How to cook cold in a slow cooker. Aspic of pork knuckle and chicken

Aspic in a slow cooker is often prepared on the eve of a dinner party, because this appetizer is traditional dish for the holiday table. A rare guest will refuse to taste this delicacy, especially if you pay attention not only palatability treats, but also his appearance. To do this, jelly in a slow cooker is supplemented with various bright ingredients, whether it be vegetables or herbs, boiled eggs, olives and olives, etc. The design process depends solely on the culinary's imagination.

The basis of jelly in a slow cooker is rich meat broth. It is made from chicken, turkey, pork, beef, lamb, etc. First, the meat is boiled whole piece, and when the broth is ready, separate the fillet and cut it into small pieces.

Meat for jelly in a slow cooker must be chosen on the bone and with enough fat. It depends on the latter whether the aspic freezes well in the slow cooker. Some housewives prefer to play it safe and immediately add gelatin to it. Also, spices are put in the jelly in a slow cooker: black and allspice, Bay leaf, dried herbs and garlic, etc. At the same time, they are added at the very end of cooking in order to preserve the aroma as much as possible.

by the most the best aspic from a multicooker, it is considered one that turns out to be transparent, with a pleasant golden hue. For this, the dish is prepared for a long time. That is why the use of a multicooker makes life easier for housewives in many ways - just put food in the bowl, pour water and turn on the correct mode.

After cooking jellied meat in a slow cooker, it can be poured into curly molds or into ordinary vessels. Then the dish is kept in the cold until solidified.

Recipe for jelly chicken and pork knuckle in a slow cooker

Jellied chicken and pork knuckle in a multicooker it is very convenient to cook for big family. From the indicated amount of ingredients, more than two liters of rich broth will be obtained. For home, this is enough for a few days, well, or for one festive feast. You need to buy a pork knuckle already chopped or divide it into smaller parts at home. Also, pork knee is suitable for jelly in a slow cooker.

Ingredients:

• 1 kg pork knuckle;
• 500 g chicken thighs;
• 1 carrot;
• 1 onion;
• 3 liters of water;
• 1 st. l. salt;
• 1 tsp peppercorns;
• 2 bay leaves.

Cooking method:

1. Rinse thoroughly and clean the pork knuckle with a brush.
2. Soak chicken and pork for 1 hour in a clean cold water.
3. Put the pieces of pork knuckle and chicken thighs into the multicooker bowl.
4. Peel the carrots, just rinse the onion thoroughly, leaving the husk intact.
5. Add vegetables to the slow cooker and pour all the ingredients with the indicated amount of water.
6. Cook jelly in a slow cooker in the "Pilaf" mode for 5 hours, then salt.
7. Put bay leaves and peppercorns in a common saucepan.
8. Continue cooking in the same mode for another 1 hour.
9. Remove the meat from the slow cooker, let it cool slightly, then separate the pulp from the bones and skins.
10. Grind all pieces of meat to approximately the same size.
11. Strain the meat broth, pour it into jellied molds.
12. Add pieces of pork and chicken to each mold, as well as decorations from greens or vegetables to taste.
13. Cover the jellied meat with a lid and leave in the cold until it hardens.

Interesting from the network

How to cook beef jelly with gelatin in a pressure cooker

Previously, most housewives cooked jelly from beef, but now more and more attention is paid to pork in its various variations. This recipe can be considered an ideal compromise that will allow you to get a dish with interesting flavors and all the necessary qualities for a satisfying meal. festive snack. Aspic in a slow cooker made of beef and pork will turn out fragrant, nutritious, very tender and amazingly tasty.

Ingredients:

• 1 kg of beef;
• 1 kg pork leg;
• 500 g pork;
• 1 st. l. gelatin;
• 1 onion;
• 4 cloves of garlic;
• 1 carrot;
• Salt pepper.

Cooking method:

1. Rinse and clean the meat, put in a multicooker saucepan.
2. Pour the pork and beef with water so that it covers the meat by two fingers.
3. Cook jellied meat in a pressure cooker until boiling at open lid, then remove the resulting foam.
4. Peel the onions and carrots and add them to the pressure cooker bowl, season with salt and pepper to taste.
5. Continue to cook aspic for 3 hours by closing the lid of the multicooker.
6. Turn off the pressure cooker and release steam from the special valve, then open the lid.
7. Let the jellied meat in the multi-cooker-pressure cooker cool down a little, then take out the meat and divide it into fibers.
8. Place the meat in the prepared bowl to chill.
9. Add gelatin and chopped garlic to the broth, heat, and then strain.
10. Pour the broth over the pieces of meat, put the resulting jelly in the refrigerator.

Delicious jelly from pork legs and shank in a slow cooker according to the recipe with a photo

Jellied from pork feet and the shank in the slow cooker will turn out to be very rich and fragrant. Bright slices of carrots and egg yolk decorate the dish, make it more appetizing in appearance. Pork knuckle for this dish you need to choose a small one so that it fits completely in the multicooker bowl. If desired, you can also add greens and fragrant spices taste.

Ingredients:

• 2 pork legs;
• 1 pork knuckle;
• 2 carrots;
• 1.5 liters of water;
• 2 onions;
• 3 cloves of garlic;
• 5 peas allspice;
• 1 egg;
• Salt pepper.

Cooking method:

1. Soak the knuckle and pork legs for 6 hours in cold water, then rinse and brush.
2. Coarsely chop the carrots and onions, put the vegetables in the multicooker bowl.
3. Add pork knuckles and knuckle, salt and pepper.
4. Put allspice peas to the rest of the ingredients, pour everything clean water.
5. Close the lid of the multicooker and turn on the “Extinguishing” mode by setting the timer for 6 hours 30 minutes.
6. Hard boil the egg and cut into even slices, chop the garlic into slices.
7. Strain the finished broth, separate the meat from the bones and chop it. in small pieces.
8. Put the pork into the prepared jellied molds, then a layer of carrots on top.
9. Then add garlic, and on top - circles of boiled eggs.
10. Pour the forms with broth, leave them for half an hour at room temperature then keep in the refrigerator until firm.

Now you know how to cook jelly in a slow cooker according to the recipe with a photo. Bon appetit!

Jellied meat in a slow cooker is not only tasty treat but also a great time saver. Every housewife probably has a favorite way of preparing this dish, and any of them can be trusted to your kitchen helper. It is enough just to remember a few subtleties on how to cook jelly in a slow cooker:

• To make jelly in a slow cooker transparent, without cloudy spots, before cooking, soak the meat in cold water for at least a few hours, changing the water a couple of times. This applies to pork, beef, and poultry;
• Also for transparent aspic need to strain ready broth through a sieve or colander. This will remove small pieces of meat and bones, large spices, etc .;
• An appetizing golden hue to jelly in a slow cooker gives onion peel. It is enough just not to peel the onion, then it will be onion flavor, And beautiful colour snacks;
• Any multicooker is suitable for cooking jelly - Polaris, Redmond, Panasonic, Mulineks, Philips. The main thing is to choose the right mode that is suitable for your model. It can be “Stew”, “Pilaf”, “Jellied”, “Lanning” or “Desserts”.

Everyone will agree that there is not a single holiday without jelly. This dish will always find a place on the festive table. To make the jelly easy perfect taste, it must be prepared from various kinds meat, not from one. This jelly recipe uses pork and beef, so the taste is amazing.

It will not be difficult for you to cook this dish if you use a slow cooker. Still, with a slow cooker, any dish cooks faster, and jelly is no exception. It can even be boiled overnight.

When will you cook jelly in the slow cooker, you need to know that then the foam is not removed, because it does not appear in the slow cooker. You should definitely try this dish in the slow cooker and see how much time you have to add to cook anything else. After all, it is very important for the hostess to keep up with everything.

Recipe for jelly in a slow cooker

1. Pork (legs) - 2 pcs.
2. Beef (brisket) - 1.5 kg
3. Water - 1.2 l
4. Bay leaf - 3 pcs.
5. Black peppercorns - 6 pcs.
6. Garlic
7. Carrot - 1 pc.
8. Onion - 1 pc.

How to cook jelly in a slow cooker from beef and pork

Rinse the pork legs. Now put them in a saucepan and pour cold water. We leave them in the pan for 5 hours. When the time passes, pour water from the pan. Feet need to be washed again.
Rinse the beef under cold water. We wash the onions and carrots, but we will not peel them.

We place pork legs, onions and carrots, as well as beef, peppers and bay leaves in the multicooker bowl.

Fill all the ingredients with water up to the mark 3. Close the lid of the multicooker, select the “quenching” mode and set the timer for 2.5-3 hours. This time depends on the quality of the pork meat. We press "start" and wait for the end of cooking.

After the stewing is completed, we take out the pork legs and beef meat from the slow cooker.

Place them in a separate bowl and cool slightly. Now you need to separate the meat from the bones. We don’t need carrots now, so you can eat it or add it to another dish.

We prepare the form for the jelly. Now grind the meat and place it in the form.

The broth must be filtered, otherwise a bone or something else may get into it. Now pour the broth into molds.

Garlic must be peeled and finely chopped. Let's put it in a form. You can add a little. We put the finished jelly in the refrigerator and let it completely harden. Bon appetit!

The jelly can be cut into portioned pieces and serve with mustard or mayonnaise.

All cooking details homemade jelly in a slow cooker from pork and beef shank see in the video:

A wonderful appetizer that has become traditional for the festive table came to us from France. Aspic must be cooked for a long time, the cooking process is long, so the dish is rarely present in the daily menu. A multicooker with a large bowl helps to solve this problem.

How to cook jelly in a slow cooker

It is best to cook jellied meat in a slow cooker in the "Extinguishing" mode. How to make a dish so as not to miss anything? Check out brief description:

• put meat products, root vegetables, onions and spices in a bowl;
• pour water, turn on the desired mode, let it boil, remove the foam;
• boil for about 5 hours;
• remove everything from the bowl, strain the broth;
• grind meat ingredients, spread out in molds;
• pour the broth, cool, put in the cold.

Recipe for jelly in a slow cooker

• Prep time: 7.5 hours (plus chill time).
• Calorie content of the dish: 72 kcal.
• Purpose: snack.
• Cuisine: Russian.

Wonderful cold will turn out from the set, which includes different varieties meat: chicken, pork, beef. A simple step-by-step recipe for making jelly in a slow cooker is similar to a similar dish from pork shank. Instead of pork legs, the following can be used as gelling components in aspic: chicken feet, neck, pig ears or beef tail.

Ingredients:

• pork legs - 2 pcs.;
• beef pulp - 0.5 kg;
• chicken - 1 pc.;
• onions - 1 pc.;
• carrots - 3 pcs.;
• black pepper - 6 peas;
• carnation - 4 pcs.;
• bay leaves - 3 pcs.;
• celery root - 1 pc.;
• parsley sprigs - 3 pcs.;
• garlic - 5 cloves.

Cooking method:

1. Pour cold water over the legs, let stand for an hour. Rinse warm water, scrape upper layer skin.
2. Chop the chicken, cut the beef into pieces.
3. Boil the legs in the "Extinguishing" mode for 2.5 hours.
4. Add chicken, beef, peeled root vegetables, onion with husks. Salt, cook on the "Extinguishing" mode for another 5 hours.
5. Remove everything from the bowl, strain the broth.
6. Cut the meat with a knife, free the legs from the bones and pass a half serving of meat through a meat grinder. Add minced garlic.
7. Put greens, circles of carrots, meat on the bottom of the forms. Gently pour over the broth, let cool, put in the cold.

Jelly in a slow cooker - recipe

• Prep time: 180 minutes (plus chill time).
• Number of servings: optional.
• Calorie content of the dish: 76 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

It's hard to imagine without cold winter feasts, he is rightfully one of the three most popular dishes. But the classic meat aspic has one drawback - high calorie content. This problem is easily solved if you cook jelly in a slow cooker from fish. Another plus of such a jellied meat is its low cost. ready meal. Step by step recipe photos can be found on the internet.

Ingredients:

• silver carp heads (large) - 2 pcs.;
• silver carp fillet - 700 g;
• carrots (small) - 1 pc.;
• onion - 1 pc.;
• bay leaf - 3 pcs.;
• black pepper - 4 peas;
• salt - to taste.

Cooking method:

1. Cut off the gills from the heads, rinse the fish well under running water.
2. Peel the carrots, remove the layer of husk from the bulb.
3. Put everything in a slow cooker, add spices, pour water (its level should be a couple of centimeters higher than the contents), salt. Turn on the "Extinguishing" mode, set the timer for 2 hours.
4. Select all the bones from the fillet, cut into several pieces, put to boil on the stove or cook using a slow cooker. Let the fish cool, cut the flesh into pieces.
5. Arrange the parsley sprigs in the molds thin slices lemon, canned peas.
6. Lay out the pieces of fish, pour clear broth, put away in the cold.

Pork leg jelly - recipe in a slow cooker

• Number of servings: optional.
• Calorie content of the dish: 191 Kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Cook classic aspic from pork legs in a slow cooker is easy, you just need to know a few secrets. Before laying, the legs must be burned on all sides over the gas, and then be sure to soak for 2-3 hours in cold water. After that, you should scrape the skin well with a knife, remove the dirt and rinse well again. Instead of pork, you can use more lean meat.

Ingredients:

• pork legs - 2 pcs.;
• pork - 0.5 kg;
• onion - 2 pcs;
• carrots - 1 pc;
• garlic - 1 head;
• salt - to taste;
• allspice - to taste;
• bay leaf - 3 pcs;
• greenery.

Cooking method:

1. Put the meat and legs in a slow cooker, add a whole carrot and onion, allspice peas and bay leaves, pour water, salt. Cook on the "Extinguishing" mode for 5 hours.
2. Take out the meat, strain the broth, try: if necessary, salt and pepper.
3. Cut the meat, return to the bowl to the broth, let it boil.
4. Arrange garlic, herbs in prepared forms. Pour in broth, let cool. Send to refrigerator.

Jellied meat with beef in a slow cooker

• Prep time: 6 hours (plus chill time).
• Number of servings: optional.
• Calorie content of the dish: 189 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Traditionally, cold pork is cooked, it turns out to be rich and fatty, but there are people who cannot consume this type of meat for medical reasons or religious beliefs. How to cook aspic, if you deny yourself such delicious dish I do not want? The solution is simple - cook beef jelly in a slow cooker according to home recipe. After hardening, the dish acquires a beautiful straw color.

Ingredients:

• veal tail - 1 pc.;
• beef pulp - 0.5 kg;
• skeleton from whole chicken- 1 PC.;
• onions - 2 pcs.;
• garlic - 1 head;
• ginger - 15 g;
• salt - to taste.

Cooking method:

1. Cut the beef tail into pieces, put it together with the chicken ridge, peeled onions and half a head of garlic in a slow cooker, season with ginger, salt.
2. Set the "Extinguishing" program, turn on the timer for 3 hours, let the liquid boil, remove the foam. After the end of the program, put the beef, cook for another 2 hours. Get the meat ingredients, leave the broth in the heating mode.
3. Chop the remaining garlic into thin slices. Separate the meat from the vertebrae. Cut or disassemble the beef pulp into fibers, mix with garlic, spread out into shapes.
4. Strain the boiled broth, pour gently over the meat layer, let stand for an hour. Remove for further solidification in the refrigerator, and in winter - on the balcony.

Recipe for chicken jelly in a slow cooker

• Prep time: 5 hours (plus chill time).
• Number of servings: optional.
• Calorie content of the dish: 101 Kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

You can cook jelly in a slow cooker from chicken without meat additives. Historically, in Rus' it was customary to use a rooster carcass for cooking. Its meat is unsuitable for cooking other dishes, as it requires a long cooking. Better cook from whole carcass poultry with head and paws. You will have to spend extra time preparing it, but the end result is worth it - the dish will turn out to be rich, fragrant.

Ingredients:

• rooster - 1 pc.;
• onion - 1 pc.;
• carrots - 1 pc.;
• bay leaf - 3 pcs.;
• black pepper - 6 peas;
• garlic - 4 cloves;
• gelatin - 30 g;
• salt - to taste.

Cooking method:

1. Process the bird carcass, chop into pieces, put together with pepper and onions in a slow cooker.
2. Pour water, salt, set the "Extinguishing" mode, set the timer for 4 hours. After 3 hours, add carrots.
3. Remove meat, carrots and onions from the broth. Pass the garlic through the press, let the broth boil again.
4. Cut the meat into pieces, spread on the bottom of the trays, decorate with circles of carrots. If desired, you can also put mugs of eggs and sprigs of greenery.
5. Dissolve gelatin in Not in large numbers hot broth, pour into a bowl with the rest of the liquid.
6. Pour the broth into trays with meat, remove to the cold.

Turkey jelly in a slow cooker

• Prep time: 6 hours (plus chill time).
• Number of servings: optional.
• Calorie content of the dish: 95 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

For those who are worried about their appearance and controls the calorie content of food, fit recipe jellied turkey in a slow cooker. The broth from the meat of this bird is considered to be dietary, low-calorie. Compared to chicken, it is more rich, well gelled without additional additives. Wings and drumsticks contain a lot of meat, so the jelly is dense and thick.

Ingredients:

• turkey drumstick - 400 g;
• turkey wings - 400 g;
• chicken paws- 1 kg;
• onions - 1 pc.;
• Madeira - 4 tsp;
• carrots - 1 pc.;
• bay leaf - 2 pcs.;
• celery - 1 root.

Cooking method:

1. Pour 1-1.5 liters of water into the pan, put the paws, bring to a boil on the stove, remove the foam, simmer over low heat for 2.5 hours.
2. At the same time, boil the parts of the turkey (drumsticks, wings) with onions, celery and carrots in the slow cooker for 5 hours in the “Stew” mode.
3. Strain both broths into one container, salt to taste.
4. Separate the meat from the bones, disassemble into fibers, mix with chopped garlic, arrange in trays. Add, if desired, 2 tablespoons of Madeira for flavor, pour broth, put in a cold place.

Chicken feet jelly - recipe in a slow cooker

• Prep time: 6 hours (plus chill time).
• Number of servings: optional.
• Calorie content of the dish: 215 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Do not think that chicken feet are only a delicacy for four-legged family members. They contain a whole complex of B vitamins, trace elements and a large amount of collagen, which is good for joints, hair, nails and skin. Of these, you can make a budget option delicious jelly. It is easier and faster to cook jelly from chicken feet in a slow cooker.

Ingredients:

• chicken paws - 0.5 kg;
• chicken legs - 0.7 kg;
• garlic - 5 cloves;
• salt - to taste;
• ground ginger- taste;
• carrots (medium) - 1 pc.;
• onion - 1 pc.;
• bay leaf -3 pcs.;
• whole black pepper - 8 peas.

Cooking method:

1. Fold the legs and processed paws in a slow cooker, add the onion in the husk, salt, pour in water. Set the time in the "Extinguishing" mode to 5 hours.
2. After 3 hours of cooking, put the peeled carrots, peppercorns and bay leaf.
3. Take out the carrots, meat and paws, disassemble the meat into fibers.
4. Return the meat to the slow cooker, turn on and let the broth boil, add ginger powder. Remove the meat with a slotted spoon and spread it into shapes along with pieces of carrots and chopped garlic. Pour everything with broth, cool, remove to completely solidify in the refrigerator.

Jellied pork knuckle in a slow cooker

• Prep time: 6 hours (plus chill time).
• Number of servings: optional.
• Calorie content of the dish: 128 Kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Hearty jelly from the shank in a slow cooker with delicate jelly frozen, rich broth will decorate the festive table - guests will definitely appreciate it. This rare for daily menu cold appetizer first to disappear from the table. When using frozen shank when cooking jellied meat, it must first be thawed at room temperature, then thoroughly peeled.

Ingredients:

• pork legs - 2 pcs.;
• pork knuckle - 1 pc.;
• onions - 1 pc.;
• garlic - 1 pc.;
• carrots - 1 pc.;
• bay leaf - 3 pcs;
• salt - 1 tbsp;
• peppercorns - to taste.

Cooking method:

1. Place the prepared legs and shank in a multicooker cup along with onions and carrots, season with peppercorns, bay leaves, and salt.
2. Pour water into the multicooker up to the mark, set the time (5 hours), activate the "Extinguishing" mode. When the contents boil, remove the foam.
3. Chop the garlic. 15 minutes before the signal, remove meat, vegetables with a slotted spoon and add garlic.
4. Divide the cooled legs and knuckle into meat and bones. decompose meat pieces and circles of carrots in prepared containers.
5. Let the broth boil again, strain. Gently pour the liquid over the meat using a ladle. Cool down.

Jellied meat in a slow cooker with gelatin

• Prep time: 6 hours (plus chill time).
• Number of servings: optional.
• Calorie content of the dish: 174 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Such aspic in a slow cooker can be attributed to a dietary, low-calorie type of jelly, if you remove the fat and skin before pouring the broth. For jelly take lean chicken and turkey meat. In this recipe, the use of gelatin is necessary to ensure the jelly hardens, since chicken and turkey do not contain gelling components.

Ingredients:

• turkey wings - 2 pcs.;
• turkey necks - 2 pcs;
• chicken - 1/2 carcass;
• onion - 2 pcs.;
• 3 bay leaves;
• garlic - 1 head;
• gelatin - 25 g;
• parsley root - 1 pc.;
• dried herbs - 1 tsp;
• pepper and salt - to taste.

Cooking method:

1. Put the meat in a bowl, put the peeled vegetables, pour water.
2. Set the "Extinguishing" mode, time - 4 hours, bring to a boil, remove the foam. After 3.5 hours, add bay leaf, dry herbs and pepper.
3. Get meat and vegetables. Dissolve gelatin in a glass of broth and pour over meat.
4. Cut the meat into small pieces, remove the bones from the wings and necks, lay them in a layer on soup plates, add chopped garlic. Pour in broth, put in a cold place.

Pork jelly in a slow cooker

• Prep time: 6 hours (plus chill time).
• Number of servings: optional.
• Calorie content of the dish: 228 Kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Classic pork jelly in a slow cooker, cooked at home - an excellent rich and hearty meal which is well suited for the cold season. For a feast the best and comparatively inexpensive snacks, capable of preventing severe intoxication, is not to be found! It is also useful for problems with joints and bone fractures, contributes to their rapid fusion.

Ingredients:

• pork knuckle - 1 pc.;
• pork pulp - 0.6 kg;
• onions - 1 pc.;
• carrots - 2 pcs.;
• bay leaf - 2 pcs.;
• allspice - 4 peas;
• ground red pepper - to taste;
• salt - to taste.

Cooking method:

1. Put the prepared meat and knuckle into a bowl along with onions and carrots, add water, add salt and spices. In the "Extinguishing" mode, cook for 6 hours.
2. Get the pulp, free the shank from the bones, cut everything into pieces, strain the broth.
3. Arrange the meat in equal portions in the molds, put a piece of carrot. Pour the ingredients with broth, send to the cold.

Before you cook delicious cold in a slow cooker, you should familiarize yourself with some secrets professional chefs:

• In order for the jelly to freeze well, you need to add pork or beef heads, tail, ears.
• The most delicious cold will come from assorted types of meat: chicken, beef, pork.
• Correct Proportions meat components and water: one liter per kilogram.
• When cooking jelly, the liquid should not boil, the dish should be simmered under the lid.
• Adding a few stalks of celery and parsley root will give the broth delicate fragrance and original pleasant aftertaste. Optionally, you can also add: cinnamon, nutmeg, marjoram, cloves, rosemary and fresh chervil.

Video: Delicious jelly in a slow cooker

Only Russian cuisine can boast such a variety of aspic dishes. From abundance all kinds of recipes presented on the pages of modern culinary magazines drooling starts to flow. Especially popular is pork jelly, which is also commonly called jelly. Distinctive feature in that jelly is a cold appetizer based on a rich broth made from pork components (legs, knuckle, ears, tail, head), which contribute to the formation of natural gelatin.
Student is chilled dish from rich beef broth with meat.
With the advent of multicookers, the tedious process of cooking jelly on the stove, from any kind of meat, faded into the background. Now you do not need to stand at the hot pot for hours, mentally adjusting the cooking process, everything has become quick and easy. We offer to cook the simplest jelly from pork legs in a slow cooker.

Taste Info Meat Snacks

Ingredients

• two pork legs;
• one pork knuckle;
• one head onion and a head of garlic;
• carrot;
• bay leaf,
• peppercorns and a tablespoon of salt.

How to cook jelly from pork legs in a slow cooker

To make the jelly perfectly frozen and very tasty, you need:
Rinse pork legs and knuckle thoroughly in water, if possible, scrape the skin with a knife, place in a multi-pan.


Then send peeled onions with carrots and peppercorns. IN this recipe bay leaf is added immediately, but you can do this an hour before the end of cooking.


Cover vegetables and meat with water, if necessary top up with liquid up to the maximum mark.


Bring to a boil under the lid, but take care of descaling in time, at this time you can add salt.

Close the slow cooker, start the "extinguishing" mode for 4.5 hours and go do other things.
10 minutes before the timer rings, open the lid, remove all the ingredients from the bowl with a small slotted spoon.


Peel and grate the garlic, and cool the meat. Put the garlic mixture into the broth and bring to a boil.


From the pork knuckle and legs, select clean meat and separate it into fibers with your hands, or cut it with a knife.


distribute cold cuts on molds, decorating the dish with vegetables (boiled carrots, canned corn) and testicle.

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Pour in the broth and leave the jellied meat to cool.


After an hour, close the molds with lids and put in the refrigerator. It takes 3-5 hours to convert the rich broth into pork jelly.
13. Serve the jelly from the shank to the table immediately before eating, but if the room is not hot, then our jelly will not melt.


Strong, attractive and very tasty turned out jelly from pork legs in a slow cooker, such and festive table don't be ashamed to submit.
A hearty and high-calorie dish, if guests do not refuse alcoholic drinks, then our spicy food is ideal for them as a snack and will help prevent a severe hangover. The composition of the dish contains aminoacetic acid (glycine), which perfectly copes with the toxic decomposition products of alcohol.


The nutritional value pork jelly- in 100 g:
Calorie jellied meat - 201.02 Kcal;
Proteins - 17.16 g;
Fats - 14.61 g;
Carbohydrates - 1.51 g.
Important:
1. Use rich broths in large quantities can complicate the work of the liver and pancreas.
2. Also, do not abuse spicy sauces for watering aspic, so as not to cause a rise in pressure and stomach problems.

Recipes for jelly in a slow cooker are so diverse that it is difficult to choose. Let's take a look at a few popular ways to prepare this dish. It is worth noting that the whole process takes a little time and effort from the hostesses. It is enough to place all the components in the bowl of the device and select the desired function. The hardest part is choosing the ingredients.

Classic variant

To prepare traditional aspic in a multicooker, you will need:

• Beef - 1 kg.
• Pork legs - 1 kg.
• Onions - no more than 300 g.
• Carrots - about 200 g.
• Parsley - 2 roots.
• Garlic - about 4 cloves.
• Laurel leaf - 4 pcs.
• Black pepper - about 6-7 peas.
• Salt.

Cooking steps

The first step is to prepare the pork legs. Clean them thoroughly and wash them. Load the product into the multicooker bowl and pour in water. The liquid should completely cover the pork legs. Select the "Extinguish" function and set the timer to 4 hours. It would be enough.

After 4 hours, add beef to the jelly and cook for another 2 hours. Peel and wash onions and carrots. They should be shredded. Chop the onion coarsely. If it is small, then you can leave it whole. As for carrots, cut them into large circles. Add vegetables, salt and parsley root to the jellied meat. The dish should cook for another 60 minutes. When to add spices? You can do this 10 minutes before full cooking.

Peel and chop the garlic by simply chopping it or using a press. Meat products remove from broth, cool slightly. Remove all pits and then cut into thin strips or shred. Place the prepared meat in bowls and sprinkle with garlic. Pour all the broth and place in the refrigerator until completely solidified. This takes about 6 hours.

As you can see, jelly is prepared in a slow cooker easily. To obtain light broth add a few drops lemon juice. It is recommended to serve it with mustard or horseradish.

From the shank and legs

Consider another jelly recipe in a slow cooker step by step. To get started, prepare:

• pork legs - no more than 2 pieces;
• medium sized carrots;
• knuckle;
• onions (only not purple) - 1 pc.;
• laurel leaf;
• black pepper - about 5-7 peas;
• regular salt.

Step by step cooking

To cook jelly in a slow cooker, the photo of which is presented in the article, prepare the pork legs and knuckle. Peel them, wash well and remove the skin. Load the pork into the bowl of the device. Peel onions and carrots and put in a slow cooker. Add bay leaf and pepper to this. Fill everything with water, close the device tightly. Select the "Extinguish" function. When it starts to boil, add salt. It is necessary to extinguish the components for 5 hours.

A few minutes before cooking, add peeled and chopped garlic. Remove the knuckle and pork legs from the broth, separate the pulp from the bones, cut it into strips. Divide everything into bowls and fill with broth. For beauty, you can add pieces to such a jelly boiled carrots, and boiled egg. After an hour, close the containers with lids and place in the refrigerator. The broth should be cold. This takes approximately 5 hours.

What about chicken?

Jellied meat is cooked much faster in a chicken slow cooker. This will require:

• fresh chicken - 1.8 kg;
• pork leg;
• bulb of medium size;
• carrot;
• bay leaf - 2 pcs.;
• black pepper - about 5-7 peas;
• water - 1.5 l;
• salt.

Pork legs, if desired, can be replaced with gelatin (20 g).

Cooking process

Wash the chicken and pork leg well, place in the multicooker bowl. Peel and chop carrots, onions. Put everything in the container of the device and add spices. They will give the broth pleasant aroma. Fill the bowl with water and turn on the appliance by selecting the "Extinguishing" mode and setting the timer for 5 hours.

Remove the chicken from the broth after cooking, cool. Remove all bones from it and remove the skin. Peel and chop the garlic by simply chopping it or using a press. Can be roughly chopped. Arrange garlic in jellied containers. Divide the poultry meat into fibers and place in bowls. It should occupy ½ of the total volume of the container.

Pour in the broth and refrigerate. The dish must be cold. To do this, place the bowls in the refrigerator for 4 hours. It is worth noting that a film of fat may form on the surface of the dish. It can be removed with a regular knife. However, it is recommended to do this only before use. Otherwise, the jelly will dry out.

If gelatin was used

If you don’t have it on hand, then jelly in the Redmond multicooker (or in a device of another brand) can be prepared with gelatin. Pour about 20 g of this component with water and leave for 20 minutes. The product should swell. Then heat it up microwave oven and put in hot broth. Stir the liquid until the component is completely dissolved. At the end, try the broth - is there enough salt in it? If so, pass the liquid through a sieve. This will remove the foam and lumps. Pour the broth with gelatin into a container with poultry meat.

Turkey Recipe

Aspic in a slow cooker from turkey turns out fragrant and very tasty. For cooking you will need:

• chicken legs - 1 kg;
• turkey, preferably a drumstick - 400 g;
• turkey wings - 400 g;
• onion - 1 pc.;
• medium-sized carrots - 1 pc.;
• laurel leaf - 2 pcs.;
• celery (root).

Let's start cooking

So, consider the recipe for jelly in a slow cooker with a photo. First, scald the chicken legs with boiling water and remove the skin from them. Remove nails with scissors and wash the product well.

Place in a container, pour water (1.5 l) and boil them. When the liquid boils, reduce the heating temperature to a minimum and leave for about 4-5 hours.

Prepare the wings and turkey meat, place everything in the bowl of the device. Wash the onion and place it in a container along with the husk. Add celery root and carrots to this. Pour in 1.5 liters of water and set the "Extinguishing" mode. On cooking will go away at least 5 hours.

Ready chicken legs should fall apart easily, and the broth should stick together fingers. Take them off the fire. Remove the meat from the multicooker and cool it. Combine two broths, and then pass through a sieve. Salt if necessary.

Divide the meat into fibers and arrange in prepared bowls. Put chopped greens, garlic here. Pour in the broth and stir with a fork. When the dish has cooled, place it in the refrigerator and leave it there until completely solidified.

Three types of meat

You can cook jelly from three types of meat. This will require:

• pork legs - 2 pcs.;
• beef - 500 g;
• chicken - 900 g;
• carrots - 3 small root crops;
• carnation - 4 umbrellas;
• pepper - from 5 to 7 peas;
• garlic - about 5 cloves;
• celery root;
• parsley - 3 sprigs.

How to cook?

Soak chicken and pork feet in cold water for 3 hours. In this case, the products should be soaked in separate containers. Process the chicken, remove feathers and other residues. Scrape the legs with a knife and remove rough patches of skin. Wash the meat components in warm water. Chop the chicken into smaller pieces.

Put the pork legs in the bowl of the device, fill it with clean water, select the "Extinguishing" mode, setting the timer for 2.5 hours. After the specified time, add chicken meat, beef, spices, vegetables, salt. Select the "Extinguishing" mode. Boil the ingredients for 6 hours.

After the beep, remove the meat from the broth. It needs to be chilled. Remove the bones and separate into fibers. Pass the broth through a sieve. In a jellied container, put the chopped boiled carrots and chopped greens. Divide chicken, beef, and pork. Fill containers with broth. Add minced garlic to the jellied meat and mix gently so that it is evenly distributed. After 2 hours, cover the containers and place them in the refrigerator until the broth has completely solidified.