I recommend cooking this dish from pork legs, shanks, and also adding pork pulp and rooster legs. Jellied chicken and pork legs have an unusual taste, and thanks to the addition of spices, a very pleasant aroma.
Since ancient times, real New Year's jellied meat, which was also prepared for Christmas, was cooked from rooster and pig's legs. This appetizer is rightfully very popular as a holiday dish. It is quite labor-intensive and time-consuming, but everyone knows that it is worth it. This dish, under various names, is included in the holiday menu of many cuisines around the world.
Jellied meat is rich in collagen, glycine, retinol, amino-acetic acid, B vitamins, improves joint mobility, vision and memory, serves as an excellent prevention of joint diseases, improves calcium absorption, this is its main benefit. The harm of jellied meat, perhaps, lies in one drawback - it is high in calories and contains cholesterol, and should be consumed in moderation.
Traditionally it is cooked from pork, beef or chicken. Real homemade jellied meat is made from meat without adding gelatin. Jellied meat with gelatin was cooked only if the cooked dish did not harden.
Recipe for jellied pork legs and shanks with chicken
I take the quantity of meat products so that all three types fit into my large five-liter pan. They should be approximately the same weight. Moreover, if I buy pork legs (the part with the hooves) and knuckle at the market, then I buy chicken in the store. It doesn’t have to be domestic at all; I take a bird of the second category, which is just good for jellied meat.
And, if the legs are intended to give off their gelling effect, then I put the shank in order to have more meat.
It is desirable that the meat products be fresh, not frozen, so I try to purchase them about a day before the intended cooking.
So, I get this composition:
- pork legs - 2 pieces
- knuckle – 1 pc.
- chicken – half a carcass (about 1 kg)
- onion – 1 pc.
- carrots – 1 pc.
- salt, pepper, bay leaf
- garlic.
As you can see, there is no gelatin, there shouldn’t be any in real jellied meat; if you prepare it correctly, it freezes perfectly.
Let's start cooking, I'll describe what I do step by step.
Step 1. The first step is to clean the legs from the bristles, scrape them with a knife and wash them. If necessary, you can burn them over a fire.
Step 2. I remove the skin from the shank; I don’t like pieces of it in jellied meat, although you can leave it. Then, along with the legs, I pour cold water in a cup and leave for several hours, or overnight. This is necessary in order to remove any remaining blood, as well as an unpleasant odor.
Step 3. After soaking the meat, I carefully scrape it again with a small knife and wash it.
Step 4. I cut the chicken, wash it, divide it in half and cut this part into larger pieces to make it easier to place in the pan.
Step 5. Place all the meat in a pan and fill it with water. This is where the amount of liquid matters! It should completely cover the products, but no higher than 2 cm from them: no less and no more.
If there is not enough water, it will boil away during prolonged cooking and there will not be enough water to make a jelly-like dish. It is also not advisable to add water during the process, as this will adversely affect the final result.
If there is too much water, the jellied meat will not boil down to the state we need and will not harden well.
Step 6.
Attention! I'm taking the chicken out of the water!
Why?
The fact is that the cooking time for pork is 5-6 hours, and for chicken: 3-4 hours. You shouldn’t keep it on the fire longer so that the meat doesn’t turn into rags, but it’s still nice when it remains in pieces.
You could first boil it with pork, and after 4 hours remove it from the pan, but then it won’t be tasty, because we should add salt and spices at the end of cooking.
That's why I put it directly into the pan just to measure the water level.
Step 7. I watch for the appearance of foam and immediately skim it off with a spoon, you can’t be on guard here! The broth began to boil and, if up to this point my fire was at maximum, now it should be as low as possible. For this purpose, I move the pan to another place on the stove with the smallest burner.
In general, it would be correct to drain the first water, wash the pan and pour fresh water over the meat. Then the broth in the aspic will be clear and clean. I usually do this for holidays, but this time I didn’t, I wanted to do it faster)).
From the moment it boils, I cook the legs and knuckle for 2 hours. I leave the lid ajar.
Jellied meat with chicken, beef and gelatin
If you combine chicken and beef, the jellied meat will become much more appetizing. The broth will no longer be as light, but this does not stop the gourmet from enjoying the dish.
Ingredients:
- Beef – 500 g
- Chicken – 500 g
- Carrots - 1 pc.
- Onion - 1 pc.
- Gelatin – 30 g
- Salt
Preparation:
Cover meat and vegetables with water. First put it on maximum heat, then on minimum.
Add salt and simmer for 5 - 6 hours.
Add gelatin. First, dilute it in a small amount of broth, and then pour the mixture into the pan.
Remove from heat and divide meat into containers. Pour in rich broth and let stand. Then put it in the refrigerator.
How to cook jellied pork legs and chicken
Well, now it’s time for the chicken, let’s continue cooking with it.
Step 8. After two hours of cooking the pork, I put pieces of chicken into the pan, press it down with a spoon, and immerse it deeper into the broth. I continue to cook until done (for another 4 hours in total).
Step 9. Three hours have passed, i.e. An hour before readiness, you need to throw in the peeled onion. There is no need to cut it, we send it whole into the broth. It will give its aroma and taste to the jellied meat, but we will not put it in the finished dish.
Step 10. Also, for taste, I add one large carrot along with the onion. It will make the broth more beautiful. In addition, this vegetable can be used to decorate a dish.
You shouldn’t add vegetables too early, otherwise everything tasty and healthy from them will be boiled away and there will be no use from them.
Step 11. Half an hour before the end of cooking, you can add salt to the broth; I add a large spoonful of salt. Again, there is no need to add salt before, because the broth will boil away and then become too concentrated and over-salted.
At the same time, add allspice.
Step 12. When there are 10 minutes left before the end of cooking, add a head of garlic, disassembled into cloves.
Step 13. Lastly, I immerse the bay leaf and after two minutes turn off the heat.
I leave it for a while to cool down a little.
“Dream” - jellied chicken and offal with gelatin
If you add a little offal (chicken feet, pig ears, etc.), the jellied meat will harden better. Gelatin will allow you to do this faster.
Ingredients:
- Chicken – 1 kg
- By-products - 0.5 kg
- Carrots - 1 pc.
- Onion - 1 pc.
- Garlic - 3 cloves
- Gelatin - 1 package
- Salt
Preparation:
Cover chicken, onions, carrots and offal with water. Put on fire and let it boil. Reduce heat and simmer for approximately 5 - 7 hours.
Add salt and chopped garlic to make the broth aromatic. Dilute gelatin in hot liquid and pour it into jellied meat.
After the cooking process is complete, discard the onions and carrots and place the meat on plates. Pour in broth.
When the jellied meat has cooled, put it in the refrigerator.
Jellied pork feet like grandma's
Let's get to the fun part - separating the meat from the bones. Here, sometimes the whole family would gather to gnaw the bones)).
Step 14. I remove the meat from the pan using a slotted spoon, remove the bones from it with my hands so that I can feel it and not miss the smallest ones, otherwise it’s not very pleasant when you come across them in the jellied meat.
I help myself with a knife, at the same time the meat will fall apart into small pieces.
Step 15. Remove the onion, carrots and bay leaves from the broth and strain it through a sieve.
Step 16. Place the disassembled meat into molds, bowls and fill with broth.
If you want to decorate the dish, as in this photo (not mine)), then first you need to put green peas and pieces of boiled carrots on the bottom of the container, you can also cut out flowers from it, and then place the meat on top.
Step 17. Place all containers with jellied meat in the refrigerator on the middle shelf. It’s just that the jelly will not become jelly-like on the window or balcony, and in the freezer it will lose all its taste delights.
I cook it so that the jellied meat is cooked in the evening and spends the night in the cold.
Step 18. In the morning, you can place the containers in warm water for 2-3 minutes and then you can easily turn the jelly onto a plate for beautiful serving. It is convenient in this case to use a plastic spatula.
And finally, our jellied pork legs with chicken and lytka is ready! Well, it turned out just like grandma’s, very tasty, it contains just the right amount of meat and congealed broth.
Bon appetit!
Chicken jellied meat with gelatin - classic recipe
This is the most familiar recipe without additional ingredients that can change the taste of jellied meat.
Ingredients:
- Chicken with bones – 2 kg
- Onion - 1 pc.
- Carrots - 1 pc.
- Garlic - 5 cloves
- Salt - 1.5 tbsp
- Gelatin - 1 package
Preparation:
Chop the meat coarsely and wash thoroughly. Place in a deep saucepan and add onions and carrots. Fill the food with water.
Bring the mixture to a boil. Carefully and constantly need to remove the foam so that the broth is clear.
As soon as the broth begins to boil, you need to reduce the heat. Leave the dish to simmer over low heat for 6 hours.
Then you need to add salt to the broth and boil for another hour.
Then comes the next stage of preparation: you need to remove the onions and carrots and throw them away, and let the meat cool and disassemble it into small pieces.
Chop the garlic and pour into the broth.
Pour out some hot broth and pour gelatin into it. Mix well and pour into the rest of the broth. Let it dissolve.
Place pieces of chicken, separated from the bone, in a container and pour broth on top. Let cool to room temperature and refrigerate for 6 - 8 hours.
The cook regulates the amount of meat and broth in the container independently. It doesn't have to be uniform.
Jellied chicken and canned meat with the addition of gelatin
If at the moment there is not enough chicken in the refrigerator, then you can use additional canned meat - stew. You just need to add it to the broth at the very end, because this meat is already ready.
Ingredients:
- Stew (poultry) - 1 can
- Chicken – 750 g
- Onion - 1 pc.
- Carrots - 1 pc.
- Garlic - 3 cloves
- Gelatin - 1 package
- Salt
Preparation:
Cover chicken and vegetables with water. Cook for 6 hours.
Add salt and garlic. After half an hour - stew.
Dilute gelatin with hot broth, let it stand and pour into the total mass.
Pour the jellied meat into plates and refrigerate overnight.
Jellied chicken in a glass with gelatin
The original presentation can also surprise, as well as the high taste.
Ingredients:
- Chicken – 1 kg
- Onion - 1 pc.
- Carrots - 1 pc.
- Salt
- Gelatin – 30 g
Preparation:
Place vegetables and chicken in a saucepan and put on fire. The dish needs to be simmered for 5 - 6 hours.
When the time is up, separate the meat into smaller pieces, discard the onion, and cut the carrots into slices.
Add gelatin to the hot broth and stir well.
Place meat and carrots in a glass, pour broth on top. Place in the refrigerator for 5 hours.
