How to cook jelly with the addition of chicken paws. Cooking jellied chicken feet for joints
Cooking process:
1. Wash the chicken legs well, if necessary, clean and cut off the claws on the “fingers”. Put them in a saucepan, pour three liters of water and put on fire. Boil it for two hours over low heat (the water should barely boil). Remove foam periodically. Attention: Do not add water to the broth during cooking.
2. After two hours of boiling chicken legs, add chicken legs, wings and breast to the pan. Of course, before this, the meat must be washed well. Boil the jelly for another two hours, without adding water and removing the foam.
3. Prepare vegetables. Peel the onion, rinse it and chop coarsely.
4.Clean and wash the carrots. Cut it into large rings.
5. After two hours, put prepared vegetables into the broth, also add allspice peas into it and salt to taste. After adding these ingredients, boil the jellied meat for another hour.
6. Next, put the leaves of parsley and cook for another fifteen minutes.
7. Peel the garlic cloves and chop them finely.
8. When the broth is ready, remove the pan from the stove, remove the meat from it. Let it cool and then remove all the bones. Finely chop or shred the meat.
9. Strain the broth through cheesecloth or a very fine sieve to remove all unnecessary and unnecessary.
10. Put the meat in the prepared form. You can use several small molds or one large one, as in our case.
11. Place chopped garlic on top of the meat.
12. Fill the mold with broth so that the meat is completely covered. Immediately put in the refrigerator, so it should stand for ten to twelve hours until the jelly hardens.
The finished dish can be topped with boiled egg slices or chopped boiled carrots. It should be noted that the jellied meat should be taken out of the refrigerator only before serving it on the table, and this should happen when the guests are ready to sit down at it. Otherwise, the jelly may leak. Bon appetit!
Who among us does not like to enjoy delicious jelly? When a rich transparent jelly vibrates in a plate, it seems to be asking for it in your mouth :) And if you also season it with mustard, horseradish or a teaspoon of vinegar, you get real yummy.
Except excellent taste, jelly is also very useful. It is recommended to use it more often for everyone who suffers from diseases of the joints.
But not everyone knows how to cook jelly. Although there is nothing complicated in its preparation.
Let's learn how to cook today chicken aspic from paws, so that it turns out tasty and rich without the addition of gelatin.
When you serve this dish on the table, your culinary talent will be appreciated by your friends and your loved ones.
So let's get started!
Ingredients:
- 2 kg chicken feet;
- 800 g chicken breasts;
- 3 carrots;
- 3 onions;
- 4 small heads of garlic;
- Salt and spices to taste (pepper, mustard, bay leaf, salt).
The listed amount of ingredients is perfect for cooking jellied meat in a 6-liter saucepan. If you are planning to cook this tasty snack less, then their number should be reduced in proportion to the volume.
Cooking cold chicken
1. First of all, you need to cut the claws from the chicken feet. To do this, you need to take special kitchen scissors and cut each claw to the very root:
2. After removing the claws, you need to remove the rough upper skin from each paw. To do this, you need to pour boiling water over all the paws, hold it in it for a couple of minutes, after which the skin is removed easily, like a stocking.
In this case, you should be careful not to leave pieces of rough skin on any of the legs.
3. Put the processed legs into a saucepan, where you can also add chicken breast meat.
4. Pour water over the pot with paws and breast meat, put on fire and bring to a boil.
5. At the beginning of the boil, foam forms on the surface of the water. It must be carefully collected with a spoon or slotted spoon and removed from the pan so that the broth is clean and transparent.
6. After the foam is removed, you can add carrots and onions, cut into large pieces:
Vegetables are cut coarsely so that they can be easily removed from the broth after cooking. They are needed only to give the broth additional flavor shades and aroma.
7. Add spices to the broth - hot pepper, allspice, a teaspoon of mustard seeds, salt, stir and reduce the heat a little.
When salting, do not forget that some of the broth will boil away during the cooking process. Therefore, salt must be carefully so as not to oversalt.
After that, cover the pan with a lid and leave to cook on low heat for 5-6 hours.
15-20 minutes before the end of cooking, add a few bay leaves to the pan.
8. After the set time has passed, the stove can be turned off. Open the lid and carefully, using a slotted spoon, remove all the contents from the pan into a bowl or saucepan of a suitable size for further cooking.
9. All contents must be quickly sorted out by hand, so that the meat does not cool down, chopping the meat and separating it from the bones and uncooked cartilage.
So that during the bulkhead the broth does not cool down, it can be covered with something or left on a very small fire so that the broth does not boil.
After the meat is sorted out, you need to add the garlic crushed in the garlic press:
10. After that, the meat with garlic should be laid out in portioned trays and poured with broth.
Aspic or jelly is a favorite snack of many guests for festive table. Cooking allows you to experiment with taste and decoration, resulting in a mouth-watering culinary masterpiece.
In the article you will find words - synonymous with jellied meat. You will see the word "jellied", which is synonymous with jelly, just like the word "jelly".
Today you will know different recipes jellied chicken, or rather, from its parts. Each housewife will be able to choose for herself the recipe that will become not only a hit but also a favorite for many years.
In the article, we will consider the most popular recipes:
Chicken jelly (chicken legs) - a delicious and simple recipe without gelatin
We will need:
- Chicken legs - 5 pcs.
- Carrot - 1 pc.
- Onion - 2 pcs.
- Black pepper - 12 peas
- Garlic, bay leaf, salt
Chicken leg jelly - recipe step by step
- Pour the prepared chicken legs with water, put the onions, carrots, black pepper, bay leaf, salt and put on fire. Cook first over high heat, and after boiling, reduce the fire and then cook for 1.5 - 2 hours over low heat. We must remove the foam and clean it.
2. We take out the cooked legs and look: the meat should move away from the bones well. Remove the skin and cut the meat into small pieces.
3. Filter the liquid from cooking meat into a cup.
4. Cut the carrots into circles and put them on the bottom of the dish in which we will make the jelly. You can add green leaves.
5. Put slices on carrot circles chicken meat.
6. Pour the strained cooking liquid into the meat in a bowl.
7. Add squeezed garlic and level the surface. We put the cooled contents with dishes in the refrigerator until morning.
8. The next day, we take the dishes out of the refrigerator, touch them with a fork and determine that the surface is quite elastic - this is how it should be.
9. Separate the jelly from the walls of the dishes with a knife.
10. Cover the dishes with a plate and turn over.
11. We wait a bit and watch when the contents slide onto the plate.
12. Chicken jelly is ready. We cut off a piece and admire its contents, try it and say: Delicious!
How to cook chicken jelly - recipe with gelatin
Ingredients:
- Chicken drumsticks - 1200 kg
- Carrots - 2 pcs.
- Bulb - 1 pc.
- Seasoning, garlic, salt - to taste
- Gelatin
- Mayonnaise
- Greens for decoration
We cook chicken shank for 1 hour with onions and carrots, put bay leaves 15 minutes before the end of cooking. The meat is separated from the bones and disassembled into pieces. We filter the liquid from cooking.
Preparing a recipe
- Pour gelatin with warm broth at the rate of 1 tablespoon per 1 cup of broth. Leave to swell. Then mix it with the broth.
2. Pour 0.5 cm of broth into the bottom of the mold and put it in the refrigerator to set.
3. Pour mayonnaise with broth and stir.
4. Let's pour some broth. In the remaining broth, add 1 tbsp. a spoonful of vegetable seasoning and squeeze the garlic cloves.
5. Carrots cut into strips with a vegetable cutter - twist into rolls (roses) for decoration.
6. We take out a form with a frozen layer of broth from the refrigerator and lay out roses and green leaves. Then fill with a layer of cast clear broth 0.5 cm and again put in the refrigerator to solidify.
7. And the next layer (third) is a layer of mayonnaise diluted with broth. We put it in the refrigerator.
8. We take out a form with frozen layers from the refrigerator and lay out the meat. Top the meat with broth vegetable mixture and garlic. We put it in the refrigerator overnight.
9. We take it out of the refrigerator and lower the mold into hot water. Cover the top with a plate and turn over. The content well moves away from the walls of the form.
10. Chicken jelly with gelatin is ready.
Chicken feet jelly - delicious video recipe
Chicken jelly (jellied) - a delicious recipe for the whole family
Meet aspic chicken, which is quite dense and holds its shape well. The recipe contains gelatin, so you can cook from whole chicken or other parts of it.
Ingredients:
Cooking
- We lower the prepared chicken meat into boiling water. Salt is not needed yet. Washed and peeled carrots are completely lowered into a pot of water. Wash the onion, but do not peel it and also lower it into the pan. onion peel gives the broth a golden hue. Put all the spices in the pot.
- As soon as the water boils, we make a minimum fire. The broth should not boil, otherwise it will be cloudy and boil quickly. Leave the lid half open. We cook the broth for 2 hours.
3. After 1.5 hours of cooking, we fall asleep 1 tbsp. a spoonful of salt.
4. If the meat is easily separated from the bone, then it is ready. Take the meat out and let it cool down a bit.
5. Strain the broth through a fine sieve or cheesecloth.
6. Separate the meat from the bone and skin and cut into small pieces. Salt if necessary.
7. Pour gelatin with half a glass cold water and give 20 minutes to swell.
8. You will have a question: How to correctly calculate the amount of gelatin? Because the volume of meat may be different for you, and not the same as in this recipe. Therefore, be aware that 25-30 grams of gelatin is taken per 1 liter of broth.
When you take 25 g of gelatin, the aspic will not be so dense. There are people who love just such a jelly so that it trembles (swings).
9. Distribute the pieces of meat into two containers.
10. From boiled carrots, spread the decor on top of the meat. You can add green pea or corn if desired, green parsley leaves.
11. Combine the swollen gelatin with the broth and stir well until smooth over low heat. We do not bring to a boil, otherwise the gelatin will lose its veining properties.
12. Carefully pour the broth into containers so as not to spoil the decor.
13. Put the cooled aspic in the refrigerator overnight. The next morning, the aspic of the chicken is ready.
14. Aspic cuts well and keeps its shape remarkably.
Make such aspic for your family - there will be no indifferent!
Jellied chicken stomachs - a simple recipe for jelly
Look at a decent and budget option for chicken aspic. The dish will decorate the festive table well and, of course, is suitable for weekdays.
Ingredients:
- Chicken gizzards - 1000 g
- Chicken breast frame - 1 pc.
- Carrot - 1 pc.
- Onion - 1 pc.
- Garlic - 3 cloves
- Gelatin - 25 g
- Bay leaf - 4 pcs.
- Allspice peas - 4 pcs.
- A mixture of peppers - 6 pcs.
- Water - 2 liters, salt - to taste
Cooking
- We clean the stomachs, remove all the yellow films in them and wash them thoroughly.
2. Clean stomachs and with chicken breast without meat - put in a 3 liter saucepan.
3. Pour water into the pan so that it covers the contents and put on a strong fire. Bring to a boil, remove the dirty foam and pour out the water. We wash the stomachs under running water and put them back in the pan.
Pour clean water into the pan again, put: carrots, onions, spices, garlic. Cook the contents from 2.5 to 3 hours. First, make a strong fire and bring to a boil, then reduce, cover loosely with a lid. After 2 hours of cooking, salt 2/3 tbsp. spoons.
4. Using a slotted spoon, we take out the contents on a plate.
5. Bone from chicken breast do not use, but cut the stomachs into pieces with the size, as in the photo. At the bottom of the molds we put the decor of the figurines of carrots and green leaves, pour pieces of stomachs on top.
6. Strain the broth and mix with pre-soaked gelatin. Stir over low heat, as in the previous recipe. Fill bowls with stomachs with broth. We put the cooled bowls with the contents in the refrigerator for the night.
7. In the morning, take out the molds, separate the filler from the walls with a knife and turn it over beautiful dish. We see a decoration made of carrot hearts.
8. On the second plate, decoration of parsley leaves.
9. Cut off a piece and see a hearty meal of gastric meat.
Jellied from chicken stomachs ready at home.
Jellied chicken with horseradish
Horseradish gives the jelly a special taste and stimulates the appetite. The recipe is rare and interesting.
Ingredients:
- Chicken fillet - 300 g
- Table horseradish - 100 g
- Natural yogurt - 100 g
- Gelatin - 1 pack
- Curry - to taste
- Sugar, salt, pepper, herbs - to taste
Cooking
- We clean the chicken fillet from fatty fibers and wash it.
2. Chicken meat cut into small pieces.
3. Dip the pieces in boiling salted water and cook for 15 minutes.
4. In the meantime, take the gelatin and prepare it according to the instructions on the bag. Pour it into a container and pour warm water, stir and leave to swell.
5. Put horseradish in a cup and add yogurt to it for delicate taste(you can add sour cream or cream).
6. Stir horseradish with yogurt and add a pinch of salt and a pinch of sugar.
7. Then add 2 tbsp. tablespoons of swollen gelatin and mix.
8. Pour the mixture into a saucepan and put it on a very low heat to slightly dissolve the gelatin, but you can’t bring it to a boil.
9. We take silicone mold with many small molds. Fill the bottom of each mold with the prepared mixture of horseradish, yogurt and gelatin. We remove the filled form in the refrigerator.
10. In a container. where chicken meat is cooked, pour curry and a little black pepper. We need colored broth, not clear.
11. Add the remaining gelatin to the hot broth with chicken meat and turn off the heat.
12. We take out the form with a frozen and thickened layer at the bottom of the molds.
13. We take the meat out of the broth with a spoon and put it in all the small molds.
14. Pour the broth with a spoon on top of the molds. Put the mold in the refrigerator to set.
15. After hardening within 1 hour, we take out the form, cover it with a plate on top and turn it over. We free the aspic from the mold and here it is in front of you.
16. We make a bright accent in the middle of a plate of fresh dill.
You have learned the secret of cooking aspic with chicken horseradish.
Jellied chicken with decoration - video recipe
The filling turns out beautiful and tasty.
Family doctor (medical business)
Verified Information
The article is written on the basis of scientific data and verified by experts. Our team strives to be unbiased and objective, seek up-to-date information, consider the topic professionally and in depth, trying to answer all the reader's questions.
Recently ethnoscience began to conquer the modern world. Even with complex diseases, you can find the recipes of our ancestors, based on the treatment of natural materials. But are all old methods so useful? And now there is a lot of controversy on this topic. For example, is the jelly of their chicken feet good for joints?
The benefits and harms of jelly for joints have many controversial points. And in some cases, you need to ask yourself the question: “Are you ready to sacrifice one disease for the sake of another?”. What is the reason for such an opinion and what is useful and harmful aspic?
Aspic properties
Jelly is a product rich in proteins. Proteins are made from the meat and bones of animals. And they have the same benefit for human bones and joints. As the ancestors said: "Wedge with a wedge."
In addition to protein, jelly contains a powerful element - collagen. Its action is very well known in the fight against aging of skin tissues. Since it has the ability to restore cells, make them more elastic and resilient, this element is necessary not only for skin cells, but also for joints and bones. After all, if the joints begin to lose their elasticity, and the bones are erased, then this will cause a lot of pain.
In that delicious dish vitamins such as A, P, C, B are present, and especially those varieties that do not disappear when exposed to temperature. Of the trace elements, there are such rare substances as copper, rubidium, boron, vanadium, aluminum and phosphorus.
Aspic for joints is considered an excellent remedy. Most often it is prepared from different meat or chicken parts. And on a note, the medicine for arthrosis is made from dried and ground bones, ligaments, joints and cartilage of animals.
Contraindications
The benefits and harms of aspic are commensurate. Unfortunately, we cannot say that this dish is only beneficial. Jelly for arthrosis is an excellent remedy. Healthy people should not be afraid to use this remedy for joints. But, equally, it can harm other organs that already have some problems.
To a greater extent, this product consists of animal fats and carbohydrates. And this means that the product is heavy for the gastrointestinal tract:
- Fat tends to be digested and absorbed for a very long time. A mixture of bone, cartilage and other things requires more stomach acid to process it. This causes a large work of the stomach, which can adversely affect gastrointestinal diseases.
- A heavy product also carries a serious load for the liver. And the stress of this organ affects the functioning of the gallbladder and spleen. As a result, the processes of stone formation and slowing down of the ducts may increase. For people with liver problems, it is better not to lean on this dish.
- Aspic is rich in calories, which can lead to the formation of new fat cells in the body. This contributes to weight gain, which is contraindicated in obesity. In such cases, jelly is not very useful.
- It also contains a high percentage of cholesterol. This negatively affects the work of the cardiovascular system. The danger is for those who have problems and diseases in this area.
Of course, the benefits and harms of jelly are determined by the amount of food taken and its composition.
Chicken, and especially jellied chicken feet, is good for the joints and almost does not harm the rest of the organs. While beef is the most difficult to digest and can harm people with the above problems, especially if you use large bones. Fat-free pork is more beneficial for ligaments, it contains most of the collagen. However, it is rich in cholesterol.
Such collagen, necessary for the joints, is found in the jelly itself. Similar in properties will be ordinary jelly (namely gelatin). It also prevents the loss of elasticity of the ligaments, but at the same time it is not so fatty and high-calorie.
The least harmless (not counting the chicken) consequences for the body will be fish jelly. It will replace all heavy meat fats, but at the same time it will be rich in light protein. And also it contains omega-3 fat, which helps to synthesize elements that remove pain and inflammation in the treatment of joints.
Recipes
If you are still sure that the use of jelly for your body will have one benefit and harm to you is negligible, then you need to learn more about its preparation.
Most often, this dish is prepared from the remains of chicken or meat carcasses, bones, cartilage, ears, tails, chicken legs and wings, heads, offal, etc. The whole point is systematic, long cooking over low heat. With such a thermal effect, the vitamins will remain in the composition, and the solids will disintegrate.
The meat will separate from the bones, they, in turn, will boil all the useful substances, and the cartilage and ligaments will become very soft. By the way, it is advised to use cartilage bones, they have more collagen and they boil so much that they will not need to be thrown away. All this fat is considered the most useful in the whole dish. It should become viscous without the addition of gelatin and harden itself in the refrigerator.
The dish is cooked for more than 5 hours in proportion with water 1: 2, over low heat so that the water does not evaporate. Seasonings are sprinkled an hour before cooking. Next, inedible residues are removed, and the rest is allowed to brew in the refrigerator.
From chicken feet
We bring to your attention a recipe for jelly from chicken feet for the treatment of joints:
- 1 kg. chicken feet insist a couple of minutes in boiling water to make it easier to clean from dirt.
- We put paws and 2 chicken thigh(you can use one quarter or a pair of legs).
- It is filled with 3 liters of water. It is necessary to bring the broth to a boil, while not forgetting to remove the scale. Such a manipulation is necessary for a transparent aesthetic appearance of jelly.
- Even when boiling, 1 peeled whole carrot and 1 clean onion in the husk are added (this will also add appetizing and smell to the broth).
- Then cook for 3 hours on low heat. Half an hour before cooking, add salt and pepper.
- More salt can be used, because when cooled, the taste sensations are dulled, and the salt will be hardly noticeable.
- After the time has elapsed, the broth is filtered and left in a saucepan to thicken over low heat.
- Chicken feet are no longer needed. We remove the meat from the thighs and, if desired, either cut it or grind it.
- Onions are thrown away, and carrots are cut into circles for decoration (tomatoes and eggs can also be used).
- The chicken is laid out in small molds or poured into one large bowl. Next, lay out the carrots, add greens and garlic.
- All this is poured with broth and put in the refrigerator overnight.
- Serve jelly chilled, with horseradish or mustard.
Fish aspic
You can use any kind of fish.
- Carefully wash the fish, remove the scales (do not throw it away). We cut, remove the offal (we throw them away).
- We wash the scales and put on fire until boiling. At this time, we cut the fish into pieces, do not use the tail and head.
- When the scales boil, boil it for about half an hour. Then we filter.
- We spread the fish in a pan in layers and pour the broth from the scales.
- Bring to a boil, remove the foam and put on a slow fire.
- Alternately add peeled carrots, onions and greens. Sprinkle with pepper different types and salt.
- We cook all this, depending on the type of fish. Pilengas and crucian carp are cooked for 30 minutes, carp and pike for about an hour.
- After cooking, we filter everything, put the fish in molds or a deep plate. Pour broth over top.
- Decorate with greens, carrot rings, egg circles. Put in the refrigerator to chill.
- Serve with onion and bread, mustard or horseradish.
Such universal recipes should be used regularly in food for the treatment of joints. But if you are not sure about the benefits of this dish for your body, then it is better to refrain from regular use. Although no one forbids cooking such a wonderful jelly on holidays.
The opinions of doctors on this matter do not converge. They argue that a separate approach is needed for each case of using jelly for joints. A healthy person can freely eat meat or jelly from chicken feet, because the benefits of jelly are really great, but for those who have chronic diseases of the internal organs, it is better to consult a doctor.
At the word jelly, we most often recall beef legs, pork knuckle, but chicken jelly is no less tasty. Gourmets highly appreciate this dish as palatability and for its low calorie content.
Softer and dietary product than meat, suitable for baby food, and losing weight should take a closer look at this dish.
Many housewives do not consider poultry meat for cold cooking, believing that it contains few gelling substances. In fact, cartilage, bones, shins, legs, wings, neck, and even skin contain these substances. And the value of the jelly, which was cooked from chicken feet, is not only that it freezes well, it is also a very useful product for our joints.
Lots of chicken feet useful substances, but, first of all, I want to say about collagen. It is the building block of cartilage tissue. Some of the collagen is destroyed during cooking, but enough of it remains to have a beneficial effect, providing cartilage with elasticity and resilience.
So take a look at this dish. As cold appetizer jelly is often present on New Year's table. The upcoming 2019 will be the year of the Pig according to the Chinese zodiac and will include new year menu pork dishes are not recommended. Poultry meat would be a great substitute.
Jellied chicken with gelatin (step by step recipe)
Well, you say, they said that there are gelling agents in chicken meat, but you offer a recipe with gelatin. In fact, gelatin will not spoil the chicken jelly, it will be just as tender and tasty.
The beauty is that the jelly prepared according to this recipe will not require many hours of cooking from you, but at the same time the dish will turn out dense and will keep its shape well.
Products for the recipe:
- chicken legs - 1 kg.
- carrots - 1 pc.
- bulb - 1 pc.
- lavrushka - 2 leaves
- peppercorns - 4-6 pcs.
- gelatin - 30 gr.
- salt to taste
- water - 2 liters
How to cook:
How to cook jelly from chicken thighs without gelatin
Using the correct cooking technology, you can get chicken jelly without gelatin. The main thing is to take the meat on the bones and give the dish more time than the previous recipe.
What products will be needed:
- chicken leg - 2 pcs.
- chicken wings - 2 pcs.
- onion - 2 pcs.
- carrots - 1 pc. large size
- black peppercorns - 6-8 pcs.
- bay leaf - 3 pcs.
- garlic - 4 cloves
- eggs - 2 pcs. For decoration
- water - 4.5 liters
- salt to taste
Step by step recipe:
Chicken feet jelly
By adding chicken legs to the jelly, you will not worry whether the dish will freeze or not. There is enough gelling agent in the paws to make the jelly dense without additional thickeners. At the same time, it turns out to be tender and pleasant in taste, and we have already talked about the benefits for the joints.
Do you know that in China and other countries of the East, chicken feet are considered a delicacy and their cost is much higher than other parts of the carcass.
Fortunately, we still have a lower price, so the jelly will turn out to be quite budgetary.
Required products:
- chicken feet - 700 gr.
- chicken fillet - 600 gr.
- vertebral part - from 1 chicken
- carrots - 1 pc.
- onion - 1 pc.
- black peppercorns - 15 pcs.
- bay leaf - 3-4 pcs.
- garlic - 3-5 cloves
Cooking process:
For a festive table, you can make it in portioned molds, decorating with herbs and carrots. 
Another option that is relevant for the upcoming year of the Pig is to pour the jelly into a plate and, until it has frozen, plant pigs made from boiled eggs. From pieces of sausage, make them ears, a tail, eyes from pepper pots. Then put in a cool place to harden. 
Jellied chicken feet will harden after 3 hours.
New Year's pig: jellied pork knuckle and chicken in a bottle
If you still can’t imagine jelly without pork, then you can make a combined version. Chicken meat and pork are perfectly combined with each other, as a result, the aspic turns out to be very tasty.
Take a closer look at the design of the dish, it is suitable for any holiday table, and for the upcoming 2019 - 100% hit.
Ingredients:
- pork knuckle - 1 pc.
- chicken legs - 2 pcs.
- chicken wings - 2 pcs.
- onion - 1 pc.
- carrots - 1 pc.
- bay leaf - 3 pcs.
- peppercorns - 10 pcs.
- garlic - 4-6 cloves
for decoration:
- liter plastic bottle with a wide neck
- sausage
- cloves (spice)
- toothpick
How to weld and arrange:
Aspic should never be salted at the very beginning, because during those long hours while the meat is being cooked, the broth will evaporate and you can make a mistake with salt. It is better to do this 0.5 - 1 hour before the end of cooking.
Why do they put unpeeled onions when cooking aspic? The answer is simple - so that the broth acquires a beautiful golden color.
- this is another option on how to arrange a table for the meeting of the year of the Yellow Earth Pig.
Video recipe on how to cook jelly in a slow cooker from homemade chicken
A slow cooker greatly simplifies the process of preparing jellied meat and this does not affect the quality of the dish in any way, it will still be delicious. Therefore, if you have a slow cooker, but you have not yet cooked jelly in it, then watch the video.
Recipe for chicken and pork knuckles
There is very little meat in pork legs, but they have something that is valuable for dense jelly - skin, tendons, bones. It is also valuable that they do not contain fat, therefore, by combining pork legs and chicken meat, you can get delicious and, most importantly, diet option cold chicken.
Required products:
- chicken legs - 2 pcs.
- pork legs - 2 pcs.
- chicken fillet - 3 pcs.
- carrots - 1 pc.
- onion - 1 pc.
- bay leaf - 3 pcs.
- peppercorns - 6-7 pcs.
Step by step cooking recipe:
Jellied chicken feet and beef (video recipe)
In the video, watch another recipe using chicken feet, thanks to which, as you remember, the dish freezes well, and beef will be used as the meat component. Another reason to use chicken feet is that they contain glycine, a substance that has a positive effect on the human nervous system.
People noticed that guests who leaned on the chicken feet jelly at the festive table were less likely to complain of a hangover. All thanks to glycine. It calms the nerves and neutralizes the poisonous breakdown products of alcohol.
The article presents a variety of recipes for cooking homemade jelly from chicken. As you can see, it can be prepared exclusively from chicken meat with and without gelatin, you can make cuts by adding pork or beef. Therefore, whichever option you choose, it will not disappoint you.
Bon appetit!