Time is getting colder - which means it’s time to prepare chicken jellied meat with gelatin. This cold appetizer is very easy to prepare and is eaten quickly. The average calorie content of a meat snack ranges from 63-70 kcal per 100 g of product.
The photo recipe recommends using chicken meat on the bone for jellied meat: thighs, quarters or the whole carcass. One of the main components of chicken jellied meat is gelatin. Thanks to this component, the cold product acquires a dense consistency and holds its shape well. If you cook without it, the jellied meat may not freeze. Recommendation: for 1 liter of broth - 25-30 g of gelatin.
It is important to consider that when gelatin is combined with broth, do not bring the liquid to a boil. Otherwise, the gelling properties will be lost.
Your rating: ( 4 ratings, average: 5.00 out of 5)
Cooking time: 3 hours 30 minutes
Quantity: 6 servings
Chicken jellied meat with gelatin: step-by-step recipe in mini form
I offer you a proven method of preparing chicken jelly. For a beautiful presentation, it is better to pour it into small molds. Everything is very easy and simple, so any housewife can cope with the task.
Ingredients:
- 700 g chicken thigh;
- 1.3 kg chicken drumstick;
- 2.5 liters of water;
- Salt;
- 1 onion;
- 5 cloves of garlic;
- 6 peppercorns;
- 2 bay leaves;
- 30 g gelatin and 120 ml water;
- Parsley and carrots for decoration.
Preparation
Wash the chicken and be sure to remove the skin. Then fill it with cold water for one hour. Then drain the water and thoroughly rinse the drumsticks and thighs again. Fill with water and place on the stove.
- After boiling, be sure to remove the foam and cook for 2-3 minutes;
- Drain the liquid and rinse the chicken;
- Pour 2.5 liters of cold water into the pan, bring to a boil and add the meat. Don't forget to remove the foam;
- Cover with a lid and cook on low heat for 1.5 hours;
- Add onion, pepper, salt and bay leaf. Cook for another 1 hour.
Pour gelatin with water, stir and leave to swell. Before doing this, read the instructions on the package.
Remove the bay leaf and onion from the pan. Transfer the chicken to a separate bowl to cool. And add chopped garlic to the broth. We separate the meat from the bones and divide it into small fibers.
Strain the broth through cheesecloth and add heated gelatin to it. Stir and be sure to remove fat from the surface.
We cut out various patterns from boiled carrots and place them together with parsley leaves on the bottom of the mold. Of course, this is optional.
At the next stage, add chicken meat and fill everything with broth and gelatin. Cover the molds with lids or cling film. Place in the refrigerator and leave until completely hardened.
The next day the jelly will be ready to eat. Serve to the festive table. Bon appetit!
Transparent chicken jelly with gelatin
According to established tradition, not a single holiday table is complete without aspic or jellied meat; the ingredients may be different. We offer a step-by-step recipe for chicken jellied meat using gelatin.
Ingredients:
- Chicken 1 kg
- Garlic 5 cloves.
- Onion 1 pc.
- Carrot 1 pc.
- Spices for chicken to taste
- Salt to taste
- Gelatin 1 tsp.
- Parsley 1 bunch.
Cooking method:
- We wash the chicken, put it in a large saucepan, fill it with water, add spices and put it on the stove, bring it to a boil, then reduce the heat.
- Peel the onion, garlic and carrots, chop them coarsely and add them to the pan with the chicken. Cover the pan with a lid and leave the contents to simmer over low heat for 3-4 hours.
- Make sure that the jellied meat is slightly boiling. An hour before readiness, add salt. After the chicken is cooked, remove it from the pan and strain the broth.
- We dilute the gelatin with a small amount of water and pour it into the broth. When the chicken meat has cooled, separate it from the bones and chop it.
- Place the meat and boiled carrots in molds, put parsley sprigs on top and fill all the molds with broth, let it cool at room temperature and put it in the refrigerator, where the jellied meat will completely harden.
Potatoes in any form are good as a side dish for jellied meat.
Chicken jellied meat in a multicooker Redmond
Modern kitchen appliances save time and effort on preparing various dishes. Chicken jellied meat can be easily prepared in a slow cooker. Let's consider a simple option.
Ingredients:
- 1 chicken carcass;
- 0.5 kg chicken legs;
- 1 carrot;
- 1 onion;
- 5 peas each of allspice and black pepper;
- 2 cloves of garlic;
- 1 tbsp salt;
- 5 cloves;
- 2 bay leaves;
- 10 g gelatin.
Preparation
We wash the chicken feet under running water and remove the phalanges with nails. We divide the chicken carcass into several large parts and remove the skin from it.
Place the prepared chicken, the onion directly with the peel, carrots, spices, and salt into the multicooker bowl. Fill everything with water to the maximum specified level.
Close the lid and turn on the “Stew” mode, set the time to 4 hours. After this, remove the meat and separate it from the bones. Remove the fat film from the broth and strain in any convenient way. In order for the jelly to keep its shape at room temperature, it is recommended to add 10 g of gelatin to the broth, which must be dissolved according to the instructions.
Place chopped carrots and parsley into a container, if desired. Then add a layer of chicken and fill everything with broth. You can add chopped garlic, but if you don’t like its taste, you don’t have to do this.
Cover with a lid and place in the refrigerator for at least 4-5 hours. Before serving, carefully turn it into a plate. Bon appetit!
Jellied chicken feet (video)
Modern household appliances greatly simplify the process of preparing many dishes. There is nothing easier than cooking delicious chicken jellied meat in a slow cooker. Watch how to make jelly without using gelatin in an accessible step-by-step video recipe.
Jellied meat can be both an everyday and a festive dish. Try to cook it at least once, make sure that in fact it is absolutely not difficult. And, believe me, it will become your favorite snack that you will cook all the time!
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Step-by-step recipe for chicken jellied meat in a pan
You can quickly make jelly from the bird, which is great for the New Year's table or for any other holiday. It turns out to be less fatty, so it can be consumed by almost all people.
Ingredients:
- 1 kg of any chicken parts;
- 2 carrots;
- 2 onions;
- Black peppercorns;
- Salt;
- 20 g gelatin.
Preparation
For jellied meat, you can use any part of the chicken. We first wash them, and then fill them with cold water and soak them for 3 hours.
Then transfer the chicken meat into a pan and fill it with water. 3 minutes after boiling, drain the broth. Fill it with water again and add the washed onions in their peels, as well as carrots.
After boiling, remove the foam, reduce the heat and cook at low simmer for 1.5 hours. After 30 minutes, remove the carrots. And half an hour before readiness, add salt, peppercorns and bay leaf.
Remove the chicken from the pan and separate it from the bone. Cut into small pieces or separate into fibers.
Strain the broth through cheesecloth folded in several layers. We dilute the gelatin in one glass of broth and leave it to swell for 20-30 minutes, after which we put it in a saucepan with the rest of the liquid and heat it slightly, but do not bring it to a boil.
We cut the carrots into various shapes for beauty and place them on the bottom of the mold. If desired, add parsley leaves or other herbs. Pour a small layer of warm broth and put it in the refrigerator for 10-15 minutes.
Then lay out the chopped meat and fill everything with broth. Place in the refrigerator until completely frozen.
When the jelly has hardened, remove it to a plate for serving. To do this, you need to lower the mold into warm water for a few seconds.
Beautiful jellied rooster in Moldavian style
Moldavian cuisine is famous for its satiety. Another difference is its beautiful presentation: the dish should not only be tasty, but also look beautiful. The main rule for Moldovan-style jellied meat is that the rooster must be domestic, and its age must be from one to one and a half years. In such a bird, the bones contain enough substances to gel the broth, and the meat remains tender.
Ingredients:
- 1 rooster weighing 1.5–2 kg,
- 2–3 onions,
- 2-3 parsley roots,
- 1–2 carrots,
- 5–6 cloves of garlic,
- Bay leaf,
- black peppercorns,
- salt,
- parsley.
Cooking method:
- Process the rooster, wash it, cut it into pieces and put them in a pan, add onions, parsley roots, carrots (to make the color of the broth more saturated, the roots and carrots can be pre-baked).
- Pour water over everything to cover the meat by 3-4 fingers and cook at low boil for 2.5-3 hours, periodically removing foam and fat.
- Then remove the meat from the broth, and cook the legs, head, neck and wings for another hour. 5-7 minutes before the end of cooking, add bay leaf, black peppercorns, and salt.
- Place the cooked meat, without separating it from the bones and skin, into deep plates. Let the finished broth settle, strain it, season it with grated garlic to taste, let it sit for another 10 minutes and strain again.
- Decorate the laid out meat with herbs, boiled carrots and eggs, pour in chilled broth and refrigerate.
Ready-made table horseradish is recommended for jellied meat.
How to cook chicken jellied meat with gelatin in a pressure cooker
If you don’t have much time to prepare jelly, you can use modern developments. You can do this in a pressure cooker in just a few minutes.
Ingredients:
- 1 kg chicken back;
- 1 chicken carcass;
- 2 carrots;
- 2 onions;
- Parsley;
- Black peppercorns;
- Bay leaf;
- 3 cloves of garlic;
- Table salt.
Preparation:
- Remove the skin from the chicken, divide it into several parts and rinse well under running water;
- Place the prepared chicken meat in a pressure cooker;
- Add carrots, onions with peels, herbs and salt;
- Fill all ingredients with cold water to the maximum level;
- Close the lid and cook on maximum heat;
- After 40-50 minutes, steam will come out of the valve, which means the liquid has boiled. From this moment, reduce the heat to low and cook the jellied meat for 2 hours;
- Then turn off the pressure cooker;
- Open the lid and remove the chicken and vegetables. Strain the broth in any convenient way;
- We separate the meat from the bones and place it in a mold, along with chopped carrots and herbs. If desired, add chopped garlic;
- Pour in the broth and place in the refrigerator for 4-5 hours. You can add diluted gelatin to the broth first.
This way, you will need a minimum of time to prepare the products. Bon appetit!
Step-by-step recipe for chicken jellied meat in a bottle
Thanks to the following method, we get more roll than jelly. But it is no less tasty, and is great for the holiday table. It will take a little time to prepare.
I suggest you watch the video recipe:
Thanks to a simple recipe, even an inexperienced housewife can prepare such an appetizer for the table and please her loved ones or guests. Bon appetit!
Now you can choose a recipe and cook a delicious jelly. In any case, it turns out transparent and tasty.
