Chicken jelly classic recipe without gelatin. Festive aspic of chicken with gelatin

There are many dishes that are considered quite traditional in the post-Soviet space. Chicken jelly can be safely attributed to those. How to cook it, of course, many home cooks know. And the dish is quite simple. But tasty and festive! In the cold season, it’s already customary to make aspic. By the way, among the ancient Slavs, the word “jelly” was precisely the name of the winter month (January).

Recipe for cold chicken

Undoubtedly, many housewives are accustomed to preparing this dish from a whole meat set, which includes chicken (as well as pork legs, brain bones, tails, pulp - but more on that later). But after all, chicken jelly also has its right to exist, and for many reasons. First, it doesn't take that long to cook. And secondly, it is more dietary, or something. And it is quite suitable for those who are used to watching their figure. Although there is plenty of cholesterol and fat. But not too often because you can pamper yourself. And also treat delicious guests and family for the New Year or some other holiday.

Ingredients

Jellied chicken with gelatin does not include any special components. We will need: 1 large chicken, 3 eggs, a couple of onions, 1 medium-sized carrot, 20-25 grams of natural gelatin, a few cloves of garlic (for an amateur), black pepper (and allspice is also possible) peas, lavrushka, salt. That's all the "participants of the celebration." Now let's start cooking!

Chicken jelly: recipe step by step

1. Cut the chicken into pieces, put it in a large container for cooking, after washing the meat, pour it with cool water.

2. Bring to a boil. Some people prefer to drain the first water, they say, this makes chicken jelly less fat. If you decide to do the same, then we throw the meat into a colander, wash the pieces and rinse the pan too. If not, then continue cooking on the smallest fire, removing the resulting foam with a slotted spoon.

3. We put the chicken back into the container and fill it with water, already hot.

4. Bring to a boil. Add carrots (whole or coarsely chopped), onions (whole and even in peel, it will give a golden color to jellied chicken with gelatin), parsley with pepper (peas). Reduce the heat to a minimum so that it gurgles, but slightly. And when the vegetables are freely pierced with a fork, remove them from the pan.

5. Cook for about 3-4 hours. Towards the end of cooking, salt according to individual preference.

6. We crush or crush the garlic with a typewriter, add it to the pan and mix. Immediately remove the container from the fire - set aside to cool.

7. Remove the chicken from the pan. Separate the pulp from the bones. The meat is cut into pieces or disassembled into fibers.

8. Hard boil eggs. Cool in ice water and clean. We cut in circles or semicircles (you can also figuratively). We cut the boiled carrots beautifully - into slices, stars, roses - show your culinary imagination.

9. We lay out the chicken in small containers, decorating with pieces of eggs and boiled carrots (you can add green peas as a decoration, by the way).

Well, it seems that's all - you can fill it with broth!

To freeze well!

It is for these purposes that edible gelatin is included in the chicken jelly recipe. He scares some housewives, they say, what kind of additive and how will it affect the final taste of the product? Let's say right away that you should not be afraid of this substance in any case, since it is completely natural and is prepared from collagen, which is found in bones and cartilage of animal origin. And the introduction of it into the composition of the chicken jelly significantly improves the solidification of the dish (which is also evidenced by the reviews of culinary experts). Since the chicken alone does not give the desired fat, and you run the risk of getting a mushy mass instead of a barely trembling aspic structure. So let's continue!

Final cooking

1. Strain the broth through a sieve. Let stand for five to ten minutes. We collect chicken fat from the surface (you can gently with a spoon, or you can lay a paper kitchen towel on top).
2. Following the instructions on the pack, dilute the gelatin (usually in a small amount of warm water or broth), mix and wait a few minutes until it swells.
3. We introduce the swollen gelatin into the broth and mix thoroughly again.
4. Pour the prepared chicken meat and its decorations in small containers with the resulting broth.
5. We cool: first in the kitchen, and then in the refrigerator (but not in the freezer!). Serve the dish with horseradish, mustard, lemon - a matter of taste.

As you can see, this simple recipe for chicken jelly with gelatin is not difficult at all - any novice cook can handle it. It's not overly labor intensive and quite inexpensive. But delicious! And the reviews of the hostesses confirm this.

No gelatin

If you don’t like gelatin too much or you can’t use it for whatever reason, then you can try to cook a dish without his participation. Pork leg and chicken jellied meat is as easy to cook as the previous version. Maybe it will take more time. But with pork hooves it will definitely freeze! So, we take the same whole chicken (or you can take its “spare parts”: thighs, wings, filet in the amount of about 1.5 kilos; and an even better option would be to take a domestic rooster), a pair of pork legs, parsley with pepper (peas) , onion, carrot, salt, garlic. We will use eggs for decoration.

How to cook

1. Soak the meat - at least a couple of hours, but better - overnight. Then coagulated blood leaves it, and the skin becomes soft.
2. We cut the clean ones into several parts.
3. We shift all the meat into a capacious pan and fill it with water so that it covers the meat. Cook until boiling. Drain the first broth, getting rid of excess fat and blood clots. We wash the meat and pour it again. We cook on low heat for 6 hours. Powerful seething of the liquid should not be allowed, since in the finale the jelly from the chicken and legs can turn out to be cloudy.
4. In the pan we also put the onion (unpeeled) with carrots, bay leaves, pepper. And at the end add salt.
5. Turn off the oven and remove the meat from the broth. It should separate well from the bones. Let it cool down and disassemble the pulp into fibers.
6. Add crushed garlic to the prepared broth and mix thoroughly. And then we filter through a sieve or gauze into a colander.
7. Put the pitted meat into molds for jellied dishes.
8. Boil the eggs hard boiled and clean, after cooling. We make decorations for food from them. In this capacity, you can use carrots, cutting it beautifully.
9. Pour the meat in molds with prepared non-hot broth. Leave to cool on the kitchen table. And then we rearrange in the refrigerator (not in the freezer), covered with lids, for the final solidification. Everything should turn out as it should, because pork hooves will give the dish the appropriate fat. And even more so if you take a domestic cockerel instead of a broiler. But for those who are insecure in their abilities, you can use a small amount of gelatin, after diluting it in warm water and adding it to the broth for pouring.
10. Well, everything is frozen, now you can try it! It just turned out delicious. Bon appetit everyone!

What a festive table without jelly! This dish is one of the first on the menu list at the celebrations. You can cook very tasty chicken jelly. The dish turns out low-fat and is perfect for those who adhere to a dietary diet.

To prepare jelly, it is important to choose the right product so that the consistency of the dish is appropriate. The legs, drumsticks, wings, dorsal part of the carcass and cartilage are mainly used.

Chicken jelly is prepared faster than from pork and beef meat, so you can delight your family with this dish not only on holidays, but also on weekdays.

Ingredients:

• 3 black peppercorns;
• 4 cloves of garlic;
• two slices of lemon;
• 600 g chicken wings;
• 500 g of chicken drumstick;
• bulb;
• 2 carrots;
• salt, bay leaves;
• egg;
• 1.5 st. l. gelatin.

Preparation stage:

1. Rinse well the shins and wings, fill with water in a saucepan, put one peeled carrot and onion, cook until boiling. Don't forget to skim off the foam. When the water boils, add bay leaves and peppercorns, salt. Jellied meat is boiled for about 4 hours. The meat should easily come off the bones.
2. Boil the second carrot and egg, cut into circles.
3. Separate the cooked meat from the bones, chop finely and place on the bottom of the jellied dish.
4. Pour gelatin with cold water and leave to swell for 40 minutes.
5. Strain the broth and add ready-made gelatin to it, put on fire. Gelatin should completely dissolve in the liquid. Do not bring the broth to a boil.
6. Put chopped garlic, carrots, eggs, lemon slices, greens on the meat.
7. Pour some of the broth into the mold to cover all the ingredients. Leave in the refrigerator for half an hour.
8. After the first layer has set, add liquid until all the ingredients are completely covered. Leave the jelly until completely solidified in the cold.

You can put the finished jelly on a dish and decorate beautifully, for example, with tomato roses.

Jellied chicken and beef

Other ingredients, such as beef, can be added to the chicken jelly recipe. It turns out a tasty and satisfying meat dish. How to cook jelly from chicken and beef meat is described in detail in our recipe.

Cooking Ingredients:

• bulb;
• carrot;
• 500 g of beef;
• 1 kg. Chicken;
• 4 cloves of garlic;
• spices and herbs.

Ingredients:

1. Fill the meat with water. Simmer for about 3 hours, then add spices, garlic, salt, onion and carrots to the broth. The onion can not be peeled, the husk gives the broth a golden color.
2. Strain the finished and cooled broth. Chop the boiled vegetables and the remaining raw garlic. Cut one carrot into semicircular pieces to decorate the jellied meat. Separate the meat from the bones and chop using a fork.
3. Put the meat and carrots on the bottom of the mold. Large pieces of vegetables should be laid out beautifully on the meat. Also add a few peppercorns, garlic and herbs.
4. Fill everything with broth. If the liquid is cloudy, add a little vinegar. Let the cold harden well.

You can decorate the jelly as you wish. Add beautifully chopped pieces of bell pepper, parsley, beautifully chopped pieces of boiled eggs. You can put all the ingredients on the meat in a variety of variations. This chicken jelly looks very beautiful and appetizing in the photo!

Recipe for chicken jelly with turkey

From two types of healthy and dietary meat, an appetizing jelly is obtained, which is prepared easily and without any hassle.

Required Ingredients:

• spices;
• 2 carrots;
• 2 onions;
• 2 turkey drumsticks;
• 500 g of chicken;
• 3 cloves of garlic;
• bay leaf;
• a pack of gelatin;
• dried herbs;
• 6 peppercorns.

Cooking:

1. Pour the peeled onions and carrots, poultry meat with water, salt and cook to a boil, then reduce the fire and cook for about 3 hours. Remove foam constantly. Add bay leaf, herbs and pepper half an hour before the end of cooking.
2. Separate the meat from the bones, chop finely, mix with chopped garlic and put in a mold. Strain the broth.
3. While the liquid is still hot, add the already swollen gelatin and stir until completely dissolved. Pour the broth into the form and put the jelly to harden.

Jellied chicken and pork

If you can’t imagine jelly without pork, you can cook a recipe for this dish from chicken and pork legs. It turns out a very good combination. Chicken jelly with pork recipe step by step:

Ingredients:

• 2 l. water;
• 500 g of chicken meat;
• 2 pork legs;
• bulb;
• carrot;
• 6 black peppercorns;
• fresh greens;
• spices;
• bay leaf.

It is easy to make chicken jelly at home if you follow the advice of experienced professionals. Unlike pork jelly, made on the basis of chicken, it has a dietary character and a milder taste, it can even be given to children and included in the diet of those who lose weight according to Dukan. Learn the secrets of cooking appetizers.

How to cook jellied chicken

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

How to cook chicken jelly: first, boil the meat so that the cartilage becomes soft and moves away from the bones well. Chicken parts are boiled 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 much to cook chicken jelly? If beef or pork is cooked for 5-6 hours, then 2.5-3 is enough for chicken meat. Seasonings for poultry are salt, garlic and black pepper. To give a signature flavor, celery and parsley roots, onions, carrots, and bay leaves are used. After boiling the broth, it can be poured into portion molds, laying chopped meat with boiled carrots, garlic and herbs on the bottom - you get a hearty aspic that can be served for the holiday.

Some useful tips for cooking jellied chicken:

• a golden color will be given to the contents by unpeeled onions added to the broth, 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 jelly in a slow cooker will reduce cooking time and allow you to make a small amount of appetizing snacks.

Recipe for cold chicken

Home cooks will definitely need a recipe for chicken jelly, which can be varied at your discretion. It’s worth starting 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 the festive table, garnished with lemon, olives and boiled carrots.

In a slow cooker

• Servings: 10 persons.
• Calorie content of the dish: 103 kcal.
• Purpose: for dinner.
• Cuisine: author's.

Aspic with chicken in a slow cooker is the easiest way to cook for modern housewives in order to save time and not be distracted by monitoring the process. Cooking will take place for the necessary 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 taste.

Ingredients:

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

Cooking method:

1. Rinse the breasts, clean the paws, cut off the ends, pour cold water for 2.5 hours.
2. Put the ingredients in a multicooker bowl, season with garlic, bay leaf, 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 gelatin.
6. Put peas, carrots on the bottom of the molds, pour the broth. Put in the refrigerator overnight, remove from the mold by lowering it into hot water for two minutes.

with gelatin

• Cooking time: 12 hours.
• Servings: 10 persons.
• Calorie content of the dish: 100 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

How to cook chicken jelly with gelatin, the recipe below with a photo will help you understand. According to him, you get a delicious aspic, perfectly suitable for treating gathered friends at a festive feast. It is best to use a whole chicken carcass, because all its parts will be needed. You can not do without gelatin, garlic and bay leaf in the recipe.

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, cover with water, cook for an hour, removing the foam that appears.
2. Cut carrots, garlic, onion into cubes, send to meat, cook for 20 minutes.
3. Season with bay leaf.
4. Pour gelatin with water, let it swell.
5. Disassemble the chicken, remove the bones, chop the meat, put it in molds along with carrots and herbs.
6. Pour the mixture of broth and gelatin, cool in the refrigerator, it is best to leave for the whole night.
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.
• Cuisine: author's.
• Difficulty of preparation: medium.

Aspic with chicken wings contains fewer calories compared to meat, has a delicate mild taste and melting texture. The presentable appearance of the appetizer is able to amaze your guests at a gala dinner. As an addition to it, carrots, green peas, green beans and greens are used, parsley or dill is best suited.

Ingredients:

• chicken wings - 1000 g;
• celery stalk - 1 pc.;
• onion - 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.;
• leek - 3 pcs.;
• fresh green peas - 20 g;
• green beans - 8 pcs.;
• parsley - 2 stalks.

Cooking method:

1. Pour the wings with water along with peeled carrots, whole onions, celery stalk. Salt, pepper, boil, remove the foam, cook for 3.5 hours.
2. Cut the tomatoes into four parts, do the same with the lemon, remove the peel. Disassemble the parsley into leaves, chop the beans, cut the leek into rings, slice the olives, boil the egg hard and divide into rings.
3. Remove the wings from the broth, strain the liquid.
4. Put olives, carrots, onions, peas, beans, tomatoes on the bottom of portion molds. Decorate with lemon, parsley, meat. Pour in the broth, lay the egg on top.
5. Cool in refrigerator overnight. When serving, wrap the molds with a towel moistened with hot water.

No gelatin

• Cooking time: 12 hours.
• Servings: 12 persons.
• Calorie content of the dish: 106 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

The gelatin-free chicken jelly recipe helps to make a low-calorie, low-fat dish with a dietary character. The snack is transparent with an attractive yellow tint of the contents, a pleasant delicate taste. A healthy dish contains a lot of collagen, so 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, pour cold water over it, remove the foam after boiling. After 10 minutes, put whole peeled onions with carrots, garlic, salt and pepper.
2. Cook for 5.5 hours on low heat, strain, disassemble the meat into fibers.
3. Put carrot slices, meat on the bottom of the molds, pour in the broth, remove excess fat with a spoon. Let thicken, serve with herbs and mustard.

From pork legs and chicken

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

The preparation of jelly from pork legs and chicken is distinguished by a longer cooking process. As a result, the dish turns out bright in taste and with a rich aroma. It is good to serve as an appetizer for the New Year or Christmas table. By using pork feet in combination with whole poultry, 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.;
• lavrushka - 2 pcs.;
• black pepper - 8 peas;
• parsley root - 1 pc.;
• garlic - head.

Cooking method:

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

In a bottle

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

How to cook jellied chicken in a bottle will be clear from the instructions below. She will help to make an unusual dish that can surprise all the guests and household members gathered at the table. Unusual in it is the use of plastic bottles with a cut off neck, due to which the appetizer looks beautiful surrounded by frozen broth.

Ingredients:

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

Cooking method:

1. Dilute gelatin with water according to the instructions.
2. Pour the chicken with water, simmer under the lid for 45 minutes to remove the meat from the bones. Salt, pepper, add crushed nuts with garlic, chopped meat into the remaining juice. Send gelatin there, boil.
3. Pour into prepared bottles, cool, remove molds.
4. Cut into slices, serve.

Quick with gelatin

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

Chicken jelly is easier to prepare if you take gelatin for it. You will get a quick chicken jelly, which will be distinguished by its rich aroma and pleasant taste. It is better to take whole legs for him, without peeling the skin, so there will be more gelling substances. Traditional seasonings are carrots, onions and garlic. If desired, you can add lavrushka and herbs.

Ingredients:

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

Cooking method:

1. Wash the legs, pour water, add whole onions, carrots. Salt, cook for 1.5 hours over low heat.
2. Soak gelatin in water for half an hour.
3. Cool the meat, disassemble into fibers, mix with crushed garlic, arrange in shapes.
4. Strain the broth, mix with gelatin, heat until dissolved, not allowing the contents to boil. Pour over the meat, remove to set.

Legs with gelatin

• Cooking time: 8 hours.
• Servings: 6 persons.
• Calorie content of the dish: 176 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Jellied chicken legs will turn out to be especially saturated if you make it with the addition of gelatin. Boiled eggs combined with boiled carrots and garlic flavor will be a nice addition. Fragrant aspic will appreciate all the guests who came to the holiday, it is good to eat as a first course, combining 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 the legs with water, boil, drain, rinse the pieces and the pan, pour hot water again. Boil, add whole unpeeled carrots with onions, bay leaf, pepper, cook until the vegetables are soft.
2. Continue to cook 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. Put on a dish, decorate with a boiled egg, carrots, green peas if desired.
5. Dilute gelatin with broth after straining, pour over meat. Cool, serve with mustard.

dietary

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

How to make dietary chicken aspic, the following detailed recipe will teach, which describes all the secrets and nuances of getting a low-calorie snack. To make a fragrant treat, you will need chicken fillet, and wings, bones from the breast or back 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;
• bones from the breast - 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, pour water over it, add onion quarters, whole carrots if desired.
2. Cook over low heat for 50 minutes, skimming off the foam. Salt, season with black pepper, bay leaf. Leave for an hour.
3. Strain through a sieve, separate the meat from the bones, arrange in molds. Pour the mixture of broth with gelatin, leave in the refrigerator for two hours.

From rooster and beef

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

You will get a tasty and rich beef and chicken jelly in a slow cooker if you take an old rooster and a pork knuckle mixed with beef pulp for it. This combination will give the final taste of the appetizer an incredible richness, which will make it the housewife's signature dish and surprise all the guests at the table. Serve aspic 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.;
• a mixture of peppers - 10 peas;
• salt - 15 g.

Cooking method:

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

How much gelatin to add to chicken jelly

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

Video

Gelatin is a colorless and tasteless crystallized product that is obtained from the tissues of animals and fish. From Latin: "frozen" or "frozen". 85% of this product is protein, and most of the benefits in it are collagen.

At one time in 1845, this product was first patented by engineer Peter Cooper.

No one could understand his invention for about 50 years, people did not understand what it was, whether it was useful and where to apply it. Many thought that this was a completely useless product, until another inventor, Pearl Waite, made a delicious dessert using it and gave the name "jelly".

After this incident, the usefulness of gelatin was fully revealed and this product took pride of place in the preparation of various recipes.

Now you can use such a thickener in jelly, aspic, various creams, jellies, etc. Before use, it is better to add it to cold water and leave it there until the thickener swells. And it dissolves only in a warm liquid.

This product is used not only in cooking, pharmaceuticals also use gelatin, capsules and suppositories are made from it. It is added to shampoos and masks and used to make photographic paper. He also has alternatives - agar-agar, pectin.

The basis of such a thickener is collagen. Also included are: starch, proteins, calcium, fats, sodium, iron, carbohydrates, vitamin PP, glycine, phosphorus. Promotes the restoration of tissues and connective cartilage, promotes the speedy fusion of bones.

This is a wonderful dietary component in almost every dish in which it is well absorbed by the body.

When used in food, you can easily strengthen nails, improve hair growth and make joints more elastic. Doctors recommend that those who have osteochondrosis or arthritis, low blood clotting, problems with the heart muscle, lethargy, systematically use it in dishes.

There are practically no contraindications to it, in a very extreme case there is an allergy.

How to dilute gelatin?

Often hostesses make aspic with such a component. Thanks to him, the cold becomes refined and beautiful. But in order to achieve such a goal, how to dilute gelatin for jelly? You can buy it in the form of a crystal powder or transparent plates.

If the product is powdery, then pour it into a bowl and pour five tablespoons of boiled liquid. To prepare the finished mixture, you need to mix and let stand so that the granules increase in size.

And if such a thickener is in the form of a plate, then it can also be soaked in liquid for five minutes, then drained, squeezed and put in another bowl.

When cooking, it is better to use a water bath, for this you need to boil water in a saucepan or a regular saucepan and cover with dishes with our main component on top. Stir regularly until it melts. But it should be remembered that the temperature should not exceed 80 degrees. The better we stir, the better it will freeze later.

When the thickener is melted, the vessel will need to be removed and the liquid filtered through a sieve in order to get rid of the film and undissolved granules.

Hooray! The thickener is ready to be added to the hot water specified in the recipe.

How to add gelatin to jelly?

Thanks to this component, the jelly will come out very beautiful and neat. But you also need to know - how much gelatin should be added to the jelly?

First you need to take a glass of cold water and dissolve the whole bag in it, and then set aside for an hour after that.

Pour the mixture into an enamel bowl and put on low heat, stirring constantly until completely dissolved. We filter our solution and mix together with meat broth for jelly.

If you are preparing such a gelatin-based dish, the carrots should be finely chopped. Per liter of liquid you need to take 20 grams of gelatin. Too much of it can make the dish too hard and spoil the taste. In order to determine how much thickener is the norm, you need to draw liquid into a spoon and wet your finger in it. If it's sticky but just detaches from another finger, then it's good.

Recipe for jelly with gelatin

We take a chicken or a rooster, it will be great if the meat is homemade. We gut the body, wash it, dry it, cut it into pieces and put it in water in a saucepan. We put everything on the stove, on a strong fire. When everything boils and foam appears, remove the foam with a spoon or slotted spoon. We put a whole peeled onion, peppercorns, bay leaf and salt. Cook over low heat, after boiling, for about three hours, maybe even a little more.

While our chicken is cooking, soak one and a half teaspoons of gelatin in 100 grams of warm water and set it aside for two hours. We boil three hard-boiled eggs, press five cloves of garlic through a press and finely chop the greens. When the chicken is cooked, we pull it out of the pan, and throw out the onion, it was needed to add flavor and transparency to the broth.

We filter the broth and add our thickener there. Separate the meat from the bones and chop finely. Broiler pieces are laid out in bowls or deep plates, and sprinkle with garlic on top. We cut out an ornament from an egg: a crown, a flower or just circles, this is already at your discretion. I put greens. Pour in the broth. Let the dish harden first on the table and then in the refrigerator. And the chicken jelly with gelatin is ready!

Summing up

5 cooking tips:

• gelatin should not be brought to a boil, otherwise it will not acquire a thick consistency;
• do not take an aluminum pan for cooking, or the dish will have an ugly color and bad taste;
• if you don’t want lumps when breeding, use a warm container, preheat it with hot water, but if you still don’t get rid of them, then filter the mixture;
• do not cool the mass in the freezer, only in the refrigerator;
• vegetables for jelly, it is better to chop.

Adhering to these simple rules, your dish will be the most delicious and beautiful, and your loved ones will be delighted! Bon appetit!

mjusli.ru

Jellied meat with chicken gelatin

Aspic can be prepared not only from pork or beef, but also from chicken. Jellied meat with chicken gelatin becomes lighter. Cooking takes a little time, and the result is a tender and tasty dish. I share the recipe and hope you enjoy it.

bay leaf - 2-3 pieces;

Wash the chicken and legs, cut into large pieces. Put the pieces of chicken meat in a saucepan (I used a saucepan with a volume of 5 liters). Pour the meat with cold water and put on fire. Bring the broth to a boil, remove the foam. Pour a couple of ladles of broth into a separate saucepan and cool. Peel onions and carrots. Cut the onion into 4 parts, coarsely chop the carrot. Add onions, carrots, bay leaf, peppercorns to the broth. Close the pan with a lid, reduce the fire to a minimum and cook the jelly for 2.5 hours.

Pour the gelatin into the broth that we have cooled and mix well. Leave the gelatin to swell.

At the end of cooking aspic, add salt to the broth and mix well. Remove the saucepan from the heat and let cool. Next take out the meat. Strain the broth, add gelatin to it and mix well. Separate the chicken meat from the bones and skin, if desired, you can finely chop, or you can simply tear it into fibers.

Peel the garlic and cut into petals. Arrange the meat in forms, add the garlic. Pour broth over meat.

Put the chicken jelly in the refrigerator at least overnight. Serve with horseradish or mustard.

rutxt.ru

Recipe for "quick" jellied chicken with gelatin

Chicken jelly with gelatin is a traditional dish of Russian cuisine. It is very useful for children and adolescents who are in the process of bone and skin growth, as well as for the elderly to maintain aging joints. And in itself, this is a very tasty and beautiful dish that can decorate the festive table. Another advantage is that it can be included in the diet.

Its low calorie content allows it to be included in the diet of people who reduce their weight. At the same time, hearty and tasty chicken jelly with its calorie content of only 61 kcal per 100 g is a dietary dish.

Some are put off by the presence of gelatin as a mandatory ingredient. But gelatin itself does not "weight" the dish. Its calorie content is extremely low. For example, a tablespoon of diluted gelatin contains only 10 kcal. And its regular use in dietary nutrition will provide the body with substances that strengthen bone and connective tissues, which will positively affect the condition of hair and nails.

Preparation of the necessary products and the cooking process

How to cook jelly? This question is most often asked by young housewives. You need to start by preparing the necessary products. The most delicious jelly can be cooked from domestic chickens. A broiler chicken will also make a good jelly, but you need to add additional legs or wings.

List of required products:

• chicken weighing 1500-1800 g;
• 2 chicken legs;
• 4 wings;
• large onion;
• 2 medium carrots;
• black peppercorns;
• 3-4 bay leaves;
• gelatin 40 g;
• salt;
• 3-4 cloves of garlic.

Rinse the chicken thoroughly, remove excess fat and drain. Place in a saucepan and cover with cold water. You need to take enough water so that it only slightly covers the chicken. For this amount of chicken meat, a 5-liter pan will be enough. Therefore, it is best to cook jelly in a slow cooker. After boiling, carefully remove the foam and cook over medium heat for 15-20 minutes. In a slow cooker, this is done in the soup mode.

Then pour a couple of ladles of broth into a separate bowl. It will be needed to dilute the gelatin. If the jelly is cooked in a slow cooker, then the soup mode is set for exactly two hours. Cooking time on the stove - 2-2.5 hours.

Reduce the fire to a minimum, add the peeled carrots, peppercorns, onions and cook the chicken almost without boiling. There is an old recipe for chicken jelly that gives interesting advice on how to give the jelly a smart and bright color.

To do this, do not peel the bulb, but only rinse it thoroughly. Onion peel will give the jelly a golden color and a specific aroma.

The question arises of how to cook dietary jelly from homemade chicken. The composition of the products is almost the same. But you can not add the legs and wings. Increase cooking time. In a slow cooker, it needs to be cooked for 2.5 hours, on the stove - at least 3 hours.

Those who want to reduce the calorie content of the finished dish should collect fat from the surface of the broth several times during the cooking process. The taste of the finished dish will not deteriorate at all.

The cooking process on the stove must be constantly monitored to prevent strong boiling. When cooking in a slow cooker, you can simply forget about the boiled jelly until the end of the program.

We can say that the fastest jelly is cooked from chicken. The process of cooking jellied meat takes much more time, even in a slow cooker.

Dish decoration

About an hour before the end of cooking, soak the gelatin in the cooled broth. When the cooking time is over, carefully remove the pieces of meat from the broth with a round slotted spoon. Many people cook jelly without skin, it can be removed at this stage. The meat must be carefully separated from the bones and chopped with your hands. The knife should not be used.

It is necessary to think in advance in which particular dish the jelly will be formed. You can take a glass rectangular baking dish 30x40 cm and then cut the jelly into portions, or you can stock up on portion molds. At the bottom of the forms, you can put pieces of carrots, sprigs of greens, halves of boiled eggs. And garlic passed through the press.

The broth must be strained. If this process is neglected, then small bones and peas of pepper may be in the jelly. Add the swollen gelatin to the broth that has cooled to 60ºC and mix thoroughly. Then it is necessary to bring the broth to a boil, but do not boil.

Secrets of delicious jelly

Every housewife who has been preparing this dish for a long time has her own signature recipes for how to cook jelly.

They allow you to make the dish original and give it a unique taste.

1. It's all about the spices! If you add a little chicken spices to the finished broth: turmeric, curry, white pepper, then the jelly will become a real delicacy.
2. Freshness and only freshness! The chicken must be fresh. You should not use frozen chicken meat for jelly, especially if it is weathered or has a foreign smell. Neither spices nor long cooking will help.
3. Do not try to cook jelly only from chicken breast. It is suitable only for filling.
4. According to Russian tradition, horseradish or mustard is served with jelly. Do not neglect this!
5. Broiler chicken should not be soaked before cooking. But domestic chicken can be held in cold water for a short time.
6. Absolutely correct advice that water should be drained after boiling meat is not suitable for chicken. This is an unnecessary procedure that worsens the taste. It is much more important to thoroughly rinse the carcass and remove offal residues.

Jellied meat cooked in a slow cooker is very tasty. But it is better not to use a pressure cooker. It is suitable only for beef or pork.

gotovimsrazu.ru

Jellied chicken with gelatin

Chicken jelly does not always freeze well. In order for the jelly to freeze well, before pouring the meat with broth, dilute the gelatin in it. So the jelly is guaranteed to freeze.

Total cooking time – 3 -3.5 hours

Chicken - 1 carcass (weighing about 1.5 kg)

Carrots -2 pieces (medium)

Gelatin - 30 grams

Salt, pepper, bay leaf, garlic

How to cook jellied chicken:

Rinse the chicken well. Remove excess fat. Place in a saucepan and cover with cold water.

Boil. Remove the foam when the broth boils.

Wash and peel carrots. Cut into several pieces.

Peel the onion head and cut into two or four parts.

Add carrots, onions, peppercorns to the pan when the broth boils and all the foam is removed.

Boil the chicken until the meat separates well from the bones.

Put a bay leaf at the end of cooking.

Pour gelatin with a small amount of cold boiled water. Leave to swell according to package instructions.

When the chicken is ready, remove it to a bowl. Strain the broth.

Pour the swollen gelatin into the hot chicken broth and stir until the gelatin is completely dissolved.

Separate the chicken from the bones. Remove skin. Divide the meat into pieces with your hands or cut with a knife.

Put the chicken meat in a jellied tray. Add crushed or minced garlic. Adjust the amount of garlic according to your taste.

Cut out flowers from boiled carrots or simply cut into circles. Lay on top of the meat.

Gently pour the meat with gelatin broth. Leave in the room until the broth has cooled to room temperature. Then put in the refrigerator until the jelly is completely solidified.

Serve with mustard or seasoning with horseradish.

www.blyudaizkurizi.ru

Hello readers and guests of my blog. We continue the theme of cold appetizers and today we will analyze how to make transparent chicken jelly. And for those who missed the previous issues, let me remind you that we have already considered cooking options and cooking secrets so that it freezes without gelatin.

Today I offer you the following cooking recipes, and if you have any questions, then do not hesitate - ask, we will discuss everything.

In order to prepare this cold chicken dish without gelatin, it is necessary to take chicken legs into the composition of the products, so the broth will turn out to be more rich and fragrant. Such an appetizer will be softer than pork or beef jelly, but no less elastic and dense.

Ingredients:

• Chicken wings, necks and legs - 2 kg;
• Carrots - 2 pcs.;
• Bow - 2 pcs.;
• Garlic - 2 cloves;
• Celery - optional
• Black peppercorns - 5-7 pcs.;
• Bay leaf - 3 pcs.;
• Salt - to taste.

On a note!! It is better not to use chicken breast, as it is very dry. Take more cartilage, the more - the better!!

Cooking method:

1. Peel and wash vegetables. Cut the onion and carrot in half, garlic and celery in large circles. I put them in a saucepan.

2. Rinse the meat thoroughly and lay it on the vegetables. Fill everything with water.

Important!! The amount of water must be measured out correctly so that during the cooking process it is not added, otherwise the jelly will become cloudy and lose its transparent appearance.

2. Put the pan on the fire, wait for the water to boil. Reduce heat and add bay leaves. Cook the dish for at least 2-2.5 hours, not forgetting to periodically remove the foam. After the cartilage begins to move away from the bones, remove and discard the parsley. Add salt 10 minutes before the end of cooking.

3. After we leave our broth with meat to cool. Next, strain the broth through a colander, discard the vegetables. Separate the meat from the bones, cartilage, cut into pieces.

4. Put the meat on the bottom of the mold and pour it with strained broth, you can pepper it to taste. We send it to the refrigerator overnight until completely solidified.

5. Serve with horseradish, mustard, mayonnaise mixed with garlic, or any other hot sauce.

Step by step recipe for chicken jelly with gelatin

Now let's make a snack, which will consist of pieces of poultry meat and jelly. Such a dish is prepared much faster than the usual jelly from pork or beef.

Ingredients:

• Chicken - 1 pc.;
• Salt - to taste;
• Bay leaf - 3-4 pieces;
• Ground black pepper - to taste;
• Black peppercorns - 5-6 pcs.;
• Garlic - 4-5 cloves;
• pickled cucumbers - for decoration;
• Fresh herbs - for decoration;
• Water - 2-3 liters;
• Gelatin - 3-4 tsp.

Cooking method:

1. Fill the chicken with water and set to cook for 2 hours.

2. Salt, add bay leaf, ground pepper and peas.

3. When the chicken is ready, take it out and cool it. Separate the meat from the bones and cut into pieces.

4. Strain the broth and add gelatin, mix.

5. Peel the garlic cloves and finely cut into pieces.

6. Put meat and garlic in a deep plate, mix. Arrange cucumber slices and herbs nicely on top.

7. Pour everything with broth and put in the refrigerator until it hardens.

8. Our snack is ready. Bon appetit!!

Chicken and pork leg jelly in a slow cooker

In fact, cooking this dish is quite troublesome and long, but if you have a slow cooker with a large bowl, then feel free to use it, this will make the cooking process as easy as possible for you.

Ingredients:

• Pork legs - 2 pcs.;
• Chicken meat - 500 gr.;
• Onion - 2 pcs.;
• Carrots - 1 pc.;
• Garlic - 1 head;
• Salt, allspice, bay leaf and herbs - to taste.

Cooking method:

1. We wash the legs and meat well. Soak the chicken in cold water for several hours, it is advisable to change the water periodically. After that, place the hooves and meat tightly into the bowl of the multicooker. Add whole carrots and onions. Salt everything and add all the spices. Fill with water to the maximum. Set the "Extinguishing" mode to 5 hours.

2. After cooking, remove the meat and cool, and strain the broth, salt and pepper to taste. Separate the meat from the bones and finely chop, and chop the garlic with a knife.

3. Arrange the meat with garlic and herbs in the molds. Pour in the broth and refrigerate for 12 hours.

Pork and chicken jelly without gelatin

Another recipe where we use not only poultry meat, but also take pork parts as gelling agents. Watch the video selection, I think there should be no questions left. The snack will turn out both tasty and transparent.

Recipe for jelly in a bottle

It turns out that our delicious food can be cooked in a bottle!! In this way of cooking, you will definitely surprise everyone !!

Ingredients:

• Chicken - 1.3 kg;
• Walnuts - 100 gr.;
• Gelatin - 30 gr.;
• Garlic - 4 cloves;
• Spices - to taste.

Cooking method:

1. Dilute gelatin as indicated on the package.

2. Put the meat in a deep frying pan and simmer for about an hour, add salt and pepper. Remove from heat when the chicken is ready.

3. Separate the chicken meat from the bones and cut it, add chopped nuts and garlic. Pour out the dissolved gelatin.

4. Put the resulting mixture on fire and wait until it gurgles. Then remove from heat and pour into a one and a half-liter bottle with a cut neck. Leave in the refrigerator until cold.

5. Then carefully remove the bottle and cut into round pieces.

Cooking chicken and beef jelly

I love this cooking option very much, as the appetizer is tender, transparent and freezes well without gelatin.

Ingredients:

• Beef -1 kg
• Chicken legs, paws, wings - 1 kg;
• Beef oils - 2 pcs.;
• Bow - 1 pc.;
• Salt, garlic - to taste;
• Bay leaf - 5-7 pcs.;
• Peppercorns - 20 pcs.;
• Water - 3 l..
  

Cooking method:

1. Rinse the meat products and soak in cold water for several hours.
2. We put the soaked products in a saucepan, fill with water and bring to a boil, remove the foam. We put on a minimum and cook for 6-7 hours.
3. An hour after the end of the time, salt the broth and add the unpeeled onion, bay leaves and pepper.
4. After cooking, cool the broth and meat.
5. Strain the broth through a sieve with cheesecloth.
6. Separate the meat from the bones, cut and mix beef with chicken.
7. We put meat pieces in the form, squeeze out a clove of garlic, mix and pour the broth.
8. Remove to refrigerator. After cooling, the dish is ready.

The best recipe for transparent jelly from three types of meat

Ingredients:

• Pork knuckles - 3 pcs.;
• Lamb on the bone- 2 kg;
• Chicken - 1 pc.;
• Onion - 2 pcs.;
• Carrots - 2 pcs.;
• Garlic - 1 head;
• Greens - 1 bunch;
• Bay leaf - 3-4 pcs.;
• Salt - to taste.

Cooking method:

1. First of all, we begin to cook meat, except for chicken. Do not forget to remove the foam and cook on low heat for 3 hours.

2. After three hours, we send the chicken cut in half into the pan.

3. We clean the onions and carrots, lower them to the meat.

4. Salt the broth at the end of cooking. Take the meat to a plate and set aside. We don't need vegetables.

5. Strain the broth and put bay leaves and chopped herbs into it. Add the garlic passed through the press and let it brew.

6. Separate the meat from the bones and cut into pieces, send to the broth.

7. Remove the bay leaf and pour the mixture into molds.

8. Put the snack in the refrigerator overnight. Everything will be ready in the morning!

Well, I hope that my articles on this insanely delicious dish will help you prepare a real jellied meat. And I tried to explain everything in detail, so I’m sure that your dish will thicken and the broth will be transparent !!

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