In my opinion, not a single New Year's table is complete without jellied meat. Each housewife prepares this dish in her own way. original recipe. But they serve it differently. Some people simply pour it into plates or bowls, others have gotten the hang of serving the jelly in orange peels or pour into eggshells. I want to offer you original way serving this dish in the form of a pig.

Jellied chicken in a plastic bottle Piglet

Kitchen appliances and accessories: a 5-6 liter saucepan, a knife, a bowl, a sieve or gauze, a 1.5-2 liter plastic bottle, a toothpick, scissors.

Ingredients

How to choose the right meat for jellied meat

If you know a few rules for choosing meat for jellied meat, you can cook incredibly tasty homemade jelly. The main ingredient of a good jelly is pork legs, namely the part that ends with the hooves. Pork hooves are guarantee that your jellied meat will harden well even without gelatin. If pork feet If not found, then it is advisable to add gelatin to the broth for better solidification.

To prepare jellied pig in the form of a pig in a plastic bottle Any will do type of meat. You can add turkey, chicken, pork or beef. Ideal option will become pork knuckle. For chicken jellied meat either will do whole chicken, or legs and wings. But it is better that the meat you add has skin and veins. This helps the jelly harden better. Do not put too much meat in the jellied meat, this will harm its hardening.

Step-by-step preparation

1. The pork knuckle must first be soaked in cold water for 2-3 hours, wash and scrape with a knife. Chicken drumsticks and simply rinse the wings with water.
   
2. Place in a 5-6 liter pan pork knuckle, 3-4 pieces of chicken wings and the same number of drumsticks.
   
3. Pour the meat cold water and put it on fire.
   
4. In order for our jellied meat to come out transparent, after boiling and foam appears, remove the pan from the heat, thoroughly rinse the meat and the pan to remove any coagulated protein. Fill 2.5-3 liters clean water and put it on the fire again. After boiling, turn the heat to the lowest setting and cook the jellied meat for 5-6 hours. The broth in the aspic should not boil too much.
   
5. An hour before the end of cooking the jelly, add 1-2 onions and one peeled carrot. It’s better to just wash the onion and not remove the skins. Then the broth will acquire a beautiful golden hue.
   
6. 15 minutes before the end of cooking, add salt to taste, add 3-4 bay leaves, 7-9 peas of allspice and ground black pepper or peppercorns to taste.
   
7. When the jellied meat is cooked, leave it to cool to the temperature so that you can handle the meat with your hands and not get burned. We take the meat out of the broth, strain the broth well through a fine sieve or cheesecloth.
   
8. Separate the meat from the bones and finely chop into pieces. You need to thoroughly palpate and inspect the meat so that you don’t find any traces in the finished dish. small seeds.
   
9. Finely chop 2-4 cloves of garlic and mix it with the meat.
10. We prepare a suitable plastic bottle, it needs to be washed and dried well. The bottle should be smooth, without dents or irregularities.
    
11. Place pieces of boiled meat into the bottle. This is convenient to do with a regular teaspoon.
    
12. Dissolve 25 grams of gelatin in the hot broth, mix thoroughly until it dissolves and pour the broth into the bottle. To ensure that the broth is evenly distributed in the bottle, you need to shake it a little.
    
13. We put our jelly on the middle shelf of the refrigerator for several hours to harden.
14. When the jellied meat has completely hardened, you can take it out of the bottle. To do this, we will use scissors or a sharp knife. First we cut off the bottom of the bottle, and then we cut it along one side. We open the bottle and take out what we got.
    
15. Now let's decorate our jellied meat and make a pig out of it. From one circle of boiled sausage we make a pig’s nose and insert 2 clove buds into it. We attach the nose to the body using a toothpick. Cut out ears from another piece of sausage. We make small cuts on the top of the muzzle and insert it there ready-made ears. You can also insert a pig's tail.
    
16. We make eyes from two buds of fragrant cloves. Our pig is ready, you can serve it on the festive table.
    

Video recipe

In this video you will see how to do chicken jellied meat Piglet in a bottle and how to decorate it.

Before cooking, be sure to soak the shank for several hours in water. This procedure will remove any remaining dried blood from the meat and soften the skin, which can then be easily scraped and cleaned of soot.

It is necessary to drain the first water after the broth boils. Many cooks skip this procedure, believing that removing the foam with a slotted spoon will be enough to clear broth. But if you salt the first broth, you will make the dish less caloric and remove the specific taste of lard.

You need to salt and add spices to the broth at the end of cooking, otherwise you risk too much salt. ready dish. Allspice, peppercorns and Bay leaf add 20-30 minutes before the end of cooking. Ready meat It’s better not to twist it in a meat grinder, and disassemble it with your hands or finely chop it with a knife. This way you won’t miss any small bones that may be found in the meat.

Create the right conditions for freezing the jellied meat. At room temperature or on a cold windowsill, the jelly will not harden. It is best to put it on the middle shelf of the refrigerator.

Prepare one like this. And then decorate it according to my recipe in the form of a pig. You can also diversify the menu and cook. It turns out very good and rich. If you cook it with legs and wings, you don’t need to add gelatin. I would like to suggest submitting to New Year's table. This dish will not only decorate the holiday, but will also benefit your body. And if you are on a diet, this will suit you. It turns out to be low-calorie, but no less tasty.

Try decorating this traditional holiday dish in the form of a pig. Write in the comments how you decorate the jellied meat.

How to cook delicious jellied meat in a bottle "Piglet" for the New Year?

Jellied piglet

No one can do without traditional Russian jellied meat. festive feast, and especially New Year!

This jellied meat recipe, as well as its decoration, will be a real decoration for any table.

You will need:

• Pork knuckle and leg 1 pc.
• Beef pulp 250 gr.
• Onions 4-5 pcs.
• Garlic 4 teeth.
• Salt, black ground pepper, bay leaf, allspice

Preparation:

Rinse the meat, pork knuckle and leg, remove the bristles, place in a pan and add cold water until the contents are completely covered in the pan and a little more. After boiling, remove the foam, add salt, reduce heat and cook for 4-5 hours.

After 2 hours of cooking, put 1-2 onions with peels, a few peas of allspice and bay leaves into the broth.

After cooking, remove the onion and seasonings from the broth, remove the meat from the pan and let cool, and strain the broth. Add ground pepper to the broth.

Cut the shank and leg, finely chop the meat, finely chop the onion, press the garlic through a press and mix everything with the meat.

First put the meat mass into a 1.5-2 liter plastic bottle and then pour the broth through a funnel.

After closing the lid, shake well for better distribution. Place the bottle horizontally in the refrigerator.

After hardening, use a knife to cut the bottle on both sides and lay out the jellied meat.

Decorate the dish with lettuce leaves, make a snout, ears and tail from boiled sausage, and make eyes and a nose from olives.

Secure everything with toothpicks.

It should be taken into account that the meat will fall to the bottom as it cools. If the bottle has a waist, that is, narrowed in the middle, then you need to put it on its side and cut off the side, and if it is smooth, then you can cut off the bottom and shake out the contents. The jellied meat looks very beautiful in silicone molds for baking. It’s troublesome, of course, to pour into small dishes, but it looks beautiful, and the portions are small, very convenient to take. You can also decorate - pour a little broth on the bottom and make, for example, flowers from carrots, eggs and herbs. While you’re cooking, the broth will set, then you can put the decoration and fill it with broth with meat. When you turn over the already frozen jellied meat, the flowers will be on top in a transparent jelly. It’s troublesome, but festive.

Jellied Piglet for the New Year it is prepared in exactly the same way as the usual jellied meat that you are accustomed to in terms of preparation. Only now the design of this jellied meat will be festive and solemn.

To cook jellied meat you will need:

• beef licks
• pork knuckle,
• pork legs (preferably 2 pieces),
• beef pulp (preferably veal),
• pepper, salt,
• Bay leaf,
• garlic.

We thoroughly wash the meat, shanks, legs and loins, or better yet, soak them in several waters for a couple of hours.

Place all the meat in a saucepan, add water so that all the meat is covered, cover with a lid and bring to a boil. It is best to drain the first water. Rinse the meat again, put it back into the pan, fill it with water and let it cook for six hours. You need to look under the lid periodically, as the broth boils away and you may need to add water.

It is better to cook jellied meat in a slow cooker; the broth does not boil away and the meat is cooked perfectly.

After the meat is cooked, remove all the bones and meat from the broth, strain the broth and put on fire. After boiling, add salt, pepper and bay leaves to the broth to taste.

Bring to a boil again and turn off.

Separate meat from bones. We leave only clean meat, remove the skin and cartilage (or at your discretion).

Cut the meat small pieces or mince it (I use a meat grinder).

Mix the meat with crushed garlic (3-4 cloves).

Place the meat in the prepared bottle and fill it with our broth, close the lid.

Mix well and leave to thicken in a cool place, preferably overnight.

In the morning festive jellied meat he'll be ready.

Carefully cut the bottle, take out the jellied meat, place it on a dish and decorate it like a pig using sausage and black olives.

Your family will be delighted.

Jellied Piglet (in a bottle)

Jellied piglet

Delicious and stunning-looking jellied meat from shanks and legs with gelatin, prepared in the shape of a pig using a plastic bottle. If you want to amaze everyone at the holiday table, now I’ll tell you how to do it.

Compound

For a pan 5-6 l, jellied meat for 1 bottle with a capacity of 1.5 l

• Pork knuckle – 1 piece (about 2 kg);
• Chicken legs – 2 pieces;
• Water – 2.5 l;
• Onions – 2 medium-sized heads;
• Carrots – 1 medium;
• Celery stalk – 1 piece (optional);
• Garlic – 2-4 cloves;
• Allspice – 8-10 peas;
• Bay leaf – 3 pieces;
• Dried basil – 1 teaspoon;
• Gelatin - per 1 liter of liquid (see instructions on the package);
• Boiled beets – 1 small (optional, this is for beautiful color jellied meat).

For decoration (to become a pig)

• Boiled sausage – 2-4 slices;
• Sweet cloves – 2-4 buds;
• Boiled egg – 1 piece;
• Olives - 2 pieces;
• Wooden toothpicks – 5-6 pieces.

Take the bottle only from drinking water or mineral water (odorless and dyeless). Not suitable for sweet sodas and beer.

What is put into the broth, from which a dense jellied meat is then obtained - roots and spices and gelatin to strengthen the structure of the Piglet

I cooked this jellied meat from a large shank and 2 chicken legs. Can be made from other meats. It is advisable to take a lot of meat so that the jellied meat (the jelly part of it) is not empty and does not consist in places of only jelly.

How to make a piglet from a chill in a bottle

• Prepare the meat: wash the shank, put it in a bowl or large saucepan. Pour boiling water over and leave in it for 5 minutes (this will make cleaning easier). Then scrape the skin. Wash the legs.

Boil jellied meat (under closed lid)

• Pour 2.5 liters of water into the pan. Place the shank in it. Bring to a boil, skim off the foam, reduce heat and cook for 1.5 hours.
• Add the thighs and cook together for another 1.5 hours.
• Add peeled carrots, onion in peel (cut off the ends), 2 cloves of garlic in peel, celery, allspice, bay leaf and basil. Add salt. Cook for another 1 hour.
• Beetroot for beauty: Peel the beets and cut into slices. Place in a clean cotton cloth white or viscose towel/napkin. Tie and put this knot in the jellied meat. Cook for another 10 minutes to beet juice colored the broth. Then remove the beets and throw away (or eat).

Disassemble the jellied meat

• Remove the meat from the jellied meat. Place all the vegetables and spices in another bowl. Strain the broth through a clean cotton cloth or viscose towel.
• Pour 1 liter of broth (only 1 liter is needed for jellied meat) and combine it with gelatin, following the instructions on the gelatin package. Leave the broth to cool (~60 degrees C, until warm. Do not pour hot broth into a plastic bottle).
• While the broth is cooling, disassemble the meat: separate the meat from the bones. And then disassemble the meat into fibers using a skin and a fork (or your hands). You can put half of the existing skins and fat in the jellied meat, but they need to be chopped finely. Add garlic (finely chopped) to the meat.

Make jellied meat in a bottle

• Wash the bottle and its cap in advance, inside and out. Fill it with meat up to the shoulders (through the neck). Pour warm broth through the funnel. Screw on the lid. Turn on its side and see if there is enough broth. (add if there is not enough).
• Leave the filled bottle lying on its side and cool until room temperature. Then put it in the refrigerator (or cold balcony) to harden) for 4 hours (approximately).
• When the jellied meat has hardened, cut the bottle with a knife - first cut off the bottom in a circle, and then cut lengthwise and separate the shell of the jellied meat. Carefully remove the jellied meat from the cut bottle and transfer it to large dish and start making the pig.

How to make a pig

The resulting jellied sausage with an elongated spout needs to be decorated:

• Eyes– cut 2 circles from the sides or edges of the boiled egg (these will be the whites of the eyes), cut the olives in half (these will be the pupils). Pin them to the jellied meat with toothpicks.
• Ears– cut out diamond shapes from the sausage circles, cut slits in the jellied meat in the right place, where to insert the ears.
• Piglet– cut out a circle of sausage using a round cutter or a glass/shot glass. Pin it to the pork stigma with toothpicks. Mark the nostrils with buds of fragrant cloves (stick them in).
• Tail– cut a strip of tail from a circle of sausage, going around the circle of the sausage (cutting in a spiral). Pin it to the piglet's butt with a toothpick.

Delicious and beautiful jellied meat in the form of a pig is ready!

Everything you need for broth for meat
Knuckle and 2 legs
After scalding with boiling water, scrape the shank

Cooking jellied meat
Tie the fabric into a knot and add the bag of beets to the jellied meat
At first the broth turns pink, and by the time it is poured into the bottle it becomes golden.

Bowls with meat and aromatic additives
Gelatin comes in different varieties. Read what is written on yours and take it according to the dosage in the instructions.
The reverse side of the gelatin package with the text of instructions for use

Strained broth
Separate the shank meat from the bones. Some of the skin and fat can also be added to the jellied meat
Disassembled meat

1 liter of broth with gelatin for the pig
Filling the bottle with meat
Pour broth with gelatin

Cut the bottle at the bottom to free the pig's butt
Then we cut lengthwise and separate the bottle, pressing the edges to the sides
Sausage, olives, cloves and egg white to decorate the jellied meat

The pig-shaped jellied meat is ready! Now you can decorate the dish with snacks!

We fix the tail on the piglet’s butt with a wooden toothpick.

Delicious and cool aspic in the shape of a pig

Jellied dish in the shape of a pig

Pork head from aspic with mashed potatoes, olives and cherry tomatoes. And beautiful, and tasty, and fun!

The bottle of jellied meat must be cooled and left to solidify while lying on its side, because if we place the bottle as usual, all the meat will settle to the bottom. And then the front part of the pig (muzzle and neck) will consist only of jelly. And in a horizontal position, the meat will be distributed evenly throughout the pig.

You will be left with some of the meat, fat, broth and boiled onion with carrots and garlic. They can be mixed (pre-cut the vegetables, and peel the onions and garlic), put them in molds and pour in the remaining broth. The broth itself is quite strong and without gelatin. You will get a delicious aspic!

This is jellied meat made from the remains of a figured jellied meat in the shape of a pig.
Leftover jellied meat and boiled carrots make excellent meat aspic
Jellied jellied meat on a cut

Gelatin is required in this broth precisely because it is shaped like a sausage, long and brittle for such a delicate dish. Therefore, we strengthen the pig's body with gelatin.

Among the variety of tomato varieties, as a rule, only two groups are distinguished: indeterminate and determinate. But the tomato world is divided into more diverse “clans”, knowing about which is not only interesting, but also useful. Tomatoes are divided according to the method of cultivation, according to ripening time, according to leaf shape, according to fruit shape, according to size, according to color... Today I would like to talk about varieties that form the most colorful group under beautiful name"Bi-Colour".

Enchanting April with its delicate blossoms and the first dazzling greenery is a very capricious and changeable month. Sometimes it unpleasantly surprises with its winter atmosphere, and sometimes it pleases with unexpected warmth. In April, work begins on the beds, and a full season begins in the greenhouse. Sowing and planting in open ground should not interfere with caring for seedlings, because the quality of the harvest depends on its quality. Moon calendar useful plants especially favorable at the beginning of the month.

Extreme sensitivity to low temperatures makes zinnias annual plants, which are usually grown through seedlings. But there is nothing complicated about sowing and growing young zinnias. They are hardy and low-maintenance plants that are easy to grow from seed. And if you also collect your own seeds, you will get one of the most “economical” summer seeds in your collection. Bright baskets of inflorescences color the garden with a special cheerful canvas.

The domestic market offers a wide range of cucumber hybrid seeds. Which varieties to choose to get maximum yield? We have identified the best hybrids, according to Agrosuccess seed buyers. They were “Merengue”, “Zozulya”, “Masha” and “Director”. In this article we will tell you about their advantages. Since absolutely all cucumber hybrids have no disadvantages: they do not turn yellow, have many ovaries, the fruits are not large, and are resistant to diseases.

Eggplants - tall, erect plants with wide, dark green leaves and large fruits - create a special mood in the garden beds. And in the kitchen they - popular product for the most variety of dishes: Eggplants are fried, stewed and canned. Of course, to grow a decent harvest in middle lane and further north is not an easy task. But subject to agrotechnical cultivation rules, it is quite accessible even to beginners. Especially if you grow eggplants in a greenhouse.

When buying a blooming orchid, lovers of exotic plants ask themselves the question: will it bloom just as well at home and should they expect it to bloom again? Everything will be - and grow, and bloom, and delight for many years, but under one condition. As with any indoor plants, for an orchid you must initially try to create conditions acceptable for growth and development. Sufficient lighting, humidity and air temperature, special substrate - the main points.

Noble lush greenery, unpretentiousness, and the ability to purify the air from dust and pathogens make nephrolepis one of the most popular indoor ferns. There are many types of nephrolepis, but any of them can become a real decoration for a room, and it doesn’t matter whether it’s an apartment, a country house or an office. But only healthy, well-groomed plants can decorate a room, so creating suitable conditions And proper care- the main task of flower growers.

Correct herring under the fur coat there are layers in turn, the order of which determines the taste of the dish. It is important not only to put fish and vegetables in a certain sequence. Great importance has also the preparation of products. Never cook vegetables for this appetizer the day before; overnight in the refrigerator they will lose some of their flavor and become bland. Cook the vegetables 2-3 hours in advance and cool them to room temperature. You can also bake carrots, beets and potatoes in the oven in foil.

Experienced gardeners always have crystalline iron sulfate, or ferrous sulfate, in their garden medicine cabinet. Like many other chemicals, it has properties that protect horticultural crops from numerous diseases and insect pests. In this article we will talk about the features of using iron sulfate to treat garden plants against diseases and pests and about other options for its use on the site.

Many people cannot imagine their diet without ripe delicious tomatoes. Moreover, the variety of varieties allows you to choose the one that suits your taste the most. There are varieties that are called salad varieties, that is, they are best consumed in fresh. These include the Honey tomato, whose name speaks for itself. In 2007, the Honey variety was included in the State Register of the Russian Federation. “Agrosuccess” offers seeds from the best breeders in the world that have undergone additional testing

Retaining walls are the main tool for working with complex terrain on a site. With their help, they not only create terraces or play with planes and alignment, but also emphasize the beauty of the rock garden landscape, the change in height, the style of the garden, and its character. Retaining walls allow play with raised and lowered areas and hidden areas. Modern dry or more solid walls help turn the disadvantages of the garden into its main advantages.

Salad with chicken breast and vegetables without mayonnaise can be light snack For festive table, and the main dish for those who are watching their figure or have decided to part with extra pounds. To chicken breast turned out tender and juicy, first marinate it in spices and oil, and then quickly fry it in a very hot frying pan in vegetable oil. If you have a wok - great, if not, then an ordinary frying pan with non-stick coating will do.

There were times when the concepts of “garden tree”, “family tree”, “collection tree”, “multi tree” simply did not exist. And it was possible to see such a miracle only on the farm of the “Michurintsy” - people who were amazed by their neighbors, looking at their gardens. There, not just varieties ripened on one apple, pear or plum tree different terms ripening, but also in a variety of colors and sizes. Not many people despaired of such experiments, but only those who were not afraid of numerous trials and errors.

On the balcony, in an apartment, on a summer cottage - everywhere enthusiastic people find a place for their pets. It turns out that growing flowers is a very troublesome task and requires only endless patience, hard work and, of course, knowledge. Providing a variety of colors and healthy nutrition- only one, not the biggest, but a problem on the difficult, exciting path of a florist. One of the most responsible and difficult care jobs indoor plants- this is their transplant.

The unique combination of chrysanthemum-like flowers with fleshy original leaves attracts attention to aptenia. But its ability to grow tirelessly and vigorously, the dazzling colors of both greenery and flowers are its main advantages. And although the plant was long ago transferred to mesembryanthemums, apthenia still remains a special star. Hardy and unpretentious, but at the same time resembling a beautifully blooming star, it is rapidly gaining popularity.