Homemade chicken aspic without gelatin. Chicken jellied meat: recipes for making transparent jellied meat with and without gelatin. Chicken aspic with gelatin - a classic recipe
Good afternoon.
People have different attitudes to jellied meat. Many consider it too fatty and high in calories, thinking that its main component is frozen fat. But this is a delusion. The jelly-like form of aspic is given by collagen - a special protein contained in ligaments and tendons. There is practically no fat in the jellied meat - only about 4 grams per 100 grams of product. The rest is protein. Most of the fat, when the jellied meat freezes, rises and forms a film on the surface, which it is desirable to remove.
So jellied meat is not only tasty, but also dietary and fits well into almost any concept. Well, in order to make it as useful as possible, I offer you several recipes for making jellied meat from the leanest meat - chicken.
How to cook chicken jelly with gelatin
Gelatin is used in the preparation of jellied meat if you take meat with absolutely no bones or with very little of them. In this case, there will be almost no collagen in your broth (since there is practically no collagen in pure meat) and it will not become jelly-like when cooled.
It's neither good nor bad, it's just a slightly different way of cooking.
Ingredients for 1.5 liters of broth:
- 600-700 gr broiler breast on the bone
- 1 boiled carrot
- 2 cloves of garlic
- 40 g of instant gelatin
- 2 bay leaves
- 4-6 pieces of black peppercorns
- 1 medium onion
Preparation:
1. Boil the chicken in a saucepan with 1.5 liters of water. We do this for 2-2.5 hours on the lowest heat. Don't forget to add salt to the broth. In the same saucepan, along with the chicken, put the bay leaf, pepper and onion.
The first rule for obtaining a transparent broth: you do not need to peel the onion, put it whole, removing the easily loose husk
2. Boil carrots too. This should be done separately from the chicken in another saucepan.
The second rule of a transparent broth: vegetables (except onions) are boiled separately, and the foam formed during the cooking process of meat must be constantly removed
3. Disassemble the boiled chicken into fibers.
4. Rub the carrots on a coarse grater, press the garlic through a garlic press.
5. Mix chicken with carrots and garlic, put in prepared forms. If desired, jellied meat can be slightly pepper at this stage.
6. Take 1 ladle of warm (not hot) broth and fill it with gelatin. Dissolve it with thorough mixing.
7. Then pour the gelatin into a saucepan with broth and beat everything well with a whisk.
8. Pour the broth into molds with meat.
9. Done. We put the forms in the refrigerator for 2.5 - 3 hours.
After that, it will acquire the desired consistency and can be eaten.
Bon Appetit!
Recipe for transparent jellied chicken legs without gelatin
As I said, if we need a jelly-like consistency, then we need to take the most bony part. In a chicken, these are legs. So we will cook jellied meat without gelatin from chicken drumsticks.
Ingredients:
- Chicken legs - 5-7 pieces
- Carrots - 1 piece
- onions - 1-2 pieces
- Black pepper - 10-12 peas
- Bay leaf - 3-5 leaves
- Salt to taste
- Garlic - 1-3 cloves
Preparation:
1. Wash the chicken legs in running water, put them in a saucepan and fill them with 1.5 liters of water. Add the unpeeled onion, pepper, salt and bay leaf. Bring to a boil over high heat, then reduce it to minimum, cover with a lid (not completely) and cook for 3 hours.
Do not forget to look under the lid for the first hour and remove the foam
2. After 3 hours of boiling, a little more than 0.5 liters will remain from the broth. We take out the meat from it, and filter the broth itself through a sieve and add garlic grated on a fine grater to it.
3. Peel and boil the carrots in a separate saucepan. Then cut into circles and put on the bottom of the mold, into which the jellied meat will be poured.
4. Put the chicken meat on top, which was removed from the bone, removed the skin and finely chopped.
5. And fill with broth.
6. When the broth has cooled to room temperature, put the jellied meat in the refrigerator. It is desirable about 12 hours. Without gelatin, it hardens much longer.
7. After 12 hours, the jellied meat is completely frozen and ready for use.
Please note that when using chicken meat, there is practically no fatty film on the surface.
Chicken leg aspic
Well, we got to the very, most bony part, the legs. This is a very good option, in which the jellied meat will turn out one hundred percent. But you can't do it with paws - there is almost no meat in them.
Ingredients:
- Chicken legs - 300-400 gr
- Chicken legs 2-3 pcs
- Onion - 1 head
- Bay leaf - 5 pcs
- Black peppercorns - 6-8 pieces
- Garlic - 2-3 cloves
- Salt - 1 tablespoon
Preparation:
1. Boil the legs and legs over low heat for 3 hours. Pour water into a saucepan so that it covers the meat by 2 fingers. Don't worry about the exact amount. Put one onion at once and add salt.
Do not forget to remove the resulting foam during the cooking process.
An hour before the end of cooking, add bay leaves and black pepper.
2. Take the cooked meat out of the pan, remove the pulp from the bones and cut it into small pieces.
3. Add finely grated garlic to the meat and mix everything well.
4. Put the meat in the prepared form and fill it with still hot broth.
If you want the jellied meat to turn out transparent, then first pass the broth through a fine sieve or cheesecloth
5. When the broth has cooled down, put the mold in the refrigerator. When using chicken legs, a lot of collagen is released into the broth, so the jellied meat will be ready in 2-3 hours.
How to make chicken and pork leg jellied meat
If you want the jellied meat to turn out to be more "savory", then you can mix chicken with pork. Please note that the fat film with this option turns out to be much larger.
Ingredients for a 5 liter pot:
- Pork hooves (legs) - 2 pieces
- Chicken fillet - 3 pcs
- Chicken leg - 2 pieces
- Onions - 1 piece
- Carrots - 1 piece
- Black peppercorns
- Bay leaf
Preparation:
1. Put the pork legs well peeled and washed in running water together with the legs and fillets in a saucepan.
Put peeled carrots and an unpeeled onion there. Add 2 tablespoons of salt and 5-6 black peppercorns.
2. In the first 30-40 minutes, a foam will form, which must be removed.
The broth should stand on the fire for exactly 5 hours. At the same time, it should not boil, but simply languish, so try to make the fire as small as possible. Do not cover with a lid!
3. When the specified time has passed, we throw the bay leaf into the pan, cover the pan with a lid and leave it to cool for 30 minutes.
4. When the broth has cooled down, a film of fat will appear on its surface. It needs to be removed.
5. Take the meat out of the broth, let it cool slightly and disassemble it into pieces of the desired size using a fork. It will not be difficult to do this, because in 5 hours the meat is completely boiled down.
6. Cut the carrots into half rings and put them on the bottom of the prepared forms. You can also add greens.
7. We spread the meat in the form, filling it by a third.
8. Pour the broth into the molds.
Ready. It remains only to put the forms in the refrigerator and after 6-8 hours the delicious and tender jelly is ready.
Video recipe for cooking jellied meat in a slow cooker
Each of the recipes shown is good in its own way. One saves time, the other saves money. But they are all equally good. Try it, you will definitely like it.
Chicken jellied meat does not always freeze well. To harden the jelly well, before pouring the meat with broth, dilute the gelatin in it. So the jelly is guaranteed to harden.
Total cooking time - 3 -3.5 hours
Preparation - 15 minutes
Servings – 4-6
Difficulty level - easily
How to cook –
What to cook –
Kitchen - (Russian)
Products:
Chicken - 1 carcass (weighing about 1.5 kg)
Bow - 1 head
Carrots -2 pieces (medium)
Gelatin - 30 grams
Salt, pepper, bay leaf, garlic
How to cook chicken jellied meat:
Rinse the chicken well. Remove excess fat. Place in a saucepan and cover with cold water.
Boil. Skim off the foam when the broth boils.
Wash and peel carrots. Cut into several pieces.
Peel and cut the onion head into two or four parts.
Add carrots, onions, peppercorns to a saucepan, when the broth boils and all the foam is removed.
Cook the chicken until the meat is well separated from the bones.
At the end of cooking, put a bay leaf.
Pour gelatin with a small amount of cold boiled water. Leave to swell according to the instructions on the package.
When the chicken is done, remove it into a bowl. Strain the broth.
Pour the swollen gelatin into the hot chicken broth and stir until the gelatin is completely dissolved.
Separate the chicken from the bones. Remove skin. Divide the meat into pieces by hand or cut with a knife.
Place the chicken in the jellied meat tray. Add crushed or minced garlic. Determine the amount of garlic to your liking.
Cut flowers from boiled carrots or simply cut into circles. Place on top of the meat.
Gently pour the broth with gelatin over the meat. Leave in the room until the broth cools down to room temperature. Then put in the refrigerator until the jellied meat is completely solidified.
Serve mustard or horseradish seasoning with jellied meat.
Bon Appetit!
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Chicken aspic with gelatin
Chicken aspic with gelatin - fragrant and meaty, delicate in taste. Thanks to the use of gelatin, such jellied meat is prepared from less meat and cooked faster than usual. Therefore, both the broth itself and the chicken meat are tastier than with prolonged cooking. And this jellied meat with gelatin freezes better and faster than the traditional one.
Composition
10-12 servings. Cooking time 2.5-3 hours. Time to readiness (hardening) + 3-4 hours.
- Whole chicken - 1 piece (about 1.5 kg);
- Water - 2 l;
- Carrots - 1 medium;
- Onion - 2 medium;
- Celery - 1 stalk (optional, optional)
- 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 chopped into a ready-made liquid aspic (1-3 cloves).
Composition of jellied meat with whole chicken
How to cook
1. Cook jellied meat
- Rinse the chicken inside and out. Put in a saucepan (4.5-5 liters). Pour 2 liters of cold water. When it boils, remove the foam. Reduce heat to low, cover, cook for 1 tsp.
- Add carrots, onions (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 aspic
- After boiling, taste the broth and add salt to taste. Remove the meat from the broth, disassemble into pieces. Finely chop the skin. Taste the meat, salt and stir if necessary.
- Remove the carrots from the broth (set aside for decoration). Boiled onions can also be used in jellied meat if you love them.
- Strain the broth through a colander. And cool it to the temperature required for gelatin (find it out in the instructions on the gelatin package).
Soak gelatin: Soak instant gelatin in 0.5 cups of boiled water at 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). Otherwise, follow the instructions for use on the gelatin package (broth temperature, the required amount of your specific gelatin for 2 liters of broth / water).
- Distribute the meat into tins and lay on top of the decoration made of carrots, boiled eggs, herbs (if you decorate). Combine the broth with gelatin and stir until it is completely dissolved. Pour the broth over the meat.
- Cool the jellied meat to room temperature (this is about 1 hour). Cover with lids. Put in the refrigerator. After 2-3 hours, it will harden.
The best side dish for tender chicken aspic is potatoes. Mustard and horseradish are not needed, they will somewhat coarse its wonderful delicate taste. However, as you like)).
Delicious, tender and fragrant chicken jellied meat that cooks quickly and hardens easily!
The jellied meat will cool down about 1 hour to room temperature
Simple and delicious instant jelly
A mold with delicious homemade jellied meat!
Carrots, as well as onions in their husks, give jellied meat a beautiful golden color and soft taste. And it can also be used as a decoration for the jelly.
Celery and spices
The aroma of celery and spices emphasize the advantages of jellied meat, improve its taste. You can also do without them. But with them it tastes better.
Chicken aspic close-up
Gelatin - how much to put, how to apply
You need to use the bags of gelatin you bought strictly according to the instructions given by the manufacturer on the package. Gelatin can be ordinary (soak for 40 minutes, combine with the broth and heat until completely dissolved) and instant (which is better to soak anyway 10 minutes before combining with the hot broth).
The density of different gelatin may also differ. Therefore, just find out how much you need for 2 liters of broth or water. A bag of gelatin can be designed for 0.5 liters, and for 0.9 and 1 liter. Read what is written on the package.
What to make aspic
Jellied meat hardens best in flat, wide tins. The deeper the container, the longer it will harden.
Delicious chicken jelly with the addition of gelatin
We welcome all those who begin to learn culinary skills, or just remember some dishes. Today we will consider a recipe for chicken jellied with gelatin. Such a treat is prepared simply and does not require strong financial investments. In addition, on the eve of the New Year holidays, it will not hurt to study the recipe for jellied meat, because such a dish will perfectly decorate any table.
If you want to perfectly diversify hot dishes and snacks - jellied meat is just made for this. In general, such a dish has been known for a very long time, since the 16th century. Some people confuse jellied meat and aspic - this is fundamentally wrong, because for the second, a large number of additives are used. For jellied meat, the synonym is jelly - this word can often be found from the people of the northern regions of our country.
As you probably know, many peoples of the world have adopted such a dish, changing some of the ingredients - there are Georgian versions of today's dish, and European ones. We will present you the most classic version of jellied meat, which is very popular in our homeland, especially on the pre-holiday days.
Ingredients:
1. Chicken - 1 piece
2. Onions - 1 piece
3. Carrots - 3 pieces
6. Eggs - 6 pieces
7. Pickled cucumbers - 3 pieces
Cooking method:
1. The first step is to boil the chicken. To do this, you first need to wash and clean it, put it in clean water and wait until everything boils. It is not worth removing the foam. It is enough to pull out the finished chicken, and drain the resulting broth separately, it is not needed.
2.Pour clean water into the pan again and send our meat into it. Peel fresh onions and carrots. Dip them into the container with the future dish. Also add bay leaves and some black peppercorns. Add celery or parsley to taste, salt. Usually one tablespoon of salt is sufficient.
3. When the vegetables are cooked, take out the chicken and the rest of the ingredients. The broth must be well filtered and the fat removed - it will not be useful in the future.
4. Soak the gelatin. Read the exact ratio of water to ingredient on the package. We used sheet gelatin - it is very easy to use and quick to prepare. We put it in the water and wait for the right amount of time.
5. When it swells, drain the water, and lower the resulting mixture to the broth and stir. The gelatin should dissolve completely and remain a uniform liquid.
We form:
Any shape can be used for assembly - be it a simple bowl or a mold for baking dough. The second option is suitable for those who want a spectacular presentation.
6. If you plan on using a large pan, use regular chicken eggs. Otherwise, when you decide to collect jellied meat in a small container, boil quail eggs - in order to successfully combine these products, otherwise the guests will almost not get jellied meat.
7. Cut the egg in half and place it on the bottom of the container used. We also send some greens there. Disassemble the chicken - separate the meat from bones, skin and other films. Also, make sure that there are no cartilage and other things that can spoil the impression of the dish. You should get the meat in small pieces.
8. Cut the pickles - everything is as usual, cut off the ends on both sides and cut into thin rings. We do the same with carrots. Of course, you can cut and "serve" as you wish - we offer the best option.
9. Send some vegetables to each mold and distribute evenly. Pour the prepared chicken there and fill it with the broth obtained earlier. Thus, we act with all other forms.
10. Before being sent to the refrigerator, the jellied meat should stand a little at room temperature so as not to damage the equipment. In a cold place, the jelly should stand for several hours until it cools completely. Optimally, make the dish in the evening and leave it in the refrigerator overnight.
11. As the specified amount of time has passed, we send everything to plates, decorate with dill and serve. To taste, on a plate, along with jellied meat, you can put quarters of a lemon or a whole tomato. It is best to use cherry. Try and find the best options for yourself, and we wish you bon appetit and a happy New Year!
In general, as you know, the filling of jellied meat does not have to consist of chicken. Very often, such a dish is prepared from pork or beef. At the same time, the cooking method itself almost does not change - you need to boil the meat, remove the bones, arrange in shapes and pour the resulting broth. The only thing is that the cooking time of the meat will differ. Of course, the taste will radically change from this, but this is a great reason to try all varieties of aspic. Try and experiment, and we wish you the best in this endeavor.
What a festive table without jellied meat! This dish is one of the first on the menu list for celebrations. You can cook delicious chicken jellied meat. The dish turns out to be low-fat and is perfect for those who follow a diet.
To prepare jellied meat, it is important to choose the right product so that the consistency of the dish is appropriate. Legs, drumsticks, wings, carcass dorsal and cartilage are mainly used.
Chicken jellied meat is prepared faster than pork and beef meat, so with this dish you can delight your family not only on holidays, but also on weekdays.
Ingredients:
- 3 black peppercorns;
- 4 cloves of garlic;
- two lemon wedges;
- 600 g of chicken wings;
- 500 g chicken drumstick;
- bulb;
- 2 carrots;
- salt, bay leaves;
- egg;
- 1.5 tbsp. l. gelatin.
Cooking stage:
- Rinse the legs and wings well, cover with water in a saucepan, add one peeled carrot and onion, cook until boiling. Remember to skim off the lather. When the water boils, add bay leaves and peppercorns, salt. Jellied meat is cooked for about 4 hours. The meat should come off the bones easily.
- Boil the second carrot and egg, cut into circles.
- Separate the cooked meat from the bones, chop finely and place on the bottom of the jellied meat dish.
- Pour gelatin with cold water and leave to swell for 40 minutes.
- Strain the broth and add ready-made gelatin to it, put on fire. The gelatin must completely dissolve in the liquid. Do not bring the broth to a boil.
- Put chopped garlic, carrots, eggs, lemon mugs, herbs on the meat.
- Pour some of the broth into the mold to cover all the ingredients. Leave in the refrigerator for half an hour.
- After the first layer has set, add liquid until all ingredients are completely covered. Leave the jellied meat until it solidifies in the cold.
You can put the finished jellied meat on a dish and decorate it beautifully, for example, with tomato roses.
Chicken and beef jellied meat
You can add other ingredients to your chicken aspic recipe, such as beef. It turns out a delicious and satisfying meat dish. How to cook chicken and beef jellied meat is described in detail in our recipe.
Ingredients for cooking:
- bulb;
- carrot;
- 500 g of beef;
- 1 kg. Chicken;
- 4 cloves of garlic;
- spices and herbs.
Ingredients:
- Cover the meat with water. Simmer for about 3 hours, then add spices, garlic, salt, onion and carrots to the broth. The onion does not need to be peeled; the husk gives the broth a golden color.
- Strain the finished and cooled broth. Chop the boiled vegetables and leftover raw garlic. Cut one carrot into semicircular pieces to decorate the jellied meat. Separate and chop the meat from the bones using a fork.
- Place the meat and carrots on the bottom of the mold. Spread large pieces of vegetables on the meat beautifully. Also add a few peppercorns, garlic, and herbs.
- Pour everything over with broth. If the liquid is cloudy, add a little vinegar. Let the jellied meat freeze well.
You can decorate the jellied meat at your discretion. Add beautifully chopped bell pepper pieces, parsley, beautifully chopped boiled egg pieces. You can put all the ingredients on the meat in a variety of variations. This chicken jellied meat in the photo looks very beautiful and appetizing!
Chicken aspic with turkey recipe
From two types of healthy and dietary meat, an appetizing jellied meat is obtained, which is prepared easily and without unnecessary hassle.
Required Ingredients:
- spices;
- 2 carrots;
- 2 onions;
- 2 turkey drumsticks;
- 500 g of chicken;
- 3 cloves of garlic;
- bay leaf;
- a pack of gelatin;
- dried herbs;
- 6 peppercorns.
Preparation:
- Pour peeled onions and carrots, poultry meat with water, salt and cook until boiling, then reduce the heat and cook for about 3 hours. Remove foam constantly. Add bay leaves, herbs and pepper half an hour before the end of cooking.
- Separate the meat from the bones, chop finely, mix with chopped garlic and put in a mold. Strain the broth.
- When the liquid is still hot, add the already swollen gelatin and stir until completely dissolved. Pour the broth into the mold and set the jellied meat to freeze.
Chicken and pork aspic
If you can't imagine jellied meat without pork, you can prepare a recipe for this dish from chicken and pork legs. It turns out to be a very successful combination. Chicken aspic with pork recipe step by step:
Ingredients:
- 2 p. water;
- 500 g of chicken meat;
- 2 pork legs;
- bulb;
- carrot;
- 6 peas of black pepper;
- fresh greens;
- spices;
- bay leaf.