About the history of jellied meat

A distant predecessor of jellied meat - it would be correct to consider a strong broth with meat and bones. Even ancient people used in their meager diet a kind of concentrated soup made from well-cooked meat. Several thousand years ago, rich broth served not only as an excellent food for maintaining strength, but also as a treatment for weakened people. The consumption of congealed broth prepared from the heads and limbs of livestock was practiced by the Slavic northern peoples, who came for a long time in search of food by hunting.

Jelly- that’s what it was called, they were carried in special bags. It was preserved in the cold for a long time, and if there was firewood and desire, it turned into soup. The nutritional properties of jellied meat helped to restore the strength of miners, so sometimes it served as a universal and basic food. Modern jellied meat, made from the meat of animals, birds and even fish, is just a Russian appetizer, taken as the basis for foreign desserts such as saltison, jelly, blancmange, marmalade. This recipe involves a meat dish and there are many variations in the preparation of such jellied meat:

• Chicken is the lowest in calories, but sometimes it hardens poorly and then you can’t do without gelatin;
• Beef - it turns out darkish in appearance and is difficult to digest;
• Three types of meat (veal, pork trotters, chicken)
• Pork and beef - excellent homemade, but too high in calories;
• Pork jellied meat with chicken is the best option for a slow cooker.

Let's focus on the last one - the most suitable for us, not only in terms of its taste, color and appearance, but also take care of the multicooker. The surface of the bowl requires careful handling - the ingredients we have chosen will not scratch the kitchen assistant from the inside.

Ingredients for preparing jellied meat in a slow cooker

• Pork leg (hoof) – 1 piece
• Pork knuckle – 1 piece
• Chicken drumstick – 2 pieces
• Bay leaf – 1 leaf
• Carrots – 1/3 of a piece
• Onion – 1 head
• Salt – 2 measuring spoons
• Garlic – 6 cloves
• Black pepper (peas) – 6-8 pieces

Step-by-step preparation of jellied meat in a slow cooker:

1. We wash all meat products. Using a knife, peel the pork ingredients that have been pre-soaked in cold water until they are uniformly pink – it’s more convenient to do this overnight.
2. Carefully, so as not to scratch the Teflon layer, place the meat on the bones in the multicooker pan, adding to it a head of unpeeled onion, a carrot, a laurel leaf and black peppercorns.

   

3. Fill the contents of the container with water up to the 3 liter mark, but no more, and cover with a lid.

   

4. Set the “quenching” mode with a timer for 4 hours. After some time, remove the meat foam and close the multicooker tightly; towards the end, do not forget to salt well.

   

5. Despite the fact that jellied meat in a slow cooker is made from chicken and pork, without adding dark meat, the broth in any case turns out to be cloudy. A few drops of lemon juice will lighten it slightly, but first you need to carefully remove the vegetables from the bowl so as not to crush them.

   

6. While the stewing process is nearing completion, chop the garlic as finely as possible.

   

7. At the timer signal, after making sure that the liquid has decreased in volume and the meat is moving well away from the bone, we remove it from the pan with special delicacy. Let cool.

   

8. There is no need to strain the broth not only through a colander, but also through cheesecloth (2-4 layers) if the meat products do not contain very small bones - in our case they do. Place the cleaned broth back into the multi-cooker container to bring to a boil.

   

9. We split the meat into fibers, separating it from cartilage, bones and anything else that is considered unsuitable at the discretion of the cook.

   

10. We distribute the meat pieces into a pre-prepared bowl for jellied meat and sprinkle with garlic, but if desired, the bottom of the plates or bowls can be decorated with figures of carrots or eggs, as well as canned peas or corn.

    

11. Be careful not to get burned, fill the molds with the prepared broth and leave at room temperature until cool, and then place in any cool place.

    

12. Properly prepared jellied meat will certainly harden in 5-6 hours, even on a windowsill with an open window, provided that it is not the month of May outside. To quickly separate the jellied meat from the bowl, you need to warm it up a little - place the bottom in hot (not boiling water) water. The contents will slide out onto the dish unharmed, but there is no need to rush to serve the jellied meat in the first rows; after all, its basis is its own gelatinous material, and not gelatin.

    

13. Beautifully presented on a plate with a flat bottom or displayed in its own portioned bowls, jellied meat will attract the attention of guests, especially at a dinner party that involves alcoholic drinks. If you set up a gravy boat with a mouthful nearby, then in a matter of minutes it will all be eaten, and for the hostess there is no better praise than well-fed and satisfied faces.

    

About the benefits of jellied meat

It turns out that cooking jellied meat in a slow cooker is definitely a more convenient process that does not last so long compared to traditional cooking on the stove. The conclusion suggests itself: our jellied meat is correct! Saves energy and saves time for the cook.

After all, this is not the whole benefit of cooked jellied meat in a slow cooker.

Many scientific dissertations have been written and defended about the special properties of collagen as part of a dish. Collagen is an important protein responsible for the connective tissues of the body. The strength of the bones and the elasticity of the skin indicate that there are plenty of collagen fibers in the body, but in order not to disturb this idyll, the body needs to receive collagen from the outside in order to stimulate the production of its own. The best option in this case is food, namely jelly-forming dishes: aspic, jelly, jellied meat. Moreover, pork collagen is absorbed better than beef collagen. Long-term stewing of meat broth partially destroys important protein, but the necessary part of it will still get from the finished dish into the body. This does not mean at all that the portion needs to be increased. Neglect the rule: “Everything needs moderation!” – in this case it is not recommended.

The calorie content of jellied meat in a slow cooker is no lower than usual, and maybe higher. It is not always possible to remove fat from the surface along with the warbler in a closed bowl, which means that pork jellied meat contains a large amount of cholesterol - this is important to remember.

Active people, especially athletes, should not deny themselves the pleasure of savoring an impressive portion of jellied meat - the bones will be strengthened, and cholesterol will be burned along with calories in the next run.

Jellied meat in a slow cooker - not a single holiday feast is complete without this dish. The most delicious jellied meat is made from different types of meat; today it consists of pork and chicken. In order for our jellied meat to freeze well, it is necessary to use pork or beef legs. The cartilage tissue releases “gelling” substances that our jellied meat needs so much.

Ingredients:

• pork legs (2 pcs).
• piece of pork shoulder (about 1 kg).
• chicken (about 1 kg).
• onion - 1 pc.
• carrots - 1 pc.
• garlic - 1 small head.
• salt and black peppercorns.

How to cook jellied meat in a slow cooker:

There are no exact proportions of meat. We put as much as will fit in your multicooker.

Wash the meat well. Pay special attention to the pork legs; they need to be thoroughly washed and cleaned.

I soak the meat for jellied meat all day, changing the water periodically. This is usually done to make the jellied meat transparent and more tasty.

Place all the meat in the multicooker bowl. The whole chicken doesn’t fit, so I cut off all the tasty stuff from it. The rest goes to the broth for .

Add the whole onion and carrots. If the vegetables do not fit entirely, cut them into several pieces. Parsley root is also welcome.

Pour cold water over the meat. Add salt. Add bay leaf and peppercorns. Close the lid and set the “Extinguishing” mode for 6 hours.

I most often cook jellied meat in a multicooker at night; after this time, the multicooker switches to the “heating” mode and waits for me until the morning.

In the morning, I take out the meat, add chopped garlic to the broth, taste it, add more salt if necessary, and let the broth simmer in the “Baking” mode for 5 minutes. I turn it off and leave the broth to steep in the slow cooker.

Meanwhile, the meat must be separated from the bones and finely chopped.

Place the meat in molds and pour in the strained broth.

If you want the chilled jellied meat to have a uniform consistency, mix the meat with the broth.

Place the jellied meat in the refrigerator until completely frozen. Bon appetit!!!

We hope that this step-by-step photo recipe will help you prepare delicious jellied meat in a slow cooker.

Sincerely, Natalia.

A multicooker is a compact kitchen appliance with great culinary capabilities. It is designed to make the work of housewives easier in the kitchen, since it implements all the basic methods of preparing dishes for a healthy diet. Remember how our grandmothers used to cook jellied meat? They started preparations and chores 24 hours in advance, boiled the meat for a long time, etc. The multicooker reduces this process to pleasant communication with products and equipment. However, not all housewives know how to cook jellied meat correctly. Some people are afraid that it won’t harden; for some, it froze, but turned out cloudy and tasteless; for others, it didn’t harden well, becoming loose and inedible. With the right approach to business, a multicooker will eliminate these shortcomings. No one has yet complained that they didn’t understand how to cook jellied meat in a slow cooker.

Jellied meat or jelly is a traditional holiday, especially New Year's, dish of the Slavic people. Jelly is called jellied meat in the northern regions. Our housewives know how to cook this dish the old fashioned way. But how to cook jellied meat in a slow cooker? Nowadays, with the advent of the multicooker, many people, even beginners, have begun to cook jellied meat. The most common options: chicken jellied meat in a slow cooker, pork jellied meat in a slow cooker. Beef jellied meat is less popular because it requires more time to cook the meat and broth. Chicken jellied meat in a slow cooker is lighter than others, more healthy and less fatty. Those who like it fattier and richer should cook jellied pork legs in a slow cooker or jellied shanks in a slow cooker.

But, in any case, you need to keep in mind that preparing the broth will take several hours, so jellied meat cannot be classified as a quick dish. True, modern kitchen appliances will speed up this process a little - jellied meat in a pressure cooker will cook a little faster.

You will master the recipe for jellied meat in a slow cooker quickly, but you will still have to practice. Rate the appearance of this dish. Festive jellied meat in a slow cooker, its photo is aesthetically pleasing and appetizing. Therefore, to prepare for cooking jellied meat in a slow cooker, place the recipe with photos in front of you in the kitchen and get started! Be the first to prepare chicken jellied meat in a slow cooker; the recipes for such a dish are simpler, and their variety will give you the opportunity to choose the one you like.

We bring to your attention some tips on how to cook jellied meat in a slow cooker:

Be sure to add pork shank (the lower part of the shin, closer to the hoof) to the meat prepared for jellied meat. This is a guarantee that the jellied meat will freeze reliably.

Experts advise using a combination of meat products and adding poultry to them.

After the broth boils, be sure to drain the first water. This way the jellied meat becomes transparent, appetizing and gets rid of the unpleasant greasy flavor of the meat.

Add vegetables (onions, carrots) at the end of cooking, and at the end, throw them away without regret. They have already given everything they need to the broth. The onion can be boiled in its peel; it will give the jellied meat a pleasant golden hue.

Spices and salt are also at the end, otherwise when the liquid is boiled, it decreases and becomes more saturated, you can overdo it.

After cooking, the meat should be carefully sorted by hand to remove small bones and distribute evenly on plates or forms.

The hardening process should not take place at room temperature or at too low a temperature. The ideal place to cool the product you have prepared is the middle shelf of the refrigerator or a glassed-in balcony in cold weather.

• Pork knuckle (small to fit in the bowl) – 1 piece,
• Pork legs - 2 pieces,
• Chicken carcass parts (wings, thigh, neck, drumstick),
• Carrots (large) – 1 piece,
• Onion – 1 piece,
• Dry parsley root (chopped) – 1 tbsp. spoon,
• Allspice peas – 5 – 6 pieces,
• Bay leaf – 2 – 3 pieces,
• Cloves – 3 buds,
• Garlic – 5 cloves,
• Celery - optional
• Salt and ground black pepper to taste,
• Water (preferably boiling water).

Cooking process:

First, we prepare the meat for jellied meat: cover the pork knuckle and legs with cool water and scrape it with a knife. If you are unable to find farm chicken at the market, buy soup chicken (not to be confused with instant chicken, which we usually take for baking), its meat is denser and tougher.

Then rinse the pork legs thoroughly again under running water. Place all the meat in a deep cup and leave for two hours, pouring cold water over it. After this, the meat will need to be washed again. For some reason, this makes the broth clear.

Peel the onions and carrots; it is better to cook them whole than to cut them into large pieces. Celery - at your discretion and taste, wash the stalks and chop coarsely.

Next, transfer the prepared meat into a multicooker bowl and place peeled vegetables on top, sprinkle with salt, pepper and add spices (you can use any spices depending on your taste preferences).

Fill the pork and chicken with boiling water to the maximum. If you pour boiling water over the meat, the protein will immediately curdle and the broth in the aspic will be transparent, without any lumps. Jellied meat in a slow cooker in our step-by-step photo recipe is prepared in a large 4.5-liter bowl. After closing the lid of the multicooker, select the “Stew” mode and set the cooking time for jellied meat to at least 6 hours.

It is best to cook jellied meat at night, when you can go and go to bed, and after the signal the multicooker will switch to heating mode and wait for you.

Then, after the meat is ready, it should be removed from the broth.

Leave the broth in the multicooker and boil again for about 5 minutes in the “Steam” mode; first add garlic squeezed through a press to the broth for jellied meat.

The meat for pork jellied chicken must be separated from the bones and cut into small pieces (or simply disassembled into fibers by hand). After tasting the meat, add salt to taste.

The prepared meat should be placed in the jellied molds in which you are going to store it, approximately half the volume. Silicone molds are now widely used; in particular, you can use small molds for. In such molds, the finished jellied meat will look like aspic and can be served in portions.

If you want your jellied meat to have an even more attractive appearance than in my photo, then you can cut out flowers from boiled carrots and place them along with the meat on the bottom of the mold. You can also add canned corn or peas to decorate the pork jellied meat, which will not spoil the dish in any way, but will only improve its appearance. Sprigs of fresh herbs look good in frozen jellied meat.

Then pour the broth into the molds. If you want the meat not to remain on the bottom, but to be distributed evenly in the jellied meat, then you should mix the broth with the cut meat.

Then we put the molds with jellied meat in the refrigerator to harden.

How to cook jellied meat in a multicooker - pressure cooker

If you are the happy owner of a multicooker-pressure cooker, then you will not need so much time to cook meat; you will just need to select the “Meat” or “Slow Cooker” program and set the time to 90 minutes.

It is best to serve jellied pork knuckle and chicken meat with mustard or horseradish

An excellent appetizer for the holiday table!

Anyuta and the Recipe Notebook wish you bon appetit.

Cooking jellied meat in a slow cooker will take little time. There are several easy recipes for jellied meat in a slow cooker in our article.

Beef jellied meat in a slow cooker

It will not be possible to cook jellied meat in a multicooker in large quantities, since the capacity of the container is small. You need to carefully remove the jellied meat from the multicooker so that the bones of the meat do not spoil the Teflon coating of the bowl.

Ingredients:

• 2 beef legs;
• 300 g meat;
• bulb;
• carrot;
• garlic and peppercorns;
• bay leaves.

Preparation:

1. Cut the legs along the joints and chop them into pieces so that they fit in the multicooker bowl. Soak the meat and legs for 8 hours in water, changing it from time to time. If there are stains or stubble on the skin, remove them using a knife.
2. Place the meat and legs in a slow cooker, add water, add vegetables, bay leaves, pepper, and salt.
3. Close the lid of the multicooker and set the jellied meat to cook in the “Stew” mode for 6 hours.
4. Remove the finished meat from the broth, cut into pieces and place in a mold.
5. Squeeze the garlic into the broth and strain. Pour the liquid into the molds with the meat. Leave to harden in the cold.

Cooking jellied meat in a slow cooker is easy. You can leave the jellied meat in the multicooker overnight, and after cooking, the multicooker will switch to heating mode.

Pork jellied meat in a slow cooker

To prepare jellied meat in a slow cooker from pork, you can use shank and. Gelatin is not used in the recipe; the jellied meat freezes perfectly.

Ingredients:

• celery;
• knuckle;
• 2 legs;
• bulb;
• carrot;
• several cloves of garlic;
• dry parsley root;
• 6 peppercorns;
• 3 buds of cloves;
• bay leaves.

Cooking steps:

1. Prepare the meat ingredients, rinse well and scrape with a knife and leave in water for a couple of hours.
2. Place meat, vegetables, salt, bay leaves and peppercorns, chopped celery into a bowl. Pour boiling water over everything, so the protein will curdle immediately and the broth will not be cloudy.
3. Close the lid and set to cook for 6 hours in the “Stew” mode.
4. Remove the meat, add garlic to the broth and leave to boil for 5 minutes. To do this, turn on the “Steam” mode. Garlic can be finely chopped or squeezed.
5. Disassemble the meat into fibers; there should be no bones in it. Place in a mold and fill with broth. Let it harden.

Ingredients:

• 1600 g chicken breast or whole chicken;
• 1 kg. chicken legs;
• bay leaves;
• 4 cloves of garlic.
• 2 onions;
• carrot;
• peppercorns.

Preparation:

1. Wash the legs and cut off the claws. Chop the chicken into pieces, put all the meat ingredients in water for a couple of hours.
2. Place the meat and legs, peeled vegetables, bay leaves and pepper into the bowl, add salt and water to cover the food completely. Cook in the “Stew” program.
3. Add garlic 20 minutes before the end of cooking.
4. Separate the meat from the bones and cut into pieces. You can continue to use the legs if you want. Cut circles from carrots for decoration.
5. Place carrots with herbs on the bottom of the mold, pieces of meat on top and again carrots with herbs. Pour in the strained broth. Leave to harden in the cold.

To prevent a greasy layer from forming on the surface of the chicken jellied meat in the multicooker, pour the already cooled liquid into the molds.