Not everyone knows that jellied chicken feet are very beneficial for joints. And yet, this is really true, and if you eat this dish more often, you can prevent the development of many diseases and treat existing ones. Preparing jellied meat is not at all difficult, and almost every housewife can cope with it.

In addition, you will need ingredients that are affordable. The only thing: you still need to take some meat to the paws. Then the jelly will turn out more tasty and satisfying. Chicken is ideal, but you can also use turkey or, for example, beef.

How to cook jellied chicken legs?

Required ingredients:

- chicken feet – 1 kilogram;

- chicken carcass – half;

- water – 1.5 liters;

- one carrot and one onion each;

- black pepper – 5 peas;

- laurel leaves - a couple of pieces;

- salt - to taste.

Method for preparing jellied chicken legs

In this case, the recipe for jellied chicken legs for joints is as follows. You need to prepare all the necessary ingredients in advance. If the meat is frozen, allow it to thaw completely naturally.

Many housewives have no idea how to properly clean chicken feet for jellied meat. There is one secret that simplifies this procedure. You need to put the paws in a pan and pour boiling water over them. The water should completely cover them. After a few minutes, the skin will soften and it will be much easier to remove. To do this, use a knife or a stiff brush. The nails from chicken feet also need to be trimmed.

Half a chicken carcass is removed from everything foreign, washed, then placed in a pan, where the legs, onions and carrots are also sent. All this is filled with water until completely covered. Then you need to put the future jellied meat on the stove and bring to a boil. Be sure to reduce the noise.
An important question: “How long does it take to cook jellied chicken feet?” This process will approximately take about three hours. The jellied meat should simmer over low heat. Violent boiling should not be allowed.

When everything is almost ready, the vegetables, meat and paws are removed from the broth, and only after that the liquid needs to be salted. It needs to be boiled for another five minutes. The legs and carcass should be allowed to cool, then carefully separate the meat and place in containers. Pour the broth here.

The future jellied meat is cooled to room temperature, then sent to the refrigerator. After about six hours it will already harden. You can decorate the finished dish with carrot slices and herbs.

Jellied chicken feet: benefits and harms

And now briefly about the benefits of jellied chicken feet. This is explained by the fact that it contains a large amount of collagen, as well as special mucopolysaccharides, which are necessary for the musculoskeletal system (hair, nails, skin also need them). A certain part of these substances is destroyed during cooking, but enough remains.

The benefits of jellied chicken feet are also explained by the presence of fluorine, calcium, phosphorus, copper, aluminum and vitamins in the latter. But despite all this, you cannot consume the dish in unlimited quantities. Firstly, it is quite high in calories and contains a lot of cholesterol. And, secondly, it contains growth hormone, an excess of which can trigger unnecessary processes in the body.

But if you eat in moderation, there will be no harm.

Bon appetit and good health to you!

They say that in a relationship you always need to find a compromise. My husband really loves jellied meat, and I like to save money; the result, as a rule, is chicken jellied meat. Previously, I made it with gelatin, which did not affect the taste at all and my husband had no idea. However, one day he asked directly and I could not deceive him, but gelatin turned my beloved’s nose up. I decided to try making jellied meat on chicken feet.

First you need to prepare your paws. We sold them immediately cleaned, so we didn’t have to struggle with them for a long time.
If yours are not peeled, you need to put them in boiling water for two minutes, then take them out and remove the skin.

In my pack of 20 paws, there were only minor defects that were very easy to fix.

After this, take a knife or kitchen scissors and carefully remove the nails from the paws. This may not be necessary, but it makes me feel better.

We wash the legs and legs well, put them in a saucepan and pour in 2.5 liters of water. We put it on the stove.

As soon as the water boils, drain it and add clean cold water and return the pan to the stove. When the water boils for the second time, reduce the heat to low and cook the jellied meat for at least four hours.

Do not forget to skim the foam from the broth throughout the cooking process.

After three hours, you can add salt to taste, add peppercorns and a few bay leaves.

We also put whole carrots and onions in the pan.

When the jellied meat is cooked, leave it to cool. Next, get the meat, legs and vegetables. The legs need to be disassembled and all the meat removed. You can treat cats or dogs with paws on the street. Leave the carrots to decorate the jellied meat. In theory, the onion is simply thrown away, but at the same time I started preparing onion soup and will simply throw it there.

Strain the broth to get rid of peppercorns and, possibly, fingers that fell off during cooking.

Next, I add chopped garlic into the broth. You can do this before straining if you don’t really like it.

Next, cut out any decorative elements from the carrots to suit your taste.

I poured the jellied meat in two ways. Place carrots and greens on one plate at the beginning.

Pour in a small amount of broth and place in the refrigerator until it hardens to secure the decor.

After hardening, add the meat. Fill it with broth and let it harden completely.

In the second option, add the meat at the beginning and pour in the broth. We expect that in the future we will add another 5 millimeters of broth with decorations. Place in the refrigerator until hardened.

There were two such plates. When they harden, place carrots and herbs on top and add broth.

This jellied meat freezes very quickly and one plate was eaten that same evening.

The jellied meat, the decor of which was at the bottom, must be carefully transferred to a flat plate.

It turned out to be a very tasty and pretty dish, and most importantly, you didn’t have to spend a lot of money.

Serve this jellied meat with creamy horseradish.
Creamy horseradish is more tender than pure horseradish, which is why I choose it. If you like it spicier, take pure mustard or some kind of vigorous mustard.

Bon appetit!

*Cooking costs

carrots - 10.1 rub/kg - 100 g - 1.01 rub
chicken leg - 167 RUR/kg - 420 g - 70.14 RUR
onions - 16.59 RUR/kg - 100 g - 1.66 RUR
chicken feet - 48.4 rubles/kg - 415 g - 20.09 rubles

Total:
Per dish (6 servings) - 92.9 rubles
Per serving - 15.48 rub.

** Approximate calorie content - 293 kcal per 100 g

Cooking time: PT06H30M 6 hours 30 minutes

Approximate cost per serving: 16 rub.

Family doctor (general medicine)

Verified information

The article is written based on scientific data and verified by experts. Our team strives to be unbiased and objective, seek relevant information, consider the topic professionally and deeply, striving to answer all the reader's questions.

Recently, traditional medicine has begun to conquer the modern world. Even with complex diseases, you can find recipes from our ancestors based on treatment with natural materials. But are all the old methods really that useful? And now there are many debates on this topic. For example, is the jellied chicken feet good for joints?

The benefits and harms of jellied meat for joints have many controversial issues. And in some cases you need to ask yourself the question: “Are you ready to sacrifice one disease for another?” What is the reason for this opinion and what are the benefits and harms of jellied meat?

Properties of jellied meat

Jellied meat is a protein-rich product. Proteins are produced from the meat and bones of animals. And they have the same benefits for human bones and joints. As the ancestors said: “Wedge with wedge.”

In addition to protein, jellied meat contains a powerful element - collagen. Its action is very well known in the fight against aging of skin tissue. Since it has the property of restoring cells, making them more resilient and elastic, this element is necessary not only for skin cells, but also for joints and bones. After all, if the joints begin to lose their elasticity and the bones wear out, this will cause a lot of painful sensations.

This delicious dish contains vitamins such as A, P, C, B, and especially those varieties that do not disappear when exposed to temperature. Among microelements, there are such rare substances as copper, rubidium, boron, vanadium, aluminum and phosphorus.

Jellied meat is considered an excellent remedy for joints. Most often it is prepared from various meat or chicken parts. And note, the medicine for arthrosis is made from dried and ground bones, ligaments, joints and cartilage of animals.

Contraindications

The benefits and harms of jellied meat are comparable. Unfortunately, we cannot say that this dish is only beneficial. Jellied meat for arthrosis is an excellent remedy. Healthy people should not be afraid to use this remedy for joints. But, equally, it can harm other organs that already have some problems.

To a large extent, this product consists of animal fats and carbohydrates. This means that the product is difficult for the gastrointestinal tract:

• Fat tends to take a very long time to digest and absorb. A mixture of bones, cartilage and other things requires more stomach acid to process. This causes a lot of work on the stomach, which can have a negative impact on gastrointestinal diseases.
• A heavy product also places a serious burden on the liver. And the stress of this organ affects the functioning of the gallbladder and spleen. As a result, stone formation processes may intensify and the work of the ducts may slow down. For people with liver problems, it is better not to indulge in this dish.
• Jellied meat is rich in calories, which can lead to the formation of new fat cells in the body. This contributes to excess weight gain, which is contraindicated in obesity. In such cases, jellied meat is not very useful.
• The dish also contains a large percentage of cholesterol. This negatively affects the functioning of the cardiovascular system. It is dangerous for those who have problems and diseases in this area.

Of course, the benefits and harms of jellied meat are determined by the amount of food taken and its composition.

Chicken, and especially jellied chicken feet, is good for joints and causes almost no harm to other organs. While beef is the most difficult to digest and can harm people with the above problems, especially if you eat large bones. Low-fat pork is healthier for the ligaments; it contains most of the collagen. However, it is rich in cholesterol.

Collagen, which is essential for joints, is found in the jellied jelly itself. Regular jelly (namely gelatin) will have similar properties. It also prevents the loss of elasticity of the ligaments, but at the same time it is not so fatty and high in calories.

The least harmless (not counting chicken) consequences for the body will be fish jellied meat. It will replace all heavy meat fats, but at the same time will be rich in light protein. It also contains Omega-3 fat, which helps synthesize elements that relieve pain and inflammation when treating joints.

Recipes

If you are still sure that using jellied meat will have one benefit for your body and that the harm to you will be insignificant, then you need to learn more about its preparation.

Most often, this dish is prepared from leftover chicken or meat carcasses, bones, cartilage, ears, tails, chicken legs and wings, heads, offal, etc. The whole point is systematic, long cooking over low heat. With this heat exposure, the vitamins will remain in the composition, and the solids will disintegrate.

The meat will separate from the bones, they, in turn, will boil down all the useful substances, and the cartilage and ligaments will become very soft. By the way, it is recommended to use cartilaginous bones, they contain more collagen and they boil so much that you don’t need to throw them away. All this fat is considered the most useful in the whole dish. It should become viscous without adding gelatin and set on its own in the refrigerator.

Cook the dish for more than 5 hours in a 1:2 ratio with water, over low heat so that the water does not evaporate. An hour before cooking, add seasonings. Next, the inedible remains are removed, and the rest is allowed to brew in the refrigerator.

From chicken feet

We bring to your attention a recipe for jellied chicken feet to treat joints:

1. 1 kg. Leave the chicken feet in boiling water for a couple of minutes to make it easier to remove dirt.
2. Place the legs and 2 chicken thighs in the pan (you can use one quarter or a pair of legs).
3. This is filled with 3 liters of water. You need to bring the broth to a boil, while not forgetting to remove the scum. This manipulation is necessary for a transparent, aesthetic appearance of jellied meat.
4. While still boiling, add 1 peeled whole carrot and 1 clean onion in the peel (this will also add appetizing and aroma to the broth).
5. Next, cook for 3 hours over low heat. Half an hour before cooking, add salt and pepper.
6. You can use more salt, because when cooled, the taste sensations are dulled, and the salt will be less noticeable.
7. After time, the broth is filtered and left to thicken in a saucepan over low heat.
8. You won't need chicken feet anymore. We remove the meat from the thighs and, if desired, either cut it or grind it.
9. The onions are discarded and the carrots are cut into slices for decoration (tomatoes and eggs can also be used).
10. The chicken is placed in small molds or poured into one large bowl. Next, lay out the carrots, add herbs and garlic.
11. All this is poured with broth and placed in the refrigerator overnight.
12. The jelly is served chilled, with horseradish or mustard.

Fish jellied fish

Any type of fish can be used.

1. Carefully wash the fish and remove scales (do not throw them away). We cut it up and remove the giblets (throw them away).
2. We wash the scales and put them on the fire until they boil. At this time, cut the fish into pieces, do not use the tail and head.
3. When the scales boil, boil them for about half an hour. Then we strain.
4. Place the fish in a pan in layers and fill it with broth to remove the scales.
5. Bring to a boil, skim off the foam and place on low heat.
6. Add peeled carrots, onions and herbs one by one. Sprinkle with different types of pepper and salt.
7. We cook all this, depending on the type of fish. Pilengas and crucian carp are cooked for 30 minutes, carp and pike for about an hour.
8. After cooking, strain everything and place the fish in molds or a deep plate. Pour broth on top.
9. Decorate with herbs, carrot rings, and egg slices. Place in the refrigerator to harden.
10. Serve with onions and bread, mustard or horseradish.

Such universal recipes should be regularly used in food to treat joints. But if you are not sure about the benefits of this dish for your body, then it is better to refrain from regular use. Although no one forbids preparing such wonderful jellied meat on holidays.

The opinions of doctors on this matter do not agree. They argue that each case of using jellied meat for joints requires a separate approach. A healthy person can easily eat meat or jellied chicken feet, because the benefits of jellied meat are really great, but for those who have chronic diseases of internal organs, it is better to consult a doctor.

Preparing a delicious dish with a healing effect means giving the best gift to your guests who attended your holiday feast. When, if not on holidays, should you prepare everyone’s favorite jellied chicken legs, which, moreover, has a positive effect on health. Even though preparing jelly takes a lot of time and effort, it’s still definitely worth it to please your family with a delicious homemade treat.

The most common way to prepare jelly is by boiling it in a saucepan. This method does not require any special skills; the only thing that is important is the right set of ingredients and a proven recipe. In order not to deviate from tradition and create a truly classic holiday treat with excellent taste, we bring to your attention a simple recipe for making chicken leg jelly.

Chicken leg jellied meat: classic recipe

Ingredients

• Chicken feet - 450 g + -
• Drumsticks – 650 g + -
• - 3 cloves + -
• - 1 tsp. + -
• — 1 PC. large size + -
• - 1 PC. + -
• — 2-3 pcs. + -
• - 6-8 peas + -

Preparation

The most important process for this recipe is the well-processed main ingredients of the cold dish - drumsticks and legs. Therefore, we begin the preparation with their preparation.

1. You must first remove the claws from the paws (with a knife or kitchen scissors).

2. The next stage is blanching the chicken limbs (soak the feet in boiling water for 1-2 minutes), which will help to quickly remove the top layer of skin.

3. Then place the prepared paws and drumsticks in a saucepan into which we pour cold water (2-2.5 liters). If you pour hot water over the meat, you get a cloudy broth and the same aspic.

4. Place the pan with the chicken on the stove and wait for the water to boil. As soon as the water begins to boil, drain the liquid and pour in a new portion of clean water instead. Then put the pan back on the fire. During this period, add bay leaf and black peppercorns.

After boiling again, reduce the heat and leave the broth to simmer.

5. It’s hard to imagine jellied chicken feet without carrots and onions. Therefore, we begin to prepare the vegetables for cooking: we clean them, and then add them entirely to the chicken broth after a couple of hours of boiling.

4. If foam begins to form during the cooking process, we carefully remove it with a slotted spoon. And we do this throughout the entire cooking process, which should last at least 3.5 hours.

5. At the end of cooking, salt the dish: for this we take 1 tsp. salt, but depending on your taste preferences, you can take more, for example, 1.5 - 2 tsp.

6. When the broth is cooked, strain it using a fine sieve, and separate the meat from the bones. After this, throw away the bones, and along with them, the onion cooked in the broth.

7. Cut the garlic and boiled carrots into large quarters, and carefully split the meat with your hands.

8. Next, take trays (2 pieces), in which the “cold” will freeze, and place the meat evenly along the entire bottom. We put a layer of carrots on top, then lay out the garlic, and also distribute them evenly among the trays.

9. Fill the entire contents with broth and place the trays in the refrigerator. After 1-2 hours, the chicken paw jelly will reach the required consistency and can be served at the holiday table.

Homemade jellied meat should be served in portions, accompanied by horseradish or spicy mustard. You will get a rather unusual taste of a dish familiar to many.

You can eat jelly along with the main dishes, or you can enjoy the aroma and taste of a cold treat without eating it. After all, it is precisely for the simple classic taste that jellied meat is so appreciated and loved.

You can prepare delicious jelly not only by the traditional method of cooking in a pan. The dish is no less appetizing if you cook it in a slow cooker. So, if you have this innovative miracle of technology in your home, you can safely use it in preparing jellied chicken leg joints.

Ingredients

• Legs – 5 pcs. large size.
• You can add chicken necks and heads - 2-3 pieces each.
• Hams – 3 pcs.
• Garlic – 5 cloves.
• Carrots – 1 pc. (large).
• Salt – 1 tsp.
• Bay leaf – 3 pcs.
• Black peppercorns - 6-8 pcs.

Secrets of the Cook

1. If you are planning to prepare jelly from chicken legs, then you can easily add necks, heads, tails, etc. to the dish. This “cold” option is considered economical; you will spend a minimum of money on it, but will not lose at all in the taste of the dish. Moreover, the necks will add special tenderness and softness to the jellied meat, and the tails, paws, and heads will help the jelly to harden faster, without the help of gelatin.
2. All chicken parts that will be used when preparing “cold” must be fresh and well washed. This is especially true for chicken legs. They must be thoroughly cleaned with a knife to remove skin, film and claws.
3. The prepared jellied meat should be stored in a cool place, preferably no longer than 3-4 days. Otherwise, the dish may spoil or begin to lose its special taste.

That's all the secrets of preparing the famous holiday dish. You won’t be ashamed to show off your jellied chicken feet, cooked according to the recipes we provide, to your family and friends. Cook for your health, and most importantly, eat with pleasure.

Enjoy your meal!

Good afternoon friends!

I know you love jellied meat! And it doesn’t matter what kind of recipe it is - chicken, turkey or pork knuckle. It's just a collagen bomb.

There are a lot of cooking recipes, but the main and integral ingredients are bones and cartilage. Thanks to them, during long-term cooking, the same animal protein is obtained, on which the strength and elasticity of our tissues - cartilage, tendons, bones - depends.

Classic jellied meat is always prepared without gelatin, as there is no need for it. Chicken legs and wings, pork knuckle, turkey and beef legs perfectly gel the broth when cooled. But aspic and chicken in a bottle are prepared with gelatin, which is needed there for hardening.

If you need to prepare assorted pork and beef or a pig in a bottle for the New Year, you can look at the recipe

And we will continue to prepare delicious and simple recipes for real chicken jellied meat. Join us!

Classic chicken jellied meat - recipe without gelatin

In this recipe you will find useful tips for preparing low-fat, clean, clear broth, very tasty jellied meat. Step-by-step preparation will help even the youngest housewife.

Ingredients:

• chicken feet, drumsticks, wings - 500 g
• poultry meat (chicken, duck, turkey) - 1 kg
• carrots - 2 pcs.
• onion - 1 pc.
• parsley root
• garlic - 2-3 cloves (optional)
• peppercorns - 5-6 pcs.
• ground black pepper - to taste
• bay leaf - 1-2 pcs.
• greens - a bunch
• salt - to taste

Preparation:

1. At the supermarket we buy a chilled ready-made set for chicken jellied meat. We take a piece of meat from two different birds - chicken and turkey. From this entire meat set we will get a rich, strong, transparent broth.

2. To prepare such a broth, you must maintain the correct ratio of water and food. We follow four rules:

For 1 kg of meat there should be 500 g of bones, joints and cartilage

The water in the pan should be 1/3 more than the volume of all other products

In order not to worsen the taste of the finished broth, do not add water during the cooking process.

Cook the broth over low heat, without boiling

3. When cooking broths from old chickens, the amount of water needs to be increased, because they cook longer, and therefore more water will evaporate.

4. Place the meat products in a large saucepan with cold water, put on the fire, and heat to a boil.

5. At the moment of boiling, carefully collect the foam and fat. To remove any remaining foam, add a small pinch of citric acid to the broth.

6. Cook for 2-2.5 hours over very low heat, with the lid slightly open. Our broth does not boil, but simply “breathes.” The cooking time will depend on the type of meat and the size of the carcass.

7. In the middle of cooking, put carrots, peeled onions, parsley root, and some salt into the pan. 15 minutes before readiness, add peppercorns, bay leaves, and herbs.

8. Remove the finished meat and vegetables from the broth and let it cool slightly. We free the meat from bones, cartilage and skin residues.

9. We put the onion and parsley root in the basket, they have done their job and we won’t need them anymore. Leave the carrots for decoration.

10. Using our hands, we separate the meat into fibers, trying not to miss a single bone. We separate the soft cartilage, finely chop it and send it back to the meat.

11. Strain the finished broth, season to taste with salt and ground black pepper. If desired, you can add grated garlic.

12. Place slices of boiled carrots, parsley leaves, dill on the bottom of the portion molds, boneless meat on top, fill with chilled broth and take out to a cold place.

13. Before serving, dip the molds into a bowl of boiling water, turn them over and place them on flat plates. We decorate the edges of the dish with fresh herbs and favorite seasonal berries. Serve with horseradish.

Chicken jellied meat with turkey legs

Nutritious and light chicken and turkey jellied meat without gelatin is what you need for your diet. Watch and remember this simple recipe.

Homemade jellied meat. Delicious chicken and pork feet recipe

I offer a recipe for a very tasty jellied chicken and pork legs. The ideal one comes from a rooster or old chickens. The rooster will make a rich, tasty broth. And pork legs gel perfectly when cooled.

Ingredients:

• rooster - about 1 kg
• pork legs - 1 kg
• carrots - 1 pc.
• onion - 1 pc.
• parsley root - 1 pc.
• bay leaf - 2-3 pcs.
• garlic - 3-4 cloves
• allspice peas – 8-10 pcs.
• salt - to taste

Preparation:

1. Cut off the legs, neck and wings of the rooster. Cut the carcass into 6-8 pieces.

2. Soak the pork legs in water for at least 3 hours. The remaining clotted blood will leave the meat and the skin will soften. Carefully scrape the scorched areas and cut them into pieces.

3. Place the meat in a large saucepan.

Fill with cold water at the rate of 2 liters of water per 1 kg of meat and cook for 5-6 hours, periodically removing foam and floating fat.

4. Keep in mind that the water will boil away during the cooking process, and it is not advisable to add it. Cook the meat at low boil. With rapid boiling, we risk getting a cloudy broth.

5. 1 hour before the end of cooking, add root vegetables and onions. After another 30 minutes, add bay leaf, allspice and salt. Add enough salt so that the broth is slightly salty. Once it hardens, it will taste perfect.

A well-cleaned broth from foam will turn out transparent, and the onion in the husk will color it a beautiful amber color

6. As soon as the meat begins to separate from the bones, remove and cool slightly. We put the onion and parsley root in the basket; we won’t need them anymore. Leave the carrots for decoration (optional).

7. Strain the broth through a fine sieve 2-3 times. We disassemble the meat with our hands so that we don’t get any small bones. Soft cartilage gives the jellied meat strength and gives it an extra taste; we don’t throw anything away. Chop finely and return to meat.

8. Add garlic passed through a press. In the recipe I indicated the average amount of garlic, vary according to your taste.

9. Fill the meat with broth, cool and transfer to the refrigerator to completely harden, for at least 5-6 hours.

10. Pour the jellied meat into shaped molds, and when serving, turn the mold over and place the frozen appetizer on a flat plate.

11. Cut into portions. Serve with horseradish or mustard. I really like this kind of food, it’s high in calories and healthy. Bon appetit!

Jelly chicken in a bottle

This is a very simple recipe to prepare, and the end result is a tender, melt-in-your-mouth dietary jelly with meat.

Chicken fillet, which we are used to using in preparing any salads, will not work in this recipe - it is too dry. You can use just the chicken leg, but the ideal option is to boil the whole chicken.

Ingredients:

• chicken - 1 kg
• gelatin - 1 pack (30 g)
• garlic - 3-5 cloves
• mixture of peppers - to taste
• bay leaf - 2 pcs.
• nutmeg - 1/2 tsp.
• salt - to taste

For decoration:

• lettuce leaves
• radish
• pomegranate seeds

Preparation:

1. Let's start with chicken.

2. Cut a clean chicken carcass into pieces.

3. Place in a duck dish. Add salt, bay leaf, and peppercorns.

4. Fill with water and place on the stove. Bring to a boil, remove foam.

5. Close the lid and simmer over low heat for 30-40 minutes.

6. Meanwhile, let's make gelatin. Soak it for 1/2 hour in cold water. After swelling, dissolve in hot water.

7. Remove the boiled meat from the broth and let it cool. We separate the meat from the bones, cartilage and disassemble it into fibers.

8. Strain the finished broth, add gelatin, crushed garlic, ground nutmeg, and your favorite seasonings. Bring the broth to a boil again.

9. Place chicken meat in a liter bottle with a wide neck.

10. Pour slightly cooled chicken broth with gelatin into a bottle and mix.

11. Place in the cold for 4-6 hours or overnight.

12. As soon as the jelly hardens, release it from the bottle.

13. Place on a large flat plate and cut into portions. Decorate with lettuce leaves, parsley, radish roses, and pomegranate seeds. You can use green peas or corn, olives.

14. For spicy lovers, you can offer hot spicy sauces, mustard or horseradish.

A simple recipe for jellied meat and chicken legs in a slow cooker

I love cooking in a slow cooker. Simple, complete and tasty. My assistant is working in the kitchen, I am doing housework.

We will need a standard set of ingredients:

• chicken feet - 500 g
• chicken - 1300 g
• carrots - 1 pc.
• onion - 1 pc.
• allspice peas - 3-4 pcs.
• black peppercorns - 3-4 pcs.
• bay leaf - 2-3 pcs.
• cloves - 5 pcs.
• salt - to taste

Festive chicken aspic with gelatin

Using this recipe we prepare a beautiful and originally designed aspic dish.

Ingredients:

• chicken - 800-1000 g
• carrots - 1 pc.
• onion - 1 pc.
• gelatin - 4 tbsp. l.
• parsley root - 1 pc.
• bay leaf - 2-3 pcs.
• salt - to taste
• black peppercorns - to taste
• horseradish sauce - for serving

For decoration:

• canned green peas
• pomegranate seeds
• parsley

Preparation:

1. Let's start by preparing chicken broth.

2. Cut the skin off the chicken and cut the carcass into 8 pieces. Separate the neck, legs and wings. Place on the bottom of the pan, add root vegetables, fill with cold water so that it covers the meat.

3. Bring to a boil and cook at a low, even boil for 2-2.5 hours; with vigorous boiling, the broth acquires an unpleasant aftertaste and turns cloudy.

4. During the cooking process, do not forget to periodically remove foam and floating fat.

5. 10 minutes before readiness, add salt, bay leaf and pepper.

6. Remove the meat from the broth and let it cool. We separate the meat from the bones, cartilage and disassemble it into fibers.

7. Strain the finished broth through several layers of gauze or a fine sieve to prevent small bones from getting in.

8. Pour gelatin in advance with one glass of boiled water, stir and leave to swell for 2-2.5 hours.

9. Pour the swollen gelatin into the warm broth, bring it to a boil, but do not boil. Stir the gelatin until completely dissolved.

10. Place beautifully chopped carrots, pomegranate seeds, green peas, and parsley into portioned molds. Chicken meat on top.

11. Fill everything with the prepared broth. Place in the refrigerator until completely frozen.

12. You can make a multi-layer dish. In this case, each layer must be cooled and the next one added. The dish turns out very beautiful.

13. Decorate with fresh vegetables and herbs. Serve with horseradish sauce.

Homemade beef and chicken jellied meat

We are preparing a meat dish for the festive table - transparent, delicious jellied meat, made from beef legs and chicken without gelatin.

That's all. I hope you have found simple and delicious chicken jellied recipes for yourself? Write in the comments.