Jellied meat or jelly is a favorite snack for many guests at the holiday table. Cooking allows you to experiment with flavor and decoration, resulting in a mouth-watering culinary masterpiece.
In the article you will find words synonymous with jellied meat. You will see the word “aspic”, which is synonymous with jellied meat, just like the word “jelly”.
Today you will learn different recipes for chicken aspic, or rather, from its parts. Each housewife will be able to choose for herself the recipe that will become not only a hit but also a favorite for many years.
In this article we will look at the most popular recipes:
Chicken jellied meat (chicken legs) - a delicious and simple recipe without gelatin
We will need:
- Chicken legs - 5 pcs.
- Carrots - 1 pc.
- Onions - 2 pcs.
- Black pepper - 12 peas
- Garlic, bay leaf, salt
Jellied chicken legs - preparing the recipe step by step
- Fill the prepared chicken legs with water, add onions, carrots, black pepper, bay leaves, salt and put on fire. First cook over high heat, and after boiling, reduce the heat and continue cooking for 1.5 - 2 hours over low heat. Be sure to remove and remove the foam.
2. We take out the cooked legs and look: the meat should come away from the bones well. Remove the skin and cut the meat into small pieces.
3. Strain the cooking liquid from the meat into a cup.
4. Cut the carrots into circles and place them on the bottom of the dish in which we will make jellied meat. You can put some green leaves.
5. Place pieces of chicken meat on the carrot circles.
6. Pour the strained cooking liquid over the meat in the bowl.
7. Add squeezed garlic and level the surface. Place the cooled contents and dishes in the refrigerator until the morning.
8. The next day, we take the dishes out of the refrigerator, touch them with a fork and determine that the surface is quite elastic - as it should be.
9. Separate the jellied meat from the walls of the dish with a knife.
10. Cover the dishes with a plate and turn them over.
11. We wait a little and watch when the contents slide onto the plate.
12. Chicken jelly is ready. We cut off a piece and admire its contents, try it and say: Delicious!
How to cook chicken jellied meat - recipe with gelatin
Ingredients:
- Chicken drumsticks – 1200 kg
- Carrots - 2 pcs.
- Onion - 1 pc.
- Seasoning, garlic, salt - to taste
- Gelatin
- Mayonnaise
- Greens for decoration
Cook chicken shanks for 1 hour with onions and carrots, add bay leaves 15 minutes before the end of cooking. We separate the meat from the bones and disassemble it into pieces. Strain the cooking liquid.
Preparing the recipe
- Pour gelatin with warm broth at the rate of 1 tablespoon per 1 glass of broth. Leave to swell. Then mix it with the broth.
2. Pour 0.5 cm of broth into the bottom of the mold and put it in the refrigerator to harden.
3. Pour broth into mayonnaise and stir.
4. Pour out some broth. Add 1 tbsp to the remaining broth. spoon of vegetable seasoning and squeeze out the garlic cloves.
5. Carrots cut into strips with a vegetable cutter and rolled into rolls (roses) for decoration.
6. Take the mold with the frozen layer of broth out of the refrigerator and lay out the roses and green leaves. Then fill it with a 0.5 cm layer of poured transparent broth and put it back in the refrigerator to harden.
7. And the next layer (third) is a layer of mayonnaise diluted with broth. We put it in the refrigerator.
8. Take the mold with frozen layers out of the refrigerator and lay out the meat. Pour broth with vegetable mixture and garlic on top of the meat. Place in the refrigerator overnight.
9. Remove from the refrigerator and lower the mold into hot water. Cover the top with a plate and turn over. The contents come away well from the walls of the mold.
10. Chicken jelly with gelatin is ready.
Jelly from chicken feet - delicious video recipe
Chicken jellied meat (aspic) - a delicious recipe for the whole family
Meet chicken aspic, which is quite dense and holds its shape well. The recipe contains gelatin, so you can cook it from a whole chicken or other parts of it.
Ingredients:
Preparation
- Place the prepared chicken meat into boiling water. No need to add salt yet. Place the washed and peeled carrots entirely in a pan of water. Wash the onion, but do not peel it, and also put it in the pan. Onion peels will give the broth a golden hue. Put all the spices into the pan.
- As soon as the water boils, turn the heat to low. The broth should not boil, otherwise it will be cloudy and will boil down quickly. Leave the lid half open. Cook the broth for 2 hours.
3. After 1.5 hours of cooking, add 1 tbsp. spoon of salt.
4. If the meat easily separates from the bone, it means it is ready. We take out the meat and let it cool a little.
5. Strain the broth through a fine sieve or cheesecloth.
6. Separate the meat from the bones and skin and cut it into small pieces. Salt if necessary.
7. Pour gelatin with half a glass of cold water and let it swell for 20 minutes.
8. You may have a question: How to correctly calculate the amount of gelatin? Because the volume of meat you have may be different and not the same as in this recipe. Therefore, know that 25 - 30 grams of gelatin are taken per 1 liter of broth.
When you take 25 g of gelatin, the aspic will not be so dense. There are people who love jellied meat just like this, so that it shakes (swings).
9. Divide the pieces of meat into two containers.
10. Place decor from boiled carrots on top of the meat. You can add green peas or corn if desired, or green parsley leaves.
11. Combine the swollen gelatin with the broth and stir well until smooth over low heat. We do not bring it to a boil, otherwise the gelatin will lose its veining properties.
12. Carefully pour the broth into containers so as not to spoil the decor.
13. Place the cooled aspic in the refrigerator overnight. The next morning the chicken aspic is ready.
14. The aspic cuts well and holds its shape remarkably well.
Make this aspic for your family - you won’t be indifferent!
Jellied chicken gizzards - a simple jelly recipe
Check out a decent and budget-friendly version of chicken aspic. The dish will decorate the holiday table well and will undoubtedly be suitable for weekdays.
Ingredients:
- Chicken stomachs - 1000 g
- Chicken breast frame - 1 pc.
- Carrots - 1 pc.
- Onion - 1 pc.
- Garlic - 3 cloves
- Gelatin – 25 g
- Bay leaf - 4 pcs.
- Allspice peas - 4 pcs.
- Pepper mixture - 6 pcs.
- Water - 2 liters, salt - to taste
Preparation
- We clean the stomachs, remove all yellow films from them and wash them thoroughly.
2. Clean stomachs and chicken breast without meat - place in a 3 liter pan.
3. Pour water into the pan so that it covers the contents and place on high heat. Bring to a boil, skim off the dirty foam and pour out the water. We wash the stomachs under running water and put them back into the pan.
Pour clean water into the pan again, add: carrots, onions, spices, garlic. Cook the contents for 2.5 to 3 hours. First, turn on high heat and bring to a boil, then reduce it and cover loosely with a lid. After 2 hours of cooking, add 2/3 tbsp of salt. spoons.
4. Using a slotted spoon, remove the contents onto a plate.
5. We do not use the chicken breast bone, but cut the gizzards into pieces the size as in the photo. At the bottom of the molds we put decor from figurines of carrots and green leaves, and sprinkle pieces of stomachs on top.
6. Strain the broth and mix with pre-soaked gelatin. Stir over low heat as in the previous recipe. Pour the broth into the bowls with the stomachs. Place the cooled bowls and contents in the refrigerator overnight.
7. In the morning, take out the molds, separate the aspic from the walls with a knife and turn it over onto a beautiful dish. We see a decoration made of carrot hearts.
8. On the second plate there is a decoration made from the leaves of a sprig of parsley.
9. Cut off a piece and see a hearty dish of stomach meat.
Chicken gizzard aspic is ready at home.
Chicken aspic with horseradish
Horseradish gives the jelly a special taste and stimulates the appetite. The recipe is rare and interesting.
Ingredients:
- Chicken fillet – 300 g
- Table horseradish - 100 g
- Natural yogurt – 100 g
- Gelatin - 1 package
- Curry - to taste
- Sugar, salt, pepper, herbs - to taste
Preparation
- We clean the chicken fillet from fatty fibers and wash it.
2. Cut the chicken meat into small pieces.
3. Place the pieces in boiling salted water and cook for 15 minutes.
4. Meanwhile, take gelatin and prepare it according to the instructions on the bag. Pour it into a container and pour warm water, stir and leave to swell.
5. Place horseradish in a cup and add yogurt to it for a delicate taste (you can add sour cream or cream).
6. Stir horseradish with yogurt and add a pinch of salt and a pinch of sugar.
7. Then add 2 tbsp. spoons of swollen gelatin and mix.
8. Pour the mixture into a saucepan and put it on very low heat to slightly dissolve the gelatin, but do not bring it to a boil.
9. Take a silicone mold with many small molds. Fill the bottom of each mold with the prepared mixture of horseradish, yogurt and gelatin. Place the completed form in the refrigerator.
10. Into container. where the chicken meat is cooked, add curry and a little black pepper. We need a colored broth, not a clear one.
11. Add the remaining gelatin to the hot broth with chicken and turn off the heat.
12. Take out the mold with the frozen and thickened layer at the bottom of the molds.
13. Using a spoon, take the meat out of the broth and put it in all the small molds.
14. Pour broth on top of the molds with a spoon. Place the mold in the refrigerator to harden.
15. After hardening within 1 hour, take out the mold, cover with a plate on top and turn over. We release the aspic from the mold and here it is in front of you.
16. Make a bright accent in the middle of the plate with fresh dill.
You have learned the secret of making chicken aspic with horseradish.
Chicken aspic with decoration - video recipe
The aspic turns out beautiful and tasty.
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 jellied rooster, 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: to do this, take a mortar (if you don’t have a 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. Meat is separated into small pieces by hand, only tender meat is 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 strained 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 disassemble 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 people 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.
All foam formed must be collected and discarded.
4. Then put on the lowest heat with the lid ajar and cook for 5 hours, removing foam and fat from the surface from time to time.
5. An hour before readiness, add salt and add whole onions and carrots to the broth.
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!
This ancient dish takes a very long time to cook and has its own secrets. In this article we will try to briefly introduce you to some rules for preparing jellied meat.
What should the meat be like?
It is important to know what jellied meat is made from. Not any meat is suitable for its preparation. Usually the dish is cooked from pork legs, ears or chicken, turkey, and beef is also used. The presence of bones is very important. It is thanks to them that the jellied meat freezes. It cannot be made from pulp alone. If you cook, it is preferable to opt for a rooster. Its meat is more suitable for producing a strong jelly broth. You can also use chicken, but not store-bought chicken legs, but homemade ones and not very young ones. Ideally, it is better to cook (meat) and pork legs (excellent strong broth). And if you have to prepare a dish from products that are available, use gelatin for better hardening.
Selection of cookware
The pan should be large enough so that the meat is completely submerged in water. It is better to take a low container that is wide enough. Then the fire will be evenly distributed along the bottom, which will ensure the desired moderate boil. Don't forget to prepare the dishes for pouring the jellied meat in advance. It is practical to divide the finished meat and broth into several small ramekins. The strong jelly broth is poured into shaped containers, which are then turned over onto plates for beautiful serving as a cold appetizer.
An important point - boiling
A very important detail is the clear broth. It can only work if you very carefully collect the foam from the meat when boiling. If you cook chicken jellied meat, things are simpler - there will be little foam. When using pork legs, do not skip the boiling point, otherwise you will have to strain the hot broth through a fine sieve.
Cooking process
There is no need to let the broth boil too much, as the liquid may decrease too much in volume, and it is not recommended to add water afterwards. This may degrade the taste of the dish. Do not shorten the required time. For example, it will take at least 6 hours to prepare chicken jellied meat. If using pork, five will be enough.
Maintaining proportions
Learn to choose the golden mean, that is, the amount of meat should correspond to the volume of water taken. Approximately stick to the following - take no more than 3 liters of water per 1 kg of meat. Otherwise, you will end up with one of two things: the jellied meat will not harden due to a weak broth, or there will not be enough liquid. Jellied meat is usually salted at the end of cooking, and then all the spices are added (garlic, ground and whole pepper, aromatic herbs).
How to cook chicken jellied meat. Recipe
1. Take a chicken or leg (1.5 kg) and cut into equal parts. Fill with 3-4 liters of cold water. In the same pan, place peeled two or three carrots and a whole onion.
2. Bring to a boil and skim off any foam that forms.
3. Add finely chopped onion (1 piece) and cook over low heat for 6 hours with the lid closed.
4. After boiling for an hour, remove the onions and carrots (they will be needed later to decorate the dish.)
5. At the end of cooking, add 3-4 bay leaves, 5-6 black peppercorns and about a tablespoon of salt. Taste and let simmer for another half hour.
6. After turning off, remove the meat and let it cool slightly. Separate the bones and skin. Cut the half-cooled pulp into equal pieces.
7. In each ramekin, if it turns over, place carrot pieces on the bottom, then meat. Pour broth on top. Once cooled, place in the refrigerator.
8. The dish is ready and has a dense consistency after 8-12 hours. Serve garnished with herbs, mustard and horseradish. Enjoy your tasting!
Elena 01.11.2018 7 3.4k.
When we hear the word jelly, we most often think of beef legs and pork knuckle, but chicken jellied meat is no less tasty. Gourmets highly appreciate this dish both for its taste and for its low calorie content.
A softer and more dietary product than meat, it is suitable for baby food, and those losing weight should take a closer look at this dish.
Many housewives do not consider poultry meat for cooking cold meat, believing that it contains few gelling substances. In fact, cartilage, bones, legs, legs, wings, neck and even skin contain these substances. And the value of jellied meat, which is cooked from chicken feet, is not only that it freezes well, it is also a very useful product for our joints.
Chicken feet contain many useful substances, but, first of all, I would like to say about collagen. It is the building block of cartilage tissue. Some of the collagen is destroyed during cooking, but enough of it remains to have a beneficial effect, providing elasticity and firmness to the cartilage.
So take a closer look at this dish. As a cold snack, jelly is often present on the New Year's table. Don’t forget to prepare this, this vigorous seasoning is simply necessary for jellied meat.
Chicken jellied meat with gelatin (step-by-step recipe)
Well, you say, they said that there are gelling substances in chicken meat, but you offer a recipe with gelatin. In fact, gelatin will not spoil the chicken jelly; it will be just as tender and tasty.
The beauty is that jellied meat prepared according to this recipe will not require you to cook for many hours, but the dish will turn out dense and will hold its shape well.
Products for the recipe:
- chicken legs - 1 kg.
- carrots - 1 pc.
- onion - 1 pc.
- bay leaf - 2 leaves
- peppercorns - 4-6 pcs.
- gelatin - 30 gr.
- salt to taste
- water - 2 liters
How to cook:
How to cook jellied chicken thighs without gelatin
Using the correct cooking technology, you can get chicken jellied meat without gelatin. The main thing is to take the meat on the bones and spend more time on the dish than the previous recipe.
What products will you need:
- chicken leg - 2 pcs.
- chicken wings - 2 pcs.
- onions - 2 pcs.
- carrots - 1 pc. large size
- black peppercorns - 6-8 pcs.
- bay leaf - 3 pcs.
- garlic - 4 cloves
- eggs - 2 pcs. For decoration
- water - 4.5 liters
- salt to taste
Step by step recipe:
Chicken foot jelly
By adding chicken legs to the jellied meat, you will not worry whether the dish will harden or not. The paws contain enough gelling agent to make the jelly dense without additional thickeners. At the same time, it turns out to be tender and pleasant to the taste, and we have already talked about the benefits for joints.
Do you know that in China and other Eastern countries, chicken feet are considered a delicacy and their cost is much higher than other parts of the carcass.
Fortunately, our price is lower so far, so the jellied meat will be quite inexpensive.
Required Products:
- chicken feet - 700 gr.
- chicken fillet - 600 gr.
- vertebral part - from 1 chicken
- carrots - 1 pc.
- onion - 1 pc.
- black peppercorns - 15 pcs.
- bay leaf - 3-4 pcs.
- garlic - 3-5 cloves
Cooking process:
For the holiday table, you can make it in portioned molds, garnished with herbs and carrots. 
Another option that is relevant for the coming Year of the Pig is to pour jellied meat into a plate and, before it hardens, plant pigs made from boiled eggs. From pieces of sausage, make ears, a tail, and eyes from pepper pots. Then put it in a cool place to harden. 
Jellied chicken feet will harden within 3 hours.
New Year's pig: jellied pork knuckle and chicken in a bottle
If you still can’t imagine jellied meat without pork, then you can make a combined version. Chicken and pork go well together, and the resulting jellied meat is very tasty.
Take a closer look at the design of the dish, it will be suitable for any holiday table, and for the coming 2019 it will be a 100% hit.
Ingredients:
- pork knuckle - 1 pc.
- chicken legs - 2 pcs.
- chicken wings - 2 pcs.
- onions - 1 pc.
- carrots - 1 pc.
- bay leaf - 3 pcs.
- peppercorns - 10 pcs.
- garlic - 4-6 cloves
for registration:
- liter plastic bottle with wide neck
- sausage
- cloves (spice)
- toothpick
How to cook and decorate:
Jellied meat should never be salted at the very beginning, since during those long hours while the meat is cooked, the broth will evaporate and you can make a mistake with the salt. It is better to do this 0.5 - 1 hour before the end of cooking.
Why do you add unpeeled onions when cooking jellied meat? The answer is simple - so that the broth acquires a beautiful golden color.
- this is another option on how to decorate a table for the celebration of the Year of the Yellow Earth Pig.
Video recipe on how to cook jellied meat in a slow cooker from homemade chicken
A slow cooker greatly simplifies the process of preparing jellied meat and this does not in any way affect the quality of the dish; it will still be just as tasty. Therefore, if you have a slow cooker, but have not yet cooked jelly in it, then watch the video.
Recipe for jellied chicken and pork feet
There is very little meat in pork legs, but they contain what is valuable for dense jelly - skin, tendons, bones. Another valuable thing is that they have no fat, so by combining pork legs and chicken meat you can get a tasty and, most importantly, dietary version of chicken jellied meat.
Required Products:
- chicken legs - 2 pcs.
- pork legs - 2 pcs.
- chicken fillet - 3 pcs.
- carrots - 1 pc.
- onions - 1 pc.
- bay leaf - 3 pcs.
- peppercorns - 6-7 pcs.
Step-by-step cooking recipe:
Jellied chicken feet and beef (video recipe)
In the video, watch another recipe using chicken legs, thanks to which, as you remember, the dish freezes well, and beef will be the meat component. Another reason to use chicken feet is that they contain glycine, a substance that has a positive effect on the human nervous system.
People noticed that guests who ate jelly from chicken feet at the holiday table complained less often about a hangover. All this thanks to glycine. It calms the nerves and neutralizes the toxic breakdown products of alcohol.
The article presents a variety of recipes for making homemade chicken jellied meat. As you can see, it can be prepared exclusively from chicken meat with or without gelatin; you can make assorted dishes by adding pork or beef. Therefore, whichever option you choose, it will not disappoint you.
Bon appetit!
Autumn and winter are a great time to cook jellied meat, especially since there are so many holidays coming up. And now everyone is starting 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 goodies, these are all kinds. But I’m sure that jellied meat is also present on the holiday table for quite a lot of people.
I have already talked about how to cook. This is what I cook most often, but sometimes I want to add something new. That's why I'm thinking about cooking it from chicken for the next celebration. This is what this article will be devoted to.
Chicken is a more budget-friendly product than pork or beef, but no less tasty. The dish made from it is low in calories and light. And the broth is more transparent and light in color, unlike other types of meat. Well, let's get started?
Chicken jellied meat with gelatin
A very quick way to prepare jellied meat, of course, involves 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 love this recipe and highly recommend it!
We will need:
- chicken legs - 1 kg;
- carrots - 100 g;
- onions - 1 pc.;
- gelatin - 30 g;
- spices, salt;
- greenery.
Preparation:
1. Remove the skin from the legs. We don't need it in the dish itself, and besides, it contains a lot of fat.
2. Peel the carrots. You don’t have to peel the onions, this will give the broth a golden, beautiful color. But you definitely need to wash it and trim the root.
3. Place the meat, carrots and onions in a pan, fill it with water and put it on the stove to boil. After boiling, reduce the heat and skim off the foam that appears on the surface. Add salt and continue cooking, adding spices, namely bay leaf and allspice.
The total cooking time is approximately 1-1.5 hours. The meat should come away from the bone.
4. Then remove meat, vegetables and spices from the broth. And we filter it. To remove fat from the surface, you can soak it with a paper towel several times.
It is necessary to strain so that the jellied meat is transparent.
5. Pour gelatin with a small amount of cooled broth, stir until it dissolves and pour it into the rest of the broth. Alternatively, follow the instructions on the package as they may vary.
If the gelatin does not completely dissolve, then strain so that its grains do not get caught in the jellied meat.
6. Separate the meat from the bone and separate it into fibers.
7. If you use carrots and greens for decoration, then make the necessary figures out of them and simply cut the carrots into rings. If not, then simply skip this and the next steps.
8. Place pieces of carrots in the shape of a flower on the bottom of the plate and add parsley.
9. Lay out 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 form with jellied meat over onto a serving dish, having first lowered the form into warm water, so it will be easier to get it out.
I suggest another way to decorate the dish. It is more traditional: we put meat on the bottom of the mold, and on top we make a pattern of carrots and parsley. Fill with broth. There is one thing! The carrots will float, so fill the jellied meat with broth and send it to cool. Then we take it out of the refrigerator and fill it again with a small amount of broth. This way all the decoration will be inside the jellied meat!
Transparent chicken jellied meat without gelatin (broth on chicken feet)
If you do not use gelatin to prepare jellied meat, then you need to replace it with something, otherwise the broth simply will not harden. This is why in this recipe the broth is cooked on chicken legs, thanks to them the broth is strong and hardens well.
We will need (for a 5 liter pan):
- chicken legs or thighs - 1.5 kg;
- chicken necks without skin - 1.4 kg;
- chicken feet - 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. Place the washed chicken legs, skinned chicken necks and legs into a 5 liter pan and add 2.5 liters of water. We put it on the stove. When the water boils, let it boil for two minutes.
The claws of the paws must be trimmed.
2. Then drain the first broth, rinse the meat and the pan. We put everything back into the pan, fill it with clean water and put it back on the stove to boil over high heat. Once foam appears, it must be removed. Then turn the heat to low, cover with a lid and cook for 3 hours.
3. 30 minutes before the end of cooking, add garlic, onion, salt, pepper and bay leaf. If you use celery, then add it too.
4. Remove the finished broth from the heat and let it cool until warm.
5. Remove bones from legs and thighs. We remove the meat from the necks, do it carefully, and we won’t need the paws anymore.
6. Place the meat, separated into fibers, on the bottom of the molds and fill with strained broth. We put it in the refrigerator.
If you cover one of the molds with cling film, you can easily make upside-down jellied meat.
7. Decorate as desired. This can be done by cutting the white of a hard-boiled chicken egg and placing it in the shape of a flower. And grate the yolk into the center. The result is incredible beauty!
How to cook chicken jellied meat in a slow cooker with gelatin?
A 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 terms of time you will cook it for the same long time as on the stove, but all that will be required of you is just to put the chicken in a bowl and set the required mode. There is no need to stand and control the process, the technology will do everything itself. Make the most of this recipe and your slow cooker!
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 into pieces and place in a multicooker bowl. Fill with cold water to the top mark, turn on the “Stew” mode, and set the cooking time to 5 hours. And that’s it, you can calmly go about your business.
2. An 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 preferences. Close the lid and continue cooking for another 1 hour.
3. We take the chicken out of the broth, let it cool a little, remove the skin and bones, chop the meat itself and put it on the bottom of the molds.
4. In a separate bowl, pour gelatin with slightly cooled broth, stir periodically and wait until the grains are completely dissolved.
5. Meanwhile, peel the garlic and squeeze it directly into the broth. Pour the dissolved gelatin here. Mix everything thoroughly and pour in the meat, straining the broth.
You can decorate as desired. In this case, a green onion has been added for beauty and color.
6. Let it cool a little, then put it in the refrigerator until it hardens completely. Beautiful, transparent jellied meat will surprise your guests with its taste!
Delicious chicken jellied meat in a bottle
A very interesting and unconventional serving of jellied meat in the form of a roll. It can be sliced and eaten like ham or sausage. At the same time, you cook it yourself and 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 arbitrary pieces and place in a pan. Add bay leaf, salt and peppercorns. Place on the fire, bring to a boil, then switch to low heat and cook for 1 hour.
2. Take out the finished meat and leave it until it cools. Pour about 0.5 liters of broth from the pan into a separate container.
3. Squeeze a couple of cloves of garlic into the slightly cooled broth that we poured and pour gelatin into it, as well as your other favorite spices if desired. Mix everything very thoroughly so that the gelatin is completely dissolved.
4. We cut the meat and cut it into medium-sized pieces. Mix it with green peas, after draining the water. We also pour our broth here. Mix everything.
5. Now comes the fun part! We take a plastic bottle, cut off its neck and fill it with our meat mass, compacting it lightly, for example, with a masher. This will make our roll more dense. Place the bottle in 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. Take out the chicken roll and cut it into pieces like sausage. We have a very unusual snack.
See how a similar roll can be shaped like a pig. Very relevant for the New Year 2019!
How to properly cook jellied pork legs and chicken at home?
The meat component in this recipe is chicken. Pork legs here play a huge role in the rich broth. Since we will not use gelatin, we need the jellied meat to freeze well. This 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 the pork legs in cold water, rinse and clean them thoroughly. We also wash the chicken and cut it into pieces. Place the pan with meat and water on the stove. After boiling, remove it from the stove and drain the first broth. We rinse the meat and the pan and fill it with water again and set it to boil.
2. When the water boils, remove the resulting foam. Reduce the heat to low and leave our jellied meat to simmer for 5-6 hours.
The meat should cook until it starts to fall off the bones.
3. An hour before the end, add carrots and onions to the pan. They can be put whole or cut into large pieces.
4. Half an hour before it’s ready, add seasonings and salt to the broth.
5. Remove the meat and vegetables from the pan and strain the broth. When the meat has cooled, we cut it, removing the bones. Squeeze the garlic here and mix it with the meat pieces.
6. Place chopped carrots on the bottom of the dish for decoration, then a line of meat. Fill everything with broth. Let it cool at room temperature and then put it in the refrigerator.
7. The finished 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 jelly from pork knuckle and chicken
Chicken goes perfectly with any other type of meat. After all, it is quite lean and non-greasy, and the breast is quite dry. Therefore, by combining it, for example, with pork knuckle, you can achieve the optimal flavor combination. In such aspic there will be everything in moderation.
We will need:
- chicken - 1 pc.;
- pork knuckle - 1 pc.;
- onions - 2 pcs.;
- garlic - 1 head;
- salt - 4 teaspoons;
- allspice - 5-7 pcs.;
- black peppercorns - 10 pcs.;
- bay leaf - 3 pcs.
Preparation:
1. Soak all meat overnight in cold water. You don’t have to do this, but this way it is better cleaned and blood and dirt are removed. Then we wash all the parts very well and remove 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 heat to the lowest setting. 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. Carefully remove the meat from the finished broth. And squeeze the garlic into the pan with the broth and boil it again for literally one minute so that the garlic releases its juice. Then we leave it to cool.
5. And at this time, let's start parsing the meat, separating it from the bones and chopping it into fibers. Place it on plates and fill it with strained broth.
6. Leave until cool, and then transfer to the refrigerator until completely frozen. The resulting greasy 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 jelly, then be sure to try cooking it. There's 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 trim their claws.
Chicken jellied meat is definitely worth trying not only to eat, but also to cook. I think you already understand that this is not too troublesome. The dish turns out beautiful, transparent and healthy. And also very inexpensive!
Follow the recipes, add your favorite ingredients and spices, decorate, get creative and come up with different decor for your dishes. And every time your table and food will create a sensation!
Bon appetit!