Homemade chicken jellied meat for the New Year

Jellied meat or jelly is a favorite snack for many guests at the holiday table. Cooking allows you to experiment with flavor 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 “aspic”, which is synonymous with jellied meat, just like the word “jelly”.

Today you will learn different recipes for chicken aspic, or rather, from its parts. Each housewife will be able to choose for herself the recipe that will become not only a hit on the holiday table, but also a favorite for many years.

Jellied chicken (chicken legs) - a delicious and simple recipe without gelatin

We will need:

Chicken legs - 5 pcs.

Carrots - 1 pc.
Onions - 2 pcs.
Black pepper - 12 peas
Garlic, bay leaf, salt

Jellied chicken legs - preparing the recipe step by step

Fill the prepared chicken legs with water, add onions, carrots, black pepper, bay leaves, salt and put on fire. First cook over high heat, and after boiling, reduce the heat and continue cooking for 1.5 - 2 hours over low heat. Be sure to remove and remove the foam.

2. We take out the cooked legs and look: the meat should come away from the bones well. Remove the skin and cut the meat into small pieces.

3. Strain the cooking liquid from the meat into a cup.

4. Cut the carrots into circles and place them on the bottom of the dish in which we will make jellied meat. You can put some green leaves.

5. Place pieces of chicken meat on the carrot circles.

6. Pour the strained cooking liquid over the meat in the bowl.

7. Add squeezed garlic and level the surface. Place the cooled contents and dishes in the refrigerator until the 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 - as it should be.

9. Separate the jellied meat from the walls of the dish with a knife.

10. Cover the dishes with a plate and turn them over.

11. We wait a little 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!

Jelly from chicken feet - delicious video recipe

Thanks to the addition of pork feet, the jellied meat is richer and freezes better. To verify this, you will need:

1 pork leg;
5 drumsticks;
the same amount of chicken feet;
bulb;
carrot;
½ garlic head;
ground pepper, salt and bay leaves.

Progress:

Meat products are placed in a pan, filled with water and boiled for 1.5 hours.
Next, the carrots and onions go into the pan.
The preparation of the future aspic simmers for another 2.5 hours, after which it is salted.
Garlic slices, salt and spices are thrown in.
After an hour, the meat is removed and divided into fibers, which are distributed into containers.
The placed products are filled with strained broth.
The forms are sent into the cold.

To add more flavor, you can place chopped herbs on the containers.

Gelatin is used in making jellied meat if you take meat completely without bones or with a very small amount of them. In this case, your broth will have almost no collagen (since there is practically no collagen in clean meat) and it will not take on a jelly-like form when cooled.

It's not good or bad, it's just a slightly different way of cooking.

Ingredients for 1.5 liters of broth:

600-700 g broiler breast on the bone
1 boiled carrot
2 cloves garlic
40 g instant gelatin
2 bay leaves
4-6 pcs black peppercorns
1 medium onion
salt

1. Boil the chicken in a saucepan with 1.5 liters of water. We do this for 2-2.5 hours on the lowest heat. Don't forget to salt the broth. In the same pan, along with the chicken, put the bay leaf, pepper and onion.

2. Boil the carrots too. This should be done separately from the chicken in another pan.

3. Separate the boiled chicken into fibers.

4. Grate the carrots on a coarse grater, crush the garlic through a garlic press.

5. Mix the chicken with carrots and garlic, put it in prepared forms. If desired, the jellied meat can be peppered a little at this stage.

6. Take 1 ladle of warm (not hot) broth and pour gelatin into it. Dissolve it by thoroughly mixing.

7. Then pour the gelatin into the pan with the broth and beat everything well with a whisk.

8. Pour the broth into the molds with the meat.

9. Done. Place the molds in the refrigerator for 2.5-3 hours.

After this, it will acquire the desired consistency and can be eaten.

Bon appetit!

As I already said, if we want a jelly-like consistency, then we need to take the most bony part. These are the legs of a chicken. So we will make jellied meat without gelatin from chicken drumsticks.

Ingredients:

Chicken legs - 5-7 pieces
Carrots - 1 pc.
onion - 1-2 pcs
Black pepper - 10-12 peas
Bay leaf - 3-5 leaves
Salt to taste
Garlic - 1-3 cloves

1. Wash the chicken legs in running water, put them in a saucepan and fill with 1.5 liters of water. Add the unpeeled onion, pepper, salt and bay leaf. Bring to a boil over high heat, then reduce it to low, cover with a lid (not all the way) and cook for 3 hours.

2. After 3 hours of boiling, a little more than 0.5 liters of broth will remain. We take the meat out of it, filter the broth itself through a sieve and add garlic, grated on a fine grater.

3. Peel the carrots and boil them in a separate saucepan. Then cut into circles and place on the bottom of the mold into which the jellied meat will be poured.

4. Place chicken meat on top, which has been removed from the bone, skin removed and finely chopped.

5. And fill with broth.

6. When the broth has cooled to room temperature, put the jellied meat in the refrigerator. Preferably 12 hours. Without gelatin, it hardens noticeably longer.

7. After 12 hours, the jellied meat is completely frozen and ready to eat.

If you want the jellied meat to be more rich, you can mix chicken with pork. Please note that the fat film with this option is much larger.

Ingredients for a 5 liter pan:

Pork hooves (feet) - 2 pcs.
Chicken fillet – 3 pcs.
Chicken ham – 2 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Salt
Black peppercorns
Bay leaf

1. Place the pork legs, well cleaned and washed in running water, along with the legs and fillets in a saucepan.

We also put peeled carrots and unpeeled onions there. Add 2 tablespoons of salt and 5-6 peas of black pepper.

Next, fill the pan with cold water, leaving more than 2 centimeters to the edge and put it on low heat.

2. In the first 30-40 minutes, foam will form, which must be removed.

3. When the specified time has passed, throw a bay leaf into the pan, cover the pan with a lid and leave it to cool for 30 minutes.

4. When the broth cools down, a film of fat will appear on its surface. It needs to be removed.

5. Take the meat out of the broth, let it cool slightly and disassemble it into pieces of the desired size using a fork. This will not be difficult to do, because in 5 hours the meat will be completely boiled.

6. Cut the carrots into half rings and place them on the bottom of the prepared forms. You can also add greens.

7. Place the meat in the mold, filling it one third full.

8. Pour the broth into the molds.

Ready. All that remains is to put the molds in the refrigerator and after 6-8 hours the tasty and tender jellied meat is ready.

Ingredients

kilogram of chicken feet;

one and a half liters of drinking water;

half a chicken carcass;

five black peppercorns;

carrot;

two bay leaves;

bulb;

salt and spices.

Cooking method

1. Place chicken legs in a deep bowl and completely fill with boiling water. Leave for a few minutes. Thanks to this, cleaning the paws will be much easier. Remove the skin from the paws and cut off the part with the nail.

2. Rinse half the chicken carcass, remove all excess and cut in half. Place the chicken and chicken legs into the pan. Add whole peeled vegetables to this.

3. Fill everything with water. So that it completely covers the meat and cook from the moment of boiling for three hours. The fire should be minimal. Be sure to remove the foam with a slotted spoon.

4. After the allotted time, remove the meat and legs from the pan, add spices to the broth and cook for another five minutes. Add salt.

5. Cool the meat and legs so that you can pick them up. Separate meat from bones. This must be done very carefully so that small bones from the paws do not get into the jellied meat.

6. Discard the onion, cut out stars from the carrots and place them on the bottom of the molds or plates. Place the meat in an even layer on top of the carrots. Pour the broth over everything, cool and put in the refrigerator for six hours. Before serving, dip the pan or plate into hot water for a few seconds and turn it over onto a plate.

Ingredients

chicken legs, wings and stomachs - one and a half kilograms;

a glass of green peas;

a packet of gelatin;

head of garlic;

large carrots;

two onions;

parsley root.

1. Rinse the chicken wings. Scald the paws and remove the skin from them. Cut off the claws. Turn out the stomachs, clean and rinse thoroughly.

2. Place all meat products in a saucepan and fill with two and a half liters of drinking water. Place the container with the meat on low heat and cook, periodically skimming off the foam. Peel the roots and vegetables. Place them in the broth an hour before they are ready. Season with salt and pepper.

3. Soak the gelatin in water. Remove meats, roots and vegetables from the broth. Cool until you can handle them by hand and remove the meat from the bones. Strain the broth. Place the giblets and meat into the broth and cook for another half hour.

4. Strain the gelatin and dilute it in a partial glass of warm broth. Stir well. Pour the gelatin mixture into the broth in a thin stream, stirring continuously.

5. Peel the garlic and finely chop it. Place it in the broth, boil and turn off the heat.

6. Place green peas on the bottom of the plates and pour jellied meat into them. Cool and transfer to the refrigerator. Before serving, garnish with herbs and cut out carrot figures.

We will need:

Carrots - 1 pc.
Onions - 2 pcs.
Black pepper - 12 peas
Garlic, bay leaf, salt

Fill the prepared chicken legs with water, add onions, carrots, black pepper, bay leaves, salt and put on fire. First cook over high heat, and after boiling, reduce the heat and continue cooking for 1.5 - 2 hours over low heat. Be sure to remove and remove the foam.

2. We take out the cooked legs and look: the meat should come away from the bones well. Remove the skin and cut the meat into small pieces.

3. Strain the cooking liquid from the meat into a cup.

4. Cut the carrots into circles and place them on the bottom of the dish in which we will make jellied meat. You can put some green leaves.

5. Place pieces of chicken meat on the carrot circles.

6. Pour the strained cooking liquid over the meat in the bowl.

7. Add squeezed garlic and level the surface. Place the cooled contents and dishes in the refrigerator until the 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 - as it should be.

9. Separate the jellied meat from the walls of the dish with a knife.

10. Cover the dishes with a plate and turn them over.

11. We wait a little 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!

Ingredients:

Chicken drumsticks – 1200 kg
Carrots - 2 pcs.
Onion - 1 pc.
Seasoning, garlic, salt - to taste
Gelatin
Mayonnaise
Greens for decoration

Cook chicken shanks for 1 hour with onions and carrots, add bay leaves 15 minutes before the end of cooking. We separate the meat from the bones and disassemble it into pieces. Strain the cooking liquid.

Pour gelatin with warm broth at the rate of 1 tablespoon per 1 glass 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 harden.

3. Pour broth into mayonnaise and stir.

How to cook chicken jellied meat - recipe with gelatin

Ingredients:

Chicken drumsticks – 1200 kg
Carrots - 2 pcs.
Onion - 1 pc.
Seasoning, garlic, salt - to taste
Gelatin
Mayonnaise
Greens for decoration

Preparing the recipe

Pour gelatin with warm broth at the rate of 1 tablespoon per 1 glass 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 harden.

3. Pour broth into mayonnaise and stir.

4. Pour out some broth. Add 1 tbsp to the remaining broth. spoon of vegetable seasoning and squeeze out the garlic cloves.

5. Carrots cut into strips with a vegetable cutter and rolled into rolls (roses) for decoration.

6. Take the mold with the frozen layer of broth out of the refrigerator and lay out the roses and green leaves. Then fill it with a 0.5 cm layer of poured transparent broth and put it back in the refrigerator to harden.

7. And the next layer (third) is a layer of mayonnaise diluted with broth. We put it in the refrigerator.

8. Take the mold with frozen layers out of the refrigerator and lay out the meat. Pour broth with vegetable mixture and garlic on top of the meat. Place in the refrigerator overnight.

9. Remove from the refrigerator and lower the mold into hot water. Cover the top with a plate and turn over. The contents come away well from the walls of the mold.

10. Chicken jelly with gelatin is ready.

Jellied meat from chicken paws, necks and drumsticks

Compound:

chicken feet – 1 kg;
chicken necks – 1 kg;
chicken drumsticks – 1-1.5 kg;
onions – 0.2 kg;
celery stalks – 100 g;
laurel leaves – 2-3 pcs.;
allspice peas – 10 pcs.;
black peppercorns – 10 pcs.;
garlic – 1 head;
carrots – 0.2 kg;
celery or parsley greens - as much as will be needed;
salt - to taste.

Cooking method:

Rinse the chicken parts, removing all excess. Place the chicken in the pan. Pour water over the food, heat and boil for 10 minutes. Drain the water.
Fill the meat products with clean water, add the peeled onions, and return the pan to the stove. Cook the chicken for 3.5 hours after the water boils.
Add salt, laurel leaves, black and allspice peas, several peeled cloves of garlic, and celery stalks cut into large pieces. Cook the broth for another half hour.
Remove the meat products with a slotted spoon and cool. Strain the broth.
Separately, boil the carrots in their skins. After it has cooled, peel it and cut it into curly pieces.
Separate the chicken meat from the bones and skin.
Place pieces of carrots and sprigs of celery and parsley on the bottom of the jellied meat molds. Pour in some broth. Place the molds in the refrigerator for 10 minutes.
Remove the molds from the refrigerator and distribute the meat among them. Sprinkle it with finely chopped garlic.
Pour the remaining broth into the molds. Return the containers to the refrigerator.

Chicken jellied meat (aspic) - a delicious recipe for the whole family

Meet chicken aspic, which is quite dense and holds its shape well. The recipe contains gelatin, so you can cook it from a whole chicken or other parts of it.

Ingredients:

Preparation

Place the prepared chicken meat into boiling water. No need to add salt yet. Place the washed and peeled carrots entirely in a pan of water. Wash the onion, but do not peel it, and also put it in the pan. Onion peels will give the broth a golden hue. Put all the spices into the pan.
As soon as the water boils, turn the heat to low. The broth should not boil, otherwise it will be cloudy and will boil down quickly. Leave the lid half open. Cook the broth for 2 hours.

3. After 1.5 hours of cooking, add 1 tbsp. spoon of salt.

4. If the meat easily separates from the bone, it means it is ready. We take out the meat and let it cool a little.

5. Strain the broth through a fine sieve or cheesecloth.

6. Separate the meat from the bones and skin and cut it into small pieces. Salt if necessary.

7. Pour gelatin with half a glass of cold water and let it swell for 20 minutes.

8. You may have a question: How to correctly calculate the amount of gelatin? Because the volume of meat you have may be different and not the same as in this recipe. Therefore, know that 25 - 30 grams of gelatin are 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 jellied meat just like this, so that it shakes (swings).

9. Divide the pieces of meat into two containers.

10. Place decor from boiled carrots on top of the meat. You can add green peas or corn if desired, or green parsley leaves.

11. Combine the swollen gelatin with the broth and stir well until smooth over low heat. We do not bring it 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. Place the cooled aspic in the refrigerator overnight. The next morning the chicken aspic is ready.

14. The aspic cuts well and holds its shape remarkably well.

Make this aspic for your family - you won’t be indifferent!

Jellied chicken feet - basic principles of preparation

In addition to the paws, beef, turkey or chicken are added to the jellied meat, since there is practically no meat in the paws themselves. It is advisable to use wings, legs or backs of poultry for jellied meat. Jellied chicken feet are also prepared with offal.

First of all, the paws are soaked in cold water for three hours. Then the films are removed from them and thoroughly cleaned with a brush. The paws are placed in a pan, whole peeled vegetables and meat are added to them and filled with drinking water. Cook the jellied meat for two to three hours. Be sure to skim off the foam so that the broth is clear.

After the allotted time, the broth is filtered, the legs are removed, and the meat from other parts of the chicken is removed from the bones and separated into fibers. Transfer it to the broth and put it on the fire again. Add spices and herbs and cook for another forty minutes. Shortly before the end of cooking, add sliced garlic and finely chopped herbs. Then turn off the fire and pour the jellied chicken legs into plates or special forms.

Ingredients

one and a half kg of chicken feet;

salt;

kg chicken thighs;

ground black pepper;

turkey wing – 800 g;

two bay leaves;

head of garlic;

ten peas of allspice;

three onions;

carrots – 180 g.

1. Rinse turkey wings, chicken feet and thighs well. Pour boiling water over the paws and remove the skin. Trim the part with the nails. Place all meat products in a saucepan and fill with drinking cold water. Leave for a couple of hours. Then drain the water, remove the thighs, and fill the legs and wings with clean water.

2. Peel the carrots and onions. Add them whole to the broth. After an hour and a half, add salt and spices. In total, the jellied meat should be cooked for about six hours.

3. When the jellied meat is ready, turn off the heat and remove the meat products. Cool them slightly and separate the meat from the bones. Cut large pieces of meat into pieces. Place the meat in a bowl, add salt and squeeze the garlic into it. Mix. Scoop off excess fat from the broth with a spoon.

4. Place the meat on plates and pour in the broth. When the jellied meat has cooled completely, place it in the refrigerator for several hours.

You can cook jellied chicken legs with the addition of turkey fillet. It turns out very tasty, and most importantly - with a minimum of calories.

Ingredients:

1 kg chicken feet;
1 kg turkey fillet;
carrot;
bulb;
salt and pepper.

Sequence of stages:

Chicken legs and turkey meat are boiled in different saucepans for 3 hours, and after 2 hours of heat treatment, whole vegetables, salt and seasonings are added to the latter.
At the end of the specified time, the broth in which the chicken parts were cooked is filtered and poured into the turkey.
It is still boiled a little, after which the meat is divided into pieces, which are distributed into molds and filled with rich liquid.
After hardening, the jelly is served to the table.

The broth should be salted a little more generously than you usually salt the soup - when it freezes, the taste of the jellied meat will be optimal.

You can please your guests by preparing puff jellied meat: when the broth is completely ready, separate the meat from the bones and disassemble it into fibers. Place the meat in one layer, then a layer of chopped garlic on top, pour in the broth, and cool until tender.

If the dish is still not frozen after several hours in the refrigerator, you need to fix it: heat it and strain.

Place the meat back into the molds, and add half a tablespoon of gelatin, previously diluted with 100 ml of cold water, to the liquid broth.

Heat all the liquid over low heat, avoiding boiling, then pour the meat back into the molds and leave to cool until thickened.

Bon appetit!

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Jellied chicken gizzards - a simple jelly recipe

Check out a decent and budget-friendly version of chicken aspic. The dish will decorate the holiday table well and will undoubtedly be suitable for weekdays.

Ingredients:

Chicken stomachs - 1000 g
Chicken breast frame - 1 pc.
Carrots - 1 pc.
Onion - 1 pc.
Garlic - 3 cloves
Gelatin – 25 g
Bay leaf - 4 pcs.
Allspice peas - 4 pcs.
Pepper mixture - 6 pcs.
Water - 2 liters, salt - to taste

Preparation

We clean the stomachs, remove all yellow films from them and wash them thoroughly.

2. Clean stomachs and chicken breast without meat - place in a 3 liter pan.

3. Pour water into the pan so that it covers the contents and place on high heat. Bring to a boil, skim off the dirty foam and pour out the water. We wash the stomachs under running water and put them back into the pan.

Pour clean water into the pan again, add: carrots, onions, spices, garlic. Cook the contents for 2.5 to 3 hours. First, turn on high heat and bring to a boil, then reduce it and cover loosely with a lid. After 2 hours of cooking, add 2/3 tbsp of salt. spoons.

4. Using a slotted spoon, remove the contents onto a plate.

5. We do not use the chicken breast bone, but cut the gizzards into pieces the size as in the photo.

Jellied meat - assembly and decoration in a dish

At the bottom of the molds we put decor from figurines of carrots and green leaves, and sprinkle pieces of stomachs on top.

6. Strain the broth and mix with pre-soaked gelatin. Stir over low heat as in the previous recipe. Pour the broth into the bowls with the stomachs. Place the cooled bowls and contents in the refrigerator overnight.

7. In the morning, take out the molds, separate the aspic from the walls with a knife and turn it over onto a beautiful dish. We see a decoration made of carrot hearts.

8. On the second plate there is a decoration made from the leaves of a sprig of parsley.

9. Cut off a piece and see a hearty dish of stomach meat.

Chicken gizzard aspic is ready at home.

Jellied chicken paws and fillet

Compound:

chicken feet – 1.5 kg;
chicken breast fillet – 1 kg;
carrots – 0.2 kg;
onions – 0.2 kg;
garlic – 4 cloves;
laurel leaves – 2 pcs.
salt - to taste.

Cooking method:

Rinse the chicken breast fillets, pat dry with a towel, and set aside.
Wash and scrape the chicken feet, remove the skin, and cut off the claws, if any.
Place the chicken feet in a saucepan, add water, bring to a boil over medium heat, and cook for 10 minutes.
Drain, rinse the chickens' feet and return to the pan. Add chicken fillet, onions and carrots to them. It is enough to peel the onion first. After peeling the carrots, it is better to cut them into 2-3 parts.
Fill the food with clean water until it completely covers it.
Bring the contents of the pan to a boil, reduce the heat. Cook chicken fillets and legs for 3 hours, monitoring the liquid level.
Salt the broth to taste, add bay leaves and peeled garlic cloves. Continue cooking the broth for half an hour.
Pour the broth into a separate pan, straining it at the same time. Throw away used vegetables and spices. Cool the chicken feet and select meat from them.
After cooling the chicken fillet, measure it into fibers or cut into small pieces, combine with meat from the chicken feet.
Place meat mixture in a container or mold. Pour in broth.

All that remains is to put the food in the refrigerator and wait for the broth to cool.

Chicken aspic with horseradish

Horseradish gives jellied meat 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 package
Curry - to taste
Sugar, salt, pepper, herbs - to taste

Jellied meat - recipe

1. Clean the chicken fillet from fatty fibers and wash it.

2. Cut the chicken meat into small pieces.

3. Place the pieces in boiling salted water and cook for 15 minutes.

4. Meanwhile, take 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. Place horseradish in a cup and add yogurt to it for a 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. spoons of swollen gelatin and mix.

8. Pour the mixture into a saucepan and put it on very low heat to slightly dissolve the gelatin, but do not bring it to a boil.

9. Take a silicone mold with many small molds. Fill the bottom of each mold with the prepared mixture of horseradish, yogurt and gelatin. Place the completed form in the refrigerator.

10. Into container. where the chicken meat is cooked, add curry and a little black pepper. We need a colored broth, not a clear one.

11. Add the remaining gelatin to the hot broth with chicken and turn off the heat.

12. Take out the mold with the frozen and thickened layer at the bottom of the molds.

13. Using a spoon, take the meat out of the broth and put it in all the small molds.

14. Pour broth on top of the molds with a spoon. Place the mold in the refrigerator to harden.

15. After hardening within 1 hour, take out the mold, cover with a plate on top and turn over. We release the aspic from the mold and here it is in front of you.

16. Make a bright accent in the middle of the plate with fresh dill.

You have learned the secret of making chicken aspic with horseradish.

How to cook chicken jellied meat with gelatin

An interesting variation of chicken jellied meat, for which you can purchase:

2 chicken breasts;
½ kg stomachs;
the same number of paws;
2 onions;
carrot;
salt and bay leaf.

Cooking method:

All prepared meat ingredients are placed in a pan and 3 liters of water are poured.
The workpiece is salted and seasoned, then cooked for 5 hours.
60 minutes before the end of cooking, vegetables are placed in the container.
At the end of the process, the meat is removed from the rich liquid, separated from the bone (where necessary), and distributed into molds.
The broth is filtered and used to pour in the meat components.

Bon appetit!

How to cook jellied chicken and pork feet without gelatin

Any housewife knows that the richest jellied meat is made from pork legs. They fully contain a gelling agent, which helps the broth harden to a icy state without the use of special substances, such as gelatin. I offer you this recipe.

Ingredients:

Kilogram of pork feet
One medium sized carrot
One medium chicken, weighing about 2 kg.
4 bay leaves
Medium bulb
6-8 peas of allspice
Medium sized head of garlic
10 black peppercorns
Salt and ground pepper to taste

Preparation:

1. Wash your legs. If necessary, they must be cleaned. Wash the chicken too. For convenience, the carcass can be divided into 2-4 parts. Place all meat products in a bowl. Fill to the top with water. Leave overnight in a cool place.

2. In the morning, drain this water. If you haven't cut the chicken before, you need to do it now. For example, you can cut off the legs and leave the breast, back and wings together. Fill the meat in the pan with clean, cool water so that the contents are completely hidden under water.

3. Place on the stove.

It is very important not to miss the moment before boiling and the first period of boiling, when the foam will build up. If you miss this moment and the broth boils with foam, it will all go down in flakes. Then you won’t get transparent jellied meat. Therefore, it is important to clean it

4.When everything comes to a full boil, turn on a small fire. The broth should constantly bubble slowly under the lid. Cook this way for 5 hours, maybe even more. Periodically, foam and fat from the surface must be removed.

5. 1.5-2 hours before readiness, add salt to taste. It is customary to add a little salt to the jellied meat. At the same stage, add the peeled onions and carrots. There is no need to cut them. They add flavor and color to the dish.

5. Half an hour before readiness, add both types of peppercorns. And in 15 minutes, peel the garlic and send the whole cloves to the boil.

6. A couple of minutes before turning off, remove the fat and add bay leaves. After turning off the meat, take it out and let it cool slightly. Let the broth with all the spices and vegetables sit for a little while.

7.Chop the cooled meat, both chicken and pork, finely, separating it from the bones and skin. Place into bowls where the jellied meat will harden. We take out vegetables and bay leaves from the broth. Strain the rest through a sieve. Pour clean broth into the bowl with the meat.

8. Place the warm jellied meat in the refrigerator until it cools completely.

If you want to serve it upside down, first place the bowl of it in warm water for a couple of minutes. In this case, of course, water should not get into the jellied meat. Then place a flat plate on top and turn it over. Carefully remove the bowl

Recipe for homemade jellied chicken legs without gelatin

I offer you a very simple recipe for chicken jellied meat. Contains no gelatin. The gelling properties will be provided by chicken feet. Find out more right now.

Ingredients:

Half a chicken carcass
800 grams of chicken feet
Garlic taste
1.3 liters of water
Salt to taste

Per 100 grams of the finished product there are about 258 Kcal.

Preparation:

1. Let's start by preparing the paws. Wash them carefully. We cut off the phalanx with marigolds with scissors.

2. Place in cold water for 2-3 hours. After this, rinse again and remove any yellow bristles, if any.

3.Put the paws into the pan. Wash half the chicken carcass. Place in the pan with the paws. Fill with water. Cover with a lid. Set the heat to high until it boils. Before the liquid boils, remove the resulting foam. It is very important. Otherwise, you won't get a transparent jelly.

4.Cook for 2 hours after boiling at a low simmer with the lid ajar. After this, you can add salt to taste. You can add pepper or other spices. But this is optional. After this, cook for another 30-40 minutes.

5.Now filter the broth through a sieve into a separate bowl. We pass the garlic through a press here. Mix. Let it sit for a while while the meat is prepared.

6.The paws can be thrown away. We won't need them anymore. Let the chicken meat cool and remove bones and skin. Cut it into small pieces. Place in a deep bowl in which you plan to serve the jellied meat. Meanwhile, the garlic has already imparted flavor to the broth. Take a small strainer and pour the broth over the meat through it. You can, of course, first strain it through a large sieve and then water it.

7. First cool to room temperature, and then put it in the refrigerator until completely hardened. Then slice and serve!

Bon appetit!

Video recipe for a very simple, tasty and quick chicken jellied meat

If you are preparing jellied meat for the first time, I recommend this video recipe. After all, the author will show you everything in detail using his example. Also, the recipe is very simple. The dish turns out very tasty and festive!

Enjoy watching!

Jellied meat is a universal dish! It is prepared at any time of the year. But he receives special attention on the New Year's table. Why universal? - you ask! Because it can be served as a delicious appetizer or as a main course. After all, it is very satisfying, nutritious and incredibly tasty.

Unlike other types of jellied meat, chicken is one of the most affordable, but no less tasty! I hope you find our recipes useful today! Be sure to take note!

I wish you success. Come visit us more often! See you soon!

Author of the publication

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