Hello, dear readers. Many of us love holidays, some for the weekend, to relax, and others for the sake of a friendly feast, where you can meet with friends and have fun. And such holidays are approaching us, these are New Year and Christmas. On these holidays, everyone wants not only to relax, but also to eat delicious food. As our gastroenterologist friend said, it feels like people don’t eat for a year on purpose so that they can overeat during the holidays. And if we are already planning to eat deliciously, then we need to cook deliciously. After all, there is nothing tastier than homemade food, especially cooked with love. We associate the New Year with tangerines, Olivier salad, fur coats and of course jellied meat. This is a unique dish that can last in the refrigerator for 3-4 days without losing its taste. Today I want to dwell on this in more detail, namely, how to properly prepare delicious jellied meat. What kind of meat and vegetables to take. And I’ll share my cooking secrets. And believe me, we have a lot of experience in this.

Our parents cooked jellied meat for every New Year, and not only that. So we support this tradition, we also cook for the New Year holidays. Moreover, we have one more holiday than most readers; we also have our son’s birthday between the holidays.

But this was a lyrical digression, let's move on to the jellied meat.

For cooking we will need meat; you have already decided for yourself what you will cook from. I’ll show you the example of a whole chicken, a pork knuckle and a beef joint.

I took all this out of the freezer in the evening and put it in a pan of water to soak until the morning. I try to buy everything early for jellied meat. You just need to negotiate with the butchers before the holidays so that they leave the part you need. There is no set for jellied meat on sale. It has been tested for several years now.

In the morning, rinse under running water and put on fire. The water should completely cover our ingredients.

After boiling, drain the first broth and rinse the meat well under running water.

The second time we pour water 1.5 - 2 cm higher from our meat. And put it on the fire until it boils.

After boiling, reduce the heat to low and make sure that our broth does not boil, but simmers.

During simmering, periodically remove any noise and fat that appears, fat as desired.

After 5-6 hours you can throw in the vegetables. This is our onion in the husk, with the roots cut off. The soil should not get into the broth. And one medium carrot, peeled. All this continues to languish. Make sure that the broth does not boil violently.

Along with the vegetables, add two bay leaves, 4 pcs. fragrant and about 8 pcs. black pepper.

About 7 hours after the start of languor, we look at the bones. If the meat begins to fall away from the bone, then the jellied meat is almost ready. Add one tablespoon of salt and remove after a few minutes.

Now use a slotted spoon to catch the meat into a separate bowl. When everything has been caught, we strain the broth through cheesecloth or a fine sieve. This is done in order to remove possible small bones.

I recommend doing this in exactly the order described above. Instead of first straining and then pouring the meat into another container, or even leaving the meat in the same pan. Small bones remain at the bottom, and you will have to select them more carefully later.

Now let's sort through all the bones from the meat, doing this with a fork and hands. Of course, it is more convenient to do this with meat that has already cooled, at least a little. We tear the meat into pieces that are convenient for us.

While the meat is cooling, you can skim the fat from the broth and add ground black pepper to taste and salt to taste. This will give the smell of fresh pepper in the jellied meat. Or you can add a mixture of peppers from the grinder. This will make it even more flavorful.

We lay out the sorted meat on plates or trays and fill it all with broth.

Now, if desired, you can decorate with carrots and parsley.

Let it cool on the balcony or in a cold place. But not in the refrigerator. Place in the refrigerator covered trays or plates only after the jellied meat has already cooled down.

We usually end up with this kind of transparent jellied meat. But not everyone likes this one. For example, our grandmother loved the cloudy kind, with pieces of meat falling apart into fibers. And she is not alone in her preferences. We like the transparent one better.

You can serve jellied meat with homemade mustard or horseradish, depending on your preference. We have a good one, with step-by-step photographs.

Well, now I’ll tell you some of the secrets of beautiful, transparent and tasty jellied meat.

Initially, jellied meat was cooked from those parts from which nothing else can be prepared. And these are heads, tails, lower legs with hooves. In general, we can call this set “horns and hooves.”

Now we have a large selection of meat, and we approach jellied meat not as a disposal of unnecessary parts, but as a tasty and satisfying dish. And often, for the beauty and taste of the dish, we also add pieces of meat. But I want to warn you if you think that the more meat, the tastier. This is far from true.

The jellied meat must contain joint parts and even skin. They transform our dish from a rich broth into jellied meat. There are no clear proportions here, the main thing is to understand that the more joints, the greater the chance of the jellied meat freezing. But don't overdo it, everything is good in moderation.

What kind of meat is needed for jellied meat

Cooking a dish begins with choosing ingredients. Let's take a closer look at the choice of meat. It is better to buy fresh meat for jellied meat, and it is advisable to inspect and smell it well. Now let’s try to figure out which meat to choose.

Beef

This is the type of meat that it is advisable to add to jellied meat. Beef “horns and hooves” have high gelling properties and will help the jellied meat to harden well. Jellied meat made from one beef has a “lean” taste, and it is better to add other meat. Usually use the head, legs and tail, and any trimming bones. Cook for about 6 - 9 hours.

Pork

This is the second meat that I recommend adding to jellied meat. With pork, jellied meat is more tender, fattier, tastier, and even a little sweeter. Typically the head, legs and tail are used. Particularly popular are the lower part of the leg with the hoof and ears, preferably with part of the head. Cook for about 7 - 8 hours.

Chicken or turkey

This is the third component of delicious jellied meat. Like pork, it adds tenderness and flavor, but not fat. It is better to use old hens or roosters, since young hens do not yet have such gelling properties. Usually they take a whole rooster for jellied meat, because it is no longer good for anything except for noodles.

But now you can use the neck, legs, and wings, and the soup set is also ideal for taste. But the most useful for freezing jellied meat are the legs, and not the thighs, but the paws. They contain the maximum collagen content (in the boiled state), it helps us strengthen bones and hair.

Our grandmother loved to cook jellied meat from just the legs, she really liked it.

If you take turkey, now you can buy turkey necks separately; they are great for jellied meat and will taste like chicken.

Cook for about 5 - 6 hours.

Duck or goose

This is already a bird that is rarely used for jellied meat. Of course, you can cook this bird, but the taste of the jellied meat will be a little grassy, ​​or even if not grass, then an incomprehensible aftertaste will be present. This taste will be especially felt by those who have tried jellied meat without this bird. But everyone has their own taste, and our aunt likes it. She often cooks jellied meat from geese. You can take legs, necks, or the whole thing, but with a set of additional bones, cook for about 6 - 7 hours.

Rabbit

You can cook jellied meat from a rabbit, but it will not be rational. Firstly, rabbit is twice as expensive as chicken, and secondly, it is inferior in taste to poultry. It also has a grassy taste. For jellied meat, you can use the whole carcass or boil the heads separately. Cook for about 6 - 8 hours.

Nutria

You can even cook jellied meat from nutria. But this is also not for everybody. For example, our father even now cooks jellied meat from the heads and tails of nutria. They keep them and collect the heads and tails in the freezer for jellied meat. Mom doesn't like the taste, but father praises it. Cook for about 6 - 8 hours.

Lamb or goat meat

Lamb, like goat meat in principle, has a specific smell, and jellied meat is not an acquired taste. Anyone who has tried cold lamb remembers this unpleasant aftertaste, especially if the part was fatty. There is no such obvious taste in jellied meat. You can take heads and legs. Cook as usual, about 6 - 8 hours. Be sure to soak and add crushed garlic to the finished dish to mask the taste.

Meat of wild birds and animals

In addition to domestic animals and birds, you can also cook from wild ones. But for the most part, you will have to mask the smell with garlic. But hunters cook, they told me. True, now there is no way to contact that hunter. And I would have told you the recipe. Although the principle is the same.

We've sorted out the meat a little, and now let's move on to various questions that may arise when preparing jellied meat.

Why soak meat for jellied meat?

First of all, the meat is soaked so that the blood that remains in the bones and capillaries comes out. And also to remove possible dirt and odors. Soaking helps remove excess odor.

Our parents always soaked the meat overnight before preparing jellied meat. But they partially took the meat out of the freezer. If your meat is fresh, then soaking it for 2 - 3 hours is still recommended. But if the meat already has an extra smell, then add a tablespoon of vinegar to the water. But then be sure to drain the first water in which the meat boiled.

What kind of pan to cook jellied meat in?

The main thing to understand here is that if left on the fire for a long time, the pan may deteriorate. No matter how crazy it sounds, in my practice it happened, the enamel burst. Even though he knew very well that it was necessary to cook in an aluminum or stainless pan. But then I didn’t have such a large pan at hand, I thought that nothing would happen at once. The result is cracked enamel on the pan.

Enameled dishes are not suitable for cooking jellied meat.

After boiling, cook the jellied meat at a temperature of about 90 degrees. This is the average. But what is more important here is not the temperature of the stove, but the absence of violent boiling. Jellied meat should simmer, not boil. Rare small air bubbles rise. To do this, you can open the lid, put it on the stove, or raise the pan above the fire. We use this stand for this. It can easily handle an 8 liter pan. We place it over the smallest gas burner, on a pan stand and simmer.

What kind of water to use for jellied meat

You should only take cold water. Well, it is not advisable to take chlorinated water. You won’t smell the bleach in the jellied meat; it will boil off. But the taste will make itself felt. So I recommend taking clean and cold water. You should not add additional water during cooking. The jellied meat will not freeze.

Is it necessary or why to drain the water after boiling jellied meat?

To drain or not to drain the water is up to you to judge. Why is the water drained? Firstly, blood residues get into the water, and secondly, excess odors and debris that may not have been washed away are boiled out. Well, when you change the water, you will have a clear broth in the future.

Just be sure to wash each piece of meat with your hands under running water. And when using chicken meat, it is recommended to do this. This is how we boil out of it the excess chemical compounds that got into the carcass with the feed.

Be sure to remove any noise that appears during the cooking process.

I believe that jellied meat is just the kind of dish that has its own set of spices and vegetables that should not be changed. You can, of course, add more, but this will already distort the taste of real jellied meat.

For vegetables, we only add onions and carrots, and for spices, bay leaf and pepper. You can use allspice, black pepper, or even a mixture of peppers. For taste, squeeze a clove of garlic into the plate itself. I don't recommend cooking it with garlic. When you add garlic to a plate, you may not want to add it to everything, just a few. Jellied meat with garlic will not be stored. This plate should be eaten first.

When to add vegetables to broth

Vegetables are added to the broth 1 - 1.5 hours before they are ready. This is done for the taste and color of the finished broth. Carrots make the broth clearer, this is even noticeable when you cook jellied meat. Onions give a light aroma and a yellowish color, which also has a very good effect on the finished dish.

You can, of course, throw it in after the broth has boiled, but then you need to keep an eye on the vegetables and get them out on time. Otherwise they will boil over. Boiled carrots are then used to decorate the jellied meat or simply thrown away.

How long does jellied meat take to cook?

There is no clear answer here. Each meat is cooked differently, for example, chicken can be cooked in 4 - 5, pork in 7 - 8, and beef in 8 - 9 hours. But these are averages.

The chicken may turn out to be an old rooster, and it will take longer to cook than the young beef. The main thing is to look at the bones. Jellied meat is considered cooked when the meat begins to fall away from the bone. And not in one place, but completely from the bone. This is not necessary for the convenience of removing meat, but for collagen.

How to remove fat from aspic broth

It is good to skim the fat from the broth during cooking, while sorting out the jellied meat, or even from the plate. During cooking, along with the noise (coagulated boiled blood), you can skim off the fat, carefully with a spoon.

The second option is when the meat is removed, collect the fat from the strained broth, also with a spoon. This way the meat and floating parts will not get in the way.

You can also cool it, both pure broth and already in plates with jellied meat, and remove the congealed fat. But then, if you remove the plates, you will end up with a not entirely smooth surface. On the other hand, this way the jellied meat will not air out during storage. Fat protects the jellied meat from weathering.

How to disassemble boiled meat for jellied meat

It is best to disassemble the meat with your hands, or with a fork and your hand. This way you will remove all possible small bones that could be missed when disassembling with forks. The meat can be torn into pieces that you can conveniently eat later.

For example, our parents tear into large pieces, and our daughter-in-law tears into small pieces. We personally also like it in pieces rather than fibers. So it's up to you to decide.

Do I need to strain the broth?

I personally recommend straining the broth. Since when chopping meat, especially chicken parts, small bones appear that can remain in the broth. And in general, there are a lot of small bones in chicken, and not only in chicken. When filtering, we throw out all the garbage.

Why the jellied meat has not frozen - what to do

Jellied meat usually does not freeze for only one reason: there is not enough collagen, or, more simply, articular bones or cartilage. This usually comes from having more meat in relation to bones. For example, one pork leg can help freeze 1.5 - 2 liters of water. If you doubt that the jellied meat will harden, buy chicken feet. They are not expensive, but they help harden very well.

If you have already prepared jellied meat and it is not congealing, then gelatin will come to your aid. Take one pack of gelatin and dissolve it in part of the selected hot broth. Then pour everything into a common container and mix well.

It is difficult to say the specific amount of gelatin required, because we do not know how much water you have and the number of articular bones, relative to water.

And the question of whether it is necessary to add gelatin to jellied meat no longer even sounds like a question, but rather is rephrased into another, how much gelatin to add to the broth. But you don’t need to add a lot of gelatin, then the jellied meat will be like rubber.

Is it possible to cook jellied meat from one type of meat?

Attentive readers have already seen the answer to this question, just above in the article. Of course you can. The main thing to understand here is that in order for the jellied meat to freeze, you need to take a larger number of articular bones rich in collagen.

For example, from chicken or other poultry - you need to take the legs and necks to harden. This jellied meat is not greasy and is easier on the stomach. From pork or beef you need to take legs and heads. Heads and tails from inside.

Jellied meat cannot be made from one carcass, be it chicken, duck or nutria. You will need to add gelatin to this jellied meat.

How to decorate jellied meat

Jellied meat is usually decorated before it hardens. For this, carrots boiled in the same broth, parsley or dill leaves are usually used. I saw both cucumber and egg in the jellied meat. This is where your imagination comes into play.

But be sure to decorate it before the broth hardens. Then in the transparent broth you can see fancy patterns made from cut carrots or other handy products.

Jellied meat can be stored in the refrigerator in a closed container for up to 5 days. However, jellied meat is one of the dishes that can be stored not only in the refrigerator. I will tell you from my own experience how we stored it.

The longest option is to roll it up like in jars. This can be done immediately after cooking, or after a few days, when you realize that you can’t eat everything.
This is done with these simple devices. Simply roll the jellied meat into jars, secure the lid with a clamp or a special press, and boil for 30 minutes. It will be stored in this form for up to 6 months, then it loses its taste and it is no longer recommended to eat it. But this is the deadline.

Is it possible to store jellied meat in the freezer?

The next option is in airtight trays in the freezer. You can store it here for several weeks. Then remove from the freezer and keep at room temperature for 30 minutes to an hour. When separated, water will form, drain it. But boil the rest and put it again to harden, but in a cold place, but not in the freezer.

The main thing in this storage is that the tray is airtight, otherwise it will become saturated with the smell of the freezer, and feel free to throw away the jellied meat. Even garlic can’t cover this smell.

You have already learned some subtleties and secrets, now you can safely prepare jellied meat yourself. If you can add anything on the topic, I will be grateful to you. Have a good mood and all the best to you!

Russian cuisine pampers its admirers with many delicious dishes that captivate with their delicate taste and fragrant aroma. However, Russian culinary delights are rich in more than just special relish and spicy aroma.

Masterpieces prepared according to ancient recipes from the “folk chest” amaze with the warmth and heartfelt flavor of the picturesque country. One of the favorite dishes of many people is jellied meat - the great-great-grandson of meat broth.

A dish with a lot of history

One fine day, a caring housewife decided to pamper her household with fragrant and tasty meat broth. She took a large cauldron, poured water into it, put meat and bones, added onions and carrots and put it on the stove.

The dinner was a great success! But in the morning the hostess discovered that the soup had frozen. Of course, this did not delight her, since she had to light the stove again to heat the broth. This is how a relative of modern jellied meat - jelly - appeared.

The jelly-like dish has undergone a number of changes since that time. At first it was intended exclusively for the poor. So, for example, at court the servants feasted on jelly. It was prepared from leftovers that remained on the table after dinner of noble people.

When Russia was “covered” by the fashion for everything French, jelly became an invited guest at feasts, since in the land of love the dish was in great demand. True, it was called galantine.

We can say that the current jellied meat is a colorful combination of culinary traditions of two picturesque countries - Russia and France. More than 400 years have passed since that time, but the jelly-like dish is still an honored “guest” on the holiday table.

Helpful or Harmful? Should you eat it often?

Melt-in-your-mouth jellied meat is known for a number of properties:

• general strengthening;
• invigorating;
• tonic;
• relaxing;
• rejuvenating;
• restorative;
• nutritious;
• stimulating;
• protective;
• cleansing.

Despite the many beneficial properties, there is no need to include a jelly-like dish in your daily diet, since it contains harmful cholesterol, which contributes to the occurrence of serious diseases.

Calorie content of jellied meat

Jellied meat cannot be called a very high-calorie dish. Its energy value, of course, depends on the type of meat. 100 g of product contains 80–400 kcal.

Jellied pork legs - step-by-step photo recipe

Do you want to cook real jellied meat? No, we are not talking about some obscure substance, like the one sold in supermarkets under the same name.

The presented recipe for jellied meat contains the most useful and most detailed recommendations that allow you to get excellent jelly in the best traditions of Russian cuisine.

Cooking jelly is not very difficult, but the cooking technology requires patient and careful attention. To make it tasty and at the same time healthy, several requirements should be taken into account.

• All products should be purchased only of fresh quality.
• The jellied meat must simmer, so it will cook for at least seven hours with minimal heat.
• Meat components of food must be placed in a certain order.

Cooking time: 10 hours 0 minutes

Quantity: 6 servings

Ingredients

• Chicken drumsticks and thighs: 4 things.
• Legs, drumsticks (pork): 2 pcs.
• Large onion: 1 PC.
• Carrots: 1 pc.
• Fresh herbs: 5-6 sprigs
• Black pepper (peas): 15 pcs.
• Laurel: 3-4 pcs.
• Salt:

Cooking instructions

Chicken variation

To prepare a fragrant and tasty dish, you need to stock up on the following ingredients:

• chicken weighing 2–3 kg – 1 piece;
• chicken feet – 8–10 pcs.;
• carrots – 1–2 pcs.;
• fragrant laurel – 5–6 pcs.;
• spicy pepper – 5–8 peas;
• fine salt - 1 tbsp. l.;
• water – 5–7 l.

For registration gourmet dish you will need:

• chicken eggs – 5 pcs.;
• curly cilantro - 5 sprigs.

Creating a culinary masterpiece consists of three stages.

Stage 1- preparation of ingredients:

1. Wash the carcass under running water.
2. Remove the skin from the chicken.
3. Clean the paws: remove tough skin and claws.
4. Cut the chicken carcass into four pieces.
5. Peel the carrots, onions and garlic.
6. Wash the vegetables under running water.
7. Boil the eggs, peel them and cut them into rings.
8. Wash the cilantro and tear off the leaves.

Stage 2- cooking

1. Place the meat and legs in a large saucepan.
2. Cover the chicken carcass and legs with water.
3. When the liquid boils, reduce the heat.
4. Remove the foam using a slotted spoon.
5. Simmer the aromatic broth for 6–8 hours.
6. When the meat comes off the bone, add the onion and carrots.
7. After 30 minutes, remove the chicken and legs from the pan.
8. Add bay leaves, pepper, garlic and salt to the jellied meat.
9. Stir the ingredients and cook for another 30 minutes.

Stage 3- formation of the dish:

1. Strain the broth using a strainer.
2. Disassemble the meat: remove the bones and finely tear into fibers.
3. Place the chicken in deep plates.
4. Place egg rings and cilantro leaves on the meat.
5. Pour broth over ingredients.
6. Taste the work of culinary art after 12 hours.

If desired, you can cut out various figures from carrots - hearts, stars, squares, and make curls from onion feathers that will perfectly decorate the dish.

Chicken jellied meat is wonderful in a duet with mustard, sour cream or horseradish.

Can it be made from beef? Yes!

To prepare jellied meat you need to arm yourself with:

• beef leg – 2 kg;
• beef ribs – 2 kg;
• beef tail – 1 pc.;
• beef pulp – 1 kg;
• large onions – 2–3 pcs.;
• carrots – 2–3 pcs.;
• fragrant garlic - 1 head;
• reserve laurel – 5 pcs.;
• aromatic pepper – 8–10 peas;
• fine salt - 1 tbsp. l.;
• water – 5–7 l.

For registration noble dish you will need:

• curly parsley – 5–10 sprigs;
• chicken eggs – 5 pcs.

To pamper your family members and guests with amazing jellied meat, you must strictly follow the recipe and carry out the work step by step.

Preparation ingredients:

1. Wash the tail, ribs, fillet and drumstick under running water.
2. Place the meat products in a basin, fill them with water, cover the container with a lid and go do other work.
3. When the beef is “soaked” (3-5 hours), remove the ribs, tail, drumstick, and flesh from the basin and wash again under running water.
4. Disassemble the meat products: cut the pulp, tail, ribs into small pieces, and carefully saw the leg with a hacksaw.
5. Peel and wash the onions, garlic and carrots.
6. Chop the fragrant garlic.
7. Boil the eggs, peel them and cut them into rings.
8. Wash the parsley (separate into individual leaves, if desired).

Preparation rich meat and vegetable broth:

1. Place the meat products in a saucepan and fill with water.
2. Cover the container with a lid and place it on the stove.
3. When the liquid boils, skim off the foam and reduce the heat.
4. Cook the broth for 5–7 hours.
5. When the meat comes off the bone, add the onion and carrots.
6. After 30 minutes, remove the meat products.
7. Add salt, pepper, garlic, and bay leaf to the jellied meat.
8. After 30 minutes, remove the pan from the stove.

Formation dishes:

1. Place the beef in deep plates.
2. Place egg rings and parsley leaves (sprigs) on the meat.
3. Pour warm broth over ingredients.
4. When the jellied meat has cooled, place the plates in the refrigerator.
5. Try the dish after 12 hours.

If desired, it can be decorated with canned corn or green peas. The dish goes perfectly with hot mustard, fragrant horseradish and spicy tkemali.

Another version of beef jellied meat in the video.

How to prepare a noble dish from knuckle

To prepare a dish worthy of a royal table, you should stock up on the following ingredients:

• pork knuckle weighing 1.5–2 kg – 1 pc.;
• carrots – 1–2 pcs.;
• large onions – 1–2 pcs.;
• stocked garlic - 1 head;
• bay leaves – 3–5 pcs.;
• fragrant cloves - 1-2 stars;
• fine salt - 1 tbsp. l.;
• water – 5–7 l.

For registration healthy dish you will need:

• chicken eggs – 5 pcs.;
• curly parsley – 5–6 sprigs;
• green onions - 5 feathers.

Cooking a budget-friendly but very tasty jellied meat consists of three stages.

Preparation ingredients:

1. Rinse the pork leg under a thin stream of cold water.
2. Place the knuckle in the pan, add water, cover with a lid and start doing other work.
3. When the meat product is “soaked” (8–10 hours), remove it from the container and wash it thoroughly.
4. Remove any dark spots from the shank using a knife.
5. Cut the leg using a hacksaw.
6. Peel and wash the vegetables.
7. Boil chicken eggs, remove the shell and cut into rings.
8. Wash the greens.
9. Disassemble the parsley into leaves (you don’t have to do this if you wish).
10. Chop the garlic

Preparation rich meat and vegetable broth:

1. Place the shank in a large container and fill it with water.
2. Place the pan or cauldron on the stove and cover with a lid.
3. When the future broth boils, remove the foam using a slotted spoon and reduce the heat.
4. Simmer the jellied meat for 5–7 hours.
5. When the meat and lard come off the bone, add the onions and carrots.
6. After half an hour, remove the leg.
7. Add salt, pepper, bay leaf, and cloves to the jellied meat.
8. Mix the ingredients thoroughly.
9. Simmer the jellied meat for another half hour.
10. Remove the container from the stove.

Formation dishes:

1. Strain the fragrant jellied meat through a strainer.
2. Separate the meat from the bone and chop.
3. Place the pork on the bottom of the plate.
4. Place egg rings, onion feathers and parsley on the meat.
5. Pour broth over ingredients.
6. When the jellied meat has cooled, place the plates in the refrigerator.
7. Taste the dish after 12 hours.

The aromatic jellied meat goes perfectly with lemon juice, horseradish and mustard.

Jellied meat from the head - how and how much to cook

For a culinary masterpiece you need to arm yourself with the following components:

• pork head – ½ piece;
• carrots – 2 pcs.;
• large onions – 1–2 pcs.;
• aromatic garlic - 1 head;
• spicy cloves – 2–3 stars;
• fragrant bay leaves - 3–5 pcs.;
• fragrant pepper – 7–10 peas;
• fine salt - 1 tbsp. l.;
• water – 5–7 l.

For registration fragrant dish you will need:

• chicken or sawn eggs – 6–8 pcs.;
• greenery.

To prepare “cold” food with a mind-blowing taste, you should “split” the work into three stages:

Preparation ingredients:

1. Wash the pork head thoroughly under cold running water.
2. Place the pork head in a bowl, cover with water, cover and leave overnight.
3. In the morning, take out your head and rinse with running water.
4. Take a coarse bristle brush and run it over the skin.
5. Use a hacksaw to cut the head into 4 pieces.
6. Peel and wash the vegetables.
7. Chop the garlic.
8. Boil the eggs, peel them and cut into rings.
9. Wash the greens and separate them into leaves.

Preparation rich meat and vegetable broth:

1. Place the cut head into a saucepan and fill it with water.
2. Cover the container with a lid and place on the stove.
3. When the broth boils, skim off the foam and reduce the heat.
4. Simmer the rich meat broth for 5–6 hours.
5. When the meat comes off the bone, add carrots, garlic, onions, peppers, cloves, bay leaves, and salt.
6. Mix the ingredients thoroughly and cook for another hour.
7. Remove the pan from the stove.

Formation dishes:

1. Strain the fragrant broth through a strainer.
2. Divide the pork among plates.
3. Place egg rings and herbs on the meat.
4. Pour broth over ingredients.
5. When the jellied meat from the head has cooled, place the plates in the refrigerator.

If desired, you can form a flower from an egg, and grass from greenery. Serve the dish in combination with hot mustard, aromatic horseradish, spicy soy sauce or spicy adjika. The wild delight of household members and guests is guaranteed.

Recipe for a slow cooker - very quick and tasty

To prepare delicious “cold” food in a slow cooker, you need to take:

• chicken leg – 1 pc.;
• beef shin – 1 pc.;
• pork shin – 1 pc.;
• large carrots – 2 pcs.;
• medium-sized onions - 2 pcs.;
• chopped parsley root – ½ tsp;
• fragrant cloves - 2 stars;
• reserve bay leaves – 3–5 pcs.;
• perfumed garlic – 5–10 cloves;
• fine salt - 1 tbsp. l.;
• aromatic pepper – 5–7 peas;
• water – 4.5 l.

To decorate the dish, you can stock up on herbs.

Cooking tasty and healthy jellied meat in a slow cooker consists of the following steps.

Preparation ingredients:

1. Wash the meat products thoroughly, place them in a saucepan, cover with a lid and wait 4-6 hours.
2. Remove the meat from the water and wash again.
3. Cut the pork and beef shin into small pieces.
4. Peel the vegetables.

Preparation rich meat and vegetable broth:

1. Place the meat in a bowl.
2. Place vegetables and spices on the meat.
3. Pour cold water over the ingredients.
4. Place the bowl in the multicooker, cover with a lid, select the “Stew” mode and set the time to 6 hours.
5. Remove the bowl from the multicooker.

Formation dishes:

1. Remove the meat and strain the broth.
2. Separate the meat from the bones and chop.
3. Divide the cold cuts among plates.
4. Pour broth over ingredients.
5. When the jellied meat has cooled, place the plates in the refrigerator.
6. Taste the “cold” after 12 hours.

If desired, the dish can be decorated with vegetables and herbs. Serve “cold” in a duet with herbs and mushrooms.

There will be gelatin! Diet option

To prepare an incomparable dish with low fat and calorie content, you should turn your attention to turkey or chicken breast and gelatin.

• chicken breasts – 3–4 pcs.;
• turkey pulp - 1 pc.;
• large carrots – 2 pcs.;
• onions – 2 pcs.;
• fragrant cloves - 2 stars;
• reserved bay leaves – 3–5 pcs.;
• perfumed garlic – 5–7 cloves;
• fine salt - 1 tbsp. l.;
• aromatic pepper – 5–7 peas;
• water – 5–7 l.;
• gelatin - per liter of broth - 50 g.

To decorate the dish, you can arm yourself with herbs.

To prepare “cold” with a mind-blowing taste, you should divide the work into three stages:

Preparing Ingredients:

1. Rinse chicken and turkey breasts under running water.
2. Cut the fillet into small pieces.
3. Peel and wash the vegetables.
4. Finely chop the garlic.

Preparation rich meat and vegetable broth:

1. Place the meat in a container and fill it with water.
2. Cover the cauldron with a lid and place on the stove.
3. When the future jellied meat boils, remove the foam and reduce the heat.
4. Cook the jellied meat for 1–2 hours.
5. Add vegetables and spices to the meat broth.
6. Mix the ingredients and simmer for 15–20 minutes.
7. Remove the container from the stove.

Formation dishes:

1. Strain the aromatic jellied meat using a sieve.
2. When the broth has cooled to 40°C, add gelatin, stir and strain again.
3. Grind the meat and place it on plates.
4. Pour broth over ingredients.
5. When the meat gelatin jellied meat has cooled, place the plates in the refrigerator.
6. Try the jellied meat after 12 hours.

If desired, decorate the main dish with greenfinch. Serve jellied meat with soy sauce or lemon juice.

How to cook delicious, transparent jellied meat - tips proven over the years

Jellied meat is a dish that will fit perfectly into the holiday menu! To make jellied meat tasty, aromatic, healthy, and most importantly – transparent, famous chefs recommend:

• use fresh meat on the bone;
• soak meat products before preparing broth;
• fill cold cuts and bones only with cold water;
• remove foam every 2–3 hours;
• cook the jellied meat over low heat (it should not boil);
• Do not under any circumstances add water to the broth;
• cook jellied meat for at least 4 hours (if gelatin is not added);
• add spices after the meat comes off the bone (if the jellied meat is not cooked in a slow cooker);
• be sure to strain the jellied meat;
• add 1 tsp. lemon juice if the broth is cloudy;
• Do not expose jellied meat to frost.

That's all the wisdom of preparing an incredibly tasty, healthy and fragrant dish.

Basic rules for preparing good jellied meat In order to prepare transparent jellied meat, you need to remember a few simple rules, following which you can easily create this culinary masterpiece.
Rule 1. Choosing the main ingredient - meat. You can prepare jellied meat from any meat (chicken, pork, beef, pork legs, etc.), the most important thing is to choose the right main product. It is best to buy such an important component in jellied meat as meat at the market, because there it is guaranteed not to be frozen. Pork legs, which are the key to the solidification of the dish, must be thoroughly cleaned of bristles, and, if necessary, burned over a fire, then washed. You can add any meat you like. Whether it will be chicken, beef or the same pork jellied meat is up to the housewife, but pork legs (to be more specific - the part that ends with the hooves) are absolutely necessary, then no gelatin will be needed. If the meat is skinned, this will also play a good role in the hardening of the jelly. The size of the pieces of meat for jellied meat does not play a big role. The brisket and drumstick can be cut into several parts, leaving the large and central bones whole. In order to avoid small bones, the pork legs need to be cut in half lengthwise, and then again in half along the joint. But, oddly enough, you can’t overdo it with meat. It is necessary to observe certain proportions, otherwise there is a risk that the dish will not harden: for several pork legs weighing approximately 700 grams, you can take no more than one and a half kilos of other meat ingredients.

Rule 2. Meat must be soaked before cooking. This procedure is necessary in order to remove any remaining coagulated blood from the meat. In addition, the skin will be much softer and more tender after soaking. Taking a pan and placing the meat ingredients in it, you need to completely soak them in cold water and leave them for several hours (or better yet, overnight). In the morning, you can rinse the meat again, carefully scrape the pork legs to remove sooty areas. Also peel the skin on the remaining meat components. A small “vegetable” knife is suitable for this task like nothing else. Then you can place the meat in the cauldron and start cooking.
Rule 3. The first water needs to be drained! The belief of some housewives that removing scale with a slotted spoon will completely solve all problems is not entirely correct. It is better to drain the first water after cooking meat, since all excess fat and other unwanted components will be removed along with it. Moreover, the appearance of such jellied meat will be much more attractive, its calorie content will noticeably decrease, and the smell will become much more pleasant. Ideally, you can drain the second water, then the jelly will be clean and transparent, like a baby’s tear. After draining the broth, you need to rinse the contents of the cauldron under running water, which will remove small adhering remnants of coagulated protein. After this, you can put the meat back for final cooking. The amount of water should be about 2 centimeters above the meat level. If the amount of water is greater, it will not boil away as expected. Therefore, the jelly may not freeze. If there is less water, then during the cooking process it will be necessary to add it from the kettle, which will also not have a very favorable effect on the final result. It is also necessary to take into account that in order for the jellied meat to turn out transparent, the contents of the cauldron should not be allowed to boil. You need to cook the jelly on low heat for about 6 hours, and then the result will exceed all expectations.
Rule 4. Spices and seasonings also have their turn. After 5 hours have passed since the start of cooking, you can add a whole onion and carrots to the broth. If you do this earlier, then all the “delights” from adding these ingredients will disappear along with the boiled water. Salt should also be added to the jellied meat after 4-5 hours, because as the water boils away, the broth becomes more concentrated, and there is a possibility of simply over-salting the dish. It is better to add allspice, bay leaf and other spices to taste about thirty minutes before the end of cooking, then the bouquet of aromas will win the hearts of even the most scrupulous critics.
Rule 5. How long does it take to cook jellied meat? - jellied pork (pork legs, knuckles) 5-6 hours; - chicken jellied meat 3-4 hours; - beef jellied meat 7-8 hours. But it’s best to cook jellied meat from assorted meats, then it will turn out more tasty and rich.
Rule 6. The bones are removed by hand, not with a meat grinder. After the jelly has finished cooking, you need to remove the meat from the pan. The easiest way to do this is with a slotted spoon. The broth needs to be strained through a colander, or better yet, through a clean cloth, removing the onion, carrot, peppercorns and bay leaf.

The slightly cooled meat must be carefully sorted with your hands, separating it from the bones (you can help yourself with a small knife). It is better to cut the meat by hand rather than using a meat grinder, as this will ensure that even the smallest bones, which are very easy to break teeth on, will not end up on the plate of any of the guests. It is better not to throw away the skins and cartilage, because they will give the jellied meat strength. At the bottom of the plate in which the jellied meat will freeze, you can put greens or cut out various figures from carrots - this will be a wonderful decoration for such an interesting dish. After this, having laid out the meat mass in the prepared container, you can fill it with broth.
Rule 7. The right temperature is the key to success. The best place for freezing jellied meat is not a window sill or even a cold balcony. The most “correct” temperature for jelly is on the middle shelf of the refrigerator. After all, if the jellied meat is not cold enough, it will not harden, but if, on the contrary, it freezes, it will lose all its wonderful taste. This culinary masterpiece will harden within 5-6 hours.
Rule 8. If the jelly has not frozen (Jellied meat with gelatin) If the jellied meat has not frozen, there is no need to worry. The dish can be easily saved by pouring it back into a clean pan and boiling for a few minutes. Next, you need to dilute the gelatin in a separate container according to the instructions on the package (the dosage should be found there). Pour gelatin into jellied meat and mix well, pour into plates. After this procedure, the jelly will definitely harden, there is no doubt about it.

Jellied meat recipe
To prepare delicious jellied meat you will need the following products: pork knuckle weighing about a kilogram; 0.5 kg pork; one onion; 2-3 bay leaves; 5-6 peas of allspice; 2-4 cloves of garlic; 2.5 liters of water; salt. Preparation of jellied meat: 1. Prepare the meat: rinse and add water, soak for a couple of hours. After this, clean the shank well and cut it into two parts. 2. Pour cold water into the pan and place all the meat in it. 3. After boiling, drain the first broth and add 2.5 liters of cold water to the meat. 4. Bring to a boil and reduce heat as much as possible (so that the broth is barely simmering). Cook the jellied meat for 5 hours. 5. Next, add onion, pepper, salt and bay leaf to the broth. Let simmer for another hour. 6. Remove the meat from the pan, and put the garlic crushed with a knife blade into the broth. 7. Divide the meat into small pieces. Strain the broth through a fine sieve or clean cloth. 8. Place meat in jellied meat molds and fill with broth. Let it harden (preferably in the refrigerator on the middle shelf). 9. Serve the jelly, first garnished with herbs, with mustard or horseradish.
Quick tips for preparing jellied meat
Based on all of the above, we can formulate several basic tips that will help you prepare jelly correctly, and most importantly tasty. 1. The meat must be fresh. 2. To make the jellied meat freeze better, it is better to use pork knuckle or animal legs for cooking. 3. To make the jelly taste good, the meat must first be soaked in cold water. 4. It is better to drain the first broth. 5. Spices and seasonings should be added shortly before the end of cooking the jellied meat to preserve their aroma. 6. Meat bones must be carefully selected by hand. 7. The jellied meat should freeze at the correct temperature - on the middle shelf of the refrigerator. 8. If the jelly is not frozen, you can simply add gelatin after boiling the jelly. 9. Do not add too much water, as the jellied meat may not harden. Too little water is also not a good option. 10. You need to salt the jellied meat at the end of cooking so as not to oversalt the dish.
That's all, the jelly is ready, and there is nothing super complicated. You just need to carefully select the meat and pay attention to its cooking, and then the jellied meat is doomed to success!

Bon appetit! If you have questions, write in the comments (www.site).