What function should you use to cook jellied meat in a multicooker? Jellied meat in a slow cooker - culinary traditions performed by modern technology

Cold dishes in snowy Russia are not limited to salads room temperature.

Our ancestors long ago noticed how tasty frozen meat broth.

We learned how to cook hearty, beautiful jellied meat, and decorate it with love and grace.

Jellied meats are not required special products, they are often cooked from the most accessible parts of meat and offal.

The use of some technical innovations in the cooking process, such as a multicooker, a pressure cooker, or a multicooker with a pressure cooker function, significantly reduces the time spent.

Jellied meat in a slow cooker - general principles of preparation

Properly prepared jellied meat should be rich, transparent and harden well without adding gelatin. Cooking jellied meat on the stove takes a long time and requires constant attention. The appearance of a multicooker in the kitchen greatly simplifies the cooking process. To cook real jellied meat in a slow cooker, you must follow some rules.

Jellied meat cooked from pulp will never harden on its own, so you should definitely add those parts of the carcass that increase its stickiness to the broth. Knuckles, legs, poultry by-products, especially legs, would be ideal ingredients. Heads are added to jellied fish; you can carefully wash them of mucus, but not clean them of small scales. river fish.

Do not forget about the correct proportion of water and meat products. For one kilogram of meat you need to take one liter of water.

The broth for jellied meat should not boil, he needs to be tormented Only in this case can you thoroughly boil the bones and boil the tendons, from which natural gelatin is released. Therefore, the multicooker mode must be set to “Stewing”.

The cooking time depends on the duration of cooking of the ingredients and is indicated in the recipe; it is advisable not to violate it.

The meat is laid out in molds or any suitable container, either sliced or separated by fiber; it would be ideal if part of the meat and jelly-forming components are twisted in a meat grinder, and then distributed in equal parts to the meat in molds and poured with chilled broth.

To add flavor and “satisfaction” to the spilled broth, you can add chopped garlic.

Decorate with figuratively chopped boiled carrots, green canned peas, rings boiled eggs or fresh herbs. Serving products are laid out along the bottom of the dish, pressed down with meat, and only then the broth is poured. You can glue the “decorations” with drops of very thick gelatin.

To harden, the jellied meat is chilled and placed in the refrigerator.

Served as independent dish, and as an addition to a side dish.

Chicken jellied meat in a slow cooker

Ingredients:

Chicken back– 300 grams;

400 grams of wings;

Three large thighs;

Small head of onion white onion;

Two bay leaves.

Cooking method:

1. Rinse the chicken meat under the tap, removing any remaining feathers from the skin with tweezers, and place it in the multicooker bowl.

2. Add bay leaves, peeled whole onion, add water and salt to taste. The water should be two centimeters above the level of the chicken.

3. Turn on the multicooker, setting the “Stew” mode for five hours.

4. Drain the cooked broth and use a slotted spoon to place the meat on a separate plate and cool slightly. Separating the chicken meat from the bones, disassemble it fiber by fiber and place it on the bottom of a prepared clean dish.

5. Pour the broth, strained through a fine sieve, into a bowl on top of the meat and leave to cool.

6. Place containers with cooled jellied meat in the refrigerator to harden.

Turkey jellied meat in a slow cooker

Ingredients:

A kilogram of chicken feet;

Turkey drumstick – 400 grams;

400 grams of wings;

Onion head;

Small sized carrot;

Bay leaf – 2 leaves;

Celery root.

Cooking method:

1. Scald with boiling water chicken feet, remove dead and rough skin, remove claws with scissors and rinse thoroughly under the tap.

2. Place the treated paws in a suitable enamel pan, pour in one and a half liters of water and set to cook.

3. During the boiling process, periodically remove the foam that forms on the surface.

4. When the water boils, reduce the heat to the lowest setting; the broth should not boil, and continue cooking for 4-5 hours.

5. While the water in the pan is boiling, place the processed turkey wings and meat into the cooking container of the multicooker.

6. Add a well-washed onion in the husk, you can remove only its top layer, peeled carrots and celery.

7. Pour in water, also one and a half liters, and cook for five hours with the “Stew” mode turned on.

8. Remove the saucepan with the cooked legs from the heat. The finished paws should fall apart, and the finished concentrated broth glue your fingers together. Place the meat from the bowl into a bowl and cool slightly.

9. Mix both resulting broths and strain into a separate bowl, add salt to taste.

10. Place boneless boiled meat chopped with a knife or separated into fibers on plates, add finely chopped herbs, chopped garlic and pour in broth. Lightly toss with a fork so that the herbs and garlic are evenly dispersed throughout the jellied meat and place in the refrigerator.

11. To add a special aroma and taste, you can add 1-2 teaspoons of Madeira wine to each plate of meat, stir, let the wine absorb and only then pour in the broth.

Jellied meat in a slow cooker from pork knuckle

Ingredients:

One pork knuckle, rear;

One pork leg;

Two small heads of onions;

Six black peppercorns;

Three bay leaves;

Canned green peas for decoration.

Cooking method:

1. Place the leg and shank in a saucepan or large bowl, pour cold water from the tap and leave to soak for 5-6 hours. The water should be changed periodically.

2. Cut the skin off the shank and scrape the leg with a knife on all sides, cutting off the rough skin in the hoof area.

3. Wash the processed meat under the tap and place everything in the cooking container.

4. Add whole onion, pepper, bay leaf, teaspoon fine salt and fill with water.

5. Turn on “Stew” by setting the timer for 8 hours.

6. From ready-made jellied meat Place the boiled leg and shank to cool, and strain the broth.

7. Separate the meat from the bones; the leg should be disassembled carefully, it contains a lot small bones, make sure that they all move away and do not get into the jellied meat.

8. Chop the leg and tendons with a knife.

9. Spread on the bottom silicone molds canned peas, place the meat disassembled into fibers and chopped pork leg with tendons on top.

10. Fill the molds with cooled broth and let the jellied meat set.

Prefabricated jellied meat in a slow cooker

Ingredients:

Two pork legs;

Half a kilogram of beef (pulp);

Whole chicken weighing up to 900 grams;

Large onion;

Three small carrots;

Six peppercorns;

Cloves – 4 pcs.;

Five cloves of garlic;

Three bay leaves;

One small celery root;

Three sprigs of parsley.

Cooking method:

1. Soak for three hours in cold water meat, legs and chicken. Beef and chicken can be soaked in one container, and legs in a separate bowl.

2. Using tweezers, remove feathers and feathers from the chicken.

3. Using a knife, carefully scrape the legs from all sides, paying special attention to the hooves and the area around them; rough areas of skin should be cut off.

4. Rinse beef and chicken with warm water. Chop the chicken carcass into pieces and chop the flesh big pieces.

5. Place the prepared pork legs in the cooking bowl of the multicooker, fill with water, preferably filtered, and turn on “Stew” for two and a half hours.

6. Open the multicooker, add pieces of pulp, chopped chicken, add peeled root vegetables, seasonings, spices, salt to taste and turn on the “Stew” mode again, only for six hours.

7. Remove the meat and strain the broth to remove spices and spices.

8. Finely chop the meat with a knife, carefully select the bones from the legs, especially small ones, and grind in a meat grinder. You can also grind 1/3 of the boiled meat in a meat grinder.

9. Take two glass or enamel rectangular bowls, put parsley in them, cut into thin rings boiled carrots.

10. Place on top, evenly distributing, beef and chicken, divided equally, the meat mixture rolled from the legs and fill with broth. The prepared jellied meat is enough for two molds measuring 25 by 30 cm.

11. You can add chopped garlic, carefully stirring only the broth with a fork or spoon, without touching the meat.

12. Place the containers in the refrigerator; if you cover them with lids, do this when the jellied meat has hardened a little, after about two hours.

Fish jellied meat in a slow cooker

Ingredients:

Two large silver carp heads;

600 grams of silver carp fillet;

Small carrot;

Medium bulb;

Bay leaf;

A couple of black peppercorns.

For decoration:

Fresh herbs parsley;

Canned green peas, brain varieties.

Cooking method:

1. Remove the gills from the heads, scrape off the remaining scales from the top with a knife and rinse the heads under running cold water.

2. Cut the peeled carrots lengthwise into two parts, remove the top layer of peel from the onion and wash under the tap.

3. Place in cooking container fish heads, root vegetables, spices, add water and salt. The water should cover the heads well, the level should be one centimeter above the heads.

4. Close the multicooker and turn it on, setting it to “Stew” for an hour.

5. Select small bones from the fillet, this is convenient to do with tweezers, cut into pieces and, putting them in a pan of salted water, put them on the stove to cook. When the water boils, skim off the foam, reduce the heat and bring to readiness.

6. Boiled fish fillet cut into small pieces, separate the meat from the boiled heads and mix it with the chopped fish.

7. Take any suitable dish, line its bottom with parsley sprigs, and place peas on top. Place chopped fish on top of the peas and pour the strained fish broth and let it harden.

8. Before serving, immerse the bowl of jellied meat in hot water for 1-2 minutes and carefully turn it over onto a serving plate. Garnish with herbs and remaining peas.

“Light” jellied meat in a slow cooker

Ingredients:

One kilogram of turkey neck and pork knuckle;

700 grams of pulp, pork;

Large onion;

Two medium sized carrots;

To taste: bay leaves, ground red pepper, ground peppercorns.

Cooking method:

1. Remove the skin from the knuckle and cut into several parts, rinse the necks and meat thoroughly, place together with the knuckle in a large saucepan and cover with water.

2. After three hours, drain the water, transfer the meat to a bowl and fill with water to the maximum level. Products are designed for 5 liter volume multicooker bowls.

3. Add unpeeled onion, carrots, seasonings, salt and spices to taste, everything except red pepper.

4. Set the “Extinguishing” mode on the panel for four hours.

5. Open the slow cooker, remove the meat and cool, and strain the broth.

6. Remove the still warm meat from the bones, cut into small pieces, it will be better if you disassemble it into pieces along the fibers.

7. Place the meat in molds and pour in the cooled broth.

8. Before laying out the meat, you can place carrots, herbs, or thin rings of hard-boiled eggs cut into half rings at the bottom of the prepared dish.

Jellied meat cooked in a slow cooker does not turn out as transparent as one cooked on the stove, but this drawback is very easy to correct if you resort to little tricks:

Before adding root vegetables, spices and setting the mode required for preparing jellied meat, put the multicooker in the “Soup” or “Cooking” mode for an hour, wait until the water boils, and do not forget to periodically remove the resulting boil. After the signal, remove the meat from the bowl, rinse and put it back into a clean container, add the rest of the ingredients and only after adding the required amount of water, set the multicooker to the “Stew” mode;

Lined with two layers of gauze on a sieve will not only help make the broth more transparent, but will also remove excess fat.

If the broth for jellied meat is not sticky enough, you can add gelatin diluted in boiled water to the still warm broth. To do this, soak instant gelatin V small quantity cold boiled water, for fifteen minutes. Then dilute it in hot water, pour into concentrated broth and mix thoroughly. For half a liter of liquid you need to take 20 grams of gelatin.

You can test the broth for stickiness by dropping a little liquid on your fingers. If your fingers stick together, then the broth is sufficiently concentrated and the jellied meat will harden without adding gelatin.

For fish jellied fish It is best to take fish that contains a small number of small bones: salmon, pink salmon or salmon.

It's easy to prepare jellied meat in a slow cooker. It is enough to put the food in the evening and set the “Stew” function. There is no point in enjoying the cooking process; all that remains is to take out the dish and cool it well. Each recipe for making jelly has its own subtleties.

Classic recipe for jellied meat in a slow cooker

Products:

1 kg of beef meat;
1 kg pork feet;
200 g carrots;
300 g onions;
2 parsley roots;
4 cloves of garlic;
4 bay leaves;
6 - 7 black peppercorns;
salt.

Thoroughly clean the pork feet. Place in the multicooker, fill with water. Next, activate the “Simmering” or “Extinguishing” mode. Let the legs cook for 4 hours.

Then add the meat and cook for 120 minutes.

Chop the onion coarsely or place it whole, carrots into large circles. Add parsley root and sprinkle with salt. Leave to cook for an hour. After 50 minutes have passed, add bay leaves.

Peel and finely chop the garlic. Cool slightly meat products, remove bones, cut thinly.

Place the meat in a large bowl and sprinkle with chopped garlic.

Fill with broth, stir thoroughly. Wait until it cools completely and place in a cool place for 6 hours.

Serve horseradish or mustard separately.

A light broth is obtained by adding a couple of lemon drops to it.

From pork legs and knuckles

Compound:

2 pork legs;
knuckle;
bulbs;
head of garlic;
medium carrot;
bay leaf;
5-7 black peppercorns;
salt.

Wash the knuckle and legs thoroughly and place them in the multicooker. Remove the skin first.
Peel the onion and carrots. Add pepper.
Drop the bay leaf.
To fill with water. Close tightly. Activate the extinguishing function.
Wait until it boils. Now you can add salt.
After 5 hours, take out the food.
Add garlic to the broth, wait until it boils and turn off.
Divide the meat into fibers and place in a container.

You can supplement the jellied meat with boiled carrots or a boiled egg. Fill with broth and wait until it cools. After an hour, cover the jellied container with a lid and put it in a cool place for 5 hours.

Exquisite homemade jelly served with herbs and horseradish.

Chicken jellied meat in a slow cooker

Chicken jellied meat in a slow cooker cooks faster than other types of meat.

Includes:

1.8 kg fresh chicken;
pork leg (if desired, replace with 20 grams of gelatin);
medium bulb;
carrot;
2 bay leaves;
5-7 black peppercorns;
1.5 liters of water;
salt.

Wash the chicken and leg well and place it in the slow cooker. Add chopped carrots, chopped onion, spices for aromatic broth. Fill with water, activate the “Extinguishing” function for 5 hours.

Remove cooked chicken meat and place to cool. Then remove the skin and bones.

pork leg, prepared vegetables remove from broth.

Peel the garlic, chop it into small pieces. Place in equal portions into a jelly bowl. Fill out 1⁄2 of the form small pieces chicken meat.

If you use gelatin instead of the stem, the component should be soaked in water and left for 20 minutes to swell. Then heat in the microwave for 10 seconds and mix with hot meat broth until dissolved.

Taste for salt and filter using a sieve. Pour the mixture into a container with meat and vegetables.

Place in a cool place for 4 hours.

The film of fat can be easily removed with a regular knife. It is recommended to remove only before use, otherwise the dish will dry out.

Jellied pork knuckle and chicken

The right combination of ingredients will give you true pleasure from homemade jelly. Chicken meat gives jellied meat a special taste.

Compound:

chicken leg;
3 liters of water;
large carrots;
bulb;
Bay leaf;
6-7 black peppercorns;
salt.

Select the shank according to the size of the bowl in the multicooker or cut it into 2 halves.

Rinse the knuckle thoroughly with water. It is advisable to leave the skin on for a gelling effect. Scrub lightly with a soft brush.

At the same time as the chicken, place the shank into the slow cooker.

Chop the carrots into large circles and cut the onion in half. Combine meat and vegetable products.

Start the stew mode, add pepper, bay leaf, salt.

Cook the jellied meat 6 hours in advance.

Remove meat parts and cool. Proceed to separation into fibers. Remove bones and skin first.

Place the meat in large containers and fill with filtered broth.

Leave until cool, then put in the refrigerator for 6-8 hours.

Beef

The multicooker will cook on its own; there is no need to constantly monitor the process.

Thoroughly wash and scrape off 800 g of pork legs with a knife. Rinse 1 kg of beef and chop into medium-sized pieces.
Place the pulp, one carrot and onion each, add a bay leaf and 7 black peppercorns. Fill with water, sprinkle with salt. Set the required mode, set the time to 1 hour.
Free time while the dish is being prepared can be used to boil 2 eggs. Cool hard-boiled eggs, peel and cut into 2 equal parts. Then place in jellied molds with the yolks facing up. Add peeled, finely chopped 4 cloves of garlic. Add stewed carrots cut into slices.
Thoroughly filter the finished broth and pour into molds. Cool at room temperature. Place in the refrigerator.
Before serving, garnish with parsley sprigs.

Turkey

Compound:

kilogram of chicken legs;
400 g turkey drumstick;
400 g wings;
onion;
medium carrot;
2 bay leaves;
celery root.

Cooking steps:

Scald the paws with hot water and remove the skin. Remove claws with scissors and wash thoroughly.
Place the paws into the pan and fill with 1.5 liters of water. Leave to cook.
Wait until the water starts to boil, reduce the heat to low. Leave for 4-5 hours.
Load wings and meat into the slow cooker. (Pre-process).
Wash the onion and place it into the multicooker along with the peel. Place carrots and celery root there.
Fill with 1.5 liters of water. Activate the “Extinguishing” mode for 5 hours.
The finished paws will fall apart, and the thick broth will glue the fingers together. Remove from heat. Transfer the meat from the multicooker into a container and cool.
Filter and combine the two resulting broths. Add salt if required.
Disassemble the turkey meat into fibers and place in molds. Add finely chopped herbs, grated or chopped garlic. Pour in broth. Stir a little with a fork so that the ingredients lie evenly in the pan. Place in the refrigerator after cooling.

Exquisite aroma and unusual taste can be achieved by pouring 2 tsp into the meat. wine, mix, let the meat soak, then pour in the broth.

Preparing a recipe from three types of meat

Includes:

2 pork legs;
0.5 kg beef;
900 g chicken;
large onion;
3 small carrots;
5-7 peppercorns;
4 things. carnations;
5 cloves of garlic;
3 bay leaves;
medium celery root;
3 sprigs of parsley.

Stages:

Soak the legs and chicken for 3 hours in cool water. Place the legs separately from other meat products.
Process the chicken, remove feathers and residues.
Be sure to scrape off the legs with a knife and remove rough areas of skin.
Wash meat products under warm water. Chop the chicken, then cut all the meat into large pieces.
Place pork legs in a slow cooker, fill clean water. Activate the extinguishing mode for 2.5 hours.
After this period of time, add the pulp, chicken, vegetables, seasonings, aromatic spices, salt and turn on the same mode, but now for 6 hours.
Remove the meat and filter the broth.
Finely chop 1/3 of the meat; Disassemble the legs, remove the bones, twist through a meat grinder. Just chop the rest of the pulp.
Choose 2 identical glass molds for jellied meat, volume 25*30 cm. Place greens and chopped boiled carrots inside.
Evenly distribute the beef and chicken, and the mixture of pork feet. Fill with broth.
Add finely chopped garlic, carefully stir the broth without touching the meat.
Transfer to refrigerator. Cover the dish with a lid no earlier than after 2 hours.

Jellied meat with gelatin

Gelatin added to jellied meat in a slow cooker increases the chances of speeding up the solidification of the dish.

Chicken legs 1 kg, beef 150 g, pork 150 g - wash, place in a multicooker.
Fill with 3 liters of water. Place the chopped onion. Activate the simmer function. Add some salt.
In 40 minutes, add 2 bay leaves, 5 allspice peas, 3 whole slices garlic
Soak 20 g of gelatin in a small volume of cold water (approximately 100 ml). After cooking, pour gelatin into the prepared broth. Stir gently until the granules dissolve.
Remove the onion, leave the broth with meat products in an open slow cooker for 40 - 50 minutes. Then take out the meat and leave to cool. Filter the broth.
Remove bones from meat and separate into fibers. Can be finely chopped.
Place 1/3 of the meat into large molds. Pour in the broth and leave until completely cooled.

Fragrant homemade jellied meat Place with gelatin in the refrigerator overnight.

Features of cooking in a multicooker: Redmond, Polaris

Features of the Polaris multicooker

Polaris multicookers are improved equipment that has multifunctional properties. They stand out for their ease of use. A clear display makes it possible to quickly learn all the subtleties and functions and correctly select cooking modes. The models differ in several modes.

Almost every multicooker has a delayed start option, a heating mode for ready-made dishes that maintains a suitable temperature throughout the day.

The technique is complemented by a colorful recipe booklet. With the help of the Polaris multicooker, you can make significant changes to the standard family menu, without additional hassle and wasting time at the stove.

Features of the Redmond multicooker

Redmond multicookers combine stunning design and optimal versatility. There are several levels of safety, which eliminates premature failure. If the water in the bowl runs out, the device turns off. Redmond appliances combine many functions; it is also possible to set the cooking time.

Each model is distinguished by individual functions: 3D heating, selection of temperature and time for cooking, automatic shutdown, heat maintenance, shutdown protection without a bowl, timer.

About the history of jellied meat

The distant predecessor of jellied meat is considered strong broth with meat and bones will be correct. Even ancient people used a similarity in their meager diet concentrated soup from well-cooked meat. Several thousand years ago rich broth served not only as excellent food for maintaining strength, but also as treatment for weakened people. The consumption of congealed broth prepared from the heads and limbs of livestock was practiced by the Slavic northern peoples, who long time arrived in search of food while hunting.

Jelly- that’s what it was called, they were carried in special bags. It was preserved in the cold for a long time, and if there was firewood and desire, it turned into soup. Nutritional properties jellied meat helped to restore the strength of the miners, so sometimes it served as a universal and basic food. Modern jellied meat, prepared from the meat of animals, birds and even fish, is just a Russian appetizer, taken as the basis for foreign desserts such as saltison, jelly, blancmange, marmalade. This recipe implies meat dish and there are many variations in the preparation of such jellied meat:

Chicken is the lowest in calories, but sometimes it hardens poorly and then you can’t do without gelatin;
Beef - it turns out darkish in appearance and is difficult to digest;
Three types of meat (veal, pork trotters, chicken)
Pork and beef - excellent homemade, but too high in calories;
Pork jellied meat with chicken is the best option for a slow cooker.

Let's focus on the last one - the most suitable for us, not only in terms of its taste, color and appearance, but also take care of the multicooker. The surface of the bowl requires careful handling - the ingredients we have chosen will not scratch the kitchen assistant from the inside.

Ingredients for preparing jellied meat in a slow cooker

Pork leg (hoof) – 1 piece
Pork knuckle – 1 piece
Chicken drumstick – 2 pieces
Bay leaf – 1 leaf
Carrots – 1/3 of a piece
Onion – 1 head
Salt – 2 measuring spoons
Garlic – 6 cloves
Black pepper (peas) – 6-8 pieces

Step-by-step preparation of jellied meat in a slow cooker:

We wash all meat products. Peel with a knife until uniformly pink, pre-soaked in cold water pork ingredients- It’s more convenient to do this at night.
Carefully, so as not to scratch the Teflon layer, place the meat on the bones in the multicooker pan, adding to it a head of unpeeled onion, a carrot, a laurel leaf and black peppercorns.
Fill the contents of the container with water up to the 3 liter mark, but no more, and cover with a lid.
Set the “quenching” mode with a timer for 4 hours. After some time, remove the meat foam and close the multicooker tightly; towards the end, do not forget to salt well.
Despite the fact that jellied meat in a slow cooker is made from chicken and pork, without adding meat dark varieties– the broth turns out to be cloudy in any case. A few drops lemon juice will lighten it slightly, but first you need to carefully remove the vegetables from the bowl so as not to crush them.
While the stewing process is nearing completion, chop the garlic as finely as possible.
At the timer signal, after making sure that the liquid has decreased in volume and the meat is moving well away from the bone, we remove it from the pan with special delicacy. Let cool.
There is no need to strain the broth not only through a colander, but also through cheesecloth (2-4 layers) if the meat products do not contain very small seeds- in our case there are such. Place the cleaned broth back into the multi-cooker container to bring to a boil.
We split the meat into fibers, separating it from cartilage, bones and anything else that is considered unsuitable at the discretion of the cook.
Distribute into a pre-prepared bowl for jellied meat meat pieces and sprinkle with garlic, but if desired, the bottom of the plates or bowls can be decorated with figures of carrots or eggs, as well as canned peas or corn.
Be careful not to get burned, fill the molds with the prepared broth and leave at room temperature until cool, and then place in any cool place.
Properly prepared jellied meat will certainly harden in 5-6 hours, even on a windowsill with an open window, provided that it is not the month of May outside. To quickly separate the jellied meat from the bowl, you need to warm it up a little - place the bottom in hot (not boiling water) water. The contents will slide out onto the dish unharmed, but there is no need to rush to serve the jellied meat in the first rows; after all, its basis is its own gelatinous material, and not gelatin.
Beautifully presented on a plate with a flat bottom or displayed in its own portioned bowls, jellied meat will attract the attention of guests, especially at a dinner party that involves alcoholic drinks. If you set up a gravy boat with a mouthful nearby, then in a matter of minutes it will all be eaten, and for the hostess there is no better praise than well-fed and satisfied faces.

About the benefits of jellied meat

It turns out that cooking jellied meat in a slow cooker is definitely a more convenient process that does not last so long compared to traditional cooking on the stove. The conclusion suggests itself: our jellied meat is correct! Saves energy and saves time for the cook.

After all, this is not the whole benefit of cooked jellied meat in a slow cooker.

Many scientific dissertations have been written and defended about the special properties of collagen as part of a dish. Collagen is an important protein responsible for the connective tissues of the body. The strength of the bones and the elasticity of the skin indicate that there are plenty of collagen fibers in the body, but in order not to disturb this idyll, the body needs to receive collagen from the outside in order to stimulate the production of its own. The best option V in this case is food, namely jelly-forming dishes: aspic, jelly, jellied meat. Moreover, pork collagen is absorbed better than beef collagen. Prolonged simmering of meat broth partially destroys important protein, but the necessary part of it will still come out of ready-made dish into the body. This does not mean at all that the portion needs to be increased. Neglect the rule: “Everything needs moderation!” – in this case it is not recommended.

The calorie content of jellied meat in a slow cooker is no lower than usual, and maybe higher. It is not always possible to remove fat from the surface along with the warbler in a closed bowl, which means: pork jellied meat contains a large number of cholesterol - this is important to remember.

Active people, especially athletes, should not deny themselves the pleasure of savoring an impressive portion of jellied meat - the bones will be strengthened, and cholesterol will be burned along with calories in the next run.

Cooking jellied meat will seem like nonsense when you have a slow cooker. Here you just need to prepare everything, load it, and then everything will prepare on its own for another couple of hours. Isn't it wonderful?

General cooking principles

To prepare delicious jellied meat, you will need a base - meat and something fatty like pork legs or chicken legs. Wash the ingredients and place in a bowl along with the vegetables that are in the list of ingredients.

Cook for the amount of time indicated in the recipe, then cool or add gelatin first (depending on the recipe). Disassemble the meat, chop the vegetables and put it all in a mold. Pour in the broth and refrigerate until completely frozen.

Delicious chicken jellied meat

Cooking time

calorie content per 100 grams

Yes, this dish will take quite a long time to cook. But this will not in any way affect the incredible result that can be obtained in the end. Try it!

How to cook:

Tip: you can add fresh herbs when pouring.

Pork jellied meat in a slow cooker

From this type of meat, they say, jellied meat is much fattier, more satisfying and richer. If this is what you've been looking for, be sure to save the recipe for yourself.

It will take 7 hours to cook.

One serving contains 61 calories.

How to cook:

Wash the legs and place in a bowl, cover with cold water.
Let it brew for about five hours. After this, use a knife blade or brush to remove all the dirt that has soaked during this time.
Place the legs in the multicooker bowl.
Wash the pork and remove films.
Place in one piece straight into the bowl.
Peel the carrots along with the onions and send the root vegetables there too.
Add salt to taste and allspice.
Pour in water and cook the jellied meat in the stewing mode for six hours and thirty minutes.
When time has passed and everything has cooled down a little, strain the broth.
Cut the meat into small pieces.
Cut carrots and garlic into slices.
Peel the boiled egg and also cut into rings.
Place meat, garlic with carrots and egg in layers in a mold.
Carefully pour in the broth and place in the refrigerator overnight.

Tip: You can use quail eggs for decoration.

Jellied meat in a slow cooker with the addition of gelatin

Of course, it’s easier to prepare with gelatin, because then everything will definitely harden and turn out great. So if you are worried that something will go wrong, use the following recipe.

It will take 1 hour to cook.

One serving contains 110 calories.

How to cook:

First of all, wash the meat thoroughly with running water.
Place in a multicooker bowl and add bay leaves, salt, and black pepper.
Pour in water, close the lid and turn on the soup or stew mode for forty minutes.
When time has passed, remove the meat and let it cool to room temperature.
Strain the broth and dissolve the gelatin in it.
Peel the garlic and cut into slices, disassemble the meat into fibers.
Place the ingredients in the prepared pans and pour in the broth.
Place in the refrigerator overnight.

Tip: You can also use sheet gelatin.

Holiday recipe

Do you like meat? Then let's cook jellied chicken, pork and beef together. Rest assured, you will get something unforgettably delicious!

It will take 5 hours and 30 minutes to cook.

One serving contains 55 calories.

How to cook:

Wash the chicken legs and place them in a slow cooker.
Also wash and clean the pork and beef.
Place whole pieces into the slow cooker.
Pour in required amount water. It should cover all the ingredients.
Peel the onion and place the whole head with the meat.
Turn on the jellied mode and cook for four hours under the lid.
Halfway through cooking, add salt to taste.
Half an hour before the end of cooking, add bay leaves, allspice and peeled garlic cloves.
When time has passed, add gelatin to the broth and mix everything.
Remove the onion and let the broth brew for another 45-50 minutes.
After this, remove the meat to cool and disassemble.
At this time, strain the broth.
Fill the jellied meat molds with meat and add broth.
Let cool to room temperature, then refrigerate overnight.

Tip: You can add boiled carrots or other vegetables/root vegetables to your taste.

You can add the most to the jellied meat to taste various additives. The most commonly used carrots, eggs and green pea with garlic. You can add any greens, Bell pepper and even zucchini rings. It will be beautiful!

If you want jellied meat in a certain shape (in the form of a flower or a heart), let it harden well. After this, you need to turn the mold over and pour hot water. In just a few seconds the jellied meat will fall out.

Today we are preparing an incredibly rich and hearty dish! As for full version will also be suitable, because there is rich broth, meat, vegetables, root vegetables, and herbs. Cook at least sometimes, because it’s also healthy!

Without a doubt, no modern kitchen appliance inspires home cooks to achieve feats as much as this electric saucepan! Jellied meat cooked in a slow cooker evokes especially intense delight, and we will look at how to cook it delicious, all the secrets of cooking, in our article. And although technological process largely depends on the functionality of the device, we invariably receive a dish that is perfect in taste!

Experienced multi-cookers, when purchasing a popular appliance, advise choosing a modification that has the “Simmering” function. This is the most required function for making jellied meat in a slow cooker! But if you have already bought a model you like, and it does not have this function, then you should not be upset - it can be replaced with the “Extinguishing” function.

So, let's see how to properly cook jellied meat in a multicooker, what you should pay attention to and what secrets are hidden in cooking it in this kitchen appliance.

Surprisingly, when cooking jellied meat in a slow cooker, it freezes with almost any set of meat components! However, for the broth it is imperative to use bone parts of the carcass with joints. Articular cartilage secretes substances that gel the broth and it hardens.

The meat set must contain legs (hooves) or drumsticks, neck part or beef tail, wings or legs of a chicken. As a rule, jelly is made from pork legs or drumsticks. They are already supplemented with beef, pork, turkey or chicken parts - ham or brisket. The more varied meat you use, the tastier the jellied meat.

Preparing the meat set

Before preparing jellied meat, we must soak and carefully clean the pork legs. First, we wash them and fill them with water for at least half an hour, and then clean the skin and the hooves themselves with a sharp knife.

Wash the rest of the meat too, remove hairs and other dirt, put the entire meat set in a pan, fill it with cold water and leave for 4-5 hours (preferably longer), periodically changing the water.

The meat is kept in water for clarity and exquisite taste ready broth. Residues of blood, antibiotics used to treat animals, traces of chemical additives to food, etc.

First boiling

Before cooking jellied meat in a slow cooker, it would be a good idea to boil all the meat for open fire in a large saucepan. This is not difficult to do, and the result will be very beautiful and clear broth. It will look like exquisite jellied meat.

So, put the meat set in a saucepan, bring to a boil and let sit for 5 minutes. Drain the broth with the foam, and rinse all the pieces thoroughly under running water. With the first broth, all possible contaminants, coagulated blood and proteins on the surface of the meat are removed.

Now, after spending preliminary preparation meat for cooking, we will look at the process of preparing jellied meat in a slow cooker - transparent, aromatic and very tasty!

Preparing jellied meat, multicooker modes

Cook delicious jellied meat In a multicooker you can use any mode. But for maximum pleasure you should use the “Simmer” function. If there is none, then everything needs to be done in the “Quenching” mode.

The technology is impressively simple: after boiling the broth in the bowl, we remove the foam (required!), add vegetables and spices for taste and aroma and cook on one of the slow modes for at least 5 hours, programming the heating mode after the end of cooking.

As a rule, experienced multicooker users cook jellied meat in the evening, and in the morning they cut up the meat and pour it into molds or containers. Very comfortably! As you can see, making jelly in an airtight container is simple, the water does not evaporate, the transparency is worthy of tears, and the taste is for the gods!

Recipe for jellied meat in a slow cooker

Ingredients

- 1 PC. + -
- 1 kg + -
— 400 g + -
— 2 pcs. medium size + -
- 1 PC. + -
- 10 pieces. + -
Pepper sweet pea — 4-5 pcs. + -
— 2-3 pcs. + -
— 2 tbsp. l. or to taste + -
- 3-4 cloves + -

Preparation

We soak the pig's leg (hoof) and drumstick and then clean it as we described above. Peeled meat components pour cold water for at least 4-5 hours, but it is better to do this in the morning so that you can put it to cook in the evening.
We put the entire meat set according to the recipe in a large saucepan, fill it with water and put it on high heat.
For convenience, we chop the drumstick into several parts. Cook for 5 minutes after boiling.
We drain the broth and wash the meat to remove any coagulated proteins.
Open the lid of the multicooker, put all the meat in a bowl and fill it with purified cold water to a level above the meat about 5 cm or to the maximum possible level.
Set it to “Soup” or similar mode and wait for it to boil. When the broth boils, skim off the foam.
Add carrots (whole or in large pieces), onion with one layer of peel, salt and spices (except garlic). Set the “Quenching” or “Simmering” mode. Don't forget to program auto-heating! Let's go relax and relax!

In the morning, remove the meat components, carrots and onions from the bowl into a separate bowl. Throw garlic into the broth (amount according to your taste), cut into slices or minced through a garlic press), add salt to taste and bring to a boil.
We separate the cooled meat from the bones and joints. Next, do with it as you like - either finely chop or divide into medium-sized pieces. Some chefs even grind the meat into jelly through a meat grinder. You decide!
Place the meat in serving dishes or containers with lids and place design elements of carrots or eggs or green leaves on top herbs. Pour in strained broth.

Place the cooled meat, covered in broth, in the cold to harden or place it in the refrigerator. After a few hours, the jellied meat from the multicooker freezes. You can serve and enjoy!

In our favorite electric saucepan, we can also cook magical cold meat from just one chicken. Instead of pork legs and drumsticks gelling the broth, we add legs, necks and wings to the set of chicken ingredients. For chicken jellied meat It is preferable to use a whole cockerel carcass.

The cooking technology is no different from that described above - the only difference is that, along with the foam, it is advisable to remove some of the fat. The broth turns out so beautiful and transparent that you won’t want to hide it under a layer of fat.

All owners of this functional kitchen appliance They note that preparing jellied meat in a slow cooker is easy, not at all troublesome, it is always tasty, transparent and very aromatic!