Jellied meat is favorite dish in many Russian families. But how to prepare it and, most importantly, serve it in such a way that it becomes a real decoration of the holiday table? Today we will tell you how to make jellied meat in a pig-shaped bottle. The dish will turn out not only tasty, but also original.

Meat for jellied meat

Actually, variations on the theme of meat for of this dish there can be a huge variety: from beef, from pig head, only from chicken meat with the addition of gelatin and chicken. It is the latter option that we will reproduce today. This jellied meat, which combines several types of meat, is considered the most popular and delicious among housewives.

A set of products for preparing jellied meat

• Pork legs - two pieces.
• Chicken breast - two pieces.
• A couple of large onions.
• Four to five cloves of garlic.
• Peppercorns.
• Bay leaf.
• Salt.
• 200 grams of boiled sausage (for decoration).
• Green salad leaves (for serving).

Cooking meat

To prepare rich and well-hardening jellied meat in a bottle, you cannot do without the pork component. In our case, these will be: Before cooking, the legs should be soaked in water for five to six hours. Try to change the water more often, at least once every two hours. After your feet are wet and excess blood has drained, you can continue cooking. They need to be washed well, scraped a little with a knife. The skin on the meat should be completely clean.

Then place the prepared meat in large saucepan and fill cold water. What should the water level in the dish be? Here everything will depend on how tightly the meat is packed. If the meat is packed tightly enough, then the water should cover it and rise above it by five to seven centimeters. After the water has boiled, remove the resulting foam and add spices: salt, pepper, Bay leaf. The bulbs should be peeled and immersed whole in water. You can cut it into two large parts.

As for the cooking time for meat, then, as in any standard recipe, the cooking process continues until the meat literally falls off the bones on its own. This usually takes about three to four hours. And one moment. To cover with a lid or not? Rules and tips experienced housewives They say that you should not cover the boiling jellied meat with a lid. If you do this, the broth will have a strong greasy taste. Although cooking with a lid is much faster and more convenient. So choose the option that suits you best.

Now let's talk about chicken. Our jellied meat in a bottle will consist of two types of meat. The pork is already cooking. Now it's time to turn your attention to the chicken breasts. They should also be rid of all excess, that is, remove the skin (if any) and rinse thoroughly under running water. Chicken meat is more tender than pork, so there is no need to soak it. We will simply boil it in salted water for half an hour. You can also add half an onion, a few black peppercorns and a bay leaf to the chicken. Of course, we won’t use broth, but soaked aromatic spices The meat in the recipe will not be superfluous at all.

Let's prepare the bottle

So, let's prepare jellied meat in a bottle. “Piglet” will not leave anyone indifferent! We will need a wide bottle, from which we need to slightly cut off the neck. You can leave it, but when there is meat mass inside, it will be much more difficult to do this without damaging the structure. Therefore, we get rid of unnecessary things in advance. After the bottle is cut in the way we need, it should be washed and dried well. In addition, you should find some kind of container in which you can place the bottle so that it holds its horizontal shape well while the jelly hardens.

Assembly

After the meat is cooked, it needs to be given some time to cool. Jellied meat in a bottle, the recipe for which we recommend to you, is assembled quickly, and no special skills are required. Cooked pork meat needs to be disassembled into small pieces. If you've cooked it long enough, there shouldn't be any problems. If from pork feet we only selectively take meat, then boiled chicken breast just cut into small pieces. You can even disassemble chicken into fibers, thereby visually increasing mass fraction meat in jellied meat.

Mix the meat with the broth in a separate bowl. Add chopped garlic there. Some housewives do not chop the garlic, but throw whole cloves into the jellied meat. What to choose, decide for yourself. If you don't like the taste of garlic and just want its aroma in a dish, then add whole cloves. If you like to feel not only the aroma, but also the taste, you can chop the garlic with a knife and add it to the broth.

After all the manipulations, you can pour the jellied meat into a bottle and put it in the refrigerator until it completely hardens. Usually, pork jellied meat hardens very well without additional manipulations - adding gelatin or evaporation. Hardening time - 12 hours. Or better yet, a day.

After the jellied pork legs and chicken has completely hardened, you can carefully cut the bottle and remove it. Several lettuce leaves are laid out on the dish, with the main dish on top. Jellied meat in a bottle will not be so original if it is not decorated. This is done using regular boiled sausage, from which the ears, nose and tail of the pig are formed. Bon appetit!

In our family Bell pepper they love it, that’s why we plant it every year. Most of the varieties that I grow have been tested by me for more than one season; I cultivate them constantly. I also try to try something new every year. Pepper is a heat-loving plant and quite whimsical. Varietal and hybrid varieties of tasty and productive sweet peppers, which grow well for me, will be discussed further. I live in middle lane Russia.

Meat salad pork with mushrooms - a rural dish that can often be found on a holiday table in the village. This recipe is with champignons, but if possible, use Forest mushrooms, then be sure to cook it this way, it will be even tastier. You don’t need to spend a lot of time preparing this salad - put the meat in a pan for 5 minutes and another 5 minutes for slicing. Everything else happens practically without the participation of the cook - the meat and mushrooms are boiled, cooled, and marinated.

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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 hit everyone festive 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 and place in a bowl or large pan. 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 the peeled carrots, peeled onion (cut off the ends), 2 cloves of peeled garlic, 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. Pour hot into plastic bottle it is forbidden).
• 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 to 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

Jellied pork head 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.

To cook something so unusual holiday dish - aspic pig, the following set of products is required:

Pork knuckle - 1 pc.

Pork leg - 1 pc.

Beef pulp - 200-250 gr.

Onions - 4-5 pcs.

Garlic - 3-4 cloves

Allspice peas

Jellied piglet - recipe preparations:

Jellied meat - beloved and delicious snack for a Russian person. Perhaps none festive feast can't do without a traditional Russian dish - . I offer my recipe for jellied meat and its decoration for a festive feast.

Be patient, the cooking process, although not complicated, takes a lot of time.

So, let's begin.

Rinse the pork knuckle, leg and meat thoroughly with cold water, remove any remaining bristles and place in a pan, add cold water so that the water completely covers the contents of the pan and even more. Put on fire, wait until the water boils, add salt, and remove the foam that forms during the boiling process with a slotted spoon.

The cooking process is very long and will take about 4-5 hours.

After boiling, reduce the heat to low and cook until the shanks and legs are completely cooked.

After 2-3 hours of cooking, put a few bay leaves and allspice peas into the broth and 1-2 small onions along with the husks to give the broth a beautiful golden color.

Once the shank and leg are completely cooked, remove from the pan and let cool.

Remove the onion and seasonings from the broth and strain through a sieve. Allow the broth to cool to room temperature.

Cut the shank and leg, remove the seeds and chop finely.

The meat should also be finely chopped or divided into fibers.

Peel the onions, rinse and finely chop.

Peel the garlic and press through a press.

Combine onion and garlic with meat and mix thoroughly.

IN meat broth add ground black pepper to taste.

A little more patience.

We take a clean plastic bottle with a volume of 1.5 - 2 liters and put the meat mixture with onions and garlic into it.

After all the meat is in the bottle, pour the strained broth up to the neck through a funnel.

To evenly distribute the meat in the bottle, after filling, close the lid and shake well from side to side.

Place the bottle with the future jellied meat in the refrigerator in a horizontal position until it hardens completely.

Remove the frozen jellied meat from the refrigerator and, using a sharp knife, carefully cut the bottle on both sides in height and remove the jellied meat. Place on a plate with lettuce leaves. Make a patch from a circle of boiled sausage and cut out the ears and tail and secure with toothpicks. Make eyes and nostrils from the olive halves and secure with toothpicks.

Served aspic pig with horseradish, mustard or ketchup.

“Piglet” turned out cute, didn’t it?

In my opinion, not a single New Year's table is complete without jellied meat. Each housewife prepares this dish according to her own 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 there are no pork legs, 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. Fill the meat with 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 black ground 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 rinsed 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 shape of a pig. Write in the comments how you decorate the jellied meat.