Rooster aspic recipe. How to make a delicious rooster jelly
Homemade rooster jelly is a great snack at lunchtime and festive table... It's easy to prepare. The main thing is that there is enough time for its preparation, since it takes a long time to cook a rooster. it light dish for the stomach and will help to strengthen and restore the bones and cartilage of a person, since it contains a lot of collagen. It is from a domestic rooster that a delicate and transparent jelly is obtained. And carrots and onions will give the jellied meat a pleasant and light aroma. Only from the rooster, and not from the chicken, a rich jellied meat is obtained. It solidifies well without gelatin. Try to cook, and our step by step recipe with photo.
Homemade rooster aspic
Beautiful and delicious snack for festive and New Year's table... This dish will decorate any feast and delight with its taste. We will cook without gelatin, the rooster meat will cope with good solidification on its own and will keep its shape perfectly without blurring.
To prepare this dish you will need:
Fresh rooster (domestic and always fresh) - 1 pc.
Medium carrots - 2 pcs.
Bow - 2 goals
Garlic cloves - 5 pcs.
Bay leaf - 2-3 pcs.
Salt and pepper to taste
Drinking water - 3 liters.
Cooking jellied rooster:
1. To clear the rooster from "hemp". If there are hairs left, tar them up. Wash the carcass well and cut into pieces.
2. For an hour, lower the pieces into a container with cold water... Then change the water in the pan and put it on fire. For one rooster, 3 liters of water will be enough.
3. When the broth boils, turn on the smallest heat and continue to cook for at least three hours. Remove limescale from the top of the liquid on a regular basis. Then add bay leaves, salt, pepper, two onions and carrots. Cook for another half hour.
4. Turn off the heat and remove the rooster meat from the pan. When cool, separate it from the seeds. If the cooking time is correct, then it will be very easy to separate from the bones. Then finely chop the meat into pieces. Add chopped garlic. Add salt and pepper if necessary. After that, mix everything.
5. Remove the onions and carrots from the pan. Strain the broth through a sieve.
6. Take out the carrots that have been boiled in the broth and cut them into half slices. Place them on the bottom of the bowl, then put the cooked meat with garlic and pour the strained clean broth on top. Next, put the container with the jellied meat in the refrigerator or take it out to a cool place to solidify.
7. When the broth hardens (it will take several hours), take out a cup with ready-made jellied meat and turn it onto a plate.
It turns out a delicious, appetizing jellied meat, from which all household members will be delighted.
Such jellied meat will harden well even without the addition of gelatin and will keep its shape. If the jellied meat is beautifully decorated, then it will take pride of place on the festive table. Jellied meat can also be prepared for those who have decided to lose weight. He will quickly help to cope with the feeling of hunger at any time.
Enjoy your meal!
Jellied meat is cooked from different types meat. This dish is made from thickened jelly. meat broth with pieces of meat. In general, making jellied meat from a homemade rooster, the recipe for which is below, is quite simple. However, as in all other dishes, the preparation of jellied meat has its own subtleties and tricks. Knowing them, you can easily prepare a delicious dish.
Delicious jellied meat from an adult rooster
Ingredients:
- the carcass of a rooster (it is best to take a home, not a store one);
- 2 medium carrots;
- 2 onion heads;
- parsley root;
- 6-7 cloves of garlic;
- 3 bay leaves;
- boiled egg;
- sl, allspice (peas), fresh herbs taste.
Step by step cooking:
To make jellied meat from a homemade rooster, first of all, you need to start with a poultry carcass. Process the rooster, rinse well and cut into pieces. Pour all the pieces with cold water and leave to soak for 5-6 hours before starting the recipe. It is imperative to soak the carcass for the jellied meat, otherwise the broth will not be transparent. It would be even better at this time to change the water in which the rooster lies for the jellied meat.
Transfer the soaked rooster to a container with a double bottom, pour warm water and set to cook over medium heat. Take water in such an amount that it covers the meat by 4-5 cm. When the liquid boils, remove the scale and reduce the heat to the minimum, at which the water will boil slightly, with a strong boil the broth will turn out cloudy.
Cook a home rooster for a long time - at least 4 hours. Salt broth for jellied meat immediately, but an hour after boiling, and you need to take a little more salt than usual, otherwise the finished jellied meat will not be salted. After another hour of boiling jellied meat from a rooster, put peeled carrots (you can divide it into large pieces) and parsley root. After another 20 minutes, add the onion and allspice peas. 10 minutes before the end of boiling jellied meat, put the bay leaf. Before putting the lavrushka, rinse it under running water, as it may contain particles of dust or other debris.
Cool boiled meat for jellied meat at room temperature, you can directly in the broth. But it will be better if you take the meat out onto a plate, it must be covered so that it does not wind up. While the meat is cooling, add the soaked gelatin into the broth. To taste, you can add garlic, pounded in a mortar. When the meat for the jellied meat has cooled down a little, remove from the bones and finely chop. Then arrange the meat in molds and pour over the broth. Decorate each portion of jellied meat with a slice of egg and boiled carrots. Put the finished jellied meat in a cold place to freeze, usually it is eaten with mustard or horseradish.
For cooking, I recommend buying a homemade rooster - large and fat, weighing 1.5-2 kg. Even better, if it is not young, but one-year-old, then the broth will turn out to be especially rich and rich in taste. The set of vegetables and spices is standard: onions, carrots, a few cloves of garlic and a bunch of fresh parsley, celery root, bay leaf and pepper. It will take a long time to cook, about 3 hours, always on a low fire, then the jellied meat will be crystal clear.
At the very end, in order for it to solidify well, gelatin must be added to the broth. Even if the rooster is sinewy, then the adhesion, gelling substances during cooking may still not be enough. And since we do not add anything except chicken meat: no shank, no hoof, no tail, etc. - then we cannot do without gelatin.
Total cooking time: 3 hours + setting time
Cooking time: 3 hours
Output: 3 bowls
Ingredients
- rooster - 1.5-2 kg
- onion large - 1 pc.
- garlic - 4-5 teeth.
- carrots - 1 pc.
- celery root - 4 cm slice
- parsley - 1 small bunch
- black pepper - 6-8 peas
- salt to taste
- bay leaf - 1 pc.
- water - about 1-1.5 l
- gelatin - 1 tbsp. l. for every 200 ml of broth
Preparation
Big photos Small photos
Rinse the cock, remove the remnants of feathers and giblets (if any), cut into large pieces. Try to choose the homemade, largest and fattest. The more meat there is, the more output ready meal... As for the age of the bird, the most delicious jellied meat obtained from a rooster older than 1 year. Of course, it will take longer to cook (3 hours), but the broth will turn out to be nourishing and tastier, richer in taste. It's good if you managed to buy it with paws - they also go to the jellied meat, cut off the claws, peel off the top yellow skin (hold it over the fire, it will come off easily) and send it to the pan.
Place the chopped meat in a large 3-quart saucepan. Cover with water and quickly bring to a boil, setting the heat to high. As soon as it boils, drain all the water, rinse the pieces and lay them as tightly as possible to each other (the tighter the stacked, the less the broth will be, which means it will turn out to be concentrated and tasty). Thus, you will get rid of noise, the jellied meat will not be cloudy, but transparent. Add a bay leaf, a few black peppercorns, and a slice of celery to a saucepan.
Re-fill with clean cold water so that it is 3 centimeters above the meat level. Place on the stove and bring to a boil. Remove the foam and simmer over low heat for 1 hour. The lid should be closed, leave a very small hole for the steam to escape. Salt towards the end, focusing on your own taste.
After an hour, send large, peeled carrots to the pan, as well as a few cloves of garlic and parsley tied with thread. Send a large onion there, peeled from the top husk and cut into 4 parts (but not completely). Simmer for another 1 hour over moderate heat, covered. Then check the meat for readiness, if it easily comes off the bone, then it can be removed from the heat. If the rooster was old, then it will take longer to cook - up to 2 hours.
Remove the meat from the broth, cool, disassemble into fibers, get rid of the seeds. On the bottom of bowls or bowls, place the figuratively chopped boiled carrots(you can additionally decorate with sprigs of herbs, boiled eggs, etc.), spread the rooster meat on top.
Strain the broth through a strainer or cheesecloth, dilute the gelatin in it - 1 tablespoon each instant gelatin every 200 ml of liquid (I used 500 ml, then if 2.5 tablespoons of gelatin powder). Leave to swell for 10 minutes, then heat on the stove or in the microwave so that there are no lumps. Pour the resulting broth with gelatin over the meat, covering it completely.
Transfer the rooster jelly to a cool place to harden. You can try it after 3-4 hours, but it is better to leave it overnight. Submerge bowls in hot water and flip onto flat plates. You can add mustard or horseradish to the dish. Bon Appetit!
Today I will share a recipe for making delicious homemade rooster jelly. I want to draw your attention to the fact that I am not using a chicken, but a male. The rooster contains many jelly-like substances that make the jelly rich. I will also immediately warn you that the process of cooking high-quality jellied meat is long and very laborious. But do not be alarmed, because it is prepared practically without your participation and does not require a constant presence in the kitchen.
After all, adding gelatin is a sign of bad taste. So that this does not bother you anymore, you should always add pork legs to the jellied meat and cook it until a spoon is quietly floating in the boiling brew.
Products: one rooster carcass (better than the old one), one pork leg (about 15 cm long), one onion, one carrot, 2-3 cloves of garlic, bay leaf, allspice peas, 1 tsp. dried celery root, salt, ground black pepper.
Cooking jellied rooster:
Singe the cock, clean it, then remove the lungs and liver, which can cloud the jelly. Divide the rooster into pieces and rinse. Wash the pork leg well, and if possible, even scrape it.
Place the pork leg and rooster pieces in a saucepan.
Peel the garlic and onions. Peel the carrots and cut into slices.
Then put the carrots, garlic and onions in a saucepan over the rooster and pork leg... Add bay leaf, peppercorns, celery root, fill everything with water and send to the stove to cook.
Bring the jellied meat to a boil, reduce heat to low and simmer for about 12 hours. Here is very important point: do not skip when the water boils to reduce the heat, otherwise the jellied meat may be cloudy.
When the jellied meat is ready, remove the meat from it in a way convenient for you. I do this with a sieve.
Sort out the meat from the bones, cut it into pieces, arrange in the tins in which you plan to serve the jellied meat. Then pour the broth over the meat, preferably through a filter, so that the bones and spices do not get into the jellied meat.
Send the jellied meat to freeze in the refrigerator, after which it can be served.
Bon Appetit!
Deliciously prepared and beautifully served "crystal" aspic - transparent homemade rooster jelly is a table decoration!
|
|||||||||||||||||||||||||
If you want to pamper your loved ones with the most the best jellied meat, buy a pet rooster.
Cut the carcass into several parts and place in cold water for 1 hour. After an hour, move the rooster to a saucepan and cover with cold water. Bring to a boil.
To make the aspic to be perfect, the broth must be cooked at the lowest temperature. Add carrots, onions and salt at the very beginning of cooking. Boil the broth for 1 hour and then add the spices. Leave on fire for another 1.5 hours.
Cool broth and meat separately.
The broth stood all night in the refrigerator, now it is convenient to remove all the fat from it. Use paper towels to remove the grease from the sides of the pot.
Heat a small part of the broth in a separate bowl and add the gelatin. Stir thoroughly until completely dissolved, but do not boil in any case.
Strain the remaining broth, add the garlic chopped into the gruel and pepper. Then add gelatin.
To make sure that your jellied meat hardens, pour 1 tbsp into a saucer. a spoonful of broth and place in the freezer for 3 minutes.
Separate the cold rooster meat from the bone and cut into strips across the grain.
Then spread the meat and cover with broth. When the layer hardens, pour the broth again and send the aspic to the refrigerator until it solidifies.
Pour transparent jellied meat in layers so that the meat does not float over the broth. Place meat on the bottom of a plate and cover with broth. Cool, repeat all the same again, garnish with herbs and boiled carrots. When everything has hardened, pour a little more broth and send to a cold place.
Turn the jellied meat onto a flat plate.
Homemade rooster jelly is ready. Bon Appetit!