Jellied chicken legs with gelatin. You might like these recipes. Recipe for homemade chicken jellied meat with gelatin

25.12.2023

Hello, friends! Ekaterina is in touch with you. The New Year is approaching, and you know we can’t do without jellied meat. This Russian appetizer literally flies off the table in the first hours. For me, everyone just loves her.

This is because, besides, there is always room on our table for others. Today I propose to include chicken jellied meat among these, especially since it is not as high in calories as pork and beef. How do you like it? I think it's positive.

Tell me, do you make real Russian jellied meat or jelly at home, what are your favorite ingredients, what do you add to it? Do you use gelatin or create without it? Share your best practices and secrets, I will be very grateful.

Chicken meat does not have gelling properties, so you will have to use gelatin in this jellied meat. But this will not spoil the taste, especially since gelatin is a substance that helps our bones, it strengthens them. Eating such a delicacy is a pleasure.

And if you also use your imagination and ingenuity, you can create wonderful masterpieces in the kitchen. Do you remember last time I showed you a jellied cake, I hope you prepared it without difficulty and captivated everyone with your culinary talent.

We will need:

chicken - 1 pc.
carrots - 2 pcs.
salt -1.5 tsp
bay leaf - 3-4 pcs.
cilantro or coriander - 5 g
onion - 1 pc.
black peppercorns - 6 pcs.
garlic - 6 cloves
chicken egg - 1-2 pcs.

Cooking method:

1. Take a fresh chicken carcass, you can cut it into pieces if you don’t have a large pan, or cook it completely without cutting anything. Before cooking, the chicken must be washed.

2. Next, turn on the stove, pour water into the pan, place the chicken and bring to a boil; as soon as the water starts to boil, you will see foam on the surface. It should be removed completely using a slotted spoon, or it is better to drain all the broth altogether. The first broth is said to be unsuitable for food if it is store-bought chicken. Therefore, you again fill the bird with water and cook, and when it boils, skim off the foam, reduce the heat to low and cook until done.

Don’t forget to make the broth rich, you need to add salt to taste, add bay leaves, peppercorns, peeled carrots, and onions. Add the bay leaf at the very end of cooking for 10 minutes.

After the chicken is ready, you will need to remove all the vegetables and strain the broth through a sieve. Let the meat cool.

3. Boiled carrots, by the way, you can also use fresh ones, it depends on how you prefer, so make funny figures out of them, these can be geometric, but also Christmas trees, snowflakes, etc.

4. Peel the garlic cloves, and then chop them into thin pieces; if you don’t like garlic very much, you can omit it at all, or chop it smaller.

5. Now it’s time to cut the meat; usually for jellied meat, the meat is separated from the bones by hand. You can use a fork or knife for this purpose. Place the pieces of meat on the container in which you will serve.

6. Now think about how to make the dish elegant. You can arrange it like this, as shown in this photo. Chicken eggs must be boiled in advance and peeled. Don't forget to wash the celery leaves. What a deal, it turns out so beautiful.

7. Now take the gelatin and pour it into a bowl, dilute it with half a glass of hot water, let it stand and swell, in general, there are instructions on every gelatin package, read it and do as it is written. After swelling, mix gelatin with broth, stir and pour into the dish. Place in the refrigerator to harden, covering with a lid. Bon appetit!

Interesting! By the way, you can use agar-agar instead of gelatin.

Assorted pork feet and chicken

I think no one will argue that by adding pork legs to the jelly we will get an even tastier dish, especially since we can do without gelatin. Let's learn how to cook jellied meat so that it turns out lean and transparent, the way everyone is used to eating it.

We will need:

pork hooves (feet) - 2 pcs.
chicken fillet - 3 pcs.
chicken ham - 2 pcs.
onion - 1 pc.
carrots - 1 pc.
salt - 3 tbsp
black peppercorns - 5 pcs.
Bay leaf

Cooking method:

1. Wash the pork legs in water, and then fill them with cold water in a 5 liter saucepan. Put this pan on the fire, add chicken legs or drumsticks there. Also peeled carrots, peppercorns, but put the onions in their skins, just rinse them well, this will give a cool color. Those who wish can add additional peeled garlic cloves.

After the water boils, take a slotted spoon or a special spoon with holes and remove the foam; if this is not done, the color of the jellied meat will be cloudy. Cook (4-5 hours) then over low heat until cooked, precisely on low, so that everything cooks well.

Foam will appear periodically, so when you see it, remove it immediately. At the end of cooking, add the bay leaf and let the broth sit for another 5 minutes.

2. After the broth has almost cooled, remove the meat and everything else from it. But, before doing this, remove all excess fat from above. Notice how the onion has become, with its help the broth is now amber in color.

The pork leg meat should separate well from the bones, and so should the leg meat. Cut the meat into fibers with your hands and place in a special form.

Take cups and place pieces of carrots in them; you will need to cut them into half circles. Decorate with green leaves. Then came the turn of the meat.

3. Before pouring the broth into the jellied meat, be sure to stir it with a ladle so that everything is distributed evenly. Pour into the cups, then cover them with lids and place in the refrigerator to cool until set overnight.

4. When serving, you can turn the cup over and enjoy the beautiful pattern. Serve with horseradish and good humor. Make your loved ones happy!

Video on how to cook chicken jellied meat with gelatin

You can watch another option for cooking this dish in this video, do not forget that this dish is healthy, because it contains a small amount of fat, because chicken meat is dietary, and gelatin helps strengthen joints, in general the benefits are obvious, do it this dish:

Chicken jelly with beef and pork

Such jellied meat from three types of meat will be the most delicious, who disagrees with me? It will be tender and taste quite amazing, all the ingredients will seem to melt in your mouth. In general, lick your fingers.

We will need:

pork knuckle - 1 pc.
chicken legs - 2 pcs.
beef meat - 300 g
carrots - 2 pcs.
parsley and dill - a bunch
garlic - 4-5 cloves
onion - 1 pc.
laurel -2-3 pcs.

Cooking method:

1. Place all types of meat in a five-liter saucepan and cover with water for 1 hour, leave to stand. All the blood that is in the meat will go into the water. Drain this water and pour in another. Now add the peeled onions and carrots, bay leaf. Bring to a boil, skim off the foam and simmer over low heat for 4-5 hours.

Vegetables can be removed earlier, after about 1 hour. Remove the meat after the broth has cooled slightly.

2. Then squeeze the garlic into it through a press. Add salt and pepper to the broth, chopped parsley and dill, stir and bring to a boil.

3. Cut all the meat into a cup, remove the bones. Don’t mince it, as they say, the larger the meat feels in your mouth, the tastier it is.

Interesting! You can grind the meat in a meat grinder, this is optional.

Taste the meat to your taste; you may need to add salt or pepper.

4. Now take a bowl and put slices of boiled carrots, some greens, then meat on the bottom and fill with broth. The broth should be warm or hot. The hardening time in the refrigerator is 8-10 hours. To then turn it over so that the jelly is well removed from the dishes, dip the bowl in hot water for 1 minute.

You don’t have to turn it over, but cut it into pieces like a cake and eat it.

How to cook jellied meat without gelatin

Now let's prepare jellied turkey legs and chicken, but we won't use gelatin. It is the legs that will give us the desired effect; if you don’t have turkey legs, then use regular chicken legs. Use legs at the rate of 1 kg legs = 2 kg chicken or other poultry meat.

We will need:

turkey legs - 3 pcs.
chicken legs - 5 pcs.
salt - 0.5 tbsp
carrots - 1 pc.
onion - 1 pc.
allspice peas - 3 pcs.
black peppercorns -4 pcs.
Bay leaf
greenery
garlic - 4 cloves

Cooking method:

1. The legs will need to be soaked in water for 1 hour so that all the blood comes out, then drain the water and remove the skin from the legs; it will not be needed. Do the same with the paws, first tar them and remove the skin.

Place the legs and hams in a saucepan and cover with water. The water should just cover the meat; when boiling, remove the foam, add peppercorns, spices, peeled carrots and onions. Cook over low heat with the lid closed for 5 hours. Oh, and don’t forget to add salt and bay leaf at the end of cooking, half an hour before it’s ready.

Important! The broth should simmer, not boil; if it bubbles, it will affect its color; it will be cloudy, not transparent.

2. Once everything is ready, skim off the fat from the top of the broth. Take out all the ingredients. Squeeze the garlic cloves into the broth, passed through a garlic press, stir, no need to cook.

3. Flatten the meat, distribute among plates, garnish with herbs and carrot pieces.

4. Pour in the broth, which will need to be filtered through a sieve in advance. Send the plates to a cold place to harden. Serve with horseradish or other sauce.

I offer you another option for making jelly from chicken feet and without gelatin:

Chicken pig in a bottle

And now I want to cheer you up, those who are bored now, look below at this beautiful creation. I think you should take note of this idea, because it would be perfect for a special event or holiday.

Such a cool and mischievous pig will delight and make everyone laugh. Using this technology, you can prepare this dish using your proven and favorite recipe, I offer another one, so to speak, cold cuts.

We will need:

pork legs - 2 pcs.
beef leg - 1 pc.
chicken meat -0.5 kg
onion - 1 pc.
carrots - 1 pc.
bay leaf - 2-3 pcs.
allspice peas - 6 pcs.
garlic - 5 cloves
sausage for decoration
salt to taste

Cooking method:

1. Place all types of meat in a large saucepan, then turn on the heat and cook until boiling, skim off the foam. Turn the heat to the lowest setting, cover with a lid and let simmer for 5 hours. After 2 hours, add peeled carrots and onions to the broth. 15 minutes before readiness, add allspice, garlic through a garlic press and bay leaves into the broth. Don't forget to add salt to your taste.

2. Remove the meat from the broth, let it cool, then separate everything from the bones and cut into small pieces.

2. Place these pieces in a plastic bottle; the bottle must first be thoroughly washed with baking soda.

3. Strain the broth through a sieve and then pour through a funnel into the bottle. Cover with a lid and place in the refrigerator to set overnight.

4. Then carefully pierce the bottle with a sharp knife and remove it. How can I make this easier? You need to cut it in half, and then just put the two halves of the meatloaf together.

5. Make ears and a tail from sausage, and eyes from olives or black olives. Place on lettuce leaves and decorate with cherry tomatoes. Bon appetit! The little pig is ready for the meal, and you are ready for the tasting))).

Recipe in a slow cooker from pork knuckle, legs and chicken

Do you like to cook in a miracle cooker to spend less time? After all, in just 2 hours you can boil the meat in a pressure cooker so that it separates itself from the bone. Then quickly get to work, don’t waste time, do it with our heroine from this video:

That's all, friends! Don't forget that I have a group in contact, I will be happy to wait for new subscribers. Write your reviews, comments, wishes. Have a nice day and good mood everyone. Bye bye!

Traditional Russian jelly is an ideal dish for a holiday table. But the symbol of the next year, 2019, will be the pig. Let's not offend her and prepare chicken jellied meat with gelatin.

There are many ways to cook and serve it. Chicken of any category is taken as a basis, used alone or combined with other types of meat.

Fabulous . A dish of breast and thigh fillet is prepared with gelatin.

Chicken jellied meat with gelatin - classic recipe

Classic chicken jellied meat will be the best alternative to pork jelly on the New Year's table. It does not require long cooking, has a wonderful dietary taste and looks presentable for a holiday menu.

Bright strokes of carrots and fresh herbs, added by an inventive cook, will create an exquisite canvas of an attractive and appetizing dish. Create, try, dare!

For preparation you will need:

3 chicken thighs;
1 carrot;
half an onion;
2 cloves of garlic;
1 tsp. peppercorns;
2 bay leaves;
1 tbsp. l. gelatin;
1.6 liters of water;
parsley.

Step by step recipe:

Place chicken, carrots, onions, and garlic in one pan. Add peppercorns and bay leaves and salt. Pour in one and a half liters of cold water. Place on the stove and cook for two hours.

Drain the aromatic broth from the finished products. Remove the skin from the thighs and remove the bones. Cut the meat into thin strips. Place in a bowl for aspic.

Cut the boiled carrots into rings, finely chop the fresh parsley. Place carrot rings on top of chicken and sprinkle with herbs.

Add gelatin to 0.1 liters of cold water. Leave for 10 minutes to swell.

Are the granules swollen? Add to the broth, mix thoroughly. Pour this mixture over the jellied meat products. Place in the refrigerator overnight.

How to cook chicken jellied meat with gelatin in a slow cooker

Kitchen aids, multicookers, have long proven their versatility. They can also prepare jellied meat. The proposed video describes the cooking process in the Redmond SkyCooker RMC-M800S multicooker. But you can adapt it to other brands of kitchen appliances.

Do you want to achieve high density meat jelly? Add 10-15 grams of dissolved and swollen gelatin to the chicken broth. The finished dish will keep its shape for a long time even when warm.

As decoration, use boiled carrots, any fresh herbs or boiled eggs.

1 chicken weighing 1.3 – 1.5 kg;
0.5 kg chicken feet;
1 onion;
1 carrot;
2 bay leaves;
5 clove inflorescences;
5 peas each of black and allspice;
1 tbsp. l. salt;
1300 ml water;
fresh herbs;
2 garlic cloves.

Cooking process:

1. Remove the phalanges with claws from the chicken feet. Cut the chicken carcass into pieces. Do you want to rid your dish of excess fat? Remove the skin.

2. Place chicken meat, peeled carrots and peeled onions into a multicooker pan. Add both types of peppers, cloves, bay leaves and salt. Fill with water to the maximum fill level indicated on the side of the container.

Note! The onion is added for taste. Onion skins give the broth a beautiful amber hue. Does this culinary experiment confuse you? Peel the onion.

3. Set the “Stew” program on the multicooker display and select meat as the object to cook. The process will take four hours at a temperature of 100? C.

4. Remove the finished meat from the broth, remove it from the bones and separate it into fibers with your hands or cut it with a knife. Cut the carrots into slices, finely chop the garlic.

5. Place carrot rings and several sprigs of fresh herbs on the bottom of the jellied bowl. Cover with a layer of chicken meat. Add chopped garlic.

6. Pour in the strained broth. Place in the refrigerator for 4-5 hours.
Do you want to present your prepared dish beautifully? Place the container with jellied meat up to the level of the edges for a while in a vessel with hot water.

Its walls will warm up, and the meat jelly will easily fall behind them. Tip onto a plate and carefully remove the dish in which the jellied meat froze.

Now guests will be able to appreciate not only your culinary skills, but also your artistic taste!

Chicken jellied meat in a pig-shaped bottle for New Year 2019

The recipe presented below is not good because of the unique composition of the ingredients or the specific method of preparation. Its “trick” is its original design.

On the eve of the New Year, housewives are scratching their heads over the festive menu. It should be tasty, nutritious and beautiful. Another important condition: no pork! After all, the patron of the next year, 2019, is the yellow earthen pig.

Make it the center of the New Year's table, greet the hostess of the coming year!

Prepare jellied meat products according to any of the presented recipes. Boil the chicken meat, separate from the broth. Remove the seeds, cut into small pieces or mince.
Note! We need a fairly dense jellied meat. After all, we've set our sights on culinary sculpture! Add more chicken feet to the mixture. Still not sure about the consistency? Use a gelling agent. Read on the bag of granules how much gelatin to add to the available amount of liquid.
Choose a suitable plastic bottle. You will be satisfied with a fairly voluminous container with a wide neck. Alternatively: cut the neck of the bottle a couple of centimeters above the shoulders.
Place the meat and seasonings in the bottle and pour in the broth. Place in the refrigerator to harden.
Has the jellied meat acquired sufficient density? Carefully cut the plastic on both sides. Release the meat jelly and place on a plate.
Start decorating. Insert sausage triangles into the cuts on both sides of the stylized head. The sausage circle will act as a snout. Attach it with toothpicks, mark the nostrils with drops of mayonnaise. Also make the tail from sausage. To do this, cut the circle in a spiral.

Our pig will “look” with eyes made of olives or clove buds. Provide the pig with green thickets on all sides, and place a pile of mustard in front of the patch. Well, we did everything we could for her. Now let her try for us too!

How to cook jellied meat with pork - the best recipe

Wash and soak the meat thoroughly. There may be excess blood in it. Under the influence of high temperature, its protein will coagulate and the broth will become cloudy. When using store-bought meat, such a risk also exists, but on a smaller scale.

During industrial production, technologies for slaughtering and bleeding the carcass are observed.

Product composition:

chicken – 1.2-1.7 kg;
pork knuckle – 1.5-2 kg;
onions – 1 pc.;
carrots – 1 pc.;
garlic – 1 head;
peppercorns – 1 tsp;
bay leaf – 3 pcs.;
gelatin – 20 g;
salt to taste.

Step-by-step cooking process:

Rinse the pork meat and soak in cold water for a couple of hours. Change the water and put it on the stove. After boiling, drain the broth and refill the pan with clean cold water. Cook for about 2-3 hours over low heat.
Add chicken to pork. Add the peeled whole carrots and the onion cut into four pieces to the pan. Add some salt. Cook for another 2-3 hours.
Remove meat and vegetables from the hot broth. Remove the meat from the bones and chop, cut the carrots into pieces.
Strain the broth. Place chopped meat and carrots in it.
Add pepper, chopped garlic cloves and bay leaves.

If necessary, add salt. Put it back on the fire. Bring to a boil.

Do you doubt the stickiness of the broth? Add some soaked gelatin. It guarantees that the jellied meat freezes.

Pour the jelly mixture into molds and store in a cool place.

Chicken breast and turkey jelly

We recommend that those who are fighting a fierce battle with extra pounds pay attention to this recipe. The meat component of jellied meat includes two types of dietary poultry meat. White chicken breast fillet is complemented by turkey thigh tenderloin.

To reduce the calorie content of the finished dish, when cooking meat, the broth is drained twice. The basis for the jelly is the liquid poured in for the third time.

Boiled chicken and turkey serve as a source of healthy protein, which is so necessary for losing weight during a diet. And gelatin plays the role of a chondroprotector for joints overloaded with excess weight.

The dish contains:

chicken breast fillet and turkey thigh – 1.3 kg;
water – 1-1.5 l;
bulbs – 2 pcs.;
garlic – 1-2 cloves;
black peppercorns – 1 tsp;
salt – 1 tbsp. l.;
gelatin – 1 sachet;
seasoning for meat.

Cooking steps:

Place well-washed meat in a saucepan. Fill it with water and place it on the stove. Has the water boiled? Drain it and repeat the manipulation.
Add onion, pepper, seasoning and salt to the liquid poured in for the third time. Cook with meat for one hour.
Do not rush to add a large portion of salt at once. It's better to break this process into several stages. “The under-salting is on the table, and the over-salting is on the back.” We used to never stand on ceremony with careless housewives!
Separate the finished meat from the liquid. Cut into small pieces.
How to dilute gelatin is indicated on the bag of granules. Leave it to soak in cold water for about one hour. Stir the swollen jelly and heat slightly. Has the consistency become a little thinner? Pour into strained broth.
Squeeze the garlic through a press into a bowl intended for freezing jellied meat. Distribute evenly over the entire bottom area. Cover with a layer of chopped meat on top.
Pour in broth. Place in a cool place.

When forming jellied meat, proceed from your own preferences.

Do you like jelly? Distribute a portion of meat among several vessels. At the same time, increase the amount of broth. Let the level of gelatin filling significantly exceed the level of the meat layer.

For you, the most delicious thing about jellied meat is the meat? Limit the amount of liquid when cooking it. Let the broth only lightly cover the meat pieces.

Homemade chicken and beef recipe

The demand for jellied meat as a holiday dish is due to its remarkable properties, which help get rid of hangover syndrome. But not everything is so simple.

The benefits and harm to the body depend on the amount drunk and eaten at the table. The fats contained in jellied meat carefully line the inner surface of the stomach, limiting the absorption of alcohol. In large quantities, aminoacetic acid included in this dish neutralizes the toxic decomposition products of ethyl alcohol.

On the other hand, heavy meat broth overloads the liver and pancreas.

Products:

beef shank - 1.4 kg;
chicken ridges – 0.6 kg;
onions – 1 pc.;
carrots - 1 pc.;
bay leaves - 4-5 pcs.;
allspice and salt to taste;
green parsley for decoration.

Cooking steps:

Rinse meat products. Remove any remaining giblets from the chicken spine. Their presence in the broth will negatively affect its transparency.

Fill with water and place on the stove. Is the broth boiling? Drain the liquid and descale the dishes. Now our broth will be light and transparent. Pour in clean water and cook again for two and a half hours. During cooking, carefully remove foam and excess fat.

Place whole carrots and onions into the pan. Cook over low heat for another 3.5 hours.

An hour before cooking, add salt and pepper, add bay leaves. At the end of cooking, remove vegetables and meat from the broth. Cut the beef into small pieces. Clean the chicken spine from meat fibers with your hands.

Place pieces of beef at the bottom of the form to set the jellied meat. Alternate them with chicken. Cut the boiled carrots into rings. Spread over meat layer.

Sprigs of green parsley will add freshness, brightness and aroma to the jellied meat. Decorate the top layer of the dish with them. Add garlic to your taste. Press it into the mold with the meat before pouring.

Pour in the strained broth. Place in the refrigerator overnight. Let it thicken and set.

Is the jellied meat frozen? Warm it up slightly. Drain the liquid broth and add gelatin. Leave for an hour to swell. Heat, stirring, over low heat. Let the granules dissolve completely. Bring to a boil and immediately remove from heat. Do not cook under any circumstances! Gelatin may lose its properties. Strain through a sieve, pour the jellied meat back in and refrigerate to harden.

Chicken roll in a bottle with gelatin

Chicken jelly a priori does not take much time from housewives. The use of gelatin further reduces time costs. It is enough to fully boil the chicken meat, and natural collagen will ensure a high rate of hardening.

Gelatin proportions depend on your own preferences. For classic jellied meat, 20 g per 1 liter of liquid is enough. Do you want a higher product density? Bring the portion of granules to 40-50 grams.

The chicken roll should have enough consistency to cut with a knife. Couldn't achieve this? Increase the dose of gelatin.

Ingredients:

water – 1.5 l;
chicken legs – 2 pcs.;
gelatin – 20 g;
bay leaves – 3-4 pcs.;
salt – 1 tsp;
garlic – 2-3 cloves;
black peppercorns.

Step-by-step preparation:

Rinse the chicken meat and fill it with water. Season with salt, add bay leaves and garlic. Place on the stove and cook for about 40 minutes over medium heat. Don't forget to descale during cooking. Its presence will negatively affect the transparency of the broth.
Drain the broth from the boiled meat and strain it. While stirring constantly, gradually add gelatin granules. Stir well until they dissolve.
Remove the bones from the chicken meat and separate it into small pieces with your hands.
Choose a liter plastic bottle with a fairly wide neck. Place the meat pieces in it. Add peppercorns and chopped garlic cloves in any way. Fill the bottle halfway with broth. Screw on the lid and mix its contents thoroughly by shaking vigorously. Add broth to the top and refrigerate for 7-8 hours.
Cut the plastic with a knife on both sides. Release the frozen roll. Cut it into rings before serving. Serve and decorate in any way you like. Greens, vegetables, mayonnaise and mustard seasonings are suitable for this. Give free rein to your imagination. It’s up to you to add even more personality to this extraordinary dish!

Dietary transparent jellied meat “I’m losing weight”

Another option for meat jelly for those who adhere to the Dukan protein diet. Its essence lies in the consumption of nutritious, but low-calorie foods rich in protein. At the same time, there is a taboo on carbohydrate foods.

The brainchild of a French nutritionist allows you to lose weight without physical and mental stress for the person losing weight and his body.

Light jellied turkey breast can be eaten for dinner or as a snack without any consequences for your figure. It can even be used for pancreatitis. Just exclude hot seasonings. Have turkeys been in your area for a long time? Use chicken breast. Just remove the skin first.

turkey breast, fillet – 0.5 kg;
water – 2.5 l;
onions – 1 pc.;
bay leaf – 1 pc.;
peppercorns;
salt.

For decoration:

greenery;
egg.

For the jelly:

water – 300 ml;
gelatin – 5 tbsp. l.

Cut the meat into pieces and place in a saucepan. Pour in water, add onion, pepper and bay leaf. Place on the stove. Has the water boiled? Reduce heat intensity and cook for 1.5 hours. Half an hour before cooking, add salt.
Remove the boiled meat from the broth. Cool slightly and separate into fibers by hand.
Place one slice of garlic, a sprig of fresh herbs and a slice of boiled egg at the bottom of the containers for freezing the jellied meat. Fill the vessels with pieces of meat.
Dissolve gelatin granules in cold water. Leave for 30-40 minutes to swell.
Strain the broth. Carefully pour the swollen gelatin into it. Stir vigorously with a whisk.
Fill containers with a set of products for jellied meat with gelatin broth. Place in the refrigerator to harden.

Assorted jellied meat made from beef, pork and chicken

The most delicious jelly is made from several types of meat. The lucky ones who have the opportunity to cook it from homemade chicken, or better yet, a rooster, will fully enjoy the unforgettable taste and aroma of this dish.

The dish contains beef. This meat requires a long time of cooking. And pork for jelly should be cooked for a long time. Therefore, you should give preference to a pressure cooker as the least time-consuming cooking method. In just 2 hours of cooking, the meat will be cooked. All that remains is to grind it, pour in the broth and cool.

Be careful not to boil over high burner heat. Under its influence, the protein will coagulate and the broth will become cloudy.

Delicious and satisfying jellied meat is ready! If only some mustard or horseradish would go with it, life would be wonderful and easy!

You will need:

beef;
pork;
chicken;
Bay leaf;
ground black pepper and peppercorns;
carrot;
bulb;
garlic;
20 g gelatin per 1 liter of broth.

Cooking steps:

Place the washed meat in a pan with cold water. Place whole peeled carrots, peeled onions, peppercorns and bay leaves in there. Place on fire. After the broth boils, periodically remove scale from its surface. Cook on the lowest heat for 6-8 hours. At the end of cooking, add salt.
Remove the finished meat from the pan. Finely chop. Place in jelly molds.
Cut the carrots into thin circles. Place on top of the meat.
Grate the garlic on a fine grater or squeeze through a press. Distribute among plates with jellied meat.
Place gelatin granules in cold water. Leave to swell for an hour.
Place the swollen gelatin in a water bath, stir vigorously until smooth. Pour into the strained meat broth.
Fill the molds with jellied meat with gelatin broth and place in the cold for a couple of hours to harden.

Jellied meat recipe with white wine: video

We present video instructions for preparing chicken jellied meat with the addition of white wine. Take for him various parts of the chicken carcass: white breast fillet, red drumstick meat and thighs with fat.

The dish will acquire an appetizing taste and aroma.

chicken – 700 g;
onion – 1 pc.;
peppercorns – 4 pcs.;
Bay leaf - ? PC.;
cloves – 1 pc.;
carrots – 1 pc.;
wine – 2 tbsp. l.;
gelatin – 25 g;
parsley.

Cooking steps:

Rinse the chicken pieces and place them in a pan of cold water. Bring to a boil, skim off the foam, add salt.
Add onion, carrots, spices and green parsley to the meat. Cook over low heat until done.
Remove the boiled meat from the broth and separate from the bones. Using a sharp knife, cut into cubes.
Strain the broth and season with wine. Soak the gelatin in a small amount of water for half an hour, then dilute it in hot water and boil along with the broth.
Pour a little broth into the bottom of the jellied meat mold and let it harden. Place carrot slices and fresh herbs on top of the jelly. Cover with a layer of chicken meat.
Pour in the remaining broth and leave to set in a cold place.

How to decorate traditional jellied meat: photo

Are you preparing jellied meat for the holiday table? Be creative and imaginative. Otherwise, a tasty and healthy dish risks getting lost among the ceremonial treats.

It is better to decorate the jelly before pouring. Boiled and canned vegetables, eggs, and fresh herbs are suitable for this. Focus on bright colors and contrast. Against the background of the calm colors of the meat jelly, boiled carrots, egg whites and yolks, sprigs of dill and parsley look advantageous. All of these products taste great together.

Edible decor can be placed on top of the meat layer and filled with broth. Serve the finished dish on the table in the same container.

Another serving method involves removing the jellied meat from the container to set. Are you planning this option? Place vegetables for decoration on the bottom of the plate, cover with meat and fill with broth.

Soak the container with the frozen jellied meat in hot water for a while, then tip it onto a serving plate. Use thin-walled dishes as a form for jellied meat. It will be easier to extract the jelly from it.
Options for festive decoration of dishes are presented in the videos.

Chicken saltison: tasty, fast, inexpensive

Don't let the intricate name of this dish scare you. In fact, this is a cold chicken appetizer, something between jellied meat and sausage. It came to us from Polish and Belarusian cuisine. Quickly gaining popularity, it became a real culinary hit in Russia and Ukraine.

A tasty and satisfying dietary dish consists of a minimum amount of ingredients and is prepared very quickly. Take any chicken meat as a basis: carcass, breast, thighs. The energy value of this dish is less than 120 kcal. Don’t even doubt whether you can eat it on a diet.

Ingredients:

chicken meat – 1.2 kg;
salt – 1 tsp;
ground black pepper – 0.5 tsp;
gelatin – 20 g.

Preparation:

Cut the chicken into small pieces. Place in a saucepan.
Salt, add pepper, add gelatin. Mix well.
Select a container with a larger diameter and pour some water into it. Place a pan with chicken meat inside, covered with a lid. A gap is required in the area of the bottom and walls between the pans. Place on the stove. Cook in a water bath for two hours. Under the influence of high temperature, the meat will release juice and cook in it until cooked. Not enough juice? Add some water.
Remove the boiled chicken from the pan and separate the meat from the bones. Choose a suitable form for saltison. One of the best options is a cardboard box with a square section for juice, milk or kefir. Do you want a round sausage? Soak the box in water for about an hour. The hard ribs will soften, and you will effortlessly give the bag a rounded shape.
Place the meat pieces in the prepared box and cover with the chicken juices from the pan.
Press down the meat with a spoon. Press down slightly while it hardens. Otherwise, the bulk of the broth will remain at the bottom, and jelly will not form in the upper layers of the meat.
Place in the refrigerator. The gelling agent will set in about 1.5 hours. Cut the bag with scissors and take out the saltison. Cut it into mugs and serve.

liters Use our recipes when preparing for the New Year's feast.

Chicken jellied meat does not always freeze well. To ensure that the jellied meat freezes well, before pouring the broth into the meat, dilute gelatin in it. This way the jellied meat is guaranteed to harden.

Total cooking time – 3 -3.5 hours

Preparation - 15 minutes

Number of servings – 4-6

Difficulty level - easily

How to cook –

What to cook with –

Kitchen - (Russian)

Products:

Chicken - 1 carcass (weighing about 1.5 kg)

Onion – 1 head

Carrots -2 pieces (medium)

Gelatin – 30 grams

Salt, pepper, bay leaf, garlic

How to make chicken jellied meat:

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

Boil. Skim the foam when the broth boils.

Wash and peel the carrots. Cut into several pieces.

Peel the onion and cut into two or four parts.

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

Cook the chicken until the meat is well separated from the bones.

At the end of cooking, add bay leaf.

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

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.

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

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

Carefully pour the broth with gelatin over the meat. Leave in the room until the broth cools to room temperature. Then put in the refrigerator until the jellied meat is completely frozen.

Serve the jellied meat with mustard or horseradish seasoning.

Bon appetit!

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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:

Rinse the breasts, clean the legs, cut off the ends, and cover with cold water for 2.5 hours.
Place the ingredients in a multicooker bowl, season with garlic, bay leaf, and salt. To fill with water.
Simmer in the appropriate mode for five hours.
Cool, disassemble the meat with your hands, discard the onion and garlic, cut the carrots into circles.
Strain the broth, pour in the gelatin.
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:

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

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.
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.
Remove the wings from the broth and strain the liquid.
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.
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:

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.
Cook for 5.5 hours over low heat, strain, and separate the meat into fibers.
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:

Chop the stems, cover with water for 1.5 hours, and peel.
Wash the chicken, cut into pieces, remove skin and excess fat.
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.
Remove the meat, cool, remove the bones.
Remove the vegetables, strain the broth, and collect the remaining fat from the surface.
Chop the garlic and sprinkle over the meat placed in the molds. Pour in broth.
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:

Dilute gelatin with water according to instructions.
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.
Pour into prepared bottles, cool, remove molds.
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:

Wash the legs, add water, add whole onions and carrots. Add salt and cook over low heat for 1.5 hours.
Soak the gelatin in water for half an hour.
Cool the meat, separate it into fibers, mix with crushed garlic, and arrange in molds.
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:

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.
Continue cooking until the meat is soft (about four hours), add salt.
Season with crushed garlic, remove the meat, remove the bones, cut into pieces.
Place on a dish, garnish with boiled egg, carrots, green peas if desired.
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:

Wash the fillet, add water, add quartered onions and whole carrots if desired.
Cook over low heat for 50 minutes, skimming off the foam. Add salt, season with black pepper and bay leaf. Leave for an hour.
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 a 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:

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.
Pour water two centimeters above the level of the meat, turn on the soup mode for six hours.
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.
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

Today, our diet increasingly includes chicken meat. It's affordable and accessible to everyone. There are a lot of recipes for its preparation, but we will prepare chicken jellied meat at home. Who said that jellied meat must be made from pork? Not at all, chicken jellied meat will turn out no less tasty, but also low in calories. Yes Yes! Those losing weight, take note! By the way, white meat contains a lot of protein and amino acids. Scientists have proven that those who prefer to eat chicken over other types of meat suffer from colds much less often due to the presence of valuable microelements in it. In addition, the collagen that is formed when cooking the broth is good for joints and skin, which means jellied meat helps prolong your youth.

First, a list of necessary products:

Chicken parts - drumsticks, thighs, necks, legs and some breast - 2 kg
Onions - 2 pcs.
Carrots - 2 pcs.
Garlic - to taste
Peppercorns - 8-10 peas
Bay leaf - 2-3 pcs.
Salt - to taste

To decorate the jellied meat:

Greenery
Carrot
Boiled eggs
Green pea

The most important step in preparing jellied meat is the choice of meat. To obtain a beautiful transparent broth, it is better to use lean meat; excess fat will make the broth cloudy. Of course, home-raised chicken is held in high esteem, but store-bought chicken is just as good. The shins, thighs, necks and paws are best suited for jellied meat. The presence of cartilage tissue in the bones will give the broth viscosity to harden.

Before you start cooking, be sure to soak the chicken for an hour, this will remove blood clots that can affect the quality of the broth. Most often, such clots occur in the lower legs and thighs.

Separate the skin from the chicken and trim the fat as desired, this way you will get a dietary jellied meat. Then place the meat in a saucepan, add water and place on the stove. As soon as the water in the pan boils, you need to drain it, rinse the chicken, add water again and put it on the fire to get a beautiful clear broth.

The next time it boils, lower the temperature on the stove so that the meat simmers and the broth does not boil away. Do not forget to remove any foam and fat that will form.

If you use homemade chicken, you need to cook it an order of magnitude longer! Poultry meat has tougher meat fibers!

The meat should be cooked for at least 3-4 hours until the meat begins to fall away from the bone. And as a result of long cooking, the broth turns out rich and very tasty.

Take your time, cooking jellied meat takes a long time. But only with proper, high-quality cooking of meat will you get the desired result.

An hour, an hour and a half before being ready, add vegetables to the broth with the meat. First cut the carrots and onions into large pieces. It is better to add pepper, bay leaf and seasonings that you like half an hour before cooking.

Leave the finished broth to cool. Remove and put away the vegetables, we will need carrots, but the onions will no longer be useful. Once the broth has cooled, remove the chicken and strain the broth if necessary.

Now let's start cutting the meat. Remove the meat from the bones and separate the chicken fillet into small pieces. If desired, pass the fillet through a meat grinder, this will make the jellied meat more uniform. Although personally, I prefer just finely chopped meat.

Grind the garlic in a way convenient for you, through a garlic press, or finely chop it. Cut the carrots into slices or cubes.

In a pre-prepared form, pour a little broth and lay out the chicken, adding garlic.

Place carrots and egg halves on top of the chicken fillet and garnish with fresh herbs. Pour the broth over the meat and vegetables, cover the dish and refrigerate overnight. The jellied meat will freeze for at least 5-6 hours.

If you are preparing jellied meat as a dish for a holiday, I advise you to decorate it with boiled eggs and green peas, and also add herbs. To do this, boil the eggs in advance. Carrots left over from the broth with chicken, cut them into circles or stars, separate the eggs from the shell and cut into quarters. Place green peas and carrots on the bottom of the mold, place eggs around the edges, pour a little broth and put in the refrigerator for half an hour so that the jellied meat sets, then add the chicken fillet with garlic.

This is not the only option for decorating a dish. I'll talk about this a little further.

Do not freeze jellied meat under any circumstances! It will completely lose its taste!

How to cook chicken jellied meat with gelatin

Did you know that jellied meat and aspic are different dishes? In aspic, gelatin is used in the ingredients, since it is cooked exclusively from dietary tender parts of chicken. And jellied meat freezes even without gelatin due to bone cartilage and ligamentous tissue. In fact, there is no huge difference; when gelatin is added, the frozen broth will turn out more jelly than in jellied meat without it.

Ingredients:

Chicken fillet, breast - 1.5 kg
Carrots - 2 pcs.
Onion - 1 pc.
Gelatin – 20 g
Garlic - 3-4 cloves
Pickled cucumbers - 2 pcs.
Boiled eggs - 2-3 pcs
Spices - bay leaf, peppercorns
Salt - to taste

Place chicken fillet in a saucepan and bring to a boil. Drain the first broth, rinse the chicken and the pan. Pour hot water from the kettle and put it on the stove, and after boiling, reduce the heat.

Add peeled carrots and onions to the chicken broth. When the vegetables become soft, remove them from the pan. Add bay leaf and peppercorns. It is better to add salt at the end of cooking. Cook for a total of 1.5-2 hours.

Then remove the chicken from the pan and shred the fillet into small pieces.

Pour the gelatin with warm broth and let it swell for about 20 minutes. Then dilute the gelatin in the hot broth and stir until the lumps disappear.

Add a boiled egg, carrots and pickled cucumbers to the form in which the aspic will harden for decoration. Place chicken fillet on top.

Fill the mold, cover with a lid or cling film and put it in the refrigerator to harden.

In 5-6 hours the chicken jellied meat will be ready! Bon appetit!

Chicken jellied meat in a slow cooker

More and more technology is becoming part of our lives, making life much easier. The multicooker is just one of them. You put the food inside in a saucepan, choose a program and you have a lot of time for other things. A sort of lifesaver in the kitchen. It turns out that even jellied meat can be successfully cooked in a slow cooker! Look.

I have prepared for you a video recipe for chicken jellied meat in a slow cooker

How to make chicken aspic in a bottle

Another way to surprise your household is to prepare chicken aspic in a bottle. This ideal dish is suitable for both breakfast and a holiday table. Walnuts will add special charm and originality to this dish. And it’s not difficult to prepare, now check it out.

Ingredients:

Chicken - 1 piece
Walnut – 100 g
Gelatin – 30 g
Garlic - 3-4 cloves
Ground pepper - to taste
Salt - to taste

Cut the chicken into small pieces and place it in a cauldron or any deep frying pan. Place on the stove and close the lid. This way the chicken will stew in its own juice for about 40 minutes. Season with salt and pepper. Do not open the lid often to prevent the liquid from evaporating.

Once the chicken is ready, cool, remove from the bones and cut into pieces. Dilute gelatin as indicated in the instructions with water.

Peel the garlic and chop. Chop the walnuts as finely as possible. And now mix everything in the frying pan or cauldron where the chicken was stewed, the juice from the chicken should remain there.

When all the ingredients are mixed, take a 1.5 liter clean plastic bottle, cut off the neck and pour the jelly into it. Then put it in the refrigerator for 4-5 hours. When the jelly hardens, it is very easy to remove it from the bottle by cutting it with a stationery or kitchen knife.

Chicken aspic with walnuts has a special taste that your whole family will love. This dish will decorate any holiday table. Cook with pleasure!

Festive decoration of chicken jellied meat

Everything is simple here. If you decide to prepare jellied meat for a celebration or some holiday, make it in separate portions - this option will be convenient if you celebrate in a narrow circle. Surprise your loved ones with your imagination; there are several options below for you.

Prepare jellied meat as in the descriptions above with or without gelatin. Take the required number of molds, place the egg halves on the bottom, chicken with garlic on top and fill with broth. Looks original!

Jellied snack in stacks. Surely there are ordinary glasses at home into which you can pour jellied meat. An interesting and useful idea for a holiday. I'm sure everyone will be delighted.

But if you have a feast for the whole world, this method is not for you. Don't rush to get upset. There are many options for how to beautifully decorate chicken jellied meat and serve it to guests. I'm sure you won't be left indifferent!

It’s very tasty and unusual to decorate jellied meat with shrimp. Your guests will appreciate the taste. This shape can be achieved by placing a glass in the middle of the mold or using a ready-made muffin tin, into which you pour the jellied meat, placing shrimp and green peas on the bottom. Beauty!

It's winter outside and I want a sunny mood. Add canned corn, red bell pepper, carrots to the jellied meat, and garnish with cranberries on top. Bright and tasty.

New Years is soon. A Christmas tree on the table will be very relevant. To do this, you will need a special form in the shape of a Christmas tree, it is not too late to purchase it.

I hope that for such holidays as New Year, Birthday and other important events, a beautifully decorated jellied meat can become the king of the holiday table. This is the beauty I spotted on the Internet.

How to make jellied chicken legs at home

Housewives take note - a very simple and tasty recipe for jellied chicken feet. This jellied meat is considered very beneficial for joints. And it turns out to be a budget-friendly dish.

As you can see, jellied meat is quite an affordable, beautiful, satisfying and very tasty dish, which is suitable for both a family dinner and a festive feast.

Cook for your family and friends, don’t be afraid to experiment! Jellied meat is a dish of all times and will be appropriate on any table and for any occasion. Bon appetit!

And if you liked the recipes and ideas, share the link with your friends.