Hello readers and guests of my blog. We continue the theme of cold appetizers and today we will look at ways to prepare clear chicken jellied meat. And for those who missed the previous issues, let me remind you that we have already looked at cooking options and cooking secrets so that it hardens without gelatin.

Today I offer you the following cooking recipes, and if you have any questions, do not hesitate - ask, we will discuss everything.

In order to prepare this cold chicken dish without gelatin, you must include chicken feet in the ingredients, so the broth will be richer and more aromatic. This appetizer will be softer than pork or beef jelly, but no less elastic and dense.

Ingredients:

• Chicken wings, necks and legs - 2 kg;
• Carrots - 2 pcs.;
• Onion - 2 pcs.;
• Garlic - 2 cloves;
• Celery - optional;
• Black peppercorns - 5-7 pcs.;
• Bay leaf - 3 pcs.;
• Salt - to taste.

On a note!! It is better not to use chicken breast as it is very dry. Take more cartilage, the more the better!!

Cooking method:

1. Peel and wash the vegetables. Cut onions and carrots in half, garlic and celery into large circles. Put them in a saucepan.

2. Rinse the meat thoroughly and place it with the vegetables. Fill everything with water.

Important!! The amount of water must be measured correctly so that you do not add it during the cooking process, otherwise the jellied meat will become cloudy and lose its transparent appearance.

2. Place the pan on the fire and wait for the water to boil. Reduce heat and add bay leaves. Cook the dish for at least 2-2.5 hours, remembering to periodically remove the foam. Once the cartilage begins to pull away from the bones, remove and discard the bay leaf. Add salt 10 minutes before the end of cooking.

3. Afterwards we leave our broth with meat to cool. Next, strain the broth through a colander and discard the vegetables. Separate the meat from the bones and cartilage and cut into pieces.

4. Place the meat on the bottom of the mold and fill it with strained broth; you can pepper it to taste. Place in the refrigerator overnight until completely frozen.

5. Serve the dish with horseradish, mustard, mayonnaise mixed with garlic, or any other hot sauce.

Step-by-step recipe for chicken jellied meat with gelatin

Now we’ll make a snack that will consist of pieces of poultry meat and jelly. This dish is prepared much faster than ordinary jellied pork or beef.

Ingredients:

• Chicken - 1 pc.;
• Salt - to taste;
• Bay leaf - 3-4 pcs.;
• Ground black pepper - to taste;
• Black peppercorns - 5-6 pcs.;
• Garlic - 4-5 cloves;
• Pickled cucumbers - for decoration;
• Fresh herbs - for decoration;
• Water - 2-3 liters;
• Gelatin - 3-4 tsp.

Cooking method:

1. Fill the chicken with water and let it cook for 2 hours.

2. Salt, add bay leaf, ground pepper and peas.

3. When the chicken is ready, remove it and cool. Separate the meat from the bones and cut into pieces.

4. Strain the broth and add gelatin, stir.

5. Peel the garlic cloves and finely cut into pieces.

6. Place meat and garlic in a deep plate and mix. Place cucumber slices and herbs beautifully on top.

7. Fill everything with broth and put it in the refrigerator until it hardens.

8. Our appetizer is ready. Bon appetit!!

Jelly from chicken and pork feet in a slow cooker

In fact, cooking this dish is quite troublesome and takes a long time, but if you have a multicooker with a large bowl, then feel free to use it, this will make the cooking process as easy as possible for you.

Ingredients:

• Pork legs - 2 pcs.;
• Chicken meat - 500 gr.;
• Onions - 2 pcs.;
• Carrots - 1 pc.;
• Garlic - 1 head;
• Salt, allspice, bay leaf and herbs - to taste.

Cooking method:

1. Wash the legs and meat well. Soak the chicken in cold water for several hours; it is advisable to change the water periodically. Then place the hooves and meat tightly in the multicooker bowl. Add whole carrots and onions. Salt everything and add all the spices. Fill with water to the maximum. Set the “Extinguishing” mode for 5 hours.

2. After cooking, remove the meat and cool, and strain the broth, add salt and pepper to taste. Separate the meat from the bones and chop finely, and chop the garlic with a knife.

3. Place the meat with garlic and herbs in the molds. Pour in the broth and refrigerate for 12 hours.

Jellied pork and chicken without gelatin

Another recipe where we use not only poultry meat, but also take pork parts as gelling agents. Watch the video selection, I think there should be no questions left. The appetizer will be both tasty and clear.

Jelly recipe in a bottle

It turns out that our delicious food can be prepared in a bottle!! You will definitely surprise everyone with this method of cooking!!

Ingredients:

• Chicken - 1.3 kg;
• Walnuts - 100 gr.;
• Gelatin - 30 gr.;
• Garlic - 4 cloves;
• Spices - to taste.

Cooking method:

1. Dilute gelatin as indicated on the package.

2. Place the meat in a deep frying pan and simmer for about an hour, add salt and pepper. Remove from heat when chicken is done.

3. Separate the chicken meat from the bones and cut it, add chopped nuts and garlic. Pour in the diluted gelatin.

4. Place the resulting mixture on the fire and wait for it to gurgle. Then remove from heat and pour into a one and a half liter bottle with the neck cut off. Leave in the refrigerator until hardened.

5. Then carefully remove the bottle and cut into round pieces.

Preparing chicken and beef jelly

I really love this cooking option, as the appetizer turns out tender, transparent and hardens well without gelatin.

Ingredients:

• Beef -1 kg
• Chicken legs, paws, wings - 1 kg;
• Beef oils - 2 pcs.;
• Onion - 1 pc.;
• Salt, garlic - to taste;
• Bay leaf - 5-7 pcs.;
• Peppercorns - 20 pcs.;
• Water - 3 l..
  

Cooking method:

1. Rinse the meat products and soak in cold water for several hours.
2. Place the soaked products in a saucepan, add water and bring to a boil, remove the foam. Set to low and cook for 6-7 hours.
3. An hour after the end of time, salt the broth and add the unpeeled onion, bay leaves and pepper.
4. After cooking, cool the broth and meat.
5. Strain the broth through a sieve with gauze.
6. Separate the meat from the bones, cut and mix the beef and chicken.
7. Place the meat pieces in the mold, squeeze out a clove of garlic, mix and pour the broth.
8. Put it in the refrigerator. After hardening, the food is ready.

The best recipe for clear jellied meat made from three types of meat

Ingredients:

• Pork knuckles - 3 pcs.;
• Lamb on the bone— 2 kg;
• Chicken - 1 pc.;
• Onions - 2 pcs.;
• Carrots - 2 pcs.;
• Garlic - 1 head;
• Greens - 1 bunch;
• Bay leaf - 3-4 pcs.;
• Salt - to taste.

Cooking method:

1. First of all, we start cooking meat, except chicken. Don’t forget to skim off the foam and cook over low heat for 3 hours.

2. After three hours, place the chicken, cut in half, into the pan.

3. Peel the onions and carrots and add them to the meat.

4. Salt the broth at the end of cooking. Take the meat onto a plate and cool. We don't need vegetables.

5. Strain the broth and add bay leaf and chopped herbs. Add garlic, passed through a press and let it brew.

6. Separate the meat from the bones and cut into pieces, add to the broth.

7. Remove the bay leaf and pour the mixture into molds.

8. Place the snack in the refrigerator overnight. Everything will be ready in the morning!!

Well, I hope that my articles on this incredibly tasty dish will help you prepare the most authentic jellied meat. And I tried to explain everything in detail, so I’m sure that your dish will thicken and the broth will be clear!!

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When we hear the word jelly, we most often think of beef legs and pork knuckle, but chicken jellied meat is no less tasty. Gourmets highly appreciate this dish both for its taste and for its low calorie content.

A softer and more dietary product than meat, it is suitable for baby food, and those losing weight should take a closer look at this dish.

Many housewives do not consider poultry meat for cooking cold meat, believing that it contains few gelling substances. In fact, cartilage, bones, legs, legs, wings, neck and even skin contain these substances. And the value of jellied meat, which is cooked from chicken feet, is not only that it freezes well, it is also a very useful product for our joints.

Chicken feet contain many useful substances, but, first of all, I would like to say about collagen. It is the building block of cartilage tissue. Some of the collagen is destroyed during cooking, but enough of it remains to have a beneficial effect, providing elasticity and firmness to the cartilage.

So take a closer look at this dish. As a cold snack, jelly is often present on the New Year's table. According to the Chinese horoscope, the upcoming 2019 will be the Year of the Pig and it is not recommended to include pork dishes in the New Year's menu. Poultry would be an excellent substitute.

Chicken jellied meat with gelatin (step-by-step recipe)

Well, you say, they said that there are gelling substances in chicken meat, but you offer a recipe with gelatin. In fact, gelatin will not spoil the chicken jelly; it will be just as tender and tasty.

The beauty is that jellied meat prepared according to this recipe will not require you to cook for many hours, but the dish will turn out dense and will hold its shape well.

Products for the recipe:

• chicken legs - 1 kg.
• carrots - 1 pc.
• onion - 1 pc.
• bay leaf - 2 leaves
• peppercorns - 4-6 pcs.
• gelatin - 30 gr.
• salt to taste
• water - 2 liters

How to cook:

How to cook jellied chicken thighs without gelatin

Using the correct cooking technology, you can get chicken jellied meat without gelatin. The main thing is to take the meat on the bones and spend more time on the dish than the previous recipe.

What products will you need:

• chicken leg - 2 pcs.
• chicken wings - 2 pcs.
• onions - 2 pcs.
• carrots - 1 pc. large size
• black peppercorns - 6-8 pcs.
• bay leaf - 3 pcs.
• garlic - 4 cloves
• eggs - 2 pcs. For decoration
• water - 4.5 liters
• salt to taste

Step by step recipe:

Chicken foot jelly

By adding chicken legs to the jellied meat, you will not worry whether the dish will harden or not. The paws contain enough gelling agent to make the jelly dense without additional thickeners. At the same time, it turns out to be tender and pleasant to the taste, and we have already talked about the benefits for joints.

Do you know that in China and other Eastern countries, chicken feet are considered a delicacy and their cost is much higher than other parts of the carcass.

Fortunately, our price is lower so far, so the jellied meat will be quite inexpensive.

Required Products:

• chicken feet - 700 gr.
• chicken fillet - 600 gr.
• vertebral part - from 1 chicken
• carrots - 1 pc.
• onion - 1 pc.
• black peppercorns - 15 pcs.
• bay leaf - 3-4 pcs.
• garlic - 3-5 cloves

Cooking process:

For the holiday table, you can make it in portioned molds, garnished with herbs and carrots.

Another option that is relevant for the coming Year of the Pig is to pour jellied meat into a plate and, before it hardens, plant pigs made from boiled eggs. From pieces of sausage, make ears, a tail, and eyes from pepper pots. Then put it in a cool place to harden.

Jellied chicken feet will harden within 3 hours.

New Year's pig: jellied pork knuckle and chicken in a bottle

If you still can’t imagine jellied meat without pork, then you can make a combined version. Chicken and pork go well together, and the resulting jellied meat is very tasty.

Take a closer look at the design of the dish, it will be suitable for any holiday table, and for the coming 2019 it will be a 100% hit.

Ingredients:

• pork knuckle - 1 pc.
• chicken legs - 2 pcs.
• chicken wings - 2 pcs.
• onions - 1 pc.
• carrots - 1 pc.
• bay leaf - 3 pcs.
• peppercorns - 10 pcs.
• garlic - 4-6 cloves

for registration:

• liter plastic bottle with wide neck
• sausage
• cloves (spice)
• toothpick

How to cook and decorate:

Jellied meat should never be salted at the very beginning, since during those long hours while the meat is cooked, the broth will evaporate and you can make a mistake with the salt. It is better to do this 0.5 - 1 hour before the end of cooking.

Why do you add unpeeled onions when cooking jellied meat? The answer is simple - so that the broth acquires a beautiful golden color.

- this is another option on how to decorate a table for the celebration of the Year of the Yellow Earth Pig.

Video recipe on how to cook jellied meat in a slow cooker from homemade chicken

A slow cooker greatly simplifies the process of preparing jellied meat and this does not in any way affect the quality of the dish; it will still be just as tasty. Therefore, if you have a slow cooker, but have not yet cooked jelly in it, then watch the video.

Recipe for jellied chicken and pork feet

There is very little meat in pork legs, but they contain what is valuable for dense jelly - skin, tendons, bones. Another valuable thing is that they have no fat, so by combining pork legs and chicken meat you can get a tasty and, most importantly, dietary version of chicken jellied meat.

Required Products:

• chicken legs - 2 pcs.
• pork legs - 2 pcs.
• chicken fillet - 3 pcs.
• carrots - 1 pc.
• onions - 1 pc.
• bay leaf - 3 pcs.
• peppercorns - 6-7 pcs.

Step-by-step cooking recipe:

Jellied chicken feet and beef (video recipe)

In the video, watch another recipe using chicken legs, thanks to which, as you remember, the dish freezes well, and beef will be the meat component. Another reason to use chicken feet is that they contain glycine, a substance that has a positive effect on the human nervous system.

People noticed that guests who ate jelly from chicken feet at the holiday table complained less often about a hangover. All this thanks to glycine. It calms the nerves and neutralizes the toxic breakdown products of alcohol.

The article presents a variety of recipes for making homemade chicken jellied meat. As you can see, it can be prepared exclusively from chicken meat with or without gelatin; you can make assorted dishes by adding pork or beef. Therefore, whichever option you choose, it will not disappoint you.

Bon appetit!

Jellied meat or jelly is a favorite snack for many guests at the holiday table. Cooking allows you to experiment with flavor and decoration, resulting in a mouth-watering culinary masterpiece.

In the article you will find words synonymous with jellied meat. You will see the word “aspic”, which is synonymous with jellied meat, just like the word “jelly”.

Today you will learn different recipes for chicken aspic, or rather, from its parts. Each housewife will be able to choose for herself the recipe that will become not only a hit but also a favorite for many years.

In this article we will look at the most popular recipes:

Chicken jellied meat (chicken legs) - a delicious and simple recipe without gelatin

We will need:

• Chicken legs - 5 pcs.

• Carrots - 1 pc.
• Onions - 2 pcs.
• Black pepper - 12 peas
• Garlic, bay leaf, salt

Jellied chicken legs - preparing the recipe step by step

1. Fill the prepared chicken legs with water, add onions, carrots, black pepper, bay leaves, salt and put on fire. First cook over high heat, and after boiling, reduce the heat and continue cooking for 1.5 - 2 hours over low heat. Be sure to remove and remove the foam.

2. We take out the cooked legs and look: the meat should come away from the bones well. Remove the skin and cut the meat into small pieces.

3. Strain the cooking liquid from the meat into a cup.

4. Cut the carrots into circles and place them on the bottom of the dish in which we will make jellied meat. You can put some green leaves.

5. Place pieces of chicken meat on the carrot circles.

6. Pour the strained cooking liquid over the meat in the bowl.

7. Add squeezed garlic and level the surface. Place the cooled contents and dishes in the refrigerator until the morning.

8. The next day, we take the dishes out of the refrigerator, touch them with a fork and determine that the surface is quite elastic - as it should be.

9. Separate the jellied meat from the walls of the dish with a knife.

10. Cover the dishes with a plate and turn them over.

11. We wait a little and watch when the contents slide onto the plate.

12. Chicken jelly is ready. We cut off a piece and admire its contents, try it and say: Delicious!

How to cook chicken jellied meat - recipe with gelatin

Ingredients:

• Chicken drumsticks – 1200 kg
• Carrots - 2 pcs.
• Onion - 1 pc.
• Seasoning, garlic, salt - to taste
• Gelatin
• Mayonnaise
• Greens for decoration

Cook chicken shanks for 1 hour with onions and carrots, add bay leaves 15 minutes before the end of cooking. We separate the meat from the bones and disassemble it into pieces. Strain the cooking liquid.

Preparing the recipe

1. Pour gelatin with warm broth at the rate of 1 tablespoon per 1 glass of broth. Leave to swell. Then mix it with the broth.

2. Pour 0.5 cm of broth into the bottom of the mold and put it in the refrigerator to harden.

3. Pour broth into mayonnaise and stir.

4. Pour out some broth. Add 1 tbsp to the remaining broth. spoon of vegetable seasoning and squeeze out the garlic cloves.

5. Carrots cut into strips with a vegetable cutter and rolled into rolls (roses) for decoration.

6. Take the mold with the frozen layer of broth out of the refrigerator and lay out the roses and green leaves. Then fill it with a 0.5 cm layer of poured transparent broth and put it back in the refrigerator to harden.

7. And the next layer (third) is a layer of mayonnaise diluted with broth. We put it in the refrigerator.

8. Take the mold with frozen layers out of the refrigerator and lay out the meat. Pour broth with vegetable mixture and garlic on top of the meat. Place in the refrigerator overnight.

9. Remove from the refrigerator and lower the mold into hot water. Cover the top with a plate and turn over. The contents come away well from the walls of the mold.

10. Chicken jelly with gelatin is ready.

Jelly from chicken feet - delicious video recipe

Chicken jellied meat (aspic) - a delicious recipe for the whole family

Meet chicken aspic, which is quite dense and holds its shape well. The recipe contains gelatin, so you can cook it from a whole chicken or other parts of it.

Ingredients:

Preparation

1. Place the prepared chicken meat into boiling water. No need to add salt yet. Place the washed and peeled carrots entirely in a pan of water. Wash the onion, but do not peel it, and also put it in the pan. Onion peels will give the broth a golden hue. Put all the spices into the pan.
2. As soon as the water boils, turn the heat to low. The broth should not boil, otherwise it will be cloudy and will boil down quickly. Leave the lid half open. Cook the broth for 2 hours.

3. After 1.5 hours of cooking, add 1 tbsp. spoon of salt.

4. If the meat easily separates from the bone, it means it is ready. We take out the meat and let it cool a little.

5. Strain the broth through a fine sieve or cheesecloth.

6. Separate the meat from the bones and skin and cut it into small pieces. Salt if necessary.

7. Pour gelatin with half a glass of cold water and let it swell for 20 minutes.

8. You may have a question: How to correctly calculate the amount of gelatin? Because the volume of meat you have may be different and not the same as in this recipe. Therefore, know that 25 - 30 grams of gelatin are taken per 1 liter of broth.

When you take 25 g of gelatin, the aspic will not be so dense. There are people who love this kind of jellied meat so that it trembles (swings).

9. Divide the pieces of meat into two containers.

10. Place decor from boiled carrots on top of the meat. You can add green peas or corn if desired, or green parsley leaves.

11. Combine the swollen gelatin with the broth and stir well until smooth over low heat. We do not bring it to a boil, otherwise the gelatin will lose its veining properties.

12. Carefully pour the broth into containers so as not to spoil the decor.

13. Place the cooled aspic in the refrigerator overnight. The next morning the chicken aspic is ready.

14. The aspic cuts well and holds its shape remarkably well.

Make this aspic for your family - you won’t be indifferent!

Jellied chicken gizzards - a simple jelly recipe

Check out a decent and budget-friendly version of chicken aspic. The dish will decorate the holiday table well and will undoubtedly be suitable for weekdays.

Ingredients:

• Chicken stomachs - 1000 g
• Chicken breast frame - 1 pc.
• Carrots - 1 pc.
• Onion - 1 pc.
• Garlic - 3 cloves
• Gelatin – 25 g
• Bay leaf - 4 pcs.
• Allspice peas - 4 pcs.
• Pepper mixture - 6 pcs.
• Water - 2 liters, salt - to taste

Preparation

1. We clean the stomachs, remove all yellow films from them and wash them thoroughly.

2. Clean stomachs and chicken breast without meat - place in a 3 liter pan.

3. Pour water into the pan so that it covers the contents and place on high heat. Bring to a boil, skim off the dirty foam and pour out the water. We wash the stomachs under running water and put them back into the pan.

Pour clean water into the pan again, add: carrots, onions, spices, garlic. Cook the contents for 2.5 to 3 hours. First, turn on high heat and bring to a boil, then reduce it and cover loosely with a lid. After 2 hours of cooking, add 2/3 tbsp of salt. spoons.

4. Using a slotted spoon, remove the contents onto a plate.

5. We do not use the chicken breast bone, but cut the gizzards into pieces the size as in the photo. At the bottom of the molds we put decor from figurines of carrots and green leaves, and sprinkle pieces of stomachs on top.

6. Strain the broth and mix with pre-soaked gelatin. Stir over low heat as in the previous recipe. Pour the broth into the bowls with the stomachs. Place the cooled bowls and contents in the refrigerator overnight.

7. In the morning, take out the molds, separate the aspic from the walls with a knife and turn it over onto a beautiful dish. We see a decoration made of carrot hearts.

8. On the second plate there is a decoration made from the leaves of a sprig of parsley.

9. Cut off a piece and see a hearty dish of stomach meat.

Chicken gizzard aspic is ready at home.

Chicken aspic with horseradish

Horseradish gives the jelly a special taste and stimulates the appetite. The recipe is rare and interesting.

Ingredients:

• Chicken fillet – 300 g
• Table horseradish - 100 g
• Natural yogurt – 100 g
• Gelatin - 1 package
• Curry - to taste
• Sugar, salt, pepper, herbs - to taste

Preparation

1. We clean the chicken fillet from fatty fibers and wash it.

2. Cut the chicken meat into small pieces.

3. Place the pieces in boiling salted water and cook for 15 minutes.

4. Meanwhile, take gelatin and prepare it according to the instructions on the bag. Pour it into a container and pour warm water, stir and leave to swell.

5. Place horseradish in a cup and add yogurt to it for a delicate taste (you can add sour cream or cream).

6. Stir horseradish with yogurt and add a pinch of salt and a pinch of sugar.

7. Then add 2 tbsp. spoons of swollen gelatin and mix.

8. Pour the mixture into a saucepan and put it on very low heat to slightly dissolve the gelatin, but do not bring it to a boil.

9. Take a silicone mold with many small molds. Fill the bottom of each mold with the prepared mixture of horseradish, yogurt and gelatin. Place the completed form in the refrigerator.

10. Into container. where the chicken meat is cooked, add curry and a little black pepper. We need a colored broth, not a clear one.

11. Add the remaining gelatin to the hot broth with chicken and turn off the heat.

12. Take out the mold with the frozen and thickened layer at the bottom of the molds.

13. Using a spoon, take the meat out of the broth and put it in all the small molds.

14. Pour broth on top of the molds with a spoon. Place the mold in the refrigerator to harden.

15. After hardening within 1 hour, take out the mold, cover with a plate on top and turn over. We release the aspic from the mold and here it is in front of you.

16. Make a bright accent in the middle of the plate with fresh dill.

You have learned the secret of making chicken aspic with horseradish.

Chicken aspic with decoration - video recipe

The aspic turns out beautiful and tasty.

Calories: Not specified
Cooking time: Not specified

Chicken jellied meat with gelatin is considered a simpler type than other types of jellied meat. There is no need to be afraid of whether the jellied meat will harden or not, because we will use gelatin so that the jellied meat will come out tight and not runny. When gelatin is used, any chicken can be used: homemade or store-bought. You can even buy chicken legs and make wonderful jellied meat from them. In general, it couldn’t be simpler! Now you can easily cook jellied meat for any holiday: New Year, birthday or just for a Sunday family lunch. Chicken jellied meat turns out very tasty and less fatty than pork. Cook with pleasure and eat for health! I have prepared for you below a detailed cooking recipe with step-by-step photos. Be sure to watch how to cook it, it turns out very tasty too.



Required Products:

- 800 grams of chicken meat (any parts),
- 1 head of onion,
- 2 small carrots,
- 15 grams of gelatin,
- 1.3 liters of water,
- salt to your taste,
- 4-5 pcs. peppercorns.

Step-by-step recipe with photos:

I fill the chicken meat with water and let it soak for at least 3 hours in a cool place. You can put the pan in the refrigerator.




Then I drain the water, pour clean water over the chicken meat and put it on low heat to simmer. Usually the meat should be completely covered with water and even a little more, literally 2-3 cm above the meat. After the water boils, I remove the foam. After an hour, I salt the broth, add peppercorns, peeled and washed carrots, onions with peel (I wash the onions well) and continue to cook. Peeled carrots and onions give the jellied meat and broth a beautiful color. The broth also tastes more delicate. After 1.5 hours (I have homemade chicken), the broth will be cooked and ready. Store-bought chicken will be completely ready in 1 hour, and the legs in 45 minutes.




I take out chicken pieces from the hot broth with a ladle or spoon, cool and separate the meat from the bones. There should be a lot of meat so that the molds are well filled. And I pour the cooled broth into a separate bowl, put a piece of gauze in a sieve and pour the broth through it so that the liquid turns out clean and transparent.




I pour gelatin into a slightly warm broth (1 glass) and let it swell for about 30 minutes. Then I pour it into the rest of the broth, heat it slightly so that the gelatin dissolves and mixes better.

For jellied meat, you can use any molds; I took small silicone ones to get a beautiful portioned jellied meat. I put any vegetable decorations on the bottom of the molds. I took boiled carrots from aspic, as well as canned peas and corn (I had them left over from salads).




I fold the meat, it’s better to fill a little more than half of the mold with meat, it will be tastier. I also want to draw your attention to this one.




I fill it with clean, strained broth. I put it in the refrigerator to harden for a couple of hours. I take the finished chicken jellied meat with gelatin out of the molds so that the decorations are on top and serve immediately.






Bon Appetite!

Chicken jellied meat does not always freeze well. To ensure that the jellied meat freezes well, before pouring the broth into the meat, dilute gelatin in it. This way the jellied meat is guaranteed to harden.

Total cooking time – 3 -3.5 hours

Preparation - 15 minutes

Number of servings – 4-6

Difficulty level - easily

How to cook –

What to cook with –

Kitchen - (Russian)

Products:

Chicken - 1 carcass (weighing about 1.5 kg)

Onion – 1 head

Carrots -2 pieces (medium)

Gelatin – 30 grams

Salt, pepper, bay leaf, garlic

How to make chicken jellied meat:

Rinse the chicken well. Remove excess fat. Place in a saucepan and cover with cold water.

Boil. Skim the foam when the broth boils.

Wash and peel the carrots. Cut into several pieces.

Peel the onion and cut into two or four parts.

Add carrots, onions, and peppercorns to the pan when the broth boils and all the foam has been removed.

Cook the chicken until the meat is well separated from the bones.

At the end of cooking, add bay leaf.

Pour gelatin with a small amount of cold boiled water. Leave to swell according to the instructions on the package.

When the chicken is ready, remove it to a bowl. Strain the broth.

Pour the swollen gelatin into the hot chicken broth and stir until the gelatin is completely dissolved.

Separate the chicken from the bones. Remove skin. Divide the meat into pieces with your hands or cut with a knife.

Place chicken meat in a jellied tray. Add crushed or minced garlic. Adjust the amount of garlic according to your taste.

Cut flowers from boiled carrots or simply cut into circles. Place on top of the meat.

Carefully pour the broth with gelatin over the meat. Leave in the room until the broth cools to room temperature. Then put in the refrigerator until the jellied meat is completely frozen.

Serve the jellied meat with mustard or horseradish seasoning.

Bon appetit!

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