Classic chicken jellied meat recipe. Jellied meat with chicken gelatin. Pork feet and chicken

There are many dishes that are considered quite traditional in the post-Soviet space. Chicken jellied meat can easily be classified as such. Of course, many home cooks know how to cook it. And the dish is quite simple. But tasty and festive! In the cold season, it is already customary to make aspic. By the way, the ancient Slavs used the word “jelly” to name the winter month (January).

Chicken jellied recipe

Undoubtedly, many housewives are accustomed to preparing this dish from a whole set of meats, which includes chicken (as well as pork legs, brain bones, tails, pulp - but more on that a little later). But chicken jellied meat also has its right to exist, and for many reasons. Firstly, it doesn't take that long to cook. And secondly, it’s 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 there. But you can’t pamper yourself too often. And also treat your guests and family to delicious food for the New Year or any other holiday.

Ingredients

Chicken jellied meat with gelatin does not include any special ingredients. We will need: 1 large chicken, 3 eggs, a couple of onions, 1 medium-sized carrot, 20-25 grams of natural gelatin, several cloves of garlic (optional), black pepper (and allspice is also possible) peas, bay leaf, salt. That's all the “participants in the celebration.” Now let's start cooking!

Chicken jellied meat: recipe step by step

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

2. Bring to a boil. Some people prefer to drain the first water, they say, this makes the chicken jellied meat less fatty. If you decide to do the same, then place the meat in a colander, wash the pieces and rinse the pan as well. If not, then continue cooking on the lowest heat, removing the resulting foam with a slotted spoon.

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

4. Bring to a boil. Add a carrot (whole or coarsely chopped), an onion (whole or even peeled, it will give a golden color to the chicken jellied meat with gelatin), bay leaf with pepper (peas). Reduce the heat to low until it bubbles, but slightly. And when the vegetables can be easily pierced with a fork, remove them from the pan.

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

6. Crush or crush the garlic using a machine, add to the pan and stir. Immediately remove the container from the heat and set aside to cool.

7. Remove the chicken from the pan. Separate the pulp from the seeds. Cut the meat into pieces or separate it into fibers.

8. Boil hard-boiled eggs. Cool in ice water and peel. We cut into circles or semicircles (you can also use them in shapes). We cut the boiled carrots beautifully - into slices, stars, roses - show your culinary imagination.

9. Place the chicken in small containers, garnishing 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!

May it freeze well!

It is for these purposes that edible gelatin is included in the chicken jellied recipe. It scares some housewives, asking what kind of additive it is and how will it affect the final taste of the product? Let us say right away that you should not be afraid of this substance under any circumstances, since it is completely natural and is prepared from collagen, which is found in the bones and cartilage of animal origin. And introducing it into the composition of chicken jellied meat significantly improves the solidification of the dish (as reviewed by culinary experts). Since chicken alone does not give the desired fat, and you risk getting a porridge-like mass instead of the barely quivering structure of the aspic. So, let's continue!

Final preparation

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

As you can see, this simple recipe for chicken jellied meat with gelatin is not at all difficult to implement - any novice cook can do it. It is not too labor intensive and very inexpensive. But delicious! And reviews from housewives confirm this.

Without gelatin

If you don’t like gelatin too much or you can’t use it for any reason, then you can try to cook the dish without its participation. Jellied pork legs and chicken are just as easy to prepare 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, fillet in the amount of about 1.5 kilos; and an even better option would be to take a domestic rooster), a couple of pork legs, bay leaves with pepper (peas) , onion, carrot, salt, garlic. We will use eggs for decoration.

How to cook

1. Soak the meat - at least for a couple of hours, but better - overnight. Then the clotted blood leaves it, and the skin becomes soft.
2. We cut clean ones into several parts.
3. Place all the meat in a large saucepan and add water to cover the meat. Cook until boiling. We drain the first broth, getting rid of excess fat and blood clots. We wash the meat and fill it again. Cook over low heat for 6 hours. Do not allow the liquid to boil vigorously, as in the end the jellied chicken and legs may turn out cloudy.
4. We also put the onion (unpeeled) with carrots, bay leaves, and pepper into the pan. And at the end add salt.
5. Turn off the stove and remove the meat from the broth. It should separate well from the seeds. Let it cool and separate the pulp into fibers.
6. Add crushed garlic to the prepared broth and mix thoroughly. And then strain through a sieve or cheesecloth into a colander.
7. Place boneless meat into jellied dish molds.
8. Boil the eggs hard and peel them after cooling. We use them to make decorations for food. You can also use carrots in this capacity, cutting them beautifully.
9. Pour the prepared non-hot broth over the meat in the molds. Leave to cool on the kitchen counter. And then we put it in the refrigerator (not in the freezer), covered with lids, for final hardening. Everything should turn out as it should, because the 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 unsure of their abilities, you can use a small amount of gelatin, first 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!

Chicken jellied meat with gelatin

Chicken jellied meat with gelatin is aromatic and meaty, delicate in taste. Thanks to the use of gelatin, this jellied meat is prepared from less meat and cooks faster than usual. Therefore, both the broth itself and the chicken meat turn out tastier than with prolonged cooking. And this jellied meat with gelatin freezes better and faster than traditional ones.

Compound

10-12 servings. Cooking time 2.5-3 hours. Time until ready (hardened) +3-4 hours.

• Whole chicken – 1 piece (about 1.5 kg);
• Water – 2 l;
• Carrots – 1 medium;
• Onion – 2 medium;
• Celery – 1 stalk (optional, not required);
• Bay leaf – 2 pieces;
• Allspice – 4-5 peas;
• Salt;
• Gelatin - based on 2 liters of broth.

For decoration: 1-2 eggs, herbs (parsley, dill, cilantro).

Optionally, garlic in the husk during cooking or crushed into ready-made liquid jellied meat (1-3 cloves).

Composition of jellied meat with whole chicken

How to cook

1. Cook jellied meat

• Rinse the chicken inside and out. Place in a saucepan (4.5-5 l). Pour 2 liters of cold water. When it boils, remove the foam. Reduce heat to low, cover and simmer for 1 hour.
• Add carrots, onions (you can directly in the peel, just rinse them), celery stalk, bay leaf and allspice. Cook for another 30 minutes. Add 1 tablespoon of salt.

2. Disassemble and decorate the jellied meat

• After cooking, taste the broth and add salt to taste. Remove the meat from the broth and disassemble into pieces. Chop the skin finely. Taste the meat, add salt and stir if necessary.
• Remove the carrots from the broth (set them aside for decoration). Boiled onions can also be used in jellied meat if you like it.
• Strain the broth through a colander. And cool it to the temperature required for gelatin (you can find it in the instructions on the gelatin package).

Soak gelatin: Soak instant gelatin in 0.5 cups of boiled water at room temperature, stir, let stand for 10 minutes. If the gelatin is ordinary, then it must be soaked in advance (30-40 minutes before combining with the broth). For the rest, follow the instructions for use on the gelatin package (broth temperature, required amount of your specific gelatin per 2 liters of broth/water).

• Distribute the meat among the molds and place on top of the decoration of carrots, boiled eggs, and herbs (if you will be decorating). Combine the broth with gelatin and stir until it is completely dissolved. Pour broth over meat.
• Cool the jellied meat to room temperature (about 1 hour). Cover with lids. Place in the refrigerator. After 2-3 hours it will harden.

The best side dish for tender chicken jellied meat is potatoes. Mustard and horseradish are not needed; they will somewhat coarse its wonderful delicate taste. However, as you like)).

Delicious, tender and aromatic chicken jellied meat, which cooks quickly and freezes easily!

What is needed for jellied meat
You can decorate jellied meat with carrots, boiled eggs and herbs.
Cut the chicken into pieces and place it in a large pan.

Cooking chicken jellied meat
Chicken, disassembled into pieces, in a jellied dish
Strain the broth

Decorating the jellied meat
Molds with jellied meat
Jellied meat in molds cools on the windowsill

The jellied meat will cool down to room temperature in about 1 hour.

Simple and tasty instant jellied meat

A mold with delicious homemade jellied meat!

Carrots, like onions in their husks, give jellied meat a beautiful golden color and mild taste. And it can also be used as a decoration for jelly.

Celery and spices

The aroma of celery and spices emphasizes the advantages of jellied meat and improves its taste. It's also possible without them. But it tastes better with them.

Chicken jellied meat close-up

Gelatin - how much to put, how to use

You must use the gelatin sachets you purchased strictly according to the instructions given by the manufacturer on the packaging. Gelatin can be regular (soak for 40 minutes, combine with broth and heat until completely dissolved) and instant (which is still better to soak for 10 minutes before combining with hot broth).

The density of different gelatin may also differ. Therefore, just find out how much is needed for 2 liters of broth or water. A packet of gelatin can be designed for 0.5 liters, 0.9 or 1 liter. Read what is written on the package.

What to make jellied meat in

Jellied meat freezes best in flat, wide molds. The deeper the container, the longer it will take to harden.

Delicious chicken jellied meat with gelatin added

• 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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  Calories: Not specified
  Cooking time: 180 min

  
  Delicious chicken jellied chicken with gelatin will certainly take a special place at your holiday. Dietary aspic will appeal to adults and children. This cold dish is ideal for a healing menu or proper nutrition. The step-by-step recipe with photos on our website will reveal all the secrets of how to prepare jellied meat. I also advise you to try this one.
  
  
  
  Products:

  - chicken thighs – 500 gr.,
  - water – 2 l.,
  - carrots – 1 pc.,
  - onions – 1 pc.,
  - fresh parsley – 1 bunch.,
  - garlic – 3 cloves,
  - instant gelatin – 1 tbsp.,
  - ground black pepper,
  - salt,
  - bay leaf – 2 pcs.

  Necessary information.
  Cooking time is approximately 3 hours.

  Recipe with photos step by step:

  
  
  
  
  1. First of all, wash the chicken thighs and place them in a pan.
  Tip: The top skin should not be removed. It will make the broth fatty and rich.
  
  
  
  
  2. Then peel the onions and carrots, rinse them under water, and add them to the chicken parts. Add bay leaf.
  Tip: Unpeeled onions will give the broth a golden color due to the skins.
  
  
  
  
  3. Pour in a liter of water and bring to a boil, drain the water.
  Tip: To keep the broth yellow-transparent, you need to constantly skim off the resulting foam and fat.
  
  
  
  
  4. Then add water again, wait until it boils, add salt and cook for 1 hour with the lid tightly closed on low heat.
  
  
  
  
  
  
  5. Remove chicken and carrots from the broth and cool. Strain the liquid through a gauze cloth. Pour 50 ml of liquid into a separate container and add the required amount of gelatin. Stir and wait until the mass increases in size.
  Tip: For instant gelatin to swell for 5 minutes, regular gelatin for 30 minutes.
  
  
  
  
  6. Take portion molds, place finely chopped garlic and black peppercorns on the bottom, pour in broth. Cut the carrots in the form of curly flowers or simply into circles and place on top. Decorate to taste, for example with olive slices and herbs. Mix all ingredients. Heat the gelatin slightly, stir until completely dissolved and add to the broth. Pour halfway into the molds and refrigerate for 2 hours.
  
  
  
  
  7. The next step is to cut the chicken meat from the bones, then cut it into small pieces, add it to the cooled jellied meat, and add broth to the brim. After this, put the contents in the refrigerator for another 2 hours to harden.
  Tip: The liquid should completely cover the plate. This one turns out very tasty too.
  
  
  
  
  8. After the broth has frozen, you can carefully remove it with a knife and turn it over. Place on a plate, garnish with parsley leaves. Serve frozen with horseradish or mustard.

  Bon appetit!

  Chicken jellied meat can become a real decoration for your table! This tasty and tender dish will be appreciated by all your household and guests. To prepare chicken jellied meat, you will only need a couple of hours of free time, but keep in mind: you should prepare it in advance, because it, like any other one, will have to spend 4 hours in the refrigerator.

  Ingredients

  Recipe for chicken jellied meat with gelatin

  First you need to thoroughly wash the chicken and remove excess fat. To prepare jellied meat, you will need a large saucepan that can hold 4 liters of water. Place chicken, onions and carrots in it and fill it all with water. Bring the contents of the pan to a boil, collect the resulting foam with a spoon, then cook the meat and vegetables over low heat for about two hours.

  When the chicken is done, remove it from the pan along with the vegetables and set it aside. You won't need the boiled onions anymore; you can simply throw them away. Cool the meat broth and skim off any congealed fat. Add enough water to the pan so that its total volume is 3 liters. Then salt the broth, add pepper and bay leaf.
  
  The jellied meat can be shaped using muffin tins. Now it’s time to pour the gelatin into the pan and mix it well until completely dissolved. Cut a clove of garlic in half and throw it into the broth, let it brew a little. Make sure that the broth does not cool down - if you reheat it a second time, this procedure will worsen the taste of the future jellied meat and slow down the process of its hardening.

  Separate the chicken meat from the bones and place in serving molds. Decorate each mold with slices of boiled carrots. Now pour the broth into the molds and put them in the refrigerator for 4 hours. After this time, your jellied meat should be completely frozen. If you are worried that this time is not enough, a safe bet is to put it in the refrigerator for the whole night.

  In addition to boiled carrots, you can decorate jellied meat with other boiled vegetables, each time slightly changing its appearance and giving the dish some variety. You can add boiled eggs and green leaves to the jellied meat. Vegetables can be cut not into traditional circles or cubes, but into various shapes.