Aspic ducan. Chicken jellied dukan

Chicken aspic is an excellent dietary dish. And at the same time, aspic is still not everyday food, it smells of something festive, even New Year's. And a holiday on a diet is always a popular phenomenon :)
The uniqueness of this dish lies in the fact that it practically does not even need to be adapted to the Ducan's diet, it already almost completely corresponds to the list of permitted products. The main thing is to make sure that excess fat and unauthorized vegetables do not get into the dish.
First of all, for Dyukanovsky jellied, it is still better to take chicken breast, and not any other parts, because Dr. Ducan recommends broths from it. And aspic, in fact, is the broth. In my case, I allowed myself to add a backrest there. In total, about half of the chicken turned out.

The chicken must be cleaned of its skin, which is absolutely impossible to eat on Dukan. And in general - this is solid fat, not useful to anyone. We cut the bird (I cut my half-chicken into 3 parts), put it in a saucepan, fill it with water and put it on the fire.
While the broth is boiling, let's clean everything essential vegetables... In general, there is a huge scope for creativity: you can add pepper, celery, and any spicy greens here. I had a set of products for classic dish... Take 3 medium carrots, 1 onion and some dill. We wash it all and clean it.

Immediately before boiling, it is necessary to remove the foam from the surface of the broth so that the aspic will turn out transparent and beautiful.
When the chicken has boiled, put a clean, but uncut onion, as well as 1 carrot in a saucepan. We also send salt, black peppercorns and bay leaves there.

And all this is sent to low heat for 1.5 hours. The contents of the pot should gurgle constantly, but not too much.
When the broth is cooked, remove the chicken and leave to cool.

The broth must be filtered through cheesecloth or a fine sieve so that it is clean and transparent at the exit. And let it cool down too.
The boiled chicken must be separated from the bones and crumbled into small pieces into a jellied dish. Carrots, garlic, herbs are also sent there. Carrots can be cut figuratively for beauty. Some lovers add a boiled egg.

Dilute gelatin in a glass of cooled broth. When it dissolves (time depends on the gelatin), it must be poured into the rest of the broth, put on fire and heated, almost until it boils. At this point, the dish must be added to salt, so that it seems a little salty. And then the gelatin eats up part of the taste. After that, pour the broth with gelatin into the mold and leave to cool at room temperature. When it cools down, you need to cover it with foil and put it in the refrigerator until it finally solidifies in the form of a jellied one.

ground beef
4 tablespoons oat bran, ground into flour

6 tbsp SOM
2 tablespoons starch (1 spoon in the dough + 1 spoon for kneading)
2 eggs
salt to taste

Knead the dough: gradually add COM, bran and starch to the eggs. Mix well and place on a silicone mat. Gradually add the remaining starch to the desired consistency. Make circles with the bottom of a glass or cup and mold the dumplings. Roll out the dough and shape the dumplings in small portions. To make the dumplings stick better, grease the circles with egg white. Boil in salted water.

Homemade pasta (tagliatelle, cannelloni, noodles, lasagna sheets) by Ducan

30 g corn starch(2 tbsp. L.),

20 + 5 g skimmed milk powder (3 tbsp. L.),
1 medium egg
salt.

You will need a silicone mat and a silicone rolling pin. Although you can do without them. I also used a wavy roller.

If you have granular powdered milk, then it needs to be crushed into powder.
Sprinkle 5 g of milk on a rug and a rolling pin so that our adze does not stick to them.

Separate the yolk from the protein.

Mix the rest of the milk powder thoroughly with a pinch of salt and starch. Add egg yolk and mix with a tablespoon, crushing the mixture a little, until the dough looks like a shortbread.

Add egg white gradually (I added one teaspoon at a time, and this dough took less than half of the protein). Roll the dough with your hands, but not too long, otherwise it will start to stick to your hands.

Wrap the dough in plastic and put in the refrigerator for 30-60 minutes.

Keep powdered milk handy. Sprinkle a few pinches on the silicone mat, then roll out the dough, turning frequently, and sprinkle with a few pinches of powdered milk to keep it from sticking to the rolling pin. You should have a thin sheet, but not too thin so that it does not start to break.

It remains only to decide on the shape of our future pasta... Tagliatelle, cannelloni, noodles, lasagna sheets, ravioli, etc.

Air dry for later use (store in a metal box. Caution, they are very fragile), or cook like traditional pasta in salted water for 5-6 minutes. For lasagna and cannelloni, you don't need to pre-cook them.

Chicken - 1 600 g

onion - 1 pc.
carrots - 1 pc. (as a decoration for a photo, usually we don't decorate jellied meat) without carrots, the recipe is ideal for Attack
bay leaf - 3 pcs.
garlic - 3-5 cloves, depending on size
pepper - 10 peas
salt to taste
ground black pepper - also to taste and desire
gelatin - 20 g sachet - for a more stable form

Wash the chicken and remove the skin, cut off the fat, cut off the tail - we don't need them. The skin is difficult to remove from the wings, I would even say, it does not come off at all. Maybe someone knows a way to skin the wings - share.

I will cook chicken jellied meat in a slow cooker. My miracle saucepan is not a pressure cooker, so it will take time, as if boiling chicken jelly in a regular saucepan on the stove. But there is a huge plus - there is no steam and heat from the stove.

So, I put the chicken in a bowl (with a volume of 4 liters), pour the maximum allowable amount of water and select the stewing mode for 5 hours. Other models of multicooker have, of course, different parameters. The first 30 minutes, as it boils, I open the lid and remove the foam.

An hour before the end, I add a peeled onion, peppercorns, bay leaf, salt to the multicooker. Carrots - half an hour before the end of the regimen (in general, carrots are an exception in my case, not the norm).

At the end of cooking, take out the carrots and cool the jellied meat until all the bones can be selected. Strain the broth, transfer the chicken meat and bones from the bowl to another container. Pour the broth back into the bowl, put the gelatin in it, stir and leave for a while, while we take apart the meat.

The meat is disassembled, the elements for decoration (if any) are ready, you can heat the broth while stirring until the gelatin dissolves. Peel the garlic and squeeze it into the broth. Arrange the meat according to the forms, if you like - pepper lightly, put the decorations and pour the broth. At the same time, try to get the garlic evenly into all the molds.

Before room temperature cool the jellied meat and refrigerate to solidify.

Chicken jellied meat turned out to be tasty and tender, practically without fat. Diet dish what we need!

Gelatin, I think, still needs to be added to chicken jellied meat for a stable form. This is a photo without gelatin. And this is with gelatin. Aspic here is the same as we usually cook, without decorations, with mustard.

Not a single large feast in our family can do without jellied meat, and even more so the New Year is just around the corner!

Once again, I want to say a huge thank you to the Ducan diet for suggesting ways to make different dishes not only tastier, but also healthier.

See for yourself!

Cooking chicken jellied meat:

You probably noticed that the composition chicken jellied meat includes a turkey wing. Of course, you can cook jellied meat without turkey and generally take any meat that you like, but when I cook poultry jellied meat, I always use a combination of chicken and turkey - it's much tastier, believe me!

I take regular store chicken for jellied meat because it is less fatty. But it happens that I cook from home, then the taste is completely different and more intense.

Try, experiment and you will succeed!

Like many dishes, I cook jellied meat in a slow cooker - in my opinion, this is a less troublesome option. By the way, the New Year is coming soon and this is a great reason to fulfill your old dream and buy a multicooker, especially since the dishes from this wonderful saucepan are always obtained with a bang, and especially chicken jelly!!!

All the charm of cooking in a multicooker is that not a single gram of water boils away, i.e. in the end, I also get 2 liters of delicious, rich and surprisingly clear broth.

Depending on your multicooker model, choose the desired mode and cooking time - the main thing is that as a result the meat is very soft and easily separates from the bone.

I am more than sure that 3 hours would be quite enough for cooking chicken jellied meat, but I like it to be very soft, and therefore I cook for a long time.

We take out the bowl with our future jellied meat from the multicooker.

Draw your attention! The broth must be cooled (to about 40 degrees) before adding gelatin to it! By the way, many gelatin is diluted separately in water, but do we need an extra "tasteless" liquid?

Let's do the broth:

Be sure to look in the instructions for your gelatin for how long you need to soak it first.

I use Dr. Oetker gelatin, it is already packaged in 10 grams, so I take 3 sachets, the instructions for it say: pour the contents of the packet into 0.5 liters of water and heat (maximum to 60 degrees, do not boil!) With continuous stirring until complete dissolution.

As I wrote earlier, I add 2 liters of water and nothing boils away from me, i.e. as a result, I get 2 liters of broth. In theory, I need to take 4 bags of gelatin if you follow the instructions, but from experience I can say that 3 is enough - everything freezes perfectly!

Dr. Oetker gelatin does not require soaking, so I pour it into the cooled broth, put the bowl in a slow cooker, turn on the "Stew" mode and with the lid open, stirring all the time, completely dissolve the gelatin. It takes 5 minutes at most.

Decorate chicken jelly you can to your taste. I sometimes add pieces of carrots that have been cooked with the chicken. You can also decorate with an egg and herbs, but basically I do not put anything, since I cook jellied meat very often and this is not only a festive, but also an everyday dish for me - it does not get boring and does not become boring.

That's all! It remains only to cool the jellied meat to room temperature and send it to the refrigerator for solidification.

Bon Appetit!

Is it possible to make chicken jellied meat without gelatin?

Can! What for?

The basis of gelatin is collagen, which significantly improves the condition of hair and nails. It also contains many vitamins, trace elements and amino acids. Among other things, it is recommended to use it for fractures or cracks in the bones, since gelatin helps their rapid fusion. The amino acids contained in gelatin have a beneficial effect on strengthening the heart muscle, and contribute to mental development.

In general, it seems to me that you should not give up gelatin, because in addition to everything listed with it, you will always get an excellent result - frozen chicken jelly or any other bird.

Jellied meat is a Slavic dish, which is meat (pre-boiled), filled with rich broth. During the cooling process, the broth solidifies and forms a jelly. The classic recipe is based on pork. However, to make the dish accessible over Dukan, it can be replaced with chicken. You can cook chicken jellied meat on the basis of legs, necks, legs and other parts of the carcass that give a good broth.

Chicken aspic. Dukan recipe with gelatin

Chicken asp is not only tasty, but also a very healthy dish, which is a real source of protein. However, you can eat it no more than once a week, since with its frequent use, the level of cholesterol rises significantly. But since, basically, this dish is festive, there is no need to be afraid of this. So, the recipe for the dish needs the following products:

• A whole carcass of an average chicken weighing 1.5-2 kg;
• Bow - 1 head;
• Several bay leaves;
• Garlic;
• Powdery pepper - a few peas;
• Salt;
• Gelatin - 2 g.

1. In order for the chicken jelly to be dietary, it is necessary to skin the poultry. Otherwise, all the fats contained in it will get into the broth. Cut off the wings and tail. If possible, remove all the fat noticed. After that, rinse the carcass, place it in a saucepan and fill it with water (no more than 3.5 liters).
2. In order for the Dukan jelly broth to turn out transparent, you need to closely monitor it. Putting water on high heat, before boiling, it must be reduced to a minimum, and simmer for five hours. About an hour before the end, add the whole onion, pepper, salt (a little) and garlic.
3. After the allotted time, we take out the meat and cool it. Meanwhile, filter the broth through an iron sieve and cheesecloth and add salt. It is important that the salt in the dish is felt well, otherwise the dish will lose its taste.
4. Pour gelatin into the broth and wait for it to swell. At this time, we cut up the chicken. Put the resulting meat on the bottom of the prepared forms.
5. When the gelatin has swollen, return the broth to the stove and wait for complete dissolution. Decorate the meat in the form with herbs and fill it with liquid.
6. Let the dish cool down, and then put the chicken jellied meat in the refrigerator until it solidifies completely (preferably at night).

Chicken neck asp. Ducan recipe

To prepare the Dukan jelly, it is not necessary to stock up on the whole carcass or parts of it with a lot of meat. The dish can also be prepared using simple necks. In this case, the taste will not suffer at all. In addition, the cooking time is much shorter. Only 2.5-3 hours. To prepare it you will need:

• Neck - 1 kg;
• Carrots and onions - one small piece each;
• Garlic;
• Gelatin - 3 tablespoons;
• Spices (allspice and bay leaf);
• Salt.

1. The recipe has the same cooking principle. Place the washed necks in water and immediately add vegetables and allspice.
2. Immediately after boiling, the heat must be reduced to minimum, remove the foam and continue to cook. Put the bay leaf 30-40 minutes before the end.
3. We take out all the ingredients from the finished broth and filter and salt. We separate all the meat from the necks and tear it at random.
4. Add gelatin and finely chopped garlic to the finished broth. In order not to wait for swelling, you can take a small amount of broth in advance and pour gelatin over it. And then, melt it in a microwave oven or in a water bath, so that all the grains are dissolved, and pour into the broth.

Before pouring into molds, the meat broth can be drained from the garlic if desired.

We spread the meat in a mold, fill it with liquid and set it to freeze. If desired, circles of boiled carrots can be added to the dish to decorate. Dukan jellied meat from necks, with the addition of gelatin is ready.

Chicken leg aspic with gelatin according to Dukan

Chicken leg broth turns out to be especially rich. However, it will not be possible to cook jellied meat from chicken legs without adding additional parts of the carcass, since in this case we will not get meat, which must be filled with broth. In this case, a meaty ham is perfect for the recipe. So, in order to cook chicken leg jelly with gelatin according to Dukan, you will need:

• 700 grams of legs;
• Poultry ham - 4 large pieces;
• Onions - 100 g;
• Carrots (for decoration) - optional;
• Spices;
• Gelatin - 10 g.

1. We wash the legs and place them in a saucepan. We do the same with the paws, only we cut off the claws. Fill with water. Its level should only be slightly higher than meat products.
2. Add the onion and cook according to the principle of the previous recipes for about 5-6 hours. If the chicken is purchased (not homemade or soup), the cooking time can be reduced by 1-2 hours. As usual, add some bay leaves and spices at the end.
3. When the broth is strained, pour about half a glass and dilute gelatin in it. After swelling, dissolve it in the microwave oven, pour it into the broth and heat up the whole meat broth.
4. At this time, we will cut the meat from the bone and tear it in arbitrary, but small pieces. Lay out evenly according to the shapes. You can decorate as your fantasy tells you. You can add greens, carrots, fresh green peas and other ingredients. But do not get too carried away so as not to interrupt and spoil the main taste of the dish.
5. Pour the broth into the molds with meat and leave to cool. When the jelly has cooled enough, place it in the cold. After standing in it overnight, the dish will completely freeze. Dukan jellied meat is ready. Also, the recipe can be supplemented with turkey meat, then the taste will be more original.

Jellied meat can be served in various ways. For example, you can cut it into portions and, without taking it out of the container, serve it to the table. Or you can put it on a flat plate. To do this, place the dish with the dish in boiling water for a few seconds. We make sure that no water gets into the jellied meat. After that, turning the container over the plate, the jelly will easily fall out of it.

How to cook Dukan chicken jellied meat?

To get started, take the products from the list:

You've probably noticed that chicken jellied meat contains a turkey wing and gelatin. Of course, you can cook jellied meat without turkey and generally take any meat that you like, but when I cook just poultry aspic, I always use a combination of chicken and turkey - it's much tastier, believe me!

I take regular store chicken for jellied meat because it is less fatty. But it happens that I cook from home, then the taste is completely different and more intense.

Cooking broth for jellied meat

Like many dishes, I cook chicken jellied meat in a slow cooker - in my opinion, this is a less troublesome option. By the way, New Year is coming soon and this is a great reason to fulfill your old dream and buy a multicooker, especially since the dishes from this wonderful saucepan are always obtained with a bang, and especially chicken jellied meat.

All the charm of cooking in a multicooker is that not a single gram of water boils away, i.e. in the end, I also get 2 liters of delicious, rich and surprisingly clear broth.

Depending on your multicooker model, choose the desired mode and cooking time - the main thing is that as a result the meat is very soft and easily separates from the bone.

I am more than sure that 3 hours would be quite enough for boiling chicken jellied meat, but I like it to be very soft, and therefore I cook for a long time.

We take out the bowl with our future jellied meat from the multicooker.

Cooking meat base for jellied meat

Draw your attention! The broth must be cooled (to about 40 degrees) before adding gelatin to it. By the way, many gelatin is diluted separately in water, but do we need an extra "tasteless" liquid?

Pouring jellied meat

Be sure to look in the instructions for your gelatin for how long you need to soak it first.

For jellied chicken with gelatin, I use Dr. Oetker gelatin, it is already packaged in 10 grams, so I take 3 sachets, the instructions for it say: pour the contents of the packet into 0.5 liters of water and heat (maximum to 60 degrees, not boil!) with continuous stirring until completely dissolved.

As I wrote earlier, I add 2 liters of water and nothing boils away from me, i.e. as a result, I get 2 liters of broth. In theory, I need to take 4 bags of gelatin if you follow the instructions, but from experience I can say that 3 is enough - everything freezes perfectly!

Dr. Oetker gelatin does not require soaking, so I pour it into the cooled broth, put the bowl in a slow cooker, turn on the "Stew" mode and with the lid open, stirring all the time, completely dissolve the gelatin. It takes 5 minutes at most.

You can decorate chicken jellied meat with gelatin to your taste. I sometimes add pieces of carrots that have been cooked with the chicken. You can also decorate with an egg and herbs, but basically I do not put anything, since I cook jellied meat very often and this is not only a festive, but also an everyday dish for me - it does not get boring and does not become boring.

That's all! It remains only to cool the jellied meat to room temperature and send it to the refrigerator for solidification.

Video recipe for aspic with the Dukan diet:

Bon Appetit!

Can be prepared as a snack or breakfast.

Is it possible to make chicken jellied meat without gelatin?

Can! What for? The basis of gelatin is collagen, which significantly improves the condition of hair and nails. It also contains many vitamins, trace elements and amino acids. Among other things, it is recommended to use it for fractures or cracks in the bones, since gelatin helps their rapid fusion. The amino acids contained in gelatin have a beneficial effect on strengthening the heart muscle, and contribute to mental development.

In general, it seems to me, you should not give up gelatin, because in addition to everything listed with it, you will always get an excellent result - frozen jellied meat from chicken or any other poultry.

What spices do you add? How do you decorate? After all, as practice shows, the same dish can be cooked in different ways and each hostess has her own secrets and tips, so I will look forward to hearing from you.

Once again, I want to say a huge thank you to the Ducan diet for suggesting ways to make different dishes not only tastier, but also healthier, including chicken jellied meat with gelatin.