Chicken jelly with gelatin is a very tasty dish with simple recipes. Recipes for making jellied chicken without gelatin Jellied chicken wings recipe

24.08.2021

The simplest and most budgetary dish for the festive table is chicken jellied meat. Each method of its preparation has its own characteristics, which will be useful if the hostess wants to cook a truly delicious dish. There are many recipes for chicken jellied meat, and each of them is worthy of attention.

Chicken meat itself does not have any gelling properties. Therefore, in order to cook jellied meat based on pure chicken meat, you have to use gelatin. It does not spoil the taste of the dish and, moreover, helps to strengthen bones.

For cooking you need:

0.5 kg of chicken fillet;
0.5 kg of chicken legs;
2 carrots;
2 cloves of garlic;
salt;
pepper;
Dill;
40 g of gelatin.

Step by step recipe:

Pour gelatin with water and leave to swell.
Pour 3 liters of water into a large bowl. Put on fire.
Rinse the meat thoroughly under running water, remove the skin. Place the blanks in a saucepan.
Season with salt, cover and cook over low heat for 45 minutes.
Peeled carrots are also sent to chicken.
Periodically remove the resulting foam during cooking.
Take out the cooked vegetables and chicken, leave to cool in a plate.
Add the swollen gelatin to the slightly cooled broth, dissolve.
Chop the dill and garlic. Fill the prepared trays to the bottom.
Carrots, cut into small cubes, are also sent to the bottom of the dish.
Remove the meat from the bones and cut into small pieces. Spread evenly on the bottom of the dish, pepper.
Pour the broth over and leave to cool just on the table.

To harden, the jellied meat should be left in the refrigerator for 6 - 8 hours.

The finished dish is traditionally served with bread and mustard.

Cooking with chicken wings

Jellied meat prepared on the basis of chicken wings turns out to be tender and tasty.

It will need ingredients:

chicken wings - 1000 g;
onion - 1 pc .;
carrots - 1 pc.;
gelatin - 4 tsp;
purified water.

Step by step cooking:

Pour cool water over the wings. Put on fire until boiling.
Cook for about 2.5 - 3 hours. 30 minutes before being ready, place the whole peeled vegetables in the liquid.
Soak the gelatin in the broth previously poured into a glass. Cool and dissolve.
Salt the fragrant composition 10 minutes until tender.
Take out chicken ingredients, cool and disassemble.
Put all parts of the meat in a prepared dish. Strain the liquid through a fine sieve and pour over the chicken.
Jellied meat cooled at room temperature is sent to freeze in the cold.

Such jellied meat turns out to be tasty and keeps its shape for a long time, even after standing on the table for a while.

Salting the dish is necessary at the last stage to make the meat soft and tender.

Chicken legs recipe

On such a part of the chicken, there is a sufficient amount of tasty and soft meat.

To prepare a dish based on it, you will need:

4 chicken legs;
2 onions;
1 carrot;
2 tsp gelatin;
2 bay leaves;
salt.

Stage-by-stage production:

Rinse the hams thoroughly under running water and cook in a saucepan over the fire. After 10 - 15 minutes, remove the meat and strain the liquid.
Place the ham back into the pot, add the peeled vegetables and bay leaf. Simmer for at least 120 minutes.
Before the end of cooking, it is worth pouring out a little broth, dilute the gelatin in it and pour it back into the common bowl.
Before turning off the heat, salt the hot mixture and remove the chicken from it.
Separate the meat from the bone, put on a dish and pour over the broth. Leave to harden in the cold for 3 hours.

If desired, carrots and herbs are sent to the bottom of the dish before pouring the broth.

Chicken breast meat

To prepare chicken jellied meat with breast-based gelatin, you will need the following components:

1 chicken breast;
onion - 1 pc .;
Bay leaf;
salt;
black pepper;
15 g gelatin;
1 liter of water;
2 cloves of garlic;
1⁄2 carrot;
Dill;
beet.

Step-by-step cooking:

Rinse the chicken thoroughly and place in a saucepan with onions and spices. To fill with water. Put on the stove.
Simmer until the main product is cooked.
Take out the meat, cool and cut into pieces.
In the broth without onions and bay leaves, squeeze the garlic through a press and add the previously diluted gelatin.
Boil carrots and beets, cut into thin slices. Divide the greens into small branches for decoration. Put everything on the bottom of the molds.
Spread the chopped meat in a layer and pour over the broth.
Leave to harden in the cold for 60 - 150 minutes.

The dish turns out to be beautiful and festive in appearance. You can use forms of any size.

Chicken thighs

To make a small portion of quick jellied meat you will need:

2 chicken thighs;
1 carrot;
1 stalk of celery
2 cloves of garlic;
1 onion;
4 allspice peas;
2 bay leaves;
gelatin;
salt;
water.

To cook jellied meat, you need:

Pour the washed thighs with water in a saucepan and place it on the stove. When boiling, remove the foam from the liquid.
Put all the ingredients in the broth, except for the gelatin and salt. Cover and cook over low heat for 150 minutes.
Add salt 10 - 15 minutes until tender.
Get and cut the meat. Strain the broth with a sieve. Pour in the dissolved gelatin.
Put the finished ingredients in layers, pour the broth and leave the cooled jellied meat to freeze in the refrigerator for 2 hours.

Multicooker cooking technology

To simplify the processes, you can cook jellied meat in a multicooker. Thanks to this kitchen technique, you don't have to keep a close eye on the time, because the program ends automatically.

Required Ingredients:

0.5 kg chicken breast;
0.3 kg of shins or thighs;
1 carrot;
1 onion;
5 cloves of garlic;
1 bay leaf;
20 g gelatin;
salt.

Step by step cooking:

Peel and rinse vegetables. Rinse the meat thoroughly.
Put all the ingredients in the multicooker bowl and pour the water.
Set the mode "Jellied" or "Soup", or "Simmering" for 90 minutes.
Strain the cooled broth with a sieve and combine with prepared gelatin.
Disassemble the meat and place it on the bottom of the dish along with the pieces of vegetables.
Pour the prepared liquid over the food and leave to set in the refrigerator. This will take about 2 hours.

As a decoration for a festive tasty dish, it is allowed to use herbs and vegetables to taste.

Chicken feet

There is also a budget option for jellied meat - from chicken legs.

For him you will need:

1000 g chicken legs;
800 g of chicken meat;
bay leaf;
carrot;
ground black pepper;
salt;
5 peppercorns;
water.

We will cook like this:

Peel and wash vegetables.
Pour hot water over the chicken legs, steam for 2 - 3 minutes, and then peel off the skin and claws.
Pour all elements with water in a deep saucepan and cook for about 3 hours.
Add salt and pepper 7 to 10 minutes before cooking.
Remove meat from bones, chop.
Put the boiled vegetable ingredients in the first layer on the bottom of the prepared containers, then the meat. Cover with liquid.
Leave the dish alone for 2 - 3 hours - let it harden.

Chicken feet have enough gelling agents to stop using gelatin. However, if there are doubts about this, you can add this ingredient additionally.

Before serving the form, turn over and remove the jellied meat on a dish so that the bright vegetable decoration is on top.

Chicken legs

It will be possible to prepare excellent chicken jellied meat without the use of gelatin at all.

For this you need:

0.65 kg drumsticks;
0.45 kg of paws;
1 onion;
1 carrot;
2 cloves of garlic;
salt.

Step-by-step recipe:

Wash the meat components, place in a saucepan, add water.
When the contents of the dishes boil, drain all the liquid and pour in a clean one. Cook over low heat.
Peel vegetables, place in a bowl with boiling broth as a whole and cook for 3.5 hours.
Strain the liquid through a fine sieve. Chop the boiled carrots, chop the garlic. Select and finely chop the finished meat from the legs.
Lay the chicken in an even layer, and then the vegetables into the mold. Pour in broth.
Put the cooled dish in the cold for 1.5 - 2 hours.

Several recipes for chicken jellied meat with and without gelatin will help diversify the diet, decorate the festive table. Rumor has it that earlier the current jellied meat (aka jelly) was prepared in wealthy Russian houses from the products left after the feast and was given to the servants. After it, the French chefs improved it, diversifying it with ingredients and seasonings, turning this little appetizing dish into a real masterpiece. An obligatory component of jellied meat is meat - pork, rabbit, beef or chicken. It is the latter that is considered the most dietary and useful of all of the above.

In order for the jellied chicken with gelatin to turn out, it is necessary to take the carcass of an adult bird and drumsticks. They will give the brew natural gelatin, which will contribute to the further good solidification of the dish.

Jelly is prepared from:

chicken - 2.5 kg;
chicken drumsticks - 500 g;
onions - 2 pcs.;
carrots - a couple of pieces (you can do without it);
lavrushka;
peppers (black and allspice) - 5 pieces each;
garlic;
gelatin - 1-2 packages.

The chicken is cleared of entrails - they are not needed for the jellied meat. The meat is thoroughly washed and stored in a large container. After that, it is poured with clean water, taking into account the fact that it will be much less by the end of cooking.

When the water boils, the fire is reduced to a minimum. A couple of yellow unpeeled onions should be put in a saucepan with the meat - they will give the broth a beautiful golden hue. Cook the dish under a not tightly covered lid for at least 6 hours. It is important to ensure that the water does not boil, otherwise the broth will be cloudy and ugly.

Half an hour before the end of cooking, you can add figuratively chopped carrots to the water, which must be removed after cooking with the meat. Salt, spices are added to the broth, and it is cooked for another 15 minutes.

Separately, in a small container, you need to dilute the gelatin in the broth, pour it into the brew and, after boiling for a few minutes, turn it off. The less meat was cooked on the bone, the more gelatin you need to add.

Boiled meat, divided into fibers or finely chopped, is placed in specially prepared containers or bowls. Carrots are sent there and everything is poured with hot broth. Optionally, add a couple of dill and parsley sprigs.

The spilled brew is sent to the cold. If it was cooked correctly, the jellied meat will harden and be ready for use after 5-6 hours.

Chicken aspic without gelatin

To cook jellied chicken without gelatin, you need to choose more meat on the bone. Be sure to add poultry legs to the brew - an inexpensive, but such a necessary product for the quick hardening of the broth.

For 10 liters of water, you need to stock up:

chicken or chicken legs - 900 g;
shins - 400 g;
paws - 0.5 kg;
onions, carrots;
garlic;
bay leaf;
salt and spices to taste.

The chicken must be gutted, washed, divided into parts and folded into a deep container. Next, you need to send the shins and cleaned legs. Everything is filled with clean water, covered with a lid and cooked until boiling. When the water begins to boil (it is important not to miss this moment), you need to reduce the heat and add the unpeeled onion to the container.

The broth should be boiled for at least 5 hours so that the fire under it only melts. 40 minutes before the end of cooking, chopped carrots are added to the water, after another 25 minutes - spices, salt and garlic.

From the brew, without turning off the fire under it, remove the meat, divide it in portions in a container and then pour the broth. Set to freeze in the cold for 6-7 hours.

From chicken legs

From the legs, you can make a quick jellied meat, which will take only a couple of hours to cook. Such a dish will help out those who do not have time to prepare traditional jelly, which needs to be cooked almost all day or all night.

To prepare a quick jelly, you should stock up on:

chicken legs - not less than 1.2 kg;
carrots and onions;
a head of garlic;
gelatin;
salt and spices.

The hams are washed under running water, poured with clean liquid so that it covers the meat and is about 10 cm higher than it. Then add the onion, carrots and cook the brew over low heat for about 90 minutes. After this time, spices, salt are added to the container, and the food is cooked for another 30 minutes.

After the meat is completely cooked, it must be removed, put in portions in containers or other suitable containers. A diluted bag of gelatin should be introduced into the broth, boil it and pour the meat. When the broth has cooled down, the containers with it should be placed in the cold until it solidifies completely.

Chicken wings

Every housewife can cook jellied chicken wings. As a result, the dish is tasty, satisfying and aromatic. It takes a long time to cook such a jellied one.

To prepare a dish, you should take:

chicken wings - 1 kg;
salt, spices, peppercorns;
garlic;

The wings, pre-washed, are folded into a saucepan, filled with water so that it covers the meat by 50 mm. After boiling, the broth should be cooked for at least five hours, adding previously unpeeled onions.

30 minutes before the end of cooking, the broth is salted to taste, seasoned with pepper, spices, garlic. At the end, the meat is removed from the golden liquid, separated from the bone and folded into a container. Gelatin, previously diluted in water, is added to the broth and after 10 minutes of cooking, the broth can be poured onto the meat. The bay leaf and large spices must be removed without fail - as they steep, they can give a rich, not very pleasant aftertaste.

Breast diet dish

Diet jelly is suitable for people who keep fit and those who have diseases of the digestive system. In taste, it is no different from the traditional hearty jelly, but in terms of calorie content it will be much lower.

To prepare it, you should take:

chicken breast - 1.5 kg;
water - 8 l;
gelatin - 25-35 g;
spices;
onions, carrots, garlic.

Remove the skin from all the brisket (excess fat is useless), add water and cook for 3 hours. If foam appears, remove it with a slotted spoon. At the very beginning of cooking, an onion must be added to the broth. 40 minutes before cooking, add spices to taste, carrots and garlic to the brew.

After the meat is boiled and it is easy to separate from the bones, you can take it out and put it in containers. In order not to burn your hands while cutting the meat, you need to take it out and then cut it on the board using a knife and fork. Carrots and greens are laid on top of the meat.

After cooking, the broth should be filtered, add diluted gelatin to it and pour into containers with meat. The jelly will harden for about 8 hours. Serve well with mustard or horseradish.

Pork leg and chicken aspic

A hearty and nutritious jelly is obtained from pork legs and chicken.

To prepare it, you should take the following ingredients:

pork shank - 1 pc .;
chicken legs - 3 pcs.;
pork knuckles - 2 pcs.;
pork meat - 800 g;
onions, carrots, garlic;
the root of the parsley;
peppercorns;
laurel leaves;
spices.

The meat is washed and soaked for a few minutes. After it is sent to the container, filled with water and sent to the fire. Onions lay down immediately, carrots and garlic 1 hour before cooking. Spices are added 30 minutes before the end of cooking the meat.

Boil the jellied meat for at least 6 hours, then take out the meat, disassemble it, remove the cartilage and skin, and put it in portioned containers. Add figured carrots on top, you can add some green peas and quail eggs - they will decorate the finished dish.

You can not add gelatin to the broth, just pour it into containers on the meat and set to freeze. After the brew has completely solidified, you can beautifully remove it from the container and serve it on a flat plate, garnished with herbs. To do this, turn the container with the jelly onto a dish, wrap it with a hot towel. When the sides are slightly thawed, the jellied meat can be easily removed from deep dishes.

Chicken jelly in a slow cooker

Cooking jelly in a multicooker is as easy as shelling pears - the smart machine will maintain the desired temperature throughout the entire cooking process until the meat is completely cooked.

Jelly is prepared from:

whole chicken - 2 kg;
legs - 600 g;
bulbs, carrots;
garlic, bay leaf;
salt and spices.

The meat is pre-cleaned, soaked in water and then folded into a bowl. Vegetables and all spices are sent next, water is added. Cook the dish in the "Stew" mode for 4.5 hours, then add the garlic, boil for another 15 minutes, remove the meat and vegetables. The chicken must be separated from the bone, cut and put into bowls, putting the carrots on top. Pour the broth over the products and set in the cold.

No matter how you call it - aspic or jelly, the recipe for chicken aspic is almost the same. Delicious execution of a dish that is ideal for everyday meals or decoration of a festive table. In the presented methods of cooking, everyone will find an option for their personal taste.

Aspic is what is primarily associated with the New Year. A huge number of variations of cooking methods have been invented, but the classic recipe based on chicken meat remains the most popular to this day.

Ingredients:

chicken carcass - 3 kg;
onions - 2 pcs.;
carrots - 2 pcs.;
garlic;
gelatin - 2 sachets.

Step by step recipe:

The meat is washed and folded into a separate container, after which it is filled with water.
Placed on the stove, turn on medium heat. As it boils, the flame decreases to a minimum.
The onion is added to the pan along with the husk to obtain a noble golden hue.
Cooking time 7 hours with the lid slightly removed.
Active boiling of the broth is not allowed in order to avoid turbidity.
About half an hour before the end of cooking, vegetables and spices are added to the pan, after which everything is cooked for another 10-15 minutes.
In a separate bowl, gelatin with broth is diluted, and then poured into a container and boiled for another two minutes.
The boiled meat is separated from the bones, crushed and laid out in bowls together with the carrots. Poured with broth.

If cooked correctly, it will take about 5-6 hours to solidify. Chopped herbs can be used as decoration.

Cooking with chicken legs

Today, chicken meat is gaining more and more popularity. It is delicious and relatively inexpensive. After all, it is absolutely not necessary to cook jellied meat from pork. A dish of chicken legs will become a worthy table decoration.

Ingredients:

shins - 1.5 kg;
onion - 1 pc.;
carrots - 1 pc.;
garlic - 3 cloves;
gelatin - 2 sachets.

Cooking method:

The shin is thoroughly washed.
All the meat is placed in a container with a volume of at least 2.5 liters, the pan is filled with water. Placed on the stove.
After boiling, the liquid is drained, changed to a pure composition, the cooking process continues.
Peeled onions and carrots are added to the broth. As it forms, the foam is removed.
Cooking time is about 4 hours.
20 minutes before the end of the process, gelatin is diluted in a small amount of warm liquid and poured into the broth. When ready, it is filtered.
The vegetables are cut, the meat is separated from the bones and cut into small pieces.
Then everything is distributed together on trays, and chopped garlic is laid out on top, everything is evenly poured with broth.

After cooling down, the food should be refrigerated for 2-3 hours. Decorate with a variety of boiled vegetables and parsley if you wish.

Jellied chicken wings

This dish can be prepared by the most inexperienced housewife. Chicken jelly with gelatin turns out to be very satisfying and aromatic.

Ingredients:

wings - 1 kg;
garlic - 4-5 cloves;
onions - 2 pcs.;
salt, peppercorns;
seasoning for aspic.

Cooking method:

Rinse the meat, put it in a separate container, add water and put on fire.
After boiling, add the unpeeled onions to the saucepan. Cooking time - at least 5 hours.
30 minutes before the end, salt the broth, season with pepper and spices, add garlic.
Pour gelatin diluted in warm water into a saucepan and cook for another 10 minutes.
At the end of the process, separate the meat from the bones, put in a tray.
Remove all large spices from the broth and pour over the meat.

Setting time 3-4 hours in a cold place. Fast, simple and incredibly delicious!

Chicken leg aspic

When using this recipe, the hostess can be sure that her jellied meat will freeze. Indeed, chicken legs contain a very large amount of natural gelatin. And therefore, there is simply no need to purchase it specifically in the store.

Ingredients:

legs - 1 kg;
chicken - 0.8 kg;
carrots - 1 pc.;
onion - 1 pc.;
water - 1.5 l;
salt pepper;
Bay leaf.

Cooking method:

Pour boiling water over the chicken legs and set aside for 5-10 minutes. Then remove the skin from them and cut off the claws.
Rinse the meat under running water.
Put chicken pieces, paws, onions and whole carrots in a separate container.
Pour everything over with water and bring to a boil. Then reduce heat to low and cook for 3.5 hours. Skim off the foam in the process.
At the end, remove the meat in a separate bowl, add spices to the broth and boil for another 5-7 minutes. Salt.
Separate the meat from the bones and place it evenly on deep bowls.
Pour with broth and set aside.

Final readiness time - 4-6 hours. But it will be better if you leave the chicken leg jelly overnight. Carrots can be used to decorate a finished meal.

With chicken fillet

Jellied meat is a delicious dish, especially when served with horseradish and a slice of black bread. And when you add hot potatoes, not a single guest will remain indifferent to such a meal.

Ingredients:

fillet - 0.8 kg;
onion - 1 pc.;
carrots - 1 pc.;
garlic - 2 cloves;
gelatin - 15 g.

Recipe:

The meat is thoroughly washed and, together with onions, bay leaves, salt and pepper, is added to a separate container. Then it is filled with water and put on fire.
The fillet is boiled until tender, the foam that appears in the process is removed.
The meat is taken out and crushed thoroughly. Onions and bay leaves are removed from the water.
Garlic and gelatin are added to the broth, everything mixes well.
Sliced boiled carrots and greens are laid out in silicone molds.
The meat is placed on top and the broth is poured.

Setting time is approximately 4–5 hours. You can also use boiled beets as decoration. It will also give an unusual color to the dish. Jellied meat is removed from the mold very easily. The dish will become especially tasty when served with mustard.

How to cook from thighs

Despite the fact that the dish looks more like chicken jelly or aspic, it tastes like a real jellied meat. After all, the main thing is not the name, but the taste that cannot be forgotten.

Ingredients:

thigh - 2 pcs.;
carrots - 1 pc.;
garlic - 2-3 cloves;
onion - 1 pc.;
gelatin - 2 packs.

Recipe:

Thighs are laid out in a saucepan and filled with water. Then the broth is heated to a boil over low heat.
Next, all the ingredients are placed in the water, with the exception of salt and gelatin. And it is cooked for another 1.5 hours.
The food is salted and left on the fire for another 15 minutes.
Remove the meat and divide into small pieces.
Strain the broth and mix with gelatin. Set aside to cool.
Put the meat in special containers and pour over the broth.

Setting time is 5-6 hours. As a decoration, you can use the remaining vegetables, a boiled egg, olives and herbs.

Chicken jelly in a slow cooker

Jellied meat in a multicooker differs in that there is no need to monitor the condition of the broth. It comes out perfectly transparent and clean.

Ingredients:

chicken - 0.8 kg;
chicken paws - 0.8 kg;
onion - 1 pc.;
carrots - 1 pc.;
garlic - 4 cloves.

Cooking method:

The skin is removed from the legs, the claws are separated. The meat is thoroughly washed.
Chopped chicken and legs are placed in a multicooker. Everything is filled with water.
The "Extinguishing" mode is set. Cooking time 1 hour.
At the end of the process, the broth is changed to a pure composition, and the meat is washed.
The bowl of the appliance with food is filled with water again. At the same time, onions, carrots, salt, pepper, bay leaves are added. Next, the dish is prepared in the same program.
Cooking time 4 hours.
At the end of cooking, the meat is removed into a separate container and divided into small pieces.
Chopped garlic is added to the broth.
The meat and chopped carrots are divided into molds, then everything is poured with broth.
The food is set aside until it cools down, after which it is sent to the refrigerator overnight.

Chicken legs recipe

For preparation, you will need any auxiliary element for solidification - gelatin, agar-agar. You need to dilute it according to the instructions on the package.

Ingredients:

ham - 1 kg;
onion - 1 pc.;
carrots - 1 pc.;
agar-agar.

Cooking method:

Rinse the legs thoroughly, fill the pot with drinking water and bring to a boil.
Cook for 15 minutes over low heat, then drain the broth.
Fill a container with meat with water, add vegetables and seasonings.
Cook over low heat for 2.5 hours. Season with salt.
Drain the broth into a separate bowl.
Separate the meat from the bones and cut into small pieces.
Add agar-agar to the broth and mix everything thoroughly.
Arrange the meat on plates, pour in and set aside to cool.

Setting time is 4–5 hours. The main New Year's dish is ready. Serve with mustard or table horseradish.

Scientists have proven that the preference for chicken meat over other products helps to strengthen the immune system due to the content of essential trace elements. As well as improving the condition of the skin thanks to the collagen that is formed during cooking.

Bon Appetit!

No related materials

Jellied meat, according to foreigners, is a strange cold shivering dish. But we love it and eat it with pleasure not only for the New Year, but even in summer. Yes, this dish takes several hours to cook, but it also lasts for a long time. Fatty? Not always, if you cook it from chicken, its individual parts, or with the addition of other lean meat.

Aspic or jelly?

First, let's try to figure out why, even in the title of the article, we stipulated that we would talk about chicken jellied meat without gelatin. Because there are several professional terms that define the difference in the preparation of a dish: jellied meat, jelly, aspic. At different times, in different places, different meanings were put into these concepts: somewhere aspic is a jellied fish, and somewhere it is frozen berry soup. But increasingly, the following values are used to determine cooking methods and ingredients.

Jellied meat is a cold appetizer that is served before the main course, always with hot sauces: horseradish, mustard, mayonnaise, or even ketchup. Up to 80% of any meat, 20% - frozen broth, in which this meat was boiled. The meat set is cooked so long that the meat is separated from the bones. At the same time, collagen is digested, which is so beneficial for the joints and human skin. The more cartilage, the better it is for the jellied meat to harden. The meat is disassembled and chopped. Further, the descriptions differ, but most authors are inclined to believe that real jellied meat is a product of a uniform consistency, and for this, the crushed meat is again dipped into strained broth, thoroughly mixed and poured into molds for cooling.

Jelly is a similar dish. In some reference books it is written that it is prepared only from beef. It takes longer to cook, which makes the broth darker. It is clarified, for example, with the help of egg white: a couple of proteins are whipped into a foam and added to the broth. Bring to a boil, stirring constantly, turn off for 10 minutes, and then boil again. After thorough filtering, the broth is poured into chopped meat, previously decomposed in containers for jellied meat. After cooling, there will be a layer of meat at the bottom of the container, and a layer of frozen broth on top.

Such a dish looks very nice upside down, so it should be poured into small portioned bowls.

Jellied dish is the only dish from this series that is prepared with gelatin. It's much easier and faster. But the taste of the dish will also be different - not so rich, and the structure will be denser. To add flavor to the aspic, gelatinous sheets are poured with meat or vegetable broth.

So, today we are going to talk about dishes without gelatin. And whether it will be jellied meat or jelly - whoever loves it.

Why chicken jelly?

Chicken meat is a delicious dietary product. It is easier for children to get used to it. It is useful for those who suffer from pain in the stomach and joints, as well as those who care about their weight and skin condition. Removing the skin from meat reduces the amount of cholesterol in the product. Chicken meat has long been recommended for restoring strength and enhancing immunity.

Since jellied meat is prepared by long-term cooking, let's talk about the calorie content of boiled chicken. It is 166.83 kcal per 100 grams of product. At the same time, in different parts of the bird, the calorie content is also different: the highest is in the back (319 kcal), the lowest is in the breast (115.77 kcal). In the lower leg - 177.77; legs - 181.73; neck - 166.55; paws - 130; wings - 198.51 kcal. Many do not remove the skin during cooking, and sometimes even add it on purpose: it gives fat content, fat, mass. Caloric content of the skin - 206.80 kcal.

For comparison: the average calorie content of pork (without lard) is 350 kcal, lamb - 250, beef - about 200, turkey - 150 kcal.

In addition, chicken or jelly is cooked faster than pork or beef. And if you use a multicooker or a pressure cooker, you can still save time. The main thing is to use parts of chicken with cartilage when cooking, choose the right proportions of water, do not forget onions, carrots, herbs, spices. And then a beautiful transparent aromatic jelly is guaranteed.

Chicken aspic

There are a lot of recipes for jellied meat and chicken jelly without gelatin. The main differences are perhaps the following:

cooking method: in a saucepan, multicooker, pressure cooker;
used meat ingredients: only chicken meat or chicken with the addition of turkey, pork, beef;
uniformity (aspic) or layers (jelly);
additional components: carrots, onions, garlic, sauces, herbs, spices;
way of serving: common dish or portioned;
decoration method: festive or everyday.

Jellied meat (jelly) from wings, thighs, necks, paws and legs

Before the recipe itself, a few words about the ingredients. The chicken parts are selected in such a way that the thighs and drumsticks give meat to the jellied meat, the neck and legs - collagen, and the wings - both. In addition, chicken necks are rich in minerals, niacin, vitamins A and B.

Ingredients:

necks - 3 pcs.;
paws - 4 pcs.;
2 wings, thighs and legs;
carrots - 1 pc.;
onion - 1 pc .;
Bay leaf;
garlic - 1 head;
salt to taste;
peppercorns - to taste;
greens for decoration.

The calorie content of 1 portion is 184 kcal. Protein content - 15 grams, fat - 13 grams, carbohydrates - 1 gram.

Cooking method step by step.

If you want to get the most useful broth, then remove all the skin from the parts of the carcass and rinse thoroughly. Pour cold water over the meat. Boil for an hour or more after boiling. In this case, do not forget to remove the foam.
Half an hour after boiling, salt the broth, add whole carrots. Dip the onion into a saucepan. To give the broth a golden color, do not peel the onion.
When the meat begins to separate from the bones, fish it out and cool slightly. You can turn off the broth or continue cooking. The longer it cooks, the richer the color from carrots and onions will be.
Disassemble the meat, that is, separate it from the bones, and then chop it. If the meat is chopped by hand, then it will look very beautiful in the future. If passed through a meat grinder, then the consistency will be more uniform.
Remove the onions and carrots from the broth. They can also be minced or chopped onions, and carrots can be chopped figuratively. You can throw these ingredients away.
Sort the meat into containers and sprinkle with thinly chopped garlic cloves. Garlic in this form gives a spicy taste to the dish. But you can skip the garlic through a garlic press and mix in containers with meat. The main thing is not to cook it with broth, otherwise it will lose its flavor.
Add pepper, bay leaf, and other spices to the broth and boil for a few minutes. Strain the broth through cheesecloth or a sieve. Return chopped vegetables to the pot, if desired.
Pour the broth over the meat. You can do this at one time, that is, immediately pour the entire broth, or you can do it several times: pour half of the broth, put sprigs of parsley, basil and put in the cold. When the liquid becomes jelly, pour the remaining broth and send to cool.

Chicken jellied meat with pork legs

Such jellied meat, of course, is more satisfying, but at the same time economical. To prepare it you will need:

chicken legs (3 pcs.) and wings (1 kg);
pork: shank (1 pc.), shanks (2 pcs.), pulp (800 grams);
1-2 onions, carrots, head of garlic;
parsley root, 2-3 leaves of lavrushka;
spices.

Cooking algorithm.

Pour the washed and lightly soaked meat with plenty of cold water. The onion can be put in immediately or later. Put carrots in pork and beef jellied meat about an hour before cooking. Spices - half an hour before the meat is ready. It is recommended to add salt before the end of cooking to use less salt. But then the meat itself will really be lightly salted.
Cook the meat for several hours. In this case, the chicken will be cooked in about an hour and a half, and pork after 4-6 hours over low heat. With this in mind, the chicken can be taken out during cooking and disassembled without waiting for the pork to be cooked. This can save you a lot of time.
The skin is removed from the cooked meat. Who loves cartilage, they can be cut into jellied meat. Or also remove them from the general mass. Grind the meat with your hands or a meat grinder.
The meat can be laid out in containers, and then poured over with strained broth. Or you can put the chopped meat back into the pan and boil for a few minutes.
Mix the broth with meat thoroughly and pour into containers. Add chopped garlic, curly carrot slices, green leaves to the container. With this method, the jellied meat will not have the so-called jelly (separate jelly broth) or its layer will be thin.
Before serving, the jellied meat can be removed from the container. To do this, turn it over on a plate and wrap it in a hot towel. After a few minutes, the jellied meat will melt a little and go to a plate.
For decoration, you can use sauces, green peas, eggs, herbs.

Poultry aspic in a slow cooker

Turkey meat has even less calories than chicken. Therefore, if you want a tasty but low-calorie jellied meat, then this is the most suitable option. In this recipe, we will focus on the cooking method, since the further steps for disassembling and decorating are the same.

Rinse any parts of the bird, peel and soak in water for about an hour. In this case, blood clots will not form. Then place the meat in a bowl. Put vegetables and spices there, add water. Switch on the "Extinguishing" mode for 4.5 hours. Add chopped garlic cloves and turn on the multicooker for another 15 minutes.

Get the meat and vegetables, cut them up and pour the broth using the already known technology.

It is better to soak the meat in cold water before cooking to remove blood. Drain the water.
Before the end of cooking, you can remove the fatty film from the broth using ordinary paper towels.
The broth should not boil before cutting the meat, so as not to lose transparency and color.

Don't forget to serve traditional Slavic horseradish and mustard. But you can experiment with wasabi and ketchup as well.

For information on how to cook chicken jellied meat without gelatin at home, see the next video.

Who does not know what jellied meat is? Perhaps there are none, at least in Russia.

What New Year's table (or the second day of festive feasts) is complete without jellied meat (or jelly, as it is called in some regions)? This is a very tasty dish that can be served both as a main dish, for example, with hot potatoes, and as a cold appetizer. It is also a very convenient dish, and all because it can be prepared long before serving, and it will remain the same fresh and tasty, the main thing is to store it in a cold place.

There are a lot of varieties of jellied meat in terms of the composition of the ingredients. The main thing is that the jellied meat should contain any meat - pork, beef, poultry in mixed combinations or one-component. Moreover, the meat is taken that contains the greatest number of ligaments, tendons, bones - pork and beef legs, shanks, bird heads, legs, etc., from where you can extract gelling substances during cooking. If the meat is smoother, then it is customary to add ready-made gelatin.

The cooking algorithm is always similar - meat products are subjected to prolonged heat treatment, in other words, they are boiled for a long time in water with the addition of roots and spices to obtain a fragrant broth. Then everything is removed from the broth, the roots are removed, and the meat is crushed and poured with broth.

Today we will cook jellied chicken wings. Take the groceries on the list.

Chop the wings at the joints, put them in a saucepan, add coarsely chopped roots, cover with water and put on fire. Spices can be added immediately or an hour before the end of cooking.

Cook for 3 hours. At the end of cooking, salt to taste and add gelatin - prepare it as indicated on the package. I have it already processed, I just add a spoon to the broth and bring it to a boil. By the way, I recently read about experiments on boiling gelatin - the fact that a solution with gelatin does not freeze after a long boil turned out to be a myth.

Cool slightly and remove all contents from broth.

Remove the roots, separate the meat from the bones.

Grind the meat - I just do it with my hands, wearing gloves. Add chopped garlic.

Pour in broth and place in a cool place to harden.

Ready-made jellied chicken wings can be cut with a knife. Serve it with hot spices - horseradish, mustard, hot vegetable sauces. Decorate with herbs, berries, hot peppers.

Bon Appetit!