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!
Who among us doesn’t like to enjoy delicious jellied meat? When the rich transparent jelly vibrates in the plate, it’s as if it’s asking to be put into your mouth :) And if you also season it with mustard, horseradish or a teaspoon of vinegar, you get real yummy.
In addition to its excellent taste, jellied meat is also very healthy. It is recommended to use it more often for everyone who suffers from joint diseases.
But not everyone knows how to cook jellied meat. Although there is nothing complicated in its preparation.
Let's find out today how to cook chicken jellied meat from legs so that it turns out tasty and rich without adding gelatin.
When you serve this dish on the table, your culinary talent will be appreciated by your friends and family.
So let's get started!
Ingredients:
- 2 kg chicken feet;
- 800 g chicken breasts;
- 3 carrots;
- 3 onions;
- 4 small heads of garlic;
- Salt and spices to taste (pepper, mustard, bay leaf, salt).
The listed quantities of ingredients are perfect for preparing jellied meat in a 6-liter saucepan. If you plan to prepare less of this delicious snack, then you should reduce their quantity in proportion to the volume.
Preparing chicken jellied meat
1. First of all, you need to trim the claws from the chicken feet. To do this, you need to take special kitchen scissors and trim each claw to the very root:
2. After removing the claws, you need to remove the rough outer skin from each paw. To do this, you need to pour boiling water over all the paws, hold them in it for a couple of minutes, after which the skin can be easily removed, like a stocking.
In this case, you should be careful not to leave pieces of rough skin on any of the paws.
3. Place the processed legs in a saucepan, where you also add chicken breast meat.
4. Fill the pan with the legs and breast meat with water, put on the fire and bring to a boil.
5. At the beginning of boiling, foam forms on the surface of the water. It must be carefully collected with a spoon or slotted spoon and removed from the pan so that the broth is clean and transparent.
6.After the foam has been removed, you can add carrots and onions, cut into large pieces:
Vegetables are chopped coarsely so that they can be easily removed from the broth after cooking. They are needed only to give the broth additional flavor and aroma.
7. Add spices to the broth - hot pepper, allspice, a teaspoon of mustard seeds, salt, stir and reduce the heat slightly.
When you add salt, do not forget that some of the broth will boil away during the cooking process. Therefore, you need to salt carefully so as not to oversalt.
After this, cover the pan with a lid and leave to simmer over low heat for 5-6 hours.
15-20 minutes before the end of cooking, add a few bay leaves to the pan.
8. After the allotted time has passed, the stove can be turned off. Open the lid and carefully use a slotted spoon to remove all the contents from the pan into a bowl or saucepan of suitable size for further cooking.
9. All contents must be sorted quickly so that the meat does not cool down by hand, chopping the meat and separating it from bones and uncooked cartilage.
To prevent the broth from cooling down during the process, you can cover it with something or leave it on a very low heat so that the broth does not boil.
After the meat has been sorted, you need to add the garlic crushed in a garlic press:
10. After this, the meat and garlic should be divided into portioned trays and filled with broth.
Jellied meat or jelly is a favorite snack for many guests at the holiday table. Cooking allows you to experiment with flavor and decoration, resulting in a mouth-watering culinary masterpiece.
In the article you will find words synonymous with jellied meat. You will see the word “aspic”, which is synonymous with jellied meat, just like the word “jelly”.
Today you will learn different recipes for chicken aspic, or rather, from its parts. Each housewife will be able to choose for herself the recipe that will become not only a hit but also a favorite for many years.
In this article we will look at the most popular recipes:
Chicken jellied meat (chicken legs) - a delicious and simple recipe without gelatin
We will need:
- Chicken legs - 5 pcs.
- Carrots - 1 pc.
- Onions - 2 pcs.
- Black pepper - 12 peas
- Garlic, bay leaf, salt
Jellied chicken legs - preparing the recipe step by step
- Fill the prepared chicken legs with water, add onions, carrots, black pepper, bay leaves, salt and put on fire. First cook over high heat, and after boiling, reduce the heat and continue cooking for 1.5 - 2 hours over low heat. Be sure to remove and remove the foam.
2. We take out the cooked legs and look: the meat should come away from the bones well. Remove the skin and cut the meat into small pieces.
3. Strain the cooking liquid from the meat into a cup.
4. Cut the carrots into circles and place them on the bottom of the dish in which we will make jellied meat. You can put some green leaves.
5. Place pieces of chicken meat on the carrot circles.
6. Pour the strained cooking liquid over the meat in the bowl.
7. Add squeezed garlic and level the surface. Place the cooled contents and dishes in the refrigerator until the morning.
8. The next day, we take the dishes out of the refrigerator, touch them with a fork and determine that the surface is quite elastic - as it should be.
9. Separate the jellied meat from the walls of the dish with a knife.
10. Cover the dishes with a plate and turn them over.
11. We wait a little and watch when the contents slide onto the plate.
12. Chicken jelly is ready. We cut off a piece and admire its contents, try it and say: Delicious!
How to cook chicken jellied meat - recipe with gelatin
Ingredients:
- Chicken drumsticks – 1200 kg
- Carrots - 2 pcs.
- Onion - 1 pc.
- Seasoning, garlic, salt - to taste
- Gelatin
- Mayonnaise
- Greens for decoration
Cook chicken shanks for 1 hour with onions and carrots, add bay leaves 15 minutes before the end of cooking. We separate the meat from the bones and disassemble it into pieces. Strain the cooking liquid.
Preparing the recipe
- Pour gelatin with warm broth at the rate of 1 tablespoon per 1 glass of broth. Leave to swell. Then mix it with the broth.
2. Pour 0.5 cm of broth into the bottom of the mold and put it in the refrigerator to harden.
3. Pour broth into mayonnaise and stir.
4. Pour out some broth. Add 1 tbsp to the remaining broth. spoon of vegetable seasoning and squeeze out the garlic cloves.
5. Carrots cut into strips with a vegetable cutter and rolled into rolls (roses) for decoration.
6. Take the mold with the frozen layer of broth out of the refrigerator and lay out the roses and green leaves. Then fill it with a 0.5 cm layer of poured transparent broth and put it back in the refrigerator to harden.
7. And the next layer (third) is a layer of mayonnaise diluted with broth. We put it in the refrigerator.
8. Take the mold with frozen layers out of the refrigerator and lay out the meat. Pour broth with vegetable mixture and garlic on top of the meat. Place in the refrigerator overnight.
9. Remove from the refrigerator and lower the mold into hot water. Cover the top with a plate and turn over. The contents come away well from the walls of the mold.
10. Chicken jelly with gelatin is ready.
Jelly from chicken feet - delicious video recipe
Chicken jellied meat (aspic) - a delicious recipe for the whole family
Meet chicken aspic, which is quite dense and holds its shape well. The recipe contains gelatin, so you can cook it from a whole chicken or other parts of it.
Ingredients:
Preparation
- Place the prepared chicken meat into boiling water. No need to add salt yet. Place the washed and peeled carrots entirely in a pan of water. Wash the onion, but do not peel it, and also put it in the pan. Onion peels will give the broth a golden hue. Put all the spices into the pan.
- As soon as the water boils, turn the heat to low. The broth should not boil, otherwise it will be cloudy and will boil down quickly. Leave the lid half open. Cook the broth for 2 hours.
3. After 1.5 hours of cooking, add 1 tbsp. spoon of salt.
4. If the meat easily separates from the bone, it means it is ready. We take out the meat and let it cool a little.
5. Strain the broth through a fine sieve or cheesecloth.
6. Separate the meat from the bones and skin and cut it into small pieces. Salt if necessary.
7. Pour gelatin with half a glass of cold water and let it swell for 20 minutes.
8. You may have a question: How to correctly calculate the amount of gelatin? Because the volume of meat you have may be different and not the same as in this recipe. Therefore, know that 25 - 30 grams of gelatin are taken per 1 liter of broth.
When you take 25 g of gelatin, the aspic will not be so dense. There are people who love jellied meat just like this, so that it shakes (swings).
9. Divide the pieces of meat into two containers.
10. Place decor from boiled carrots on top of the meat. You can add green peas or corn if desired, or green parsley leaves.
11. Combine the swollen gelatin with the broth and stir well until smooth over low heat. We do not bring it to a boil, otherwise the gelatin will lose its veining properties.
12. Carefully pour the broth into containers so as not to spoil the decor.
13. Place the cooled aspic in the refrigerator overnight. The next morning the chicken aspic is ready.
14. The aspic cuts well and holds its shape remarkably well.
Make this aspic for your family - you won’t be indifferent!
Jellied chicken gizzards - a simple jelly recipe
Check out a decent and budget-friendly version of chicken aspic. The dish will decorate the holiday table well and will undoubtedly be suitable for weekdays.
Ingredients:
- Chicken stomachs - 1000 g
- Chicken breast frame - 1 pc.
- Carrots - 1 pc.
- Onion - 1 pc.
- Garlic - 3 cloves
- Gelatin – 25 g
- Bay leaf - 4 pcs.
- Allspice peas - 4 pcs.
- Pepper mixture - 6 pcs.
- Water - 2 liters, salt - to taste
Preparation
- We clean the stomachs, remove all yellow films from them and wash them thoroughly.
2. Clean stomachs and chicken breast without meat - place in a 3 liter pan.
3. Pour water into the pan so that it covers the contents and place on high heat. Bring to a boil, skim off the dirty foam and pour out the water. We wash the stomachs under running water and put them back into the pan.
Pour clean water into the pan again, add: carrots, onions, spices, garlic. Cook the contents for 2.5 to 3 hours. First, turn on high heat and bring to a boil, then reduce it and cover loosely with a lid. After 2 hours of cooking, add 2/3 tbsp of salt. spoons.
4. Using a slotted spoon, remove the contents onto a plate.
5. We do not use the chicken breast bone, but cut the gizzards into pieces the size as in the photo. At the bottom of the molds we put decor from figurines of carrots and green leaves, and sprinkle pieces of stomachs on top.
6. Strain the broth and mix with pre-soaked gelatin. Stir over low heat as in the previous recipe. Pour the broth into the bowls with the stomachs. Place the cooled bowls and contents in the refrigerator overnight.
7. In the morning, take out the molds, separate the aspic from the walls with a knife and turn it over onto a beautiful dish. We see a decoration made of carrot hearts.
8. On the second plate there is a decoration made from the leaves of a sprig of parsley.
9. Cut off a piece and see a hearty dish of stomach meat.
Chicken gizzard aspic is ready at home.
Chicken aspic with horseradish
Horseradish gives the jelly a special taste and stimulates the appetite. The recipe is rare and interesting.
Ingredients:
- Chicken fillet – 300 g
- Table horseradish - 100 g
- Natural yogurt – 100 g
- Gelatin - 1 package
- Curry - to taste
- Sugar, salt, pepper, herbs - to taste
Preparation
- We clean the chicken fillet from fatty fibers and wash it.
2. Cut the chicken meat into small pieces.
3. Place the pieces in boiling salted water and cook for 15 minutes.
4. Meanwhile, take gelatin and prepare it according to the instructions on the bag. Pour it into a container and pour warm water, stir and leave to swell.
5. Place horseradish in a cup and add yogurt to it for a delicate taste (you can add sour cream or cream).
6. Stir horseradish with yogurt and add a pinch of salt and a pinch of sugar.
7. Then add 2 tbsp. spoons of swollen gelatin and mix.
8. Pour the mixture into a saucepan and put it on very low heat to slightly dissolve the gelatin, but do not bring it to a boil.
9. Take a silicone mold with many small molds. Fill the bottom of each mold with the prepared mixture of horseradish, yogurt and gelatin. Place the completed form in the refrigerator.
10. Into container. where the chicken meat is cooked, add curry and a little black pepper. We need a colored broth, not a clear one.
11. Add the remaining gelatin to the hot broth with chicken and turn off the heat.
12. Take out the mold with the frozen and thickened layer at the bottom of the molds.
13. Using a spoon, take the meat out of the broth and put it in all the small molds.
14. Pour broth on top of the molds with a spoon. Place the mold in the refrigerator to harden.
15. After hardening within 1 hour, take out the mold, cover with a plate on top and turn over. We release the aspic from the mold and here it is in front of you.
16. Make a bright accent in the middle of the plate with fresh dill.
You have learned the secret of making chicken aspic with horseradish.
Chicken aspic with decoration - video recipe
The aspic turns out beautiful and tasty.
At first glance, preparing jellied meat seems like a long and labor-intensive process. But you begin to appreciate the effort spent the very next day: jellied meat that has been cooked all day can be eaten for a whole week, depending on the quantity you prepared. And the difficulty of cooking is only apparent: put all the ingredients in a saucepan, put it on low heat, and for the next 5-6 hours you can forget about the dish you are preparing and do other things. In addition, the cooking time can be significantly reduced if you cook not beef jellied meat, but jellied chicken feet.
Cooking steps:
2) Place all the ingredients in a saucepan and add water so that the water only slightly covers the contents. There is no need to add water during the cooking process. Add salt and put the pan on the fire. After the water boiled, I lowered the heat, covered it with a lid, and had the opportunity to do something else for the next 3-4 hours. This time is indicated for store-bought chicken legs. Homemade chicken, as well as soup or old chicken, will take longer to cook.
After three hours, the legs have already boiled enough and you can begin the final stage. Peel the onion and garlic. Cut the onion into several parts and put it in a saucepan. Squeeze the garlic through a garlic press. Let's cook for another half hour.
Ingredients:
Chicken legs – 4 pcs., chicken legs – 650 g., salt, pepper, garlic – 4-5 cloves, onion – 1 pc., bay leaf, spices, carrots for decoration.
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!
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