dish made from frozen broth with pieces of meat. Unlike jellied dishes, jellies (gelatin or agar-agar) are not added to the jellied meat, since the broth solidifies due to the gelatin content in pork or beef skin and bones from which it is cooked. If you have a multicooker, then the cooking process for this dish will be very simple - not even an experienced chef can handle it... In this recipe, I will tell you how to cook jellied meat in a slow cooker so that it turns out to be very tasty and must freeze well.

Pork leg jellied recipe in a slow cooker

Multicooker, knife, chopping board, plate, containers, sieve, slotted spoon, bowl.

In the old days, for the preparation of jellied meat, those parts of the carcass were taken that had to be "disposed of", since they were unsuitable for preparing other dishes. Most often these were beef legs and heads. Nowadays, jellied meat can be cooked from any meat, but so that it must freeze, add tails, shanks or legs. In this case, the legs should be at least half of the rest of the meat, so that the jelly freezes well. Skin, cartilage and veins also help to harden.

Step by step cooking

Soak pork legs and meat in cold water for 3 hours. After that, we thoroughly clean the legs with a knife and put them together with the meat in the multicooker bowl.
Put the washed, but not peeled onion (along with the husk).
Add 2-3 washed and peeled carrots.
Put a few bay leaves and black pepper (peas and allspice) to taste.
Pour in water, about 1 liter. The meat should be completely covered, but the water should not go above the 1.8 mark in the multicooker bowl.
Pour in a tablespoon of salt and turn on the "Stew" mode for 7 hours (if the jellied meat contains chicken instead of beef, then 4-5 hours is enough).
Using a slotted spoon, take out the meat on a plate.
Separate the meat from bones and skin, disassembling it by hand into small pieces.
Cut one boiled carrot into circles for decoration. Grind 3 garlic cloves.
At the bottom of the container, put a sprig of parsley, leaves unfolded downwards. We put a few slices of carrots.
We put meat in containers - both pork and beef (or chicken).

How we serve and what we eat with

For the festive table, prepare jellied meat in portions, separately for each of the guests, using small portioned molds. Jellied meat poured into plastic bottles with a cut off top, cut after solidification, like a roll, also looks very unusual. For pouring jellied meat more you can use cake molds, and cakes with ribbed walls - the jelly taken out of them will look very original.

This dish is traditionally served with various types of horseradish and mustard. You can also choose any sauce you like.

Recipe video

From this video you will learn how to cook pork jellied meat in a slow cooker, how much it needs to be cooked and in what mode.

after the jellied meat has been poured, you can collect excess fat from it by blotting the surface with a napkin;
to make it easier to remove the jelly from the container, immerse the container in hot water for a few seconds;
for decorating jellied meat can be used not only boiled carrots but also hard-boiled eggs.

Recipe for jellied beef and pork shank in a multicooker-pressure cooker

Cooking time: 2.5 hours.
Servings: 8.
Calorie content: 169 kcal.
Kitchen appliances and tools: slow cooker, knife, chopping board, saucepan, trays, sieve, slotted spoon, bowl.

Ingredients

Step by step cooking

Soak the bones and meat for 2-3 hours, drain the water, rinse and put them in a saucepan.
Fill the meat with bones with cold water (about 1.5 liters) so that they are completely covered with it.
We put the pan on fire, bring the water to a boil and drain it along with the resulting foam.

Fill again with cold water (about 1.5 liters), put the peeled onion and 2 peeled and chopped carrots.
Add bay leaves, black and allspice (to taste), a tablespoon of salt.

Strain the broth into a saucepan or stewpan, taste it (add salt, if necessary).
Chop the garlic and put it in trays into which the jellied meat will be laid out.
Separate the meat from the bones and divide it with our hands into small pieces.

Pour the strained broth over the meat and leave to cool - first at room temperature, and then in the refrigerator.

Recipe video

From this video you will learn all about cooking jellied meat in a slow cooker. I recommend for viewing!

Jellied meat in a slow cooker - not a single festive feast can do without this dish. The most delicious jellied meat is obtained from different types of meat, today it consists of pork and chicken. In order for our jellied meat to freeze well, it is imperative to use pork or beef legs. From the cartilaginous tissue "gelling" substances are released, which are so necessary for our jellied meat.

Ingredients:

pork legs (2 pcs).
a piece of pork shoulder (about 1 kg).
chicken (about 1 kg).
onion - 1 pc.
carrots - 1 pc.
garlic - 1 small head.
salt and black peppercorns.

How to cook jellied meat in a slow cooker:

There are no exact proportions of meat. We put as much as fits into your multicooker.

Wash the meat well. Pay special attention to pork legs, they must be thoroughly washed and cleaned.

I soak meat for jellied meat all day, periodically changing the water. This is usually done to make the jelly clear and more tasty.

Add all the meat to the multicooker bowl. The whole chicken does not fit, so I cut off all the most delicious from it. The rest goes to broth for .

Add whole onion and carrots. If the whole vegetables do not fit, cut them into several pieces. Parsley root is also welcome.

Pour cold water over the meat. Salt. Add bay leaves and peppercorns. Close the lid, set the "Extinguishing" mode to 6 hours.

Aspic in a multicooker most often I cook at night, after this time the multicooker goes into the "heating" mode and waits for me until morning.

In the morning I take out the meat, add chopped garlic to the broth, taste it, add salt if necessary and let the broth boil in the "Baking" mode for 5 minutes. I turn it off and leave the broth to infuse in a slow cooker.

In the meantime, the meat must be separated from the bones and finely chopped.

Divide the meat into tins and pour over the strained broth.

If you want the chilled jellied meat to have a uniform consistency, mix the meat with the broth.

We put the jellied meat in the refrigerator until it solidifies completely. Bon Appetit!!!

We hope that this step-by-step photo recipe will help you prepare delicious jellied meat in a slow cooker.

Sincerely, Natalia.

A wonderful appetizer that has become traditional for the festive table came to us from France. Jellied meat should be cooked for a long time, the cooking process is long, so the dish is rarely present in the everyday menu. A multicooker with a spacious bowl helps to solve this problem.

How to cook jellied meat in a slow cooker

It is best to cook jellied meat in a multicooker on the "Stew" mode. How to make a dish so you don't miss out on anything? Check out the brief description:

put meat products, root vegetables, onions and spices in a bowl;
pour water, turn on the desired mode, let it boil, remove the foam;
boil for about 5 hours;
remove everything from the bowl, strain the broth;
grind meat ingredients, arrange in molds;
pour broth, cool, put in the cold.

Jellied meat recipe in a slow cooker

Cooking time: 7.5 hours (and time to set).
Calorie content: 72 kcal.
Purpose: appetizer.
Cuisine: Russian.

A wonderful cold one will turn out from a set, which includes different types of meat: chicken, pork, beef. A simple step-by-step recipe for making jellied meat in a slow cooker is similar to a similar dish made from pork shank. Instead of pork legs, the following can be used as gelling ingredients in jellied meat: chicken legs, necks, pork ears or beef tail.

Ingredients:

pork legs - 2 pcs.;
beef pulp - 0.5 kg;
chicken - 1 pc.;
onions - 1 pc.;
carrots - 3 pcs.;
black pepper - 6 peas;
cloves - 4 pcs.;
bay leaves - 3 pcs.;
celery root - 1 pc .;
parsley sprigs - 3 pcs.;
garlic - 5 cloves.

Cooking method:

Pour the legs with cold water, let stand for an hour. Rinse with warm water, scrape off the top layer of the skin.
Chop the chicken, chop the beef into pieces.
Boil the legs in the "Quenching" mode for 2.5 hours.
Add chicken, beef, peeled root vegetables, onion with husk. Salt, cook on the "Stew" mode for another 5 hours.
Remove everything from the bowl, strain the broth.
Cut the meat with a knife, free the legs from the bones and mince with a half portion of the meat. Add chopped garlic.
Put greens, carrot circles, meat on the bottom of the molds. Gently pour the broth, let cool, put in the cold.

Jelly in a slow cooker - recipe

Cooking time: 180 minutes (and time to set).
Servings: optional.
Calorie content: 76 Kcal.
Purpose: appetizer.
Cuisine: Russian.
Complexity of preparation: medium.

It is difficult to imagine winter feasts without jellied meat; it is rightfully included in the top three most popular dishes. But the classic meat aspic has one drawback - high calorie content. This problem can be easily solved if you cook the jelly in a slow cooker from fish. Another plus of such jellied meat is the low cost of the finished dish. A step-by-step recipe with a photo can be found on the Internet.

Ingredients:

silver carp heads (large) - 2 pcs.;
silver carp fillet - 700 g;
carrots (small) - 1 pc.;
onion - 1 pc .;
bay leaf - 3 pcs.;
black pepper - 4 peas;
salt to taste.

Cooking method:

Cut out the gills at the heads, rinse the fish well under running water.
Peel the carrots, remove the husk layer from the onion.
Put everything in a slow cooker, add spices, pour water (its level should be a couple of centimeters higher than the contents), salt. Turn on the "Extinguishing" mode, set the timer for 2 hours.
Select all the bones from the fillet, cut into several pieces, cook on the stove or cook using a multicooker. Allow the fish to cool, divide the flesh into pieces.
Arrange the parsley sprigs, thin lemon slices, canned peas in the molds.
Put the pieces of fish, pour in a clear broth, put in the cold.

Pork leg aspic - recipe in a slow cooker

Servings: optional.
Calorie content: 191 Kcal.
Purpose: appetizer.
Cuisine: Russian.
Complexity of preparation: medium.

It is easy to cook a classic jellied meat from pork legs in a multicooker, you just need to know a few secrets. Before laying, the legs must be burned from all sides over the gas, and then be sure to soak for 2-3 hours in cold water. After that, you should scrape the skin well with a knife, remove the dirt and rinse well again. Leaner meat can also be used instead of pork.

Ingredients:

pork legs - 2 pcs.;
pork - 0.5 kg;
onions - 2 pcs;
carrots - 1 pc;
garlic - 1 head;
salt to taste;
allspice - to taste;
bay leaf - 3 pcs;
greens.

Cooking method:

Put the meat and legs in a slow cooker, add whole carrots and onions, allspice peas and bay leaves, add water and salt. Cook on the "Stew" mode for 5 hours.
Take out the meat, strain the broth, try: if necessary, salt and pepper.
Chop the meat, return to the broth bowl, let it boil.
Put garlic and herbs in prepared forms. Pour everything with broth, let cool. Send to refrigerator.

Jellied meat with beef in a slow cooker

Cooking time: 6 hours (and time to set).
Servings: optional.
Calorie content: 189 Kcal.
Purpose: appetizer.
Cuisine: Russian.
Complexity of preparation: medium.

Traditionally, cold pork is cooked, it turns out rich and fatty, but there are people who cannot eat this type of meat for medical reasons or religious beliefs. How to cook aspic if you don't want to deny yourself such a delicious dish? The way out is simple - to cook beef jellied meat in a slow cooker according to a home recipe. After hardening, the dish takes on a beautiful straw color.

Ingredients:

veal tail - 1 pc .;
beef pulp - 0.5 kg;
skeleton from a whole chicken - 1 pc .;
onions - 2 pcs.;
garlic - 1 head;
ginger - 15 g;
salt to taste.

Cooking method:

Cut the beef tail into pieces, put it together with the chicken backbone, peeled onions and half a head of garlic in a slow cooker, season with ginger, salt.
Set the "Extinguishing" program, turn on the timer for 3 hours, let the liquid boil, remove the foam. After the end of the program, add the beef and cook for another 2 hours. Take out the meat ingredients, leave the broth in the heating mode.
Chop the remaining garlic into thin slices. Separate the meat from the vertebrae. Cut or disassemble the beef pulp, mix with garlic, arrange in shapes.
Strain the boiled broth, carefully pour the meat layer, let stand for an hour. Remove for further hardening in the refrigerator, and in winter - on the balcony.

Chicken aspic recipe in a slow cooker

Cooking time: 5 hours (and time to set).
Servings: optional.
Calorie content: 101 Kcal.
Purpose: appetizer.
Cuisine: Russian.
Complexity of preparation: medium.

You can cook chicken jellied meat in a slow cooker without meat additives. Historically, in Russia, it was customary to use the carcass of a rooster for cooking aspic. For the preparation of other dishes, its meat is unsuitable, since it requires a long cooking. It is better to cook from a whole poultry carcass with head and legs. You will have to spend extra time preparing it, but the end result is worth it - the dish will turn out to be rich and aromatic.

Ingredients:

rooster - 1 pc.;
onions - 1 pc.;
carrots - 1 pc.;
bay leaf - 3 pcs.;
black pepper - 6 peas;
garlic - 4 cloves;
gelatin - 30 g;
salt to taste.

Cooking method:

Process the poultry carcass, chop into pieces, put together with pepper and onion in a slow cooker.
Pour water, salt, set the "Extinguishing" mode, set the timer to 4 hours. After 3 hours add the carrots.
Remove meat, carrots and onions from the broth. Pass the garlic through a press, let the broth boil again.
Cut the meat into pieces, put it on the bottom of the trays, arrange with carrot circles. If you wish, you can also put in circles of eggs and sprigs of herbs.
Dissolve gelatin in a small amount of hot broth, pour into a bowl to the rest of the liquid.
Pour the broth into trays with meat, put in the cold.

Turkey jellied meat in a slow cooker

Cooking time: 6 hours (and time to set).
Servings: optional.
Calorie content: 95 Kcal.
Purpose: appetizer.
Cuisine: Russian.
Complexity of preparation: medium.

For those who are worried about their appearance and control the calorie content of food, a recipe for turkey jellied meat in a slow cooker is suitable. The broth from the meat of this bird is rightfully considered dietary, low-calorie. Compared to chicken, it is more rich, well-gelled without additional additives. The wings and drumsticks contain a lot of meat, so the jellied meat turns out to be dense and thick.

Ingredients:

turkey drumstick - 400 g;
turkey wings - 400 g;
chicken paws - 1 kg;
onions - 1 pc.;
Madeira - 4 tsp;
carrots - 1 pc.;
bay leaf - 2 pcs.;
celery - 1 root.

Cooking method:

Pour 1-1.5 liters of water into a saucepan, put the paws on, bring to a boil on the stove, remove the foam, simmer over low heat for 2.5 hours.
Simultaneously in a slow cooker, boil parts of the turkey (drumsticks, wings) with onions, celery and carrots in the "Stew" mode for 5 hours.
Strain both broths into one container, salt to taste.
Separate the meat from the seeds, disassemble into fibers, mix with chopped garlic, put on trays. Add, if desired, 2 tablespoons of Madeira for flavor, pour over the broth, remove to a cold place.

Chicken leg aspic - recipe in a slow cooker

Cooking time: 6 hours (and time to set).
Servings: optional.
Calorie content: 215 Kcal.
Purpose: appetizer.
Cuisine: Russian.
Complexity of preparation: medium.

Do not think that chicken feet are just a delicacy for four-legged family members. They contain a whole complex of B vitamins, trace elements and a large amount of collagen, which is good for joints, hair, nails and skin. From them you can make a budget version of a delicious jelly. It's easier and faster to cook chicken leg jellied meat in a slow cooker.

Ingredients:

chicken paws - 0.5 kg;
legs - 0.7 kg;
garlic - 5 cloves;
salt to taste;
ground ginger - to taste;
carrots (medium) - 1 pc.;
onion - 1 pc .;
bay leaf -3 pcs.;
whole black pepper - 8 peas.

Cooking method:

Fold the legs and processed paws in a slow cooker, add the onion in the husk, salt, pour in water. Set the time in the "Extinguishing" mode for 5 hours.
After 3 hours of cooking, add peeled carrots, peppercorns and bay leaves.
Take out the carrots, meat and legs, disassemble the meat into fibers.
Return the meat to the slow cooker, turn it on and let the broth boil, add the ginger powder. Remove the meat with a slotted spoon and arrange in tins along with carrot pieces and chopped garlic. Pour everything with broth, cool, remove to solidify in the refrigerator.

Pork shank aspic in a slow cooker

Cooking time: 6 hours (and time to set).
Servings: optional.
Calorie content: 128 Kcal.
Purpose: appetizer.
Cuisine: Russian.
Complexity of preparation: medium.

Nourishing jellied meat from a shank in a slow cooker with tender jelly of frozen, rich broth will decorate the festive table - guests will definitely appreciate it. This cold appetizer, rare for the everyday menu, will be the first to disappear from the table. When using frozen shank when cooking jellied meat, it must first be defrosted at room temperature, then thoroughly cleaned.

Ingredients:

pork legs - 2 pcs.;
pork knuckle - 1 pc.;
onions - 1 pc.;
garlic - 1 pc.;
carrots - 1 pc.;
bay leaf - 3 pcs;
salt - 1 tablespoon;
peppercorns to taste.

Cooking method:

Place the prepared legs and shank in a multicooker cup along with onions and carrots, season with peppercorns, bay leaves, salt.
Pour water into the multicooker up to the mark, set the time (5 hours), activate the "Extinguishing" mode. When the contents boil, remove the foam.
Chop the garlic. 15 minutes before the signal, remove the meat and vegetables with a slotted spoon and add the garlic.
Divide the cooled legs and shank into meat and bones. Arrange meat pieces and carrot circles in prepared containers.
Bring the broth to a boil again, drain. Carefully pour the liquid over the meat using a ladle. Refrigerate.

Jellied meat in a slow cooker with gelatin

Cooking time: 6 hours (and time to set).
Servings: optional.
Calorie content: 174 Kcal.
Purpose: appetizer.
Cuisine: Russian.
complexity of preparation: medium.

Such aspic in a multicooker can be attributed to a dietary, low-calorie type of jellied meat, if you remove the fat and skin before pouring the broth. For jellied meat, take lean chicken and turkey meat. In this recipe, gelatin must be used to ensure the jelly hardens, since chicken and turkey do not contain gelling components.

Ingredients:

turkey wings - 2 pcs.;
turkey neck - 2 pcs;
chicken - 1/2 carcass;
onions - 2 pcs.;
3 bay leaves;
garlic - 1 head;
gelatin - 25 g;
parsley root - 1 pc .;
dried herbs - 1 tsp;
pepper and salt to taste.

Cooking method:

Put the meat in a bowl, put the peeled vegetables, cover with water.
Set the "Quenching" mode, time - 4 hours, bring to a boil, remove the foam. After 3.5 hours, add bay leaves, dry herbs and pepper.
Get meat and vegetables. Dissolve gelatin in a glass of broth and pour over the meat.
Cut the meat into small pieces, remove the bones from the wings and necks, place in a layer on soup plates, add chopped garlic. Pour with broth, put in a cold place.

Pork jelly in a slow cooker

Cooking time: 6 hours (and time to set).
Servings: optional.
Calorie content: 228 Kcal.
Purpose: appetizer.
Cuisine: Russian.
Complexity of preparation: medium.

The classic pork jellied meat in a slow cooker, cooked at home, is an excellent rich and hearty dish that is well suited for the cold season. For a feast, there is no better and relatively inexpensive snack that can prevent strong intoxication! It is also useful for problems with joints and bone fractures, promotes their rapid fusion.

Ingredients:

pork knuckle - 1 pc.;
pork pulp - 0.6 kg;
onions - 1 pc.;
carrots - 2 pcs.;
bay leaf - 2 pcs.;
allspice - 4 peas;
ground red pepper - to taste;
salt to taste.

Cooking method:

Put the prepared meat and shank in a bowl with onions and carrots, add water, add salt and spices. Cook for 6 hours in the "Stew" mode.
Take out the pulp, free the knuckle from the bones, cut everything into pieces, strain the broth.
Divide the meat into the molds in equal portions, put on a piece of carrot. Pour the ingredients with broth, send to the cold.

Before preparing delicious cold food in a slow cooker, you should familiarize yourself with some of the secrets of professional chefs:

In order for the jelly to freeze well, you need to add pork or beef heads, tail, ears to the ingredients.
The most delicious cold will come from an assortment of types of meat: chicken, beef, pork.
The correct proportions of meat components and water: one liter per kilogram.
When boiling jellied meat, the liquid should not boil, the dish should be simmered under the lid.
Adding a few stalks of celery and parsley root will give the broth a subtle aroma and an original pleasant aftertaste. Optionally add: cinnamon, nutmeg, marjoram, cloves, rosemary and fresh chervil.