In anticipation of the New Year holidays, I already want Olivier salad, jellied meat and tangerines. I want the table to be full of various dishes and all of them to be perfectly prepared and to everyone’s taste. I suggest you cook a delicious one homemade chicken jellied meat. It's not difficult to prepare, but it's not quick either. The cooking process itself will take 2-3 hours and it will take 5-8 hours for it to completely harden. It is better to cook it after lunch 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 use additional gelatin, because the viscosity and stickiness of the broth is provided by the bones, skin and cartilage of the chicken. Therefore, do not rush to throw away the legs, wings and neck. Everything needs to be carefully prepared, washed and cooked with other ingredients. If you still decide to cook jellied meat from white store-bought chicken, then add either pork legs and tails, or add gelatin or agar-agar.
Ingredients
To prepare jellied chicken from homemade chicken you will need:
domestic 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 - to taste.
Cooking steps
Prepare the necessary 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 leaf. Fill with water and put on fire.
Bring the broth to a boil and reduce heat to low. The broth should simmer gently, continue cooking for 2.5 hours. During this time, the meat will be well cooked, it will fall off the bones easily, and the broth will become rich and very aromatic. Then add salt, ground black pepper, allspice and 2-3 peeled cloves of garlic. Simmer for another 30 minutes on low heat, turn off the heat and leave to cool.
Remove 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. If desired, add finely chopped garlic. Place in the refrigerator until completely frozen.
In the morning, an appetizing, hearty, tasty homemade chicken jellied meat will be ready. Serve with mustard, horseradish or any other sauce.
Bon appetit! Cook with love!
Jellied meat, or jelly, is a popular Russian appetizer and a desirable dish for any holiday feast, especially the New Year's table. It contains a large amount of collagen, which helps keep joints and bones healthy, so jelly is also beneficial. The dish is prepared from beef and pork, but you can also cook jellied chicken, which is considered the lowest in calories, unlike other types of jellied meat.
Since jellied meat is prepared without adding gelling substances, you need to choose those parts with more bones and cartilage. Paws, wings, drumsticks, as well as whole chicken are suitable for preparing jellied meat.
Jellied chicken feet
The jellied meat contains a layer of meat, but since there is no meat in the paws, you can also boil a chicken leg with them. The paws contain the most collagen, so the dish turns out excellent:
- take a kilogram of chicken legs and a couple of legs;
- rinse them thoroughly in cold water, removing the film from the paws;
- put everything in a large saucepan and fill with cold water so that the water completely covers the ingredients (about three liters);
- You can add a peeled onion for flavor;
- cover with a lid, place on pita bread and bring to a boil;
after boiling, reduce power and cook for at least 2.5 hours.
It is better to prepare jellied meat the day before the holiday, so that it has time to harden thoroughly in the refrigerator and acquire a jelly-like consistency.
Jellied meat from other parts of the chicken
Wings, drumsticks or a whole chicken - good jellied meat can be made from any part, the main thing is to give it enough time to cook. You can cook jelly from different parts at the same time, for example, from drumsticks and wings. In any case, the dish will turn out very tasty:
- Take a kilogram of wings (drumsticks) or one small chicken, rinse;
- Place the ingredients in a saucepan and fill them with cold water so that the water covers the chicken by a few centimeters;
- Add peeled onion and whole carrot if desired;
- Cover the pan with a lid and place on the fire;
- Cook the drumsticks and legs for about three hours, and the chicken for at least four;
- At the end of cooking, remove the cooked ingredients; you can discard the onions and carrots;
- Add salt, black peppercorns and a couple of bay leaves to the broth;
- Cook it for another 10 minutes, during which time cut up the chicken (drumsticks, wings);
- Remove bay leaf and pepper from the broth, add chicken, cook for another 5 minutes.
How to decorate jellied meat
Chicken jellied meat turns out more transparent than jellied chicken made from other types of meat, and decorating it is a pleasure:
- Carrot. Cut it into thin slices and boil. Cut out stars or other shapes from the bottom and place in the still unfrozen jellied meat.
- Boiled eggs. They can be cut into halves or not very thin slices, placed on the meat, and then poured with broth.
- Vegetables. You can take any vegetables, the main thing is that they are bright. For example, multi-colored bell peppers, corn, peas.
- Delicacies. An excellent addition to jellied meat is ham. It can be cut into cubes and added to jellied meat.
- Greenery. Parsley and dill are ideal for jellied meat. It is better to decorate with whole branches rather than finely chopped herbs.
Option #2. Take a round bowl and layer: corn, finely chopped red pepper, diced ham, chicken. Pour the broth over everything, cool and place in the refrigerator to harden. 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, so consuming it too often can cause the formation of plaques on the walls of blood vessels. Therefore, prepare it no more than four times a month. And those who are watching their figure should take into account that the dish is very high in calories.
Today, our diet increasingly includes chicken meat. It's affordable and accessible to everyone. There are a lot of recipes for its preparation, but we will prepare chicken jellied meat at home. Who said that jellied meat must be made from pork? Not at all, chicken jellied meat will turn out no less tasty, but also low in calories. Yes Yes! Those 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 over other types of meat suffer from colds much less often due to the presence of valuable microelements in it. In addition, the collagen that is formed when cooking the broth is good for joints and skin, which means jellied meat helps prolong your youth.
First, a list of necessary products:
- Chicken parts - drumsticks, thighs, necks, legs and some breast - 2 kg
- Onions - 2 pcs.
- Carrots - 2 pcs.
- Garlic - to taste
- Peppercorns - 8-10 peas
- Bay leaf - 2-3 pcs.
- Salt - to taste
To decorate the jellied meat:
- Greenery
- Carrot
- Boiled eggs
- Green pea
The most important step in preparing jellied meat is the choice of meat. To obtain a beautiful transparent broth, it is better to use lean meat; excess fat will make the broth cloudy. Of course, home-raised chicken is held in high esteem, but store-bought chicken is just as good. The shins, thighs, necks and paws are best suited for jellied meat. The presence of cartilage tissue in the bones will give the broth viscosity to harden.
Before you start 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 occur in the lower legs and thighs.
Separate the skin from the chicken and trim the fat as desired, this way you will get a dietary jellied meat. Then place the meat in a saucepan, add water and place on the stove. As soon as the water in the pan boils, you need to drain it, rinse the chicken, add water again and put it on the fire to get a beautiful clear broth.
The next time it boils, lower the temperature on the stove so that the meat simmers and the broth does not boil away. Do not forget to remove any foam and fat 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 fall away from the bone. And as a result of long cooking, the broth turns out rich and very tasty.
Take your time, cooking jellied meat takes a long time. But only with proper, high-quality cooking of meat, you will get the desired result.
An hour, an hour and a half before being ready, add vegetables to the broth with the meat. First cut the carrots and onions into large pieces. It is better to add pepper, bay leaf and seasonings that you like half an hour before cooking.
Leave the finished broth to cool. Remove and put away the vegetables, we will need carrots, but the onions will no longer be useful. Once the broth has cooled, remove the chicken and strain the broth if necessary.
Now let's start cutting the meat. Remove the meat from the bones and separate the chicken fillet into small pieces. If desired, pass the fillet through a meat grinder, this will make the jellied meat more uniform. Although personally, I prefer just finely chopped meat.
Grind the garlic in a way convenient for you, through a garlic press, or finely chop it. Cut the carrots into slices or cubes.
In a pre-prepared form, pour a little broth and lay out the chicken, adding garlic.
Place carrots and egg halves on top of the chicken fillet and garnish 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 preparing jellied meat as a dish for a holiday, I advise you to decorate it with boiled eggs and green peas, and also add herbs. To do this, boil the eggs in advance. Carrots left over from the broth with chicken, cut them into circles or stars, separate the eggs from the shell and cut into quarters. Place green peas and carrots on the bottom of the mold, place eggs around the edges, pour a little broth and put in the refrigerator for half an hour so that the jellied meat sets, then add the chicken fillet with garlic.
This is not the only option for decorating a dish. I'll talk about this a little further.
Do not freeze jellied meat under any circumstances! 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 the chicken. And jellied meat freezes even without gelatin due to bone cartilage and ligamentous tissue. In fact, there is no huge difference; when gelatin is added, the frozen broth will turn out more jelly than jellied meat without it.
Ingredients:
- Chicken fillet, breast - 1.5 kg
- Carrots - 2 pcs.
- Onion - 1 pc.
- Gelatin – 20 g
- Garlic - 3-4 cloves
- Pickled cucumbers - 2 pcs
- Boiled eggs - 2-3 pcs
- Spices - bay leaf, peppercorns
- Salt - to taste
Place chicken fillet in a saucepan and bring to a boil. Drain the first broth, rinse the chicken and the pan. Pour hot water from the kettle and put it on the stove, and after boiling, reduce the heat.
Add peeled carrots and onions to the chicken broth. When the vegetables become soft, remove them from the pan. Add bay leaf and peppercorns. It is better to add salt at the end of cooking. Cook for a total of 1.5-2 hours.
Then remove the chicken from the pan and shred the fillet into small pieces.
Pour the gelatin with warm broth and let it swell for about 20 minutes. Then dilute 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 harden for decoration. Place chicken fillet on top.
Fill the mold, cover with a lid or cling film and put it in the refrigerator to harden.
In 5-6 hours the chicken jellied meat will be ready! Bon appetit!
Chicken jellied meat in a slow cooker
More and more technology is becoming part of our lives, making life much easier. The multicooker is just one of them. You put the food inside in a saucepan, choose a program and you have a lot of time for other things. A sort of lifesaver in the kitchen. It turns out that even jellied meat can be successfully cooked in a slow cooker! Look.
I have prepared for you a video recipe for chicken jellied meat in a slow cooker
How to make chicken aspic in a bottle
Another way to surprise your household is to prepare chicken aspic in a bottle. This ideal dish is suitable for both breakfast and a holiday table. Walnuts will add special charm and originality to this dish. And it’s not difficult to prepare, now check it out.
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. This way the chicken will stew in its own juice for about 40 minutes. Season with salt and pepper. Do not open the lid often to prevent the liquid from evaporating.
Once the chicken is ready, cool, remove from the bones and cut into pieces. Dilute gelatin as indicated in the instructions with water.
Peel the garlic and chop. Chop the walnuts as finely as possible. And now mix everything in the frying pan or cauldron where the chicken was stewed, the juice from the chicken should remain there.
When all the ingredients are mixed, take a 1.5 liter clean plastic bottle, cut off the neck and pour the jelly into it. Then put it in the refrigerator for 4-5 hours. When the jelly hardens, it is very easy to remove it from the bottle by cutting it with a stationery or kitchen knife.
Chicken aspic with walnuts has a special taste that your whole family will love. This dish will decorate any holiday table. Cook with pleasure!
Festive decoration of chicken jellied meat
Everything is simple here. If you decide to prepare jellied meat for a celebration or some 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; there are several options below for you.
Prepare jellied meat as in the descriptions above with or without gelatin. Take the required number of molds, place the egg halves on the bottom, chicken with garlic on top and fill with broth. Looks original! 
Jellied snack in stacks. Surely there are ordinary glasses at home into which you can pour 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. Don't rush to get upset. There are many options for how to beautifully decorate chicken jellied meat and serve it to guests. I'm sure you won't be left indifferent!
It’s very tasty and unusual to decorate jellied meat with shrimp. 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 tin, into which you pour the jellied meat, placing shrimp and green peas on the bottom. Beauty!
It's winter outside and I want a sunny mood. Add canned corn, red bell pepper, carrots to the jellied meat, and garnish with cranberries on top. Bright and tasty.
New Years is soon. A Christmas tree on the table will be very relevant. To do this, you will need a special form in the shape 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, a beautifully decorated jellied meat can become the king of the holiday table. This is the beauty I spotted on the Internet.
How to make jellied chicken legs at home
Housewives take note - a very simple and tasty recipe for jellied chicken feet. This jellied meat is considered very beneficial for joints. And it turns out to be a budget-friendly dish.
As you can see, jellied meat is quite an affordable, beautiful, satisfying and very tasty dish, which is suitable for both a family dinner and a festive feast.
Cook for your 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.
Jelly, brawn, jellied meat - all these are names of the same dish, so dearly loved by people born in the USSR and not only. The taste of this aromatic meat snack is often associated with the New Year - after all, preparing jellied meat is a rather long and labor-intensive process, so our mothers and grandmothers prepared this delicacy only on holidays.
Most often, pork legs, ears, tails, and also beef bones are used to prepare jellied meat - after all, cartilage, bones and tendons contain a gelling substance, which is released during cooking and then, when cooled, gives the jellied meat that very elastic consistency. But will this dish work if you cook it from chicken? Our answer is - it will work! Moreover, such jellied meat will have its advantages - Reduced fat and bad cholesterol content - correspondingly, fewer calories.
Therefore, it will be indispensable for people who are watching their figure and trying to lose weight. An excellent jellied meat will come out of a rooster - by boiling it, you will get an excellent rich broth. However, there is also a drawback - poultry will take twice as long to cook as store-bought poultry.
But in order to get exactly jelly, and not a mushy mass, you need to know some tricks. You will learn how to make tasty and appetizing jellied meat from this article.
Chicken jellied meat with gelatin - preparation details
As mentioned above, jellied meat acquires its appearance precisely due to the presence of gelatin in it, released from the bones during cooking. But there are very few bones in chicken, so the dish may not freeze. How to avoid this? The correct answer is to add gelatin to the dish, which you can easily find in your local store or supermarket. To prepare you will need:
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- chicken carcass 1-1.5 kg
- onion 1 piece
- carrots 1 piece
- gelatin 20 gr
- lavrushka
- 4-5 peppercorns
- spices to taste
If you don’t want to eat jellied meat, spitting out unappetizing pieces at the same time, carefully inspect the chicken before cooking - you can often find the cores of feathers on it that need to be removed. Most often they are found on the wings and legs - pull them out with tweezers. The processed and clean bird needs to be chopped into pieces - if you are unable to do this task, involve men in doing it - they will do it faster. Place the chicken parts in a saucepan, then add the vegetables and salt. Wait until it boils, skim off the foam, then reduce the heat and you can forget about the chicken for 2.5 hours.
Once the time is up, remove the chicken - be careful as it may fall apart in the process and fall into the pan, splashing you with hot broth. Let the bird cool down and come to its senses, in the meantime let's take care of the vegetables - take them out of the pan, we won't need the onion anymore, but we need to cut the carrots into slices. Use your imagination - carrot flowers and stars look very original in the finished dish. Add spices to the broth and let it simmer a little. Now it's the turn of gelatin - soak it in warm water until it swells. The chicken has already cooled down - you can take it apart and separate the meat from the bones, and then chop it finely.
Add the swollen gelatin to the broth and bring to a boil again. Place the meat and carrots in an even layer on the bottom of the ramekins or plates and fill with broth. Leave to cool in the refrigerator or on the balcony overnight. In the morning, chicken jellied meat with gelatin will be ready.
Jellied pork and chicken
The taste of the dish will improve significantly if it is prepared from a mixture of chicken and pork. In this case, you can do without adding gelatin. Ingredients for cooking:
- pork leg with hoof
- pork knuckle
- 1 leg
- 3.5 liters of water
- 4-5 cloves garlic
- black peppercorns
- lavrushka
Let's start with the pig's leg - it needs a pedicure and hair removal. Carefully scrape the hoof with a knife and scorch the bristles over a fire. Wash the leg and shank thoroughly as well, put all the meat ingredients in the pan. Pour water and put on fire. When the brew boils, carefully skim off the floating foam - it is this that turns the clear broth into a cloudy and unappetizing one. Leave the broth to simmer over low heat for 3 hours.
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Then fish out the meat and place it on a wide plate to cool. The garlic needs to be peeled and passed through a press or finely chopped, and then added to the broth, adding spices and bay leaves at the same time. Let it simmer for another 5-7 minutes, during which time start cutting the meat. It was cooked well and fell off the bones easily. Cut it into small pieces, place it in bowls or molds, and pour hot broth on top.
After 5-6 hours, the jellied pork and chicken can be eaten. If you don’t have enough spicy sensations, serve mustard and jellied meat.
Jellied chicken feet
Chicken feet are a wonderful product, which is often completely undeservedly rejected by the majority of buyers in markets and stores. You can also make excellent jellied meat from them, because chicken feet contain a lot of collagen, which, by the way, is very beneficial for bones and joints. In addition, such jelly will cost much less than the same aspic made from pork or beef, and is in no way inferior to them in taste. Required ingredients:
- 1 kg paws
- 0.5 kg chicken thighs or drumsticks
- 1 carrot
- 1 onion
- salt, pepper to taste
- lavrushka
The legs of chickens are covered with a kind of “scales” - you definitely need to get rid of them. This is not difficult to do - you just need to pour boiling water over the paws and leave for a couple of minutes. Then make sure that the excess skin is removed easily and naturally. We don't need claws in jellied meat either - we cut off this part. Place the washed legs, vegetables and chicken parts in a pan, pour water on top so that all the meat is covered.
Wait for it to boil, remove any floating fat and foam. Cook the future jelly for another 3 hours over low heat. We take out the meat and legs with vegetables, let it cool. Separate the meat from the bones - be careful, there are quite small bones in the legs. Strain the broth and add spices. Pour it over the chopped pieces of meat at the bottom of the molds. The dish will completely harden in 5-6 hours. You can also cook for it.
Recipe for a slow cooker - chicken jellied meat
A multicooker is a great invention that makes the life of modern housewives much easier. This technique will help you prepare many different dishes with minimal participation, including chicken jellied meat. Required ingredients:
- 1 medium chicken carcass
- 1 carrot
- 1 onion
- 3-4 cloves of garlic
- salt, spices to taste
To begin with, all products must be prepared - wash the poultry and peel the vegetables. Chop the chicken into not very large pieces. Place the meat and carrots and onions in the multicooker bowl, add salt and select the Stew mode on the control panel. Set the timer for 5 hours. If you are lucky enough to have a multicooker equipped with a pressure cooker function, then the cooking time can be safely halved.
In any case, you will have enough time to peel the garlic and put it through the press. So, the multicooker announced the end of the process with a sound signal. Remove chicken and vegetables from bowl and let cool. At this time, add garlic to the broth; if desired, you can add gelatin. Take the cooled chicken into pieces and separate the flesh from the bones. Cut the carrots. Prepare silicone or glass molds, place meat and carrots on the bottom, fill with broth. Refrigerate until hardened.
What dish is there no big holiday without? Of course, without jellied meat! Today we will prepare it from chicken, with and without gelatin, and learn the secrets of making a transparent, tasty jelly.
By the way, jelly and jellied meat are the same dish. It’s just that in the northern regions it is usually called jelly. Aspic ( jelly) - a dish of chilled meat broth thickened to a jelly-like mass with pieces of meat (from Wikipedia).
Jellied meat is not just a tasty, but also a very healthy dish. It is a medicine for our body, thanks to the presence of collagen, amino acids and B vitamins. Collagen is a building protein for the cells of our body and the basis of connective tissues (bones, cartilage, tendons), it slows down the aging process and reduces the abrasion of bones and cartilage, increases joint mobility.
Thanks to glycine, jelly successfully fights tension, fears and even depression.
B vitamins normalize the functioning of the nervous system, and the amino acid lysine promotes the absorption of calcium.
It contains natural gelatin, which has a beneficial effect on the condition of the joints.
So let’s start preparing this healthy and sometimes even necessary dish.
The main ingredient for classic jellied meat is domestic rooster. It is from the rooster that it turns out perfectly frozen, transparent and aromatic because the bones of this bird contain a lot of collagen. It is best to buy it, of course, on the market. Store-bought broiler meat is too soft, boils quickly and does not contain enough collagen and, accordingly, will not harden well.
2. Then the parts of the bird must be washed, placed in a container, filled with water and left to soak for 30 minutes to remove any remaining dirt and blood. Pour boiling water over the rooster's paws separately and leave for 30 minutes (after this the skin will be easily removed from the paws).
3. After 30 minutes, the rooster’s paws must be cleaned of skin and the claws cut off.
The chickens' paws also need to be washed and their claws cut off.
The rooster's head must be washed, cleaned and tied in gauze; after boiling, the head is thrown away directly in the gauze.
5. Place chicken feet on the bottom of the pan.
When preparing rooster jellied meat, it is important to maintain the proportions of meat and water: the meat should be covered with two fingers of water - for 1 kg of meat you need to add 1.5 liters of water.
6. Cover the pan with a lid, put it on the fire and wait for the water to boil. After boiling, the foam must be collected and the heat reduced.
Important! To make the jellied meat transparent, add a pinch of citric acid to the broth at the beginning of cooking.
Important! The meat should be cooked over very low heat with the lid ajar for 4 hours. It is necessary to salt the broth in two stages: at the beginning, add half a teaspoon of salt and at the end (an hour before cooking) another teaspoon of salt (or to taste).
7. Another hour before it’s ready, add whole carrots, whole parsley root, whole onion, unpeeled, seasonings: bay leaf, black peppercorns.
After 4 hours of cooking, the meat should easily separate from the bone, this will indicate that you can turn off the heat under the pan.
8. Take out the onion, parsley root, rooster's head and paws from the pan and discard. Then we take out the meat and set it to cool.
Let the liquid sit for 15-20 minutes so that all excess settles to the bottom. The fat from the surface can be collected and used for other dishes (porridge or potatoes).
9. Add garlic to the broth: for this we take a mortar (if there is no mortar, replace it with a bowl with a glass), sprinkle the garlic with a pinch of ground black pepper and salt.
Grind until smooth.
10. The meat is disassembled into small pieces by hand, only the tender ones are selected, without cartilage, skin and bones.
11. Place beautiful pieces of carrots, peas, and parsley on the bottom of the mold.
Place the meat up to about halfway through the pan.
Strain the broth using gauze (or through a sieve lined with a paper towel on top).
12. Take it to a cold place to harden or put it in the refrigerator.
Before serving the dish, the mold can be immersed in hot water for a few seconds so that the jellied meat can easily separate from the walls.
How to cook jellied meat correctly so that it is transparent
To make the jelly transparent, adhere to the following rules:
- Do not cover the pan tightly with a lid. The lid must be slightly open.
- The broth should not boil too violently; the surface of the water should quiver slightly from bubbles.
- After boiling, skim off the foam from the surface and do this from time to time throughout the cooking.
- Before starting cooking, add a pinch of citric acid.
- Throw in the onion whole and in the peel.
- It must be salted an hour before it is ready.
- Leave the broth to cool and then strain through cheesecloth.
Recipe for dietary jellied meat (without gelatin)
Jellied meat is a very nutritious, healthy and tasty dish. How many calories does it have? It depends on the meat from which it is prepared.
If the jelly is made from pork, it contains 180 kcal per 100 g. product. If it contains chicken meat – 120 kcal per 100 g. product.
For those on a diet, a version of this dish made from lean beef (80 kcal) or turkey (52 kcal) is suitable.
If you follow a protein diet or play sports, jellied meat is your dish.
I present to your attention a delicious jelly with turkey and chicken (without gelatin). To prepare it, prepare a three-liter saucepan.
To prepare we will need:
- Turkey legs – 3 pcs.
- Chicken legs – 3 pcs.
- Salt – 0.5 tbsp. spoons
- Allspice peas – 3 pcs.
- Black peppercorns – 5 pcs.
- Carrots – 1 pc.
- Onion – 1 pc.
- Garlic – 2-3 cloves
- Bay leaf – 3 pcs.
1. Wash the legs and soak them in plain water for 30 minutes. To make it easy to remove the skin from the turkey legs, pour boiling water over them for half an hour.
After this time, we cut off the claws from the paws and remove the skin. We also remove the skin from the legs.
2. Place the meat in a pan, fill it with water (2 fingers above the meat). Turn on the heat and wait for the broth to boil.
3. After boiling, carefully remove the foam. Throw allspice and black peppercorns into the pan. Add peeled carrots and whole onions to the pan. Cook the meat over low heat with the lid ajar for about 5 hours.
4. An hour before it’s ready, add salt and add bay leaf.
5. After 5 hours, turn off the heat on the stove. Remove the onion, bay leaf and paws. We don't need them anymore, so we throw them away. Leave the carrots for decoration.
6. Carefully collect the top layer of fat. We take out the meat and set it to cool. Squeeze the garlic cloves into the broth and cover the broth with a lid so that it is saturated with aroma.
7. The meat should easily separate from the bone. We take it apart into small pieces and distribute it into molds, also add carrots cut into beautiful shapes and greens.
Using a sieve and cheesecloth, pour the broth into the meat in the molds.
8. Leave to harden for about 3 hours.
Delicious festive chicken jelly
This version of jelly will delight your guests both aesthetically and tastefully. This masterpiece is not that difficult to make, try it.
- 700-800 gr. chicken thighs
- 3 chicken eggs
- 50 gr. green beans (strings)
- 2 carrots
- 1 onion
- 5 peas allspice
- juice of half a lemon
- 2-3 cloves of garlic
- 20 gr. gelatin (per 1 liter of broth)
- 0.5 tbsp. spoons of salt
- To make the broth more rich, you can add drumsticks or wings during cooking.
Step-by-step preparation video:
And the following salad recipes are also suitable for the holiday. They are easy to prepare and will look beautiful on the table :)
How to cook chicken jellied meat in a slow cooker
With the advent of multicookers in our kitchens, cooking has become even easier, and dishes are healthier and more varied. Jellied meat has now become very convenient to cook in a slow cooker. Here is a simple recipe using chicken meat and legs.
To prepare we will need:
- Small chicken – 1 – 1.5 kg.
- Chicken feet – 500 gr.
- Onion – 1 pc.
- Carrots – 1 pc.
- Bay leaf – 2 pcs.
- Carnations – 5 pcs.
- Black peppercorns – 5 pcs.
- Allspice peas – 5 pcs.
- Salt – 1 tbsp. spoon
- Water – 1300 ml.
- Garlic – 2 cloves
- Gelatin – 10 grams
- Parsley – 2 sprigs
- For decoration: boiled carrots, parsley, boiled eggs if desired.
Cooking time: 4 hours in the “meat stew” mode (100 degrees).
1. Wash the chicken feet and cut off the claws.
The chicken must be cut into pieces, the skin removed, and excess fat removed.
2. Place chicken, legs, peeled whole carrots, and whole onion in peel into a multicooker pan. Add seasonings: bay leaf, black pepper, allspice, cloves. Immediately add a tablespoon of salt.
Fill with water to the maximum permitted level (approximately 1300 ml of water is needed for this volume of meat).
3. Select the “meat stewing” program for 4 hours at 100 degrees.
4. After 4 hours, open the multicooker and remove the meat. Onions, paws - throw away.
5. Carrots are useful for decoration. We cut it into shapes. We separate the meat from the bones and cartilage and disassemble it into small pieces.
After cooling, a film of fat forms on top. It must be collected and removed, and the broth itself must be filtered through cheesecloth.
6. Place carrots for decoration and parsley on the bottom of the mold (you can put peas or corn, you can put a boiled egg).
Then lay out a layer of chicken meat and finely chopped garlic.
If you like very frozen jellied meat, add 10 grams of dissolved gelatin.
7. Place the jelly in a cool place or refrigerator for 3 hours.
Done, bon appetit!
Chicken jellied meat with gelatin
Jellied - a cold dish of meat or fish, doused with a gelatinous broth. This dish is a close relative of jellied meat. But in classic jellied meat, unlike aspic, it is not customary to add gelatin.
To prepare we will need:
- Chicken drumsticks (wings, thighs) - 1.2 kg.
- Medium carrots - 2 pcs.
- Onions - 1 pc.
- Salt - to taste
- Bay leaf - 3 - 4 pcs.
- Garlic - 3 cloves
- Gelatin - 1 - 2 tbsp. spoons
- Vegetable seasoning - 20 gr.
- Greens - for decoration
- Mayonnaise - for decoration (top layer of aspic)
This is a quick option for preparing jellied meat; we don’t have to boil chicken legs and bones for several hours so that collagen is released from them. Instead of collagen we will have gelatin.
1. Boil the meat as usual (about 1 hour). Cook onions and carrots together with the meat. 10 minutes before the end of cooking, add 3-4 bay leaves.
2. Take out the meat and separate it into small pieces.
3. Brew gelatin with warm broth at the rate of 1 tbsp. l. gelatin per 1 cup of broth.
4. Add chopped garlic and vegetable seasoning to the broth with gelatin.
5. Prepare the decoration for our aspic. To do this, cut the carrots into thin slices.
6. From now on we will make a beautiful holiday dish; we will have to tinker a little, but the result will justify all our efforts.
Fill the mold with the first layer of our transparent broth, about 0.5 centimeters high, and put it in the refrigerator to harden. Meanwhile, roll the carrots into buds.
When the first layer has set, we put the decor of carrots and herbs on it, fill it with transparent broth (about 0.5 cm) and put it in the refrigerator again to harden.
7. In a separate container, mix 50 grams of mayonnaise with a small amount of cooled broth with gelatin (you can add a little brewed gelatin so that the mayonnaise layer hardens well).
8. Pour the white layer into the mold and put it in the refrigerator again to harden.
The next layer will be meat; we fill it with the remaining broth and put it in the refrigerator overnight.
In the morning we take it out and enjoy our masterpiece!
To easily remove the aspic from the mold, you need to hold it in a hot bowl of water for a few seconds.
Bon appetit!
Delicious recipe for jellied pork legs and chicken
The most common problem when making jelly is that it does not set. Some solve this problem by adding gelatin to it. But real jellied meat should harden not by adding gelatin to it, but by collagen, which is contained in the bones and cartilage of animals.
So, for the jellied meat to freeze, you need a sufficient amount of bones and cartilage, and for it to be tasty, you need enough meat. Ultimately, the success of this dish lies in the correct ratio of bones and meat. It should be approximately 1:2, that is, for one part of bones and cartilage, two parts of meat. If you take too much meat, the jellied meat will not harden.
To prepare chicken and pork jelly we will need:
- Pork legs – 1 kg.
- Small chicken – 1 pc.
- Onion – 1 pc.
- Carrots – 1 pc.
- Bay leaf – 4 pcs.
- Allspice – 6 – 8 peas
- Black pepper – 10 peas
- Garlic – 1 head
- Salt - to taste
We buy fresh pork legs with hooves.
Frozen legs will not work. If the meat has been frozen and thawed several times, the jellied meat will not freeze well because When frozen, collagen loses its properties.
1. Before cooking, we treat the leg with the claw so that the prepared dish does not have an unpleasant odor. We clean the leg with a steel wool under running water. We make a cut along the leg. Then fill them with milk and water (half a liter of milk and 200 ml of water) for 30 minutes. After half an hour, you can clean the legs again using a steel wool.
2. Cut the chicken into pieces, wash it and also soak it for 30 minutes so that dirt and remaining blood come out of the carcass.
3. Place the washed meat in a pan
Fill it with water (this volume of meat will require approximately 3 liters of water). Place the pan on the fire and wait for the water to boil.
15 minutes before readiness, add garlic.
6. Remove the meat and leave it to cool, and strain the liquid through a sieve or cheesecloth.
7. Break the meat into small pieces, put it in a mold and fill it with broth. Place the jellied meat in a cool place for at least 3 hours.
To beautifully remove the jellied meat and decorate it, place the form with the jellied meat in hot water for a few seconds, and then pry off the edges with a silicone spatula.
Decorate the dish and serve.
Chicken jellied chicken “Chicken under the snow”, cooking video
I bring to your attention a delicious holiday version of jellied meat with chicken.
To prepare we will need:
- Chicken – 1 pc.
- Onion – 1 pc.
- Carrots – 1 pc.
- Allspice peas – 6 pcs.
- Garlic – 2 cloves
- Processed cheese – 1 – 2 pcs.
For filling:
- Chicken broth – 1 l.
- Gelatin – 20 gr.
- Horseradish - 2 tbsp. spoons
- Mayonnaise – 5 tbsp. spoons
- Lemon – 1 pc.
Bon appetit!