How to make chicken jelly. Chicken jellied meat

What person has not tried jellied meat? If there are such, then there are very few of them. Since jellied meat is one of the traditional dishes both on the festive table and in everyday life.

Chicken is a dietary product, and if you also make jellied meat from it, it will be doubly useful. Since doctors recommend eating jellied meat more often because it is very beneficial for bones and joints. This is thanks to the collagen that is included in this dish. Collagen is a building protein and it is what prevents the wear and tear of our bones and cartilage.

It is known that people who ate and snacked on jellied meat during the holiday suffer less from a hangover. But of course there are downsides to this dish - it is very high in calories. 100 grams of this product contains about 250 kcal.

Therefore, we have prepared several chicken jellied recipes specifically for those who are afraid of these same calories. Thanks to chicken, we will reduce these calories and prepare a very tasty jellied meat.

This is one of my favorite recipes. It is very economical and easy to prepare. Jellied meat prepared in this way turns out very tasty and tender.

Ingredients:

• Chicken - 1.5 kg;
• Pork legs - 2 pieces;
• Onion - 1 piece;
• Garlic - 1 head;
• Carrots - 1 piece;
• Bay leaf - 2 pieces;
• Black peppercorns - 5 pieces;
• Salt - 1.5-2 tablespoons

Preparation:

1. Wash the chicken and pork legs thoroughly. Clean the legs from dirt with a knife.

2. Cut the chicken into 3-4 parts. Place the legs and shredded chicken into the pan. Fill everything with water so that there is about 2 fingers more water. We put it on fire.

3. When the water starts to boil, foam will form. It will need to be removed along with the released fat. The broth should not boil or gurgle too much, so reduce the heat to low.

4. After two hours of boiling, add the peeled onions, carrots, black peppercorns and salt.

Add salt to taste, but it is better to add less salt than you over-salt.

5. The jellied meat should only cook for about five hours, so 10 minutes before turning it off, add the peeled garlic and bay leaf. You can taste it for salt; if it’s not salty enough, add more salt.

6. Using a slotted spoon, remove the contents of the pan into a cup or bowl. Let cool slightly to make it easier to separate the meat from the bones. Strain the broth through a sieve into another bowl.

7. separate the meat from the bones and, if necessary, chop it with a knife. Place into cups or containers. Pour broth over everything and let cool. Then put it in the refrigerator or on the balcony until it hardens completely.

Freezing means that it turns into jellied meat, and not into ice!

8. When it hardens, you can serve it.

We prepare a very tasty jellied chicken and pork knuckle:

In the previous recipe we talked about the legs, but they are not so meaty. Now we will talk about the knuckles. They have a lot more meat. This means the jellied meat will be mixed. That is, not only will there be chicken, but also some pork. This will not harm our jellied meat in any way, but on the contrary will give it some piquancy.

Ingredients:

• Chicken - 1.5 kg;
• Pork knuckle - 1 piece;
• Garlic - 1 head;
• Onion - 1 piece;
• Bay leaf - 2 pieces;
• Salt - 1.5-2 tablespoons.

Preparation:

1. Clean the pork knuckle from dirt and wash it. We also wash the chicken and cut it into 2-3 parts. Place in a saucepan and fill with water. It should hide the contents of the pan by about 4 centimeters. We put it on fire.

2. Before boiling, foam forms and must be removed. And when the water boils, reduce the gas and cook for about 5 hours over low heat.

3. After 5 hours, the broth must be salted, peeled onion, but not chopped, and bay leaf added. So cook for another hour.

4. Turn off the heat and remove the contents of the pan using a slotted spoon into any cup. Let it cool. and add squeezed garlic to the broth.

5. Separate the meat from the bones and chop or disassemble into fibers, as you like.

6. Place everything in containers or cups and fill with broth, strained through a sieve. Let cool and put in the refrigerator to harden. And when it hardens, you can eat it.

Jellied chicken feet, a quick and tasty recipe

This jellied meat is very easy to prepare, but it will take you much more time. Although this is a budget option. I am absolutely sure that most of you have never cooked chicken legs, and even in jellied meat. Therefore, I advise you to try this recipe.

Ingredients:

• Chicken feet - 1.5-2 kg;
• Chicken - 1.5 kg;
• Onion - 1 piece;
• Garlic - 1 head;
• Bay leaf - 2 pieces;
• Salt - 1.5-2 tablespoons;
• Black peppercorns - 6 pieces.

Preparation:

1. Wash the chicken and cut it into 5-6 pieces. Place in a saucepan.

2. Trim the claws of chicken feet. Soak them in boiling water to remove the rough outer skin. We also put it in a saucepan and fill it with water so that it hides its contents. When boiling, remove the foam and reduce the heat. Cook for 4 hours.

3. Add peeled whole onion, salt and black peppercorns. So cook for another 1 hour.

4. Without turning off the heat, take out the entire contents of the pan. Add bay leaf and squeezed garlic to the broth.

5. The paws should not cool too much, otherwise it will be difficult to remove the pulp from them. We also remove the chicken from the bones. Grind the meat and make sure there are no small bones.

6. Place the chicken meat in the molds and fill with strained broth. Let it cool and put it in the refrigerator.

7. When the jellied meat has frozen, serve.

Chicken jellied meat in a bottle. How to make homemade jellied meat without gelatin?

You have become acquainted with several recipes for making chicken jellied meat. But in those recipes we added pork or legs. And here we will tell you: how to prepare jellied meat from only one chicken. And at the same time we will pack it in a bottle. This will not only serve beautifully on the table, but will also take up little space: both in the refrigerator and on the balcony.

Ingredients:

• Chicken - 1 piece;
• Onion - 1 piece;
• Garlic - 4 cloves;
• Bay leaf - 2 pcs.;
• Salt - to taste;
• Black peppercorns - 4 pcs.;
• Ground black pepper - to taste.

Preparation:

1. Wash the chicken and place it in a saucepan. Fill it with water and put it on fire. When foam appears, it will need to be removed. And turn down the fire. Cook like this for 2 hours.

2. Add peeled onion and salt to taste. Cook for another 2 hours.

3. Fifteen minutes before turning off, add the remaining ingredients.

4. Take out the chicken and let it cool a little. Separate the meat from the bones and chop with a knife. We put the meat in the bottle. You can cut off the neck of the bottle, or you can leave it.

5. Using a funnel, pour in the strained broth. Shake the bottle and leave to cool.

6. After the bottle has cooled, it must be put in the refrigerator. When serving, you can decorate it in the shape of an animal.

Bon appetit!

When we hear the word jelly, we most often think of beef legs and pork knuckle, but chicken jellied meat is no less tasty. Gourmets highly appreciate this dish both for its taste and for its low calorie content.

A softer and more dietary product than meat, it is suitable for baby food, and those losing weight should take a closer look at this dish.

Many housewives do not consider poultry meat for cooking cold meat, believing that it contains few gelling substances. In fact, cartilage, bones, legs, legs, wings, neck and even skin contain these substances. And the value of jellied meat, which is cooked from chicken feet, is not only that it freezes well, it is also a very useful product for our joints.

Chicken feet contain many useful substances, but, first of all, I would like to say about collagen. It is the building block of cartilage tissue. Some of the collagen is destroyed during cooking, but enough of it remains to have a beneficial effect, providing elasticity and firmness to the cartilage.

So take a closer look at this dish. As a cold snack, jelly is often present on the New Year's table. According to the Chinese horoscope, the upcoming 2019 will be the Year of the Pig and it is not recommended to include pork dishes in the New Year's menu. Poultry would be an excellent substitute.

Chicken jellied meat with gelatin (step-by-step recipe)

Well, you say, they said that there are gelling substances in chicken meat, but you offer a recipe with gelatin. In fact, gelatin will not spoil the chicken jelly; it will be just as tender and tasty.

The beauty is that jellied meat prepared according to this recipe will not require you to cook for many hours, but the dish will turn out dense and will hold its shape well.

Products for the recipe:

• chicken legs - 1 kg.
• carrots - 1 pc.
• onion - 1 pc.
• bay leaf - 2 leaves
• peppercorns - 4-6 pcs.
• gelatin - 30 gr.
• salt to taste
• water - 2 liters

How to cook:

How to cook jellied chicken thighs without gelatin

Using the correct cooking technology, you can get chicken jellied meat without gelatin. The main thing is to take the meat on the bones and spend more time on the dish than the previous recipe.

What products will you need:

• chicken leg - 2 pcs.
• chicken wings - 2 pcs.
• onions - 2 pcs.
• carrots - 1 pc. large size
• black peppercorns - 6-8 pcs.
• bay leaf - 3 pcs.
• garlic - 4 cloves
• eggs - 2 pcs. For decoration
• water - 4.5 liters
• salt to taste

Step by step recipe:

Chicken foot jelly

By adding chicken legs to the jellied meat, you will not worry whether the dish will harden or not. The paws contain enough gelling agent to make the jelly dense without additional thickeners. At the same time, it turns out to be tender and pleasant to the taste, and we have already talked about the benefits for joints.

Do you know that in China and other Eastern countries, chicken feet are considered a delicacy and their cost is much higher than other parts of the carcass.

Fortunately, our price is lower so far, so the jellied meat will be quite inexpensive.

Required Products:

• chicken feet - 700 gr.
• chicken fillet - 600 gr.
• vertebral part - from 1 chicken
• carrots - 1 pc.
• onion - 1 pc.
• black peppercorns - 15 pcs.
• bay leaf - 3-4 pcs.
• garlic - 3-5 cloves

Cooking process:

For the holiday table, you can make it in portioned molds, garnished with herbs and carrots.

Another option that is relevant for the coming Year of the Pig is to pour jellied meat into a plate and, before it hardens, plant pigs made from boiled eggs. From pieces of sausage, make ears, a tail, and eyes from pepper pots. Then put it in a cool place to harden.

Jellied chicken feet will harden within 3 hours.

New Year's pig: jellied pork knuckle and chicken in a bottle

If you still can’t imagine jellied meat without pork, then you can make a combined version. Chicken and pork go well together, and the resulting jellied meat is very tasty.

Take a closer look at the design of the dish, it will be suitable for any holiday table, and for the coming 2019 it will be a 100% hit.

Ingredients:

• pork knuckle - 1 pc.
• chicken legs - 2 pcs.
• chicken wings - 2 pcs.
• onions - 1 pc.
• carrots - 1 pc.
• bay leaf - 3 pcs.
• peppercorns - 10 pcs.
• garlic - 4-6 cloves

for registration:

• liter plastic bottle with wide neck
• sausage
• cloves (spice)
• toothpick

How to cook and decorate:

Jellied meat should never be salted at the very beginning, since during those long hours while the meat is cooked, the broth will evaporate and you can make a mistake with the salt. It is better to do this 0.5 - 1 hour before the end of cooking.

Why do you add unpeeled onions when cooking jellied meat? The answer is simple - so that the broth acquires a beautiful golden color.

- this is another option on how to decorate a table for the celebration of the Year of the Yellow Earth Pig.

Video recipe on how to cook jellied meat in a slow cooker from homemade chicken

A slow cooker greatly simplifies the process of preparing jellied meat and this in no way affects the quality of the dish; it will still be just as tasty. Therefore, if you have a slow cooker, but have not yet cooked jelly in it, then watch the video.

Recipe for jellied chicken and pork feet

There is very little meat in pork legs, but they contain what is valuable for dense jelly - skin, tendons, bones. Another valuable thing is that they have no fat, so by combining pork legs and chicken meat you can get a tasty and, most importantly, dietary version of chicken jellied meat.

Required Products:

• chicken legs - 2 pcs.
• pork legs - 2 pcs.
• chicken fillet - 3 pcs.
• carrots - 1 pc.
• onions - 1 pc.
• bay leaf - 3 pcs.
• peppercorns - 6-7 pcs.

Step-by-step cooking recipe:

Jellied chicken feet and beef (video recipe)

In the video, watch another recipe using chicken legs, thanks to which, as you remember, the dish freezes well, and beef will be the meat component. Another reason to use chicken feet is that they contain glycine, a substance that has a positive effect on the human nervous system.

People noticed that guests who ate jelly from chicken feet at the holiday table complained less often about a hangover. All this thanks to glycine. It calms the nerves and neutralizes the toxic breakdown products of alcohol.

The article presents a variety of recipes for making homemade chicken jellied meat. As you can see, it can be prepared exclusively from chicken meat with or without gelatin; you can make assorted dishes by adding pork or beef. Therefore, whichever option you choose, it will not disappoint you.

Bon appetit!

It’s easy to make chicken jellied meat at home if you follow the advice of experienced professionals. Unlike pork jelly, chicken-based jelly has a dietary nature and a milder taste; it can be given even to children and included in the diet of those losing weight according to Dukan. Learn the secrets of preparing snacks.

How to cook chicken jellied meat

To make a real jelly, you need to take parts of the chicken rich in gelling substances. These include cartilage, bones, legs, legs, wings, neck and skin. The back part is also suitable, and for the dietary version of aspic - breast with tender fillet, which will have to be additionally filled with gelatin. It is used to create the desired consistency of jellied meat, which may not be possible in the absence of cartilage.

How to make chicken jellied meat: first, boil the meat so that the cartilage becomes soft and comes away from the bones well. Chicken parts are cooked in broth with spices and salt. After boiling, the additives are removed, and the broth is filtered through a sieve or colander. To obtain an elastic, dense consistency, gelatin is added to it if desired, left to harden and served with mustard and horseradish.

The most important question for novice cooks is how long to cook chicken jellied meat? If beef or pork is cooked for 5-6 hours, then 2.5-3 is enough for chicken meat. Seasonings for poultry include salt, garlic and ground black pepper. To add a signature aroma, celery and parsley roots, onions, carrots, and bay leaves are used. After cooking the broth, you can pour it into portioned molds, placing chopped meat with boiled carrots, garlic and herbs on the bottom - you get a hearty aspic that can be served for a holiday.

Some useful tips for cooking chicken jellied meat:

• Unpeeled onions added to the broth will give a golden color to the contents due to the husks;
• the transparency of the consistency will be ensured by the constant removal of foam and fat during the cooking process;
• you can combine several types of meat in one jelly: chicken and pork, chicken and beef;
• Cooking delicious jellied meat in a slow cooker will reduce cooking time and allow you to make a small amount of an appetizing snack.

Chicken jellied recipe

Home cooks will definitely need a recipe for chicken jellied meat, which can be varied at your discretion. You should start cooking with classic quick options with the addition of gelatin. Then you can complicate them by adding pork, beef to the main content, using different parts of the chicken carcass. The pinnacle of culinary excellence will be aspic served on a festive table, decorated with lemon, olives and boiled carrots.

In a slow cooker

• Number of servings: 10 persons.
• Calorie content of the dish: 103 kcal.
• Purpose: for dinner.
• Kitchen: author's.

Jellied chicken in a slow cooker is the easiest way for modern housewives to prepare in order to save time and not be distracted by monitoring the process. Cooking will take the required time in a closed appliance to obtain a soft consistency of the final dish. It is optimal to use a combination of chicken breasts and legs to create a rich flavor.

Ingredients:

• skinless chicken breasts – 1.2 kg;
• chicken feet – 1000 g;
• onion – 200 g;
• carrots – 150 g;
• gelatin - sachet;
• water - half a liter;
• canned peas - jar;
• garlic – 2 cloves;
• bay leaf – 2 pcs.

Cooking method:

1. Rinse the breasts, clean the legs, cut off the ends, and cover with cold water for 2.5 hours.
2. Place the ingredients in a multicooker bowl, season with garlic, bay leaf, and salt. To fill with water.
3. Simmer in the appropriate mode for five hours.
4. Cool, disassemble the meat with your hands, discard the onion and garlic, cut the carrots into circles.
5. Strain the broth, pour in the gelatin.
6. Place peas and carrots on the bottom of the molds and fill with broth. Place in the refrigerator overnight and remove from the mold by immersing it in hot water for two minutes.

With gelatin

• Cooking time: 12 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 100 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

The recipe below with photos will help you understand how to prepare chicken jellied meat with gelatin. According to it, you will get a delicious aspic, perfect for treating gathered friends at a festive feast. It's best to use a whole chicken carcass because you'll need all the parts. The recipe cannot be complete without gelatin, garlic and bay leaf.

Ingredients:

• chicken – 1.2 kg;
• carrots – 3 pcs.;
• onions – 2 pcs.;
• gelatin – 30 g;
• water – 2 glasses;
• garlic – 6 pcs.;
• bay leaf – 2 pcs.;
• greens - a bunch.

Cooking method:

1. Rinse the chicken, add water, cook for an hour, removing any foam that appears.
2. Cut carrots, garlic, onion into cubes, add to meat, cook for 20 minutes.
3. Season with bay leaf.
4. Pour gelatin with water and let it swell.
5. Disassemble the chicken, remove the bones, chop the meat, place in molds along with carrots and herbs.
6. Pour in a mixture of broth and gelatin, cool in the refrigerator, best left overnight.
7. Serve with horseradish and fresh vegetables.

From chicken wings

• Cooking time: 12 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 106 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Jellied meat with chicken wings contains fewer calories compared to meat, has a delicate soft taste and melting consistency. A presentable type of appetizer can amaze your guests at a festive dinner. Carrots, green peas, green beans and greens are used to complement it; parsley or dill are best suited.

Ingredients:

• chicken wings – 1000 g;
• celery stalk – 1 pc.;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• black pepper – 8 peas;
• garlic – 4 cloves;
• pitted olives – 10 pcs.;
• cherry tomatoes – 9 pcs.;
• lemon – 1 pc.;
• eggs – 1 pc.;
• leeks – 3 pcs.;
• fresh green peas – 20 g;
• green beans – 8 pcs.;
• parsley - 2 stems.

Cooking method:

1. Cover the wings with water along with peeled carrots, whole onions, and a stalk of celery. Add salt, pepper, boil, skim off the foam, cook for 3.5 hours.
2. Cut the tomatoes into four parts, do the same with the lemon, remove the peel. Separate the parsley into leaves, chop the beans, cut the leeks into rings, slice the olives, hard-boil an egg and divide into rings.
3. Remove the wings from the broth and strain the liquid.
4. Place olives, carrots, onions, peas, beans, and tomatoes on the bottom of the serving molds. Garnish with lemon, parsley, meat. Pour in the broth and place the egg on top.
5. Cool in the refrigerator overnight. When serving, wrap the molds in a towel moistened with hot water.

Without gelatin

• Cooking time: 12 hours.
• Number of servings: 12 persons.
• Calorie content of the dish: 106 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

A chicken jellied recipe without gelatin helps to make a low-calorie dish with low fat content and a dietary nature. The snack is transparent with an attractive yellow tint of the contents and a pleasant delicate taste. This healthy dish contains a lot of collagen, which is why adults love it. Even children can be given it without fear, without the traditional seasoning with horseradish and mustard.

Ingredients:

• chicken - carcass;
• carrots – 1 pc.;
• onions – 4 pcs.;
• garlic – 4 cloves;
• black pepper – 5 peas.

Cooking method:

1. Chop the carcass into pieces, add cold water, and after boiling, skim off the foam. After 10 minutes, add whole peeled onions, carrots, garlic, salt and pepper.
2. Cook for 5.5 hours over low heat, strain, and separate the meat into fibers.
3. Place carrot pieces and meat on the bottom of the molds, pour in broth, skim off excess fat with a spoon. Let it thicken, serve with herbs and mustard.

Pork feet and chicken

• Cooking time: 8 hours.
• Number of servings: 12 persons.
• Calorie content of the dish: 112 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: medium.

Cooking jellied meat from pork legs and chicken has a longer cooking process. As a result, the dish turns out to be bright in taste and with a rich aroma. It is good to serve as a snack on the New Year's or Christmas table. By using pork feet in combination with a whole bird, the appetizer is prepared without the addition of gelatin, preserving the natural taste.

Ingredients:

• pork legs – 3 pcs.;
• chicken - carcass;
• onions – 2 pcs.;
• carrots – 1 pc.;
• bay leaf – 2 pcs.;
• black pepper – 8 peas;
• parsley root – 1 pc.;
• garlic - head.

Cooking method:

1. Chop the stems, cover with water for 1.5 hours, and peel.
2. Wash the chicken, cut into pieces, remove skin and excess fat.
3. Pour cold water over both types of meat, boil, remove the foam, cook for 5.5 hours over low heat. Season with whole, unpeeled, washed onions, carrots, bay leaves, pepper, parsley root, and add salt. Cook for an hour.
4. Remove the meat, cool, remove the bones.
5. Remove the vegetables, strain the broth, and collect the remaining fat from the surface.
6. Chop the garlic and sprinkle over the meat placed in the molds. Pour in broth.
7. Cool until thick, serve with horseradish or mustard.

In a bottle

• Cooking time: 3 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 99 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: medium.

How to prepare jellied chicken in a bottle will be clear from the instructions below. She will help you make an extraordinary dish that can surprise all the guests and household members gathered at the table. What’s unusual about it is the use of plastic bottles with the neck cut off, making the appetizer look beautiful surrounded by frozen broth.

Ingredients:

• chicken – 1200 g;
• walnuts – 100 g;
• gelatin – 30 g;
• water - glass;
• garlic – 4 cloves.

Cooking method:

1. Dilute gelatin with water according to instructions.
2. Cover the chicken with water and simmer covered for 45 minutes until the meat comes off the bones. Add salt and pepper, add crushed nuts and garlic, and chopped meat into the remaining juice. Add gelatin there and boil.
3. Pour into prepared bottles, cool, remove molds.
4. Cut into slices and serve.

Quick with gelatin

• Cooking time: 4 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 105 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: medium.

Chicken jelly is easier to prepare if you use gelatin. You will get quick chicken jellied meat, which will have a rich aroma and pleasant taste. It is better to take whole legs for it, without peeling the skin, so there will be more gelling substances. Traditional seasonings include carrots, onions and garlic. If desired, you can add bay leaf and herbs.

Ingredients:

• chicken legs – 2 pcs.;
• gelatin – 2 sachets;
• water – half a glass;
• carrots – 1 pc.;
• onion with peel – 1 pc.;
• garlic – 3 cloves.

Cooking method:

1. Wash the legs, add water, add whole onions and carrots. Add salt and cook over low heat for 1.5 hours.
2. Soak the gelatin in water for half an hour.
3. Cool the meat, separate it into fibers, mix with crushed garlic, and arrange in molds.
4. Strain the broth, mix with gelatin, heat until dissolved, without allowing the contents to boil. Pour over meat, remove to cool.

Hams with gelatin

• Cooking time: 8 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 176 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Jellied chicken legs will turn out especially rich if you make it with the addition of gelatin. Boiled eggs combined with boiled carrots and the taste of garlic will be a pleasant addition. The aromatic aspic will be appreciated by all guests who come to the holiday; it is good to eat as a first course, combining it with other cold appetizers or salads. Best served with sour cream or horseradish.

Ingredients:

• chicken legs – 4 pcs.;
• eggs – 3 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• gelatin – 20 g;
• water – 5 l;
• garlic – 3 cloves;
• bay leaf – 2 pcs.;
• black pepper – 4 peas.

Cooking method:

1. Pour water over the legs, boil, drain, rinse the pieces and the pan, and add hot water again. Boil, add whole unpeeled carrots with onions, bay leaves, pepper, cook until the vegetables are soft.
2. Continue cooking until the meat is soft (about four hours), add salt.
3. Season with crushed garlic, remove the meat, remove the bones, cut into pieces.
4. Place on a dish, garnish with boiled egg, carrots, green peas if desired.
5. Dilute the gelatin with broth after straining, pour over the meat. Cool and serve with mustard.

Dietary

• Cooking time: 5 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 98 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

The following detailed recipe will teach you how to make dietary chicken aspic, which describes all the secrets and nuances of obtaining a low-calorie snack. To make this aromatic delicacy, you will need chicken fillet, and wings, breast or back bones and a little gelatin will add gelling properties. The latter is optional, but worth having on hand.

Ingredients:

• chicken fillet – 4 pcs.;
• water – 1.5 l;
• breast bones – 4 pcs.;
• chicken wings – 2 pcs.;
• onion – 1 pc.;
• salt – 10 g;
• black pepper – 3 g;
• bay leaf – 2 pcs.;
• gelatin – 50 g.

Cooking method:

1. Wash the fillet, add water, add quartered onions, whole carrots if desired.
2. Cook over low heat for 50 minutes, skimming off the foam. Add salt, season with black pepper and bay leaf. Leave for an hour.
3. Strain through a sieve, separate the meat from the bones, and place in molds. Pour in the broth and gelatin mixture and leave in the refrigerator for two hours.

Rooster and beef

• Cooking time: 12 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 124 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Jellied beef and chicken in a slow cooker will turn out tasty and rich if you use an old rooster and pork knuckle mixed with beef pulp. This combination will give the final taste of the snack an incredible richness, which will make it the housewife’s signature dish and will surprise all the guests present at the table. The aspic should be served with aromatic spicy sauces.

Ingredients:

• pork knuckle – 1 pc.;
• beef pulp – 0.4 kg;
• chicken legs - half a kilo;
• onion – 1 pc.;
• carrots – 2 pcs.;
• garlic - head;
• bay leaf – 4 pcs.;
• pepper mixture – 10 peas;
• salt – 15 g.

Cooking method:

1. Rinse all types of meat, scrape, and cover with cold water for two hours. Place pork and beef tightly on the bottom of the multicooker, chicken on top, season with bay leaf, pepper, and add rosemary and cloves if desired.
2. Pour water two centimeters above the level of the meat, turn on the soup mode for six hours.
3. An hour before it’s ready, add whole carrots and onions and add salt. Cool for half an hour, remove the contents, strain the broth.
4. Separate the meat into fibers, place in portioned molds, season with crushed garlic, and pour in broth. Cool.

How much gelatin to add to chicken jellied meat

Whether or not to add gelatin to chicken jellied meat can be determined after cooking the broth. To do this, part of the liquid needs to be cooled and checked after 20 minutes. If it has turned into jelly and holds its shape, then gelatin will not be needed, but if the result is negative, you will need to add a tablespoon of gelling agent per liter of broth. It needs to be dissolved in hot liquid.

Video

The best chicken jellied recipes - for you! The simplest and most budget-friendly option for a festive and everyday table!

• Chicken 1 piece weighing 2 kilograms
• Chicken drumstick 0.5 kilograms
• Onions 1–2 pieces
• Carrots 2 pieces
• Laurel leaf 2–4 pieces
• Black peppercorns 7–8 pieces
• Allspice 3–4 pieces
• 1 head garlic or to taste

We take a broiler chicken and remove such innards as the heart, kidneys, liver, and lungs. Then, using a knife, we clean the carcass and chicken drumsticks from small hairs and feathers that may have remained on the meat during machine cleaning. Afterwards, we wash the meat ingredients under cold running water to remove all kinds of contaminants.

Place the chicken on a cutting board and cut the carcass into 2 halves.

We cut off the legs from each and place the chopped chicken carcass along with the drumsticks in a deep pan.

Fill the pan with chicken meat with clean distilled water so that it is 7 - 8 centimeters above the level of the meat ingredient. Place the container on the stove, turned on at a high level, bring the liquid to a boil and turn the stove to the lowest level.

Using a slotted spoon, remove the foam that appears on the surface of the water after the first 5 minutes of cooking. Cover the container with a lid so that there is a small gap left, and cook the broth over low heat for 4 hours, periodically removing fat and scale.

While the broth is cooking, peel the onions, garlic and carrots. We rinse the vegetables under running water to remove various types of contaminants along with the cilantro. We dry them with paper kitchen towels, and simply shake the cilantro branches over the sink to remove excess liquid and then remove the leaves from them. Place the ingredients on separate plates.

After 4 hours, add the onions and carrots to the pan with the chicken and cook the jellied meat for another 30 minutes. In 4.5 hours, the broth will be halved, and the meat will come off the bones. After the last 30 minutes, transfer the boiled chicken meat to a separate deep plate, helping yourself with a slotted spoon. Squeeze the garlic cloves into the pan with the broth through a garlic press and add bay leaves, black peppercorns, allspice peas, and salt to taste. Cook the jellied meat for another 30 minutes.

Afterwards, remove the pan from the stove, holding it with a kitchen towel, strain the broth through a fine mesh sieve into a deep bowl and cool it to 30 - 40 degrees, it should be slightly warm. We disassemble the boiled chicken meat into fibers, simultaneously removing bones and cartilage, then, if desired, cut it into smaller pieces or leave it as is, after placing it in a deep bowl.

We peel the boiled chicken eggs and cut them into slices, rings up to 2 centimeters thick, or simply into 2 halves. Jellied meat can also be supplemented with boiled carrots, so we don’t throw it away, but put it on a cutting board and cut it into rings up to 5 millimeters thick. Place the chopped ingredients on separate plates.

We select molds for jellied meat and pour the cooled broth into them with a ladle, filling the containers up to half.

Then we put in each a little carrot, chicken meat, 5 - 6 cilantro leaves, a few slices of boiled egg and let the liquid set for 5 - 10 minutes.

Then carefully add the broth into each container so that it is 1 centimeter below the level of the rim, let the jellied meat cool completely, cover each form with a lid and put them in the refrigerator. You will be able to taste the jellied meat after about 6 – 7 hours, and best of all after 12 hours, when it becomes denser and infused.

Recipe 2: chicken jellied meat with gelatin

• chicken - 1 piece
• carrots - 1 pc.
• gelatin - 1 tbsp.
• onions - 2 pcs
• bay leaf - 2 pcs

For such jellied meat, you only need to choose domestic chicken; broiler chicken is not suitable. And not so tasty. The chicken needs to be divided into nice, even pieces. Place them in a saucepan. Fill with water so that they are completely covered with water. There should be water about 5cm above the chicken.

It will boil, turn off the noise. And cook over low heat for about 1 hour. Throw in carrots and onions whole. And add bay leaf. Salt, jellied meat should be slightly salted. During this time, excess fat will also be released. It needs to be collected. This is done so that the jellied meat is transparent. Skim off this fat as you cook.

We don't need onions, they just give taste. But we'll use carrots for decoration. We cut it into pieces and cut out shapes with a knife.

The jellied meat will cook over low heat for about 4 hours. You can tell if it’s ready or not by looking at the meat—if it comes off the bone, it means it’s ready. Soon it will be possible to turn it off. But before that, we dilute the gelatin in a bowl with aspic broth. We wait for it to completely melt and pour it back into the pan. Boil for five minutes and pour.

Place the meat on a plate, then carrots, herbs and fill with broth. Leave it overnight to harden.

Recipe 3: chicken leg jellied meat (with photo)

The listed quantities of ingredients are perfect for preparing jellied meat in a 6-liter saucepan. If you plan to prepare less of this delicious snack, then you should reduce their quantity in proportion to the volume.

• 2 kg chicken feet;
• 800 g chicken breasts;
• 3 carrots;
• 3 onions;
• 4 small heads of garlic;
• Salt and spices to taste (pepper, mustard, bay leaf, salt).

First of all, you need to trim the claws from the chicken feet. To do this, you need to take special kitchen scissors and trim each claw to the very root.

After removing the claws, you need to remove the rough outer skin from each paw. To do this, you need to pour boiling water over all the paws, hold them in it for a couple of minutes, after which the skin can be easily removed, like a stocking.

In this case, you should be careful not to leave pieces of rough skin on any of the paws.

Place the processed legs in a saucepan, where you also add chicken breast meat.

Fill the pan with the legs and breast meat with water, put on the fire and bring to a boil.

At the beginning of boiling, foam forms on the surface of the water. It must be carefully collected with a spoon or slotted spoon and removed from the pan so that the broth is clean and transparent.

After the foam has been removed, you can add carrots and onions, cut into large pieces.

Vegetables are chopped coarsely so that they can be easily removed from the broth after cooking. They are needed only to give the broth additional flavor and aroma.

Add spices to the broth - hot pepper, allspice, a teaspoon of mustard seeds, salt, stir and reduce the heat slightly.

When you add salt, do not forget that some of the broth will boil away during the cooking process. Therefore, you need to salt carefully so as not to oversalt.

After this, cover the pan with a lid and leave to simmer over low heat for 5-6 hours.

15-20 minutes before the end of cooking, add a few bay leaves to the pan.

After the allotted time has passed, the stove can be turned off. Open the lid and carefully use a slotted spoon to remove all the contents from the pan into a bowl or saucepan of suitable size for further cooking.

All contents must be sorted quickly, so that the meat does not cool, by hand, chopping the meat and separating it from bones and uncooked cartilage.

To prevent the broth from cooling down during the process, you can cover it with something or leave it on a very low heat so that the broth does not boil.

After the meat has been sorted, you need to add the garlic crushed in a garlic press.

After this, the meat and garlic should be placed into portioned trays and poured with broth.

In order for the jellied meat to be transparent, it should be poured through a strainer to filter out small particles that make it cloudy.

Place the jellied meat poured into trays in the refrigerator or on the balcony if it is slightly frosty outside.

After a couple of hours, the jellied chicken feet will set and can be served.

Recipe 4: Chicken jellied meat with garlic

• One chicken weighing one and a half to two kilograms;
• Chicken feet – one kilogram;
• One medium onion;
• Four cloves of garlic;
• Allspice peas – 5-7 pcs., ground black pepper – 0.5 tsp;
• Salt – 1.5 tbsp;
• Bay leaf – 2 pcs.

It is advisable to use country chicken; if you can’t find one, take store-bought chicken. Remove the skin from it, cut into pieces, add to the meat washed, peeled and de-clawed chicken feet, an onion (washed, but in the husk - for the color of the broth), salt, bay leaf, peppercorns, fill with water (about 4 liters, it should rise slightly above the solid contents of the pan) and simmer over low heat. Skim foam and fat during cooking.

Some people advise first boiling the legs for two hours and only then adding the chicken, but practice has shown that in 4 hours the legs, and even more so the chicken, will not only reach the desired condition, but perhaps not dissolve in the pan.

This should not be allowed, so if you see that the meat easily falls off the bones, remove it earlier and cool.

Place the chicken meat separated from the bones in a separate bowl. If you wish, cut it into equal pieces, sprinkle with chopped garlic, ground pepper, stir, place in a suitable container and pour in the broth. Let it sit in the refrigerator for several hours.

The effect of chicken feet is that the usually “softer” chicken (compared to pork) jellied meat in this case will turn out to be very elastic.

Recipe 5: chicken jellied meat (with photos step by step)

The easiest and fastest to prepare is chicken jellied meat. To prepare it, I take a chicken weighing 1.8-2 kg, remove the fillet and thighs from it, and prepare jellied meat from the carcass. So it’s not only simple, quick and tasty, but also budget-friendly. In addition to boiled carrots, you can add a boiled egg, parsley, dill or green peas to the finished jellied meat to taste.

• Chicken – 500 g
• Water - 2 l
• Salt and ground black pepper - to taste
• Instant gelatin - 1 tbsp.
• Garlic - 2 cloves
• Carrots - 2 pcs.

Pour 1 liter of water over the chicken, bring to a boil, drain the water. Fill with water again, bring to a boil, skim off the foam, add salt and cook over low heat for 15 minutes.

Add the washed carrots and continue cooking for another 20 minutes.

Remove the meat and carrots from the broth and cool.

Strain the broth.

Stir gelatin in 50 ml of cold broth and let it swell. Leave instant gelatin to swell for 5 minutes, regular gelatin for 30 minutes.

Peel the carrots and cut them into shapes to decorate the chicken jellied meat.

Add garlic, grated on a medium grater, and ground black pepper to 0.5 liters of broth and stir. Heat the gelatin, but do not boil, stir until the grains dissolve and then add to the prepared broth.

Separate the meat from the bones, chop it finely, put it in a mold and fill it with broth with garlic and gelatin.

Add boiled carrots if desired. We send the future chicken jellied meat to the refrigerator until it hardens. It takes 2-3 hours to harden.

Recipe 6: Jellied chicken and pork feet

Jellied pork legs and chicken prepared according to this recipe are very tasty, satisfying, and can be served with mustard or horseradish.

• large chicken (I prepared it from a domestic rooster) - 1 pc.;
• pork legs - 4 pcs.;
• salt, allspice peas - to taste;
• bay leaf - 2-3 pcs.;
• small onions - 4 pcs.;
• carrots - 1 pc. ;
• garlic - 3-5 cloves.

Recipe 7: Chicken jellied meat in a slow cooker

• 1 chicken leg, fillet or any other chicken meat (if you want a richer broth, take meat with skin, and if you want to prepare dietary jellied meat, choose chicken fillet);
• 1 carrot;
• 3 chicken eggs;
• green onions;
• 1 pack of gelatin 15g;
• 1 teaspoon salt;
• bay leaf and black peppercorns;
• 2 tbsp. hot water.

First, boil chicken eggs in a multicooker on the “Frying” (or “Steaming”) mode for about 10 minutes. Then we rinse the bowl. Next, activate the “Soup” mode on the multicooker display for 40 minutes and place the chicken meat in the bowl for boiling. Peel the carrots and cut them into medium cubes. Add the chopped carrots to the multicooker bowl along with bay leaf, salt and black peppercorns. Fill everything with two glasses of hot water. Close the lid.

We peel chicken eggs and cut them into circles with a knife dipped in cold water. After the sound signal indicates the end of cooking, take out the chicken meat and cut it into small pieces.

Strain the broth.

Pour dried garlic into it.

Add gelatin.

Stir immediately so that there are no lumps of gelatin left at the bottom. (Keep in mind that the temperature of the broth should not be higher than 40 degrees, otherwise the gelatin may lose its gelling properties and the jellied meat will not harden.) Instead of dried, you can take fresh garlic and pass it through a press. In a silicone mold, place a circle of boiled egg with yolk on the bottom.

Sprinkle chopped green onions on top and lay out slices of boiled carrots. Fill the rest of the space with chicken meat.

Fill with broth with gelatin diluted in it.

Place the molds with chicken jellied meat in the refrigerator for at least two hours, and maximum overnight. As soon as the jellied meat sets, you can take it out and taste it. To do this, place the base of the molds in hot water for a minute and then turn it over onto a serving plate. If desired, you can add a little greenery. Various bitter sauces are perfect for this dish, for example: mustard, horseradish, soy sauce. For those who don’t like spicy and bitter foods, you can try jellied meat with mayonnaise or tartar sauce - in any case it will be incredibly tasty! Have a nice time!

Stock up not only on food, but also on time and patience. There is no express method here if you want to maintain 100% naturalness and achieve an ideal result. Homemade jellied chicken or other poultry, unlike traditional meat-based jellied meat, after hardening, attracts with a golden hue. Of course, you can also put an unpeeled onion in a regular one for coloring, then strain the liquid three or four times, remove all the greasy film. But would you agree that the difference in color/taste between meat and chicken broth is noticeable?

I will repeat the common calculation of proportions. One kilogram of poultry requires two liters of water. The broth is not covered, kept at continuous low bubbling over high heat (about 3-4 hours) and evaporated until the volume is reduced by one and a half to two times. Proper chicken jellied meat without pig ears, tails and hooves. Therefore, in order to cook a stable jelly, you cannot do without lean fillet - stock up on the whole carcass or, in addition to the legs, thighs (parts on the bone), take the paws (for a sufficient amount of gelling substances).

Cooking time: 300 minutes / Number of servings: 10

Ingredients

• chicken legs 2 pcs.
• chicken thighs 3 pcs.
• chicken feet 10 pcs.
• garlic 1 head.
• carrots 1 pc.
• onions 1 pc.
• celery root 50
• peppercorns 10-15 pcs.
• bay leaf 2 pcs.
• dill + parsley 5 branches
• salt 1.5 tbsp. l.

Preparation

Before storing, thoroughly rinse the carcass or parts of the bird in cold water, pluck out any remaining fluff and feathers, and, if necessary, grind them over the fire. We chop off the claws of less aesthetically pleasing paws and tear off the top hard yellow layer of skin.



We cut off a large segment of celery root - it will imbue the chicken jellied meat with a delicious spicy aroma, clean it. We disassemble the head of garlic into cloves - you can leave the peel. We don’t peel the onions either, we use natural dye for a sunny shade. Remove the top layer from large, juicy, sweet carrots. Add branches of greenery, laurel, hot peppercorns.



Place clean meat pieces into a large saucepan, fill to the top with cold water and boil for the first time. Many people do not change the water, they just remove the foam. I won’t argue or insist, but my rules, regardless of the type of meat or poultry, are to drain the first foamed liquid and rinse the pieces again - this also applies to soups, borscht, and broths.



Fill with water again and now in the required volume. In my example, the chicken parts weigh 1.2 kg, I pour in a little more than 2 liters of water. Bring to a vigorous boil again, add herbs, garlic, celery, carrots, onions, bay leaves, and pepper. Let it simmer for the next 3 hours.



A thoroughly evaporated, darkened and aromatic broth will indicate readiness. Throw in sea salt - salt generously (when tasting, there should be oversalt), after cooling and setting, the jelly will become less salty. Boil for another 30-60 minutes.



Finally, strain the chicken broth at least twice through a colander and a fine sieve (gauze folded in several layers is suitable). Throw away the roots, onions and garlic, leaving some carrots for presentation.



We disassemble the tender meat fiber by fiber, separating the paws, bones, skins, and veins. We show scrupulousness. Place the boiled chicken meat on the bottom of a plate with a side. We randomly decorate with carrot figures and parsley leaves.



Pour in the rich liquid, completely covering the bird. To prevent the decor from drowning, pour it in two steps (the second time when the top hardens). Having cooled completely at room temperature, place the chicken jellied meat on the refrigerator shelf. With a high concentration, the snack freezes very quickly (for me - after 30 minutes).

It may not be fast, but it’s definitely delicious and beautiful! Homemade chicken jellied meat definitely creates a festive mood. Bon appetit!