Jellied meat in a bottle - tasty and original in the form of a pig

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Prepared by: Alexey Marchuk

12/21/2015 Cooking time: 10 hours 0 minutes

What can they not come up with? Did you know how to make jellied meat in a bottle? In general, it is quite an ordinary jellied meat with the usual taste and smell, but due to freezing in a bottle, the jellied meat has the shape of a pig

How to pour jellied meat into a bottle. Jellied meat from a bottle.

Cook the meat as usual for jellied meat, add salt and pepper, add garlic to the hot broth, add garlic when it cools, strain.
Take a plastic bottle with a wide neck. Finely chop the meat or pass through a meat grinder. Place the meat in a bottle and pour the broth through the funnel. Close the bottle with a lid and put it in the refrigerator.

When the aspic hardens, carefully cut the bottle into two parts and place the jellied meat on a plate.

Make ears from boiled sausage, lightly cut the jellied meat in the right place and attach the “Piglet”.

How to pour jellied meat into a bottle. Jellied aspic “Piglet” in a bottle

The eastern horoscope has driven many people crazy in our time, and I, too, have not escaped this fate :) We are all stocking up on pigs - needed and not needed). There are a huge number of pig-shaped dishes circulating on the Internet, in particular bottled jellied meat. I offer my version of this dish.

Many housewives prepare jellied meat for the New Year - this dish is not easy and takes a lot of time. I suggest preparing a light aspic in the shape of a pig for the New Year's holiday table. A few important notes. It is better to take fresh meat for jellied meat, not frozen. You need to salt the jellied meat at the very end of cooking and more than a regular dish, otherwise it will be tasteless.

Ingredients:

• chicken fillet - 700 g;
• chicken leg - 250 g;
• carrots - 3 pcs.;
• onion - 2 pcs.;
• garlic - 2 cloves;
• salt;
• bay leaf - 1 pc.;
• instant gelatin - 25 g;
• water - 1 l;
• boiled sausage - 45 g;
• melotria (you can take olives) - 2 pcs.;
• liter plastic bottle;
• greens (for serving).

Preparation:

Rinse the fillet thoroughly, remove the skin from the leg, rinse well, and dry with a paper towel.

Place the meat in a saucepan, add water and put on fire.

After boiling, boil for 5 minutes and drain the water. Return the meat to the pan, add a liter of water, bay leaves, peeled carrots and onions. Put on fire. Bring to a boil, cover with a lid, reduce heat and simmer for 40-50 minutes. 5 minutes before cooking, add salt to the meat.

Then strain the broth and set aside. Place the meat on a plate and cool slightly.

Cut the finished fillet into small pieces. Remove the leg from the bones and chop it too.

Pour 250 ml from the broth, if it has cooled down, then preheat it and dilute the gelatin in it (until completely dissolved).

Now measure out 350 ml of broth and pour dissolved gelatin into it, mix well.

Peel and chop the garlic (through a press or on a fine grater). Take an empty liter plastic bottle (you can use milk or kefir). Something like this.

Fill it halfway with meat, add half the garlic, pour in a little broth and stir.

Then add the rest of the meat and garlic and pour in the rest of the broth, close the bottle with a lid (tightly) and turn over several times to evenly distribute the liquid. Cool to room temperature and place the bottle in the refrigerator overnight.

Then cut the bottle (the neck of the bottle is very strong, so it’s better to start there) with a sharp utility knife. This is what the bottle looks like after removing the jellied meat. Place the jellied meat on a plate.

Cut a snout, ears and tail from the sausage, make eyes from olives (melotria, capers). Garnish the dish with herbs and serve.

I must say that the jellied meat turns out very tasty and, compared to traditional preparation, takes very little time.

Happy New Year!!! Try it and enjoy!!!!

Video recipe

In this video you will see how to make chicken jellied meat in a Piglet bottle and how to decorate it.

Before cooking, be sure to soak the shank for several hours in water. This procedure will remove any remaining dried blood from the meat and soften the skin, which can then be easily scraped and cleaned of soot.

It is necessary to drain the first water after the broth boils. Many cooks skip this procedure, believing that skimming off the foam with a slotted spoon will be enough for a clear broth. But if you salt the first broth, you will make the dish less caloric

and remove the specific taste of lard.

You need to salt and add spices to the broth at the end of cooking, otherwise you risk over-salting the finished dish. Add allspice, peppercorns and bay leaves 20-30 minutes before the end of cooking. the finished meat in a meat grinder.

, and disassemble it with your hands or finely chop it with a knife. This way you won’t miss any small bones that may be found in the meat.

Create the right conditions for the jellied meat to freeze. At room temperature or on a cold windowsill, the jelly will not harden. It is best to put it on the middle shelf of the refrigerator.

Prepare one like this. And then decorate it according to my recipe in the form of a pig. You can also diversify the menu and cook. It turns out very good and rich. If you cook it with legs and wings, you don’t need to add gelatin. I would like to suggest serving it to the New Year's table. This dish will not only decorate the holiday, but will also benefit your body. And if you are on a diet, this will suit you. It turns out to be low-calorie, but no less tasty.

Try decorating this traditional holiday dish in the shape of a pig. Write in the comments how you decorate the jellied meat.

Jellied meat is a favorite dish in many Russian families. But how to prepare it and, most importantly, serve it in such a way that it becomes a real decoration of the holiday table? Today we will tell you how to make jellied meat in a pig-shaped bottle. The dish will turn out not only tasty, but also original.

How to pour jellied meat into a plastic bottle. Recipe 1, step by step: jellied piglet in a bottle

One of the main dishes on any holiday table is jellied meat. Jellied meat is especially relevant for the New Year, because it freezes perfectly on the balcony at sub-zero temperatures, when there is no longer room in the refrigerator. But today I propose to prepare not ordinary jellied meat, but a cold appetizer in the form of the symbol of 2021 - a pig, or rather, a cute little piglet. Jellied meat is prepared in the form of a piglet in a plastic bottle - nothing complicated, you just need to cook the meat broth correctly.

The recipe uses pork, but in order not to “offend” the symbol of the year according to Chinese beliefs, you can replace the pork with chicken, using as much cartilage as possible for the broth.

New Year's jellied meat “Piglet” is a real decoration for the festive table, which will lift the spirits of the guests and amaze with the culinary skills of the hostess. It takes a lot of time to prepare, but the end result is worth it. A tasty, aromatic and satisfying appetizer will not leave anyone at the table indifferent. From this amount of ingredients you get quite a lot of ready-made dish, enough for everyone.

• 1 (1-1.5 kg) chicken;
• 2 kg pork head;
• 2 pcs. pork feet;
• water;
• 3-4 heads of onions;
• 2 carrots;
• 10-15 pcs. black pepper in a pot;
• 10-15 pcs. allspice;
• 4-5 pcs. bay leaf;
• 1 head of garlic;
• salt;
• crushed black pepper;
• boiled sausage for decoration;
• 2 buds of cloves.

First you need to prepare all the products. Let's start by purchasing fresh meat ingredients. We wash all meat products very well. If necessary, scrape off the dirty areas with a knife. Divide the chicken into portions. Divide the pork head into several parts. The legs can be left intact.

We select a convenient large saucepan. Move the meat and fill it with cold water. Leave for 3-4 hours. Every hour, drain the old water and add fresh water.

After soaking, rinse the meat ingredients well again. Place in a saucepan. Pour in cold water so that the meat is covered with liquid and place on the stove. Turn on the fire high. We're not going far. As soon as the water in the pan begins to boil, turn the heat to low so that the liquid gurgles slightly, and cook for 4-5 hours. As the foam forms, remove it with a slotted spoon.

After an hour of boiling and simmering, add bay leaf, black and allspice. We continue to simmer over low heat. You can cover it with a lid. We make sure that the broth does not boil too much, otherwise it will lose its transparency.

After 2-2.5 hours of boiling, add well-washed and unpeeled onions, washed carrots and continue cooking for another 2-3 hours. Fat forms on the surface of the broth; collect it with a spoon into a separate container. This is done so that there is no layer of fat on the frozen jellied meat. We try to separate the meat from the bone: if this is easy to do, then the pan can be removed from the stove.

Transfer the meat to a separate bowl and cool it well.

Separate it from the bone and chop it finely. Stir until the festive jellied meat is homogeneous.

Cool the broth to 35-40 degrees and add chopped garlic. Season with ground pepper and salt. Mix and taste. If necessary, you can adjust it at your discretion by adding spices and salt.

Strain the broth through cheesecloth folded in several layers.

We take a plastic bottle narrowed to the cork. Choose the size at your discretion. Cut it into 2 parts, approximately in the center. We throw away the lower part, leaving only the upper part with the cork. Take a large cup and place the top of the bottle in it with the cap tightly screwed down. Transfer the meat to a plastic bottle. Fill with broth. Place in the refrigerator until completely frozen, preferably overnight.

Carefully cut the bottle and remove the jellied meat onto a flat dish. To make the jellied meat smooth and beautiful, you can wipe the sides of the bottle with a towel soaked in boiling water, unscrew the cap and try to shake the jellied meat out of the bottle. You can also walk along the walls of the bottle with a knife from the inside.

Cut out a snout and ears from the boiled sausage and secure with skewers. We make the eyes from cloves. Decorate with greens.

New Year's jellied meat "Piglet" is ready. Serve cold. Bon appetit!

Cooking meat

To prepare rich and well-hardening jellied meat in a bottle, you cannot do without the pork component. In our case, these will be: Before cooking, the legs should be soaked in water for five to six hours. Try to change the water more often, at least once every two hours. After your feet are wet and excess blood has drained, you can continue cooking. They need to be washed well, scraped a little with a knife. The skin on the meat should be completely clean.

Then place the prepared meat in a large saucepan and fill with cold water. What should the water level in the dish be? Here everything will depend on how tightly the meat is packed. If the meat is packed tightly enough, then the water should cover it and rise above it by five to seven centimeters. After the water has boiled, remove the resulting foam and add spices: salt, pepper, bay leaf. The bulbs should be peeled and immersed whole in water. You can cut it into two large parts.

As for the cooking time of the meat, then, as in any standard recipe, the cooking process continues until the meat literally falls off the bones. This usually takes about three to four hours. And one moment. To cover with a lid or not? The rules and advice of experienced housewives say that you should not cover the boiling jellied meat with a lid. If you do this, the broth will have a strong greasy taste. Although cooking with a lid is much faster and more convenient. So choose the option that suits you best.

Now let's talk about chicken. Our jellied meat in a bottle will consist of two types of meat. The pork is already cooking. Now it's time to turn your attention to the chicken breasts. They should also be rid of all excess, that is, remove the skin (if any) and rinse thoroughly under running water. Chicken meat is more tender than pork, so there is no need to soak it. We will simply boil it in salted water for half an hour. You can also add half an onion, a few black peppercorns and a bay leaf to the chicken. Of course, we won’t use broth, but meat soaked in aromatic spices will not be superfluous in the recipe.

Jellied meat roll. Chicken roll “Jellied meat” in a bottle

You should like this recipe for making chicken jellied meat in a bottle - the appetizer turns out to be quite unusual thanks to the combination of chicken with nuts and garlic, and even surrounded by frozen broth! Try it and see, this is a very tasty snack, and you will definitely like it!

Ingredients: ●chicken – 1.3-1.5 kg ●walnuts – 80-100g ●gelatin – 30g ●garlic – 3-4 cloves ●salt, pepper Preparation:

We wash our chicken and cut it into arbitrary small pieces. Place it in a frying pan with thick walls. Please note: you don’t need to lubricate the pan with anything, you don’t need to add anything else: no fat, broth, or water. Just put our chicken on the bottom and put it on medium heat under the lid. We put the chicken on the fire and at this time soak our gelatin in a glass of water. Our chicken will cook for about 40 minutes, until the meat is completely cooked and softened (it should easily come away from the bones). In general, it is advisable not to open the lid often. A lot of its own chicken juice will be formed, in which it will be stewed (in general, the photo shows that a lot of juice has formed). Don't forget to add salt and pepper at this stage. While the chicken is cooking there, you can peel the garlic, cut the nuts into smaller pieces. After 40 minutes, take our bird out onto a plate, let it cool a little and remove the meat from the bones, cartilage and skin (well, you can leave the skin if you wish). Next, mix all the ingredients in the same frying pan in which we cooked the chicken. We didn't forget that we still had chicken juice there, did we? This is a valuable product! We add to it: chicken meat, chopped nuts, garlic, passed through a press, and gelatin (dissolved in a water bath or in the microwave). Mix everything and... here comes an important moment. Take a clean 1.5 liter bottle, cut off the neck and pour the mixture from the frying pan inside.

How to cook?

A chilled chicken dish is prepared in different ways. One of the popular recipes is jellied meat in a bottle. The cooking process does not require special skills or knowledge. Preparing it at home is not difficult. For the classic recipe for jellied roll with gelatin we will need:

• poultry carcass -1.5 kg;
• several cloves of garlic;
• gelatin – 50 g;
• green peas, canned;
• water – 2 liters;
• Bay leaf;
• salt, pepper, spices to taste.

Jellied pig. Jellied meat recipe for the Year of the Pig

Jellied meat is a traditional dish on the New Year's table. And to make it more interesting, we suggest making it in the form of a pig.

How to cook:

• Place the legs, wings and necks in a pan with cold water and cook for 3 hours. Then add the chicken fillet, peeled onions and carrots and cook for another 30 minutes.
• Remove the chicken parts from the pan and strain the broth through a fine sieve. Add salt and pepper to taste.
• Remove the meat from the bones and finely chop along with the fillet. Place in a plastic milk bottle, fill with slightly cooled broth so that the bottle is full to the brim, and close the lid tightly.
• Place in the refrigerator until the jellied meat has completely set (about 8 hours).
• Carefully remove the jellied meat from the bottle and transfer it to a plate. You can do this in two ways: cut the bottle along its entire length with scissors or cut the bottle in half crosswise, carefully remove the jellied meat, and then connect both halves of the pig on a plate.
• From a piece of sausage, make a snout of a suitable size for the pig, cut it out carefully and conveniently using a shot glass. Make nostrils using a cocktail straw or insert two cloves.
• Use the sausage scraps for the tail, and cut out the ears from the second piece of sausage.
• Make eyes from olive halves.