I present to you one of my family’s favorite dishes - jellied chicken feet, chicken and pork without gelatin. Despite the fact that many new dishes have appeared in cooking, many new trends and just as many new opportunities, we often give preference to the old and proven classics. And for many, a classic holiday table simply cannot exist without traditional jellied meat. This dish has been around for centuries; our distant ancestors have been preparing it, but we also gladly pay tribute to tradition. And this is good.

Jellied meat is a traditional dish for Christmas and Easter. Many people cannot imagine celebrating birthdays and other family holidays without it. Young housewives are afraid to cook this dish, meanwhile, jellied meat is one of the simplest dishes. The most important thing in cooking is to be patient for a few hours. However, the jellied meat is being cooked, and we are minding our own business.

To make the jellied meat harden, you can use gelatin. But I prefer to cook without it. I use parts of the animal carcass that provide a lot of gelling substances. These are the head, legs (paws), ears, tail, shank. Today I will make assorted jellied meat - from pork shoulder and chicken thighs. And I’ll take chicken feet as a source of gelling agents.

Ingredients

• pork – 0.7 kg;
• chicken thighs – 2 pcs.;
• chicken feet – 0.6 kg;
• bay leaf – 1 pc.;
• garlic - to taste;
• onion - 1 pc.;
• black peppercorns – 5 pcs.;
• salt - to taste.

How to make jellied meat from pork, chicken paws and chicken

Wash the meat, prepare the onions, garlic, and spices. Place the meat (pork and chicken) in a saucepan and add cold water. There should be enough water to cover the meat by 2-3 centimeters.

Chicken feet need more careful preparation. They need to be cleaned (if the skin is difficult to separate, then this place needs to be held over the fire). The claws need to be cut. After all this, the paws should be washed thoroughly.

Add the paws to the meat and put the pan on the fire. First, bring the mixture to a boil over high heat, then remove the foam and reduce the heat. Next, simply cook over low heat, covering the pan with a lid. The broth cooking time is several hours. Cook until the bones come off easily and the meat is soft. It took me 4 hours. But if you use a pressure cooker, the cooking will be faster.

Let's take onions and garlic. We take the amount of garlic to taste.

Remove the finished meat from the pan. We'll also get the paws, we won't need them. In the broth add a chopped onion, salt to taste, bay leaf, and peppercorns. And also garlic, passed through a special press. Let's continue cooking the broth over low heat while we work on the meat.

Remove the meat from the bones and separate it into fibers. If you wish, you can cut it or even mince it. Divide the meat mixture into molds or plates.

Pour in the broth, straining it through a sieve or cheesecloth.

Leave in a cold place until the jellied chicken legs, pork and chicken have hardened.

Note to the hostess

• Be sure to pour cold, or preferably ice, water over raw meat for cooking on jellied meat. Gradually heating meat products over high heat will give up all their nutrients to the water. After all, this dish requires a rich, concentrated broth.
• You should not add salt to the broth with raw meat at the beginning of cooking. Otherwise, the meat pieces will take longer to soften. It is better to salt the broth immediately before straining.

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 pieces.

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.

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 jellied meat just like this, so that it shakes (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.

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

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

Chicken leg jellied meat: classic recipe

Ingredients

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

Preparation

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Ingredients

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

Secrets of the Cook

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

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

Enjoy your meal!

Many housewives prepare jellied meat for the holidays or just to pamper their loved ones. It is served with horseradish, mustard, fresh herbs and, of course, black bread. Usually it is cooked from pork legs, but jellied chicken legs, prepared according to our recipe at home, turns out much faster and is in no way inferior in taste.

Ingredients

• Beef pulp - 800 g
• Chicken thigh fillet - 350 g
• Chicken feet – 1.5 kg
• Bay leaf - 2 pcs.
• Peppercorns - 10 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Salt - to taste
• Garlic - to taste

Information

Servings - 6
Cooking time - 4 hours 0 minutes

Jellied chicken feet: how to cook

Pour cold water over the chicken legs and leave for 30 minutes, drain the water, peel off the skin, remove the claws, and place in a deep pan.

Add beef and chicken, add water so that the water is 5 centimeters above the meat, approximately 2.5 liters. Place over medium heat without a lid until it boils. Drain the first broth, pour in the same amount of cold water.

As soon as it boils, reduce the heat to low, remove the foam, add the peeled onions and carrots. Cover with a lid and cook for 3.5 hours. It is important that the broth does not boil, but simmers!

30 minutes before cooking, add bay leaf, peppercorns, and salt to taste.

Remove the beef and chicken from the broth, strain the broth, and discard the chicken legs. Cut the slightly cooled meat into small pieces.

Place finely chopped garlic on the bottom of the jellied bowl.

Carefully pour in the broth. Leave to cool completely at room temperature, then cover and refrigerate for at least 3 hours. It may take more or less time, check during the hardening process.

Now you know how to make jellied meat using chicken feet. It is very tasty served with horseradish or mustard.