What do you need for cold. The most delicious chicken jelly without gelatin

Russian cuisine indulges its admirers with a variety of delicious dishes that captivate fine taste and fragrant aroma. However, Russian culinary delights are rich not only in a special relish and spicy smell.

Masterpieces prepared by old recipes from the "people's chest", amaze with warmth and heart coloring of the picturesque country. One of the favorite dishes of many people is jelly - the great-great-grandson of meat broth.

A dish with a lot of history

One fine day, a caring hostess decided to pamper her household with fragrant and delicious meat broth. She took a large cauldron, poured some water into it, put meat and bones, added an onion, a carrot and put it on the stove.

Dinner was a success! But in the morning the hostess found that the soup had frozen. Of course, this did not delight her, since she had to heat the stove again to warm up the broth. This is how a relative of modern jelly appeared - jelly.

Jelly-like food has undergone a number of changes since that time. At first it was intended exclusively for the poor. So, for example, servants ate jelly at court. It was prepared from leftovers that remained on the table after the dinner of noble people.

When the fashion for everything French “covered” Russia, the jelly became an invited guest at the feasts, since the dish was in great demand in the country of love. True, it was called galantine.

We can say that the current jelly is a colorful combination culinary traditions two picturesque countries - Russia and France. More than 400 years have passed since that time, but the jelly-like dish is still an honored "guest" on holiday table.

Helpful or harmful? Should I eat it often?

Aspic, melting in the mouth, is known for a number of properties:

• restorative;
• invigorating;
• tonic;
• relaxing;
• rejuvenating;
• restoring;
• nutritious;
• stimulating;
• protective;
• cleansing.

Despite the mass useful properties, include a jelly-like dish in daily diet is not necessary because it contains bad cholesterol, which contributes to the occurrence of serious diseases.

Calorie aspic

The jelly cannot be called very high-calorie dish. His energy value, of course, depends on the type of meat. 100 g of the product contains 80-400 kcal.

Pork leg jelly - step by step photo recipe

Do you want to cook a real jelly? No, we are not talking about some obscure substance, like the one sold in supermarkets under the same name.

The presented jelly recipe contains the most useful and most detailed recommendations for getting great jelly in best traditions Russian cuisine.

Cooking jelly is not very difficult, but the cooking technology requires a patient and attentive attitude. To make it tasty and at the same time useful, several requirements should be taken into account.

• All products should be purchased only fresh quality.
• Aspic should languish, so it will cook for at least seven hours with minimal heating.
• The meat components of the meal must be laid in a certain order.

Cooking time: 10 hours 0 minutes

Quantity: 6 servings

Ingredients

• Chicken drumsticks and thighs: 4 things.
• Legs, drumsticks (pork): 2 pcs.
• Large bulb: 1 PC.
• Carrots: 1 pc.
• Fresh herbs: 5-6 sprigs
• Black pepper (peas): 15 pcs.
• Laurel: 3-4 pcs.
• Salt:

Cooking instructions

Chicken meat variation

To prepare a fragrant and tasty dish, you need to stock up on the following components:

• chicken weighing 2-3 kg - 1 pc.;
• chicken feet - 8-10 pcs.;
• carrots - 1-2 pcs.;
• fragrant laurel - 5-6 pcs.;
• spicy pepper - 5-8 peas;
• fine salt - 1 tbsp. l.;
• water - 5-7 liters.

For clearance gourmet dish you will need:

• chicken eggs- 5 pieces.;
• curly cilantro - 5 sprigs.

Creation culinary masterpiece consists of three stages.

Stage 1- preparation of ingredients:

1. Rinse the carcass under running water.
2. Remove the skin from the chicken.
3. Clean the paws: remove the hard skin and claws.
4. cut chicken carcass into four parts.
5. Peel carrots, onions, and garlic.
6. Wash vegetables under running water.
7. Boil eggs, peel and cut into rings.
8. Wash the cilantro and pluck off the leaves.

Stage 2- cooking

1. Put the meat and paws in large saucepan.
2. Fill the chicken carcass and legs with water.
3. When the liquid boils, reduce the heat.
4. Remove the foam using a slotted spoon.
5. brew fragrant broth for 6–8 hours.
6. When the meat is off the bone, add the onions and carrots.
7. After 30 minutes, remove the chicken meat and legs from the pan.
8. Add bay leaves, pepper, garlic and salt to the jellied meat.
9. Stir ingredients and cook for another 30 minutes.

Stage 3- shaping the dish

1. Strain the broth using a strainer.
2. Disassemble the meat: remove the bones and finely tear into fibers.
3. Place the chicken in deep bowls.
4. Place the egg rings and cilantro leaves over the meat.
5. Pour the stock over the ingredients.
6. Taste the piece culinary arts after 12 hours.

If desired, various figures can be cut out of carrots - hearts, stars, squares, and curls can be made from onion feathers, which will perfectly decorate the dish.

Chicken aspic is perfect in a duet with mustard, sour cream or horseradish.

Can it be made with beef? Yes!

To prepare jelly, you need to arm yourself with:

• beef leg - 2 kg;
• beef ribs - 2 kg;
• beef tail - 1 pc.;
• beef pulp - 1 kg;
• large onions- 2-3 pieces;
• carrots - 2-3 pcs.;
• fragrant garlic - 1 head;
• stock laurel - 5 pcs.;
• fragrant pepper - 8-10 peas;
• fine salt - 1 tbsp. l.;
• water - 5-7 liters.

For clearance noble dish you will need:

• curly parsley - 5-10 branches;
• chicken eggs - 5 pcs.

To pamper family members and guests with amazing jelly, you must strictly follow the recipe and do the work in stages.

Preparation ingredients:

1. Wash the tail, ribs, fillet and drumstick under running water.
2. Put meat products into the basin, fill them with water, cover the container with a lid and go to do other work.
3. When the beef is “soaked” (3-5 hours), remove the ribs, tail, drumstick, pulp from the pelvis and wash again under running water.
4. Disassemble the meat products: cut the pulp, tail, ribs into small pieces, and carefully cut the leg with a hacksaw.
5. Peel and wash onions, garlic and carrots.
6. Chop the fragrant garlic.
7. Boil eggs, peel, cut into rings.
8. Wash the parsley (if desired, disassemble into individual leaves).

Cooking rich meat and vegetable broth:

1. Put meat products in a saucepan and cover with water.
2. Cover the container with a lid and place on the stove.
3. When the liquid boils, remove the foam and reduce the heat.
4. Boil the broth for 5-7 hours.
5. When the meat moves away from the bone, add the onion and carrot.
6. Remove the meat products after 30 minutes.
7. Add salt, pepper, garlic to the jelly, Bay leaf.
8. Remove the pot from the stove after 30 minutes.

Formation dishes:

1. Place the beef in deep bowls.
2. Put egg rings and parsley leaves (twigs) on the meat.
3. Pour the warm broth over the ingredients.
4. When the jellied meat has cooled, put the plates in the refrigerator.
5. Taste the dish after 12 hours.

You can decorate it if you wish. canned corn or green peas. The dish goes well with hot mustard, fragrant horseradish and spicy tkemali.

Another version of beef jelly in the video.

How to cook a noble shank dish

To prepare a dish worthy royal table, you should stock up on the following components:

• pork knuckle weighing 1.5–2 kg - 1 pc.;
• carrots - 1-2 pcs.;
• large onions - 1-2 pcs.;
• winter garlic - 1 head;
• bay leaves - 3-5 pieces;
• fragrant cloves - 1-2 stars;
• fine salt - 1 tbsp. l.;
• water - 5-7 liters.

For clearance healthy dish you will need:

• chicken eggs - 5 pcs.;
• curly parsley - 5-6 branches;
• green onions - 5 feathers.

Cooking a budget, but very tasty jellied meat consists of three stages.

Preparation ingredients:

1. Wash the pork leg under a fine stream cold water.
2. Put the knuckle in a saucepan, fill with water, cover with a lid and proceed to other work.
3. When the meat product is "soaked" (8-10 hours), remove it from the container and wash thoroughly.
4. Clean the steering wheel dark spots with a knife.
5. Saw the leg using a hacksaw.
6. Peel and wash vegetables.
7. Boil chicken eggs, remove the shell and cut into rings.
8. Wash your greens.
9. Disassemble the parsley into leaves (if desired, this can be omitted).
10. chop the garlic

Cooking rich meat and vegetable broth:

1. Put the shank in a large container and fill it with water.
2. Put the pan or cauldron on the stove and cover with a lid.
3. When the future broth boils, remove the foam using a slotted spoon and reduce the heat.
4. Simmer jelly for 5-7 hours.
5. When the meat and fat come off the bone, add the onions and carrots.
6. Remove the leg after half an hour.
7. Add salt, pepper, bay leaf, cloves to the jelly.
8. Mix the ingredients thoroughly.
9. Simmer the meat aspic for another half hour.
10. Remove the container from the stove.

Formation dishes:

1. Strain the fragrant aspic through a strainer.
2. Separate the meat from the bone and chop.
3. Lay the pork on the bottom of the plate.
4. Place the egg rings, onion feathers and parsley over the meat.
5. Pour the stock over the ingredients.
6. When the jellied meat has cooled, put the plates in the refrigerator.
7. Taste the dish after 12 hours.

Fragrant jelly goes perfectly with lemon juice, horseradish and mustard.

Jelly from the head - how and how much to cook

For a culinary masterpiece, you need to arm yourself with the following components:

• pork head - ½ pc.;
• carrots - 2 pcs.;
• large onions - 1-2 pcs.;
• fragrant garlic - 1 head;
• spicy cloves - 2-3 stars;
• fragrant bay leaves - 3-5 pieces;
• spirited pepper - 7-10 peas;
• fine salt - 1 tbsp. l.;
• water - 5-7 liters.

For clearance fragrant dish you will need:

• chicken or sawn eggs - 6-8 pcs.;
• greenery.

To cook "cold" with a breathtaking taste, you should "break" the work into three stages:

Preparation ingredients:

1. Wash thoroughly pig's head under running cold water.
2. Place the pig's head in a basin, fill with water, cover and leave overnight.
3. Remove the head in the morning and rinse with running water.
4. Take a brush with coarse bristles and go over the skin with it.
5. Saw the head with a hacksaw into 4 pieces.
6. Clean and wash vegetables.
7. Chop the garlic.
8. Boil eggs, peel and cut into rings.
9. Wash the greens and disassemble into leaves.

Cooking rich meat and vegetable broth:

1. Put the sawn head into pieces in a saucepan and fill it with water.
2. Cover the container with a lid and place on the stove.
3. When the broth boils, remove the foam and reduce the heat.
4. Simmer rich meat broth - 5-6 hours.
5. When the meat moves away from the bone, add carrots, garlic, onions, peppers, cloves, bay leaves, salt.
6. Mix the ingredients thoroughly and cook for another hour.
7. Remove the saucepan from the stove.

Formation dishes:

1. Strain the aromatic broth through a strainer.
2. Divide the pork among plates.
3. Put the egg rings and greens on the meat.
4. Pour the stock over the ingredients.
5. When the meat jelly from the head has cooled, put the plates in the refrigerator.

If desired, a flower can be formed from an egg, and grass from greenery. Serve the dish in combination with burning mustard, fragrant horseradish, spicy soy sauce or spicy adjika. The stormy delight of households and guests is guaranteed.

Recipe for a slow cooker - very fast and tasty

To cook delicious "cold" in a slow cooker, you need to take:

• chicken ham - 1 pc.;
• beef shank - 1 pc.;
• pork shank - 1 pc.;
• large carrots - 2 pcs.;
• medium-sized onion - 2 pcs.;
• chopped parsley root - ½ tsp;
• fragrant cloves - 2 stars;
• zapashny bay leaves - 3-5 pieces;
• spirited garlic - 5-10 cloves;
• fine salt - 1 tbsp. l.;
• fragrant pepper - 5-7 peas;
• water - 4.5 liters.

To decorate the dish, you can stock up on greens.

Cooking delicious and useful aspic in a multicooker consists of the following steps.

Preparation ingredients:

1. Wash the meat products thoroughly, put them in a saucepan, cover with a lid and wait 4-6 hours.
2. Remove meat from water and wash again.
3. Cut the pork and beef shank into small pieces.
4. Peel vegetables.

Cooking rich meat and vegetable broth:

1. Put the meat into the bowl.
2. Put vegetables and spices on the meat.
3. Pour cold water over the ingredients.
4. Put the bowl in the slow cooker, cover with a lid, select the "Extinguishing" mode and set the time - 6 hours.
5. Take the bowl out of the multicooker.

Formation dishes:

1. Remove the meat and strain the broth.
2. Separate the meat from the bones and chop.
3. Divide the meat platter among the plates.
4. Pour the stock over the ingredients.
5. When the jellied meat has cooled, put the plates in the refrigerator.
6. Taste "cold" after 12 hours.

If desired, the dish can be decorated with vegetables and herbs. Serve "cold" in a duet with herbs and mushrooms.

Gelatin to be! diet option

To prepare incomparable dish with low fat and calorie content, you should pay attention to turkey or chicken breast and gelatin.

• chicken breasts - 3-4 pieces;
• turkey pulp - 1 pc.;
• large carrots - 2 pcs.;
• onion - 2 pcs.;
• fragrant cloves - 2 stars;
• zapashny bay leaves - 3-5 pieces;
• spirited garlic - 5-7 cloves;
• fine salt - 1 tbsp. l.;
• fragrant pepper - 5-7 peas;
• water - 5-7 liters;
• gelatin - per liter of broth - 50 g.

To decorate the dish, you can arm yourself with greens.

To cook "cold" with a breathtaking taste, you should divide the work into three stages:

Preparation of ingredients:

1. Rinse the chicken and turkey breasts under running water.
2. Cut the fillet into small pieces.
3. Clean and wash vegetables.
4. Finely chop the garlic.

Cooking rich meat and vegetable broth:

1. Put the meat in a container and fill with water.
2. Cover the pot with a lid and place on the stove.
3. When the future jelly boils, remove the foam and reduce the heat.
4. Boil jellied meat for 1-2 hours.
5. Add vegetables and spices to the meat broth.
6. Mix the ingredients and simmer for 15-20 minutes.
7. Remove the container from the stove.

Formation dishes:

1. Strain the fragrant jelly using a sieve.
2. When the broth has cooled to 40°C, add gelatin, stir and strain again.
3. Chop the meat and arrange it on plates.
4. Pour the stock over the ingredients.
5. When the meat gelatin jelly has cooled, put the plates in the refrigerator.
6. Taste aspic after 12 hours.

If desired signature dish decorate with greenery. Serve with soy sauce or lemon juice.

How to cook delicious, transparent jellied meat - tips that have been proven over the years

Kholodets is a dish that will perfectly fit into holiday menu! To make the jelly tasty, fragrant, healthy, and most importantly - transparent, famous chefs recommend:

• use fresh meat on the bone;
• soak meat products before preparing the broth;

What kind of dish is jellied meat? Everyone will tell you that this is a frozen meat broth. A transparent jelly-like structure is given to it by astringents contained in pork or beef bones.

These components have a beneficial effect on human joints. In addition, jelly is hearty and delicious dish, which is easy to spice up with mustard or horseradish.

Aspic is used as an appetizer before main courses. Its variety is aspic, which is slightly different in taste from jelly, because. it is prepared mainly from fish (pike).

The canonical jelly was prepared only from beef. For such a jellied meat, a beef head, brains and legs were used. However, over time, the set of products for jelly has undergone significant changes.

Today, jelly is prepared from a variety of product sets. The recipes are countless. For the meat part of jelly beef, veal, pork, meat of domestic and wild poultry are used.

Used as flavoring additives various vegetables(carrots, onions, garlic, celery) spices and spices.

However, the most important component jellied meat were and still are swine or beef legs, ears, heads. It is these ingredients that make it possible to prepare a real strong jellied meat without the addition of gelatin.

After all, jelly prepared with the addition of gelatin turns into aspic, and this is a completely different dish!

1. Choosing the right pork or beef heads or legs

In order for your jelly to turn out strong and harden well without adding gelatin, you will definitely need pork or beef heads or legs.

It should be borne in mind here that pork jelly is somewhat more cloudy and fatty than beef jelly.

When buying legs or heads for jelly, pay close attention to their freshness. Stale, not too fresh legs or meat from old animals can irreparably spoil the taste of your dish.

If you buy frozen legs, then pay attention to their color. The legs should be even, light in color, without stains and traces of defrosting.

When choosing chilled legs and heads, be sure to smell them. Fresh meat has a pleasant sweet smell. From buying meat that has no nice smell ammonia or old fat, it is better to refuse, you cannot cook tasty jellied meat from such meat.

Before cooking, the legs must be thawed and soaked in cool water for about an hour. After that, scrub your legs sharp knife and rinse thoroughly under running water.

2. Decide on additional types meat

As mentioned above, any type of meat or poultry can be used for the meat component of the jelly.

The most delicious are jelly, in which are combined different kinds meat. For example, if you use pork legs for a gelling effect, then for the meat part, take beef tenderloin and a little bit chicken meat or turkey meat.

The meat of wild animals or birds can give a special piquancy to your jelly. If you have the opportunity, try adding some venison or meat to your jelly. wild duck, and you will be surprised how much more interesting and fragrant the taste of a familiar dish will become.

Whatever type of meat or poultry you decide to use in your aspic, it should not be too greasy, because the legs, heads, cheeks already contain enough fat.

A thick layer of fat formed on the surface frozen aspic, will not give your dish appetizing. Tenderloin or white meat is best for the meat part.

3. Boil the jelly in a saucepan or in a pressure cooker.

Aspic is not boiled in small pots, so you will need a capacity of at least five liters. Or even seven, so that all the meat fits and there is enough broth.

And immediately take care of another container - where you will pour the already prepared jelly. This container (or even several containers) should be large in area and not very high.

If you cook in a pressure cooker, then meat, bones and vegetables should be put immediately so as not to open it hot

4. For the vegetable part of the jellied meat, use onions, carrots, herbs and celery or parsley stalks

Vegetables are cooked with meat.

There are two ways to bookmark vegetables. In the first method, vegetables are laid at the very beginning of cooking and removed after 1 - 1.5 hours.

Otherwise, vegetables are laid 1.5 hours before the end of cooking. Thanks to different ways vegetable flavor bookmarks ready meal gets little difference.

Usually vegetables are laid whole and already peeled, but if you want to give your jelly a pleasant golden hue, then the head onion can be put without peeling, but only by cutting off the roots and getting rid of the topmost layer of the husk.

When cooking vegetables, make sure that they do not boil and do not turn into gruel!

You can use any spices for jelly, depending on your taste and desire. Most often, bay leaves, black, white and allspice peas, cloves, dill seeds are used to prepare jellied meat. It is best to lay all the spices at the very beginning of cooking aspic, along with the meat.

5. An hour before the end of cooking, the jelly must be salted. This is the most important secret cooking jellied meat, since lightly salted jellied meat is not at all tasty fresh.

You need to salt so that the jelly is a little oversalted - when it hardens, the taste of the jelly will be excellent!

6. The duration of cooking jellied meat should be from 6 to 12 hours.

The longer your jelly is cooked, the more saturated its taste and aroma will turn out, and the better and stronger its consistency will turn out.

After the meat is cooked, take it out on a separate dish and let it cool slightly, and strain the remaining broth through cheesecloth or a fine sieve into a separate bowl.

Now comes the most important point in the preparation of jelly, to which you can involve the whole family. Disassembly of meat.

It is best to disassemble the meat with your hands, gently rubbing the fibers between your fingers and tearing them. Thus, you can always be sure that even the smallest fragments of bones cannot get into your jelly, and the dish itself will turn out soft and tender.

In case of lack of time, you can skip the boned meat through a meat grinder or grind it in a food processor, but you must admit that this is not the same!

The most delicious is jelly, in the preparation of which all family members participated.

Arrange the disassembled meat in pre-prepared shallow forms, decorate it with slices of boiled carrots, green peas, pieces boiled eggs, herbs, then pour strained broth, cover the molds with lids and take out in the cold until completely solidified.

7. To determine whether the jellied meat is cooked correctly or not , drip broth on your fingers: if the fingers stick together, then the jelly will harden without gelatin.

8. Serve aspic to the table on big platter garnished with fresh herbs and boiled vegetables. Take a wide shallow dish and cover it fresh leaves lettuce.

Lower the form with ready-made jelly for a couple of seconds in hot water and then invert onto the prepared dish. With a very sharp knife, carefully cut your jelly into portioned pieces being careful not to damage the overall shape.

Arrange the circles nicely around the edges of the dish. boiled carrots, sprigs of fresh herbs and thin slices of lemon. Serve with freshly prepared horseradish and good, spicy Russian mustard.

Little secrets of delicious jelly:

1. Jelly can be garnished with boiled eggs and boiled carrots until it hardens.

2. If you want to cook "soft" jellied meat, you can pass the meat through a meat grinder.

3. If you want to cook a "smooth" jelly, it is better to thoroughly mix the meat with the broth before solidifying.

4. If you want to cook jellied meat in a pressure cooker, the cooking time for jellied meat will be 1.5 - 2 hours.

5. For giving piquant taste, you can add chopped garlic to the jelly before pouring.

6. Serve aspic with horseradish and mustard.

7. In order for the jelly to freeze without adding gelatin, it is necessary not to add water to the broth during cooking. Immediately pour more water and cook over low heat - so that the broth does not boil much.

And by the way! Chill relieves hangovers!

And now a few jelly recipes, choose according to your taste.

Poultry jelly

Pour about 10 liters of water into the pan, which will boil away a little during cooking.

Add 1 kilogram of chicken legs for a bunch and 3-4 turkey drumsticks or half a chicken carcass. First, dip the paws in hot water so that they are soft, clean and remove the film, cut the claws.

When everything is cooked, cool, separate the meat from the bones, fill the bottom of the trays with meat, pour the broth on top. Add spices and vegetables as desired and refrigerate.

Aspic recipe from V. Pokhlebkin.

Rinse one pork head and 4 veal legs, clean and cut into equal parts.

Put everything in a large saucepan, fill with water at the rate of 1 liter per 1 kg. meat, bring to a boil, reduce the heat and cook for 6 - 8 hours on the lowest heat, without boiling, so that the volume of water is halved.

An hour before the end of cooking, add 2 onions, 1 carrot, 1 parsley root.

20 minutes before cooking, add 5 bay leaves, 10 black peppercorns, 5 peas allspice, salt to taste.

Remove the prepared meat from the broth, separate from the bones, chop finely and mix with 1 head of finely chopped garlic and a small amount ground black pepper.

Place the remaining bones back into the broth and cook for another 1 - 1.5 hours. Strain the finished broth thoroughly, and fill it with the meat prepared and laid out in forms.

Cover the molds with a lid and refrigerate for 3-5 hours.

Serve with mustard, horseradish and crushed garlic with sour cream.

Pork leg and chicken jelly

In a deep saucepan, place two prepared pork legs and 400 gr. white chicken meat without skin, pour 2 liters of cold water.

Bring to a boil, remove the foam and cook at the lowest boil for 6 hours.

An hour before the end of cooking, add 1 onion, 1 carrot, 2 bay leaves, 6 black peppercorns and salt to taste. From ready broth take out the meat and vegetables.

Separate the meat from the bones and finely crumble, strain the broth. Put the meat in a jellied dish, sprinkle with finely chopped fresh parsley and garlic on top, pour in the broth and take it out in the cold until completely solidified.

Aspic of beef, chicken and pork ears

Soak one kilogram of beef shank in cold water overnight, then carefully clean with a sharp knife and rinse.

Place the shank in a saucepan, add 500 gr. chicken meat and two pig ears. Pour everything hot water so that it covers the meat by 7 - 8 centimeters.

Bring to a boil, remove foam and reduce heat to low. Add two onions with peel, one carrot, one parsley root, 2-3 bay leaves, 5 black peppercorns, salt to taste.

Boil everything together for 1.5 hours, then remove the vegetables and cook for another 6 - 8 hours on the lowest heat.

Remove the cooked meat from the broth, cool, separate from the bones and chop. Strain the broth thoroughly, add a head of finely chopped garlic to it.

Arrange the meat in forms, sprinkle with ground black pepper and pour over the broth.

Cover the forms with lids and take out in the cold until the jelly is completely solidified.

Before serving, dip the mold in hot water and invert onto a serving platter. Garnish the jelly with slices of boiled carrots and slices of boiled eggs.

An old jelly recipe

Rinse one veal head thoroughly, cut it into equal parts, remove the brains and tongue, and put the pieces of the head in a saucepan.

Add 400 gr. lean beef and 400 gr. any other meat (and preferably game). Add one carrot, one each parsley and celery root, one onion, your favorite spices, a little saffron or turmeric, and salt.

Pour in water so that it covers the meat by 5 - 7 cm, bring to a boil, remove the foam, reduce the heat and cook at the lowest boil for 6 - 8 hours.

An hour after the start of cooking, remove vegetables and roots from the broth. When the meat is well boiled, take it out of the broth on a separate dish, free it from the bones and chop in small pieces.

Strain the broth through a thick napkin or towel, add two raw eggs, boil again and strain. To the resulting completely clean and clear broth add a few drops lemon juice for clarification.

Arrange the pieces of meat in deep dishes, garnish with slices of boiled carrots and boiled eggs, and then pour in the broth. Refrigerate until completely cold.

Kholodets in Georgian.

Soak six pork legs overnight in cold water, carefully scrape with a sharp knife, separate the hoof.

Put the legs in a deep saucepan, add the onion, parsley root and three bay leaves. Pour in water, bring to a boil, remove the foam and cook at a low boil for 4 hours.

Remove the finished legs from the broth, cut along and carefully remove the bones so that the skin with meat forms a tube.

Strain the broth thoroughly, mix with the juice of two lemons and a bunch of finely chopped cilantro.

Arrange the prepared pork tubes in trays, fill with broth and leave to harden in the cold.

Serve on a platter, garnished with cilantro and lemon slices. Do not forget to offer your guests real Georgian chacha!

Jellied meat from legs

1 kg of meat products,

1-2 bulbs

1 carrot

salt pepper,

bay leaf, garlic

beef, pork, lamb legs needs to be burned. Then we scald them with boiling water, carefully clean them, cut them into pieces and put them in cold water.

Bring to a boil, remove the foam and cook at a low boil (beef legs - 4-5 hours, and pork and lamb - 3-4 hours, that is, until the meat is freely separated from the bones, and the broth becomes sticky ).

At the end of cooking, add the onion (whole), sliced ​​​​carrots, salt, pepper to taste, let it boil over low heat for about 0.5 hours. (If the water boils when boiling, then the jelly will turn cloudy.)

Remove the pan from the heat, strain the broth through a thick sieve or through several layers of gauze. Cut the pre-cooked meat into small pieces or divided along the fibers (optional).

In a deep dish or plates on the bottom, sprinkle black ground pepper, add 1 clove of crushed garlic, spread the meat, circles of boiled carrots (from the broth) and pour strained broth, set to cool in a cold place.

When the jelly thickens, it can be served on the table.

Jellied chicken

chicken - 1/2 pc.;

bay leaf - 1 pc.;

cloves - 1-2 buds;

salt, black peppercorns - to taste;

garlic - 1 clove;

for decoration: egg - 1-2 pcs.;

parsley

We wash the chicken carcass, put it in a saucepan, pour in water (about 3 l), add salt, bay leaf, cloves and black pepper. Cook for small fire at least 2 hours, periodically removing foam and fat. When the chicken is cooked, strain the broth.

We take out the carcass, remove the meat, cut it into small pieces, if desired, you can add thin "leaves" of a clove of garlic.

The broth must be filtered again so that it becomes completely transparent, without any impurities.

Boil the egg, peel and chop thin slices. Put a layer of meat on the bottom of the mold for jelly, fill it with broth so that it only slightly exceeds the level of meat. We put in the refrigerator for an hour. Then you need to lay out the egg slices, parsley leaves and pour the broth to the very edges of the mold. Place in refrigerator until cold.

jellied beef

beef leg - 1 pc.

green onion - 40 g

garlic - 2 cloves

pickled mushrooms - 60 g

boiled egg - 1 pc.

soy sauce - 3 tbsp. spoons

ground black and red pepper - to taste

parsley

We wash the beef leg, chop it, fill it with water in a ratio of 1: 3 and cook for 2-3 hours until the meat begins to move away from the bones.

We take out the leg from the broth, separate the pulp from the bones, chop it, put it back into the broth and boil for 15-20 minutes over low heat.

Pour the broth along with the meat into a square jellied dish. Add chopped onion, garlic, mushrooms and egg. Salt, pepper and refrigerate.

Before serving, take the jelly out of the mold, cut into slices and decorate with herbs.

Serve soy sauce separately.

Many are afraid to approach the preparation of jelly, but in vain! Even with all the apparent complexity, but adhering to just a few rules, you will definitely succeed, and your family will highly appreciate your culinary skills.

Here is what is important to know in order to cook a delicious jellied meat:

• The most important guarantee that the jelly will harden without additional addition of gelatin is the presence of pork legs in it(the ones with hooves).
• The rest of the meat can be chosen to your taste, different - pork, beef, chicken, rabbit. It is desirable that it be fresh not frozen, have a pleasant smell and color.
• Aspic can be cooked from one type of meat, of course, but it’s better take assorted from different meat - so the taste of the dish will be richer. The main condition remains only that it be "gelatinous" parts of meat(legs, ears, shank, wings ... in general, everything with bones and veins) - it is from them that you can cook a sticky, well-hardened broth.

To make the broth appetizing, transparent and with rich taste be sure to add spices, carrots and onions when cooking. Moreover, at least one onion can be invested with not completely peeled off the husk, which will give the broth a pleasant, yellowish tint.

It is necessary to cook aspic over low heat - so the liquid evaporates more slowly and topping up is not required. If, nevertheless, this happens and you need to add water - use not raw, but boiled, hot water. This is believed to help the broth stay clear and not cloudy.

Another important condition- to cook in large saucepan so that the meat is freely located there and there is enough water. Still, jelly is a dish of frozen broth with meat pieces. It should remain about the same in volume as the meat.

I cook jelly beef and pork, and certainly with the addition of chicken - such a trio makes it especially tasty.

All meat must be thoroughly washed, put in a large saucepan, pour cold water for (minimum) 3 hours - during this time, the water will "pull out" coagulated blood from the meat.

After that, drain this water, rinse the meat and, if necessary, clean it of hair and marks.

Put back into the saucepan. Pour cold water over medium heat.

As soon as the first water boils, it is drained. The meat can be washed and poured with fresh cold water. It is believed that a certain portion of fat (read - cholesterol) and coagulated protein (blood) are removed in this way.

As soon as the second water begins to boil, foam will appear. It must be carefully removed with a slotted spoon - the transparency of the broth depends on this.

During this time, vegetables should be prepared. Peel and wash onions and carrots, one onion, if desired, can be left with the husk.

As soon as all the foam has already been removed - reduce the fire to a minimum. Add prepared vegetables, bay leaf and black pepper. Salt, but not much, about 1 tablespoon per 6 liter pan.

Well, then ... you will have to be patient - let it all languish not in a small fire (so that a slow boil is maintained), cover with a lid and forget for 6-7 hours, no less. During this time, the meat will become incredibly soft and will be very easy to separate, literally bouncing off the bones.

By the way, if you have such a miracle device as a pressure cooker, then the cooking time can be reduced to 2-3 hours. Just be sure to follow the terms of use.

After the allotted time has passed, it will be necessary to take out the meat - let it cool down at least a little, and ...

Strain the broth through a couple of layers of cheesecloth.

Disassemble the meat into fibers or cut into small pieces - as you like, put it back into the pan. Pour in strained broth.

Then I put everything back on the fire and warm it up a little, at the same time carefully removing a layer of fat from the surface with a spoon - well, we don’t like it in a frozen form. But this is a matter of taste - if you like the fatty layer, then you can skip this step.

Now is the time to try the broth for salt. It is necessary to add salt so that the broth even seems a bit oversalted - you should not be afraid of this, in a frozen state everything will become moderately salty - the meat will “pull out” some of the salt for itself.

Finely chop the garlic cloves and also send to the pan.

Turn off heat immediately and pour into prepared molds. Ideal in those that can be put on a festive table or in small, portioned molds. Portion portions are also convenient because they are with lids - cooling in the refrigerator we get rid of unnecessary odors, and saving space - it is convenient to stack one on top of the other.

You can also pour in different ways. Most often, it is customary to first lay out in molds, slightly tamping, meat pieces, and then carefully pour strained broth - this is how a beautiful separation into layers is obtained.

I like the method described above - the meat is located freely (as if "floating" in the broth), and stratification is also observed. So here the choice is yours.

If desired, you can decorate with openwork carved boiled carrots and parsley leaves.

Let cool at room temperature and only then put in the refrigerator for complete solidification.

Mustard and horseradish are traditionally served with jelly.

Bon appetit!

Kholodets is rarely cooked today. What for? After all, now in the markets you can buy everything. Or order in cooking, in a restaurant, in worst case. Women are getting out of the habit of cooking such delicious and, by the way, healthy snacks, and their families get used to the incomprehensible look and taste of aspic and so on.

Do you want to learn how to cook delicious aspic? Arm yourself with everything you need, go to the kitchen. Together with me, step by step, we will do what your family undoubtedly wants. They will forever remember the aromas that will be carried throughout the house while cooking, and this unique taste which is incomparable to anything. And in general, jelly will decorate both the festive table and the usual family menu diversifies.

What is jelly usually made from? The list of products is quite extensive. And any hostess who often cooks this dish has her own set. It would not be superfluous to say that any kind of meat is good for this dish, plus various flavor additives in the form of carrots, onions, garlic, etc. My jelly was prepared from legs - pork and chicken.

Alas, there are two drawbacks to jelly. The first - it is instantly eaten. The second is a lot of cooking time. But it's all worth it! If you are cooking for the first time, it is worth doing it once, and there will never be problems with aspic.

Products

• Pork leg - 1 piece
• Chicken leg - 3-4 pieces
• Bulb - 1 pc.
• Carrots - optional
• garlic - more
• Bay leaf - 2-3 leaves
• Peppercorns - 20 pcs
• Salt - to your taste
• Spices - optional

How to deliciously cook jelly at home - step by step instructions with photos

Do you know that before jelly was not considered gourmet dish? Yes, after feasts, it was customary for us then to collect all the leftovers from the tables and, pouring water, boil. After cooling this mass, it was distributed to the common people. Well, the progenitor of modern jelly is a frozen meat soup with broth, which the northerners kept in the cold. He strongly restored strength and sated. We still need to take up the meat. Rinse the legs, clean them thoroughly. After rinsing under running cold water, leave them for a quarter of an hour to get wet.

Step 1. Fill the legs with water

In order for us to get a broth that would then freeze with pieces of meat, becoming like jelly, as was the case with our ancestors, pour into a saucepan correct amount water. That is, it should rise above the meat by four to five fingers. Let's turn on the gas and wait for the boil, this moment should not be missed. Why? Firstly, you will not have time to remove all the scale, and this will affect everything. Secondly, the broth will not be as transparent as we would like. In a word, it will not look appetizing. Therefore, after reducing the fire after boiling, we remove this foam until there is no trace of it left. We will allocate an hour and a half for cooking, after which we will put carrots, cooked spices, onions and chicken legs in a saucepan.

Step 2. Add chicken legs and spices

And again, let's forget about the jelly, remembering how this jelly conquered our kitchen! It turns out that the French, more precisely, the fashion for French, we can be indebted to the fact that this dish is firmly registered on our tables. The local chefs, having brought something of their own, came up with and jellied fish with spices for royal feasts. And for ordinary people, it was more common to cook meat for many hours, to such an extent that it moved away from the bones. This is how it should be with us. Let's go back to our kitchen, hasn't it been four hours since we put the chicken in? It's time to salt the dish a little and add finely chopped garlic to it.

Step 3. Pour the chopped garlic into the pan

Love greens? Great. Add it to the pan 5 minutes before the end of cooking. But first of all, we need to turn off the gas, select all the meat and bones, vegetables and seasonings from the pan. Is the meat separated from the bone? So much the better, less work! Put everything in a bowl, let it cool.

Step 4. Cool the meat

And here it is, this is a wonderful moment when you need to pour the broth into plates. But before that, cut the meat into small pieces. Let's cut a nice carrot. We put all this at the bottom of the bowls, into which we will pour the cold. And we will definitely need to strain the broth. If this is not done, the jelly will not have transparency. In a word, put garlic, greens and carrots on the bottom of the plates, on top - pieces of meat (half the container, or as you like, the more meat, the better the cold will grab), and fill this beauty with strained and slightly cooled broth.

Step 5. Pour the broth into bowls

Someone may ask - where is the gelatin? Like, with him the jelly hardens harder. But I never put it, because it changes the taste! If you put correct proportion legs, the broth poured into bowls will harden very quickly, even just on the windowsill. Sometimes, especially in cold weather, a quarter of an hour is enough for solidification, and you can already take a sample!

Step 6. Ready meal

Europeans do not understand how you can adore jelly, but we know that better than jelly with horseradish under a shot of vodka, nothing will warm you if you have just walked in the cold.

Kholodets is a rather simple dish, although it requires some patience. The convenience of jelly is that it will cook for a long, long time on its own. Nevertheless, he still requires, albeit minimal, but supervision, so it is better not to leave the house. The most important point is that the jelly should solidify without the addition of gelatin and agar-agar. He will do it, no problem, but only if you observe a few simple rules, select the desired meat and pour it the right amount water. That's actually all.

What meat to take for jelly

In the old days, jelly was cooked from beef legs and heads. It was a method of disposing of those parts of a cow/veal carcass that are completely unsuitable for other dishes. Now we have the opportunity to put anything in the jelly. But in order for the broth to solidify without gelatin, you still need to use legs, drumsticks, tails - they impart viscosity and stickiness to the liquid. The veins, cartilage, skin, and skin contribute to the solidification of the broth.

In addition to the legs, you can use almost any meat that is not a pity to cook for a long time. Good fit pork knuckle, chicken, beef edge. They make jelly and completely from a bird, but then you need to have legs, chicken feet, and also, so that the chicken is not store-bought young and white (the broth will not freeze with it), but homemade, nondescript, bony. Old roosters are good for chicken aspic.

There shouldn't be too much meat.

If there is a lot of meat, then this will not contribute to the solidification of the broth. You need to keep the proportions. For one part of the legs, about two parts of the rest of the meat.

Soaking is a must

Before cooking jelly, meat, and especially legs and tails, must be soaked. That is, they must first be washed, the legs scraped, if necessary, singe, and then pour cold water and leave for several hours. This procedure will remove blood clots from the meat.

How much water to pour

After soaking, drain the water and pour cold water over the meat again. But it shouldn't be too much. Water should be above the level of the meat by about the width of the palm. And the fact that it is cold is also important. This will make the broth taste better.

Drain the first water

Bring everything to a boil and drain the water. With this procedure, the broth will become transparent. Then rinse the legs and everything else again. Pour cold water again and bring to a boil over medium heat. Remove the foam, turn the fire to a minimum.

The slower the better

No wonder jelly used to be cooked in the oven. At a temperature of about 90 degrees, the meat slowly languished and gave everything to the water, so the jelly turned out to be fragrant, rich, and perfectly solidified. Now we cook jelly on the stove (you can cook jelly in a slow cooker, where it languishes like in an oven), but on the smallest fire. So that he only gurgles quietly. And all the time we remove the foam. Fat can also be skimmed off if you don't like the thin white greasy layer on the surface. ready jelly. By the way, it can also be removed from a ready-made frozen jelly.

Important! Jellied meat is cooked for at least 6 hours, and better - 8 hours.

What else to put

Onion, peeled from the first layer of husk, a couple of carrots. Of course, peppercorns and bay leaf. All those foods that make it tastier meat broths. But we do not put them immediately, but towards the end of cooking. Carrots and onions - two hours, and pepper and other spices - about half an hour.

When to salt

Not earlier than an hour before the jelly is ready, because the water is slowly boiling away and there is a danger of oversalting the jelly. Many salt jelly after it is cooked. In this case, you need to put a little more salt, taking into account the fact that the meat will absorb it.

After cooking

When the jellied meat is turned off, you can salt it, add crushed garlic to the broth and let it stand and rest for about 20 minutes. And then start parsing the jellied meat: separate the meat from bones and cartilage.

Analysis of jellied meat and bottling in forms

When the jelly is cooked, the meat is removed from the broth with a slotted spoon. It is removed from the bones, separated from the cartilage, and the skin is selected. All meat is cut into small pieces. It is often recommended to add finely chopped cartilage to the meat, so the jelly will be more dense.

Try to choose peppercorns and bay leaves from the meat.

Arrange the meat in forms and trays, and strain the broth and pour over the meat. You can mix, or you can leave the meat below so that there is a layer of jelly above it.

Decor

Aspic looks great on the festive table, served in portions - for each guest. Meat and broth for such a jelly is poured and laid out in small portion molds, and it’s nice to put decorations on the bottom of the mold: sprigs of greens, carrot mugs, half an egg, etc. When you take out the jelly on a plate, the decorations will be on top.

The jelly looks great, frozen in a bottle, it can be cut into large circles, like a roll. To obtain such a round jelly, you need to pour meat and broth into a plastic bottle with a cut off top and let the dish harden. Then pour over the bottle with hot water and take out the jellied meat.

You can also use molds for cakes and pastries with ribbed walls for jelly - it will turn out beautifully and in an original way.

If you want to decorate the jelly, then you can separately boil carrots and other vegetables, those that were cooked with meat, most likely lost their marketable appearance.

The last step is freezing

First, the jelly is cooled at room temperature. And then he needs a very low plus - about 1-2 degrees. It is impossible to freeze jellied meat, it will lose its tenderness and softness, and it will lose its taste. So to solidify the jelly is sent to the refrigerator, approximately in the middle.

Escort

The classic sauce for serving jelly is grated horseradish. You can buy it in the store, or you can make it yourself if you have horseradish root on hand (grate, add a little sugar, salt and vinegar, quite often this sauce is also diluted with water). table horseradish maybe with the addition of beets, very fragrant horseradish is obtained with sour grated apples, and if you add pureed tomatoes to horseradish, you get Siberian horseradish.

Also, an indispensable companion of jellied meat is mustard. Of course, Russian, strong, not sweetish French.

Pork leg jelly

1 kg pork legs
2 carrots
2 onions
Black peppercorns
2-3 bay leaves
Salt

Step 1. Pork legs wash and scrape, singe, remove hooves. Soak for 3-4 hours.
Step 2. Pour the legs with water so that it covers them by 5 cm and put on a strong fire, bring to a boil.
Step 3. Drain and pour new water, bring to a boil again, remove the foam, put on boil for slow fire. Boil for about 8 hours.
Step 4. An hour and a half before the end of cooking, put peeled carrots and onions in their skins. After another 40 minutes, add pepper and bay leaf.
Step 5. Remove meat and vegetables with a slotted spoon. Vegetables - throw away. And the meat is separated from the bones and cartilage, finely chopped. Arrange in forms.
Step 6. Strain the broth and pour the meat into the molds. Cool to room temperature, then refrigerate for a few hours until set.

Jellied meat in a multicooker

2 pork legs
2 chicken legs
2.5 liters of water
1 bulb
½ head of garlic
Salt
peppercorns

Step 1. Rinse, clean and soak the legs for 2-3 hours.
Step 2. Cut the chicken into pieces (the leg can be cut into three parts).
Step 3. Peel the onion, put meat and onions, spices and salt into the multicooker bowl, pour water to the maximum.
Step 4. Put on the extinguishing mode, the longer the better, it is convenient to leave the multicooker for the night.
Step 5. When the jelly is cooked, take out the meat, remove it from the bones and cut into small pieces.
Step 6. Add garlic cloves crushed with a knife to the broth. They insist while we are engaged in meat. Taste and salt if needed.
Step 7. Put the meat into molds, filling them in half or two thirds. Pour in strained broth. Cool at room temperature and then place in the refrigerator to chill.