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!
Recently, traditional medicine has begun to conquer the modern world. Even with complex diseases, you can find recipes from our ancestors based on treatment with natural materials. But are all the old methods really that useful? And now there are many debates on this topic. For example, is the jellied chicken feet good for joints?
The benefits and harms of jellied meat for joints have many controversial issues. And in some cases you need to ask yourself the question: “Are you ready to sacrifice one disease for another?” What is the reason for this opinion and what are the benefits and harms of jellied meat?
Properties of jellied meat
Jellied meat is a protein-rich product. Proteins are produced from the meat and bones of animals. And they have the same benefits for human bones and joints. As the ancestors said: “Wedge with wedge.”
In addition to protein, jellied meat contains a powerful element - collagen. Its action is very well known in the fight against aging of skin tissue. Since it has the property of restoring cells, making them more resilient and elastic, this element is necessary not only for skin cells, but also for joints and bones. After all, if the joints begin to lose their elasticity and the bones wear out, this will cause a lot of painful sensations.
This delicious dish contains vitamins such as A, P, C, B, and especially those varieties that do not disappear when exposed to temperature. Among microelements, there are such rare substances as copper, rubidium, boron, vanadium, aluminum and phosphorus.
Jellied meat is considered an excellent remedy for joints. Most often it is prepared from various meat or chicken parts. And note, the medicine for arthrosis is made from dried and ground bones, ligaments, joints and cartilage of animals.
Contraindications
The benefits and harms of jellied meat are comparable. Unfortunately, we cannot say that this dish is only beneficial. Jellied meat for arthrosis is an excellent remedy. Healthy people should not be afraid to use this remedy for joints. But, equally, it can harm other organs that already have some problems.
To a large extent, this product consists of animal fats and carbohydrates. This means that the product is difficult for the gastrointestinal tract:
- Fat tends to take a very long time to digest and absorb. A mixture of bones, cartilage and other things requires more stomach acid to process. This causes a lot of work on the stomach, which can have a negative impact on gastrointestinal diseases.
- A heavy product also places a serious burden on the liver. And the stress of this organ affects the functioning of the gallbladder and spleen. As a result, stone formation processes may intensify and the work of the ducts may slow down. For people with liver problems, it is better not to indulge in this dish.
- Jellied meat is rich in calories, which can lead to the formation of new fat cells in the body. This contributes to excess weight gain, which is contraindicated in obesity. In such cases, jellied meat is not very useful.
- The dish also contains a large percentage of cholesterol. This negatively affects the functioning of the cardiovascular system. It is dangerous for those who have problems and diseases in this area.
Of course, the benefits and harms of jellied meat are determined by the amount of food taken and its composition.
Chicken, and especially jellied chicken feet, is good for joints and causes almost no harm to other organs. While beef is the most difficult to digest and can harm people with the above problems, especially if you eat large bones. Low-fat pork is healthier for the ligaments; it contains most of the collagen. However, it is rich in cholesterol.
Collagen, which is essential for joints, is found in the jellied jelly itself. Regular jelly (namely gelatin) will have similar properties. It also prevents the loss of elasticity of the ligaments, but at the same time it is not so fatty and high in calories.
The least harmless (not counting chicken) consequences for the body will be fish jellied meat. It will replace all heavy meat fats, but at the same time will be rich in light protein. It also contains Omega-3 fat, which helps synthesize elements that relieve pain and inflammation when treating joints.
Recipes
If you are still sure that using jellied meat will have one benefit for your body and that the harm to you will be insignificant, then you need to learn more about its preparation.
Most often, this dish is prepared from leftover chicken or meat carcasses, bones, cartilage, ears, tails, chicken legs and wings, heads, offal, etc. The whole point is systematic, long cooking over low heat. With this heat exposure, the vitamins will remain in the composition, and the solids will disintegrate.
The meat will separate from the bones, they, in turn, will boil down all the useful substances, and the cartilage and ligaments will become very soft. By the way, it is recommended to use cartilaginous bones, they contain more collagen and they boil so much that you don’t need to throw them away. All this fat is considered the most useful in the whole dish. It should become viscous without adding gelatin and set on its own in the refrigerator.
Cook the dish for more than 5 hours in a 1:2 ratio with water, over low heat so that the water does not evaporate. An hour before cooking, add seasonings. Next, the inedible remains are removed, and the rest is allowed to brew in the refrigerator.
From chicken feet
We bring to your attention a recipe for jellied chicken feet to treat joints:
- 1 kg. Leave the chicken feet in boiling water for a couple of minutes to make it easier to remove dirt.
- Place the legs and 2 chicken thighs in the pan (you can use one quarter or a pair of legs).
- This is filled with 3 liters of water. You need to bring the broth to a boil, while not forgetting to remove the scum. This manipulation is necessary for a transparent, aesthetic appearance of jellied meat.
- While still boiling, add 1 peeled whole carrot and 1 clean onion in the peel (this will also add appetizing and aroma to the broth).
- Next, cook for 3 hours over low heat. Half an hour before cooking, add salt and pepper.
- You can use more salt, because when cooled, the taste sensations are dulled, and the salt will be less noticeable.
- After the time has passed, the broth is filtered and left to thicken in a saucepan over low heat.
- You won't need chicken feet anymore. We remove the meat from the thighs and, if desired, either cut it or grind it.
- The onions are discarded and the carrots are cut into slices for decoration (tomatoes and eggs can also be used).
- The chicken is placed in small molds or poured into one large bowl. Next, lay out the carrots, add herbs and garlic.
- All this is poured with broth and placed in the refrigerator overnight.
- The jelly is served chilled, with horseradish or mustard.
Fish jellied fish
Any type of fish can be used.
- Carefully wash the fish and remove scales (do not throw them away). We cut it up and remove the giblets (throw them away).
- We wash the scales and put them on the fire until they boil. At this time, cut the fish into pieces, do not use the tail and head.
- When the scales boil, boil them for about half an hour. Then we strain.
- Place the fish in a pan in layers and fill it with broth to remove the scales.
- Bring to a boil, skim off the foam and place on low heat.
- Add peeled carrots, onions and herbs one by one. Sprinkle with different types of pepper and salt.
- We cook all this, depending on the type of fish. Pilengas and crucian carp are cooked for 30 minutes, carp and pike for about an hour.
- After cooking, strain everything and place the fish in molds or a deep plate. Pour broth on top.
- Decorate with herbs, carrot rings, and egg slices. Place in the refrigerator to harden.
- Serve with onions and bread, mustard or horseradish.
Such universal recipes should be regularly used in food to treat joints. But if you are not sure about the benefits of this dish for your body, then it is better to refrain from regular use. Although no one forbids preparing such wonderful jellied meat on holidays.
The opinions of doctors on this matter do not agree. They argue that each case of using jellied meat for joints requires a separate approach. A healthy person can easily eat meat or jellied chicken feet, because the benefits of jellied meat are really great, but for those who have chronic diseases of internal organs, it is better to consult a doctor.
Classmates
Many housewives prepare jellied meat for the holidays or just to pamper their loved ones. It is served with horseradish, mustard, fresh herbs and, of course, black bread. Usually it is cooked from pork legs, but jellied chicken legs, prepared according to our recipe at home, turns out much faster and is in no way inferior in taste.
Ingredients
- Beef pulp - 800 g
- Chicken thigh fillet - 350 g
- Chicken feet – 1.5 kg
- Bay leaf - 2 pcs.
- Peppercorns - 10 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Salt - to taste
- Garlic - to taste
Information
Servings - 6
Cooking time - 4 hours 0 minutes
Jellied chicken feet: how to cook
Pour cold water over the chicken legs and leave for 30 minutes, drain the water, peel off the skin, remove the claws, and place in a deep pan.
Add beef and chicken, add water so that the water is 5 centimeters above the meat, approximately 2.5 liters. Place over medium heat without a lid until it boils. Drain the first broth, pour in the same amount of cold water.
As soon as it boils, reduce the heat to low, remove the foam, add the peeled onions and carrots. Cover with a lid and cook for 3.5 hours. It is important that the broth does not boil, but simmers!
30 minutes before cooking, add bay leaf, peppercorns, and salt to taste.
Remove the beef and chicken from the broth, strain the broth, and discard the chicken legs. Cut the slightly cooled meat into small pieces.
Place finely chopped garlic on the bottom of the jellied bowl.
Carefully pour in the broth. Leave to cool completely at room temperature, then cover and refrigerate for at least 3 hours. It may take more or less time, check during the hardening process.
Now you know how to make jellied meat using chicken feet. It is very tasty served with horseradish or mustard.
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!
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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