Today I want to tell you how jellied meat is prepared in Ukraine. This is our family's favorite dish. It is prepared without gelatin. I hope that you will really like the pork jellied recipe and that you will delight your family and friends with this dish.

Jellied pork and duck in Ukrainian: step-by-step recipe with photos

To prepare pork jellied meat at home we will need:

• Pork pulp
• Whole duck carcass
• Chicken legs
• Carrot
• Greenery
• Salt, seasonings

Step-by-step photo recipe on how to prepare pork jellied meat at home:

I always cook jellied meat in a large pan, since we have a large family and so that there is enough for everyone. First, you need to clean the chicken legs. I do it as follows. I fill them with hot water and quickly clean them. You also need to trim your nails. Now I put the pork, duck and cleaned legs into a deep pan and fill it with water.

When the water boils, you need to turn the heat to low and leave the jellied meat to simmer for about two hours. Now add salt and seasonings. During simmering, you need to constantly remove the resulting film.

Put the onion here in the pan, salt and add seasonings to your taste. When the specified simmering time has passed, you need to remove the legs, duck and meat to cool. Then we cut the meat into small pieces; you need to peel the meat off the duck. Now you need to strain the liquid that remains in the pan so that the jellied meat is transparent. Place all available meat and finely chopped carrots into prepared salad bowls and fill with liquid. You can put finely chopped greens on top. Now we put all the containers in a cold place. After 6 hours you can eat it. Bon appetit!

Jellied meat is a dish of world cuisine. It is known in all parts of the world, and is always prepared in different ways, from different varieties and types of meat. Typically, chicken, turkey, goose or beef are used for cooking. Duck jellied meat is a rarer recipe, but it turns out no less tasty.

It is best to use domestic duck. But if you don’t have your own farm, then store-bought can also be used. This will not change the taste if everything is prepared according to the recipe and the meat is of high quality. To prepare duck jellied meat you will need the following.

Ingredients:

• duck (in particular, we only need legs, giblets and wings from it);
• onions – 3 pcs.;
• garlic – 1 head;
• medium-sized carrots – 3 pcs.;
• bay leaves – 2 pcs.;
• salt pepper.

Preparation:

To prepare jellied meat, first clean and rinse the duck. She needs paws, wings, stomach, liver and heart. We cut these parts of the bird into pieces, put them in a saucepan and fill them with water at the rate of 3 liters per 1 kg of meat. Place the pan open on the stove and bring to a boil. Then remove the scale with a spoon and leave for 1.5-2 hours on low heat.

While everything is cooking, cut the onion into two parts and finely chop the carrots. And when the meat is cooked, put these vegetables in the pan. Now you need to add salt to the water to taste and cook the bird until the end. Duck has such meat that after cooking it can remain tough. To make it softer, add a little vodka to the water.

When the meat is cooked, remove it from the pan and leave it on a plate. Add chopped garlic, bay leaves and pepper to the resulting broth. Then cook for another five minutes. After the broth is prepared, it should be infused for 10 minutes and then strained through cheesecloth.

When the broth is done, we return to the meat. It should be cooled after cooking. To avoid waiting too long, you can put the duck in the refrigerator for a short time. When the meat has cooled, it should be spread evenly on the bottom of a deep plate. Then you should take out the cooked carrot pieces and add them to the bird. You can also experiment with other ingredients. For example, you can mix eggs or some greens here. Some people add various spices.

After this, this jellied meat filling is filled with the strained broth itself and placed in the freezer of the refrigerator for several days. After the broth has solidified in the dish, the duck jellied meat can be served.

Based on materials from ladym.ru

Homemade duck jellied meat can be an excellent holiday table treat. Duck meat is very rich, the broth will be thick and aromatic. Just what you need for delicious duck jellied meat. Delicious, dense jellied meat will win the hearts and stomachs of lovers of good food.

Dish: Main course

• 600 g duck meat
• 1.5 liters water
• 1 tbsp. l. salt (heaped)
• 1 sachet gelatin
• 3-4 leaves bay leaf
• carrots for decoration
• greens optional

1. Pour water into the pan. Cut the duck into pieces. Place the meat in a saucepan and bring to a boil. During cooking, foam should form. It must be removed carefully; it can ruin the color of the broth. Cook the poultry meat for about 1.5 hours. It is not difficult to determine readiness; the meat will begin to fall off the bones on its own. While cooking, add salt and bay leaves.

2. Remove the duck from the pan and let cool slightly. During this time, the broth will become a little cooler.

3. Divide the meat into pieces with your hands, remove the bones. It is worth noting that the duck skin can be removed. It’s just that not everyone will like its taste in jellied meat. But this is up to each individual to decide.

4. Prepare gelatin according to the instructions on the package. Pour the gelatin solution into the broth. Mix the liquid well.

5. Place duck meat in bowls, garnish with boiled carrot flowers and chopped herbs. Pour the prepared broth over the meat. Leave the jellied meat to harden in the refrigerator for a day.

6. Duck jellied meat with gelatin is ready. Bon appetit!

Based on materials from cookeda.com

People have different attitudes towards jellied meat. Many people consider it too fatty and high in calories, thinking that its main component is frozen fat. But this is a misconception. Collagen, a special protein found in ligaments and tendons, gives jellied meat its jelly-like shape. There is practically no fat in jellied meat - only about 4 grams per 100 grams of product. The rest is protein. When the jellied meat freezes, most of the fat rises to the top and forms a film on the surface, which it is advisable to remove.

So jellied meat is not only tasty, but also dietary and fits perfectly into almost any concept of proper nutrition. Well, to make it as healthy as possible, I offer you several recipes for making jellied meat from the leanest meat - chicken.

Gelatin is used in making jellied meat if you take meat completely without bones or with a very small amount of them. In this case, your broth will have almost no collagen (since there is practically no collagen in clean meat) and it will not take on a jelly-like form when cooled.

It's not good or bad, it's just a slightly different way of cooking.

• 600-700 g broiler breast on the bone
• 1 boiled carrot
• 2 cloves garlic
• 40 g instant gelatin
• 2 bay leaves
• 4-6 pcs black peppercorns
• 1 medium onion

1. Boil the chicken in a saucepan with 1.5 liters of water. We do this for 2-2.5 hours on the lowest heat. Don't forget to salt the broth. In the same pan, along with the chicken, put the bay leaf, pepper and onion.

The first rule for obtaining a clear broth: there is no need to peel the onion, put it whole, removing the peel that easily comes off

2. Boil the carrots too. This should be done separately from the chicken in another pan.

The second rule of clear broth: vegetables (except onions) are boiled separately, and the foam formed during the cooking process of meat must be constantly removed

3. Separate the boiled chicken into fibers.

4. Grate the carrots on a coarse grater, crush the garlic through a garlic press.

5. Mix the chicken with carrots and garlic, put it in prepared forms. If desired, the jellied meat can be peppered a little at this stage.

6. Take 1 ladle of warm (not hot) broth and pour gelatin into it. Dissolve it by thoroughly mixing.

7. Then pour the gelatin into the pan with the broth and beat everything well with a whisk.

8. Pour the broth into the molds with the meat.

9. Done. Place the molds in the refrigerator for 2.5-3 hours.

After this, it will acquire the desired consistency and can be eaten.

As I already said, if we want a jelly-like consistency, then we need to take the most bony part. These are the legs of a chicken. So we will make jellied meat without gelatin from chicken drumsticks.

• Chicken legs - 5-7 pieces
• Carrots - 1 pc.
• onion - 1-2 pcs
• Black pepper - 10-12 peas
• Bay leaf - 3-5 leaves
• Salt to taste
• Garlic - 1-3 cloves

1. Wash the chicken legs in running water, put them in a saucepan and fill with 1.5 liters of water. Add the unpeeled onion, pepper, salt and bay leaf. Bring to a boil over high heat, then reduce it to low, cover with a lid (not all the way) and cook for 3 hours.

Don’t forget to look under the lid for the first hour and skim off the foam.

2. After 3 hours of boiling, a little more than 0.5 liters of broth will remain. We take the meat out of it, filter the broth itself through a sieve and add garlic, grated on a fine grater.

3. Peel the carrots and boil them in a separate saucepan. Then cut into circles and place on the bottom of the mold into which the jellied meat will be poured.

4. Place chicken meat on top, which has been removed from the bone, skin removed and finely chopped.

5. And fill with broth.

6. When the broth has cooled to room temperature, put the jellied meat in the refrigerator. Preferably 12 hours. Without gelatin, it hardens noticeably longer.

7. After 12 hours, the jellied meat is completely frozen and ready to eat.

Please note that when using chicken meat, practically no fatty film is formed on the surface.

Well, we got to the very, very bony part - the paws. This is a very good option, in which the jellied meat will turn out one hundred percent. But you can’t get by with paws alone; there’s almost no meat in them.

• Chicken feet - 300-400 gr
• Chicken legs 2-3 pcs
• Onion - 1 head
• Bay leaf - 5 pcs
• Black peppercorns - 6-8 pcs.
• Garlic - 2-3 cloves
• Salt - 1 tbsp

1. Cook the legs and legs over low heat for 3 hours. Pour water into the pan so that it covers the meat by 2 fingers. There is no need to worry about the exact quantity. Immediately add one onion and add salt.

Don’t forget to remove any foam that forms during the cooking process.

An hour before the end of cooking, add bay leaf and black pepper.

2. Take the cooked meat out of the pan, remove the pulp from the bones and cut it into small pieces.

3. Add finely grated garlic to the meat and mix everything thoroughly.

4. Place the meat in the prepared form and pour in still hot broth.

If you want the jellied meat to be transparent, first pass the broth through a fine sieve or cheesecloth

5. When the broth has cooled, put the pan in the refrigerator. When using chicken feet, quite a lot of collagen is released into the broth, so the jellied meat will be ready in 2-3 hours.

If you want the jellied meat to be more rich, you can mix chicken with pork. Please note that the fat film with this option is much larger.

• Pork hooves (legs) - 2 pcs.
• Chicken fillet - 3 pcs
• Chicken ham - 2 pcs
• Onion - 1 piece
• Carrots - 1 pc.
• Black peppercorns
• Bay leaf

1. Place the pork legs, well cleaned and washed in running water, along with the legs and fillets in a saucepan.

We also put peeled carrots and unpeeled onions there. Add 2 tablespoons of salt and 5-6 peas of black pepper.

2. In the first 30-40 minutes, foam will form, which must be removed.

The broth should sit on the fire for exactly 5 hours. At the same time, it should not boil, but simply simmer, so try to make the fire as low as possible. Do not cover with a lid!

3. When the specified time has passed, throw a bay leaf into the pan, cover the pan with a lid and leave it to cool for 30 minutes.

4. When the broth cools down, a film of fat will appear on its surface. It needs to be removed.

5. Take the meat out of the broth, let it cool slightly and disassemble it into pieces of the desired size using a fork. This will not be difficult to do, because in 5 hours the meat will be completely boiled.

6. Cut the carrots into half rings and place them on the bottom of the prepared forms. You can also add greens.

7. Place the meat in the mold, filling it one third full.

8. Pour the broth into the molds.

Ready. All that remains is to put the molds in the refrigerator and after 6-8 hours the tasty and tender jellied meat is ready.

Each of the recipes shown is good in its own way. One saves time, the other saves money. But they are all equally good. Try it, you will definitely like it.

Based on materials from easywaylife.ru

However, today I prepared duck jellied meat, so I’ll use this example to tell you all the subtleties and nuances.
We cut half the carcass of this bird, about 1.5 kilograms (maybe more, “you can’t spoil the porridge with oil”) into large pieces and put it in a five-liter pan.

In addition, take two peeled carrots (cut into several parts),

and the same amount of onions. Add two heaped teaspoons of salt, and five each: black and allspice, cloves and bay leaves, and even cardamom.

Add water to the top and let it cook under the lid. When the water boils, if possible, move to the smallest burner and reduce the heat to low. The broth for jellied meat should not even boil, but simmer.

Four hours passed. The water may have boiled away, so add it to the top again and boil. Take out the meat, let it cool,

and dilute 75 grams of edible gelatin in the broth. Stir until you see that it has completely dissolved and you can turn off the heat. The “hot” part of how to make duck jellied meat is over.

Separate the meat into fibers, discarding all bones, fat and skin. This is very easy to do, since the meat itself crumbles in your hands.

Put two chicken eggs to boil. Everything is as usual, hard-boiled, 10 ... 12 minutes after boiling, then cool in cold water. To prevent even a cracked egg from leaking out during cooking, add a teaspoon of salt to the water.

Open the can of canned peas and drain all the brine.

and cut the cooked carrots into thin slices. She gave all her taste to the broth, so we add it just for beauty.

Now we make jellied meat. Some people like to make it in one large form, but I prefer to make it in small molds and bowls, so we put together a “puzzle” of meat, a few circles of carrots, a tablespoon of green peas, a couple of circles of egg and a few sprigs of herbs.

Now pour in the broth with gelatin. To make the jellied meat as transparent as possible, we do it through a fine sieve, cover with lids and put it in the refrigerator to harden for six to eight hours. For me this usually happens in the evening, before bed.

And in the morning, with a trembling hand, I always check whether the gelatin has frozen or not. So far there have been no misfires.

That's all the wisdom. And don’t forget that any jellied meat should have either spicy mustard or vigorous horseradish. Or better yet, both.
Bon appetit.

Jellied duck necks

Jellied duck necks

Duck necks are an excellent base for jellied meat and delicious aromatic ones! Duck neck jellied meat freezes without gelatin and contains almost no fat (if you take duck necks without skins). That is, this is a dietary but tasty dish that any patient housewife can prepare (well, not everyone will pick meat from the bones of the neck, it’s easy and quick, but it takes character to decide).

In addition, jellied necks are inexpensive: 2.5 kg of necks costs about 150 rubles. Meanwhile, this is a complete meat dish that goes very well with potatoes! Let's cook jellied necks!

Composition of duck neck jellied meat

for 10 servings (4 liter saucepan)

• Duck necks – 2.3-2.5 kg;
• Water – 2 liters;
• Onion – 1 head;
• Allspice peas – 6 pieces;
• Bay leaf – 2-3 pieces;
• Basil or dill greens - 2-3 sprigs;
• Salt - to taste;
• Garlic (optional) – 5-6 cloves.

How to cook jellied duck necks

Cook jellied meat

• Rinse the duck necks, place in a large saucepan, cover with cold water (2 l). Remember to what level the water reaches (how many cm to the edge of the pan).
• When the water boils, remove the foam. Reduce heat to a low simmer (otherwise the duck broth will become cloudy).
• Wash the onion, trim the roots, place (without peeling) in the jellied meat to give the broth a golden color.
• After 3 hours add salt. Add bay leaf, allspice, herbs. Add water to the previous level. Cook for another 30 minutes.
• Remove the bay leaf, onion and herbs from the prepared jellied meat. If necessary, add salt.

Disassemble the jellied meat

• Remove the necks from the broth. Let them drain and cool a little in a colander.
• Remove meat from necks. For convenience, you can break them into 2 parts (the necks are long), then the meat will not have to be cut.
• Place the meat in jellied molds. Add grated garlic. Mix. Pour in broth. When the jellied meat has cooled, cover the molds with lids and place in the refrigerator. In a few hours the jellied meat is ready!

Beautiful and tasty jellied meat made from duck necks.

Cooking aspic from duck necks in pictures

Place the duck necks in a pan. Fill the necks with water. Remember how many cm the water does not reach the edge. The jellied meat is cooked. You need to strain the broth and pick the meat off the bones.
The necks are dried in a colander Forms for jellied meat If you break the neck in half, the long fibers of meat from the duck necks do not have to be cut.
Place the meat in a mold, mix with garlic. Pour broth over the meat at the bottom of the jelly molds. The jelly is poured into molds.
Delicious jellied meat! Ready jellied meat!

Jellied duck, chicken, cumin, carrots, onions - quick jellied meat with horseradish and dill sauce. It freezes perfectly, without a greasy coating on the surface and is absolutely transparent - the characteristics of a delicious cold dish for any family holiday.

For a snack Jellied duck, chicken, cumin, carrots, onions, we buy:

- duck breast (1 kilogram)

- chicken wings (250-300 grams)

- chicken feet (250-300 grams)

- fresh carrots (2 medium-sized pieces)

- onion (1 head)

- cumin powder (1 tablespoon)

- bay leaf (3 pieces)

- black peppercorns (to taste)

- table salt (to taste)

Products for sauce

- fresh dill (100 grams)

- horseradish root (150-200 grams)

Preparing products for quick jellied meat.

— place the chicken feet in a deep bowl and pour boiling water over it for a few seconds. Drain the boiling water and remove the dead skin from the chicken legs. We wash the paws without skin in cold water.

- Wash the chicken wings. We pull out the remaining feathers.

- wash the duck breasts. We remove the skin. Trim the fat from the meat. The duck skin and its fat can be fried in a frying pan for another dish or used in some other way.

- wash fresh carrots. Cleaning it up. We don't cut it.

- Remove the peel from the onion. We don't cut it.

We cook jellied duck and chicken.

- Place duck meat, chicken wings and legs in a large saucepan.

— place fresh carrots and onions on top.

- pour cold water into the pan. The volume of water should be three times the volume of meat and vegetables.

— put the pan with the future jellied meat on the fire and bring the water to a boil.

- Be sure to skim off any foam that appears with a slotted spoon so that the jellied meat becomes transparent.

- add black peppercorns. Reduce the heat to minimum and cook the jellied meat for about three hours. Periodically remove the foam.

— at the end of cooking the jellied meat, add cumin, bay leaf and table salt to taste.

- Warm up for another 10 minutes.

- turn off the fire.

- remove meat, bones and vegetables from the pan.

- Strain the broth through a colander lined with gauze.

- Separate the meat from the bones and cut into small pieces. Discard the bones and vegetables.

- Divide the meat evenly into several plates. Pour in the strained broth.

— we leave the plates with liquid jellied meat to cool in the kitchen.

— the quick jellied meat finally freezes in the refrigerator, where we place the plates with the cooled jellied meat.

— Serve the frozen jellied meat with the prepared sauce.

Prepare the sauce for jellied meat.

- wash fresh dill. We cut it coarsely.

- wash and clean the horseradish. Cut into small pieces.

- Grind horseradish and dill in a blender.

— Serve the finished sauce with jellied meat.

Dinner is served! Jellied duck, chicken, cumin, carrots, onions. Quick jellied meat with sauce.