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. IN ideal 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

Very important detail- 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 golden mean, that is, the amount of meat must 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!

Jellied meat is the same as frozen soup. Although, of course, this dish is self-sufficient, and it’s hardly associated with soup. If only because jelly - cold appetizer has a characteristic consistency, and the soup in most cases is a pleasant hot dish that warms well on winter evenings. But here's the beauty. Although the jellied meat is not hot, it warms just as well. The thing is that this is a festive appetizer that takes a very long time to prepare. But it’s the anticipation that only increases the pleasure!

Certainly, classic recipes aspic involves the preparation of this wonderful pork dish, namely from the legs and, if desired, the ears. After all, they provide the necessary collagen, thanks to which the broth will harden and take on the correct, beautiful consistency.

Another thing is that for dietary (and in some cases, taste) reasons, we like to cook jellied meat from chicken. But how to ensure that it turns out exactly jelly? Add gelatin? This the right decision, but if you can get country soup chicken, you can do without additives.

Here interesting recipe with a photo that describes step by step how to prepare jellied meat from chicken alone. We will need:

• 1 large village rooster (2-2.5 kg);
• onions and carrots - 1 piece each;
• 4 cloves of garlic;
• 4 bay leaves;
• pepper and salt - at your discretion.

We will proceed step by step like this:

1. Jellied meat is just so jellied because it cannot be prepared quickly. First, we generally need to start preparing the products - it is clear that we clean and rinse the vegetables. But the chicken also needs to be rinsed a little and soaked for an hour in cool water. This way we will achieve softening of the meat. And besides, extra blood clots will come out of the carcass.
2. Now let's rinse the carcass again running water and remove the skin from it. In fact, you can leave it, especially since the chicken flavor is largely concentrated in it. But to really get dietary dish, we’ll still remove the skin.
3. We chop the carcass into several parts. Be sure to crush the bones - the back, keel, hips (at the joints). After all, they contain the same collagen that turns just soup into jelly-like jelly.
4. Place in cold water in a large saucepan. The water level should be such as to cover the meat and rise 2-3 fingers above it. Cook until it boils, and then immediately reduce the heat until the water does not boil at all, but gurgles a little. Of course, you need to remove all the foam - it will not spoil the taste, but it will affect the transparency of the broth.
5. Now we need to cook in this mode for at least 3 hours, although no more than 5. All we will do is skim off the foam. And the lid must be covered, otherwise the precious broth will evaporate.
6. After 3 hours from the moment of boiling, add carrots and onions, as well as salt and pepper. After this, cook for another half hour and remove the vegetables.
7. And just before the end of cooking, finely chop the garlic and add to the broth. You shouldn’t do this before - all the aromas will simply evaporate.
8. That's it. Turn off the heat, take out the meat, remove it from the bones (although, most likely, it will fall off on its own). We cut it into portioned pieces - you can along the grain to make it more beautiful. Pour the broth into molds and take it out onto the balcony or put it in the refrigerator for several hours.
9. Well, you can serve the dish with mustard. Decorate with greens.

USEFUL ADVICE

Recipe chicken jellied meat with or without gelatin can be improved. For example, add other vegetables to the broth according to your taste. Well, if the jelly is intended for festive table, then of course it’s worth decorating the broth. When it cools down a little, you can lay out a real picture of carrots, green onions, bell peppers and other healthy, tasty and beautiful products.

Chicken jellied meat with gelatin

But what if we only have regular store-bought chicken or chicken? There are at least 2 ways out of this situation:

1. First of all, we can extract collagens, which provide the consistency of jelly, from pork legs and ears - especially since the taste of the dish will acquire a pleasant shade.
2. Well, for lovely ladies and in general everyone who is watching their figure, we can simply advise adding gelatin. Then the consistency will be in perfect order - and the dish will turn out very light.

We can confidently say that the recipe for jellied chicken with gelatin is perfect for almost all people, because what is the first thing they give to those who are convalescing? Right, chicken broth! And the person quickly recovers, because he receives a portion of the dish that is completely absorbed by the body.

So here's what we'll need this time:

• chicken - 1 carcass (or its parts - legs, back, wings);
• onions, carrots - 1 piece each
• gelatin – 1 sachet (25 g);
• garlic, salt, pepper and bay leaf - to your taste.

Here is a recipe for jellied meat with chicken and gelatin, described step by step and with photos:

1. We prepare the carcass in the same way, remove the skin, cut it into pieces and put it in water.
2. Cook until boiling, skim off the foam, and then reduce the heat to a low simmer. Cook for another 3-4 hours.
3. 3 hours after boiling, add vegetables and all the spices.
4. Turn off the stove and add garlic to the broth. We also need to add gelatin. First fill it with a glass of hot broth, mix thoroughly - it should swell completely.
5. Pour this glass into the already prepared and slightly cooled broth. Place the pan in the cold.
6. Everything is ready! Serve with mustard and garnish with herbs.

USEFUL ADVICE

Cooking has its own traditions, and some of them even turn into unique ones. good manners. What is it difficult to imagine chicken broth without? That's right - without half a hard-boiled egg. Why not extend this rule to aspic? Decorate each serving with an egg - it will be both more beautiful and satisfying.

Thus, the step-by-step principles of the chicken jellied recipe are approximately the same as in the case of pork. The dish will turn out tasty and acquire the desired consistency if we simply follow the cooking technology. Jellied meat is perfect for both a holiday (as in the photo) and an everyday table. And it will allow us to diversify our menu.

Bon appetit!

We welcome all those who are beginning to learn culinary skills, or simply remember some dishes. Today we’ll look at a recipe for chicken jellied meat with gelatin. This treat is simple to prepare and does not require strong financial investments. Moreover, in anticipation of New Year's holidays, it won’t hurt to study the recipe for jellied meat, because such a dish will perfectly decorate any table.

If you want to perfectly diversify hot dishes and snacks, jellied meat is just created for this. In general, this dish has been known for a very long time, since the 16th century. Some people confuse jellied meat with aspic - this is fundamentally wrong, because... for the second one is used large number additives For jellied meat, the synonym is jelly - this word can often be found from people in the northern regions of our country.

As you may know, many peoples of the world have adopted this dish, changing some ingredients - there are Georgian versions of today’s dish, and European ones. We will present to you the most classic version execution of jellied meat, which is very popular in our homeland, especially during the holidays.

Ingredients:

1. Chicken – 1 piece

2. Onions – 1 piece

3. Carrots – 3 pieces

6. Eggs – 6 pieces

7. Pickles – 3 pieces

Cooking method:

1. First of all, you need to boil the chicken. To do this, you first need to wash and clean it, put it in clean water and wait until everything boils. There is no need to remove the foam. All you have to do is remove the finished chicken and drain the resulting broth separately; you won’t need it.

2. Pour clean water into the pan again and place our meat into it. Peel fresh onions and carrots. Dip them into the container with the future dish. Also, add bay leaf and some black peppercorns. Add celery or parsley and salt to taste. Usually one tablespoon of salt is enough.

3. When the vegetables are cooked, take out the chicken and the rest of the ingredients. The broth must be strained well and the fat removed - it will not be useful in the future.

4. Soak the gelatin. Read the exact ratio of water and ingredients on the packaging. We used sheet gelatin - it is very easy to use and quick to prepare. We lower it into the water and wait the required amount of time.

5. When it swells, drain the water, and lower the resulting mixture into the broth and stir. The gelatin should completely dissolve and leave a uniform liquid.

We form:

You can use any shape for assembly - be it a simple bowl or a dough mold. The second option is suitable for those who want a spectacular presentation method.

6. If you plan to use a large mold, use regular ones. chicken eggs. Otherwise, when you decide to collect jellied meat in a small container, boil quail eggs- to successfully combine these products, otherwise the guests will hardly get jellied meat.

7. Cut the egg in half and place it on the bottom of the container you are using. We also send some greens there. Disassemble the chicken - separate the meat from bones, skin and other films. Also, carefully ensure that there are no cartilages or anything else that could spoil the impression of the dish. The meat should come out in small pieces.

8. Slice the pickles - do everything as usual, cut off the ends on both sides and cut into thin rings. We do the same with carrots. Of course, you can cut and serve according to at will– we offer the best option.

9. Place some vegetables into each mold and distribute evenly. Pour the prepared chicken into it and fill it with the broth obtained earlier. This is how we proceed with all other forms.

10. Before sending it to the refrigerator, the jellied meat should stand for a while at room temperature so as not to damage the equipment. In a cold place, the jelly should stand for several hours until it cools completely. It is optimal to make the dish in the evening and leave it in the refrigerator overnight.

11. Once the specified amount of time has passed, we put everything on plates, decorate with dill and serve. To taste, you can put quarters of a lemon or a whole tomato on a plate along with the jellied meat. It is best to use cherry tomatoes. Try and find best options for ourselves, and we wish you bon appetit and a happy New Year!

In general, as you know, the filling of jellied meat does not have to consist of chicken. Very often, this dish is prepared from pork or beef. At the same time, the cooking method itself remains almost unchanged - you need to cook the meat, remove the bones, put it in molds and pour in the resulting broth. The only thing is that the cooking time for the meat will be different. Of course, this will change the taste radically, but this is an excellent reason to try all varieties of aspic. Try and experiment, and we wish you good luck in this matter.

Hello friends and readers of my blog! The New Year is ahead, for which we will be preparing new wonderful, very tasty snacks. One of these delicious snacks we will have transparent chicken jellied meat. Jellied meat belongs to the anti-crisis menu - this economical menu, which allows you to not spend a lot of money and still eat well.

Jellied meat can safely be classified as such a category of dish. It’s hard to imagine cheaper products that go into jellied meat in the meat aisle. Not only chicken carcasses are used for chicken jellied meat, but also chicken legs, which are full of all kinds of veins and cartilage. They make wonderful jellied meats.

Cooking jellied meat is tasty, important and necessary. Properly cooked jellied meat is the finest meat dish.

The most delicious jellied meat is well-gelled, transparent and aromatic. I’ll tell you how to do this now. I invite you to my kitchen table, where I will cook step by step.

Menu:

Delicious jellied chicken and pork feet

This jellied chicken and pork legs is very healthy for people over 45-50 years old and for children. It turns out not greasy, but tender and very tasty.

Ingredients:

• Chicken - 1 piece
• Pork legs - 2 pcs.
• Onion - 1 piece
• Carrots - 1-2 pcs.
• Laurel leaf - 2–4 pcs.
• Black peppercorns - 7–8 pcs.
• Allspice – 3–4 pcs.
• Garlic - 1 head or to taste

Preparation:

1. Soak all the meat in water for 3 hours so that all the blood comes out of it. After soaking, rinse the meat. Clean the legs well and scrape them with a knife. top part and cut them in half lengthwise.

2. Take a large 10 liter pan, put the chicken and two chicken legs into it. Fill everything with water to 1/3 of the meat and set to cook.

3. As soon as the water boils, reduce the heat and begin to carefully remove the foam for 5-7 minutes using a slotted spoon or a spoon with holes.

4. Add onion to the broth. Wash the onion and cut off the ass.

To ensure that the broth acquires a beautiful golden color, do not remove the skin from the onion.

5. Then add a large carrot next, it gives the jellied meat more taste and aroma.

6. Add bay leaf and a mixture of peppers (black peas and allspice)

7. Leave the jellied meat to cook for 5-6 hours over low heat. If foam forms during the first 2-3 hours, it must be removed.

Since we soaked the meat, a lot of foam should not form.

8. After three hours, the jellied meat must be well salted so that you can feel the saltiness.

Jellied meat should be over-salted. Only then will it taste good to you.

9. When the jellied meat is cooked, put the meat and carrots in a dish and begin to disassemble the jellied meat. To disassemble means to separate the meat from the bone.

10. When disassembling meat, cut large and long fibers, cartilage and veins into cubes.

We don’t throw away the cartilage and veins, it’s gluten that serves as a gluing material, the jellied meat will thicken faster. If you remove it, the jellied meat will be runny.

11. Cut the meat and put it in salad bowls.

12. Pour the broth through a sieve.

13. Decorate the jellied meat with carrots. We make hollows on the carrot, and then cut it into circles and place it on top. Decorate with carrots if desired.

14. Take the garlic, squeeze it in the garlic press and add it a little at a time to the jellied meat and distribute it in the broth. It turns out to be a very spicy jellied meat.

15. We got a very tasty and tender jellied meat.

Bon appetit!

Cooking clear chicken jellied meat

This transparent chicken jellied meat is an excellent dietary dish for the holiday table.

Homemade jellied meat is always appropriate on the table, since it is a meat dish.

Ingredients:

• Broiler chicken – 1 piece
• Onion
• Carrot
• Eggs - 1 piece
• Black peppercorns
• Allspice
• Salt to taste
• Garlic
• Bay leaf

Preparation:

1. Clean the broiler chicken, remove the entrails and rinse thoroughly.

2. Divide the chicken into several parts.

3. Soak the meat in water for 3 hours so that all the blood comes out of it. After soaking, rinse the meat.

4. Take a large, deep pan and put the chicken in it. Fill everything with water 7-8 centimeters above the meat level and cook over high heat until it boils.

5. As soon as the water boils, reduce the heat and begin to carefully skim off the foam and the resulting fat using a slotted spoon or a spoon with holes. We continue to cook the broth over low heat for 4-5 hours, periodically removing the foam.

6. While the broth is cooking, prepare the vegetables. We clean and wash the carrots, onions and garlic.

7. After four hours of cooking, add onions and carrots to the broth and cook the jellied meat for another 30 minutes.

8. After cooking, transfer the meat with a slotted spoon to a deep plate. To the broth remaining in the pan, add bay leaf, a mixture of peppers, salt and squeeze 2 cloves of garlic through the garlic press. Cook the jellied meat for another 30 minutes.

9. After cooking, remove fat and foam from the broth with a slotted spoon. Strain the broth through a sieve and cool until warm.

We disassemble the finished chicken meat, that is, we disconnect the meat from the bone.

10. Cut the fibers and cartilage into pieces and place in a salad bowl.

11. Prepare the decoration, for this we cut the boiled egg into rings 2 centimeters thick. We cut the carrots in the same way into rings 5 ​​millimeters thick.

12. Prepare a deep container for jellied meat, pour broth into it up to half the container.

13. Put carrots, herbs, egg slices, chicken meat there and leave for 10 minutes so that the whole mass sets.

14. Add broth to the container to cover all the ingredients and let the jellied meat cool. Place the mold, covered with a lid, in the refrigerator until completely hardened. It will take from 6 to 12 hours

15. We got such a beautiful meat dish -transparent jellied meat from chicken.

Bon appetit!

Recipe for homemade chicken jellied meat with gelatin

We will prepare chicken jellied meat with gelatin from homemade chicken. Such chickens can play a great role in your jellied meat. If you haven’t made this kind of jellied meat before, I recommend making it. Let's move on to the process of preparing homemade chicken jellied meat.

Ingredients:

• chicken - 1 piece
• carrots - 1 pc.
• gelatin - 1 tbsp.
• onions - 2 pcs
• bay leaf - 2 pcs

Preparation:

1. Cut the chicken into pieces. Place the pieces tightly in a saucepan and fill them completely with water 7 centimeters above the chicken.

2. Place the pan with the chicken on the stove. As soon as the water boils, reduce the heat and begin to carefully remove the foam and the resulting fat with a slotted spoon. We continue to cook the broth over low heat for -1 hour, periodically skimming off the foam and resulting fat. This gives us the opportunity to achieve transparency in the broth.

3. Add onions with carrots, bay leaves, peppercorns, if desired, and salt to the broth.

The broth should be slightly salted.

Continue cooking the jellied meat over low heat for 4 hours. As soon as the meat begins to separate from the bone, our jellied meat is ready.

Hello! Today we will prepare chicken jellied meat. Winter is the best the right time years for preparing any jellied dishes. So let's look at a few recipes for making jellied meat.

Besides, it's coming soon New Year. And many people will look for recipes according to which they will prepare this wonderful snack. It was this fact that prompted me to write today’s article. We will look at the most common and delicious chicken jellied recipes.

They prepare it in different ways: some people prefer to add pork or beef to the composition, some add turkey, and others even make assorted dishes. The same applies to gelatin. On this matter, everyone has their own point of view. One claims that its presence in the composition is simply necessary, while the other claims that gelatin is useless in jellied meat.

You and I will not argue or talk about this topic, because I want to show you different recipes, from which you will choose yourself. So, let's start figuring it out, and then cook.

How to make chicken jellied meat without gelatin

Is it possible to make jellied meat without gelatin? Can. And in general, I somehow never bothered about this before. I mean, I've never cooked with gelatin. In our house, as far as I remember, no one ever added gelatin to jellied meat, regardless of what it was made from.

And it always turns out very well, I tell you. So here is the first recipe in which we do not use this product.

Ingredients:

• chicken - 1.5 kg.
• turkey thigh - 0.5 kg.
• pork legs - 2 pcs.
• onions - 1 pc.
• carrots - 2 pcs.
• bay leaf - 3 pcs.
• mixture of peppers - to taste
• garlic

Preparation:

1. Soak chicken, turkey and pork legs in cold water for 2 hours.
   
   We do this so that all the blood comes out of the meat.
2. Now drain the water and clean the pork legs of all excess.
   
   Cut them in half lengthwise and place them in the pan with the rest of the meat.
3. Fill in clean water and put on high heat until it boils.
   
   The meat must be well covered with water, because it will evaporate.
4. After the water boils, reduce the heat and skim off any foam that forms.
   

   Do not add anything to the meat until the foam stops appearing. This is important.

5. Now you can add steel products. The first one we will have is the onion.
   
   

   Advice! Don't forget to wash the onion first and cut off the back. There is no need to remove the husk.

6. Add peeled carrots, bay leaves and a mixture of peppers. If you wish, you can add a couple of clove buds.
   
   
7. Cook the jellied meat for 5-6 hours over low heat.
   

   Note! During the cooking process, foam may form, which must be skimmed off.

8. After 1.5-2 hours of cooking, you need to add salt to the broth. Don't skimp on the salt. Let the jellied meat be a little salty.
   
   This is due to the fact that later, when we pour our broth into molds with meat, it will be a little bland. And to prevent this from happening, we need to add a little more salt.
9. After 6 hours, remove the finished chicken and the rest of the meat into a separate bowl. We do the same with carrots.
   
   
10. Separate the meat from the bone and cut it into small pieces (fibers).
    
    
11. Place the chicken in deep plates (moulds) and fill with hot broth.
    

    Note! To prevent anything extra from the broth from getting into the jellied meat, you can use a strainer.

    

12. Cut the carrots into small pieces and spread them over the entire surface of the jellied meat.
    
    
13. Now add the garlic, pressed with a garlic press or finely chopped with a knife.
14. Cool and place in the refrigerator until completely frozen.
    
    

The jellied meat turned out to be very transparent, aromatic and incredibly tasty. Prepare for your health!

Cooking chicken jellied meat with gelatin

Second, no less delicious recipe cold, to which we will add gelatin and see what we get.

Ingredients:

• chicken breast - 600 gr.
• carrots - 1 pc.
• garlic - 2 cloves
• gelatin - 40 gr.
• broth - 1.5 l.
• onion - 1 pc.
• bay leaf
• peppercorns

Preparation:

That's the whole recipe. It will take you a little more time and effort to prepare than it seems from the description, but I am sure that you can handle it and everything will work out great for you.

How to cook jellied meat in a slow cooker

And again modern household appliances in progress. If you follow the releases of this blog, then you probably noticed that in almost every issue I try to give recipes for preparing one or another dish using a slow cooker. Why not? After all, cooking in a slow cooker is a very easy and simple task.

If you can simplify the preparation of dishes, of course, provided that you have this miracle of technology available, then let's simplify. I suggest you watch a video review on this matter. Enjoy watching!

Chicken jelly recipe in a bottle

Do you want something unusual and festively beautiful? Prepare jellied meat not according to the standard recipe, but a little differently - using plastic bottle, which will serve as a form.

In addition to the fact that it will turn out unusual, it is also very convenient to cut ready-made cold food into portions. It turns out something like a roll. Have you tried it? If not, then let's try.

Ingredients:

• chicken - 1 kg.
• gelatin - 30 gr.
• garlic - 4 cloves
• salt, pepper
• green
• plastic bottle

Preparation:

1. Cut the chicken into small pieces. Rinse well. Salt and pepper.
   
   
2. Place the chicken in a saucepan or frying pan, cover with a lid and put on the stove to simmer over low heat for 1 hour.
   
   

   Notice that we are not adding anything - no oil, no water, or anything else.

3. Remove from heat and let cool.
   
   
4. After this, separate the chicken meat from the bones into a separate bowl. We take it apart into small pieces.
   
   
5. Dissolve gelatin in a bowl hot water(not boiling water). In general, it is better to read the instructions, as they may differ depending on the manufacturer.
6. Stir until completely dissolved and combine it with the broth that was formed from the chicken.
   
   
7. Add chopped garlic and herbs there.
8. Also don't forget about salt and pepper.
   
   
9. Next comes the most interesting part. We cut off the top of the plastic bottle and “throw” the meat into it.
   
   
10. Now fill it with broth and put it in the refrigerator overnight.
    
    
11. After the jellied meat has frozen, carefully cut the bottle with scissors.
    
    
12. Cut into portions and serve cold.
    
    

See how beautiful it turned out. And most importantly, it’s convenient and very tasty. Bon appetit!

This brings me to the end of my review today. I hope you enjoyed this episode and share it with your friends. Well, I say goodbye to you until the next issues and wish you good luck!