Jellied meat from store-bought chicken. Recipe: Chicken jellied meat - without gelatin on chicken feet. Chicken jellied meat with gelatin

Prepare the chicken. If necessary, defrost it. Check that the feathers are plucked properly. Gut the chicken, cut off the butt and neck (I don't like them, but if you like them, leave them). The chicken should be cut into pieces. How you cut it is up to you. Can be cut in half, into quarters or into small pieces. This doesn't matter because the cooked chicken will need to be mashed or cut into small pieces.

Set the broth to simmer. Place the chicken and seasonings in the water, I used coriander, peppercorns, salt and basil. Simmer the broth over low heat (the heat should be low for the broth to be clear) for about 4 hours. During this time, peel the carrots and onions, wash the root vegetables and cut into pieces. Place the vegetables in the broth and cook for about 40 minutes. Add garlic and bay leaf to the almost finished broth. Cover the broth with a lid and let it sit for another 20 minutes.

Remove the chicken from the broth and divide it into small pieces. This can be done using a fork or knife; you should not allow the pieces to be very small, like puree. I carefully remove cartilage, skin and other by-products from the chicken, but if you like your jellied meat to be crunchy, leave them. Place the chicken on the bottom of a large plate, which will serve as a form for the jellied meat. After placing the chicken, cut the garlic into circles and the carrots into stars.

Boil the eggs hard. Place the eggs in salted water and cook them for about 10-13 minutes. When the eggs are boiled, cool them, peel them and cut them into beautiful shapes. Place the eggs on the meat and top with boiled carrots, parsley and garlic. Strain the broth through a culinary sieve so that pieces of onions and carrots do not get into it. Pour the broth into the mold, do not stir it. Once the broth has cooled completely, place the pan in the refrigerator until completely set. Ready!

Chicken jellied meat is a low-calorie version of a popular dish, without which almost no festive event is complete, especially in winter. Previously, jellied meat was prepared from beef or pork, when the meat ingredients were boiled for a long period and the result was a meat broth with a jelly-like consistency. Today jellied meat in various interpretations is present in many cuisines of the world. Modified with many exotic additives, this snack is recognized by gourmets in many countries. Modern cooking offers jellied meat from vegetables, fish, seafood, and there are even dessert options - with fruits, berries, chocolate and coffee. But the most tender, low-calorie and delicious jellied meat is made from chicken. For its preparation, parts of the chicken carcass are most often used, characterized by a sufficient amount of gelling substances: legs, cartilage, wings, drumsticks, and back. Breasts are not suitable for this dish: even with very long cooking it is difficult to achieve the required broth structure.

Chicken products are boiled until fully cooked so that the meat comes off the bones easily. This requires from 2 to 4 hours. After cooking, remove the chicken and strain the broth. To make the broth more elastic, gelatin is added to it. Many are confused by the fact that this ingredient has to be added to chicken jellied meat and that supposedly gelatin can ruin the taste of the dish. But such fears are completely unfounded. Jellied meat with gelatin turns out to be more elastic and dense, but at the same time it does not cease to be aromatic, rich and tasty.

Chicken meat is separated from the bones and placed in a container where the jellied meat will be cooled. Carrots, boiled eggs, herbs and other ingredients are beautifully laid on top of the meat, poured with prepared broth and cooled.

A simple recipe for chicken jellied meat with gelatin

You won’t cook jellied meat every day - it’s too long a process, but sometimes such a dish can be made. Thanks to chicken, the food turns out to be inexpensive, tasty and practically dietary.

Ingredients:

• chicken wings - 600 g;
• chicken drumsticks - 500 g;
• carrots - 2 pcs.;
• onion - 1 pc.;
• lemon - a couple of slices;
• egg - 1 pc.;
• bay leaf, pepper, salt;
• garlic - 5 cloves;
• gelatin - 1.5 tbsp. l.;
• peppercorns - 3 pcs.

Cooking method:

1. Wash the chicken drumsticks and wings, place them in a saucepan and fill with water.
2. Peel onions and carrots (1 pc.), place in a pan with drumsticks. We put the chicken on the stove. After boiling, remove the foam, add peppercorns, salt, bay leaf. Cook for about 4 hours until the meat begins to easily separate from the bones.
3. Boil the eggs and the second carrot until tender.
4. Remove the finished chicken from the broth. Separate the meat from the bones, chop it, and place it on the bottom of the tray.
5. Pour gelatin with cold water and leave to swell for 40 minutes.
6. Cut carrots and eggs into circles.
7. Strain the broth, pour the swollen gelatin into it, put it on the stove to heat until the gelatin is completely dissolved. But do not bring the liquid to a boil.
8. Peel the garlic, chop it, and place it on top of the meat.
9. We also put several thin slices of lemon, eggs, carrots, and sprigs of herbs there. We arrange all the products in random order according to your taste. You can also make small roses from tomatoes.
10. Carefully pour a little broth into the tray, so that it just slightly covers all the ingredients. Place the tray in the refrigerator for 30 minutes.
11. When the first layer hardens, add broth so that it completely covers all the ingredients. Then put it in the refrigerator to harden completely.

Interesting from the network

How to make homemade jellied chicken and pork

Chicken jellied meat will become tastier and richer if it is made with the addition of pork and beef. Let's prepare jellied meat from three types of meat: chicken leg, pork knuckle and beef shin. This trio will make the dish especially tasty and aromatic. Serve the finished jellied meat with traditional mustard, horseradish and fresh vegetables.

Ingredients:

• chicken leg - 1 pc.;
• pork knuckle - 1 pc.;
• beef shin - 1 pc.;
• carrots - 1 pc.;
• garlic - 1 head;
• onion - 1 pc.;
• bay leaf - 4 pcs.;
• salt - to taste;
• peppercorns - 6 pcs.

Cooking method:

1. We wash the meat thoroughly. Scrape the pork skin with a knife to obtain a light shade. Remove the skin from the chicken.
2. Place all the meat in a large 5-liter saucepan and fill with water until it completely covers the contents. Place on medium heat and remove the foam after boiling.
3. Peel the carrots and onions and place in the broth. We also send peppercorns and bay leaves here. To make the broth golden, do not completely peel the onion.
4. Cover the pan with a lid and reduce the heat to low. Cook for about 6 hours. An hour before cooking, add salt.
5. Peel the garlic and chop finely.
6. Remove vegetables from the broth; you can throw them away.
7. Place the meat on a plate to cool. It should come away from the bones well.
8. Cool the broth a little, remove excess fat from its surface and strain through several layers of gauze. You should get a beautiful, aromatic broth of a pleasant amber color. Add garlic to it, add salt if necessary.
9. Separate the meat from the bones and place it in a thick layer in a container prepared for jellied meat. If desired, decorate with pieces of boiled carrots, eggs, fresh vegetables, and herbs.
10. Pour broth on top so that it completely covers all the ingredients. Cool the dish, then place it in the refrigerator until completely frozen.

Quick chicken jellied meat in a slow cooker according to a recipe with photos

If you want to cook jellied meat without much difficulty and time, then pay attention to this quick and simple recipe. Delicious jellied meat is made from chicken, and a modern multicooker will help us with this. The dish turns out no worse than one prepared in the traditional way, and even vice versa. The jellied meat turns out to be very tender, with a fragrant, rich taste. You can use a whole chicken for the jellied meat, but any parts, such as drumsticks or wings, will do.

Ingredients:

• chicken - 1 kg;
• carrots - 1 pc.;
• garlic - 3 cloves;
• water - 2.5 l;
• onion - 1 pc.;
• gelatin - 65 g;
• peppercorns - 5 pcs.;
• salt, herbs.

Cooking method:

1. Wash the chicken well and place it in a multicooker bowl.
2. Peel the carrots and onions, add them to the meat, add salt.
3. Pour in water, but do not exceed the maximum mark.
4. Activate the “Stew” mode and cook for 2 hours.
5. After the signal, we take out the chicken and vegetables, throw away the onions, and leave the carrots. Separate the meat from the bones, chop it finely, put it in a prepared form, where the jellied meat will be prepared.
6. Pass the garlic through a press and place it on top of the meat. We also send a few peppercorns there.
7. Pour the gelatin into a separate bowl, add water, stir until dissolved and pour into the broth. Warm up, but do not bring to a boil.
8. Pour the resulting broth over the meat and let it cool. Then place in the refrigerator for 4 hours.

Now you know how to cook chicken jellied meat according to a recipe with a photo. Bon appetit!

Jellied meat is present in one form or another in many cuisines around the world. Russia was no exception in this regard. In our country, we love this dish and often prepare it for a festive feast. Although jellied meat is quite suitable for a daily menu, despite the length of time it takes to prepare, especially if you use affordable chicken as the main ingredient, rather than beef or pork. Experienced chefs will tell you how to deliciously prepare jellied chicken:

• If you want a rich golden color broth, add the unpeeled onion at the beginning of cooking and then remove it.
• To make the jellied meat transparent, remove the resulting foam as often as possible during the cooking process.
• The jellied meat can be served in the same form in which it was cooled, or removed from the container and transferred to a dish. This is easy to do: immerse the container with jellied meat in a bowl of boiling water and hold for about a minute. Then cover with a large flat dish and turn the contents of the bowl onto it, the jellied meat will easily end up on the dish. You can decorate it with fresh herbs and serve.
• In addition to black pepper, dried dill or parsley, allspice, and red chili pepper can be used as spices.
• The jellied meat must be kept in the refrigerator until completely frozen. Then the dish is served, decorated with herbs and served to the table along with vegetables, sliced ​​bread, horseradish, ketchup, and mustard.

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, 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 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 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.

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!

Preparing delicious jellied meat takes a lot of time. And not every woman produces crystal clear food. 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 you don't have chicken legs in the refrigerator, use turkey legs. The calorie content of jellied meat from dietary meat per 100 grams ranges from 65 to 80 kcal.

How to cook chicken jellied meat without gelatin at home

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

As for salt, you should rely only on your own taste. Taste the broth at least two or three times during cooking.

Recipe for making clear jellied meat in a slow cooker

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

You will need:

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

Washing chicken feet. We cut off the phalanges with claws. Remove the skin from the bird and remove excess fat. We divide the chicken into parts: legs, wings, legs, breast. You will get 6-8 parts.

Place pieces of meat with peeled legs, onion in peel and peeled carrots into the multicooker container.

Add seasoning to the contents: laurel leaves, unopened clove buds, allspice and black peppercorns, 1 tbsp. spoons of salt.

Fill with water up to the mark indicated on the inside of the multicooker container so as not to overfill the liquid. Approximately 1.3 liters.

Close the lid and set the “Stewing” program. The jellied meat will simmer for 240 minutes at a temperature of 90-100 degrees.

We remove the film formed on the broth, thereby getting rid of excess fat. Let's get the meat. We 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, place carrots and parsley in random order.

Then chopped chicken and garlic. Fill with broth and close with a lid. Once the dish has cooled, put the dish in the refrigerator for 4-5 hours.

The jellied meat, cooked in a smart saucepan with buttons to set the mode, is ready.

Delicious jellied meat from fillet and chicken legs

Chicken legs and fillets can become ingredients for a satisfying meal that is healthy for cartilage tissue. It's a pleasure to cook a dish that men, women, girls and boys love. In addition, chicken feet are good for health, they contain collagen, which maintains skin elasticity, strengthens blood vessels, and promotes weight loss.

To prepare you will need:

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

Wash the chicken feet thoroughly. Place the bird's feet in hot water until the skin comes off the feet. Use kitchen scissors to trim the claws.

Place poultry legs, tenderloin, and peeled carrots in a saucepan. Fill with water. Let the water level be 8-10 centimeters higher. Place the pan with the contents on the fire.

Has the water boiled? Place the peeled onion in a saucepan and simmer over medium heat for 60 minutes. Skim off the foam. Remove the fillet from the pan and close the lid.

Let the paws and vegetables cook for another 5 hours. Once cooking is complete, remove the vegetables.

Add black pepper balls, bay leaves, and 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 harden, place the chicken fillet disassembled into fibers. Top with carrot pieces and sprinkle with chopped garlic.

Pour in the broth, previously strained through a sieve.

Leave the jellied meat to cool. Place the jelly in the refrigerator for five to six hours. Chicken fillet jellied meat is ready.

Recipe for jelly from homemade chicken and pork feet in a pressure cooker

Every successful culinary creation occupies 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 jelly and pork feet.

To prepare the food you will need:

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

1. Cut the pork legs and clean them. Pre-soak the chicken in cold water.
2. Place pork legs, meat, onion, 2 bay leaves, hot and allspice on the bottom of the pressure cooker.
3. Install the “Extinguishing” program.
4. Leave the broth with meat to cool, so the dish will infuse.
5. Remove the ingredients from the broth, pour the liquid into another container, and strain. Grate the garlic.
6. Sprinkle pepper on the bottom of the container, add garlic, chopped carrots and meat. Pour in broth. Garnish with parsley leaves.

Leave to cool to room temperature, then cover with a lid and put in the refrigerator for 5-6 hours.

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

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

To prepare your favorite dietary dish, you don’t need to invent anything. All you need is turkey legs and chicken fillet. You don't even need gelatin.

Ingredients:

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

Rinse the meat and let it cook. Has the water boiled? Reduce the heat so that the broth does not boil, but puffs. Cook the carcasses for 3.5-4 hours.

Take out the meat. Salt the broth to your heart's content. If the pan is five liters, then add 6 teaspoons of salt. Boil the broth, the salt will disperse.

Cut the meat into pieces or pass through a meat grinder and place in containers. Pour in the strained broth. Let the jelly cool.

Refrigerate the cooled chicken and turkey jellied meats overnight.

Serve the cold dish with horseradish, mustard or herbs.

Chicken wing jelly without gelatin

Each recipe is unique. Jelly is not only a satisfying dish, but also tasty and tender. You can prepare it without gelatin or with gelatin, as you prefer. If you cook jelly with pork knuckle, do not add gelatin.

Ingredients:

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

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

Serve thick jelly of poultry and pork wings with horseradish.

Jellied chicken feet: cook in a saucepan

French cooks poured boiled, twisted game meat into broth with added 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 14th century was the dish improved. The jelly began to look appetizing. It takes a long time to prepare, but it retains vitamins.

Ingredients grams

Per serving

Calories: 88 kcal

Proteins: 7.4 g

Fats: 6.31 g

Carbohydrates: 0.28 g

5 o'clock 40 min.

Video recipe Print 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;

carrots - 2 pcs.;

water - 4 liters;

onions - 3-4 pcs.;

bay leaf - 2 pcs.;

salt - to taste;

garlic - 3-6 cloves;

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.

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!