Meat in a box with gelatin. Homemade ham recipe in a milk carton

Roll in a package (tetrapack)

Ready-made slices of chicken roll.

This recipe chicken roll I found in the book of Daria Dontsova. I liked it for its simplicity, and the result exceeded all expectations. To taste is chicken ham, according to technology - stew cooked in a cardboard bag from under milk or kefir. And then frozen in strong jelly.

In the same way, we sterilize jars when canning for the winter, only from glass jar you can’t then take out a brick of ham or meatloaf, just pick out with a spoon delicious pieces. But the cardboard packaging of the tetrapak forms the correct shape of the roll, and this shell can be easily cut and removed from the homemade sausage.

I made some changes to the recipe. For example: marinated chicken meat in lemon juice and added olives to the roll. This enriched the taste of homemade chicken roll, adding spice and flavor to it. pleasant sourness. But you don't have to.

The olives in the roll were also very out of place. Tasty.

In this recipe for chicken roll, the most important thing is technology. The components of the roll are mixed with gelatin, as in the recipe, and boiled in a cardboard bowl in a water bath (that is, a box of meat is placed in a pot of water and boiled like that). And then the ham cools, the jelly sets, and such a homemade chicken roll can be cut.

The composition of the roll may vary, the combination of pork with fat and chicken breast, just pork, other cold cuts will be delicious, you can also cook fish roll in a tetrapak.

In general, in fairness, it is worth noting that a roll is something twisted (for example, without bones with mushrooms, the shell of which is chicken skin). With us, the pieces of meat are frozen into homemade ham with the help of gelatin, we do not roll this homemade meat into a tube. But since the housewives are used to calling this meat a roll in a cardboard (cardboard bag), then we will use this word.

Requirements for a ham carton bag

The package must be special devices type of neck, opening lid and other foreign plastic parts. That is, the whole package consists only out of cardboard! At the top, the sides of the tetrapak are simply connected (glued) together. And you need to open them by pulling them in opposite directions.

Packages can be from under milk, kefir, baked milk, unsweetened yogurt. That is, such dairy or fermented milk products, which, even if you rinse the tetrapak poorly, will not affect the taste ready meal. It is impossible to completely rinse the package from under the sweet yogurt, the smell of the flavor will remain. Don't even try. And then you get ham with the taste of melon or wild berries.

The composition of the chicken roll in the package

for 1 package of kefir or milk with a capacity of 1000 g (slightly less than a liter) or 2 (half a liter each)

Chicken (broiler chicken) - 1 piece (weight about 1.3 kg);
Salt;
Ground black pepper and / or allspice - to taste (you can add red hot or 1/3 finely chopped chili pod);
Pitted olives (black) - 0.5 cups;
Regular dry gelatin - 2.5 tablespoons;
Lemon - 0.5 pieces;
Stapler (large) for snapping the package. You can use several large paper clips, clothespins or grab it with special long kitchen clothespins.

How to cook a roll in a bag

Prepare Tetra Pak

Carefully, without cutting, open a cardboard bag from under milk or kefir. Pour out contents and rinse properly.

Remove the bones from the chicken and chop the meat

Rinse the chicken inside and out, cut off any excess.
Separate the meat from the bones and cut it into small pieces (cubes 1.5-2 cm). chicken skin also finely chopped. But if you want more lean version roll, chicken skin can be omitted.

Some of the meat will remain on the bones, from which you can cook the broth.

Make minced meat for homemade ham

Drizzle chopped meat lemon juice, salt and pepper. Leave to marinate for 30 minutes or a little longer.
Add to chicken meat dry gelatin and olives. To stir thoroughly.

Boil ham in a bag in a water bath

Submit minced chicken in a cardboard package. Tamp. And fasten the top of the cardboard with a stapler. If there is no stapler or clothespins, you can pre-make holes at the top of the bag with an awl and sew the tetrapak through them with a strong thread. Our task is to make sure that air does not escape from the bag.

This is how I stapled the top of the bag

Place the bag of ham in a saucepan and fill with water up to the shoulders of the tetrapak. If you don’t have a pan that is suitable for height, all are low, then you can make 2 rolls in half-liter bags.
When the water boils, reduce the heat to such an extent that a slight boil is maintained (as with). Cook for 1 hour 20 minutes or 1.5 hours.

Cooling and hardening homemade ham

Remove the cooked ham in a cardboard bag from the pan. Cool, refrigerate overnight.
In the morning, remove the package from the refrigerator, put it on a barrel (so that the roll does not break when opening the package). Carefully cut the bag with scissors from the sides.

Meat in the process of cooking ham is compacted, reduced in size.

Here is such a brick of chicken ham is obtained.

It remains only to cut the roll and bon appetit!

Delicious homemade chicken ham

Delicious slices of homemade ham

We open the package. Be sure to first remove all the paper clips so that they do not get into the meat. The box can be torn or carefully shaken out-squeezing cold ham out of it. This is how chicken ham turned out.
It is best to cool the ham first, and then cut sharp knife without notches. And you see, I started sawing, and some of the pieces broke. A good knife cut fine. Delicious homemade ham Pieces of delicious natural homemade chicken ham

Pieces of chicken ham with olives. Very tasty and tender homemade meat for holiday table and sandwiches!

How to simplify a recipe

What to substitute for a whole chicken

You may ask if the laborious operation of removing the bones from a chicken can be avoided. Of course you can! For example, instead of taking a chicken chicken breast or breast fillet and add lard pork for juiciness. In total, 1 kg of boneless meat is required for 1 package.

The roll purely from the breast will be dry, not very interesting.

Sliced chicken ham

What to put instead of olives

Olives in the roll can be replaced with olives. Or not add them at all. Olives will appeal to those who appreciate the spicy sour taste in meat. Especially in the fat one. It is delicious.

Instead of olives or olives, you can add carrots, cut into small cubes or canned green pea.

Very tasty and simple.

And chicken roll in cardboard will decorate your holiday table. Delighting with natural pure taste and entertaining cooking technology, which you will have to tell about more than once, giving the recipe to satisfied guests!

Bon appetit!

Another witty way to cook homemade sausages in a lamb net (omentum). This is a Cypriot recipe.

Delicious and, most importantly, real ham from real meat - great snack on the holiday table!

I want to surprise you and offer homemade ham recipe in a milk or juice box. In this homemade ham, we will put only what we want to eat, and not what unscrupulous producers offer us sausage products. Such ham does not need preservatives, because it is eaten very quickly. We will cook ham at home from beef and chicken meat.
Composition of homemade beef and chicken ham:
- Beef - 800 g,
- chicken pulp - 700 g (I used chicken legs),
- chicken egg - 1 pc.,
- cream - 100 ml,
- garlic - 3 cloves,
- salt - to taste,
- spices (pepper, nutmeg) - taste.
Recipe cooking homemade ham:
meat cut large pieces, skip the third part 2 times through a meat grinder or grind with a blender. Mix the meat with minced meat, add the rest of the ingredients. Place in the refrigerator to marinate for 3 hours. You can leave it overnight, or you can pass it through a marinator (2 cycles).
At a milk or juice box with a foil inner layer, carefully cut off the top sealed seam. Cut off the baking sleeve the length of the box, leaving allowances for tying the ends. We tie one end of the sleeve and insert it into the box. The sleeve width is much larger than the box, but it's not terrible. We put the marinated mass for homemade ham in small portions into a baking sleeve inserted into a milk carton. Pack each portion well. We stuff the box with minced meat, tie the second end of the baking sleeve and try to pull the top of the box slightly off. You can wrap the open end cling film. Another option: stuff the minced meat for ham immediately into the box and wrap the top with foil. For this option, you need to add 30 g of dry gelatin to the minced meat. The resulting juice when cooking homemade ham, when solidified, will turn into jelly, which will cover the ham.
You can cook ham in a box in a slow cooker, in a saucepan on the stove or in the oven. Cooking time for homemade ham is 90 minutes (in the oven 1 hour). A box of ham is placed in a container of water vertically or horizontally (with the ends of the baking sleeve tied). You can lay a silicone mat or a cotton napkin in the slow cooker. When cooking ham, the water should be at the level of the meat. Ham is cooked on a very slow fire. When baking ham in the oven, the box is also placed in a container of water, but the water in this case can cover ½ - 1/3 of the box.
After homemade ham That's why prescription cooked, it is cooled for at least 5 hours in the refrigerator. Then the package of milk or juice is cut, the ham is taken out and cut.
That's why prescription turned out so beautiful homemade ham from beef and chicken.
Please try it on the table!
I suggest watching a video clip of how I cook

I found this chicken roll recipe in Daria Dontsova's book. I liked it for its simplicity, and the result exceeded all expectations.
To taste - it's chicken ham, according to technology - stew, cooked in a cardboard bag from under milk or kefir. And then frozen in strong jelly.
In the same way, we sterilize jars when canning for the winter, only you can’t take out a brick of ham or meatloaf from a glass jar later, only pick out delicious pieces with a spoon. But the cardboard packaging of the tetrapak forms the correct shape of the roll, and this shell can be easily cut and removed from the homemade sausage.
I made some changes to the recipe. For example: marinated chicken meat in lemon juice and added olives to the roll. This enriched the taste of homemade chicken roll, adding piquancy and pleasant sourness to it. But you don't have to.
For 1 package of kefir or milk with a capacity of 1000 g (slightly less than a liter) or 2 (half a liter each)
Chicken (broiler chicken) - 1 piece (weight about 1.3 kg);
Salt;
Ground black pepper and / or allspice - to taste (you can add hot red or 1/3 finely chopped chili pod); Pitted olives (black) - 0.5 cups;
Regular dry gelatin - 2.5 tablespoons;
Lemon - 0.5 pieces;
Stapler (large) for snapping the package. You can use several large paper clips, clothespins or grab it with special long kitchen clothespins.
Prepare Tetra Pak
Carefully, without cutting, open a cardboard bag from under milk or kefir. Pour out contents and rinse properly.
Remove the bones from the chicken and chop the meat
Rinse the chicken inside and out, cut off any excess.
Separate the meat from the bones and cut it into small pieces (cubes 1.5-2 cm).
Finely chop the chicken skin too. But, if you want to get a leaner version of the roll, you can not add the chicken skin.
Some of the meat will remain on the bones, from which you can cook the broth.
Do chopped meat for homemade ham
Pour the chopped meat with lemon juice, salt and pepper. Leave to marinate for 30 minutes or a little longer.
Add dry gelatin and olives to chicken meat. To stir thoroughly.
Boil ham in a bag in a water bath
Put the minced chicken in a cardboard bag and fasten the top of the carton with a stapler. If there is no stapler or clothespins, you can pre-make holes at the top of the bag with an awl and sew the tetrapak through them with a strong thread. Our task is to make sure that air does not escape from the bag.

Place the bag of ham in a saucepan and fill with water up to the shoulders of the tetrapak. If you don’t have a pan that is suitable in height, all are low, then you can make 2 rolls in half-liter bags. When the water boils, reduce the heat to such an extent that a gentle boil is maintained (as when sterilizing canned food for the winter). Cook for 1 hour 20 minutes or 1.5 hours.
Cooling and hardening homemade ham
Remove the cooked ham in a cardboard bag from the pan. Cool, refrigerate overnight.
In the morning, remove the package from the refrigerator, put it on a barrel (so that the roll does not break when opening the package). Carefully cut the bag with scissors from the sides.

Meat in the process of cooking ham is compacted, reduced in size.

Here is such a brick of chicken ham is obtained.
It remains only to cut the roll and bon appetit!

I read this dish a long time ago in a cooking magazine. was called "Chicken in a box", but I like the name "Chicken in Jelly" better
I cook this dish quite often, especially for the holidays, it doesn’t take as long to cook as it seems, I’ll probably write more.
This dish always looks both festive and everyday). Very tasty, tender and juicy.
And so let's get started. We need chicken legs, you can use chicken drumsticks, Chicken legs(V this case) mine, get a little wet with a towel, and start carving, you need to cut off all the meat from the leg bone
(I puzzled my mother to cut one leg to take a picture, but then I did everything myself)
chicken meat put in a bowl
So we do with all the legs. I will say right away that you can not cut off all the fat, leave a little with meat, you can also not cut off all the skin, It will not be felt much
When everything was cut, this is what we got
Salt and pepper. and mix
Now sprinkle with gelatin, just sprinkle, we need 50 gr
mix everything well, and now fill the juice bag. When the juice is drunk or poured into a decanter, wash the bag and dry it. It is necessary to cut the package from above "along the seam" (I always leave packages after the holidays. Therefore, I have them ready in advance, you can use packages from kefir or milk)
and fill the package with our meat
when the meat is filled, you need to close the bag, here is my ingenuity on how to do it, it’s easier to close and re-tie with a bandage (well, or whatever you think of)
still mine personal experience. put everything in two bags and tie it well (just in case that no water gets there during cooking)
We put the pan, pour water and put our bag, add if there is not enough water to the top of our bag
cover with a lid and put something on the lid. because the chicken will "try to fall", and we need to be vertical, I put it like this, well, you can at your discretion
We are waiting for boiling, remove the gas. to medium and cook for an hour and a half. I forgot about it a little, so I cooked for forty hours (but sometimes I turn it off after an hour).
All the time came out, we take it out, the box and onto the balcony, cooled down and put it in the refrigerator. as a rule, I do it at night, so that in the morning, I try out delicious chicken
In the morning I take everything out and unpack and put it on a plate
this is the chicken
and this is how it looks cut
Very tasty, I love this dish. When holidays I add there greens, or green peas. always interesting and tasty in different ways.
I hope you enjoy this dish and prepare it for the coming holidays.
Bon appetit!

New dishes in the family menu appear in different ways: tasted from friends, took the recipe; I liked the dish in the cafe-restaurant - I repeated it at home; there was an inspiration - came up with improvised. I saw it on TV, my friend advised me, I read it in a magazine, I liked it, I tried it ...

I didn't like this recipe at first. I decided - what nonsense, in a box ... they just don’t compose. And when I saw it for the second time in “I love to cook”, I was surprised (wow, they persistently praise the recipe!). Give, I think, I'll try, the more it is not difficult, and it's funny - to cook in a bag. And it's really delicious! Now I suggest you try it too! Easy to prepare, affordable products. At the same time, it turns out a chicken roll worthy even of the front table - tastier than purchased, low-fat, no additives, preservatives, and it will come out cheaper. So, the recipe of Irina Lukyanova (Pervomaisky village, Tambov region).

Chicken ham in a bag

Very tasty, simple and fun! A series " simple recipes"- cut everything and put it - and it is preparing itself

You will need:

Chicken meat - 1 kg. (can be from legs, thighs, with whole chicken- as you like);

Garlic - 2-3 cloves;

Gelatin - 25 gr.;

Walnuts - half a glass;

Salt pepper;

Greenery for decoration.

Walnuts are present here as a filler - this is not a mandatory component. I made with nuts alone, with nuts and pitted black olives, with nuts and pickled champignons. Taste great! I think it will be delicious with prunes and nuts, but in principle a lot of things can be put, thereby varying the taste of the roll: pepper Bulgarian in pieces, corn kernels, dried apricots ...

1. You need a bag / box / tetrapack with a volume of one liter. From under milk, juice, kefir - such an ordinary box, with foil inside. Along the upper edge, it must be carefully cut, along the seam.

2. Free chicken meat from bones (if not fillet). It is delicious when the meat is from both the legs and the breast - one white meat will be a bit dry. The bones will go to the broth (to the soup), they will no longer appear in this recipe.

The skin can be removed - you can leave as you like and as you want. I removed everything, and the ham turned out to be practically without fat, I really liked it! Completely dietary. Cut the resulting meat with a knife into medium pieces - about 2-3 cm. When cutting off the bones, I got pieces both larger and smaller - normal. That's why it is ham, not sausage, so that the meat is felt.

Put chopped meat, nuts (or the filler that you have chosen, or without it) in a bowl, squeeze the garlic through a press, salt, pepper.

3. And now pour out the gelatin - the trick is that it is directly dry, from the bag, no soaking is needed! The chicken will give juice and that will be enough! Mix well.

4. Put this meat mixture in a box, tamp with a spoon.

From above, the box must be closed - it was written in the recipe - tightly sewn up. It became lazy for me to sew up, and I wrapped it with food film - it turned out perfectly, quickly and reliably. You can wrap the bottom of the package in foil (for greater safety, so that our roll does not escape from the package through the bottom, in the event that the package decides to stick to the bottom of the saucepan)

5. Everything. We cook this design in a pot of water - I cooked for about 1.5 hours. The box must be placed so that water is not poured into it. The water should boil slightly, not violently.

6. Carefully take out the box - it is better to support it from below with a large ladle spoon, and put it in a small empty saucepan or on a plate - to cool. First on a table somewhere, before room temperature, then in the refrigerator. I cooked in the evening, so I tried it in the morning, and the box was in the refrigerator overnight.

7. The film was removed, the box was cut to make it easier to remove, and - oh-la! - our ham is ready (or a roll?).

I got ¾ of the roll in a beautiful jelly "wrap", and ¼ - top part, no jelly. Apparently, the chicken gave little juice. Both options - "jelly" and simple - delicious-tasty

We cut it with a sharp knife, and eat it with pleasure!