Is it possible to cook jelly. Jellied pork legs. How to cook delicious jelly? How much to cook jelly

Russian cuisine indulges its admirers with a variety of delicious dishes that captivate with a delicate taste and fragrant aroma. However, Russian culinary delights are rich not only in a special relish and spicy smell.

Masterpieces prepared according to old recipes from the "folk chest" amaze with the warmth and heartfelt color of the picturesque country. One of the favorite dishes of many people is jelly - the great-great-grandson of meat broth.

A dish with a lot of history

One fine day, a caring hostess decided to pamper her household with fragrant and tasty meat broth. She took a large cauldron, poured some water into it, put meat and bones, added an onion, a carrot and put it on the stove.

Dinner was a success! But in the morning the hostess found that the soup had frozen. Of course, this did not delight her, since she had to heat the stove again to warm up the broth. This is how a relative of modern jelly appeared - jelly.

Jelly-like food has undergone a number of changes since that time. At first it was intended exclusively for the poor. So, for example, servants ate jelly at court. It was prepared from leftovers that remained on the table after the dinner of noble people.

When the fashion for everything French “covered” Russia, the jelly became an invited guest at the feasts, since the dish was in great demand in the country of love. True, it was called galantine.

We can say that the current jelly is a colorful combination of culinary traditions of two picturesque countries - Russia and France. More than 400 years have passed since that time, but the jelly-like dish is still an honored "guest" on the festive table.

Helpful or harmful? Should I eat it often?

Aspic, melting in the mouth, is known for a number of properties:

restorative;
invigorating;
tonic;
relaxing;
rejuvenating;
restoring;
nutritious;
stimulating;
protective;
cleansing.

Despite the mass of useful properties, it is not necessary to include a jelly-like dish in the daily diet, since it contains bad cholesterol, which contributes to the occurrence of serious diseases.

Calorie aspic

Aspic cannot be called a very high-calorie dish. Its energy value, of course, depends on the type of meat. 100 g of the product contains 80–400 kcal.

Pork leg jelly - step by step photo recipe

Do you want to cook a real jelly? No, we are not talking about some obscure substance, like the one sold in supermarkets under the same name.

The presented jelly recipe contains the most useful and most detailed recommendations, allowing you to get a great jelly in the best traditions of Russian cuisine.

Cooking jelly is not very difficult, but the cooking technology requires a patient and attentive attitude. To make it tasty and at the same time useful, several requirements should be taken into account.

All products should be purchased only fresh quality.
Aspic should languish, so it will cook for at least seven hours with minimal heating.
The meat components of the meal must be laid in a certain order.

Time for preparing: 10 hours 0 minutes

Quantity: 6 servings

Ingredients

Chicken drumsticks and thighs: 4 things.
Legs, drumsticks (pork): 2 pcs.
Large bulb: 1 PC.
Carrots: 1 pc.
Fresh herbs: 5-6 sprigs
Black pepper (peas): 15 pcs.
Laurel: 3-4 pcs.
Salt:

Cooking instructions

Chicken meat variation

To prepare a fragrant and tasty dish, you need to stock up on the following components:

chicken weighing 2-3 kg - 1 pc.;
chicken feet - 8-10 pcs.;
carrots - 1-2 pcs.;
fragrant laurel - 5-6 pcs.;
spicy pepper - 5-8 peas;
fine salt - 1 tbsp. l.;
water - 5-7 liters.

For clearance gourmet dish you will need:

chicken eggs - 5 pcs.;
curly cilantro - 5 sprigs.

Creating a culinary masterpiece consists of three stages.

Stage 1- preparation of ingredients:

Rinse the carcass under running water.
Remove the skin from the chicken.
Clean the paws: remove the hard skin and claws.
Cut the chicken carcass into four pieces.
Peel carrots, onions, and garlic.
Wash vegetables under running water.
Boil eggs, peel and cut into rings.
Wash the cilantro and pluck off the leaves.

Stage 2- cooking

Place the meat and legs in a large saucepan.
Fill the chicken carcass and legs with water.
When the liquid boils, reduce the heat.
Remove the foam using a slotted spoon.
Boil the fragrant broth for 6-8 hours.
When the meat is off the bone, add the onions and carrots.
After 30 minutes, remove the chicken meat and legs from the pan.
Add bay leaves, pepper, garlic and salt to the jellied meat.
Stir ingredients and cook for another 30 minutes.

Stage 3- shaping the dish

Strain the broth using a strainer.
Disassemble the meat: remove the bones and finely tear into fibers.
Place the chicken in deep bowls.
Place the egg rings and cilantro leaves over the meat.
Pour the stock over the ingredients.
Taste a piece of culinary art after 12 hours.

If desired, various figures can be cut out of carrots - hearts, stars, squares, and curls can be made from onion feathers, which will perfectly decorate the dish.

Chicken aspic is perfect in a duet with mustard, sour cream or horseradish.

Can it be made with beef? Yes!

To prepare jelly, you need to arm yourself with:

beef leg - 2 kg;
beef ribs - 2 kg;
beef tail - 1 pc.;
beef pulp - 1 kg;
large onions - 2-3 pcs.;
carrots - 2-3 pcs.;
fragrant garlic - 1 head;
stock laurel - 5 pcs.;
fragrant pepper - 8-10 peas;
fine salt - 1 tbsp. l.;
water - 5-7 liters.

For clearance noble dish you will need:

curly parsley - 5-10 branches;
chicken eggs - 5 pcs.

To pamper family members and guests with amazing jelly, you must strictly follow the recipe and do the work in stages.

Training ingredients:

Wash the tail, ribs, fillet and drumstick under running water.
Put meat products in a basin, fill them with water, cover the container with a lid and go to do other work.
When the beef is “soaked” (3-5 hours), remove the ribs, tail, drumstick, pulp from the pelvis and wash again under running water.
Disassemble the meat products: cut the pulp, tail, ribs into small pieces, and carefully cut the leg with a hacksaw.
Peel and wash onions, garlic and carrots.
Chop the fragrant garlic.
Boil eggs, peel, cut into rings.
Wash the parsley (if desired, disassemble into individual leaves).

Cooking rich meat and vegetable broth:

Put meat products in a saucepan and cover with water.
Cover the container with a lid and place on the stove.
When the liquid boils, remove the foam and reduce the heat.
Boil the broth for 5-7 hours.
When the meat moves away from the bone, add the onion and carrot.
Remove the meat products after 30 minutes.
Add salt, pepper, garlic, bay leaf to the jelly.
Remove the pot from the stove after 30 minutes.

Formation dishes:

Place the beef in deep bowls.
Put egg rings and parsley leaves (twigs) on the meat.
Pour the warm broth over the ingredients.
When the jellied meat has cooled, put the plates in the refrigerator.
Taste the dish after 12 hours.

If desired, it can be decorated with canned corn or green peas. The dish goes well with hot mustard, fragrant horseradish and spicy tkemali.

Another version of beef jelly in the video.

How to cook a noble shank dish

To prepare a dish worthy of the royal table, you should stock up on the following components:

pork knuckle weighing 1.5–2 kg - 1 pc.;
carrots - 1-2 pcs.;
large onions - 1-2 pcs.;
winter garlic - 1 head;
bay leaves - 3-5 pieces;
fragrant cloves - 1-2 stars;
fine salt - 1 tbsp. l.;
water - 5-7 liters.

For clearance healthy meals you will need:

chicken eggs - 5 pcs.;
curly parsley - 5-6 branches;
green onions - 5 feathers.

Cooking a budget, but very tasty jellied meat consists of three stages.

Training ingredients:

Rinse the pork leg under a thin stream of cold water.
Put the knuckle in a saucepan, fill with water, cover with a lid and proceed to other work.
When the meat product is "soaked" (8-10 hours), remove it from the container and wash thoroughly.
Remove dark spots from the shank with a knife.
Saw the leg using a hacksaw.
Peel and wash vegetables.
Boil chicken eggs, remove the shell and cut into rings.
Wash your greens.
Disassemble the parsley into leaves (if desired, this can be omitted).
chop the garlic

Cooking rich meat and vegetable broth:

Put the shank in a large container and fill it with water.
Put the pan or cauldron on the stove and cover with a lid.
When the future broth boils, remove the foam using a slotted spoon and reduce the heat.
Simmer jelly for 5-7 hours.
When the meat and fat come off the bone, add the onions and carrots.
Remove the leg after half an hour.
Add salt, pepper, bay leaf, cloves to the jelly.
Mix the ingredients thoroughly.
Simmer the meat aspic for another half hour.
Remove the container from the stove.

Formation dishes:

Strain the fragrant aspic through a strainer.
Separate the meat from the bone and chop.
Lay the pork on the bottom of the plate.
Place the egg rings, onion feathers and parsley over the meat.
Pour the stock over the ingredients.
When the jellied meat has cooled, put the plates in the refrigerator.
Taste the dish after 12 hours.

Fragrant jelly goes perfectly with lemon juice, horseradish and mustard.

Jelly from the head - how and how much to cook

For a culinary masterpiece, you need to arm yourself with the following components:

pork head - ½ pc.;
carrots - 2 pcs.;
large onions - 1-2 pcs.;
fragrant garlic - 1 head;
spicy cloves - 2-3 stars;
fragrant bay leaves - 3-5 pieces;
spirited pepper - 7-10 peas;
fine salt - 1 tbsp. l.;
water - 5-7 liters.

For clearance fragrant dishes you will need:

chicken or sawn eggs - 6-8 pcs.;
greens.

To cook "cold" with a breathtaking taste, you should "break" the work into three stages:

Training ingredients:

Rinse the pig's head thoroughly under running cold water.
Place the pig's head in a basin, fill with water, cover and leave overnight.
Remove the head in the morning and rinse with running water.
Take a brush with coarse bristles and go over the skin with it.
Saw the head with a hacksaw into 4 pieces.
Clean and wash vegetables.
Chop the garlic.
Boil eggs, peel and cut into rings.
Wash the greens and disassemble into leaves.

Cooking rich meat and vegetable broth:

Put the sawn head into pieces in a saucepan and fill it with water.
Cover the container with a lid and place on the stove.
When the broth boils, remove the foam and reduce the heat.
Simmer rich meat broth - 5-6 hours.
When the meat moves away from the bone, add carrots, garlic, onions, peppers, cloves, bay leaves, salt.
Mix the ingredients thoroughly and cook for another hour.
Remove the saucepan from the stove.

Formation dishes:

Strain the aromatic broth through a strainer.
Divide the pork among plates.
Put the egg rings and greens on the meat.
Pour the stock over the ingredients.
When the meat jelly from the head has cooled, put the plates in the refrigerator.

If desired, a flower can be formed from an egg, and grass from greenery. Serve the dish in combination with hot mustard, fragrant horseradish, spicy soy sauce or spicy adjika. The stormy delight of households and guests is guaranteed.

Recipe for a slow cooker - very fast and tasty

To cook delicious "cold" in a slow cooker, you need to take:

chicken ham - 1 pc.;
beef shank - 1 pc.;
pork shank - 1 pc.;
large carrots - 2 pcs.;
medium-sized onion - 2 pcs.;
chopped parsley root - ½ tsp;
fragrant cloves - 2 stars;
zapashny bay leaves - 3-5 pieces;
spirited garlic - 5-10 cloves;
fine salt - 1 tbsp. l.;
fragrant pepper - 5-7 peas;
water - 4.5 liters.

To decorate the dish, you can stock up on greens.

Cooking a tasty and healthy jelly in a slow cooker consists of the following steps.

Training ingredients:

Wash the meat products thoroughly, put them in a saucepan, cover with a lid and wait 4-6 hours.
Remove meat from water and wash again.
Cut the pork and beef shank into small pieces.
Peel vegetables.

Cooking rich meat and vegetable broth:

Put the meat into the bowl.
Put vegetables and spices on the meat.
Pour cold water over the ingredients.
Put the bowl in the slow cooker, cover with a lid, select the "Extinguishing" mode and set the time - 6 hours.
Take the bowl out of the multicooker.

Formation dishes:

Remove the meat and strain the broth.
Separate the meat from the bones and chop.
Divide the meat platter among the plates.
Pour the stock over the ingredients.
When the jellied meat has cooled, put the plates in the refrigerator.
Taste "cold" after 12 hours.

If desired, the dish can be decorated with vegetables and herbs. Serve "cold" in a duet with herbs and mushrooms.

Gelatin to be! diet option

To prepare an incomparable dish with low fat and calorie content, you should pay attention to turkey or chicken breast and gelatin.

chicken breasts - 3-4 pieces;
turkey pulp - 1 pc.;
large carrots - 2 pcs.;
onion - 2 pcs.;
fragrant cloves - 2 stars;
zapashny bay leaves - 3-5 pieces;
spirited garlic - 5-7 cloves;
fine salt - 1 tbsp. l.;
fragrant pepper - 5-7 peas;
water - 5-7 liters;
gelatin - per liter of broth - 50 g.

To decorate the dish, you can arm yourself with greens.

To cook "cold" with a breathtaking taste, you should divide the work into three stages:

Preparation of ingredients:

Rinse the chicken and turkey breasts under running water.
Cut the fillet into small pieces.
Clean and wash vegetables.
Finely chop the garlic.

Cooking rich meat and vegetable broth:

Put the meat in a container and fill with water.
Cover the pot with a lid and place on the stove.
When the future jelly boils, remove the foam and reduce the heat.
Boil jellied meat for 1-2 hours.
Add vegetables and spices to the meat broth.
Mix the ingredients and simmer for 15-20 minutes.
Remove the container from the stove.

Formation dishes:

Strain the fragrant jelly using a sieve.
When the broth has cooled to 40°C, add gelatin, stir and strain again.
Chop the meat and arrange it on plates.
Pour the stock over the ingredients.
When the meat gelatin jelly has cooled, put the plates in the refrigerator.
Taste aspic after 12 hours.

If desired, decorate the crown dish with greenfinch. Serve with soy sauce or lemon juice.

How to cook delicious, transparent jellied meat - tips that have been proven over the years

Kholodets is a dish that will perfectly fit into the festive menu! To make the jelly tasty, fragrant, healthy, and most importantly - transparent, famous chefs recommend:

use fresh meat on the bone;
soak meat products before preparing the broth;
pour cold cuts and bones only with cold water;
remove the foam every 2-3 hours;
cook jelly over low heat (it should not boil);
in no case do not add water to the broth;
cook jellied meat for at least 4 hours (if gelatin is not introduced);
add spices after the meat leaves the bone (if the jelly is not cooked in a slow cooker);
be sure to filter the jelly;
add 1 tsp. lemon juice, if the broth is cloudy;
do not expose the jellied meat to frost.

That's all the wisdom of cooking incredibly tasty, healthy and fragrant food.

1 year ago

Kholodets is rightfully considered a traditional Russian dish. Indeed, it is very difficult to imagine a festive table without jelly. The presence of this dish on the table of men is especially pleasing. This is due to the fact that jelly is very satisfying and nutritious. So, after all, how many hours to cook jelly?

How to choose meat for jelly?

Before proceeding directly to the preparation of the dish, it is necessary to choose good meat, thanks to which the jelly will turn out to be truly tasty. How to do it?

Almost any meat is suitable for jelly. It can be pork, beef, chicken and even turkey!
A prerequisite is that the meat must be on the bone. In no case should the fillet be separated from them before cooking.
When choosing a shank, pay attention to the presence of veins and cartilage. There should be enough of them.
Most of all, fresh meat that has never been frozen is suitable for jelly. That is why it is recommended to purchase it in the market, and not in the supermarket.
The ratio of bones and meat in aspic should be approximately equal. Don't go overboard with either one or the other.
If you are going to cook pork jelly, you should definitely buy a shank or legs, a head, tail and ears will also work.
For chicken aspic, choose pieces with skin and bones, for example, wings, necks. You can also add paws, they will help the jelly to freeze faster. The best choice for chicken aspic is considered to be a middle-aged rooster.
For beef jelly, legs are most suitable.

Preparing meat for cooking

Before proceeding directly to cooking meat, it should be processed. To do this, it must be soaked in cool water for at least 2 hours, and best of all all night.

Soaked meat should be cut into pieces with a special knife.

The cooking time of the jellied meat will directly depend on the meat from which it is cooked, as well as on the method of preparation.

In an ordinary gas pot, jelly should be simmered over low heat for at least 5 hours. After that, the necessary spices are added to the broth with meat, and cooking continues for another 1.5 - 2 hours.
In a pressure cooker, jelly will cook much faster. To do this, the meat is poured with one and a half liters of water, spices are added right there. The valve closes, the Kholodets mode is set, and the dish is cooked for one and a half hours.
It is also possible to cook jellied meat in a slow cooker. To do this, water is poured into the pieces of meat, all the spices are immediately added, and in the stewing mode, the jelly is cooked for 6-7 hours.
Beef jelly should be boiled for about 5 - 6 hours without adding spices, and another hour after they are added to the broth.
Chicken aspic cooks the fastest. On medium heat, only 2.5 hours is enough for readiness.
How long to cook jelly from pork legs? The meat is first cooked without spices for about three hours, and then another 4 hours after all the spices are added to the broth.
For pork knuckle jelly with chicken, the cooking time will be 3 hours before adding spices, and another 3 hours after.
Jellied pork legs and ears will cook for 4 hours over low heat.
You can also cook jelly from goose or duck. In this case, the cooking time will be 6-7 hours.

What you need to know in order for the jelly to freeze and turn out to be very tasty?

The first water in which the meat boiled must be drained. Thus, you can get rid of the foam, remove the not very pleasant smell of fat, and also make the finished dish a little less high-calorie.
All spices and salt are added to the jelly after it has been boiled for at least 5 hours. This rule does not apply only to chicken jelly.
The onions that you will put in the broth should not be peeled. Her presence will give the broth a rich golden hue.
It is best to disassemble into pieces already cooled meat.
In order for the broth, and then the jelly to turn out transparent, the meat for the jelly must be soaked overnight in water.
In order to be sure that the jelly is 100% frozen, do not add water to it during the cooking process. To avoid such a need, immediately pour more water, cook the jelly over low heat.
Approximate proportions of products for jellied meat - for 4 liters of water you will need about 2 kg of fatty pork on the bone, as well as 0.5 kg of less fatty meat.
For a more delicate taste of the finished dish, you can skip the boiled meat through a meat grinder.

In the event that, despite all efforts, the broth for jelly turned out to be too liquid and does not solidify, you can add gelatin to it. This should be done at the rate of 1 10-gram package of gelatin per 1 liter of broth.
To achieve transparency of the broth, you can add a small pinch of citric acid to it.
In order for the frozen jelly to turn out to be moderately salty, the broth itself, to the taste, should be a little salty.
In the event that you still have to add water during the cooking process, use only boiling water for this.
In order to check whether the broth will harden or not, rub a drop of broth between your fingers. In the event that the fingers begin to stick together, the jelly will definitely freeze.
Be sure to add carrots to the broth, along with spices. It will give a beautiful shade and a pleasant aftertaste to the jelly.
Use a small amount of spices when cooking broth for jellied meat. Bay leaves, peppercorns and dill umbrellas will be quite sufficient.
Do not use an enamel pan for cooking jelly. From prolonged exposure to temperature, the dishes may deteriorate.
After the jelly is poured into molds, add a little crushed garlic to each. The dish will become even tastier.
You can decorate the jellied meat with boiled eggs cut into circles, canned corn or peas, figuredly chopped carrots and herbs.
Better and faster jelly will harden on the middle shelf of the refrigerator.
Frozen jelly should be served with mustard and horseradish.
Store the finished dish on the top shelf of the refrigerator for no more than a week.

According to Russian tradition, with vigorous horseradish and spicy mustard. And this is exactly the dish that you want to treat your friends to.

An excellent combination of different types of meat, the lack of exact proportions, the ability to change the composition of the dish, gives scope for culinary imagination and a huge number of recipes for cooking jellied meat. The rustic version is from pork legs, head and ears, for joints - from beef legs, tails or horse meat. Diet option - from chicken, crow's feet and tender turkey.

Do you know how to cook delicious jelly with jelly-like transparent amber broth? Join now! Cook together and learn all the tricks of cooking!

A classic recipe for homemade jelly from pork legs and shank with horseradish

Ingredients:

pork knuckle - 1 pc.
pork legs - 3 pcs.
chicken legs - 5 pcs. (optional)
carrot - 1 large
onion in the husk - 1 pc.
garlic - 3 cloves
salt - 1.5 tbsp. l.
allspice peas - 5-6 pcs.
black peppercorns - 15 pcs.
greenery - for decoration

Cooking:

1. Meat plays the main role in the preparation of delicious jelly. We select those parts of the carcass in which there are enough gelling agents. In our case, these are pork legs and knuckle. They gel perfectly when the meat broth is cooled without the addition of gelatin.

2. The legs must be well scorched and cleaned, otherwise we risk getting a dark broth with a burnt smell. Soak the meat in cold water, leave overnight. In the morning, we drain the water with the remnants of blood, carefully scrape the scorched places.

3. Rinse under running water and, without separating from the bone, put it in a 5 liter saucepan, pour cold water so that its level is 3 cm above the meat.

4. We take into account that the water during the cooking process (approximately 6 hours) will boil away strongly and it is not advisable to add it.

Fill with cold water, at the rate of 2 liters of water per 1 kg of the product and cook for 6-8 hours, periodically removing fat and foam

5. We continue to cook at a low boil.

6. 1 hour before the end of cooking, put in the broth, a whole peeled juicy carrot, and an onion in the husk. After another 30 minutes, add salt, bay leaf and spices.

7. The broth, well cleared of foam, turns out to be transparent, and the onion peel paints it in a beautiful amber color.

8. We take out the finished meat and vegetables. The onion and bay leaf will no longer be useful to us. Leave carrots for decoration (optional).

9. Strain the broth through a sieve 2-3 times.

10. Cool the boiled meat slightly, pass it through a meat grinder. Add the garlic passed through the press and mix with the meat.

11. At the bottom of the mold, put the carrots cut into small slices, meat on top and pour the broth.

12. We send to a cold place for solidification. Serve aspic to the table with mustard and horseradish.

How to cook beef jelly at home

Delicious and rich jelly is obtained from beef meat, thigh, legs. And even a beef tail, in which there is a lot of cartilage and enough meat will be used.

Ingredients:

veal with bone - 1 kg
beef legs - 1 pc. (1 kg)
putovy beef joint - 500 g
carrots - 1 pc.
onion - 1 pc.
garlic - 5 cloves (optional)
piece of celery
spices, salt - to taste
bay leaf - 2 pcs.
vinegar 9% - 1 tbsp. l.

Cooking:

In a 10-liter saucepan we put the processed, chopped fetlock, meat with bone, leg and pour 6 liters of cold water.
Bring to a boil over high heat and drain the first broth. We well wash the walls and bottom of the pan from curdled protein and foam.
Thus, we kill three birds with one stone: we get rid of the smell and greasy taste, reduce the calorie content and get a clear broth.
Rinse all the meat ingredients under running water and put them back into a clean pot of water.
Bring to a boil again, now there is not much foam formed. We remove it and continue to cook the jelly with a slight boil for 6-8 hours.
In the middle of cooking, put the roots, half an hour before the end, salt, spices and vinegar.
The jelly can be cooked without garlic.
We take out the cooked meat, the joint, the leg, remove the bones and tendons. Finely chop.
Put the chopped meat back into the strained broth, bring to a boil again.
In the form of the first layer we put beautifully chopped pieces of carrots and greens, meat on them. Pour in the broth and leave to set in the cold.
Serve with hot potatoes, mustard or horseradish.

Assorted pork, beef and chicken

Ingredients:

pork knuckle - 800 g
beef meat - 300 g
chicken - 1.5 kg
carrots - 3 pcs.
onions - 3 pcs.
garlic - 3 cloves
salt - to taste
horseradish sauce
celery root
black peppercorns - 15-20 pcs.
bay leaf - 4 pcs.
ground black pepper - to taste

for decoration:

egg white
pomegranate seeds
parsley

Cooking:

We put all the meat ingredients in a saucepan, pour cold water so that its level is 3 cm higher than the meat, and put it on fire.
When boiling, it removes the foam, and cook over low heat until the meat begins to separate from the bones.
30 minutes before the end of cooking, put vegetables and spices in the broth.
We free the boiled meat from the bones and cut into small cubes.
Remove the film of fat from the broth and filter through a fine sieve. Season with crushed garlic, salt, pepper.
For decoration, beautifully cut boiled carrots, egg white, add pomegranate seeds. Mix everything with meat cubes.
Fill the portion molds with the mixture and fill with clear broth. We leave in a cold place.
Before serving, carefully circle the jelly in molds with a sharp knife and turn it over onto a flat plate.
Aspic can be poured into a beautiful deep plate and served directly into them, and cut into portions at the table.
Separately, in a gravy boat, serve horseradish sauce with vinegar. Enjoy your meal!

Piglet in a bottle for the New Year

Very little time is left before the New Year and it's time to start preparing dishes for the festive table. If you want to surprise your guests, prepare a traditional aspic and serve it on the festive table in an original way, in the form of a pig.

We will need:

pork legs - 2 pcs.
chicken - 1/4 of the carcass
carrots - 1 pc.
onion - 1 pc.
celery root - 1/2
bay leaf - 2 pcs.
peppercorns - 10 pcs.
salt, ground black pepper - to taste

For registration:

boiled sausage
carnation - 4 pcs.

Cooking:

How to properly prepare the broth and boil the meat was described above. We immediately proceed to the design of the pig.
We will need a 1 liter plastic bottle with a wide neck. Usually in such bottles they sell milk in a grocery store.
Boiled, chilled meat is cut into small pieces and disassembled into fibers.
We put it in a bottle, pour the broth through a funnel. Close the lid and send to the refrigerator.
When the broth hardens, we cut the bottle across, free our “pig” and put it on a dish, on lettuce leaves.
From the boiled sausage we cut out the ears and the piglet. Piglet and eyes are decorated with carnations. Let's not forget about the tail.
Look what a magnificent good-natured pig we have turned out. He's just great!

Jellied turkey without gelatin

Such a jelly will harden well even without the addition of gelatin, but if it sits on the table for some time, it will begin to melt. The added gelatin will keep the jelly shape well. Therefore, decide for yourself whether you need it or not.

Ingredients:

turkey drumstick - 600 g
turkey meat - 1.5 kg
carrots - 2 pcs.
onion - 1 head
peppercorns - 4-5 pcs.
parsley root - 1 pc.
bay leaf - 1 pc.
salt - to taste
gelatin - 1 1/2 tbsp. l. (optional)
Cooking:

For cooking meat, it is better to use a large pot of 5 liters.
Put the turkey meat and drumstick in cold water, bring to a boil.
We remove the foam.
Add seasonings and cook over low heat until fully cooked.
We take out the finished meat from the broth, cool and cut into cubes.
We filter the broth through three layers of gauze.
We take instant gelatin. It does not require pre-soaking. Dilute in a small amount of warm broth, pour in and boil together with the main broth.
Pour broth 1 cm high into the bottom of the mold and let it harden. We spread the meat, make decorations from carrots, green sprigs. Optionally, add green peas, corn, chopped eggs. We fill everything with broth and keep it in the cold.
The same jelly can be prepared from chicken.

Chicken jelly in a slow cooker

The main advantage of the multicooker is that it allows the hostess to do other household chores or relax while cooking.

Ingredients:

chicken - 1300 g
chicken legs - 500 g
bulb - 1 pc.
carrots - 1 pc.
bay leaf -2-3 pcs.
carnation - 5 pcs.
allspice peas - 4 pcs.
black peppercorns - 4 pcs.
garlic - 2-3 cloves
salt - to taste

That's all. I tried to write in sufficient detail how to cook delicious homemade jelly. If you have any questions during the cooking process, write in the comments. I will answer with pleasure.

In order for the appetizer to freeze well, for the broth it is better to take parts of the carcass that contain the most collagen: pork or beef legs, tails, pig ears, brain bones or a whole fatty chicken. For the meat part, any meat without fat is suitable.
To make the jelly transparent, it is necessary not only to wash the meat, but also soak it in cold water for several hours, not only remove the foam with a slotted spoon, but also drain the first water after boiling. The finished broth will have to be filtered several times. This applies to all types of meat - pork, beef, chicken, except for fish. If you are too lazy, follow the simplified scheme from the recipes.
Onions for broth can not be peeled. If you leave the husk, the broth will turn golden. Carrots, as a rule, are peeled: the skin will not affect either the color or the taste.
Salt should be added a little more than usual: in the process of solidification, the taste will even out.
If you decide to lighten the broth, use egg white: one per 2 liters of liquid. Separate the protein from the yolk, beat lightly in a bowl and pour into the boiling broth after removing all the ingredients. Simmer for a few minutes until the protein curdles. Remove from heat and strain well.
If you want, you can make the dish a little brighter, decorate it. Circles or figures of boiled carrots, halves or slices of eggs, parsley leaves, green peas and corn will look good. Put the selected ingredients in the form, spread the meat on top, and then pour the broth. Lemon slices can be added to fish jelly.
If you do not keep the proportions, take low-quality or inappropriate ingredients, the jelly will either turn out to be not very strong, or not grab at all. On average, jelly freezes in 2-4 hours. If this did not happen, add gelatin (however, instead of jelly, you will get aspic). Strain the broth, pour it into a saucepan and heat it up. Dilute the required amount of gelatin in warm water, following the instructions on the package. Combine gelatin and broth until the first is completely dissolved. Collect the jellied meat and put it in the refrigerator.
Store the finished dish in the refrigerator for no more than two days.

amamam.ru

Ingredients

1 kg pork knuckle;
500 g pork without bone and fat;
1 onion;
2-3 bay leaves;
salt - to taste;
5-6 peas of allspice;
2-4 garlic cloves.

Cooking

Under running water, scrape off everything superfluous from the skin of the shank with a knife: it should become smooth. Rinse the meat well. Pour 2.5 liters of water into the pan and put the shank and fillet in it. Bring to a boil over high heat, remove the foam and simmer over low heat for 5 hours.

Put the onion, bay leaf, salt and pepper into the broth and cook for another hour.

Remove the meat from the broth and put it in a colander so that the fat drains into the pan. Free the pork from bones and skin, divide into fibers and set aside on a plate. Pass the garlic through a press or grate it on a fine grater and combine with the meat.

Strain the liquid through cheesecloth. Put the meat into one large form or several small ones and pour the broth over it. Cool and refrigerate to form a jelly.

receptveka.ru

Ingredients

2 beef drumsticks;
1 onion;
1 carrot;
1 parsley or parsnip root or celery stalk;
3-4 sprigs of celery;
3-4 sprigs of parsley;
a few peas of black and allspice;
1 kg beef fillet;
salt, pepper - to taste;
1 head of garlic.

Cooking

Under running water, scrape off everything superfluous from the beef drumsticks, rinse. Place in a large saucepan and cover with water (about 5 liters required). Bring to a boil over moderate heat, skim off any foam and reduce heat to low.

Coarsely chop all the vegetables and herbs (take only the stems from the parsley, set aside the leaves) and add to the broth. Throw the peppercorns into the pot. Simmer without a lid for 3-4 hours, allowing a very slight boil.

Rinse and cut the beef fillet into large pieces, pour boiling water for 3-5 minutes. Remove the meat from the water and transfer to a saucepan with the rest of the ingredients. Cook for another 3-4 hours, skimming if necessary. The water should evaporate by about half.

Salt for half an hour before removing from heat. Strain the finished broth through cheesecloth, let it cool.

Separate the meat from the legs from the skin and bones and, together with the rest, tear into fibers or cut into pieces. Combine them with finely chopped parsley leaves. Season generously with salt and pepper. Put the meat in a mold.

Line a colander with gauze or a cloth, chop and place on a cloth. Return to the broth: skim excess fat from the surface, reheat and add salt. Strain liquid through garlic cheesecloth and pour over meat. Cool and refrigerate until done.

vkuso.ru

Ingredients

1 fatty chicken (about 2 kg);
1 onion;
1 carrot;
3 cloves of garlic;
1 teaspoon of salt;
5 black peppercorns;
4 bay leaves.

Cooking

Remove the skin from, rinse the carcass thoroughly. Put it in a saucepan and fill with water so that it covers the meat by about 5 centimeters. Bring the water to a boil over high heat and skim off the foam. Boil for 4 hours on low heat. Remove scale and grease if necessary.

When the broth has reduced by half and the meat begins to easily move away from the bones, add the onions, carrots and garlic and simmer for another 30 minutes. Throw salt, pepper and bay leaf into the pan, leave for another half hour.

Remove the meat and vegetables, strain the broth and cool. Separate the meat from the bones, tear or cut into small pieces, which are then placed in a mold on top of the carrots (optional) and pour the cooled broth. Remove to refrigerator.

vkuso.ru

Ingredients:

500 g pork legs;
550 g pork without bone and fat;
350 g;
300 g chicken drumsticks;
500 g chicken thighs;
1-2 carrots;
2-3 onions;
½ head of garlic;
½ bunch of greens;
3-5 bay leaves;
black peppercorns - to taste;
salt - to taste.

Cooking

Rinse all the meat thoroughly under cold water, scrape off the excess from the legs and place in a saucepan. Pour 4 liters of water, bring to a boil and remove the foam.

Add carrots, onions, garlic and all herbs (you can leave a few leaves for decoration) and continue to cook over low heat for 2-3 hours. Throw in the bay leaves, pepper, and salt and simmer over low heat for a few more hours, until the meat starts to come off the bones.

Remove all ingredients from the broth and strain it well several times. Separate the chicken and pork from the bones, skin and tear or cut into small pieces.

Put the meat in a dish, garnish with parsley leaves if desired and pour over the broth. Cool and put in the refrigerator to chill the jelly.

multivarka-club.ru

Ingredients

2 pork legs;
1¹⁄₂ kg beef on the bone;
1 onion;
1 carrot;
3 bay leaves;
salt and pepper - to taste;
3 cloves of garlic.

Cooking

Rinse the meat under cold water, clean the legs from dirt. Onion and cut into large pieces.

Put the meat and the rest of the ingredients in the multicooker bowl, salt, pepper and fill with water almost to the brim. Turn on the "Extinguishing" mode and set the timer for 6 hours. Cover with a lid.

When the slow cooker signals readiness, remove the meat from the broth, separate from the skin and bones, cut or tear into small pieces.

Mince the garlic and add to the meat. Place in a mold, pour the broth strained through cheesecloth and put in the refrigerator.

scastje-est.ru

Ingredients

1.8 kg of fish (salmon, sturgeon, carp, pilengas, pike perch, trout, cod, chum salmon are suitable);
1 fish head;
1 fishtail;
2 onions;
2 carrots;
salt - to taste;
10 g spice mixture for fish;
8 black peppercorns;
1 bay leaf.

Cooking

Rinse the fish well, remove the entrails and gills, but do not peel the scales. Cut into large pieces. Transfer both the extra head and tail to a saucepan, add the onions and carrots, and cover with water to completely cover the contents. Bring the water to a boil, remove the foam and salt. Cook for another 20 minutes.

Remove the pieces of meat from the broth, clean them and set aside. Return the skin and spines to the pot. Pour spices for fish, peppercorns and add bay leaf. Continue cooking on the lowest heat.

After 40 minutes, remove all ingredients from the broth and strain it well. Put the fish fillet in a dish, decorate as desired and pour in the broth. Put in the refrigerator until ready.

Kholodets is a traditional Russian dish without which no important family holiday or event can be imagined. Each experienced housewife has her own “secret” recipe for preparing this product, because not all cooks can cook a transparent and fragrant jelly. A particular difficulty for beginner "cooks" is the question: how much to cook aspic? And the answer to it, as well as to many others, you will receive in this material.

How much to cook jelly?

pork dish – 6 hours;
beef -7 hours;
chicken - 4 hours.

Aspic- a meat dish, and the quality of the cooked product largely depends on the choice of this ingredient. This delicacy is prepared from almost any type of meat: pork, beef, chicken. But it is worth choosing carefully.

The best option would be fresh meat bought at the trade market, because in this case there is a guarantee that the ingredient has not been frozen. And this process has an extremely negative effect on the solidification of the product.

Basic Rules:

Particular attention should be paid to the preparation of pork legs, or rather “hooves”, because this ingredient is the main guarantee of solidification of the delicacy, of course, if you want to prepare a natural product without adding gelatin. They must be carefully scraped off the hard bristles, if necessary, burned on fire, and then rinsed well.
It is not necessary to remove the skins from the meat ingredients, because they also play a role in the curing process.
Meat for jelly does not need to be cut into small pieces. The size of the ingredients does not really matter, and their grinding only complicates the straining of the product.
The proportion between meat ingredients and pork legs should be observed, because if you overdo it, then the jelly may not freeze. The correct ratio of products is 1 to 2. That is, no more than a kilogram of meat can be put on 500 grams of legs.

This process will help get rid of gore and other excess elements. Moreover, soaking is useful for the skins, because thanks to it they become tender and soft.

Take a bowl of the right size and put all the meat ingredients there, then fill everything with water and leave to stand for several hours. Then drain the resulting "broth" and rinse the ingredients well. Scrap the pig's hooves again to remove the "smoked" places. Next, transfer the meat to the pan and start the cooking process.

Many novice housewives believe that by removing the foam with a slotted spoon, you can get rid of all problems. This opinion is fundamentally wrong, because such an approach does little.

As soon as the water boils, remove the pan from the heat and pour the first broth. This will help remove excess fat and other unnecessary components, as well as add attractiveness to the dish and make it cleaner and more transparent.

After pouring the broth, do not forget to rinse the meat - this will help get rid of the small remnants of the “noise”. Return the ingredients to the pot and fill them with fresh water, which should cover the meat by 2 centimeters, after which you can put the cauldron on the fire and start cooking.

Spices and seasonings will give the finished dish an exquisite taste and appetizing aroma. But in order for everything to turn out “perfectly”, these ingredients should be added at a certain time:

Onions and carrots must be put to the meat after five hours of cooking, when the dish is almost ready. And you need to cook them for no more than an hour, because from this the aroma from seasonings will simply disappear. If you want to give the finished dish a golden color, then do not peel the onion from the outer husk, but simply rinse it well.
Salting the delicacy should be the last thing, because in the process the water boils away and you can “overdo it” with this ingredient.
Pepper, bay leaf and other seasonings should be added to the dish half an hour before cooking.

After our jelly is finally cooked, you need to get the meat, and the easiest way to do this is with an ordinary slotted spoon. After that, the broth is filtered through a colander or gauze, due to which all unnecessary components are removed: onions, carrots, peppers, bay leaves. Wait until the meat has cooled down a bit, and separate it from the bones. At the same time, you do not need to throw away the skins and cartilage, because they will give the jelly a fortress.

It is better to cut meat by hand - this approach will help to avoid even small bones getting into the finished dish.

At the bottom of the molds lay out green leaves or curly cuts of boiled carrots, which will be a wonderful decoration for the finished dish. Next, spread the meat mixture and fill it with broth. At this point, you can add half a boiled egg - such a jelly will take on a festive and appetizing look.

Best of all, jelly freezes on the middle shelf of the refrigerator, and not in the freezer or on the windowsill. The fact is that at an insufficiently low temperature, the finished dish may not freeze, and, conversely, if the delicacy freezes, it will lose all its taste. So do not rush, because ideally the jelly should harden within 4-5 hours.

What to do dish did not work

This dish is quite finicky, and if you make some mistake, then the finished jelly may not freeze after the set time. Do not despair, because this matter is quite fixable. In order to save the delicacy, pour it into a saucepan and boil for a few minutes. After that, add pre-diluted gelatin to the jelly (see the dosage and method of preparation on the package) and mix well, pour again into portioned plates and the dish will definitely harden.

Festive jelly "Assorted"

To prepare this dish you will need the following ingredients:

3 pork hooves;
1 kg beef brisket;
Half a kilo of lean pork;
Chicken weighing approximately 1.2 kg;
2 large carrots;
3 onion heads;
A few cloves of garlic;
Salt, pepper, laurel to taste.

Cooking process:

Take a ten-liter saucepan and, putting the meat into it, cut into large pieces, fill it with water. Leave it all overnight, and in the morning replace the settled water with fresh water. Put the pot on the fire and wait for it to boil. After that, drain the first water and rinse the meat, pour a new portion. Wait for the broth to boil and reduce the flame, it is necessary that the dish languishes, and does not boil. After three to four hours of cooking, heat the pan and bake coarsely chopped vegetables on it, then add them to the broth, and continue to cook until the meat begins to lag behind the bones (approximately 5–6 hours). Next, put the garlic in the broth, and after 20 -30 minutes other spices. After that, boil the broth for another half an hour, and then turn off the flame and take out the meat ingredients.

After the meat has cooled slightly, separate it from the bones and cut into small pieces. Next, lay out the minced meat in molds and fill it with warm broth. It remains only to put the finished dish in the refrigerator and wait for it to completely solidify, which will occur in 3-4 hours. You can serve the finished delicacy with herbs, horseradish and garlic sauce.