Jellied chicken wings. Chicken jelly: the best homemade jelly recipes Chicken wing jelly

Aspic or aspic is usually a rather popular dish on the table, even on a holiday, even on a weekday, and chicken meat is not expensive when compared with other types of meat, so chicken aspic can be cooked more often and the family treasury will not be at a loss. It is convenient to make jellied meat immediately and send it to the refrigerator, and then take it out of the refrigerator as needed. True, festive chicken jelly with decorations, especially with eggs, is not recommended to be stored for a long time, but you can cook it without decoration.

The fact that it is forbidden to boil dishes with gelatin is a myth, where it came from is unknown, although I myself recently found out about this quite by accident, I used to be careful myself and warned people in recipes not to boil, gelatin will not lose its qualities and will not become cloudy when boiled.

If the finished chicken jelly is elegantly decorated, then feel free to serve it to guests on the festive table, usually a beautifully decorated dish immediately attracts attention ...

Jellied chicken wings

Ingredients:

chicken wings (2 kg)
chicken thighs (1 kg)
medium-sized bulb (1 pc.)
large carrots (1 pc.)
garlic (1 head)
Bay leaf(2-3 pieces)
black peppercorns (5 pcs.)
gelatin (1-1.5 st / l)

Cooking:

The main difference between jelly and aspic is in the use of gelatin, it is necessarily included in aspic, but usually not in jelly. In this recipe, gelatin will be present, so let's call the jellied jellied dish.
If you are lucky enough to buy homemade chicken, which should be boiled for a long time in a saucepan, then consider yourself lucky, for sure, you can do without gelatin, although not a fact. In general, if time permits, I like to resort to a little trick.
I cook lazy chicken, almost do not remove fat, when it cools down I put the pan in the refrigerator, or in winter - on the balcony and leave it overnight. The next day, we take out the chicken jelly and evaluate the degree of solidification, decide whether gelatin is needed or not, if so, how much is needed, along the way we do one more thing - we easily remove fat from the surface with a spoon, that is, two birds with one stone ...
The addition of chicken paws (1 kg) to the broth helps to gel the finished dish, which should be boiled in a saucepan along with the chicken. You can also buy a beef knee, the photo shows what it is - a bone with veins. If you have all this, we forget about gelatin, it will not be required, but if not, cook according to my recipe with the addition of gelatin.
I chose the wings for the recipe on purpose, because they also make their rather impressive contribution to the gelling of jelly, I just didn’t find paws in the store. Chicken thighs are needed for meat, because there is almost no meat in the wings.
We wash the chicken thighs and wings and put them in a large saucepan, I have a 5-liter saucepan. If you purchased chicken paws or a knee, put everything together with the meat. It is advisable to free the chicken thighs from the skin with fat. Fill with water, approximately 6-8 cm above the folded meat.
We put the chicken to boil, turn on the gas under the pan to the maximum and wait for the boiling process, add peeled carrots and onions to the pan, do not need to salt the broth yet, it is believed that salt disrupts the gelling process of the broth, so put it aside for last.
Watch the process carefully, if the broth in the pan boils for a while, it will become cloudy - you will have to lighten it after. Therefore, as soon as the broth boils well, we set the gas under the pan to a minimum so that the chicken broth only gurgles, and at this time we ourselves will remove the foam with fat that will accumulate on the surface. We cover the pan with a lid, let it boil, but periodically we will check for foam and remove fat.
The broth in the pan should be boiled for about 4-6 hours, if we cook without gelatin - cook longer, if with gelatin - 4 hours are enough, when 30 minutes are left before the end of cooking, you need to salt it, add bay leaf and peppercorns to the pan, after half an hour - turn off. Discard the vegetables from the broth - boiled onions with carrots, remove the chicken meat from the broth to cool.
Prepare gelatin - dilute 2 tablespoons in cool boiled water, gelatin should swell, stand for about an hour or a little less. Meanwhile, strain the chicken broth.
Free the cooked chicken meat from the bones with the skin and finely chop, put the meat into molds. Pour the gelatin into the broth, heat to a hot state, stirring occasionally with a spoon, turn it off.
If you want to add garlic - chop it and spread it on top of the meat. Step by step recipe with photos.
We will decide how we will decorate the chicken aspic, if this is not included in your plans - carefully pour the chicken broth over the meat and put it in the refrigerator, after it has completely cooled down, the dish is ready.
If you decide to decorate the dish, put chopped lemon on the chicken meat, it must be kept in boiling water, otherwise it will be bitter and spoil the dish. We make roses using tomatoes, so that they hold well, you need to make room for them to the bottom of the tray, put them, strengthening them around with meat. Next - eggs, carrots, greens.
Fill the first layer so that it only slightly covers the decorations - put in the refrigerator for half an hour.
When the first layer has set in the refrigerator, pour out the remaining broth, but not too much, make sure that the decorations remain visible, otherwise there will be no point in decorating the dish. You can pre-clarify the chicken broth, if it has become cloudy, put it in the refrigerator, after it has completely solidified, the dish is ready and you can serve it on the table.

Cold chicken. Dukan recipe with gelatin

Chicken jelly is not only tasty, but also a very healthy dish, which is a real source of protein. However, you can eat it no more than once a week, since with its frequent use, cholesterol levels rise significantly. But since, basically, this dish is festive, you can not be afraid of this.

So, the recipe for the dish needs the following products:

A whole carcass of an average chicken weighing 1.5-2 kg;
Onion - 1 head;
A few bay leaves;
Garlic;
Sweet pepper - a few peas;
Salt;
Gelatin - 2 g.

Cooking:

In order for chicken jelly to be dietary, it is necessary to remove the skin from the bird. Otherwise, all the fats contained in it will get into the broth. Cut off wings and tail. If possible, remove all noticed fat. After that, we wash the carcass, put it in a saucepan and fill it with water (no more than 3.5 liters).
In order for the jelly broth according to Dukan to turn out transparent, you need to carefully monitor it. Putting water on a strong fire, before boiling, it must be reduced to a minimum, and we simmer for five hours. About an hour before the end, add a whole onion, pepper, salt (a little) and garlic.
After the allotted time, we take out the meat and cool it. In the meantime, we filter the broth through an iron sieve and cheesecloth and add salt. It is important that the salt in the dish is well felt, otherwise the dish will lose its taste.
Pour the gelatin into the broth and wait for it to swell. At this time we cut the chicken. Put the resulting meat on the bottom of the prepared forms.
When the gelatin has swollen, return the broth to the stove and wait for complete dissolution. We decorate the meat in the form with greens and pour liquid.
Let the dish cool, and then put the chicken jelly in the refrigerator until completely solidified (preferably overnight).

Jellied chicken necks. Dukan's recipe

To prepare jelly according to Dukan, it is not necessary to stock up on a whole carcass or its parts with big amount meat. The dish can also be prepared using simple necks. The taste will not suffer at all. In addition, the cooking time is much less. Only 2.5-3 hours.

To prepare it you will need:

Necks - 1 kg;
carrots and onion- one small piece;
Garlic;
Gelatin - 3 tablespoons;
Spices (allspice and bay leaf);
Salt.

Cooking:

The recipe has the same cooking principle. We place the washed necks in water and immediately add vegetables and allspice.
Immediately after boiling, the fire must be reduced to a minimum, remove the foam and continue cooking. 30-40 minutes before the end, put the bay leaf.
From the finished broth we take out all the ingredients and filter and salt. We separate all the meat from the necks and arbitrarily tear it.
In the finished broth, add gelatin and finely chopped garlic. In order not to wait for swelling, you can take a small amount of broth in advance and pour gelatin over it. And then, melt it in a microwave or in a water bath so that all the grains dissolve, and pour into the broth.

Before pouring into molds, meat broth can be filtered from garlic if desired.

We spread the meat in a mold, fill it with liquid and set to harden. If desired, circles of boiled carrots can be added to the dish for decoration. Jelly according to Dukan from the necks, with the addition of gelatin is ready.

Jellied chicken feet with gelatin according to Dukan

Chicken leg broth is especially rich. However, it will not be possible to cook jelly from chicken legs without adding additional parts of the carcass, since in this case we will not get meat that needs to be poured with broth. In this case, the meaty ham is perfect for the recipe.

So, to cook jellied chicken feet with gelatin according to Dukan, required:

700 grams of legs;
Poultry ham - 4 large pieces;
Onion - 100 g;
Carrots (for decoration) - optional;
Spices;
Gelatin - 10 g.

Cooking:

We wash the legs and place in a saucepan. We do the same with the paws, only we cut the claws. Fill with water. Its level should only be slightly higher than meat products.
Add the onion and cook according to the principle of previous recipes for about 5-6 hours. If the chicken is purchased (not homemade or soup), the cooking time can be reduced by 1-2 hours. As usual, at the end we add a few bay leaves and spices.
When the broth is filtered, pour about half a glass and dilute gelatin in it. After swelling, dissolve it in the microwave, pour it into the broth and heat up the entire meat broth.
At this time, we separate the meat from the bone and tear it into arbitrary, but small pieces. Divide evenly into shapes. You can decorate as your fantasy tells. You can add greens, carrots, fresh green peas and other ingredients. But do not get too carried away so as not to interrupt and spoil the main taste of the dish.
Fill the molds with meat broth and leave to cool. When the jelly is cool enough, put it in the cold. After standing in it overnight, the dish will completely harden. Dukan's jelly is ready. Also, the recipe can be supplemented with turkey meat, then the taste will turn out to be more original.

You can serve jelly different ways. For example, you can cut it into portioned pieces and, without taking it out of the container, serve it to the table. And you can put it on a flat plate. To do this, place the form with the dish in boiling water for a few seconds. We make sure that water does not get into the jelly. After that, turning the container over the plate, the jelly will easily fall out of it.

How to cook jellied chicken

Ingredients:

chicken - 1 600 g
bulb - 1 pc.
carrots - 1 pc. (as a decoration for a photo, we usually do not decorate jelly)
bay leaf - 3 pcs.
garlic - 3-5 cloves, depending on size
pepper - 10 peas
salt - to taste
ground black pepper - also to taste and desire
gelatin - sachet 20 g - for a more stable form

Cooking:

Wash the chicken and remove the skin, cut off the fat, cut off the tail - we will not need them. It is difficult to remove the skin from the wings, I would even say that it is not removed at all. Maybe someone knows a way to remove the skin from the wings - share.
I will cook chicken jelly in a slow cooker. My miracle saucepan is not a pressure cooker, so it will take time, as if cooking jellied chicken in a regular saucepan on the stove. But there is a huge plus - there is no steam and heat from the stove.
So, I lower the chicken into the bowl (4 l), pour the maximum allowable amount of water and select the stew mode for 5 hours. Other models of multicookers - of course, other parameters. The first 30 minutes, as it boils, open the lid and remove the foam.
An hour before the end, I add a peeled onion, peppercorns, bay leaf, and salt to the slow cooker. Carrots - half an hour before the end of the regime (in general, carrots are an exception in my case, not the norm).
At the end of cooking, take out the carrots and cool the jelly until all the bones can be selected. We filter the broth, transfer the chicken meat and bones from the bowl to another container. Pour the broth back into the bowl, put gelatin in it, stir and leave for a while while we disassemble the meat. Read more
The meat is disassembled, the elements for decoration (if any) are ready, you can heat the broth while stirring until the gelatin dissolves. Peel the garlic and squeeze it into the broth. Lay out the meat in forms, if you like - lightly pepper, lay out the decorations and pour the broth. At the same time, try to ensure that the garlic gets evenly into all the molds.
Before room temperature cool the jellied meat and put in the refrigerator to harden.
Chicken jelly turned out tasty and tender, almost without fat. A dietary dish that we need!

Cooking delicious jelly takes a lot of time. Yes, and crystal clear food is not obtained by every woman. And how to cook chicken jelly without gelatin in a saucepan or slow cooker? Will it freeze?

I propose simple recipes, where each stage of preparation is described step by step.

Note! If there are no chicken legs in the refrigerator, take turkey ones. Calorie jelly from dietary meat per 100 grams is from 65 to 80 kcal.

To make the aspic transparent, cook the chicken meat over low heat. How long to cook? In each video recipe, the time is different: from 2 to 8 hours. The main thing is that the meat is easily separated from the bone.

As for salt, you should focus only on your own taste. Taste the broth during cooking at least two or three times.

Jellied chicken without gelatin in a slow cooker

The slow cooker has become an indispensable technique for many housewives. This is quite understandable, since the slow cooker allows you to save time preparing your favorite dishes.

You will need:

0.5 kg of poultry legs;
1 carcass per 1 kg 400 gr;
2-3 leaves of laurel;
3-4 peas of black pepper and allspice;
4 things. spices of a clove tree;
1 head of onion, greens;
1 carrot;
parsley - 1 bunch;
salt to taste.

My chicken feet. We cut off the phalanges with claws. We remove the skin from the bird and remove excess fat. We divide the chicken into parts: legs, wings, legs, breast. You will get 6-8 parts.

In the container from the multicooker we send pieces of meat with peeled paws, an onion in the husk and peeled carrots.

We send seasoning to the contents: noble laurel leaves, unopened clove buds, allspice and black peppercorns, 1 tbsp. spoons of salt.

Fill with water to the division, which is indicated on inside containers of the multicooker, so as not to pour the liquid. Approximately 1.3 liters.

Close the lid and set the program "Stew meat". Aspic will languish for 240 minutes at a temperature of 90-100 degrees.

We remove the film formed on the broth, thereby getting rid of excess fat. We get meat. Separate each piece from the bones. We filter the broth 2-3 times so that the finished dish is transparent.

At the bottom of the bowl, in which the jelly will be cooled, we lay out the carrots in random order, parsley.

Then chopped chicken meat and garlic. Pour in the broth and close the lid. When the dish has cooled, we remove the dish in the refrigerator for 4-5 hours.

Aspic cooked in a smart saucepan with buttons for setting the mode is ready.

How to cook jelly without gelatin from paws and fillets at home

Chicken feet and fillets can become ingredients for a hearty, cartilage-healthy meal. It is a pleasure to cook a dish that men, women, girls and boys love. In addition, chicken feet are good for health, they contain collagen, which maintains skin elasticity, strengthens blood vessels promotes weight loss.

For cooking you will need:

700 g of an unremarkable offal in the form of chicken legs;
600 g chicken fillet;
1 st. l. salt;
3-4 leaves of a subtropical laurel shrub;
15 balls of black pepper;
1 onion;
3-5 cloves of garlic;
1 carrot.

Wash chicken feet thoroughly. Dip the bird's legs in hot water so that the skin comes off the legs. Trim the claws with kitchen scissors.

Put the bird's paws, tenderloin, peeled carrots in a saucepan. Fill with water. Let the water level be 8-10 centimeters higher. Put the saucepan with the contents on the fire.

Did the water boil? Throw the peeled onion into the saucepan and boil over medium heat for 60 minutes. Remove foam. Remove the fillet from the pan, close the lid.

Let the paws with vegetables cook for another 5 hours. Remove vegetables after cooking.

Add black pepper balls, bay leaves, salt to the broth. Cook over medium heat for fifteen minutes. Then turn off the gas.

At the bottom of the container in which the jelly will solidify, put the chicken fillet disassembled into fibers. Top with carrot slices and sprinkle with chopped garlic.

Pour in the broth, previously filtered through a sieve.

Leave the jelly to cool down. Put the jelly in the refrigerator for five to six hours. Jellied chicken fillet is ready.

Jellied chicken and pork legs without gelatin

Each successful culinary creation has a special place in the soul of a housewife. Sometimes a simple dish becomes an integral part of every holiday. This also applies to jelly from chicken and pork legs.

To prepare food you will need:

3 pork legs;
300 g pork;
1 chicken;
1 onion;
2 carrots;
2.5 st. l. salt;
garlic - 3-4 teeth;
pepper fragrant and bitter to taste.

Cut pork legs, clean. Soak the chicken in cold water.
Put pork legs, meat, onion, 2 leaves of noble laurel, bitter and allspice on the bottom of the pressure cooker.
Install the Extinguishing program.
Leave the broth with meat to cool, so the dish will infuse.
Remove the ingredients from the broth, and pour the liquid into another container, strain. Grate the garlic.
Sprinkle pepper on the bottom of the container, put garlic, chopped carrots and meat. Fill with broth. Garnish with parsley leaves.

Leave to cool to room temperature, then close the lid and refrigerate for 5-6 hours.

Pork and chicken jellied meat in a pressure cooker is ready. Bon appetit.

From chicken and turkey - a step by step recipe

To prepare your favorite diet food no need to invent anything. It is enough to take turkey legs and chicken fillet. You don't even need gelatin.

Ingredients:

3 turkey carcasses;
7-8 chicken legs;
salt to taste;
5 bay leaves;
8 balls of allspice;
7 cloves of garlic;
3 onions;
2 carrots.

Rinse the meat and put to boil. Did the water boil? Reduce the heat so that the broth does not boil, but "puffs". Boil carcasses for 3.5-4 hours.

Get the meat. Salt the broth heartily. If the pan is five liters, then add 6 teaspoons of salt. Boil the broth, the salt will disperse.

Cut the meat into slices or pass through a meat grinder, arrange in containers. Pour in strained broth. Let the jelly cool down.

Remove the cooled jelly from chicken and turkey for the night in the cold.

Today, more and more chicken meat is included in our diet. It's affordable and affordable for everyone. There are many recipes for its preparation, but we will prepare chicken jelly at home. Who said that jelly must be made from pork? Not at all, chicken jelly will turn out to be no less tasty, but also low in calories. Yes Yes! Losers, take note!

By the way, white meat contains a lot of protein and amino acids. Scientists have proven that those who prefer to eat chicken to other types of meat get sick with colds much less often due to the presence of valuable trace elements in it. In addition, the collagen that is formed when boiling the broth is good for joints and skin, which means that jelly helps to prolong your youth.

Ingredients

Chicken parts - drumstick, thighs, necks, paws and a little brisket - 2 kg
Onion - 2 pcs
Carrot - 2 pcs
Garlic - to taste
Peppercorns - 8-10 peas
Bay leaf - 2-3 pieces
Salt - to taste

To decorate jellied meat

Greenery
Carrot
boiled eggs
Green pea

The most important stage in the preparation of jelly is the choice of meat. To get a beautiful clear broth, it is better to use non-fatty meat, excess fat will give the broth turbidity. Of course, home-grown chicken is held in high esteem, but store-bought is no worse. Best suited for jellied shin, thigh, neck and paws. The presence of cartilage in the bones will give the viscosity of the broth for solidification.

Cooking

Before cooking, be sure to soak the chicken for an hour, this will remove blood clots, which can affect the quality of the broth. Most often, such clots occur in the lower leg and thigh.
Separate the skin from the chicken and cut off the fat as desired, this way you get a diet jellied meat. Then put the meat in a saucepan, fill with water and put on the stove. As soon as the water in the pan boils, it must be drained, rinsed with chicken, poured over with water again and put on fire to make a beautiful clear broth.
At the next boil, reduce the temperature on the stove so that the meat seems to languish and the broth does not boil away. Do not forget to remove the foam and fat that will form.
If you use homemade chicken, you need to cook it for an order of magnitude longer! Poultry meat has tougher meat fibers!
The meat should be cooked for at least 3-4 hours, until the meat begins to fall behind the bone. And the broth as a result of long cooking is rich and very tasty.
Take your time, cooking jellied meat takes a long time. But only with proper high-quality cooking of meat, you will get the desired result.
An hour and a half before readiness, we lower vegetables into the broth for meat. Carrots and onions pre-cut into large pieces. Pepper, bay leaf and seasonings that you like, it is better to add half an hour before readiness.
We leave the finished broth to cool. Remove and remove vegetables, we will need carrots, but onions will no longer be useful. Once the broth has cooled, remove the chicken and strain the broth if necessary.
Now let's cut the meat. Separate the meat from the bones and divide the chicken fillet into small pieces. If desired, pass the fillet through a meat grinder, so the jelly will turn out to be more uniform. Although personally I prefer just finely chopped meat.
Grind the garlic, in a way convenient for you, through a garlic press, or finely chop. Cut carrots into circles or cubes.
In a pre-prepared form, pour a little broth and spread the chicken, adding garlic.
Put the carrots and egg halves on top of the chicken fillet, garnish with fresh herbs. Pour the meat with vegetables in the broth, cover the mold and refrigerate overnight. The jelly will harden for at least 5-6 hours.
If you are preparing aspic as a dish for a holiday, I advise you to decorate it with boiled eggs and green peas, just add greens. To do this, boil the eggs in advance. The carrots remained when the chicken broth was boiled, cut it into circles or stars, separate the eggs from the shell and cut into quarters.
Put green peas and carrots on the bottom of the mold, put eggs around the edges, pour a little broth and refrigerate for half an hour so that the jelly grabs, then add the chicken fillet with garlic. In no case do not freeze the jelly! It will completely lose its taste!

How to cook jelly (jellied) from chicken with gelatin

Did you know that jelly and aspic are different dishes? In aspic, gelatin is used in the ingredients, as it is cooked exclusively from dietary tender parts of the chicken. And aspic freezes even without gelatin due to bone cartilage and ligamentous tissue. In fact, there is no huge difference; when gelatin is added, the frozen broth will turn out to be more jelly than in jelly without it.

Ingredients:

Chicken fillet, breast - 1.5 kg
Carrot - 2 pcs
Onion - 1 pc.
Gelatin - 20 g
Garlic - 3-4 cloves
Pickled cucumbers - 2 pcs
Boiled eggs - 2-3 pieces
Spices - bay leaf, peppercorns
Salt - to taste

Cooking:

Put the chicken fillet in a saucepan, bring to a boil. Drain the first broth, rinse the chicken and the pan. Pour hot water from the kettle and put on the stove, and after boiling, reduce the heat.
Add peeled carrots and onions to chicken broth. When the vegetables are soft, remove them from the pot. Add bay leaf and peppercorns. It is better to salt at the end of cooking. Cook for a total of 1.5-2 hours.
Then remove the chicken from the pan and chop the fillet into small pieces.
Pour gelatin with warm broth and let it swell for about 20 minutes. Then dissolve the gelatin in the hot broth and stir until the lumps disappear.
In the form in which the aspic will solidify for decoration, add a boiled egg, carrots and pickled cucumbers. Lay the chicken fillet on top.
Fill the mold, cover with a lid or cling film and put in the refrigerator to harden.
After 5-6 hours, chicken jelly will be ready! Bon appetit!

How to cook aspic from chicken in a bottle

Another way to surprise your household is to make aspic chicken in a bottle. This is the perfect dish for both breakfast and dinner. Walnuts will give a special charm and originality to this dish. And it’s easy to cook, now check it out.

Ingredients:

Chicken - 1 piece
Walnut - 100 g
Gelatin - 30 g
Garlic - 3-4 cloves
Ground pepper - to taste
Salt - to taste

Cooking:

Cut the chicken into small pieces and put it in a cauldron or in any deep frying pan. Put on the stove and close the lid. Thus, the chicken will be stewed in its own juice for 40 minutes. Salt and pepper. Do not open the lid often so that the liquid does not evaporate.
Once the chicken is ready, cool, remove the bones and cut into pieces. Dilute gelatin, as indicated in the instructions, with water.
Peel the garlic and mince. cut Walnut as small as possible. And now mix everything in a pan or cauldron where the chicken was stewed, the juice from the chicken should remain there.
When all the ingredients are mixed, take a 1.5 liter clean plastic bottle, cut off its neck and pour the jelly into it. Then refrigerate for 4-5 hours. When the jelly hardens, it is very easy to remove it from the bottle by cutting it with a clerical or kitchen knife.
Chicken aspic with walnuts has a special taste that your whole family will love. This dish will decorate any festive table. Cook with pleasure!

Festive decoration of jellied chicken

Everything is simple here. If you decide to cook jelly for a celebration or some kind of holiday, make it in separate portions - this option will be convenient if you celebrate in a narrow circle. Surprise your loved ones with your imagination, a few options below are for you.

Prepare jellied meat as in the descriptions above with or without gelatin. Take the required number of molds, put the halves of the egg on the bottom, chicken with garlic on top and pour the broth. Looks original!
Jellied appetizer in stacks. Surely at home there are ordinary glasses, into which pour the jelly. Interesting and useful idea for the holiday. I'm sure everyone will be delighted.

But if you have a feast for the whole world, this method is not for you. Don't rush to get upset. There are many options on how to beautifully decorate chicken jelly and serve it to guests. I'm sure you won't be left indifferent!

Very tasty and unusual, you can decorate the jelly with shrimp. Your guests will appreciate the taste. This shape can be achieved by placing a glass in the middle of the mold or use a ready-made cupcake mold, into which you can pour the jelly, laying shrimp with green peas on the bottom. Beauty!
It's winter outside and I want sunny mood. Add canned corn, bell peppers, carrots to the jellied meat, garnish with cranberries on top. Bright and delicious.
Soon New Year. The Christmas tree on the table will be very relevant. To do this, you need a special form in the form of a Christmas tree, it's not too late to get it.

I hope that for holidays such as New Year, Birthday and others important events, beautifully decorated aspic can become the king of the festive table. This is the beauty I saw on the internet.

Jellied chicken without gelatin recipe

A lighter variation of the traditional dish is chicken jelly with gelatin. In this case, the dish turns out to be the most useful, fragrant and delicate in taste. Aspic cooks and freezes faster than usual. In addition, it is less fat and high in calories.

How to cook jellied chicken with gelatin?

To make chicken jelly with gelatin, consider the following:

Gelatin will help out if you get meat without bones or there are very few of them. Without it, there will be no collagen in the dish, so instead of the familiar jelly-like jelly, you get a rich broth.
Chicken can be used as the only meat product and combined with other types. Different parts of the bird (paws, wings, fillets and thighs) are allowed into the jelly.
The easiest way to cook chicken jelly with gelatin in a slow cooker. A smart device maintains the desired temperature throughout the cooking. First, you should stew meat, vegetables with all spices for about 4.5 hours. And then, taking out the meat and vegetables, continue to cook the broth for another 15 minutes. Further preparations do not differ from conventional recipes.

Homemade chicken jelly with gelatin - recipe

A dish like chicken broth can be prepared for a holiday or for a regular family dinner. To make it a success, it is better to buy the carcass of an adult bird and a shin, then the food will harden well. Whether to use carrots or not is up to the chef. It will add brightness and make the jelly more colorful.

Ingredients:

chicken - 2.5 kg;
drumsticks - 500 g;
carrots, onions - 2 pcs.;
bay leaf - 3 pcs.;
pepper - 10 peas;
garlic - 2 cloves;
gelatin - 1.5 packets.

Cooking

Cover meat with water and bring to a boil.
After boiling, add whole peeled onions. Boil 6 hours.
Add carrots 30 minutes before the end of cooking
Remove meat and vegetables from broth. Put salt, spices and cook for 15 minutes.
Dissolve gelatin and pour into a bowl.
Spread the mass into containers, pour the broth.
Send chicken jelly with gelatin to a cold place for 5-6 hours.

Jellied chicken wings with gelatin

An economical variation of the dish is chicken jelly with gelatin, the recipe of which includes wings. This component will give a lighter taste. The less chicken bones are cooked in the broth, the more gelatin you need to use. If bay leaves and large spices are added to the liquid, they are removed before pouring the meat.

Ingredients:

wings - 1 kg;
garlic - 6 cloves;
onions - 2 pcs.;
gelatin - 1 sachet;
salt, pepper (peas).

Cooking

Fill the wings with water.
Let it boil, put the peeled onion, cook for 5 hours.
After 4.5 hours, add spices and garlic.
After another 30 minutes, take out the wings. Remove the meat from the bones, cut.
Dissolve gelatin in water, pour into the broth. Boil chicken jelly (wings) with gelatin for 10 minutes, and then pour meat over them.

Jellied chicken fillet with gelatin

A dish such as chicken breast jelly with gelatin is ideal for those who want to lose weight, but at the same time want to eat deliciously. Instead of chicken fillet, you can use turkey breast. It is possible to combine these two components, the food in this case will come out extremely rich, with an original unusual taste.

Ingredients:

fillet - 500 g;
water - 2.5 l;
gelatin - 5 tbsp. l.;
onion, egg - 1 pc.;
greenery;
Bay leaf;
salt and peppercorns.

Cooking

Cut the fillet into pieces and pour water.
Add onion to meat along with pepper and bay leaf. Cook for 1.5 hours.
Take out the meat, divide into fibers.
Put garlic, greens, boiled egg in a jellied container.
Dilute gelatin in cold water, wait 30-40 minutes. Pour it into the broth.
Pour the broth over the meat.

Jellied chicken necks with gelatin

Can be done with gelatin using different parts birds. For example, necks are perfect, from which a lung will come out and at the same time hearty meal. Since there is a small amount of fat in this meat component, gelatin is needed to provide the right consistency.

Ingredients:

necks - 1 kg;
garlic - 6 cloves;
onions - 2 pcs.;
gelatin - 1 sachet;
salt, pepper (peas).

Cooking

Boil necks for 5 hours. After the water boils, throw in the onion.
Half an hour before the end, add the rest of the ingredients.
Take out the necks and strip the meat from them.
Pour the gelatin diluted in water and continue cooking.
Jellied chicken (necks) with gelatin will be ready in 10 minutes.

Jellied chicken feet with gelatin

If there is a desire to please loved ones with a delicious dish, but at the same time you don’t want to spend too much time cooking, a quick jellied chicken with gelatin, which includes chicken feet, will come to the rescue. These components must first be cleaned, and only then boil them for the broth.

Ingredients:

paws - 1 kg;
meat - 800 g;
carrots, onions - 1 pc.;
water - 1.5 l;
bay leaf - 2 pcs.;
gelatin - 1 sachet;
salt pepper.

Cooking

Scald the paws with boiling water and peel, cut off the nails.
Boil them together with meat, vegetables for 3 hours.
5 minutes before the end, add spices.
Take out the meat components, disassemble, arrange in containers.
Jellied chicken with the addition of gelatin pour broth.

Jellied chicken and turkey with gelatin

To make the taste of the dish more saturated, you can make jelly on chicken broth with gelatin with the addition of turkey meat. Ideally, rooster meat is used for food. In this case, the jelly will harden without gelatin. However, the use of this component is more reliable and familiar, it will absolutely provide the desired consistency.

Ingredients:

chicken - 1.3 kg;
turkey legs - 2 pcs.;
eggs - 6 pcs.;
carrots, onions - 2 pcs.;
bay leaf - 6 pcs.;
garlic - 1 head;
gelatin - 1 sachet;
salt and peppercorns.

Cooking

Boil two types of meat for 2.5 hours.
After 1.5 hours, throw bay leaves, onions, carrots and 20 peppers into the pan.
Take out the meat, cut.
Boil eggs. Pour gelatin with water and leave to swell.
Divide meat among bowls.
Add squeezed garlic, salt, swollen gelatin to the broth. Fill them with meat.

Jellied beef and chicken with gelatin

Many housewives appreciated the delicious chicken jelly with gelatin and beef. The dish turns out tasty and satisfying. It's perfect for a holiday or dining table. At the end of cooking, it should be slightly warmed up so that the gelatin dissolves well, strain and pour over the meat.

Ingredients:

Beef - 500 g;
Chicken - 400 g;
carrots and onions - 1 pc.;
gelatin - 20 g;
garlic - 4 cloves;
water - 2.5 l;
bay leaf - 2 pcs.;
salt pepper.

Cooking

Pour both types of meat with water. Boil.
Add vegetables to the pot.
After 40 minutes, take out the chicken, and continue to cook the beef for 2 hours.
Put the bay leaf 15 minutes before the end.
Dissolve gelatin. Stir in broth.
Disassemble the meat and pour the broth.

Pork and chicken jelly with gelatin

Using several types of meat, you can make delicious chicken jelly with gelatin even more saturated. This type of meat goes well with pork. Since it needs to be cooked for a long time, it is recommended to carry out the process in several stages. When served, the dish is perfectly combined with black bread, mustard and horseradish.

Ingredients:

chicken - 1.5 kg;
pork - 500 g;
carrots, onions - 1 pc.;
garlic - 3 cloves;
gelatin - 20 g;
bay leaf - 2 pcs.;
salt pepper.

Cooking

Boil meat for 5 hours.
In the middle of the process, add vegetables, salt.
15 minutes before readiness, put the rest of the components.
Disassemble the meat. Dissolve gelatin and pour into broth.
Whole chicken jelly with gelatin pour broth.

Chicken jelly with gelatin in a bottle - recipe

An extremely original recipe is jellied chicken with gelatin in a bottle. The composition and cooking process of this dish is no different from the previous options. His "highlight" is an interesting presentation. "Sausage" from jelly can be turned into a pig or decorate as you wish.

Ingredients:

chicken - 1.5 kg;
carrots and onions - 1 pc.;
bay leaf - 2 pcs.;
carnation - 5 inflorescences;
salt pepper;
garlic - 2 cloves;
water - 1.3 l;
gelatin - 20 g.

Cooking

Boil the chicken. Finely chop the carrots, peel the onion. Add to broth along with spices. When ready, remove everything from the broth.
Pour the swollen gelatin into the broth.
Disassemble the meat.
At a bottle with a wide neck, cut it off a couple of centimeters.
Inside lay the meat and spices, pour the broth. Place in refrigerator to chill. Then cut the bottle on both sides and take out the contents.

Chicken jelly in a slow cooker with gelatin

There is absolutely no difficulty in such a recipe as chicken with gelatin. Having tried to cook it once, in the future the hostess will not be able to resist and will invariably turn to such a recipe. The main effort will be devoted to the preparatory process.

Elena 11/01/2018 7 3.5k.

At the word jelly, we most often recall beef legs, pork knuckle, but chicken jelly is no less tasty. Gourmets highly appreciate this dish as palatability and for its low calorie content.

A softer and more dietary product than meat, suitable for baby food, and losing weight should take a closer look at this dish.

Many housewives do not consider poultry meat for cold cooking, believing that it contains few gelling substances. In fact, cartilage, bones, shins, legs, wings, neck, and even skin contain these substances. And the value of the jelly, which was cooked from chicken feet, is not only that it freezes well, it is also very useful product for our joints.

Lots of chicken feet useful substances, but, first of all, I want to say about collagen. It is the building block of cartilage tissue. Some of the collagen is destroyed during cooking, but enough of it remains to have a beneficial effect, providing cartilage with elasticity and resilience.

So take a look at this dish. As a cold snack, jelly is often present on the New Year's table. Do not forget to cook, for jelly, this vigorous seasoning is a must.

Jellied chicken with gelatin (step by step recipe)

Well, you say, they said that there are gelling agents in chicken meat, but you offer a recipe with gelatin. In fact, gelatin will not spoil the chicken jelly, it will be just as tender and tasty.

The beauty is that the jelly prepared according to this recipe will not require many hours of cooking from you, but at the same time the dish will turn out dense and will keep its shape well.

Products for the recipe:

chicken legs - 1 kg.
carrots - 1 pc.
bulb - 1 pc.
lavrushka - 2 leaves
peppercorns - 4-6 pcs.
gelatin - 30 gr.
salt to taste
water - 2 liters

How to cook:

How to cook jelly from chicken thighs without gelatin

Using the correct cooking technology, you can get chicken jelly without gelatin. The main thing is to take the meat on the bones and give the dish more time than the previous recipe.

What products will be needed:

chicken leg - 2 pcs.
chicken wings - 2 pcs.
onion - 2 pcs.
carrots - 1 pc. large size
black peppercorns - 6-8 pcs.
bay leaf - 3 pcs.
garlic - 4 cloves
eggs - 2 pcs. For decoration
water - 4.5 liters
salt to taste

Step by step recipe:

Chicken feet jelly

By adding chicken legs to the jelly, you will not worry whether the dish will freeze or not. There is enough gelling agent in the paws to make the jelly dense without additional thickeners. At the same time, it turns out to be tender and pleasant in taste, and we have already talked about the benefits for the joints.

Do you know that in China and other countries of the East, chicken feet are considered a delicacy and their cost is much higher than other parts of the carcass.

Fortunately, we still have a lower price, so the jelly will turn out to be quite budgetary.

Required products:

chicken feet - 700 gr.
chicken fillet - 600 gr.
vertebral part - from 1 chicken
carrots - 1 pc.
onion - 1 pc.
black peppercorns - 15 pcs.
bay leaf - 3-4 pcs.
garlic - 3-5 cloves

Cooking process:

For a festive table, you can make it in portioned molds, decorating with herbs and carrots.

Another option that is relevant for the upcoming year of the Pig is to pour the jelly into a plate and, until it has frozen, plant pigs made from boiled eggs. From pieces of sausage, make them ears, a tail, eyes from pepper pots. Then put in a cool place to harden.

Jellied chicken feet will harden after 3 hours.

New Year's pig: jellied pork knuckle and chicken in a bottle

If you still can’t imagine jelly without pork, then you can make a combined version. Chicken meat and pork are perfectly combined with each other, as a result, the aspic turns out to be very tasty.

Take a closer look at the design of the dish, it is suitable for any holiday table, and for the upcoming 2019 - 100% hit.

Ingredients:

pork knuckle - 1 pc.
chicken legs - 2 pcs.
chicken wings - 2 pcs.
onion - 1 pc.
carrots - 1 pc.
bay leaf - 3 pcs.
peppercorns - 10 pcs.
garlic - 4-6 cloves

for decoration:

liter plastic bottle with a wide neck
sausage
cloves (spice)
toothpick

How to weld and arrange:

Aspic should never be salted at the very beginning, because during those long hours while the meat is being cooked, the broth will evaporate and you can make a mistake with salt. It is better to do this 0.5 - 1 hour before the end of cooking.

Why do they put unpeeled onions when cooking aspic? The answer is simple - so that the broth acquires a beautiful golden color.

- this is another option on how to arrange a table for the meeting of the year of the Yellow Earth Pig.

Video recipe on how to cook jelly in a slow cooker from homemade chicken

A slow cooker greatly simplifies the process of preparing jellied meat and this does not affect the quality of the dish in any way, it will still be delicious. Therefore, if you have a slow cooker, but you have not yet cooked jelly in it, then watch the video.

Recipe for chicken and pork knuckles

There is very little meat in pork legs, but they have something that is valuable for dense jelly - skin, tendons, bones. It is also valuable that they do not contain fat, therefore, by combining pork legs and chicken meat, you can get a tasty and, most importantly, dietary version of chicken jelly.

Required products:

chicken legs - 2 pcs.
pork legs - 2 pcs.
chicken fillet - 3 pcs.
carrots - 1 pc.
onion - 1 pc.
bay leaf - 3 pcs.
peppercorns - 6-7 pcs.

Step by step cooking recipe:

Jellied chicken feet and beef (video recipe)

In the video, watch another recipe using chicken feet, thanks to which, as you remember, the dish freezes well, and beef will be used as the meat component. Another reason to use chicken feet is that they contain glycine, a substance that has a positive effect on nervous system person.

People noticed that the guests who leaned over festive table on jelly from chicken feet, less likely to complain of a hangover. All thanks to glycine. It calms the nerves and neutralizes the poisonous breakdown products of alcohol.

The article presents the most different recipes cooking homemade chicken jelly. As you can see, it can be prepared exclusively from chicken meat with and without gelatin, you can make cuts by adding pork or beef. Therefore, whichever option you choose, it will not disappoint you.

Bon appetit!