How to make jellied chicken legs without gelatin
A recipe with a photo of chicken jellied meat will show you step by step how to prepare this simple, not incredibly tasty holiday dish.
Prepare all the necessary ingredients: chicken feet, thigh or drumstick, onion, carrots, garlic.
This simple recipe for jellied chicken feet with photo is designed for 8-10 servings. If you are going to prepare a treat for more guests, increase the amount of ingredients, including water.
Before preparing jellied chicken legs, they will need to be thoroughly cleaned of claws and skin on the fingers. Rinse them in cold water, then soak them in clean water for 20 minutes and rinse again.
Jellied chicken feet is the most inexpensive way to quickly prepare an excellent meat snack.
Pour water into the pan, place the whole chicken in it, add onions and carrots. To ensure that the broth has a beautiful golden color, do not remove the peel from the onion - just rinse it well in cold water.
This recipe for jellied chicken feet is ideal for those who do not like fatty foods - the dish is low in calories and is perfect even for a diet. Due to the fact that gelatin is not added to the broth, the finished treat can be given to older people.
Look at the photo of jellied chicken feet, and you will see that preparing it is not at all difficult.
How to cook jellied chicken feet: a quick and easy way
You need to cook the broth for about 3 hours - do not forget to skim off the foam.
To make the jellied meat transparent, after boiling the broth, reduce the heat and simmer it over low heat.
While the meat is cooking, you will need to peel the garlic. Separate a few cloves and chop them finely using a knife.
If you want to add an egg, boil it until tender, peel and cut into thin slices.
There are several ways to cook jellied chicken legs, but this one is the fastest and easiest.
When the meat comes off the bones well, it will need to be carefully removed from the broth and cooled.
Let the broth cool slightly, then strain using a fine strainer and gauze.
Carefully separate the meat from the legs and feet.
The chicken for jellied meat can be cut into small pieces or simply separated into fibers by hand.
Prepare convenient dishes - a deep plate, bowl or salad bowl. Place a layer of chicken meat on the bottom, eggs if adding, sprinkle the entire surface with garlic.
Carefully pour the strained broth into a plate and place in the refrigerator.
Now you know how to cook jellied chicken legs and you can prepare it not only for the holiday, but also pamper your loved ones with it at any time.
If you wish, you can add your favorite vegetables to it - boiled carrots or green peas.
As soon as the chicken leg jellied meat has hardened, you can serve it. Bon appetit!
Cold appetizers are an integral attribute of any holiday table. One of these traditional dishes is jellied meat. You can cook it from any meat, but the simplest and most delicious is chicken legs. In today's master class I will prepare it without gelatin, and instead of it I purchased chicken feet, the cost of which is very low.
Wash chicken legs and drumsticks in cool water.
Pour 2-2.5 liters of water into a pan and place the whole chicken in it. Place the pan on the fire. When the water boils, drain it, add new water, and put it on the fire.
Peel the onion and carrots. Add vegetables to chicken broth. If foam forms on the surface of the broth while cooking jellied meat, remove it using a spoon with holes. We will cook the broth for jellied meat for about 3.5 hours.
When the broth is ready, strain it through a fine sieve and separate the meat from the legs from the bones. Discard the paws, onions and shin bones. Chop the boiled carrots and fresh garlic, split the meat.
Place chicken meat evenly on the bottom of two forms.
Place carrots and fresh garlic evenly on top of the meat.
Pour the strained broth over the vegetables and meat. Cool the trays and put them in the refrigerator. In about 1-2 hours the jellied meat will be ready to eat.
Jellied chicken legs are best served with main courses with mustard or horseradish.
Bon appetit!
Preparing a delicious dish with a healing effect means giving the best gift to your guests who attended your holiday feast. When, if not on holidays, should you prepare everyone’s favorite jellied chicken legs, which, moreover, has a positive effect on health. Even though preparing jelly takes a lot of time and effort, it’s still definitely worth it to please your family with a delicious homemade treat.
The most common way to prepare jelly is by boiling it in a saucepan. This method does not require any special skills; the only thing that is important is the right set of ingredients and a proven recipe. In order not to deviate from tradition and create a truly classic holiday treat with excellent taste, we bring to your attention a simple recipe for making chicken leg jelly.
Chicken leg jellied meat: classic recipe
Ingredients
- Chicken feet - 450 g + -
- Drumsticks – 650 g + -
- - 3 cloves + -
- - 1 tsp. + -
- — 1 PC. large size + -
- - 1 PC. + -
- — 2-3 pcs. + -
- - 6-8 peas + -
Preparation
The most important process for this recipe is the well-processed main ingredients of the cold dish - drumsticks and legs. Therefore, we begin the preparation with their preparation.
1. You must first remove the claws from the paws (with a knife or kitchen scissors).
2. The next stage is blanching the chicken limbs (soak the legs in boiling water for 1-2 minutes), which will help to quickly remove the top layer of skin.
3. Then place the prepared paws and drumsticks in a saucepan into which we pour cold water (2-2.5 liters). If you pour hot water over the meat, you get a cloudy broth and the same aspic.
4. Place the pan with the chicken on the stove and wait for the water to boil. As soon as the water begins to boil, drain the liquid and pour in a new portion of clean water instead. Then put the pan back on the fire. During this period, add bay leaf and black peppercorns.
After boiling again, reduce the heat and leave the broth to simmer.
5. It’s hard to imagine jellied chicken feet without carrots and onions. Therefore, we begin to prepare the vegetables for cooking: we clean them, and then add them entirely to the chicken broth after a couple of hours of boiling.
4. If foam begins to form during the cooking process, we carefully remove it with a slotted spoon. And we do this throughout the entire cooking process, which should last at least 3.5 hours.
5. At the end of cooking, salt the dish: for this we take 1 tsp. salt, but depending on your taste preferences, you can take more, for example, 1.5 - 2 tsp.
6. When the broth is cooked, strain it using a fine sieve, and separate the meat from the bones. After this, we throw away the bones, and along with them, the onion, cooked in the broth.
7. Cut the garlic and boiled carrots into large quarters, and carefully split the meat with your hands.
8. Next, take trays (2 pieces), in which the “cold” will freeze, and place the meat evenly along the entire bottom. We put a layer of carrots on top, then lay out the garlic, and also distribute them evenly among the trays.
9. Fill the entire contents with broth and place the trays in the refrigerator. After 1-2 hours, the chicken paw jelly will reach the required consistency and can be served at the holiday table.
Homemade jellied meat should be served in portions, accompanied by horseradish or spicy mustard. You will get a rather unusual taste of a dish familiar to many.
You can eat jelly along with the main dishes, or you can enjoy the aroma and taste of a cold treat without eating it. After all, it is precisely for the simple classic taste that jellied meat is so appreciated and loved.
You can prepare delicious jelly not only by the traditional method of cooking in a pan. The dish is no less appetizing if you cook it in a slow cooker. So, if you have this innovative miracle of technology in your home, you can safely use it in preparing jellied chicken leg joints.
Ingredients
- Legs – 5 pcs. large size.
- You can add chicken necks and heads - 2-3 pieces each.
- Hams – 3 pcs.
- Garlic – 5 cloves.
- Carrots – 1 pc. (large).
- Salt – 1 tsp.
- Bay leaf – 3 pcs.
- Black peppercorns - 6-8 pcs.
Secrets of the Cook
- If you are planning to prepare jelly from chicken legs, then you can easily add necks, heads, tails, etc. to the dish. This “cold” option is considered economical; you will spend a minimum of money on it, but will not lose at all in the taste of the dish. Moreover, the necks will add special tenderness and softness to the jellied meat, and the tails, paws, and heads will help the jelly to harden faster, without the help of gelatin.
- All chicken parts that will be used when preparing “cold” must be fresh and well washed. This is especially true for chicken legs. They must be thoroughly cleaned with a knife to remove skin, film and claws.
- The prepared jellied meat should be stored in a cool place, preferably no longer than 3-4 days. Otherwise, the dish may spoil or begin to lose its special taste.
That's all the secrets of preparing the famous holiday dish. You won’t be ashamed to show off your jellied chicken feet, cooked according to the recipes we provide, to your family and friends. Cook for your health, and most importantly, eat with pleasure.
Enjoy your meal!
Few people know that chicken feet contain special collagen, which perfectly helps people with joint diseases. Instead of swallowing tablets with chondroitin and glucosamine, eat paws. The recipe for this dish, which is not a shame to put on the holiday table, is not very complicated. You just need to take into account that, along with chicken feet, you also need to stock up on drumsticks or thighs - this way your jellied meat will also be meaty and satisfying. Many housewives prefer to use rooster for this dish - it contains more collagen. For a kilogram of legs, you should take two drumsticks or one thigh (or leg).
The first thing we need to do is soak the paws in cold water for three hours. After this long water procedure, the paws are rubbed off from dark spots very easily. Then they need to be cleaned of films. We clean large carrots and chop them coarsely. Wash the onion, cut off only the dry top part and the lower roots, leaving the husk intact. Place the vegetables, legs and drumsticks together in a saucepan and fill with three liters of cold water. Cook for about two and a half hours. The main thing in this process is not to miss the moment of boiling of the liquid. Any foam that appears must be carefully skimmed off with a slotted spoon, otherwise the jellied chicken legs will turn out cloudy.
After two to three hours, turn off the heat. Strain the broth. We throw away the onion - it has already given up its golden color and aroma. You can cut out cute star-flowers from carrots and later decorate the finished jellied meat with them. Paws are also no longer needed - you can give them to pets. But we remove the meat from the shanks or legs, separate it into fibers and return it to the broth.
Put the pan on the fire again. Season the broth with bay leaf, allspice, chili (on the tip of a knife), and salt to taste. Cook for another forty minutes. We check the jellied chicken feet for thickening: if a teaspoon of broth under your fingers is viscous, like liquid glue, then the dish is ready. If it happens that the liquid does not want to harden, add gelatin diluted in cold water, then cook for another 10 minutes. Cut two or three cloves of garlic lengthwise into slices, coarsely chop the parsley. Add these new ingredients to the viscous broth and cover the pan with a lid. Turn off the heat and let sit for five minutes.
Pour the broth into molds. When it cools to room temperature, put it in the refrigerator. Decorate the finished dish with carrot flowers and fresh herbs, and halves of boiled quail eggs. Serve jellied chicken feet along with mustard or horseradish. You can paint the surface of the dish with a mayonnaise grid. You can serve pickled vegetables as an appetizer with jellied meat.
And now some tips. Salt the broth intensively: once frozen, it will be just right. You can make the dish layered. When the broth has cooked for the required time, remove and remove the bones from the chicken legs. Pour the jellied meat into molds like this: put meat fibers on the bottom, and chopped garlic cloves on it. Fill it all with broth. If the dish, after standing in the refrigerator for several hours, is still not frozen, proceed as follows. We heat it and strain it. We send the meat back into the molds, and add half a spoonful of gelatin, previously diluted in 100 ml of cold water, to the liquid. Warm the broth over low heat, but do not boil. Then we pour the meat into the molds.
Nowadays, few people serve traditional dishes that require lengthy or complex processing, cutting and cooking of products, preferring to buy ready-made jellied meat, for example. Although truly delicious jellied meat can only be prepared at home, and not necessarily from beef or pork legs.
A tasty and inexpensive jellied meat can also be made from chicken paws. In addition, it is extremely useful because it contains a special type of very high-quality natural collagen, which is necessary for absolutely everyone, and especially for those who suffer from joint diseases.
Jellied chicken feet can compete with expensive pharmaceutical preparations with chondroitin and glucosamine. Such jellied meat is not only a relatively light, healthy and budget-friendly dish, but also a dish that is quite capable of becoming a decoration for a festive table.
In addition to the paws themselves, you will also need chicken thighs and drumsticks to make the jellied meat even tastier.
What are the benefits of jellied chicken feet?
According to Japanese scientists, broth made from chicken feet helps lower blood pressure, since the feet contain the most protein, which helps normalize pressure in the arteries.
And the bones of the paws contain, as mentioned above, the maximum percentage of collagen, which contributes to the elasticity of human ligaments, joints and skin. And the older we get, the more relevant this is, so this dish should certainly be present in the diet of older people.
In addition to collagen and protein, chicken feet and their processed products contain choline and a whole complex of vitamins C, E, A, K, PP, B vitamins, as well as important minerals: iron, magnesium that helps fight stress, calcium for bones, zinc for skin health, natural antioxidant selenium, performance-enhancing potassium, as well as copper, sulfur, phosphorus, sodium and manganese.
With such tangible benefits and low cost of the product, it is also suitable for those trying to lose weight: the calorie content of chicken feet of this product is only 215 kcal.
How to cook healthy, tasty and beautiful jellied chicken legs
| Ingredients | Quantity |
|---|---|
| Chicken feet - | 700 g |
| Chicken fillet or drumsticks - | 600 g |
| Onion - | medium sized head |
| Medium sized carrots - | 1 PC. |
| Garlic - | about 4 cloves or to taste |
| Peppercorns - | 10 pieces. |
| Lavrushka - | 3 leaves |
| Salt - | 1 tbsp. l. or to taste |
| Parsley - | 1 bunch |
| Cooking time: 420 minutes | Calorie content per 100 grams: 220 Kcal |
Place the chicken legs in cold water and leave them in it for 3 hours so that you can easily scrape off all the dirt from them. After washing, remove the films from the clean paws and place them in a deep container of at least 3 liters.
Coarsely chop the washed and peeled carrots into several pieces. Wash the onion, cut off the dried top and bottom without completely peeling it, place the vegetables, fillets or drumsticks in a pan with the prepared legs, pour in 3 liters of cold water and cook for about 2 or even 3 hours.
An important point when cooking is not to miss when the water boils. To avoid clouding of the broth and maintain its transparency (which is necessary for the beautiful appearance of jellied meat), all foam and scale that forms when the broth boils must be carefully and thoroughly removed.
After 2-3 hours, remove the pan from the stove and strain the broth. The onion, which gave the broth its aroma and golden hue during the cooking process, should be discarded, and the carrots can be set aside to decorate the dish.
The paws themselves are also not useful, and the rest of the boiled meat needs to be taken out, separated into fibers and put back into the broth.
Season the chicken broth with spices and simmer over low heat for at least half an hour or forty minutes, then remove from heat and check how the jellied meat has thickened.
This is done like this: cool a teaspoon of broth so as not to burn yourself, and check with your fingers - the consistency of the broth should become viscous, resembling a paste. If, however, the jellied meat has not frozen properly, this can be corrected with the help of gelatin, which must be boiled together with the broth.
Then cut the peeled garlic into pieces, chop the parsley coarsely, add them to the broth and cover with a lid, allowing to stand for a short time. Pour the finished broth into suitable forms and cool.
Garnish, if desired, with the remaining boiled carrots cut into stars or circles, halves or slices of boiled eggs (quail eggs can be used) and fresh herbs. Place in the refrigerator.
Jellied chicken legs should be served with horseradish and mustard; you can also serve it with pickled vegetables. Before serving, additionally (optional) decorate the surface of the dish with mayonnaise.
Amazing recipe for jellied meat in a slow cooker
Products:
- Large chicken feet - 5 pcs.;
- If desired, necks and heads - 2-3 pieces each;
- Chicken legs - 3 pcs.;
- Garlic - 5 cloves;
- 1 large carrot;
- Laurel - 3 leaves;
- Black peppercorns - 6-8 pcs;
- Salt.
Before cooking, chicken legs should be processed in exactly the same way as in the traditional recipe: soak for 3 hours in cold water, wash and scrape thoroughly, removing films and dirt.
If it is decided to add heads and necks to the paws, then they must first be tarred on an open fire from a gas burner or using fire from special flammable tablets, etc. funds, then wash thoroughly.
Place the prepared chicken parts in a slow cooker and pour 1.5 liters of water into the bowl so that it only slightly covers the meat. Add salt and pepper to taste and set the timer in the multicooker for 5 hours on the “Stew” mode.
In the meantime, the carrots need to be peeled and placed in a bowl for cooking no earlier than 3 hours from the start of stewing the chicken.
When the jellied chicken legs are ready, you need to remove all the chicken parts from the broth, separate the meat from the skin and bones, chop finely or separate into fibers.
Arrange the meat evenly among the jelly molds, then remove the carrots from the multicooker, cut them into circles, shape them into shapes if desired (for example, stars), carefully place the carrots on top of the meat.
Carefully pour the broth on top, which must first be strained. Add peeled and finely chopped garlic cloves to each form with jellied meat.
Let it cool first at room temperature, and then in the refrigerator for 6 - 8 hours until the dish has completely hardened. You can also serve jellied chicken paws with herbs, mustard, horseradish, halves of boiled eggs, and pickled vegetables.
What to do if the chicken jellied meat is not frozen?
Despite experience, any housewife may encounter a problem when jellied meat prepared according to all the rules and a familiar recipe for some reason does not want to harden.
What to do? To correct the effect, it is necessary to identify the cause. Any experienced professional chef will name only two main reasons for failure with a jellied dish.
The first and most common reason is a proportion imbalance, in which the ratio of liquid and meat ingredients is incorrect. It is important that there is no more water than necessary; it should only slightly cover the layer of meat and bones during cooking.
In order for the proportions to be maintained during cooking, the heat must be reduced after boiling, the foam must be skimmed off, and then the pan (or other container) must be tightly covered with a lid.
The second, not much less common reason for failure is that the jellied meat simply did not have time to finish cooking, and the broth is not saturated with the required amount of gelling substances from meat products rich in them.
It’s very easy to check if the broth is ready to set: you need to pour a little liquid into a plate and put it in the refrigerator for 20-30 minutes. If the broth has frozen, then the jellied meat will have the desired consistency, and if not, then the contents of the pan need to be boiled to the optimal state.
The broth needs to be salted a little more generously than you usually salt the soup - when it freezes, the taste of the jellied meat will be optimal.
You can please your guests by preparing puff jellied meat: when the broth is completely ready, separate the meat from the bones and disassemble it into fibers. Place the meat in one layer, then a layer of chopped garlic on top, pour in the broth, and cool until tender.
If the dish is still not frozen after several hours in the refrigerator, you need to fix it: heat it and strain.
Place the meat back into the molds, and add half a tablespoon of gelatin, previously diluted with 100 ml of cold water, to the liquid broth.
Heat all the liquid over low heat, avoiding boiling, then pour the meat back into the molds and leave to cool until thickened.
Bon appetit!
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