Chicken jellied meat is a dietary version of the famous snack. How to prepare clear jellied meat? The best chicken jellied recipes
home Several recipes for chicken jellied meat with and without gelatin will help diversify your diet and decorate festive table
. Rumor has it that the current jellied meat (aka jelly) used to be prepared in rich Russian houses from the food left over after the feast and given to the servants. Afterwards, French chefs improved it, diversifying it with ingredients and seasonings, turning an unappetizing dish into a real masterpiece. An essential component of jellied meat is meat - pork, rabbit, beef or chicken. It is the latter that is considered the most dietary and healthy of all of the above.
To make chicken jellied meat with gelatin, you need to take an adult bird carcass and drumsticks. They will give the brew natural gelatin, which will further promote good solidification of the dish.
- Jelly is prepared from:
- chicken – 2.5 kg;
- chicken drumsticks – 500 g;
- onions – 2 pcs.;
- carrots - a couple of pieces (you can do without them);
- bay leaves;
- peppers (black and allspice) - 5 pieces each;
- garlic;
gelatin – 1-2 packets. The chicken is cleaned of its entrails - they will not be needed for the jellied meat. The meat is thoroughly washed and placed in a large container. Afterwards it is filled clean water
, taking into account the fact that by the end of cooking there will be much less.
When the water boils, reduce the heat to a minimum. You should put a couple of yellow, unpeeled onions in the pan with the meat - they will give the broth a beautiful golden hue. Cook the dish under a loose lid for at least 6 hours. It is important to ensure that the water does not boil, otherwise the broth will be cloudy and unsightly.
Half an hour before the end of cooking, you can add figuratively chopped carrots to the water, which must be removed after cooking along with the meat. Salt and spices are added to the broth and it is cooked for another 15 minutes.
Separately, in a small container, you need to dilute gelatin in the broth, pour it into the brew and, after boiling for several minutes, turn it off. The less meat was cooked on the bone, the more gelatin you need to add.
The spilled brew is sent to the cold. If it was prepared correctly, after 5-6 hours the jellied meat will harden and be ready for consumption.
Chicken aspic without gelatin
To prepare chicken jellied meat without gelatin, you need to choose more meat on the bone. Be sure to add poultry feet to the brew - an inexpensive, but very necessary product for quickly solidifying the broth.
For 10 liters of water you need to stock up:
- chicken or chicken legs– 900 g;
- shins – 400 g;
- paws – 0.5 kg;
- onions, carrots;
- garlic;
- bay leaf;
- salt and spices to taste.
The chicken needs to be gutted, washed, divided into parts and placed in a deep container. Next you need to send the shins and cleaned paws. Everything is filled with clean water, covered with a lid and cooked until boiling. When the water begins to boil (it is important not to miss this moment), you need to reduce the heat and add the unpeeled onion to the container.
The broth should be cooked for at least 5 hours so that the fire under it only simmers. 40 minutes before the end of cooking, add chopped carrots to the water, after another 25 minutes - spices, salt and garlic.
From the brew, without turning off the heat under it, you should remove the meat, divide it into portions in a container and then pour in the broth. Leave to freeze for 6-7 hours.
From legs
You can cook from the legs quick jellied meat, which only takes a couple of hours to prepare. This dish will help out those who do not have time to prepare traditional jelly, which needs to be cooked almost all day or all night.
To prepare quick jelly, you should stock up on:
- legs - at least 1.2 kg;
- carrots and onions;
- a head of garlic;
- gelatin;
- salt and spices.
The hams are washed under running water, poured with clean liquid so that it covers the meat and is about 10 cm higher than it. Then the onion and carrot are added and the brew is cooked over low heat for about 90 minutes. After this time, spices and salt are added to the container, and the food is cooked for another 30 minutes.
After the meat is completely cooked, it must be removed and placed in portions in containers or other suitable containers. Add a diluted packet of gelatin to the broth, boil it and pour over the meat. When the broth has cooled, the containers with it should be placed in the cold until completely solidified.
From chicken wings
Every housewife can prepare jellied chicken wings. The resulting dish is tasty, satisfying and aromatic. This aspic needs to be cooked for a long time.
To prepare the dish you should take:
- chicken wings – 1 kg;
- salt, spices, peppercorns;
- garlic;
The wings, pre-washed, are placed in a pan and filled with water so that it covers the meat by 50 mm. After boiling, the broth should be cooked for at least five hours, adding previously unpeeled onions.
30 minutes before the end of cooking, salt the broth to taste, season with pepper, spices, and garlic. At the end, the meat is removed from the golden liquid, separated from the bone and placed in a container. Gelatin, previously diluted in water, is added to the broth and after 10 minutes of cooking, you can pour the broth onto the meat. The bay leaf and large spices must be removed - as they infuse, they can impart a rich, not very pleasant aftertaste.
Dietary breast dish
Dietary jellied meat is suitable for people who watch their figure and those who have organ diseases digestive system. It tastes no different from traditional hearty jelly, but the calorie content will be much lower.
To prepare it you should take:
- chicken breast – 1.5 kg;
- water – 8 l;
- gelatin – 25-35 g;
- spices;
- onions, carrots, garlic.
Remove the skin from all briskets (no need for excess fat), add water and cook for 3 hours. If foam appears, it must be removed with a slotted spoon. At the very beginning of cooking, an onion must be added to the broth. 40 minutes before readiness, add spices to taste, carrots and garlic to the brew.
After the meat is boiled and easily separated from the bones, you can take it out and put it in containers. In order not to burn your hands while cutting meat, you need to take it out and cut it on a board using a knife and fork.
Carrots and herbs are placed on top of the meat.
After cooking, the broth should be strained, diluted gelatin should be added to it and poured into containers with meat. The jelly will take about 8 hours to harden. Good served with mustard or horseradish.
Jellied pork feet and chicken
Jellied meat made from pork feet and chicken is hearty and nutritious.
- To prepare it you need to take the following ingredients:
- pork shank – 1 pc.;
- chicken feet – 3 pcs.;
- pork knuckles – 2 pcs.;
- pork meat – 800 g;
- onions, carrots, garlic;
- root part of parsley;
- peppercorns;
- laurel leaves;
spices.
The jellied meat should be cooked for at least 6 hours, after which remove the meat, disassemble it, removing cartilage and skin, and put it into portioned containers. Add figuratively cut carrots on top, maybe a little green peas and quail eggs– they will decorate the finished dish.
You don’t have to add gelatin to the broth, just pour it into containers over the meat and let it harden. After the brew has completely hardened, you can beautifully remove it from the container and serve it on a flat plate, garnished with herbs. To do this, turn the container with the jelly onto a dish and wrap it in a hot towel. When the sides melt a little, the jellied meat can be easily removed from the deep bowl.
To make chicken jellied meat with gelatin, you need to take an adult bird carcass and drumsticks. They will give the brew natural gelatin, which will further promote good solidification of the dish.
- whole chicken – 2 kg;
- paws – 600 g;
- onions, carrots;
- garlic, bay leaf;
- salt and spices.
The meat is pre-cleaned, soaked in water and then placed in a bowl. Next, vegetables and all the spices are sent, water is added. Cook the dish in the “Stew” mode for 4.5 hours, then add the garlic, cook for another 15 minutes, remove the meat and vegetables. The chicken must be separated from the bone, cut and placed in bowls, placing carrots on top. Pour the broth over the food and let it freeze in the cold.
Good afternoon friends!
I know you love jellied meat! And it doesn’t matter what kind of recipe it is - chicken, turkey or pork knuckle. It's just a collagen bomb.
There are a lot of cooking recipes, but the main and integral ingredients are bones and cartilage. Thanks to them, during long-term cooking, the same animal protein is obtained, on which the strength and elasticity of our tissues - cartilage, tendons, bones - depends.
Classic jellied meat is always prepared without gelatin, as there is no need for it. Chicken legs and wings, pork knuckle, turkey and beef legs perfectly gel the broth when cooled. But aspic and chicken in a bottle are prepared with gelatin, which is needed there for hardening.
If you need to prepare assorted pork and beef or a piglet in a bottle for New Year you can see the recipe
And we will continue to cook delicious and simple recipes real chicken jellied meat. Join us!
Classic chicken jellied meat - recipe without gelatin
In this recipe you will find useful tips for preparing low-fat, clean, clear broth, very tasty jellied meat. Step-by-step preparation will help even the youngest housewife.
Ingredients:
- chicken feet, drumsticks, wings - 500 g
- poultry meat (chicken, duck, turkey) - 1 kg
- carrots - 2 pcs.
- onion - 1 pc.
- parsley root
- garlic - 2-3 cloves (optional)
- peppercorns - 5-6 pcs.
- ground black pepper - to taste
- bay leaf - 1-2 pcs.
- greens - a bunch
- salt - to taste
Preparation:
1. At the supermarket we buy a chilled ready-made set for chicken jellied meat. Take a piece of meat from two different birds- chicken and turkey. From this entire meat set we will get a rich, strong, transparent broth.
2. To prepare such a broth, you must maintain the correct ratio of water and food. We follow four rules:
For 1 kg of meat there should be 500 g of bones, joints and cartilage
The water in the pan should be 1/3 more than the volume of all other products
In order not to worsen the taste of the finished broth, do not add water during the cooking process.
Cook the broth over low heat, without boiling
3. When cooking broths from old chickens, the amount of water needs to be increased, because they cook longer, and therefore more water will evaporate.
4. Place the meat products in a large saucepan cold water, put on fire, heat to a boil.
5. At the moment of boiling, carefully collect the foam and fat. To remove any remaining foam, add a small pinch of citric acid to the broth.
6. Cook for 2-2.5 hours over very low heat, with the lid slightly open. Our broth does not boil, but simply “breathes.” The cooking time will depend on the type of meat and the size of the carcass.
7. In the middle of cooking, put carrots, peeled onions, parsley root, and some salt into the pan. 15 minutes before readiness, add peppercorns, bay leaves, and herbs.
8. Remove the finished meat and vegetables from the broth and let it cool slightly. We free the meat from bones, cartilage and skin residues.
9. We put the onion and parsley root in the basket, they have done their job and we won’t need them anymore. Leave the carrots for decoration.
10. Using our hands, we separate the meat into fibers, trying not to miss a single bone. We separate the soft cartilage, finely chop it and send it back to the meat.
11. Strain the finished broth, season to taste with salt and black ground pepper. If desired, you can add grated garlic.
12. Place slices of boiled carrots, parsley leaves, dill on the bottom of the portion molds, boneless meat on top, fill with chilled broth and take out to a cold place.
13. Before serving, dip the molds into a bowl of boiling water, turn them over and place them on flat plates. We decorate the edges of the dish with fresh herbs and favorite seasonal berries. Serve with horseradish.
Chicken jellied meat with turkey legs
Nutritious and light chicken and turkey jellied meat without gelatin is what you need for your diet. Watch and remember this simple recipe.
Homemade jellied meat. Delicious chicken and pork feet recipe
I offer a recipe for a very tasty jellied chicken and pork legs. The ideal one comes from a rooster or old chickens. The rooster will make a rich, tasty broth. And pork legs gel perfectly when cooled.
Ingredients:
- rooster - about 1 kg
- pork legs - 1 kg
- carrots - 1 pc.
- onion - 1 pc.
- parsley root - 1 pc.
- bay leaf - 2-3 pcs.
- garlic - 3-4 cloves
- allspice peas – 8-10 pcs.
- salt - to taste
Preparation:
1. Cut off the legs, neck and wings of the rooster. Cut the carcass into 6-8 parts.
2. Soak the pork legs in water for at least 3 hours. The remaining clotted blood will leave the meat and the skin will soften. Carefully scrape the scorched areas and cut them into pieces.
3. Place the meat in a large saucepan.
Fill with cold water at the rate of 2 liters of water per 1 kg of meat and cook for 5-6 hours, periodically removing foam and floating fat.
4. Keep in mind that the water will boil away during the cooking process, and it is not advisable to add it. Cook the meat at a low boil. With rapid boiling, we risk getting a cloudy broth.
5. 1 hour before the end of cooking, add root vegetables and onions. After another 30 minutes, add bay leaf, allspice and salt. Add enough salt so that the broth is slightly salty. Once it hardens, it will taste perfect.
A well-cleaned broth from foam will turn out transparent, and the onion in the husk will color it a beautiful amber color
6. As soon as the meat begins to separate from the bones, remove and cool slightly. We put the onion and parsley root in the basket; we won’t need them anymore. Leave the carrots for decoration (optional).
7. Strain the broth through a fine sieve 2-3 times. We disassemble the meat with our hands so that there are no small bones. Soft cartilage gives the jellied meat strength and gives it an extra taste; we don’t throw anything away. Chop finely and return to meat.
8. Add garlic passed through a press. In the recipe I indicated the average amount of garlic, vary according to your taste.
9. Fill the meat with broth, cool and transfer to the refrigerator to completely harden, for at least 5-6 hours.
10. Pour the jellied meat into shaped molds, and when serving, turn the mold over and place the frozen appetizer on a flat plate.
11. Cut into portions. Serve with horseradish or mustard. I really like this kind of food, it’s high in calories and healthy. Bon appetit!
Jelly chicken in a bottle
This is a very simple recipe to prepare, and the end result is a tender, melt-in-your-mouth dietary jelly with meat.
Chicken fillet, which we are used to using in preparing any salads, will not work in this recipe - it is too dry. You can use just the leg, but the ideal option is to boil the whole chicken.
Ingredients:
- chicken - 1 kg
- gelatin - 1 pack (30 g)
- garlic - 3-5 cloves
- mixture of peppers - to taste
- bay leaf - 2 pcs.
- nutmeg - 1/2 tsp.
- salt - to taste
For decoration:
- lettuce leaves
- radish
- pomegranate seeds
Preparation:
1. Let's start with chicken.
2. Cut a clean chicken carcass into pieces.
3. Place in the duck pot. Add salt, bay leaf, peppercorns.
4. Fill with water and place on the stove. Bring to a boil, remove foam.
5. Close the lid and simmer over low heat for 30-40 minutes.
6. Meanwhile, let's make gelatin. Soak it for 1/2 hour in cold water. After swelling, dissolve in hot water.
7. Remove the boiled meat from the broth and let it cool. We separate the meat from the bones and cartilage and disassemble it into fibers.
8. Strain the finished broth, add gelatin, crushed garlic, ground nutmeg, and your favorite seasonings. Bring the broth to a boil again.
9. Place chicken meat in a liter bottle with a wide neck.
10. Slightly cooled chicken bouillon pour gelatin into a bottle and mix.
11. Place in the cold for 4-6 hours or overnight.
12. As soon as the jelly hardens, release it from the bottle.
13. Place on a large flat plate and cut into portions. Decorate with lettuce leaves, parsley, radish roses, and pomegranate seeds. Can be used green pea or corn, olives.
14. For spicy lovers, you can offer hot spicy sauces, mustard or horseradish.
A simple recipe for jellied meat and chicken legs in a slow cooker
I love cooking in a slow cooker. Simple, complete and tasty. My assistant is working in the kitchen, I am doing housework.
We will need a standard set of ingredients:
- chicken feet - 500 g
- chicken - 1300 g
- carrots - 1 pc.
- onion - 1 pc.
- allspice peas - 3-4 pcs.
- black peppercorns - 3-4 pcs.
- bay leaf - 2-3 pcs.
- cloves - 5 pcs.
- salt - to taste
Festive chicken aspic with gelatin
Using this recipe we prepare a beautiful and originally designed aspic dish.
Ingredients:
- chicken - 800-1000 g
- carrots - 1 pc.
- onion - 1 pc.
- gelatin - 4 tbsp. l.
- parsley root - 1 pc.
- bay leaf - 2-3 pcs.
- salt - to taste
- black peppercorns - to taste
- horseradish sauce - for serving
For decoration:
- canned green peas
- pomegranate seeds
- parsley
Preparation:
1. Let's start by preparing chicken broth.
2. Cut the skin off the chicken and cut the carcass into 8 pieces. Separate the neck, legs and wings. Place on the bottom of the pan, add root vegetables, fill with cold water so that it covers the meat.
3. Bring to a boil and cook at a low, even boil for 2-2.5 hours; with vigorous boiling, the broth acquires an unpleasant aftertaste and turns cloudy.
4. During the cooking process, do not forget to periodically remove foam and floating fat.
5. 10 minutes before readiness, add salt, bay leaf and pepper.
6. Remove the meat from the broth and let it cool. We separate the meat from the bones and cartilage and disassemble it into fibers.
7. Strain the finished broth through several layers of gauze or a fine sieve to prevent small bones from getting in.
8. Pour gelatin in advance with one glass of boiled water, stir and leave to swell for 2-2.5 hours.
9. Pour the swollen gelatin into the warm broth, bring it to a boil, but do not boil. Stir the gelatin until completely dissolved.
10. Place beautifully chopped carrots, pomegranate seeds, green peas, and parsley into portioned molds. Chicken meat on top.
11. Fill everything with the prepared broth. Place in the refrigerator until completely frozen.
12. You can make a multi-layer dish. In this case, each layer must be cooled and the next one added. The dish turns out very beautiful.
13. Decorate with fresh vegetables and herbs. Serve with horseradish sauce.
Homemade beef and chicken jellied meat
We are preparing a meat dish for the festive table - transparent, delicious jellied meat, made from beef legs and chicken without gelatin.
That's all. I hope you have found simple and delicious recipes chicken jellied meat? Write in the comments.
They say that in a relationship you always need to find a compromise. My husband really loves jellied meat, and I like to save money, the result, as a rule, is chicken jellied meat. Previously, I made it with gelatin, which did not affect the taste at all and my husband had no idea. However, one day he asked directly and I could not deceive him, but gelatin turned my beloved’s nose up. I decided to try making jellied meat on chicken feet.
First you need to prepare your paws. We sold them immediately cleaned, so we didn’t have to struggle with them for a long time.
If yours are not peeled, you need to put them in boiling water for two minutes, then take them out and remove the skin.
In my pack of 20 paws, there were only minor defects that were very easy to fix.
After this, take a knife or kitchen scissors and carefully remove the nails from the paws. This may not be necessary, but it makes me feel better.
We wash the legs and legs well, put them in a saucepan and pour in 2.5 liters of water. We put it on the stove.
As soon as the water boils, drain it and add clean cold water and return the pan to the stove. When the water boils for the second time, reduce the heat to low and cook the jellied meat for at least four hours.
Do not forget to skim the foam from the broth throughout the cooking process.
After three hours, you can add salt to taste, add peppercorns and a few bay leaves.
We also put whole carrots and onions in the pan.
When the jellied meat is cooked, leave it to cool. Next, get the meat, legs and vegetables. The legs need to be disassembled and all the meat removed. You can treat cats or dogs with paws on the street. Leave the carrots to decorate the jellied meat. In theory, the onion is simply thrown away, but at the same time I started cooking onion soup and I'll just throw it there.
Strain the broth to get rid of peppercorns and, possibly, fingers that fell off during cooking.
Next, I add chopped garlic into the broth. You can do this before straining if you don’t really like it.
Next, cut out any decorative elements from the carrots to suit your taste.
I poured the jellied meat in two ways. Place carrots and greens on one plate at the beginning.
Pour in a small amount of broth and place in the refrigerator until it hardens to secure the decor.
After hardening, add the meat. Fill it with broth and let it harden completely.
In the second option, add the meat at the beginning and pour in the broth. We expect that in the future we will add another 5 millimeters of broth with decorations. Place in the refrigerator until hardened.
There were two such plates. When they harden, place carrots and herbs on top and add broth.
This jellied meat freezes very quickly and one plate was eaten that same evening.
The jellied meat, the decor of which was at the bottom, must be carefully transferred to a flat plate.
It turned out to be a very tasty and pretty dish, and most importantly, you didn’t have to spend a lot of money.
Serve this jellied meat with creamy horseradish.
Creamy horseradish is more tender than pure horseradish, which is why I choose it. If you like it spicier, take pure mustard or some kind of vigorous mustard.
Bon appetit!
*Cooking costs
carrots - 10.1 rub/kg - 100 g - 1.01 rub
chicken leg - 167 RUR/kg - 420 g - 70.14 RUR
onions - 16.59 RUR/kg - 100 g - 1.66 RUR
chicken feet - 48.4 rubles/kg - 415 g - 20.09 rubles
Total:
Per dish (6 servings) - 92.9 rubles
Per serving - 15.48 rub.
** Approximate calorie content - 293 kcal per 100 g
Cooking time: PT06H30M 6 hours 30 minutes
Approximate cost per serving: 16 rub.
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 to the division indicated on inside containers of the multicooker 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 the 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, 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 subtropical shrub laurel;
- 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 so that the skin comes off the legs. 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.
Place at the bottom of the container in which the jellied meat will harden. 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.
- Cut the pork legs and clean them. Pre-soak the chicken in cold water.
- Place pork legs, meat, onion, 2 bay leaves, hot and allspice on the bottom of the pressure cooker.
- Install the “Extinguishing” program.
- Leave the broth with meat to cool, so the dish will infuse.
- Remove the ingredients from the broth, pour the liquid into another container, and strain. Grate the garlic.
- 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 there is no 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-liter, 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.
- Fill the pork knuckle with water. Place the container on the stove. Skim off the foam periodically during cooking. As soon as the water boils, add chicken wings and vegetables. Leave to cook for 3.5 hours over low heat.
- Remove the boiled meat from the pan. Boil the broth again. Grind the meat. Cut the carrots into rings.
- 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
Chicken jellied meat can become a real decoration for your table! This tasty and tender dish will be appreciated by all your household and guests. To prepare chicken jellied meat, you will only need a couple of hours of free time, but keep in mind: you should prepare it in advance, because it, like any other one, will have to spend 4 hours in the refrigerator.Ingredients
Recipe for chicken jellied meat with gelatin
First you need to thoroughly wash the chicken and remove excess fat. To prepare jellied meat, you will need a large saucepan that can hold 4 liters of water. Place chicken, onions and carrots in it and fill it all with water. Bring the contents of the pan to a boil, collect the resulting foam with a spoon, then cook the meat and vegetables over low heat for about two hours. 
When the chicken is done, remove it from the pan along with the vegetables and set it aside. You won't need the boiled onions anymore; you can simply throw them away. Cool the meat broth and skim off any congealed fat. Add enough water to the pan so that its total volume is 3 liters. Then salt the broth, add pepper and bay leaf.
The jellied meat can be shaped using muffin tins. Now it’s time to pour the gelatin into the pan and mix it well until completely dissolved. Cut a clove of garlic in half and throw it into the broth, let it brew a little. Make sure that the broth does not cool down - if you reheat it a second time, this procedure will worsen the taste of the future jellied meat and slow down the process of its hardening.
In addition to boiled carrots, you can decorate jellied meat with other boiled vegetables, changing it a little each time appearance and giving the dish some variety. Can be added to jellied meat boiled eggs and green leaves. Vegetables can be cut not into traditional circles or cubes, but into various shapes.