Jellied chicken legs. How to make tasty and rich jellied meat from chicken feet

How to make jellied chicken legs without gelatin

A recipe with a photo of chicken jellied meat will show you step by step how to prepare this simple, not incredibly tasty holiday dish.

Prepare all the necessary ingredients: chicken feet, thigh or drumstick, onion, carrots, garlic.

This simple recipe for jellied chicken feet with photo is designed for 8-10 servings. If you are going to prepare a treat for more guests, increase the amount of ingredients, including water.

Before preparing jellied chicken legs, they will need to be thoroughly cleaned of claws and skin on the fingers. Rinse them in cold water, then soak them in clean water for 20 minutes and rinse again.

Jellied chicken feet is the most inexpensive way to quickly prepare an excellent meat snack.

Pour water into the pan, place the whole chicken in it, add onions and carrots. To ensure that the broth has a beautiful golden color, do not remove the peel from the onion - just rinse it well in cold water.

This recipe for jellied chicken feet is ideal for those who do not like fatty foods - the dish is low in calories and is perfect even for a diet. Due to the fact that gelatin is not added to the broth, the finished treat can be given to older people.

Look at the photo of jellied chicken feet, and you will see that preparing it is not at all difficult.

How to cook jellied chicken feet: a quick and easy way

You need to cook the broth for about 3 hours - do not forget to skim off the foam.

To make the jellied meat transparent, after boiling the broth, reduce the heat and simmer it over low heat.

While the meat is cooking, you will need to peel the garlic. Separate a few cloves and chop them finely using a knife.

If you want to add an egg, boil it until tender, peel and cut into thin slices.

There are several ways to cook jellied chicken legs, but this one is the fastest and easiest.

When the meat comes off the bones well, it will need to be carefully removed from the broth and cooled.

Let the broth cool slightly, then strain using a fine strainer and gauze.

Carefully separate the meat from the legs and feet.

The chicken for jellied meat can be cut into small pieces or simply separated into fibers by hand.

Prepare convenient dishes - a deep plate, bowl or salad bowl. Place a layer of chicken meat on the bottom, eggs if adding, sprinkle the entire surface with garlic.

Carefully pour the strained broth into a plate and place in the refrigerator.

Now you know how to cook jellied chicken legs and you can prepare it not only for the holiday, but also pamper your loved ones with it at any time.

If you wish, you can add your favorite vegetables to it - boiled carrots or green peas.

As soon as the chicken leg jellied meat has hardened, you can serve it. Bon appetit!

chicken legs - one kilogram;

chicken breasts on the bone - one kilogram;

legs - four hundred grams;

wings - five hundred grams;

carrots – three hundred grams;

onions - three hundred grams;

garlic - three cloves;

bay leaf - three pieces;

allspice - five peas;

salt - to taste.

Cooking process:

1. Wash the chicken legs thoroughly, if necessary, clean and cut off the claws on the “fingers”. Place them in a saucepan, add three liters of water and put on fire. Cook it for two hours over low heat (the water should barely boil). Skim off the foam periodically. Attention: do not add water to the broth during cooking.

2.After boiling the chicken legs for two hours, add the legs, wings and breast to the pan. Of course, the meat needs to be washed well before doing this. Cook the jellied meat for another two hours without adding water and skimming off the foam.

3.Prepare the vegetables. Peel the onion, rinse it and chop it coarsely.

4. Peel and wash the carrots. Cut it into large rings.

5.After two hours, add the prepared vegetables to the broth, also add allspice peas and salt to taste. After adding these ingredients, cook the jellied meat for another hour.

6.Next, add bay leaves and cook for another fifteen minutes.

7.Peel the garlic cloves and chop it finely.

8.When the broth is ready, remove the pan from the stove and remove the meat from it. Let it cool and then remove all the seeds. Finely chop the meat or separate it into fibers.

9. Strain the broth through gauze or a very fine sieve to remove all excess and unnecessary.

10.Place the meat in the prepared form. You can use several small molds or one large one, as in our case.

11.Place chopped garlic on top of the meat.

12.Fill the mold with broth so that the meat is completely covered. Immediately put it in the refrigerator, so it should stand for ten to twelve hours until the jellied meat hardens.

The finished dish can be topped with slices of boiled eggs or chopped boiled carrots. It should be noted that the jellied meat should be removed from the refrigerator only before serving it, and this should happen when the guests are ready to sit down to it. Otherwise, the jellied meat may leak. Bon appetit!

Jellied chicken feet is an inexpensive and fairly simple way to diversify your daily menu. In addition, to these undeniable advantages is added the significant benefits of the food. In this article we will look at the subtleties of executing the most delicious and appetizing recipes.

The most common way to prepare jellied meat is to simmer the meat ingredients over low heat for a long time. Therefore, no special skills are required to create aspic. The main thing is to choose the most suitable recipe, buy products for it and process them correctly.

At the preparatory stage, you first need to clean the chicken feet. For this:

Their claws are removed using sharp scissors or a knife.
Next, they are blanched for 1-2 minutes in boiling water to make the film easier to remove and impurities to be removed.
The processed components are scraped and placed in an appropriate container for cooking.

To prepare jellied meat, use a regular pan with a thick bottom. The volume will depend on the number of ingredients. Before starting to prepare aspic, kitchen utensils should be thoroughly washed with a cleaning agent and rinsed with plenty of running water.

The final stage is the preparation of the boats. Here you can use both portioned and large forms, depending on the wishes of the cook.

Classic jellied chicken feet

To present such a wonderful dish as jelly based on chicken feet in the amount of ½ kg to the table, it is enough to additionally have on hand:

600 g drumsticks;
½ head of garlic;
carrots;
onion;
2 bay leaves;
salt and 6-7 black peas
pepper

Sequencing:

The paws are cleaned, the legs are washed. Everything is put into the pan.
The processed carrots are divided into several parts and, together with the onion in the husk, are sent to a container.
The contents are covered with water and cooked for 3 hours.
After boiling, the foam is removed to eliminate noise.
The broth is filtered and returned with chopped pieces to the fire, cooked for about 40 minutes with salt and seasonings. The bulb and paws will no longer be needed.
The carrots are chopped and, together with the garlic, placed in containers, into which the broth with meat is also distributed.
The forms are sent into the cold to harden.

On a note! Jelly from chicken feet, rich in collagen, is very beneficial for joints.

Cooking in a slow cooker

To prepare jellied meat in a slow cooker, you need:

5 large paws;
3-4 necks;
3 legs;
garlic head;
carrot;
3 bay leaves;
6 peppercorns;
salt.

Sequence of steps:

The cleaned meat ingredients are placed in a bowl, where they are covered with 1.5 liters of water and boiled for 5 hours along with salt and spices.
After 3 hours, carrots and onions are thrown into the multicooker.
Once ready, the meat is separated from the bone and placed in molds, where carrot stars and cloves of garlic are sent as decoration.
Everything is filled with broth, after which the vessels are put away in the cold.

To ensure that the jelly hardens, you can use gelatin.

With pig's feet

Thanks to the addition of pork feet, the jellied meat is richer and freezes better. To verify this, you will need:

1 pork leg;
5 drumsticks;
the same amount of chicken feet;
bulb;
carrot;
½ garlic head;
ground pepper, salt and bay leaves.

Progress:

Meat products are placed in a pan, filled with water and boiled for 1.5 hours.
Next, the carrots and onions go into the pan.
The preparation of the future aspic simmers for another 2.5 hours, after which it is salted.
Garlic slices, salt and spices are thrown in.
After an hour, the meat is removed and divided into fibers, which are distributed into containers.
The placed products are filled with strained broth.
The forms are sent into the cold.

To add more flavor, you can place chopped herbs on the containers.

Turkey cooking technology

You can cook jellied chicken legs with the addition of turkey fillet. It turns out very tasty, and most importantly - with a minimum of calories.

Ingredients:

1 kg chicken feet;
1 kg turkey fillet;
carrot;
bulb;
salt and pepper.

Sequence of stages:

Chicken legs and turkey meat are boiled in different saucepans for 3 hours, and after 2 hours of heat treatment, whole vegetables, salt and seasonings are added to the latter.
At the end of the specified time, the broth in which the chicken parts were cooked is filtered and poured into the turkey.
It is still boiled a little, after which the meat is divided into pieces, which are distributed into molds and filled with rich liquid.
After hardening, the jelly is served to the table.

Important! If you add garlic, you should be prepared for the fact that the jelly will not have a meaty smell.

How to cook with chicken breasts

An interesting variation of chicken jellied meat, for which you can purchase:

2 chicken breasts;
½ kg stomachs;
the same number of paws;
2 onions;
carrot;
salt and bay leaf.

Cooking method:

All prepared meat ingredients are placed in a pan and 3 liters of water are poured.
The workpiece is salted and seasoned, then cooked for 5 hours.
60 minutes before the end of cooking, vegetables are placed in the container.
At the end of the process, the meat is removed from the rich liquid, separated from the bone (where necessary), and distributed into molds.
The broth is filtered and used to pour in the meat components.

When preparing this recipe, you should not add water, otherwise the jellied meat may not harden.

Jellied chicken feet with beef

Despite the minimal food set, the taste is simply magical. To prepare jellied meat according to this recipe, just take:

1 kg beef shank;
1.5 kg chicken feet;
2 cloves of garlic;
4 liters of water;
onion;
carrots;
salt and herbs.

Sequence of steps:

The prepared paws are placed in the pan and filled with water. After boiling, the foam is removed from the broth.
The drumstick and peeled onions, carrots, salt, and spices are sent into the container.
The jellied meat is cooked for 5 hours, after which the meat is disassembled into pieces, which are laid out in containers.
And also shaped pieces of carrots, herbs and garlic are distributed among the containers.
The contents are filled with strained rich liquid.

As decoration, in addition to the standard carrots and herbs, you can use boiled egg slices.

Preparing a delicious dish with a healing effect means giving the best gift to your guests who attended your holiday feast. When, if not on holidays, should you prepare everyone’s favorite jellied chicken legs, which, moreover, has a positive effect on health. Even though preparing jelly takes a lot of time and effort, it’s still definitely worth it to please your family with a delicious homemade treat.

The most common way to prepare jelly is by boiling it in a saucepan. This method does not require any special skills; the only thing that is important is the right set of ingredients and a proven recipe. In order not to deviate from tradition and create a truly classic holiday treat with excellent taste, we bring to your attention a simple recipe for making chicken leg jelly.

Chicken leg jellied meat: classic recipe

Ingredients

Chicken feet - 450 g + -
Drumsticks – 650 g + -
- 3 cloves + -
- 1 tsp. + -
— 1 PC. large size + -
- 1 PC. + -
— 2-3 pcs. + -
- 6-8 peas + -

Preparation

The most important process for this recipe is the well-processed main ingredients of the cold dish - drumsticks and legs. Therefore, we begin the preparation with their preparation.

1. You must first remove the claws from the paws (with a knife or kitchen scissors).

2. The next stage is blanching the chicken limbs (soak the legs in boiling water for 1-2 minutes), which will help to quickly remove the top layer of skin.

3. Then place the prepared paws and drumsticks in a saucepan into which we pour cold water (2-2.5 liters). If you pour hot water over the meat, you get a cloudy broth and the same aspic.

4. Place the pan with the chicken on the stove and wait for the water to boil. As soon as the water begins to boil, drain the liquid and pour in a new portion of clean water instead. Then put the pan back on the fire. During this period, add bay leaf and black peppercorns.

After boiling again, reduce the heat and leave the broth to simmer.

5. It’s hard to imagine jellied chicken feet without carrots and onions. Therefore, we begin to prepare the vegetables for cooking: we clean them, and then add them entirely to the chicken broth after a couple of hours of boiling.

4. If foam begins to form during the cooking process, we carefully remove it with a slotted spoon. And we do this throughout the entire cooking process, which should last at least 3.5 hours.

5. At the end of cooking, salt the dish: for this we take 1 tsp. salt, but depending on your taste preferences, you can take more, for example, 1.5 - 2 tsp.

6. When the broth is cooked, strain it using a fine sieve, and separate the meat from the bones. After this, we throw away the bones, and along with them, the onion, cooked in the broth.

7. Cut the garlic and boiled carrots into large quarters, and carefully split the meat with your hands.

8. Next, take trays (2 pieces), in which the “cold” will freeze, and place the meat evenly along the entire bottom. We put a layer of carrots on top, then lay out the garlic, and also distribute them evenly among the trays.

9. Fill the entire contents with broth and place the trays in the refrigerator. After 1-2 hours, the chicken paw jelly will reach the required consistency and can be served at the holiday table.

Homemade jellied meat should be served in portions, accompanied by horseradish or spicy mustard. You will get a rather unusual taste of a dish familiar to many.

You can eat jelly along with the main dishes, or you can enjoy the aroma and taste of a cold treat without eating it. After all, it is precisely for the simple classic taste that jellied meat is so appreciated and loved.

You can prepare delicious jelly not only by the traditional method of cooking in a pan. The dish is no less appetizing if you cook it in a slow cooker. So, if you have this innovative miracle of technology in your home, you can safely use it in preparing jellied chicken leg joints.

Ingredients

Legs – 5 pcs. large size.
You can add chicken necks and heads - 2-3 pieces each.
Hams – 3 pcs.
Garlic – 5 cloves.
Carrots – 1 pc. (large).
Salt – 1 tsp.
Bay leaf – 3 pcs.
Black peppercorns - 6-8 pcs.

Secrets of the Cook

If you are planning to prepare jelly from chicken legs, then you can easily add necks, heads, tails, etc. to the dish. This “cold” option is considered economical; you will spend a minimum of money on it, but will not lose at all in the taste of the dish. Moreover, the necks will add special tenderness and softness to the jellied meat, and the tails, paws, and heads will help the jelly to harden faster, without the help of gelatin.
All chicken parts that will be used when preparing “cold” must be fresh and well washed. This is especially true for chicken legs. They must be thoroughly cleaned with a knife to remove skin, film and claws.
The prepared jellied meat should be stored in a cool place, preferably no longer than 3-4 days. Otherwise, the dish may spoil or begin to lose its special taste.

That's all the secrets of preparing the famous holiday dish. You won’t be ashamed to show off your jellied chicken feet, cooked according to the recipes we provide, to your family and friends. Cook for your health, and most importantly, eat with pleasure.

Enjoy your meal!

Few people know that chicken feet contain special collagen, which perfectly helps people with joint diseases. Instead of swallowing tablets with chondroitin and glucosamine, eat paws. The recipe for this dish, which is not a shame to put on the holiday table, is not very complicated. You just need to take into account that, along with chicken feet, you also need to stock up on drumsticks or thighs - this way your jellied meat will also be meaty and satisfying. Many housewives prefer to use rooster for this dish - it contains more collagen. For a kilogram of legs, you should take two drumsticks or one thigh (or leg).

The first thing we need to do is soak the paws in cold water for three hours. After this long water procedure, the paws are rubbed off from dark spots very easily. Then they need to be cleaned of films. We clean large carrots and chop them coarsely. Wash the onion, cut off only the dry top part and the lower roots, leaving the husk intact. Place the vegetables, legs and drumsticks together in a saucepan and fill with three liters of cold water. Cook for about two and a half hours. The main thing in this process is not to miss the moment of boiling of the liquid. Any foam that appears must be carefully skimmed off with a slotted spoon, otherwise the jellied chicken legs will turn out cloudy.

After two to three hours, turn off the heat. Strain the broth. We throw away the onion - it has already given up its golden color and aroma. You can cut out cute star-flowers from carrots and later decorate the finished jellied meat with them. Paws are also no longer needed - you can give them to pets. But we remove the meat from the shanks or legs, separate it into fibers and return it to the broth.

Put the pan on the fire again. Season the broth with bay leaf, allspice, chili (on the tip of a knife), and salt to taste. Cook for another forty minutes. We check the jellied chicken feet for thickening: if a teaspoon of broth under your fingers is viscous, like liquid glue, then the dish is ready. If it happens that the liquid does not want to harden, add gelatin diluted in cold water, then cook for another 10 minutes. Cut two or three cloves of garlic lengthwise into slices, coarsely chop the parsley. Add these new ingredients to the viscous broth and cover the pan with a lid. Turn off the heat and let sit for five minutes.

Pour the broth into molds. When it cools to room temperature, put it in the refrigerator. Decorate the finished dish with carrot flowers and fresh herbs, and halves of boiled quail eggs. Serve jellied chicken feet along with mustard or horseradish. You can paint the surface of the dish with a mayonnaise grid. You can serve pickled vegetables as an appetizer with jellied meat.

And now some tips. Salt the broth intensively: once frozen, it will be just right. You can make the dish layered. When the broth has cooked for the required time, remove and remove the bones from the chicken legs. Pour the jellied meat into molds like this: put meat fibers on the bottom, and chopped garlic cloves on it. Fill it all with broth. If the dish, after standing in the refrigerator for several hours, is still not frozen, proceed as follows. We heat it and strain it. We send the meat back into the molds, and add half a spoonful of gelatin, previously diluted in 100 ml of cold water, to the liquid. Warm the broth over low heat, but do not boil. Then we pour the meat into the molds.