Good afternoon friends!

I know you love jellied meat! And it doesn’t matter what kind of recipe it is - chicken, turkey or pork knuckle. It's just a collagen bomb.

There are a lot of cooking recipes, but the main and integral ingredients are bones and cartilage. Thanks to them, during long-term cooking, the same animal protein is obtained, on which the strength and elasticity of our tissues - cartilage, tendons, bones - depends.

Classic jellied meat is always prepared without gelatin, as there is no need for it. Chicken legs and wings, pork knuckle, turkey and beef legs perfectly gel the broth when cooled. But aspic and chicken in a bottle are prepared with gelatin, which is needed there for hardening.

If you need to prepare assorted pork and beef or a pig in a bottle for the New Year, you can look at the recipe

And we will continue to prepare delicious and simple recipes for real chicken jellied meat. Join us!

Classic chicken jellied meat - recipe without gelatin

In this recipe you will find useful tips for preparing low-fat, clean, clear broth, very tasty jellied meat. Step-by-step preparation will help even the youngest housewife.

Ingredients:

• chicken feet, drumsticks, wings - 500 g
• poultry meat (chicken, duck, turkey) - 1 kg
• carrots - 2 pcs.
• onion - 1 pc.
• parsley root
• garlic - 2-3 cloves (optional)
• peppercorns - 5-6 pcs.
• ground black pepper - to taste
• bay leaf - 1-2 pcs.
• greens - a bunch
• salt - to taste

Preparation:

1. At the supermarket we buy a chilled ready-made set for chicken jellied meat. We take a piece of meat from two different birds - chicken and turkey. From this entire meat set we will get a rich, strong, transparent broth.

2. To prepare such a broth, you must maintain the correct ratio of water and food. We follow four rules:

For 1 kg of meat there should be 500 g of bones, joints and cartilage

The water in the pan should be 1/3 more than the volume of all other products

In order not to worsen the taste of the finished broth, do not add water during the cooking process.

Cook the broth over low heat, without boiling

3. When cooking broths from old chickens, the amount of water needs to be increased, because they cook longer, and therefore more water will evaporate.

4. Place the meat products in a large saucepan with cold water, put on the fire, and heat to a boil.

5. At the moment of boiling, carefully collect the foam and fat. To remove any remaining foam, add a small pinch of citric acid to the broth.

6. Cook for 2-2.5 hours over very low heat, with the lid slightly open. Our broth does not boil, but simply “breathes.” The cooking time will depend on the type of meat and the size of the carcass.

7. In the middle of cooking, put carrots, peeled onions, parsley root, and some salt into the pan. 15 minutes before readiness, add peppercorns, bay leaves, and herbs.

8. Remove the finished meat and vegetables from the broth and let it cool slightly. We free the meat from bones, cartilage and skin residues.

9. We put the onion and parsley root in the basket, they have done their job and we won’t need them anymore. Leave the carrots for decoration.

10. Using our hands, we separate the meat into fibers, trying not to miss a single bone. We separate the soft cartilage, finely chop it and send it back to the meat.

11. Strain the finished broth, season to taste with salt and ground black pepper. If desired, you can add grated garlic.

12. Place slices of boiled carrots, parsley leaves, dill on the bottom of the portion molds, boneless meat on top, fill with chilled broth and take out to a cold place.

13. Before serving, dip the molds into a bowl of boiling water, turn them over and place them on flat plates. We decorate the edges of the dish with fresh herbs and favorite seasonal berries. Serve with horseradish.

Chicken jellied meat with turkey legs

Nutritious and light chicken and turkey jellied meat without gelatin is what you need for your diet. Watch and remember this simple recipe.

Homemade jellied meat. Delicious chicken and pork feet recipe

I offer a recipe for a very tasty jellied chicken and pork legs. The ideal one comes from a rooster or old chickens. The rooster will make a rich, tasty broth. And pork legs gel perfectly when cooled.

Ingredients:

• rooster - about 1 kg
• pork legs - 1 kg
• carrots - 1 pc.
• onion - 1 pc.
• parsley root - 1 pc.
• bay leaf - 2-3 pcs.
• garlic - 3-4 cloves
• allspice peas – 8-10 pcs.
• salt - to taste

Preparation:

1. Cut off the legs, neck and wings of the rooster. Cut the carcass into 6-8 parts.

2. Soak the pork legs in water for at least 3 hours. The remaining clotted blood will leave the meat and the skin will soften. Carefully scrape the scorched areas and cut them into pieces.

3. Place the meat in a large saucepan.

Fill with cold water at the rate of 2 liters of water per 1 kg of meat and cook for 5-6 hours, periodically removing foam and floating fat.

4. Keep in mind that the water will boil away during the cooking process, and it is not advisable to add it. Cook the meat at low boil. With rapid boiling, we risk getting a cloudy broth.

5. 1 hour before the end of cooking, add root vegetables and onions. After another 30 minutes, add bay leaf, allspice and salt. Add enough salt so that the broth is slightly salty. Once it hardens, it will taste perfect.

A well-cleaned broth from foam will turn out transparent, and the onion in the husk will color it a beautiful amber color

6. As soon as the meat begins to separate from the bones, remove and cool slightly. We put the onion and parsley root in the basket; we won’t need them anymore. Leave the carrots for decoration (optional).

7. Strain the broth through a fine sieve 2-3 times. We disassemble the meat with our hands so that we don’t get any small bones. Soft cartilage gives the jellied meat strength and gives it an extra taste; we don’t throw anything away. Chop finely and return to meat.

8. Add garlic passed through a press. In the recipe I indicated the average amount of garlic, vary according to your taste.

9. Fill the meat with broth, cool and transfer to the refrigerator to completely harden, for at least 5-6 hours.

10. Pour the jellied meat into shaped molds, and when serving, turn the mold over and place the frozen appetizer on a flat plate.

11. Cut into portions. Serve with horseradish or mustard. I really like this kind of food, it’s high in calories and healthy. Bon appetit!

Jelly chicken in a bottle

This is a very simple recipe to prepare, and the end result is a tender, melt-in-your-mouth dietary jelly with meat.

Chicken fillet, which we are used to using in preparing any salads, will not work in this recipe - it is too dry. You can use just the chicken leg, but the ideal option is to boil the whole chicken.

Ingredients:

• chicken - 1 kg
• gelatin - 1 pack (30 g)
• garlic - 3-5 cloves
• mixture of peppers - to taste
• bay leaf - 2 pcs.
• nutmeg - 1/2 tsp.
• salt - to taste

For decoration:

• lettuce leaves
• radish
• pomegranate seeds

Preparation:

1. Let's start with chicken.

2. Cut a clean chicken carcass into pieces.

3. Place in a duck dish. Add salt, bay leaf, and peppercorns.

4. Fill with water and place on the stove. Bring to a boil, remove foam.

5. Close the lid and simmer over low heat for 30-40 minutes.

6. Meanwhile, let's make gelatin. Soak it for 1/2 hour in cold water. After swelling, dissolve in hot water.

7. Remove the boiled meat from the broth and let it cool. We separate the meat from the bones, cartilage and disassemble it into fibers.

8. Strain the finished broth, add gelatin, crushed garlic, ground nutmeg, and your favorite seasonings. Bring the broth to a boil again.

9. Place chicken meat in a liter bottle with a wide neck.

10. Pour slightly cooled chicken broth with gelatin into a bottle and mix.

11. Place in the cold for 4-6 hours or overnight.

12. As soon as the jelly hardens, release it from the bottle.

13. Place on a large flat plate and cut into portions. Decorate with lettuce leaves, parsley, radish roses, and pomegranate seeds. You can use green peas or corn, olives.

14. For spicy lovers, you can offer hot spicy sauces, mustard or horseradish.

A simple recipe for jellied meat and chicken legs in a slow cooker

I love cooking in a slow cooker. Simple, complete and tasty. My assistant is working in the kitchen, I am doing housework.

We will need a standard set of ingredients:

• chicken feet - 500 g
• chicken - 1300 g
• carrots - 1 pc.
• onion - 1 pc.
• allspice peas - 3-4 pcs.
• black peppercorns - 3-4 pcs.
• bay leaf - 2-3 pcs.
• cloves - 5 pcs.
• salt - to taste

Festive chicken aspic with gelatin

Using this recipe we prepare a beautiful and originally designed aspic dish.

Ingredients:

• chicken - 800-1000 g
• carrots - 1 pc.
• onion - 1 pc.
• gelatin - 4 tbsp. l.
• parsley root - 1 pc.
• bay leaf - 2-3 pcs.
• salt - to taste
• black peppercorns - to taste
• horseradish sauce - for serving

For decoration:

• canned green peas
• pomegranate seeds
• parsley

Preparation:

1. Let's start by preparing chicken broth.

2. Cut the skin off the chicken and cut the carcass into 8 pieces. Separate the neck, legs and wings. Place on the bottom of the pan, add root vegetables, fill with cold water so that it covers the meat.

3. Bring to a boil and cook at a low, even boil for 2-2.5 hours; with vigorous boiling, the broth acquires an unpleasant aftertaste and turns cloudy.

4. During the cooking process, do not forget to periodically remove foam and floating fat.

5. 10 minutes before readiness, add salt, bay leaf and pepper.

6. Remove the meat from the broth and let it cool. We separate the meat from the bones, cartilage and disassemble it into fibers.

7. Strain the finished broth through several layers of gauze or a fine sieve to prevent small bones from getting in.

8. Pour gelatin in advance with one glass of boiled water, stir and leave to swell for 2-2.5 hours.

9. Pour the swollen gelatin into the warm broth, bring it to a boil, but do not boil. Stir the gelatin until completely dissolved.

10. Place beautifully chopped carrots, pomegranate seeds, green peas, and parsley into portioned molds. Chicken meat on top.

11. Fill everything with the prepared broth. Place in the refrigerator until completely frozen.

12. You can make a multi-layer dish. In this case, each layer must be cooled and the next one added. The dish turns out very beautiful.

13. Decorate with fresh vegetables and herbs. Serve with horseradish sauce.

Homemade beef and chicken jellied meat

We are preparing a meat dish for the festive table - transparent, delicious jellied meat, made from beef legs and chicken without gelatin.

That's all. I hope you have found simple and delicious chicken jellied recipes for yourself? Write in the comments.

Wash the chicken and legs and cut into large pieces. Place the chicken pieces in a saucepan (I used a 5 liter saucepan). Pour cold water over the meat and put on fire. Bring the broth to a boil, skim off the foam. Pour a couple of ladles of broth into a separate saucepan and cool. Peel the onions and carrots. Cut the onion into 4 parts, chop the carrots coarsely. Add onions, carrots, bay leaves, and peppercorns to the broth. Cover the pan with a lid, reduce the heat to low and cook the jellied meat for 2.5 hours.

At the end of cooking the jellied meat, add salt to the broth and mix well. Remove the pan from the heat and let cool. Next, remove the meat. Strain the broth, add gelatin and mix well. Separate the chicken meat from the bones and skin; if desired, you can finely chop it, or you can simply tear it into fibers.

Place the chicken jellied meat in the refrigerator at least overnight. Serve with horseradish or mustard.

Bon appetit!

Hello friends and readers of my blog! The New Year is ahead, for which we will be preparing new wonderful, very tasty snacks. One of these delicious appetizers will be transparent chicken jellied meat. Jellied meat belongs to the anti-crisis menu - this is an economical menu that allows you not to spend a lot of money and still eat well.

Jellied meat can safely be classified as such a category of dish. It’s hard to imagine cheaper products that go into jellied meat in the meat aisle. Not only chicken carcasses are used for chicken jellied meat, but also chicken legs, which are full of all kinds of veins and cartilage. They make wonderful jellied meats.

Cooking jellied meat is tasty, important and necessary. Properly cooked jellied meat is the finest meat dish.

The most delicious jellied meat is well-gelled, transparent and aromatic. I’ll tell you how to do this now. I invite you to my kitchen table, where I will cook step by step.

Menu:

Delicious jellied chicken and pork feet

This jellied chicken and pork legs is very healthy for people over 45-50 years old and for children. It turns out not greasy, but tender and very tasty.

Ingredients:

• Chicken - 1 piece
• Pork legs - 2 pcs.
• Onion - 1 piece
• Carrots - 1-2 pcs.
• Laurel leaf - 2–4 pcs.
• Black peppercorns - 7–8 pcs.
• Allspice – 3–4 pcs.
• Garlic - 1 head or to taste

Preparation:

1. Soak all the meat in water for 3 hours so that all the blood comes out of it. After soaking, rinse the meat. Clean the legs well, scrape the top with a knife and cut them in half lengthwise.

2. Take a large 10 liter pan, put the chicken and two chicken legs into it. Fill everything with water to 1/3 of the meat and set to cook.

3. As soon as the water boils, reduce the heat and begin to carefully remove the foam for 5-7 minutes using a slotted spoon or a spoon with holes.

4. Add onion to the broth. Wash the onion and cut off the ass.

To ensure that the broth acquires a beautiful golden color, do not remove the skin from the onion.

5. Then add a large carrot next, it gives the jellied meat more taste and aroma.

6. Add bay leaf and a mixture of peppers (black peas and allspice)

7. Leave the jellied meat to cook for 5-6 hours over low heat. If foam forms during the first 2-3 hours, it must be removed.

Since we soaked the meat, a lot of foam should not form.

8. After three hours, the jellied meat must be well salted so that you can feel the saltiness.

The jellied meat must be over-salted. Only then will it taste good to you.

9. When the jellied meat is cooked, put the meat and carrots in a dish and begin to disassemble the jellied meat. To disassemble means to separate the meat from the bone.

10. When disassembling meat, cut large and long fibers, cartilage and veins into cubes.

We don’t throw away the cartilages and veins, this is gluten, it is the adhesive material, the jellied meat will thicken faster. If you remove it, the jellied meat will be runny.

11. Cut the meat and put it in salad bowls.

12. Pour the broth through a sieve.

13. Decorate the jellied meat with carrots. We make hollows on the carrot, and then cut it into circles and place it on top. Decorate with carrots if desired.

14. Take the garlic, squeeze it in the garlic press and add it a little at a time to the jellied meat and distribute it in the broth. It turns out to be a very spicy jellied meat.

15. We got a very tasty and tender jellied meat.

Bon appetit!

Cooking clear chicken jellied meat

This transparent chicken jellied meat is an excellent dietary dish for the holiday table.

Homemade jellied meat is always appropriate on the table, since it is a meat dish.

Ingredients:

• Broiler chicken – 1 piece
• Bulb onions
• Carrot
• Eggs - 1 piece
• Black peppercorns
• Allspice
• Salt to taste
• Garlic
• Bay leaf

Preparation:

1. Clean the broiler chicken, remove the entrails and rinse thoroughly.

2. Divide the chicken into several parts.

3. Soak the meat for 3 hours in water so that all the blood comes out of it. After soaking, rinse the meat.

4. Take a large, deep pan and put the chicken in it. Fill everything with water 7-8 centimeters above the meat level and cook over high heat until it boils.

5. As soon as the water boils, reduce the heat and begin to carefully skim off the foam and the resulting fat using a slotted spoon or a spoon with holes. We continue to cook the broth over low heat for 4-5 hours, periodically removing the foam.

6. While the broth is cooking, prepare the vegetables. We clean and wash the carrots, onions and garlic.

7. After four hours of cooking, add onions and carrots to the broth and cook the jellied meat for another 30 minutes.

8. After cooking, transfer the meat with a slotted spoon to a deep plate. To the broth remaining in the pan, add bay leaf, a mixture of peppers, salt and squeeze 2 cloves of garlic through the garlic press. Cook the jellied meat for another 30 minutes.

9. After cooking, remove fat and foam from the broth with a slotted spoon. Strain the broth through a sieve and cool until warm.

We disassemble the finished chicken meat, that is, we disconnect the meat from the bone.

10. Cut the fibers and cartilage into pieces and place in a salad bowl.

11. Prepare the decoration, for this we cut the boiled egg into rings 2 centimeters thick. We cut the carrots in the same way into rings 5 ​​millimeters thick.

12. Prepare a deep container for jellied meat, pour broth into it up to half the container.

13. Put carrots, herbs, egg slices, chicken meat there and leave for 10 minutes so that the whole mass sets.

14. Add broth to the container to cover all the ingredients and let the jellied meat cool. Place the mold, covered with a lid, in the refrigerator until completely hardened. It will take from 6 to 12 hours

15. We got such a beautiful meat dish - transparent chicken jellied meat.

Bon appetit!

Recipe for homemade chicken jellied meat with gelatin

We will prepare chicken jellied meat with gelatin from homemade chicken. Such chickens can play a great role in your jellied meat. If you haven’t made this kind of jellied meat before, I recommend making it. Let's move on to the process of preparing homemade chicken jellied meat.

Ingredients:

• chicken - 1 piece
• carrots - 1 pc.
• gelatin - 1 tbsp.
• onions - 2 pcs
• bay leaf - 2 pcs

Preparation:

1. Cut the chicken into pieces. Place the pieces tightly in a pan, fill them completely with water above the chicken by 7 centimeters.

2. Place the pan with the chicken on the stove. As soon as the water boils, reduce the heat and begin to carefully remove the foam and the resulting fat with a slotted spoon. We continue to cook the broth over low heat for -1 hour, periodically skimming off the foam and resulting fat. This gives us the opportunity to achieve transparency in the broth.

3. Add onions and carrots, bay leaves, peppercorns, if desired, and salt to the broth.

The broth should be slightly salted.

Continue cooking the jellied meat over low heat for 4 hours. As soon as the meat begins to separate from the bone, our jellied meat is ready.

Jellied meat is usually not cooked often, since this dish is very high in calories. If everything is done correctly, the jellied meat will freeze well and turn out tasty, but it will take a lot of time to prepare. Therefore, in many families, jellied meat is cooked for the festive table to please the household and treat guests to something tasty. I'll show you how to cook delicious jellied meat, spending a minimum of free time. For this we need homemade chicken, spices, water and, of course, patience.

Ingredients for homemade chicken jellied meat:

• whole chicken – 1 pc.;
• water – 4 l;
• carrots – 1 pc.;
• onion – 1 pc.;
• black peppercorns – 5-7 pcs.;
• salt – 2 tbsp;
• garlic – 5 teeth;
• potatoes – 1 pc.;
• bay leaf – 2 pcs.;
• greens for decoration (optional).

Step-by-step recipe for homemade chicken jellied meat with photos:

Jellied meat is prepared in several stages. On the first one, I cut the chicken into portions, place it in a large saucepan and fill it with plenty of cold water. This is necessary so that the ichor comes out of the meat, then the jellied meat will turn out light. I leave it for at least 2 hours.

I drain the water in which the chicken was soaked. I fill it with fresh cold water and put the pan on the fire. After the water boils, reduce the heat to low and cook the chicken without covering the pan with a lid. At this stage it is important to constantly remove the emerging foam. This can be done conveniently using a large slotted spoon. If you do not skim the foam, the broth will be cloudy and the jellied meat will not turn out beautiful. I cook it for a long time, for four hours.

After the specified time has passed, I remove the chicken pieces from the broth. I leave them aside to cool a little.

Without wasting time, I prepare the broth for the jellied meat. I add one peeled potato, several bay leaves, black peppercorns, carrots and onions to the broth.

To make the jellied meat aromatic, I don’t skimp on the garlic. I pass the peeled garlic cloves through a press twice. Add the broth to the garlic and cook over low heat for 20 minutes. Don't forget to add salt to taste.

I dilute gelatin in a small bowl to make sure that the jellied meat will definitely harden. I take a little broth with a ladle, dilute gelatin in it and leave it for a while to swell. I add everything to the broth, mix thoroughly and turn off the heat. I let the broth brew and cool a little.

While the broth is cooling, I work on the chicken. I remove the meat from the bones and place it in portioned plates. I leave the wings and drumsticks on the bone. I carefully lay everything out, add a sprig of fresh dill and a couple of circles of boiled carrots. You can do without additional decorations, it all depends on your preferences and taste.

I strain the cooled broth through a fine sieve several times. This is necessary so that the jellied meat turns out transparent and homogeneous. Fat will be visible on the surface of the broth; it should be removed with a ladle to make the dish less nutritious. In addition, congealed fat will spoil the taste of jellied meat and its appearance.

I pour the broth into plates, and then put them in the refrigerator until completely frozen. The finished jellied meat is served with horseradish or mustard. Enjoy your meal!

Probably everyone is familiar with the internal dialogue about what to feed the family, what products to buy and what tasty treats to please. Let's prepare a simple and tasty dish - perfectly frozen chicken jellied meat, the recipe of which is easy to implement by adding gelatin to harden it. It would be wrong to plan this magnificent dish for the upcoming holidays - this magnificent cold appetizer can delight you on weekdays too!

We will share with you the secrets of delicious chicken jellied meat, and you will no longer consider it a holiday, but will start making it often and pampering your family with it on ordinary days. Fortunately, stores now have a huge selection of chicken or any parts of a chicken carcass, for example, legs, breast, fillet or wings. And considering the material costs, making such a delicious dish is an affordable dish!

How to cook chicken jellied meat with gelatin

Of course, you can make chicken jellied meat with gelatin, but, you must admit, it will no longer be jellied meat, but aspic. Any jellied meat, including chicken, is a very healthy dish - due to the saturation of a strong bone broth with substances of cartilage tissue and joints. Nutritionists advise not to overuse strong bone broth, so add gelatin and enjoy our traditional dish without harm to the body!

Add gelatin, diluted in hot water, to the prepared chicken broth. This nuance allows us not to cook the chicken for several hours, but only until the meat peels off the bones. Let's look at the classic recipe for chicken jellied meat, and take poultry.

Ingredients

• — 2 kg + -
• — 1 onion in peel + -
• - 2 pcs. + -
• - taste + -
• — 100 g + -
• Allspice - 2-3 pcs. + -
• - 10 peas + -
• - 3 pcs. + -
• — about 1.5 tbsp. or to taste + -
• Gelatin – 1 sachet 25 g + -
• - For decoration + -

Preparation

1. We start preparing chicken jellied meat by preparing the carcass for boiling. Poultry is generally fatty and has tougher meat fibers. Before cooking poultry, singe it over an open fire and cut it into 4 pieces.

* Cook's Advice
Wondering how to cook chicken jellied meat according to a dietary recipe?
When cutting up a chicken, remove the skin (a very high-calorie part of the carcass), remove all the fat and cut off the tail (the wedge-shaped tail part). Firstly, by doing this we significantly reduce the calorie content of the dish, and secondly, we increase the aesthetics of the treat by depriving it of fat frozen on the surface.

1. Place the prepared chicken in a spacious pan and fill it with cold purified water to a level of 4-5 cm above the meat pieces. Place the pan on the stove, ensuring medium heat under it. As the contents of the pan boil, remove the whites that have curled into foam. After waiting for it to boil, turn the heat to low, cover with a lid (not tightly) and cook for at least 4-5 hours. If necessary, remove foam and greasy film.
2. After 4 hours, when the meat has completely peeled off the bones, put the onion in the skin and coarsely chopped carrots into the pan with the chicken. We also enrich the broth with allspice and bitter pepper, add celery root, bay leaves and salt. Cook for another hour. In the process, we taste the broth for salt and seasonings.
   
3. Turn off the finished broth and leave it on the stove to cool to a temperature comfortable for handling meat by hand. While the broth is cooling, boil the eggs to decorate the finished dish.
4. From the cooling broth, remove the onion, celery root and carrots. We also remove the broth from the chicken. Strain the broth through a couple of layers of gauze.
5. Pour gelatin (the contents of the entire bag) into 100 ml of hot water, shake and leave until it swells in water, then dilute with a glass of strained chicken broth. Stir and wait until the gelatin is completely dissolved. Pour the gelatin solution (it is advisable to strain it) into the broth and stir.
   
   
6. Place small pieces of chicken fillet into prepared deep serving containers (plates, containers or silicone molds) (choose the size according to your considerations).
7. We cut the carrots into round pieces, cut out all kinds of figures from them - flowers and leaves with teeth.
8. We remove the eggs from the shell and cut them lengthwise into 4-6 pieces.
9. Peel the garlic and cut into rings (you can put it through a press).
   
10. Place the decoration elements on top of the meat, sprinkle with chopped garlic, and decorate with more parsley leaves. Pour the broth with gelatin using a ladle or cup. Cover the forms with jellied meat with food grade polyethylene, lids or plates.
11. Let the containers with jellied homemade chicken cool down, and after complete cooling, move them to the refrigerator. After at least 5 hours, the chicken broth with gelatin will harden! Now, turning the mold over, place the cold one on a beautiful dish.
    

* Cook's Advice
If you need to cook jellied meat for a large company, for example, for a family holiday, then you can add a couple of legs or a chicken breast (or 2-3 chicken fillets) to the poultry.

Three secrets of delicious chicken jellied meat

Secret I

To prepare a guaranteed transparent jellied meat, the first broth must be drained. Those. Let the chicken cook until it boils vigorously, let the whites curl into foam, and then pour off this “first” broth with flakes of foam and fat.

We wash the pots, we also carefully rinse the chicken under running water and cook a clear broth.

Secret II

Chicken broth will easily harden without gelatin if you boil 1 kg of chicken legs together with a chicken carcass.

Chicken feet contain cartilage tissue rich in broth-gelling substances. Also, the decoction of the paws improves the taste of this great chicken dish.

Secret III

Do not let the broth boil violently. The fire under the pan should be kept to a minimum, and the lid should be slightly open with a small opening.

If you follow all the rules for preparing chicken jellied meat, you will not fail, even if you cook not poultry, but chicken meat produced by local poultry farms. Culinary victories to you!