In anticipation of the New Year holidays, you already want Olivier, jellied meat and tangerines. I would like the table to be full of various dishes and they were all perfectly cooked, to everyone's taste. I propose to cook delicious homemade chicken jelly... Cooking is not difficult, but not fast either. The cooking process itself will take 2-3 hours and it takes 5-8 hours for it to completely solidify. It is better to cook it in the afternoon, and leave it in the refrigerator overnight so that the delicious dish is ready in the morning.

To prepare jellied meat from homemade chicken, you do not need to additionally use gelatin, because the viscosity and stickiness of the broth is given by the bones, skin and cartilages of the chicken. Therefore, do not rush to throw away the legs, wings and neck. Everything must be carefully prepared, washed and cooked with other ingredients. If you nevertheless decide to cook jellied meat from a white store chicken, then add either pork legs and tails, or add gelatin or agar-agar.

Ingredients

To prepare jellied meat from homemade chicken you will need:

homemade chicken - 1.5 kg;

water - 4 liters;

carrots - 2 pcs.;

onions - 3-4 pcs.;

bay leaf - 2 pcs.;

garlic - 3-6 cloves;

salt to taste;

ground black pepper, allspice ground pepper - to taste.

Cooking steps

Prepare the required ingredients.

Wash the chicken thoroughly under running water and cut into 4-6 pieces. Place the meat in a saucepan. Peel the onions and carrots. Cut the carrots into large pieces and place in a saucepan. Add bay leaves. Cover with water and put on fire.

Bring broth to a boil and reduce heat to low. The broth should boil slightly, continue to cook for 2.5 hours. During this time, the meat will cook well, it will be easy to move away from the bones, the broth will become rich and very fragrant. Then add salt, black pepper, allspice and 2-3 peeled garlic cloves. Simmer for another 30 minutes over low heat, turn off the heat and leave to cool.

Take out the meat, separate it from the bones and place in bowls. Strain the broth through a fine sieve, bring to a boil and pour over the meat. Add finely chopped garlic if desired. Put in the refrigerator until it hardens completely.

In the morning, an appetizing, hearty, delicious homemade chicken jelly will be ready. Serve with mustard, horseradish or any other sauce.

Bon Appetit! Cook with love!

Today, more and more often, chicken meat is included in our diet. It's budgetary and affordable for everyone. There are many recipes for its preparation, but we will cook chicken jellied meat at home. Who said that jellied meat must be made from pork? Not at all, chicken jellied meat will turn out to be no less tasty, but also low-calorie. Yes Yes! Losing weight, take note! By the way, white meat contains a lot of protein and amino acids. Scientists have proven that those who prefer to eat chicken to other types of meat get colds much less often due to the presence of valuable trace elements in it. In addition, collagen, which is formed when the broth is boiled, is good for joints and skin, which means that jellied meat contributes to the prolongation of your youth.

To begin with, a list of required products:

• Chicken parts - drumstick, thighs, neck, legs and a little brisket - 2 kg
• Bulb onions - 2 pieces
• Carrots - 2 pieces
• Garlic to taste
• Peppercorns - 8-10 peas
• Bay leaf - 2-3 pcs
• Salt to taste

To decorate the jellied meat:

• Greens
• Carrot
• Boiled eggs
• Green pea

The most important step in the preparation of jellied meat is the choice of meat. To obtain a beautiful transparent broth, it is better to use non-fatty meat, excess fat will give the broth turbidity. Of course, home-grown chicken is held in high esteem, but the store is no worse. The drumsticks, thighs, neck and legs are best suited for jellied meat. The presence of cartilaginous tissue in the bones will give the broth viscosity for solidification.

Before cooking, be sure to soak the chicken for an hour, this will remove blood clots that can affect the quality of the broth. Most often, such clots are in the legs and thighs.

Separate the skin from the chicken and trim the fat as desired, this way you get a dietary jelly. Then put the meat in a saucepan, cover with water and place on the stove. As soon as the water in the pan boils, it must be drained, rinsed the chicken, filled with water again and put on fire to make a beautiful transparent broth.

At the next boil, reduce the temperature on the stove so that the meat seems to languish and the broth does not boil away. Do not forget to remove foam and grease that will form.

If you use homemade chicken, you need to cook it an order of magnitude longer! Poultry meat has tougher meat fibers!

The meat should be cooked for at least 3-4 hours, until the meat begins to lag behind the bone. And the broth as a result of long boiling turns out to be rich and very tasty.

Take your time, cooking jellied meat takes a lot of time. But only with the correct high-quality cooking of the meat, you will get the desired result.

For an hour, an hour and a half until cooked, we dip vegetables into the broth to the meat. Pre-cut carrots and onions into large pieces. Peppers, bay leaves, and seasonings of your choice are best added half an hour before cooking.

Leave the finished broth to cool. Remove and remove the vegetables, we need the carrots, but the onions are no longer useful. Once the broth has cooled, remove the chicken and strain the broth if necessary.

Now let's get down to butchering meat. Separate the meat from the bones and divide the chicken fillet into small pieces. If desired, pass the fillet through a meat grinder, so the jellied meat will turn out to be more uniform. Although personally I prefer just finely chopped meat.

Chop the garlic in a way convenient for you, through a garlic press, or chop finely. Cut carrots into slices or cubes.

In a pre-cooked dish, pour a little broth and spread the chicken, adding garlic.

Put carrots and halves of an egg on top of the chicken fillet, steal with fresh herbs. Pour the broth over the meat and vegetables, cover the dish and refrigerate overnight. The jellied meat will freeze for at least 5-6 hours.

If you are cooking jellied meat as a holiday dish, I advise you to decorate it with boiled eggs and green peas, and add greens as well. To do this, boil the eggs in advance. The carrots remained in the broth broth with chicken, cut them into circles or stars, separate the eggs from the shell and cut into quarters. Put green peas and carrots on the bottom of the mold, put eggs around the edges, pour a little broth and put in the refrigerator for half an hour so that the jelly grabs, then add the chicken fillet with garlic.

This is not the only option for decorating a dish. I will talk about this a little further.

Never freeze jellied meat! It will completely lose its taste!

How to cook chicken jellied meat with gelatin

Did you know that jellied meat and aspic are different dishes? In aspic, gelatin is used in the ingredients, since it is cooked exclusively from dietary tender parts of chicken. And jellied meat freezes even without gelatin due to bone cartilage and ligamentous tissue. In fact, there is not a huge difference, when adding gelatin, the frozen broth will turn out to be more jelly than in jellied meat without it.

Ingredients:

• Chicken fillet, breast - 1.5 kg
• Carrots - 2 pieces
• Onions - 1 piece
• Gelatin - 20 g
• Garlic - 3-4 cloves
• Pickled cucumbers - 2 pieces
• Boiled eggs - 2-3 pcs.
• Spices - bay leaf, peppercorns
• Salt to taste

Dip the chicken fillet in a saucepan, bring to a boil. Drain the first broth, rinse the chicken and pan. Pour hot water from a kettle and put on the stove, and after boiling, reduce heat.

Add peeled carrots and onions to the chicken broth. When the vegetables are tender, remove them from the pan. Add bay leaves and peppercorns. Salt is better at the end of cooking. Cook for a total of 1.5-2 hours.

Then remove the chicken from the pan and chop the fillets into small pieces.

Pour gelatin with warm broth and let it swell for about 20 minutes. Then dissolve the gelatin in the hot broth and stir until the lumps disappear.

Add a boiled egg, carrots and pickled cucumbers to the form in which the aspic will freeze for decoration. Lay the chicken fillet on top.

Pour in the mold, cover with a lid or cling film and put in the refrigerator to harden.

After 5-6 hours, the chicken jelly will be ready! Bon Appetit!

Chicken jelly in a slow cooker

More and more various techniques are entering our life, which greatly simplifies life. The multicooker is just one of them. You put the food inside in a saucepan, choose a program and there is a lot of time for other things. A sort of magic wand in the kitchen. It turns out that even jellied meat can be successfully cooked in a multicooker! Take a look.

I have prepared for you a video recipe for chicken jellied meat in a slow cooker

How to make bottled chicken aspic

Another way to surprise your household is to make a jellied chicken in a bottle. This is an ideal dish for breakfast and a festive table. Walnuts add special charm and originality to this dish. And it's not difficult to cook it, now see for yourself.

Ingredients:

• Chicken - 1 piece
• Walnut - 100 g
• Gelatin - 30 g
• Garlic - 3-4 cloves
• Ground pepper - to taste
• Salt to taste

Cut the chicken into small pieces and place it in a cauldron or any deep frying pan. Place on the stove and close the lid. Thus, the chicken will be stewed in its own juice for min 40. Season with salt and pepper. Do not open the lid often so that the liquid does not evaporate.

Once the chicken is cooked, cool, remove from the bones and cut into pieces. Dissolve gelatin as directed with water.

Peel and chop the garlic. Chop the walnut as small as possible. And now mix everything in a frying pan or cauldron where the chicken was stewed, the juice from the chicken should remain in the same place.

When all the ingredients have been mixed, take a 1.5 liter clean plastic bottle, cut off the neck and pour the jelly into it. Then refrigerate for 4-5 hours. When the jelly hardens, it is very easy to remove it from the bottle by cutting it with a clerical or kitchen knife.

Jellied chicken with the addition of walnuts has a special taste that your whole family will love. Such a dish will decorate any festive table. Enjoy cooking!

Festive decoration of chicken jellied meat

Everything is simple here. If you decide to cook jellied meat for a celebration or some kind of holiday, make it in separate portions - this option will be convenient if you celebrate in a narrow circle. Surprise your loved ones with your imagination, several options below are for you.

Cook aspic as described above with or without gelatin. Take the required number of molds, put halves of an egg on the bottom, chicken with garlic on top and pour the broth. Looks original!

Jellied meat appetizer in stacks. Surely there are ordinary glasses at home, into which pour the jellied meat. An interesting and useful idea for a holiday. I'm sure everyone will be delighted.

But if you have a feast for the whole world, this method is not for you. Take your time to get upset. There are many options for how to beautifully decorate chicken jellied meat and serve it to guests. I am sure there will be no one indifferent!

Very tasty and unusual, you can decorate the jellied meat with shrimps. Your guests will appreciate the taste. This shape can be achieved by placing a glass in the middle of the mold or using a ready-made muffin mold, into which pour the jellied meat, placing shrimp with green peas on the bottom. The beauty!

It's winter outside and I want a sunny mood. Add canned corn, bell peppers, carrots to the jellied meat, garnish with cranberries on top. Bright and tasty.

New Years is soon. The Christmas tree on the table will be very relevant. To do this, you need a special shape in the form of a Christmas tree, it is not too late to purchase it.

I hope that for such holidays as New Year, Birthday and other important events, beautifully decorated jellied meat can become the king of the festive table. This is the beauty I saw on the Internet.

How to cook chicken leg jelly at home

Housewives take note of a very simple and delicious recipe for chicken leg jellied meat. Such jellied meat is considered very useful for joints. Yes, and a budget dish turns out.

As you can see, jellied meat is quite an affordable, beautiful, hearty and very tasty dish, which is suitable both for a family dinner and for a festive feast.

Cook for family and friends, don't be afraid to experiment! Jellied meat is a dish of all times and will be appropriate on any table and for any occasion. Bon Appetit!

And if you liked the recipes and ideas, share the link with your friends.

Jellied meat, or jelly, is a popular Russian appetizer and a welcome dish for any festive feast, especially for the New Year's table. It contains a large amount of collagen, which helps keep joints and bones healthy, so jelly is also beneficial. A dish is prepared from beef and pork, but you can also cook chicken jellied meat, which is considered the lowest-calorie, unlike other types of jellied meat.

Since jellied meat is prepared without adding jelly-forming substances, you need to choose those parts where there are more bones and cartilage. Legs, wings, drumsticks, as well as whole chicken are suitable for cooking jellied meat.

Chicken leg aspic
Aspic contains a layer of meat, but since it is not in the legs, you can boil chicken leg with them. All the more collagen is contained in the paws, so the dish turns out to be excellent:

• take a kilogram of chicken legs and a couple of legs;
  
• rinse them thoroughly in cold water, peeling the paws from the film;
  
• put everything in a large saucepan and fill with cold water so that the water completely covers the ingredients (about three liters);
  
• for flavor, you can add a peeled onion;
  
• cover, place on pita bread and bring to a boil;
  after boiling, reduce power and cook for at least 2.5 hours.
  

Part of the broth will boil away during cooking, but you do not need to add water! Over time, take out the legs, onions and legs, and add salt and pepper to the broth to taste, you can also put a bay leaf. Boil the broth for another five minutes, remove from heat and let it cool slightly. Disassemble the legs into fibers and place in a mold, put chopped garlic on top. Strain the cooled broth and pour it over the chicken, leave at room temperature until it cools completely, and then put it in the refrigerator.

It is better to cook jellied meat the day before the holiday, so that it has time to solidify well in the refrigerator and acquire a jelly-like consistency.

Aspic from other parts of the chicken
Wings, drumsticks or a whole chicken - a good jellied meat will turn out from any part, the main thing is to give it enough time to cook. You can cook the jelly at the same time from different parts, for example, from drumsticks and wings. In any case, the dish will turn out to be very tasty:

1. Take a kilogram of wings (drumsticks) or one small chicken, rinse;
   
2. Put the ingredients in a saucepan and fill them with cold water so that the water covers the chicken a few centimeters;
   
3. Add a peeled onion and a whole carrot if desired;
   
4. Cover the pan with a lid and put on fire;
   
5. Boil drumsticks and legs for about three hours, chicken for at least four;
   
6. At the end of cooking, remove the cooked ingredients, onions and carrots can be thrown away;
   
7. Add salt, black peppercorns and a couple of lavrushka leaves to the broth;
   
8. Cook it for another 10 minutes, during this time, butcher the chicken (drumsticks, wings);
   
9. Remove the bay leaf and pepper from the broth, add the chicken, cook for another 5 minutes.
   

After a while, remove the pan from the heat and let the contents cool slightly. Then pour the jellied meat into molds and leave at room temperature until it cools completely. Only after the jelly has cooled down can it be put into the refrigerator until it solidifies completely.

How to decorate jellied meat
Chicken jelly turns out to be more transparent than jelly from other types of meat, and it is a pleasure to decorate it:

1. Carrot. Cut it into not thick circles, boil. Cut out asterisks or other figures from the bottom and fold them into an uncured jellied meat.
   
2. Boiled eggs. They can be cut into halves or not very thin slices, put on the meat, and then pour over the broth.
   
3. Vegetables. You can take any vegetables, the main thing is that they are bright. For example, multi-colored bell pepper, corn, peas.
   
4. Delicacies. An excellent addition to jellied meat is ham. It can be cut into cubes and added to the jellied meat.
   
5. Greens. Parsley and dill are ideal for jellied meat. It is better to decorate with whole branches, rather than finely chopped herbs.
   

Option number 1. Place in a bowl in layers: a sprig of parsley and dill, carrots, eggs, chicken. Pour everything with broth, cool and put in the refrigerator. After hardening, take a flat plate and place the prepared jelly on it, gently turning the bowl over. You will get a nice option for serving jellied meat.

Option number 2. Take a round bowl and lay out in layers: corn, finely chopped red peppers, ham cubes, chicken meat. Pour everything with broth, cool and send to the refrigerator to freeze. Transfer the frozen jelly to a flat plate and decorate around the circumference with a cucumber serpentine.

Jellied meat is a healthy dish, but in moderation. The fact is that it contains a lot of cholesterol, therefore, too frequent use of it can cause the formation of plaques on the walls of blood vessels. Therefore, cook it no more than four times a month. And for those who follow their figure, you need to take into account the fact that the dish is very high in calories.

Autumn and winter are a great time for cooking jellied meat, especially since so many holidays are coming. And so everyone begins to think about the menu for New Year's Eve and Christmas. Of course, the table of every family at this magical time is filled with different delicacies, this and all kinds. But I am sure that quite a lot of people also have jelly on the festive table.

I already talked about how to cook. This is what I cook most often, but sometimes I want to add something new. Therefore, I am thinking about boiling it from chicken for the next celebration. What this article will be devoted to.

Chicken is a more budgetary product than pork or beef, but no less tasty. The dish from it turns out to be low-calorie and light. And the broth is more transparent and light in contrast to other types of meat. Well, let's get started?

Chicken aspic with gelatin

A very quick way of cooking jellied meat, of course, implies the use of gelatin. This significantly saves time on cooking, and also ensures that the dish hardens well and does not melt during the feast. I really like this recipe, and I highly recommend it to you!

We will need:

• chicken legs - 1 kg;
• carrots - 100 g;
• onions - 1 pc.;
• gelatin - 30 g;
• spices, salt;
• greens.

Preparation:

1. We clean the legs from the skin. We will not need it in the dish itself, moreover, it contains a lot of fat.

2. Clean the carrots. Onions do not need to be peeled, so they will give the broth a golden, beautiful color. But it must be washed and the spine cut off.

3. Put the meat, carrots and onions in a saucepan, fill it with water and put it on the stove to boil. After boiling, reduce the heat and remove the foam that appears on the surface. Salt and continue to cook, adding spices, namely bay leaves and allspice peas.

The total cooking time is approximately 1-1.5 hours. The meat should move away from the bone.

4. Then we take out the meat, vegetables and spices from the broth. And we filter it. To remove grease from the surface, you can soak it with a paper towel several times.

Be sure to filter so that the jellied meat is transparent.

5. Pour gelatin with a small amount of the cooled broth, stir until it dissolves and pour it over the rest of the broth. Alternatively, follow the instructions on the packaging as they may differ.

If the gelatin does not completely dissolve, then strain so that its grains do not come across in the jellied meat.

6. Separate the meat from the bone and disassemble it into fibers.

7. If you will use carrots and greens for decoration, then make the necessary figures from them and simply cut the carrots into rings. If not, then just skip this step and the next.

8. Put slices of carrots in the form of a flower at the bottom of the plate, put parsley.

9. We spread the meat. It should be no more than 2/3 of the plate. Fill with broth and send to cool in the refrigerator.

10. After hardening, turn the mold with the jellied meat onto a serving dish, after lowering the mold in warm water, so it will be easier to get it.

I propose another way to decorate a dish. It is more traditional: we put the meat on the bottom of the mold, and on top we are already making a drawing of carrots and parsley. Fill with broth. There is one thing! The carrots will float, so the jellied meat is filled with broth, we send it to cool. Then we take it out of the refrigerator and fill it with a small amount of broth again. So all the decoration will be inside the jellied meat!

Transparent chicken jelly without gelatin (broth on chicken legs)

If you do not use gelatin for making jellied meat, then you need to replace it with something, otherwise the broth simply will not solidify. That is why in this recipe the broth is cooked on chicken legs, thanks to them the broth turns out to be strong and well-solidified.

We need (for a 5 liter pot):

• chicken legs or thighs - 1.5 kg;
• chicken necks without skin - 1.4 kg;
• chicken legs - 600 g;
• water - 2.5 l;
• garlic - 4 cloves;
• onions - 2 pcs.;
• bay leaf - 2 pcs.;
• celery stalk optional - 2 pcs.;
• allspice and black peppercorns;
• boiled eggs for decoration - optional.

Preparation:

1. We put the washed chicken legs, peeled chicken necks and legs into a 5 liter saucepan, pour 2.5 liters of water. We put it on the stove. When the water boils, let it boil for two minutes.

It is necessary to trim the claws from the legs.

2. Then we drain the first broth, rinse the meat and the pan. Put everything in a saucepan again, fill it with clean water and again send it to the stove to boil over high heat. After the appearance of foam, it must be removed. Then we make a small fire, cover and cook for 3 hours.

3. Add garlic, onion, salt, pepper and bay leaf 30 minutes before the end of cooking. If you use celery, then add it as well.

4. Remove the ready-made broth from the heat and let it cool to a warm state.

5. Remove the bones from the legs and thighs. We remove the meat from the necks, we do it carefully, and we no longer need the legs.

6. The meat, disassembled into fibers, put on the bottom of the molds and fill with strained broth. We put it in the refrigerator.

If you cover one of the forms with cling film, then you can easily make the jelly "changeling".

7. Decorate as desired. This can be done by slicing the white of a hard-boiled chicken egg and laying it in a flower shape. And grate the yolk in the center. It turns out incredible beauty!

How to cook chicken jellied meat in a slow cooker with gelatin?

The multicooker is a true helper in the kitchen of many people. Thanks to her, life becomes easier. And cooking jellied meat is no exception. Yes, in time you will cook it as long as on the stove, but all that will be required of you is just to put the chicken in the bowl and set the required mode. There is no need to stand and control the process, the technology will do everything by itself. Use this recipe and your slow cooker to the fullest!

We will need:

• chicken - 2.5 kg;
• onion - 1 pc.;
• gelatin 15-20 g;
• garlic - 10 cloves;
• pepper and salt.

Preparation:

1. Wash the chicken, cut it into pieces and put it in a multicooker bowl. Fill with cold water to the upper mark, turn on the "Quenching" mode, set the cooking time to 5 hours. And that's all, you can calmly go about your business.

2. One hour before the end of cooking, add onion, salt and pepper to the pan. You will need about 1/4 tablespoon of salt, but it all depends on your taste. Close the lid and continue cooking for another 1 hour.

3. We take out the chicken from the broth, let it cool a little, clean it from the skin and bones, chop the meat itself and put it on the bottom of the molds.

4. In a separate bowl, pour the gelatin with slightly cooled broth, stir periodically and wait until the grains are completely dissolved.

5. Meanwhile, clean the garlic and squeeze it straight into the broth. Pour the dissolved gelatin here. Mix everything thoroughly and pour in the meat, filtering the broth.

Can be decorated as desired. In this case, a green onion has been added for beauty and color.

6. Let it cool slightly, then put it in the refrigerator until it solidifies. Beautiful, transparent jelly will surprise your guests with its taste!

Delicious Chicken Jellied Chicken in a Bottle

A very interesting and unconventional serving of jellied meat in the form of a roll. It can be cut into slices and eaten like ham or sausage. At the same time, you cook it yourself and you know what this dish is made of. I am sure this appetizer will delight and surprise your guests.

We will need:

• chicken - 1.8 kg;
• canned green peas;
• bay leaf - 1 pc .;
• gelatin - 30 g;
• garlic to taste;
• black peppercorns - 7 pcs;
• spices as desired;
• salt to taste;
• water - 1 l.

Preparation:

1. Cut the washed chicken into random pieces, put it in a saucepan. Add bay leaves, salt and peppercorns. We put on fire, bring to a boil, then switch to low heat and cook for 1 hour.

2. We take out the finished meat and leave it to cool. Pour about 0.5 liters of broth from the pan into a separate container.

3. In the slightly cooled broth that we poured, squeeze out a couple of cloves of garlic and pour gelatin into it, as well as your other favorite spices if desired. We mix everything very thoroughly so that the gelatin is completely dissolved.

4. Cut the meat and cut into medium-sized pieces. We mix it with green peas, after draining the water from it. Pour our broth here. We mix everything.

5. Now for the fun part! We take a plastic bottle, cut off its neck and fill it with our meat mass, tamping it lightly, for example, with a crush. This will make our roll more dense. We send the bottle to the refrigerator for a couple of hours.

If there is too much broth, you can drain it a little.

6. When the gelatin hardens, take out the bottle and cut it open. We take out the chicken roll and cut it into pieces, like a sausage. We get a very unusual appetizer.

See how a similar roll can be shaped like a pig. Very relevant for the New Year 2019!

How to cook pork leg and chicken jellied meat at home?

Chicken is used as the meat component in this recipe. Pork legs play a huge role here for the rich broth. Since we will not use gelatin, we need the jellied meat to freeze well. That is why we will combine these two types of meat.

We will need:

• chicken - 1 pc.;
• pork legs - 4 pcs.;
• onions - 2 pcs.;
• carrots - 1 pc.;
• garlic;
• bay leaf - 3 pcs.;
• peppercorns and cloves, as well as salt.

Preparation:

1. Soak pork legs in cold water, rinse and clean them thoroughly. We also wash the chicken and cut it into pieces. We put a pot of meat and water on the stove. After boiling, remove it from the stove and drain the first broth. We wash the meat and the pan and fill it with water again and set to boil.

2. When the water boils, remove the resulting foam. We reduce the heat to a minimum and leave our jellied meat to languish for 5-6 hours.

The meat should be boiled until it begins to fall off the bones.

3. One hour before the end, add carrots and onions to the pan. They can be put whole or cut into large pieces.

4. And half an hour before readiness we send seasonings and salt to the broth.

5. Remove the meat and vegetables from the pan and filter the broth. When the meat has cooled, we cut it up, removing the bones. Squeeze the garlic here and mix it with the meat pieces.

6. Put chopped carrots at the bottom of the dish for decoration, then turn the meat. Fill everything with broth. Let it cool at room temperature, and then put it in the refrigerator.

7. Ready jellied meat can be served in the same dish in which it was, or you can turn it over (especially if you had decorations on the bottom) by placing the form in hot water for a minute.

Cooking pork shank and chicken jelly

Chicken goes well with any other type of meat. After all, it is quite lean and low-fat, and the breast is completely dry. Therefore, combining it, for example, with a pork knuckle, you can achieve an optimal flavor combination. In such a jellied meat, everything will be in moderation.

We will need:

• chicken - 1 pc.;
• pork knuckle - 1 pc.;
• onions - 2 pcs.;
• garlic - 1 head;
• salt - 4 tsp;
• allspice - 5-7 pcs.;
• black peppercorns - 10 pcs.;
• bay leaf - 3 pcs.

Preparation:

1. Soak all meat overnight in cold water. You don't need to do this, but this way it cleans up better, removes blood and dirt. Then we wash all the parts very well, clean off the dirt from the shank.

2. Divide the pork shank into pieces so that it is convenient to cook. We do the same with chicken. We put everything in a saucepan, fill it with cold water and put it on gas. When the water boils, remove the foam from the surface.

3. Then pour in the salt and set the slowest fire. leave to cook for 6 hours. And after 4 hours from the start of cooking, add all the spices and onions to the broth.

4. Gently take out the meat from the finished broth. And squeeze the garlic into a saucepan with the broth and boil it again for just one minute so that the garlic releases the juice. Then we leave it to cool.

5. In the meantime, let's start parsing the meat, separating it from the bones and chopping it into fibers. We lay it out on plates and fill it with strained broth.

6. Leave to cool, and then transfer to the refrigerator until completely solidified. The resulting oily film can be removed with a spoon.

Homemade jellied meat with two types of meat is ready. And it will definitely please everyone who tastes it!

Video on how to make jellied meat from chicken legs and beef

Another interesting recipe. And if you want to combine several types of meat in the jelly, then be sure to try cooking it. Here is both chicken and beef. Well, a thick and strong broth is provided thanks to chicken legs. The only thing I would like to note is that it is better to cut off the claws from them.

Chicken jellied meat is definitely worth trying not only to eat, but also to cook. I think you already understood that this is not too troublesome. The dish turns out to be beautiful, transparent and healthy. And also very inexpensive!

Follow the recipes, add your favorite ingredients and spices to them, decorate, fantasize and come up with different decorations for your dishes. And every time your table and food will make a splash!

Bon Appetit!

Cooking delicious jellied meat takes a lot of time. And not every woman has crystal clear food. And how to cook chicken jellied meat without gelatin in a saucepan or slow cooker? Will it freeze?

I offer simple recipes where each stage of preparation is described step by step.

Note! If there are no chicken legs in the fridge, use turkey legs. The calorie content of jellied meat from dietary meat per 100 grams is from 65 to 80 kcal.

How to cook chicken jellied meat without gelatin at home

To make the jellied meat transparent, cook the chicken over low heat. How long does it take to cook? In each video recipe, the time is different: from 2 to 8 hours. The main thing is that the meat is easily separated from the bone.

As for salt, you should only be guided by your own taste. Taste the broth at least two to three times during cooking.

Recipe for making transparent jellied meat in a slow cooker

The multicooker has become an indispensable technique for many housewives. This is quite understandable, since a multicooker allows you to save time for cooking your favorite dishes.

You will need:

• 0.5 kg of poultry legs;
• 1 carcass for 1 kg 400 gr;
• 2-3 laurel leaves;
• 3-4 peas of black pepper and allspice;
• 4 things. spices of a clove tree;
• 1 onion head, greens;
• 1 carrot;
• parsley - 1 bunch;
• salt to taste.

My chicken feet. Cut off the phalanges with claws. We remove the skin from the bird and remove excess fat. We divide the chicken into parts: legs, wings, legs, breast. It turns out 6-8 parts.

We send pieces of meat with peeled legs, an onion in a husk and peeled carrots to a container from a multicooker.

We send seasoning to the contents: noble laurel leaves, unopened clove buds, allspice and black peppercorns, 1 tbsp. tablespoons of salt.

Fill with water until the division, which is indicated on the inside of the multicooker container, so as not to overflow the liquid. Approximately 1.3 liters.

We close the lid and set the "Stew meat" program. The jellied meat will languish for 240 minutes at a temperature of 90-100 degrees.

We remove the film formed in the broth, thereby getting rid of excess fat. We take out the meat. Separate each piece from the seeds. Strain the broth 2-3 times so that the finished dish is transparent.

At the bottom of the bowl, in which the jellied meat will be cooled, lay out the carrots in random order, parsley.

Then chopped chicken and garlic. Fill with broth and close the lid. As the dish cools down, put the dish in the refrigerator for 4-5 hours.

Aspic cooked in a smart saucepan with buttons for setting the mode is ready.

Delicious aspic from fillet and chicken legs

Chicken feet and fillets can be ingredients for a hearty meal that is healthy for cartilage tissue. Cooking a dish loved by men, women, girls and boys is a pleasure. In addition, chicken feet are good for health, they contain collagen, which maintains the elasticity of the skin, strengthens blood vessels, and promotes weight loss.

For cooking you will need:

• 700 g of an unremarkable offal in the form of chicken legs;
• 600 g chicken fillet;
• 1 tbsp. l. salt;
• 3-4 leaves of a subtropical laurel shrub;
• 15 balls of black pepper;
• 1 onion;
• 3-5 cloves of garlic;
• 1 carrot.

Wash the chicken feet thoroughly. Dip the bird's legs into hot water so that the skin comes off the legs. Use kitchen scissors to trim the claws.

Fold the poultry legs, tenderloin, peeled carrots into a saucepan. Fill with some water. Let the water level be 8-10 centimeters higher. Place the saucepan on the fire.

Is the water boiling? Place the peeled onion in a saucepan and cook over medium heat for 60 minutes. Remove the foam. Remove the fillet from the pan, close the lid.

Let the paws with vegetables cook for another 5 hours. After cooking, remove the vegetables.

Add black pepper balls, laurel leaves, salt to the broth. Cook over medium heat for fifteen minutes. Then turn off the gas.

At the bottom of the container in which the jellied meat will freeze, put the chicken fillet disassembled into fibers. Top with carrot slices and sprinkle with chopped garlic.

Pour in the broth previously filtered through a sieve.

Leave the jellied meat to cool. Refrigerate the jelly for five to six hours. Chicken fillet aspic is ready.

Homemade chicken and pork leg jelly in a pressure cooker

Each successful culinary creation has a special place in the soul of a housewife. Sometimes a simple dish becomes an integral part of every holiday. This also applies to chicken and pork leg jelly.

To prepare food you will need:

• 3 pork legs;
• 300 g pork;
• 1 chicken;
• 1 onion;
• 2 carrots;
• 2.5 tbsp. l. salt;
• garlic - 3-4 teeth;
• allspice and bitter to taste.

1. Cut the pork legs, clean. Soak the chicken in cold water.
2. Put pork legs, meat, onion, 2 leaves of noble laurel, bitter and allspice pepper on the bottom of the pressure cooker.
3. Install the Extinguishing program.
4. Leave the broth with the meat to cool, so the dish will infuse.
5. Remove the ingredients from the broth, and pour the liquid into another container, strain. Rub the garlic.
6. Sprinkle pepper on the bottom of the container, put the garlic, chopped carrots and meat. Pour in broth. Decorate with parsley leaves.

Leave to cool to room temperature, then close the lid and refrigerate for 5-6 hours.

Pork and chicken jellied in a pressure cooker is ready. Bon Appetit.

Step-by-step recipe for clear chicken and turkey jellied meat

You don't need to invent anything to prepare your favorite dietary meal. It is enough to take turkey legs and chicken fillet. Even gelatin is not required.

Ingredients:

• 3 turkey carcasses;
• 7-8 chicken legs;
• salt to taste;
• 5 bay leaves;
• 8 balls of allspice;
• 7 cloves of garlic;
• 3 onions;
• 2 carrots.

Rinse the meat and cook. Is the water boiling? Reduce heat so that the broth does not boil, but puffs. Boil the carcasses for 3.5-4 hours.

Get the meat out. Salt the broth from the heart. If the saucepan is 5 liters, then add 6 teaspoons of salt. Boil the broth, the salt will dissipate.

Cut the meat into pieces or pass through a meat grinder, arrange in containers. Pour over the strained broth. Let the jelly cool down.

Put the cooled chicken and turkey jellied meat in the cold overnight.

Serve a cold dish with horseradish, mustard or herbs.

Chicken wing jelly without gelatin

Each recipe is unique. Jelly is not only a hearty dish, but also tasty and tender. You can cook it without gelatin and with gelatin as you like. If you are cooking jelly with pork knuckle, do not add gelatin.

Ingredients:

• 400 g of a part of pork leg shank;
• 600 g of poultry wings;
• 3-4 bay leaves;
• 3 carrots;
• pepper, salt to taste;
• 1 tsp rubbed horseradish.

1. Fill the pork knuckle with water. Place the container on the stove. Skim the foam periodically during cooking. Once the water boils, add the chicken wings and vegetables. Leave to simmer for 3.5 hours over low heat.
2. Remove the boiled meat from the pan. Boil the broth again. Chop the meat. Cut the carrot into rings.
3. In a previously prepared container, first put the chopped carrots, then the meat. Pour in broth. Let cool and put in the refrigerator for 6-8 hours.

Serve thick poultry and pork wing jelly with horseradish.

Chicken leg jelly: cook in a saucepan

French cooks poured boiled, twisted game meat with broth with the addition of spices. This dish was called "galantine", which means jelly. In Russia, jelly was prepared from leftovers; jellied meat was the food of servants. Only after the XIV century was the dish improved. The jelly began to look appetizing. It will take a long time to cook, but vitamins are preserved in it.

Ingredients grams

Per serving

Calories: 88 kcal

Proteins: 7.4 g

Fats: 6.31 g

Carbohydrates: 0.28 g

5 hours 40 minutes Video Recipe Print