Aspic in the form of a pig. Aspic in a bottle - tasty and original in the form of a pig

The cold one is favorite dish in many Russian families. But how to cook it and, most importantly, serve it in such a way that it becomes a real decoration of the festive table? Today we will tell you how to make jelly in a bottle in the shape of a pig. The dish will turn out not only tasty, but also original.

Meat for jelly

Actually, variations on the theme of meat for this dish there can be a huge variety: from beef, from pig's head, only from chicken meat with the addition of gelatin, and chicken. It is the latter option that we will reproduce today. Such jelly, which combines several types of meat, is considered the most popular among housewives and delicious.

A set of products for the preparation of jelly

Pork legs - two pieces.
Chicken breast - two pieces.
A couple of large bulbs.
Four to five cloves of garlic.
Peppercorns.
Bay leaf.
Salt.
200 grams of boiled sausage (for decoration).
Green salad leaves (for serving)

meat cooking

To cook a rich and well-cured jellied meat in a bottle, you cannot do without the pork component. In our case, it 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 the feet are wet and excess blood comes off, you can cook further. They must be washed well, scraped a little with a knife. The skin on the meat must be completely clean.

Then put the prepared meat in large saucepan and fill cold water. What should be the water level in the bowl? Here everything will depend on how dense the packing of meat is. If the meat is packed tightly enough, then the water should cover it and rise five to seven centimeters above it. After the water boils, remove the resulting foam and add spices: salt, pepper, Bay leaf. Bulbs should be cleaned and immersed in water entirely. You can cut it into two large pieces.

As for the cooking time of meat, then, as in any standard recipe, process cooking in progress until the meat literally pulls away from the bones. This usually takes about three to four hours. And one moment. Cover or not? Rules and Tips experienced housewives they say that you should not cover the boiled jelly with a lid. If you do this, then the broth will have a strong greasy aftertaste. Although cooking under the lid is much faster and more convenient. So choose the option that suits you best.

Now let's talk about the chicken. Our jelly in a bottle will consist of two types of meat. Pork is already cooked. Now it's time to turn your attention to the chicken breasts. They should also be rid of everything superfluous, that is, remove the skin (if it was) 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 will not use the broth, but soaked fragrant spices meat in the recipe will not be superfluous at all.

Let's prepare the bottle

So, we are preparing jellied meat in a bottle. "Piglet" will not leave anyone indifferent! We need a wide bottle, from which you need to slightly cut off the neck. It can be left, but when there is a mass of meat inside, it will be much more difficult to do this without damaging the structure. Therefore, we get rid of the excess in advance. After the bottle is cut in the way we need, it should be washed and dried well. In addition, you should find some kind of dish in which you can place the bottle so that it keeps its horizontal shape well while the jelly solidifies.

Assembly

After the meat is cooked, it must be given some time to cool. Jelly in a bottle, the recipe of which we advise you, is assembled quickly, and special skills are not required here. Cooked pork meat must be disassembled into small pieces. If you've cooked it long enough, then there shouldn't be a problem. If from pork feet we only selectively take meat, then boiled chicken breast just cut into small pieces. You can generally disassemble the chicken into fibers, thereby visually increasing mass fraction cold meat.

Mix meat with broth in a separate bowl. Add minced garlic to it. Some housewives do not chop the garlic, but throw whole slices into the jelly. What to choose, decide for yourself. If you don't like the taste of garlic and just want the flavor in your dish, add whole cloves. If you like to feel not only the aroma, but also the taste, you can chop the garlic with a knife and add to the broth.

After all the manipulations, you can pour the jellied meat into a bottle and send it to the refrigerator until it solidifies completely. Usually, pork jelly freezes very well without additional manipulations - adding gelatin or evaporation. Freezing time - 12 hours. A day is better.

After the jelly from pork legs and chicken has completely solidified, you can carefully cut the bottle and remove it. A few lettuce leaves are laid out on the dish, on top - the main dish. Jellied meat in a bottle will not be so original if it is not decorated. This is done using regular boiled sausage, from which the ears, nose and tail of the piglet are formed. Bon appetit!

To cook such an unusual holiday dish - cold piglet, required next set products:

Pork knuckle - 1 pc.

Pork leg - 1 pc.

Beef pulp - 200-250 gr.

Onions - 4-5 pcs.

Garlic - 3-4 cloves

Allspice peas

Jellied pig - recipe cooking:

Kholodets - beloved and delicious snack for a Russian person. Perhaps none festive feast can not do without a traditional Russian dish -. I offer my recipe for jelly and its design for a festive feast.

Be patient, although the cooking process is not complicated, it takes a lot of time.

So, let's begin.

Rinse the pork knuckle, leg and meat thoroughly with cold water, remove the remnants of the bristles and put in a saucepan, pour cold water so that the water completely covers the contents of the saucepan and even more. Put on fire, wait until the water boils, salt, remove the foam formed during boiling with a slotted spoon.

The cooking process is very long and will take about 4-5 hours.

After boiling, reduce the fire to slow and cook until the shank and leg are completely boiled.

After 2-3 hours of cooking, put a few bay leaves and allspice peas into the broth and 1-2 small onions along with the husk to give the broth a beautiful golden color.

After the shank with the leg is completely cooked, remove from the pan and let cool.

Remove the onion, spices from the broth and strain through a sieve. Allow the broth to cool to room temperature.

Cut the shank and leg, separate from the bones and chop finely.

The meat is also finely chopped or divided into fibers.

Peel the onion, wash and chop finely.

Peel the garlic and push through a press.

Combine onion and garlic with meat and mix thoroughly.

IN meat broth add ground black pepper to taste.

A little more patience.

We take clean plastic bottle 1.5 - 2 liters in volume and put into it meat mass with onions and garlic.

After all the meat is in the bottle, pour the strained broth through the funnel up to the neck.

To evenly distribute the meat in the bottle, close the lid after filling and shake well from side to side.

Place the bottle with the future aspic in the refrigerator in a horizontal position until completely solidified.

Remove the frozen jelly from the refrigerator and sharp knife carefully cut the bottle on both sides in height, get the jellied meat. Place on a platter with lettuce. From a circle of boiled sausage, make a patch and cut out the ears and tail and secure with toothpicks. From the halves of the olive, make eyes and nostrils, fasten with toothpicks as well.

Served cold piglet with horseradish, mustard or ketchup.

The “Piglet” turned out to be pretty, isn't it?

I love jelly from any meat. But chicken jelly is a special song. After all, here you can compose all sorts of things. Until the addition different vegetables or to the point that they even give different shapes to the jelly, filling them with the most different forms.

I really like this recipe. And not only because everything is simple or not so long, as is usually the case with beef and drumsticks. It was very tasty and unusual. Let's finally start cooking!

Cooking time: 3-4 hours for the cooking process and 5-7 hours for curing

Complexity: slightly above average

Ingredients:

bay leaf - 1 pc.

gelatin - 30 g

Cooking

To make the jelly rich, we do not spare meat. But before you boil it, fill it with water and let it stand for 10 minutes. So they advise experienced chefs and I've been doing it for so long.

Cook covered over low heat!

In the meantime, we will prepare everything that is necessary for cooking jellied meat. This is, firstly, onions and carrots.

Second, garlic.

After an hour and a half of cooking, I put onions and carrots in the pan, which I took out an hour later. We still need carrots.

10 minutes before the end of cooking, I salted the jelly and then drained the meat. It must be disassembled into fibers.

While the meat is cooling, you need to tinker with gelatin. After all, I had chicken breast and wings. Those. such a jelly could not freeze. But I knew about it, so I prepared the gelatin by preparing everything according to the instructions.

Prepare molds for pouring jelly. I decided to be original and let it freeze in an unusual form - in a water bottle. Having cut off the neck in it (so that it was easy to pour the jelly and take it out later), I first laid out the carrot here.

And so that the jelly has even more unusual view and taste, I chopped a little bell pepper and green onion here. You can be smart in your own way.

Pour meat, vegetables and finely chopped garlic with broth mixed with gelatin, and tie a bottle with polyethylene. Let it cool in the refrigerator until it hardens.

Here is such a beauty. Yes, it's a bit thick, but that's what I wanted. If you want more liquid consistency put in a bottle less meat. But it turned out delicious, unusual and, by the way, convenient. At least put it on bread! How to take out such a jelly? Cutting the bottle lengthwise on both sides.

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In my opinion, not a single New Year's table is complete without jelly. Each hostess prepares this dish in her own way. original recipe. But they serve it differently. Someone just pours it into plates or bowls, someone got the hang of serving jelly in orange peel or pour into an egg shell. I want to offer you original way serving this dish in the form of a pig.

Aspic in a plastic bottle of chicken Piglet

Kitchen appliances and accessories: a saucepan with a volume of 5-6 liters, a knife, a bowl, a sieve or gauze, a plastic bottle of 1.5-2 liters, a toothpick, scissors.

Ingredients

How to choose the right meat for jelly

If you know a few rules for choosing meat for jelly, you can cook incredibly delicious homemade jelly. The main ingredient of a good jelly is pork legs, namely the part that ends with hooves. Pig's hooves are a guarantee that your jelly will harden well and without gelatin. If there were no pork legs, then it is advisable to add gelatin to the broth for better solidification.

For cooking jelly in the form of a pig in a plastic bottle any will do kind of meat. You can add turkey, chicken, pork or beef. The ideal option becomes a pork knuckle. For chicken cold either whole chicken or legs and wings. But it is better that the meat that you add is with a skin and with veins. This contributes to a better solidification of the jelly. Do not put too much meat in the jelly, this will harm its solidification.

Step by step cooking

Pork knuckle must first be soaked in cold water for 2-3 hours, wash and scrape with a knife. chicken drumsticks and the wings are simply rinsed with water.
We put it in a saucepan with a volume of 5-6 liters pork knuckle, 3-4 pieces of chicken wings and the same number of drumsticks.
Pour the meat with cold water and put on fire.
In order for our jelly to come out transparent, after boiling and the appearance of foam, remove the pan from the heat, rinse the meat and the pan thoroughly from curdled protein. Pour 2.5-3 liters clean water and put it on fire again. After boiling, we do the most small fire and cook jellied meat for 5-6 hours. The broth in the jellied meat should not boil too much.
An hour before the end of the preparation of the jelly, add 1-2 onions and one peeled carrot. It is better to just wash the onion and do not remove the husk. Then the broth will acquire a beautiful golden hue.
15 minutes before the end of cooking, salt to taste, add 3-4 pieces of bay leaf, 7-9 peas of allspice and black ground pepper or peppercorns to taste.
When the jellied meat is cooked, leave it to cool down to the temperature so that you can take the meat with your hands and not burn yourself. We take out the meat from the broth, filter the broth well through a fine sieve or cheesecloth.
Separate the meat from the bones and cut into small pieces. You need to feel and look at the meat well so that you don’t come across in the finished dish small bones.
Finely chop 2-4 cloves of garlic and mix it with meat.
We prepare a suitable plastic bottle, it needs to be washed and dried well. The bottle should be smooth, without dents and bumps.
We put pieces of boiled meat in a bottle. It is convenient to do this with a regular teaspoon.
We dissolve 25 grams of gelatin in a hot broth, mix thoroughly until it dissolves and pour the broth into a bottle. In order for the broth to be evenly distributed in the bottle, you need to shake it a little.
We put our jelly on the middle shelf of the refrigerator for several hours to solidify.
When the jelly is completely frozen, you can get it out of the bottle. To do this, we will use scissors or a sharp knife. First, cut off the bottom of the bottle, and then cut it from one side along. We open the bottle and take out what we got.
Now we will decorate our jelly and make a pig out of it. From one circle of boiled sausage we make a pig nose and insert 2 cloves into it. We attach the nose to the body with a toothpick. From another piece of sausage, cut out the ears. From above on the muzzle we make small incisions and insert there ready ears. You can also insert a pig tail.
From two buds of fragrant cloves we make eyes. Our pig is ready, you can serve it on the festive table.

video recipe

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

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

Be sure to drain the first water after the broth boils. Many cooks skip this procedure, believing that removing the foam with a slotted spoon will be enough for clear broth. But if you drain 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 oversalting ready meal. Allspice, peppercorns and bay leaf add 20-30 minutes before the end of cooking. Ready meat it is better not to twist in a meat grinder, and disassemble it with your hands or finely chop with a knife. So you do not miss the small bones that may come across in the meat.

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

Prepare this one. 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, then you can not add gelatin. I would like to propose to New Year's table. Such a dish will not only decorate the holiday, but also benefit your body. And if you are on a diet, it will suit you. It turns out low-calorie, but no less tasty.

Try decorating this traditional festive dish in the shape of a pig. Write in the comments how you decorate the jelly.