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How many hours to cook chicken jellied meat. Chicken jellied meat: the best recipes for making homemade jellied meat

Cooking delicious jellied meat takes a lot of time. And not every woman has crystal clear food. And how to cook chicken jellied meat without gelatin in a saucepan or slow cooker? Will it freeze?

I suggest simple recipes, where each stage of preparation is described step by step.

Note! If there are no chicken legs in the fridge, use turkey legs. Caloric content of jellied meat from dietary meat per 100 grams is from 65 to 80 kcal.

How to cook chicken jellied meat without gelatin at home

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

As for salt, you should only be guided by your own taste. Taste the broth at least two to three times during cooking.

Recipe for making transparent jellied meat in a slow cooker

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

You will need:

  • 0.5 kg feet poultry;
  • 1 carcass for 1 kg 400 gr;
  • 2-3 laurel leaves;
  • 3-4 peas of black pepper and allspice;
  • 4 things. spices of a clove tree;
  • 1 onion head, greens;
  • 1 carrot;
  • parsley - 1 bunch;
  • salt to taste.

My chicken feet. Cut off the phalanges with claws. We remove the skin from the bird and remove excess fat. We divide the chicken into parts: legs, wings, legs, breast. It turns out 6-8 parts.

We send pieces of meat with peeled legs, an onion in a husk and peeled carrots to a container from a multicooker.

We send seasoning to the contents: noble laurel leaves, unopened clove buds, allspice and black peppercorns, 1 tbsp. tablespoons of salt.

Fill with water until the division, which is indicated on the inside of the multicooker container, so as not to overflow the liquid. Approximately 1.3 liters.

We close the lid and set the "Stew meat" program. The jellied meat will languish for 240 minutes at a temperature of 90-100 degrees.

We remove the film formed in the broth, thereby getting rid of excess fat. We take out the meat. 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, lay out the carrots in random order, parsley.

Then chopped chicken and garlic. Fill with broth and close the lid. As the dish cools down, put the dish in the refrigerator for 4-5 hours.

Aspic cooked in a smart saucepan with buttons for setting the mode is ready.

Delicious aspic from fillet and chicken legs

Chicken feet and fillets can be ingredients for a hearty meal that is healthy for cartilage tissue. Cooking a dish loved by men, women, girls and boys is a pleasure. In addition, chicken feet are good for health, they contain collagen, which maintains the elasticity of the skin, strengthens blood vessels, and promotes weight loss.

For cooking you will need:

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

Wash the chicken feet thoroughly. Dip the bird's legs into hot water so that the skin comes off the legs. Use kitchen scissors to trim the claws.

Fold the poultry legs, tenderloin, peeled carrots into a saucepan. Fill with some water. Let the water level be 8-10 centimeters higher. Place the saucepan on the fire.

Is the water boiling? Place the peeled onion in a saucepan and cook over medium heat for 60 minutes. Remove the foam. Remove the fillet from the pan, close the lid.

Let the paws with vegetables cook for another 5 hours. After cooking, remove the vegetables.

Add black pepper balls, laurel leaves, salt to the broth. Cook over medium heat for fifteen minutes. Then turn off the gas.

At the bottom of the container in which the jellied meat will freeze, put chicken fillet disassembled into fibers. Top with carrot slices and sprinkle with chopped garlic.

Pour in the broth previously filtered through a sieve.

Leave the jellied meat to cool. Refrigerate the jelly for five to six hours. Chicken fillet aspic is ready.

Homemade chicken and pork leg jelly in a pressure cooker

Every lucky 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 legs.

To prepare food you will need:

  • 3 pork legs;
  • 300 g pork;
  • 1 chicken;
  • 1 onion;
  • 2 carrots;
  • 2.5 tbsp. l. salt;
  • garlic - 3-4 teeth;
  • allspice and bitter to taste.
  1. Cut the pork legs, clean. Soak the chicken in cold water.
  2. Put pork legs, meat, onion, 2 leaves of noble laurel, bitter and allspice pepper on the bottom of the pressure cooker.
  3. Install the Extinguishing program.
  4. Leave the broth with the meat to cool, so the dish will infuse.
  5. Remove the ingredients from the broth, and pour the liquid into another container, strain. Rub the garlic.
  6. Sprinkle pepper on the bottom of the container, put the garlic, chopped carrots and meat. Pour in broth. Decorate with parsley leaves.

Leave to cool to room temperature, then close the lid and refrigerate 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

For the preparation of a loved one dietary meal no need to invent anything. It is enough to take turkey legs and chicken fillet. Even gelatin is not required.

Ingredients:

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

Rinse the meat and cook. Is the water boiling? Reduce heat so that the broth does not boil, but puffs. Boil the carcasses for 3.5-4 hours.

Get the meat out. Salt the broth from the heart. If the saucepan is five liters, then add 6 teaspoons of salt. Boil the broth, the salt will dissipate.

Cut the meat into pieces or pass through a meat grinder, arrange in containers. Pour over the strained broth. Let the jelly cool down.

Remove cooled chicken and turkey jellied meat overnight in the cold.

Serve a cold dish with horseradish, mustard or herbs.

Chicken wing jelly without gelatin

Each recipe is unique. Jelly is not only a hearty dish, but also tasty and tender. You can cook it without gelatin and with gelatin as you like. If you are cooking jelly with pork knuckle, do not add gelatin.

Ingredients:

  • 400 g pieces pork leg shanks;
  • 600 g of poultry wings;
  • 3-4 bay leaves;
  • 3 carrots;
  • pepper, salt to taste;
  • 1 tsp rubbed horseradish.
  1. Fill the pork knuckle with water. Place the container on the stove. Skim off the foam periodically during cooking. Once the water boils, add the chicken wings and vegetables. Leave to simmer for 3.5 hours over low heat.
  2. Remove the boiled meat from the pan. Boil the broth again. Chop the meat. Cut the carrot into rings.
  3. In a previously prepared container, first put the chopped carrots, then the meat. Pour in broth. Let cool and put in the refrigerator for 6-8 hours.

Serve thick poultry and pork wing jelly with horseradish.

Chicken leg jelly: cook in a saucepan

French cooks poured boiled, twisted game meat with broth with the addition of 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 XIV century was the dish improved. The jelly began to look appetizing. It will take a long time to cook, but vitamins are preserved in it.

Ingredients grams

Per serving

Calories: 88 kcal

Proteins: 7.4 g

Fats: 6.31 g

Carbohydrates: 0.28 g

5 hours 40 minutes Video Recipe Print

Jellied meat, or jelly, is a popular Russian appetizer and a welcome dish for any festive feast, especially for New Year's table... It contains a large amount of collagen, which helps keep joints and bones healthy, so jelly is also beneficial. A dish is prepared from beef and pork, but you can also cook chicken jellied meat, which is considered the lowest calorie in comparison with other types of jellied meat.

Since jellied meat is prepared without adding jelly-forming substances, you need to choose those parts where there are more bones and cartilage. Legs, wings, drumsticks, as well as whole chicken are suitable for cooking jellied meat.

Chicken leg aspic
Aspic contains a layer of meat, but since it is not in the legs, you can boil chicken leg with them. All the more collagen is contained in the paws, so the dish turns out to be excellent:

  • take a kilogram of chicken legs and a couple of legs;
  • rinse them thoroughly in cold water, peeling the paws from the film;
  • put everything in a large saucepan and fill with cold water so that the water completely covers the ingredients (about three liters);
  • for flavor, you can add a peeled onion;
  • cover, place on pita bread and bring to a boil;
    after boiling, reduce power and cook for at least 2.5 hours.
Part of the broth will boil away during cooking, but you do not need to add water! Over time, take out the legs, onions and legs, and add salt and pepper to the broth to taste, you can also put a bay leaf. Boil the broth for another five minutes, remove from heat and let it cool slightly. Disassemble the legs into fibers and place in a mold, put chopped garlic on top. Strain the cooled broth and pour over the chicken, leave at room temperature until it cools completely, then put it in the refrigerator.

It is better to cook jellied meat the day before the holiday, so that it has time to solidify well in the refrigerator and acquire a jelly-like consistency.

Aspic from other parts of the chicken
Wings, shins or whole chicken- a good jellied meat will come out of any part, the main thing is to give it enough time to cook. You can cook jelly at the same time from different parts, for example, from the legs and wings. In any case, the dish will turn out to be very tasty:

  1. Take a kilogram of wings (drumsticks) or one small chicken, rinse;
  2. Put the ingredients in a saucepan and fill them with cold water so that the water covers the chicken a few centimeters;
  3. Add a peeled onion and a whole carrot if desired;
  4. Cover the pan with a lid and put on fire;
  5. Boil drumsticks and legs for about three hours, chicken for at least four;
  6. At the end of cooking, remove the cooked ingredients, onions and carrots can be thrown away;
  7. Add salt, black peppercorns and a couple of lavrushka leaves to the broth;
  8. Cook it for another 10 minutes, during this time, butcher the chicken (drumsticks, wings);
  9. Remove the bay leaf and pepper from the broth, add the chicken, cook for another 5 minutes.
After a while, remove the pan from the heat and let the contents cool slightly. Then pour the jellied meat into molds and leave at room temperature until it cools completely. Only after the jelly has cooled down can it be put into the refrigerator until it solidifies completely.

How to decorate jellied meat
Chicken jelly turns out to be more transparent than jelly from other types of meat, and it is a pleasure to decorate it:

  1. Carrot. Cut it into not thick circles, boil. Cut out asterisks or other figures from the bottom and fold them into an uncured jellied meat.
  2. Boiled eggs. They can be cut into halves or not very thin slices, put on the meat, and then pour over the broth.
  3. Vegetables. You can take any vegetables, the main thing is that they are bright. For example, multi-colored bell pepper, corn, peas.
  4. Delicacies. An excellent addition to jellied meat is ham. It can be cut into cubes and added to the jellied meat.
  5. Greens. Parsley and dill are ideal for jellied meat. It is better to decorate with whole branches, rather than finely chopped herbs.
Option number 1. Place in a bowl in layers: a sprig of parsley and dill, carrots, eggs, chicken. Pour everything with broth, cool and put in the refrigerator. After hardening, take a flat plate and place the prepared jelly on it, gently turning the bowl over. You will get a nice option for serving jellied meat.

Option number 2. Take a round bowl and lay out in layers: corn, finely chopped red peppers, ham cubes, chicken meat. Pour everything with broth, cool and send to the refrigerator to freeze. Transfer the frozen jelly to a flat plate and decorate around the circumference with a cucumber serpentine.

Jellied meat is a healthy dish, but in moderation. The fact is that it contains a lot of cholesterol, so too frequent use of it can cause the formation of plaques on the walls of blood vessels. Therefore, cook it no more than four times a month. And for those who follow their figure, you need to take into account the fact that the dish is very high in calories.

It is easy to make chicken aspic at home if you follow the advice of experienced professionals. Unlike pork jelly, made on the basis of chicken, it has a dietary character and a softer taste; it can even be given to children and included in the diet of those who are losing weight according to Dukan. Learn the secrets of cooking snacks.

How to cook chicken jellied meat

To get a real jelly, you need to take parts of the chicken, rich in gelling substances. These include cartilage, bones, shins, legs, wings, neck, and skin. The back part is also suitable, but for dietary option jellied - breast with tender fillet, which will have to be additionally filled with gelatin. It is used to create the desired consistency of jellied meat, which may not work out in the absence of cartilage.

How to cook chicken jellied meat: first, boil the meat so that the cartilage becomes soft and leaves the bones well. Chicken parts are boiled in broth with spices and salt. After boiling, the additives are removed, and the broth is filtered through a sieve or colander. To obtain an elastic dense consistency, gelatin is added to it if desired, left to harden and served with mustard and horseradish.

The most important question for novice cooks is how much to cook chicken jellied meat? If beef or pork is cooked for 5-6 hours, then for chicken meat enough 2.5-3. Seasonings for poultry are salt, garlic and black pepper. Celery and parsley roots, onions, carrots, bay leaves are used to give the signature flavor. After boiling the broth, it can be poured into portioned molds, putting chopped meat with boiled carrots, garlic and herbs on the bottom - you get a hearty aspic that can be served on a holiday.

Several useful tips for cooking chicken jellied meat:

  • unpeeled onions added to the broth, due to the husk, will give a golden color to the contents;
  • the transparency of the consistency will be ensured by the constant removal of foam and fat during the cooking process;
  • you can combine several types of meat in one jelly: chicken and pork, chicken and beef;
  • cooking delicious jellied meat in a slow cooker will shorten the cooking time and allow you to make a small amount of an appetizing snack.

Chicken aspic recipe

Home cooks will definitely need a recipe chicken aspic, which can be diversified at your discretion. It's worth starting cooking with the classic quick options with the addition of gelatin. Then you can complicate them by adding pork, beef to the main content, using different parts of the chicken carcass. The top of the culinary skill will be aspic served on festive table garnished with lemon, olives and boiled carrots.

In a multicooker

  • Servings Per Container: 10 Persons.
  • Calorie content: 103 kcal.
  • Purpose: for dinner.
  • Cuisine: author's.

Aspic with chicken in a multicooker is easiest to prepare for modern housewives in order to save time and not be distracted by monitoring the process. Cooking will take the necessary time in a closed appliance to obtain a soft consistency of the final dish. Optimally use a combination of chicken breasts and legs to create a rich flavor.

Ingredients:

  • chicken breasts without skin - 1.2 kg;
  • chicken legs - 1000 g;
  • onions - 200 g;
  • carrots - 150 g;
  • gelatin - sachet;
  • water - half a liter;
  • canned peas - jar;
  • garlic - 2 cloves;
  • bay leaf - 2 pcs.

Cooking method:

  1. Rinse the breasts, peel the legs, cut off the ends, fill with cold water for 2.5 hours.
  2. Put the ingredients in a multicooker bowl, season with garlic, bay leaves, and salt. To fill with water.
  3. Simmer in the appropriate mode for five hours.
  4. Cool, disassemble the meat with your hands, discard the onion and garlic, cut the carrots into circles.
  5. Strain the broth, pour in the gelatin.
  6. Put peas, carrots on the bottom of the molds, pour broth. Put in the refrigerator overnight, remove from the mold by immersing it in hot water for two minutes.

With gelatin

  • Cooking time: 12 hours.
  • Servings Per Container: 10 Persons.
  • Calorie content: 100 kcal.
  • Purpose: for lunch.
  • Cuisine: author's.
  • Complexity of preparation: medium.

How to cook chicken jellied meat with gelatin, the recipe below with a photo will help you understand. According to him, you will get a delicious aspic, perfectly suitable for treating gathered friends at festive feast... It is best to use a whole chicken, because you will need all parts of it. You cannot do without gelatin, garlic and bay leaves in the recipe.

Ingredients:

  • chicken - 1.2 kg;
  • carrots - 3 pcs.;
  • onions - 2 pcs.;
  • gelatin - 30 g;
  • water - 2 glasses;
  • garlic - 6 pcs.;
  • bay leaf - 2 pcs.;
  • greens - a bunch.

Cooking method:

  1. Rinse the chicken, add water, cook for an hour, removing the foam that appears.
  2. Cut carrots, garlic, onion into cubes, send to meat, cook for 20 minutes.
  3. Season with bay leaves.
  4. Pour gelatin with water, let it swell.
  5. Disassemble the chicken, remove the bones, chop the meat, put it in molds along with carrots and herbs.
  6. Pour over with a mixture of broth and gelatin, cool in the refrigerator, it is best to leave it overnight.
  7. Serve with horseradish and fresh vegetables.

Chicken wings

  • Cooking time: 12 hours.
  • Servings Per Container: 8 Persons.
  • Calorie content: 106 kcal.
  • Purpose: for dinner.
  • Cuisine: author's.
  • Complexity of preparation: medium.

Jellied meat with chicken wings contains fewer calories compared to meat, has a delicate mild taste and melting consistency. A presentable appetizer can impress your guests at a gala dinner. Carrots, green peas are used as an addition to it, green beans and herbs, parsley or dill is best.

Ingredients:

  • chicken wings - 1000 g;
  • celery stalk - 1 pc .;
  • onions - 2 pcs.;
  • carrots - 2 pcs.;
  • black pepper - 8 peas;
  • garlic - 4 cloves;
  • pitted olives - 10 pcs.;
  • cherry tomatoes - 9 pcs.;
  • lemon - 1 pc.;
  • eggs - 1 pc.;
  • leeks - 3 pcs.;
  • fresh green peas - 20 g;
  • green beans - 8 pcs.;
  • parsley - 2 stalks.

Cooking method:

  1. Pour the wings with water along with peeled carrots, whole onions, celery stalk. Salt, pepper, boil, remove the foam, cook for 3.5 hours.
  2. Cut the tomatoes into quarters, do the same with the lemon, peel them off. Disassemble the parsley into leaves, chop the beans, cut the leek into rings, olives into slices, boil the egg and divide into rings.
  3. Remove the wings from the broth, strain the liquid.
  4. Put olives, carrots, onions, peas, beans, tomatoes at the bottom of the portion molds. Decorate with lemon, parsley, meat. Pour with broth, lay the egg on top.
  5. Cool in refrigerator overnight. When serving, wrap the molds with a towel dampened with hot water.

No gelatin

  • Cooking time: 12 hours.
  • Servings Per Container: 12 Persons.
  • Calorie content: 106 kcal.
  • Purpose: for lunch.
  • Cuisine: author's.
  • Complexity of preparation: medium.

The recipe for jellied chicken without gelatin helps to make low-calorie dish with low fat content and dietary character. The appetizer is transparent with an attractive yellow tint of the contents, pleasant delicate taste. Healthy dish contains a lot of collagen, which is why adults love it. Even children can be given it safely, without the traditional seasoning of horseradish and mustard.

Ingredients:

  • chicken - carcass;
  • carrots - 1 pc.;
  • onions - 4 pcs.;
  • garlic - 4 cloves;
  • black pepper - 5 peas.

Cooking method:

  1. Chop the carcass into pieces, pour cold water, after boiling, remove the foam. After 10 minutes, put whole peeled onions with carrots, garlic, salt and pepper.
  2. Cook for 5.5 hours on low heat, strain, disassemble the meat into fibers.
  3. Put carrot pieces, meat on the bottom of the molds, pour in broth, remove excess fat with a spoon. Let thicken, serve with herbs and mustard.

Pork legs and chicken

  • Cooking time: 8 hours.
  • Servings Per Container: 12 Persons.
  • Calorie content: 112 kcal.
  • Purpose: for a snack.
  • Cuisine: author's.
  • Complexity of preparation: medium.

Cooking jellied meat from pork legs and chicken is distinguished by a longer cooking process. As a result, the dish turns out to be bright in taste and with a rich aroma. It is good to serve as an appetizer on the New Year's or Christmas table. Thanks to the use of pork legs in combination with whole poultry, the snack is prepared without the addition of gelatin, while maintaining its natural taste.

Ingredients:

  • pork legs - 3 pcs.;
  • chicken - carcass;
  • onions - 2 pcs.;
  • carrots - 1 pc.;
  • lavrushka - 2 pcs.;
  • black pepper - 8 peas;
  • parsley root - 1 pc .;
  • garlic - head.

Cooking method:

  1. Chop the legs, add water for 1.5 hours, clean.
  2. Rinse the chicken, cut into pieces, remove the skin and excess fat.
  3. Pour both types of meat with cold water, boil, remove the foam, cook for 5.5 hours on low heat. Season with whole unpeeled, washed onions, carrots, bay leaves, pepper, parsley root, and salt. Cook for an hour.
  4. Remove the meat, cool, remove the bones.
  5. Remove the vegetables, strain the broth, collect the remaining fat from the surface.
  6. Chop the garlic, sprinkle on the meat in the tins. Pour with broth.
  7. Cool until thick, serve with horseradish or mustard.

In a bottle

  • Cooking time: 3 hours.
  • Servings Per Container: 5 Persons.
  • Calorie content: 99 kcal.
  • Purpose: for a snack.
  • Cuisine: author's.
  • Complexity of preparation: medium.

How to cook jellied chicken in a bottle will be clear from the instructions below. She will help make extraordinary dish, which can surprise all guests and household members gathered at the table. Unusual in it is the use of plastic bottles with a cut-off neck, due to which the appetizer looks beautiful surrounded by frozen broth.

Ingredients:

  • chicken - 1200 g;
  • walnuts- 100 g;
  • gelatin - 30 g;
  • water - a glass;
  • garlic - 4 cloves.

Cooking method:

  1. Dilute gelatin with water according to the instructions.
  2. Pour the chicken with water, simmer covered for 45 minutes to remove the meat from the bones. Season with salt, pepper, add crushed nuts with garlic, meat disassembled into fibers into the remaining juice. Send gelatin there, boil.
  3. Pour into prepared bottles, cool, remove molds.
  4. Cut into slices, serve.

Fast with gelatin

  • Cooking time: 4 hours.
  • Servings Per Container: 6 Persons.
  • Calorie content: 105 kcal.
  • Purpose: for a snack.
  • Cuisine: author's.
  • Complexity of preparation: medium.

Chicken jelly is easier to prepare if you take gelatin for it. You will get a quick jelly from chicken, which will be distinguished by a rich aroma and pleasant taste. It is better to take whole legs for him without peeling the skin, so there will be more gelling substances. Traditional seasonings are carrots, onions and garlic. Optionally, you can add lavrushka and herbs.

Ingredients:

  • chicken legs - 2 pcs.;
  • gelatin - 2 sachets;
  • water - half a glass;
  • carrots - 1 pc.;
  • onion with husk - 1 pc.;
  • garlic - 3 cloves.

Cooking method:

  1. Wash the legs, add water, add whole onions, carrots. Salt, cook for 1.5 hours over low heat.
  2. Soak gelatin with water for half an hour.
  3. Cool the meat, disassemble into fibers, mix with crushed garlic, arrange in shapes.
  4. Strain the broth, mix with gelatin, warm until dissolved, not allowing the contents to boil. Pour over the meat, remove to harden.

Legs with gelatin

  • Cooking time: 8 hours.
  • Servings Per Container: 6 Persons.
  • Calorie content: 176 kcal.
  • Purpose: for lunch.
  • Cuisine: author's.
  • Complexity of preparation: medium.

Jellied chicken legs will turn out to be especially rich if you make it with the addition of gelatin. Boiled eggs combined with boiled carrots and garlic flavor will be a pleasant addition. The aromatic aspic will be appreciated by all guests who come to the holiday, it is good to eat as a first course, combining with other cold appetizers or salads. Best served with sour cream or horseradish.

Ingredients:

  • chicken legs- 4 things.;
  • eggs - 3 pcs.;
  • onion - 1 pc.;
  • carrots - 1 pc.;
  • gelatin - 20 g;
  • water - 5 l;
  • garlic - 3 cloves;
  • bay leaf - 2 pcs.;
  • black pepper - 4 peas.

Cooking method:

  1. Pour the chicken legs with water, boil, drain, rinse the pieces and the pan, pour hot water again. Boil, add whole unpeeled carrots with onions, bay leaf, pepper, cook until vegetables are soft.
  2. Continue to cook until the meat is tender (about four hours), season with salt.
  3. Season with crushed garlic, remove meat, remove bones, cut into slices.
  4. Put on a dish, decorate boiled egg, carrots, green peas optional.
  5. Dilute gelatin with broth after straining, pour over the meat. Cool, serve with mustard.

Dietary

  • Cooking time: 5 hours.
  • Servings Per Container: 8 Persons.
  • Calorie content of the dish: 98 kcal.
  • Purpose: for dinner.
  • Cuisine: author's.
  • Complexity of preparation: medium.

How to make dietary chicken aspic, the following will teach detailed recipe, which describes all the secrets and nuances of getting a low-calorie snack. For the manufacture of fragrant delicacies you will need chicken fillet, and wings, bones from the breast or back and a little gelatin will give gelling properties. The latter is optional, but worth having on hand.

Ingredients:

  • chicken fillet - 4 pcs.;
  • water - 1.5 l;
  • bones from the breast - 4 pcs.;
  • chicken wings - 2 pcs.;
  • onion - 1 pc.;
  • salt - 10 g;
  • black pepper - 3 g;
  • bay leaf - 2 pcs.;
  • gelatin - 50 g.

Cooking method:

  1. Wash the fillet, add water, add onion quarters, whole carrots if desired.
  2. Cook on a minimum heat for 50 minutes, skimming off the foam. Salt, season with black pepper, bay leaves. Leave for an hour.
  3. Strain through a sieve, separate the meat from the bones, arrange into molds. Pour a mixture of broth with gelatin, leave in the refrigerator for two hours.

Rooster and beef

  • Cooking time: 12 hours.
  • Servings Per Container: 4 Persons.
  • Calorie content: 124 kcal.
  • Purpose: for dinner.
  • Cuisine: author's.
  • Complexity of preparation: medium.

The beef and chicken jellied meat in a slow cooker will turn out tasty and rich if you take for it an old rooster and pork shank mixed with beef pulp. This combination will add incredible richness to the final flavor of the snack, making it signature dish hostess and will surprise all guests at the table. Serve aspic with aromatic spicy sauces.

Ingredients:

  • pork knuckle- 1 PC.;
  • beef pulp - 0.4 kg;
  • chicken legs - half a kilo;
  • onion - 1 pc.;
  • carrots - 2 pcs.;
  • garlic - head;
  • bay leaf - 4 pcs.;
  • a mixture of peppers - 10 peas;
  • salt - 15 g.

Cooking method:

  1. Rinse all types of meat, scrape, cover with cold water for two hours. Place pork and beef on the bottom of the multicooker, chicken on top, season with bay leaves, pepper, add rosemary and cloves if desired.
  2. Pour water two centimeters above the meat level, turn on the soup mode for six hours.
  3. An hour before ready to put in whole carrots with onion, salt. Cool for half an hour, remove the contents, strain the broth.
  4. Disassemble the meat into fibers, put in portion molds, season with crushed garlic, pour in broth. Cool down.

How much gelatin to add to chicken jellied meat

Whether or not gelatin is added to chicken jellied meat can be determined after boiling the broth. To do this, part of the liquid must be cooled and checked after 20 minutes. If it has turned into jelly and keeps its shape, then gelatin is not needed, and if the result is negative, you will need to introduce a tablespoon of the gelling substance per liter of broth. Dissolve it in hot liquid.

Video

Try this light and tender chicken jelly! Children love it very much, so it is important that it is transparent and looks appetizing.

How to cook the perfect jellied meat

Aspic and aspic should not be confused. For the preparation of jellied meat, artificial gelatin is never used - it is put only in jellied dishes;
... jellied meat is cooked from meat, in which there is a lot of cartilage, they secrete natural gelatin during prolonged cooking, due to which the broth, cooling down, gelates;
... for chicken aspic, it is advisable to use poultry. To ensure that the jellied meat is guaranteed to freeze, add a few more chicken legs to the broth;
... if you do not have poultry, but you have an ordinary chicken from the supermarket, put the veal legs in the broth. They will make the jelly the way it should be.

CHICKEN COLD RECIPE

What do you need:
1 chicken weighing 1.2-1.5 kg
1 veal leg
1 medium carrot
1 onion
2-4 bay leaves
8-10 peas of black pepper
2-3 cloves of garlic
salt, pepper - to taste

How to cook chicken jellied meat:

1. Rinse the chicken and veal leg thoroughly in cold running water. Cut the chicken into 4 large pieces. Can't butcher the chicken? Watch a master class from a professional chef!


2. Place the poultry and veal leg into the pot. Pour cold water so that it only covers the meat, and put the pot on fire. As soon as foam starts to form, remove it. After the water boils, immediately reduce the heat. Place the peeled, whole carrots and onion in a saucepan. You can leave the bottom layer of husk on the onion - when cooking, it will give the broth a beautiful golden color. Salt.

3. Leave the pan to simmer for 3-4 hours. Remember that a beautiful transparent jellied meat will turn out only if the broth is languishing, do not allow it to boil intensively.

4. Half an hour before the end of cooking, add black peppercorns to the pan, and 10 minutes before turning off the heat - bay leaf.

5. Remove the pot from the stove and use a slotted spoon to remove the chicken, leg, onion and carrot from the broth. Separate the poultry meat from the bones and chop finely. Place it in a deep bowl, pepper, add finely chopped garlic and stir well.

6. Put the poultry meat in a jellied meat dish and cover with strained broth. When the broth has cooled, put the jellied meat in the refrigerator. It will be ready to serve in a few hours.

Jellied meat is usually made from pork, but this delicious appetizer can be made from other products. An excellent option would be chicken jelly - this dish is both classic and original. Please note that for its preparation you will need a very fatty bird, otherwise the broth will not be rich enough and you will need to add gelatin.

List of recipes in the article:

Chicken jellied broth

First you need to prepare the ingredients for chicken broth, which will become the basis of the dish:

  • 1 chicken
  • 1 onion
  • 70 g carrots
  • 3 cloves of garlic
  • 1 tsp salt
  • Bay leaf
  • peppercorns

Remove the skin of the poultry, place the chicken in a saucepan, fill with water so that it rises about 4–5 cm above the meat. Salt water and boil over high heat.

It is recommended to take chicken weighing 2–2.5 kg. If the bird is too large, you can split it in two.

When the water boils, reduce the heat and let the chicken simmer for 4 hours, remembering to skim off. Then peel and finely chop the carrots, garlic and onions, then cook the chicken for another half hour. Finally, put 4-5 peppercorns and 3-4 bay leaves in the water and cook the chicken jellied meat for 30 minutes.

Recipe for filling for jellied meat with chicken

To make jellied meat with chicken, you will need an additional filling from the following ingredients:

  • 70 g carrots
  • 2 eggs

Boil, refrigerate, peel and cut the eggs into wedges. Then peel the carrots and cut them into circles, asterisks. You can choose both the simplest and the most complex, original shapes, depending on whether the vegetable pieces will be used as decoration.

It is recommended to cut carrots raw, however, if you wish, you can pre-boil them for 5-7 minutes to make them softer

Place the carrots and eggs on a plate and set aside. You will need them later.

Cooking chicken jellied meat

Strain the finished broth, and discard the vegetables and seasonings with which it was cooked. Then separate the chicken meat from the bones, cut into small pieces and arrange in molds. Chop 2 garlic cloves finely, then place garlic and pre-cooked eggs and carrots on top of the meat. It is also advisable to add a little parsley, fresh cilantro, dill, onions or other herbs to taste.

Now take the broth and pour it into the molds. Do this slowly and carefully so that the filling does not mix. It is especially important to keep this in mind if you plan to serve such unusual snack on the festive table and want it to be not only tasty, but also beautiful. When all the forms are filled, cover them with lids and put them in the refrigerator to freeze the jelly.