Calories: Not specified
Cooking time: Not specified

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



Required Products:

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

Step by step recipe with photo:





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




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




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




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






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




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




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






Bon Appetite!

Hello friends and readers of my blog! Ahead New Year, for which we will prepare new wonderful, very tasty snacks. One of these delicious snacks we will have transparent chicken jellied meat. Jellied meat belongs to the anti-crisis menu - this is an economical menu that allows you not to spend a lot of money and still eat well.

Jellied meat can safely be classified as such a category of dish. It’s hard to imagine cheaper products that go into jellied meat in the meat aisle. Not only chicken carcasses are used for chicken jellied meat, but also chicken legs, which are full of all kinds of veins and cartilage. They make wonderful jellied meats.

Cooking jellied meat is tasty, important and necessary. Properly cooked jellied meat is the most beautiful thing meat dish.

The most delicious jellied meat is well-gelled, transparent and aromatic. I’ll tell you how to do this now. I invite you to my kitchen table, where I will cook step by step.

Menu:

Delicious jellied chicken and pork feet

This jellied chicken and pork legs is very healthy for people over 45-50 years old and for children. It turns out not greasy, but tender and very tasty.

Ingredients:

  • Chicken - 1 piece
  • Pork legs - 2 pcs.
  • Onion - 1 piece
  • Carrots - 1-2 pcs.
  • Laurel leaf - 2–4 pcs.
  • Black peppercorns - 7–8 pcs.
  • Allspice – 3–4 pcs.
  • Garlic - 1 head or to taste

Preparation:

1. Soak all the meat in water for 3 hours so that all the blood comes out of it. After soaking, rinse the meat. Clean the legs well and scrape them with a knife. top part and cut them in half lengthwise.

2. Take a large 10 liter pan, put the chicken and two chicken legs. Fill everything with water to 1/3 of the meat and set to cook.

3. As soon as the water boils, reduce the heat and begin to carefully remove the foam for 5-7 minutes using a slotted spoon or a spoon with holes.

4. Add onion to the broth. Wash the onion and cut off the ass.

To ensure that the broth acquires a beautiful golden color, do not remove the skin from the onion.

5. Then add a large carrot next, it gives the jellied meat more taste and aroma.

6. Add Bay leaf and a mixture of peppers (black peas and allspice)

7. Leave the jellied meat to cook for 5-6 hours over low heat. If foam forms during the first 2-3 hours, it must be removed.

Since we soaked the meat, a lot of foam should not form.

8. After three hours, the jellied meat must be well salted so that you can feel the saltiness.

The jellied meat must be over-salted. Only then will it taste good to you.

9. When the jellied meat is cooked, put the meat and carrots in a dish and begin to disassemble the jellied meat. To disassemble means to separate the meat from the bone.

10. When disassembling meat, cut large and long fibers, cartilage and veins into cubes.

We don’t throw away the cartilages and veins, this is gluten, it is the adhesive material, the jellied meat will thicken faster. If you remove it, the jellied meat will be runny.

11. Cut the meat and put it in salad bowls.

12. Pour the broth through a sieve.

13. Decorate the jellied meat with carrots. We make hollows on the carrot, and then cut it into circles and place it on top. Decorate with carrots if desired.

14. Take the garlic, squeeze it in the garlic press and add it a little at a time to the jellied meat and distribute it in the broth. It turns out to be a very spicy jellied meat.

15. We got a very tasty and tender jellied meat.

Bon appetit!

Cooking clear chicken jellied meat

Such transparent chicken jellied meat, wonderful dietary dish to the festive table.

Homemade jellied meat is always appropriate on the table, since it is a meat dish.

Ingredients:

  • Broiler chicken – 1 piece
  • Bulb onions
  • Carrot
  • Eggs - 1 piece
  • Black peppercorns
  • Allspice
  • Salt to taste
  • Garlic
  • Bay leaf

Preparation:

1. Clean the broiler chicken, remove the entrails and rinse thoroughly.

2. Divide the chicken into several parts.

3. Soak the meat for 3 hours in water so that all the blood comes out of it. After soaking, rinse the meat.

4. Take a large, deep pan and put the chicken in it. Fill everything with water 7-8 centimeters above the meat level and cook over high heat until it boils.

5. As soon as the water boils, reduce the heat and begin to carefully skim off the foam and the resulting fat using a slotted spoon or a spoon with holes. We continue to cook the broth over low heat for 4-5 hours, periodically removing the foam.

6. While the broth is cooking, prepare the vegetables. We clean and wash the carrots, onions and garlic.

7. After four hours of cooking, add onions and carrots to the broth and cook the jellied meat for another 30 minutes.

8. After cooking, transfer the meat with a slotted spoon to a deep plate. To the broth remaining in the pan, add bay leaf, a mixture of peppers, salt and squeeze 2 cloves of garlic through the garlic press. Cook the jellied meat for another 30 minutes.

9. After cooking, remove fat and foam from the broth with a slotted spoon. Strain the broth through a sieve and cool until warm.

We disassemble the finished chicken meat, that is, we disconnect the meat from the bone.

10. Cut the fibers and cartilage into pieces and place in a salad bowl.

11. Prepare the decoration, for this we cut the boiled egg into rings 2 centimeters thick. We cut the carrots in the same way into rings 5 ​​millimeters thick.

12. Prepare a deep container for jellied meat, pour broth into it up to half the container.

13. Put carrots, herbs, egg slices, chicken meat there and leave for 10 minutes so that the whole mass sets.

14. Add broth to the container to cover all the ingredients and let the jellied meat cool. Place the mold, covered with a lid, in the refrigerator until completely hardened. It will take from 6 to 12 hours

15. We got such a beautiful meat dish - transparent chicken jellied meat.

Bon appetit!

Recipe for homemade chicken jellied meat with gelatin

We will prepare chicken jellied meat with gelatin from domestic chicken. Such chickens can play a great role in your jellied meat. If you haven’t made this kind of jellied meat before, I recommend making it. Let's move on to the process of preparing homemade chicken jellied meat.

Ingredients:

  • chicken - 1 piece
  • carrots - 1 pc.
  • gelatin - 1 tbsp.
  • onions - 2 pcs
  • bay leaf - 2 pcs

Preparation:

1. Cut the chicken into pieces. Place the pieces tightly in a pan, fill them completely with water above the chicken by 7 centimeters.

2. Place the pan with the chicken on the stove. As soon as the water boils, reduce the heat and begin to carefully remove the foam and the resulting fat with a slotted spoon. We continue to cook the broth over low heat for -1 hour, periodically skimming off the foam and resulting fat. This gives us the opportunity to achieve transparency in the broth.

3. Add onions with carrots, bay leaves, peppercorns, if desired, and salt to the broth.

The broth should be slightly salted.

Continue cooking the jellied meat over low heat for 4 hours. As soon as the meat begins to separate from the bone, our jellied meat is ready.

Chicken jellied meat with gelatin

Chicken jellied meat with gelatin is aromatic and meaty, delicate in taste. Thanks to the use of gelatin, this jellied meat is prepared from less meat and cooks faster than usual. Therefore, both the broth itself and the chicken meat turn out tastier than with prolonged cooking. And this jellied meat with gelatin freezes better and faster than traditional ones.

Compound

10-12 servings. Cooking time 2.5-3 hours. Time until ready (hardened) +3-4 hours.

  • Whole chicken – 1 piece (about 1.5 kg);
  • Water – 2 l;
  • Carrots – 1 medium;
  • Onion – 2 medium;
  • Celery – 1 stalk (optional, not required);
  • Bay leaf – 2 pieces;
  • Allspice – 4-5 peas;
  • Salt;
  • Gelatin - based on 2 liters of broth.

For decoration: 1-2 eggs, herbs (parsley, dill, cilantro).

Optionally, garlic in the husk during cooking or crushed into ready-made liquid jellied meat (1-3 cloves).

Composition of jellied meat with whole chicken

How to cook

1. Cook jellied meat

  • Rinse the chicken inside and out. Place in a saucepan (4.5-5 l). Pour 2 liters cold water. When it boils, remove the foam. Reduce heat to low, cover and simmer for 1 hour.
  • Add carrots, onion(you can directly in the husk. Just rinse it), celery stalk, bay leaf and allspice. Cook for another 30 minutes. Add 1 tablespoon of salt.

2. Disassemble and decorate the jellied meat

  • After cooking, taste the broth and add salt to taste. Remove the meat from the broth and disassemble into pieces. Chop the skin finely. Taste the meat, add salt and stir if necessary.
  • Remove the carrots from the broth (set them aside for decoration). Boiled onions can also be used in jellied meat if you like it.
  • Strain the broth through a colander. And cool it to the temperature required for gelatin (you can find it in the instructions on the gelatin package).

Soak gelatin: Soak instant gelatin in 0.5 cups of boiled water room temperature, stir, let stand for 10 minutes. If the gelatin is ordinary, then it must be soaked in advance (30-40 minutes before combining with the broth). For the rest, follow the instructions for use on the gelatin package (broth temperature, required amount of your specific gelatin per 2 liters of broth/water).

  • Distribute the meat among the molds and place on top of the decoration of carrots, boiled eggs, and herbs (if you will be decorating). Combine the broth with gelatin and stir until it is completely dissolved. Pour broth over meat.
  • Cool the jellied meat to room temperature (about 1 hour). Cover with lids. Place in the refrigerator. After 2-3 hours it will harden.

The best side dish for tender chicken jellied meat is potatoes. Mustard and horseradish are not needed; they will somewhat coarse its wonderful delicate taste. However, as you like)).

Delicious, tender and aromatic chicken jellied meat, which cooks quickly and freezes easily!

The jellied meat will cool down to room temperature in about 1 hour.

Simple and tasty instant jellied meat

A mold with delicious homemade jellied meat!

Carrots, like onions in their husks, give jellied meat a beautiful golden color and mild taste. And it can also be used as a decoration for jelly.

Celery and spices

The aroma of celery and spices emphasizes the advantages of jellied meat and improves its taste. It's also possible without them. But it tastes better with them.

Chicken jellied meat close-up

Gelatin - how much to put, how to use

You must use the gelatin sachets you purchased strictly according to the instructions given by the manufacturer on the packaging. Gelatin can be regular (soak for 40 minutes, combine with broth and heat until completely dissolved) and instant (which is still better to soak for 10 minutes before combining with hot broth).

The density of different gelatin may also differ. Therefore, just find out how much is needed for 2 liters of broth or water. A packet of gelatin can be designed for 0.5 liters, 0.9 or 1 liter. Read what is written on the package.

What to make jellied meat in

Jellied meat freezes best in flat, wide molds. The deeper the container, the longer it will take to harden.

Delicious chicken jellied meat with gelatin added

Rinse the chicken fillet and put it in a saucepan, add onion, bay leaf, salt, pepper and add water. Place the saucepan on the fire and be sure to remove the foam. Boil the breast until tender and remove from heat.

Remove the meat from the broth and chop into small pieces. Also remove the onion and bay leaf from the broth, as we no longer need them. Add crushed garlic and gelatin to the broth. Mix everything well so that the gelatin is completely dissolved, and leave it to cool. Gelatin will not spoil the taste of the dish at all, since there is not much of it here and you can’t feel it at all.


Boil carrots and beets and cut into thin slices, and then use a plunger to squeeze out flowers and stars from the vegetables. We divide the dill into small branches.


Silicone molds no need to lubricate. Place cut vegetables and dill in the bottom and sides of the molds.



Place the jelly from the breast in the refrigerator and leave it to harden. In about an hour it will completely harden. The broth will remain clear and the vegetables different color will give this dish a very festive look. The jelly is removed from the mold very easily.


You can serve the dish with mustard.

Try the light and tender chicken jellied meat! Children love it very much, so it is important that it is transparent and looks appetizing.

How to cook the perfect jellied meat

Do not confuse jellied meat with aspic. Artificial gelatin is never used to prepare jellied meat - it is only placed in jellied dishes;
. jellied meat is cooked from meat, which contains a lot of cartilage; when cooked for a long time, they release natural gelatin, due to which the broth, as it cools, gels;
. For chicken jellied meat, it is advisable to use poultry. To ensure that the jellied meat freezes, add a few more chicken legs to the broth;
. If you don't have poultry and just a regular chicken from the supermarket, add veal legs to the broth. They will make the jellied meat the way it should be.

JELLY CHICKEN RECIPE

What do you need:
1 chicken weighing 1.2-1.5 kg
1 veal leg
1 medium sized carrot
1 onion
2-4 bay leaves
8-10 black peppercorns
2-3 cloves of garlic
salt, pepper - to taste

How to make chicken jellied meat:

1.Rinse the chicken and veal leg thoroughly in cold running water. Cut the chicken into 4 large pieces. Having trouble cutting up chicken? Watch a master class from a professional chef!
2. Place poultry and veal leg into pan. Fill in cold water so that it just covers the meat, and put the pan on the fire. As soon as foam begins to form, skim it off. Once the water boils, immediately reduce the heat. Place peeled whole carrots and onions into the pan. You can leave the bottom layer of husk on the onion - during cooking it will give the broth a beautiful golden color. Add some salt.

3. Leave the pan to simmer over low heat for 3-4 hours. Remember that beautiful transparent jellied meat will only be obtained if the broth simmers; do not allow it to boil intensely.

4. Half an hour before the end of cooking, add black peppercorns to the pan, and 10 minutes before turning off the heat, add bay leaves.

5. Remove the pan from the stove and use a slotted spoon to remove the chicken, leg, onion and carrots from the broth. Separate the poultry meat from the bones and chop finely. Place it in a deep bowl, pepper, add finely chopped garlic and mix well.

6. Place the poultry meat in a jellied dish and pour in the strained broth. When the broth has cooled, place the jellied meat in the refrigerator. In a few hours it will be ready to serve.