For cooking, I recommend buying a domestic rooster - large and fat, weighing 1.5-2 kg. It’s even better if it’s not young, but a year old, then the broth will 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, a celery root, a bay leaf and pepper. You will have to cook for a long time, about 3 hours, always over low heat, then the jellied meat will be crystal clear.

At the very end, in order for it to freeze well, gelatin must be added to the broth. Even if the rooster is stringy, the adhesive, gelling substances during cooking may still not be enough. And since we don’t add anything except chicken meat: no shank, no hoof, no tail, etc., we can’t do without gelatin.

Total cooking time: 3 hours + setting time
Cooking time: 3 hours
Yield: 3 bowls

Ingredients

• rooster – 1.5-2 kg
• large onion – 1 pc.
• garlic – 4-5 teeth.
• carrots – 1 pc.
• celery root - 4 cm piece
• parsley – 1 small bunch
• black pepper – 6-8 peas
• salt - to taste
• bay leaf – 1 pc.
• water - approximately 1-1.5 l
• gelatin – 1 tbsp. l. for every 200 ml of broth

Preparation

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Wash the rooster, remove any remaining feathers and giblets (if any), cut into large pieces. Try to choose a homemade, largest and fattest one. The more meat there is, the greater the yield of the finished dish. As for the age of the bird, the most delicious jellied meat comes from a rooster over 1 year old. Of course, you will have to cook it longer (3 hours), but the broth will be richer and tastier, richer in taste. It’s good if you managed to buy it with paws - they also go into jellied meat, cut off the claws, peel off the top yellow skin (hold it over the fire, it will come off easily) and put it in the pan.



Place the chopped meat in a large 3-quart saucepan. Pour in 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 place them as tightly as possible to each other (the more tightly packed, the less broth there will be, which means it will be concentrated and tasty). This way 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 piece of celery to the pan.



Fill again with clean cold water so that it is 3 centimeters above the level of the meat. Place on the stove and bring to a boil. Skim off the foam and cook over low heat for 1 hour. The lid should be closed, leaving a very small hole for steam to escape. Towards the end, add salt according to your own taste.



After an hour, add large, peeled carrots to the pan, as well as a few cloves of garlic and parsley tied with a thread. Send there a large onion, peeled from the top husk and cut into 4 parts (but not completely). Cook for another 1 hour over moderate heat, covered. Then check the meat for doneness; if it easily comes away from the bone, it means you can remove it 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, and remove the bones. Place chopped boiled carrots on the bottom of bowls or bowls (you can additionally decorate with sprigs of herbs, boiled eggs, etc.), spread rooster meat on top.



Strain the broth through a strainer or cheesecloth, dilute gelatin in it - 1 tablespoon of instant gelatin for every 200 ml of liquid (I used 500 ml, then 2.5 tablespoons of gelatin powder). Leave for 10 minutes to swell, then heat on the stove or in the microwave to avoid lumps. Pour the resulting broth with gelatin over the meat, covering it completely.



Transfer the rooster jellied meat to a cool place to harden. You can try after 3-4 hours, but it is better to leave it overnight. To serve, immerse bowls in hot water and invert onto flat plates. You can complement the dish with mustard or horseradish. Bon appetit!

Jellied meat is cooked from various types of meat. This dish is made from meat broth thickened to a jelly form with pieces of meat. In general, preparing jellied meat from a domestic rooster, the recipe for which is below, is quite simple. However, like all other dishes, cooking 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:

• rooster carcass (it’s best to take a homemade one, not a store-bought one);
• 2 medium sized carrots;
• 2 onions;
• parsley root;
• 6-7 cloves of garlic;
• 3 bay leaves;
• boiled egg;
• salt, allspice (peas), fresh herbs to taste.

Step-by-step preparation:

To prepare jellied meat from a domestic rooster, first of all, you need to start with the bird carcass. Process the rooster, rinse well and cut into pieces. Pour cold water over all the pieces and leave to soak for 5-6 hours before starting the recipe. It is necessary to soak the carcass for jellied meat, otherwise the broth will not be clear. It would be even better at this time to change the water in which the rooster lies for jellied meat.

We transfer the soaked rooster into a container with a double bottom, fill it with warm water and set to cook over medium heat. Take enough water to cover the meat by 4-5 cm. When the liquid boils, remove the scum and reduce the heat to minimum, at which the water will boil slightly; if it boils strongly, the broth will turn cloudy.

Cook domestic rooster for a long time - at least 4 hours. Do not salt the 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 enough. After another hour of boiling the rooster jellied meat, add peeled carrots (you can divide them into large pieces) and parsley root. After another 20 minutes, add the onion and allspice. 10 minutes before the end of cooking the jellied meat, add a bay leaf. Before placing the bay leaf, it should be rinsed under running water, as there may be particles of dust or other debris on it.

Cool the cooked meat for jellied meat at room temperature, or directly in the broth. But it will be better if you take the meat out onto a plate; you need to cover it so that it does not dry out. While the meat is cooling, add soaked gelatin to the broth. To taste, you can add garlic, crushed in a mortar. When the meat for jellied meat has cooled a little, remove from the bones and chop finely. Then place the meat in molds and pour in the broth. Garnish each serving of jellied meat with a piece of egg and boiled carrots. Place the finished jellied meat in a cold place to harden; it is usually eaten with mustard or horseradish.

The most delicious jellied meat comes from a rooster. Don't believe me? Try cooking and you will see for yourself.
Content:

Any jellied meat is always not only beautiful and tasty, but also complements the table, making it festive. But besides this, jellied meat is also very useful. Thanks to its calcium content, it restores bones and cartilage after injuries. In addition, it is absolutely not heavy on the stomach. And jellied rooster also helps make the jelly more tender and less caloric. But for this I advise you to choose domestic poultry, even an old one, then the dish will be richer and freeze better. To make the jellied meat transparent, carefully follow all my recommendations.

To avoid having to add gelatin to the jelly, the broth will have to be supplemented with beef or pork hoof, shank (drumstick), veins, cartilage, skin, pig ears or tail.

Secrets of making jellied meat

• Always cook the broth over very low heat and with the lid closed.
• Until the broth boils, do not cover it with a lid so as not to monitor the boiling, reduce the temperature and skim off the resulting foam.
• Use a divider; it will reduce the boiling of the broth.
• If the broth boils away, never add water, otherwise the dish will not set.
• If the broth turns out cloudy, lighten it with raw egg white.
• After straining the finished broth, cool it a little to remove excess fat from its surface, which is not needed on frozen jellied meat.
• Cook the jellied meat for at least 6 hours.
• Add carrots to the broth, then the broth will be golden in color.
• Check the readiness of the broth as follows. Use a ladle to scoop up some broth and pour it into a mug, which you place in the refrigerator. If it hardens a little after 15 minutes, it means the jellied meat is ready. If not, continue cooking some more.
• Salt the broth an hour before it is ready, since the water will gradually boil away and the jellied meat may become too salty.

• Calorie content per 100 g - 65 kcal.
• Number of servings - 4 vessels
• Cooking time - 30 minutes for preparing food, 6–7 hours for cooking, 1 hour for cooling and sorting meat, 3–4 hours for hardening

Ingredients:

• Pork hoof - 1 pc.
• Domestic rooster - 1 carcass
• Carrots - 1 pc.
• Onions - 1 pc.
• Garlic - 2 cloves
• Bay leaf - 4 pcs.
• Peppercorns - 5 pcs.
• Dried celery root - 1 tsp.
• Salt - 1 tsp. or to taste
• Ground black pepper - to taste

Preparing jelly (jellied meat) from a rooster

1. Wash the pork leg, scrape it with an iron sponge to remove all the burnt marks, put it in a container and soak for 30 minutes. Afterwards, rinse thoroughly, especially around your fingers, and let it cook. Boil it for half an hour, drain the water and rinse well again. Then place the leg in the pan in which you plan to cook the jellied meat, fill it with water and put it back on the stove. Thus, you will cook the jellied meat in the second broth.

2. Wash the rooster, remove excess fat and cut it into pieces.

3. Peel and wash the onions, carrots and garlic. Cut the carrots into large rings.

4. Boil the pork leg for about 1 hour and add the poultry and vegetables to the pan.

5. Bring the broth to a boil, keeping an eye on it all the time so that you have time to remove all the film. Reduce the heat to low, cover the pan with a lid and cook the jellied meat for 5 hours. Then season it with salt, ground black pepper and continue cooking for another 1-2 hours.

6. When the jelly is ready, drain the broth and remove all the meat. Leave the broth to cool slightly to remove excess fat.

7. Go through all the meat, cutting or tearing it into small pieces.

Rooster jellied meat is not only a beautiful and tasty appetizer that complements the table at any festive feast. It is also very useful for restoring human bones and cartilage due to its calcium content. In addition, this dish is not at all heavy on the stomach. It is poultry that helps produce less calorie and more tender jelly. It is best to prepare jellied meat from domestic rooster, which will be quite rich, will harden well and will not require the addition of gelatin. If you carefully follow the recommendations, you will get a transparent and beautiful rooster jellied meat, the recipe for which we suggest you try.

Recipe for jellied meat from domestic rooster

Poultry contains a sufficient amount of jelly-like substances that will help you get a rich jellied rooster. Please note that we definitely use a male individual, and not a chicken.
Ingredients:

• rooster weighing 1.5-2 kg - 1 pc.;
• onion - 1 pc.;
• garlic - 4-5 cloves;
• bay leaf, salt, peppercorns.

Preparation:

We carefully examine the rooster and rule out the presence of feathers, and if necessary, resin it.

Cut the bird into pieces and leave it in cold water for an hour, changing it periodically. This action will produce a clear jelly due to the release of blood.

We wash the soaked poultry, place it in a saucepan, fill it with water and bring to a boil. Remove the foam that appears, reduce the heat and leave to cook for 2 hours, not forgetting to remove the newly appearing foam.

Peel the onions and garlic and place them whole in the broth. Also don’t forget to add bay leaf, pepper and salt.

Turn off the heat, separate the meat from the bones and skin, and strain the broth through a sieve. At this stage, you can add a crushed clove of garlic for taste and let it brew a little.

We distribute the pieces of meat into molds, fill them with broth and place them in the refrigerator to harden. You can decorate rooster jellied meat with carrots and herbs.

You know how to make jellied rooster if you are lucky enough to buy poultry. Unfortunately, this is not always possible, so we will tell you how to cook jellied meat from a rooster and pork legs. It is the legs that will help you not to worry about whether the jelly will harden.

Jellied rooster and pig's feet

In this recipe we will tell you how to cook jellied rooster and pork legs in order to preserve the bright and delicate taste of chicken jellied meat.
Ingredients:

• pork legs - 2 pcs.;
• rooster - 1.2 kg;
• onions - 2 pcs.;
• carrots - 3 pcs.;
• garlic - 5-6 cloves;
• peppercorns;
• ground pepper;
• salt;
• greenery.

Preparation:

Soak the cleaned legs in salted water, then wash them, chop them into small pieces, place them in a saucepan, fill them with water and let them boil. Drain the water, rinse thoroughly again and set to cook along with the cleaned, washed and chopped rooster. Periodically remove the foam until half of the broth has boiled away.

Add carrots, onions, peppercorns and leave in the broth for 40 minutes, then remove. In general, the duration of cooking the broth is about 5 hours.

Grate 2/3 of the prepared garlic, put it in a piece of cloth in the form of a bag and tie it.

We take out the meat, strain the broth, add pepper and salt to taste and put the prepared garlic in it. After the broth has infused, remove the bag.

Separate the meat from the bones, place it in dishes, fill it with broth and, after cooling, put it in the refrigerator to harden. We decorate with greenery.

Please your loved ones with deliciously delicious rooster jellied meat in any variation.

Today I will share a recipe for making delicious homemade jellied rooster. I would like to point out that I am not using a chicken, but a male specimen. Rooster contains many jelly-like substances that make the jellied meat rich. I will also immediately warn you that the process of cooking high-quality jellied meat is long and very labor-intensive. But don’t be alarmed, because it is prepared practically without your participation and does not require constant presence in the kitchen.

After all, adding gelatin is a sign of bad taste. So that this no longer worries you, you should always add pork legs to the jellied meat and cook it until a spoon calmly floats in the boiling brew.

Products: one rooster carcass (better than an old one), one pork leg (about 15 cm long), one onion, one carrot, 2-3 cloves of garlic, bay leaf, allspice, 1 tsp. dried celery root, salt, ground black pepper.

Preparing jellied rooster:

Singe the rooster, clean it, then remove the lungs and liver, which can make the jellied meat cloudy. Divide the rooster into pieces and wash. Wash the pork leg thoroughly and, if possible, even scrape it.

Place the pork leg and rooster pieces into the pan.

Peel the garlic and onions. Peel the carrots and cut into pieces.

Then place the carrots, garlic and onions in the pan with the rooster and pork leg. Add bay leaf, peppercorns, celery root, cover everything with water and put it on the stove to cook.

Bring the jellied meat to a boil, reduce the heat to the lowest setting and simmer for about 12 hours. A very important point here: do not miss 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 using a sieve.

Remove the meat from the bones, cut it into pieces, and place it in the molds in which you plan to serve the jellied meat. Then pour the broth over the meat, it is advisable to do this through a filter so that bones and spices do not get into the jellied meat.

Send the jellied meat to harden in the refrigerator, after which it can be served.

Bon appetit!