Chicken jelly without gelatin. Jellied meat with chicken gelatin

Aspic is the same as frozen soup. Although, of course, this dish is self-sufficient, and it is hardly associated with soup. If only because the jelly - cold appetizer characteristic consistency, and the soup in most cases is a pleasant hot dish that warms well winter evenings. But here's the beauty. Although the jelly is not hot, it warms just as well. The whole point is that it festive snack which takes a very long time to prepare. But it is precisely the expectation that only increases the pleasure!

Of course, the classic jelly recipes provide for the preparation of this wonderful dish from pork, namely from the legs and, if desired, ears. After all, it is they who provide the necessary collagen, thanks to which the broth will harden and take on the correct, beautiful consistency.

Another thing is that for dietary (and in some cases - for taste) reasons, we like to cook jelly from chicken. But how to ensure that it turns out exactly the jelly? Add gelatin? This is the right decision, but if you can get a village soup chicken, you can do without additives.

Here interesting recipe with a photo that describes step by step how to cook jelly from chicken alone. We will need:

1 large country rooster(2-2.5 kg);
onions and carrots - 1 each;
4 cloves of garlic;
4 bay leaves;
pepper and salt - at your discretion.

We will act step by step like this:

Jellied meat is for that and jellied meat that you can’t cook it quickly. First, we generally need to do the preparation of products - it is clear that we clean and wash the vegetables. But the chicken also needs to be washed a little and soaked for an hour in cool water. So we will achieve softening of the meat. And besides, extra blood clots will come out of the carcass.
Now rinse the carcass again under running water and remove the skin from it. In fact, you can leave it, especially since the chicken flavor is largely concentrated in it. But to really get diet dish, we will still remove the skin.
We cut the carcass into several parts. Be sure to crush the bones - the back, keel, hips (along the joints). After all, it is in them that the same collagen is located that turns just soup into a jelly-like jelly.
We lay in cold water into a large saucepan. The water level should be such as to cover the meat and rise above it by 2-3 fingers. Cook until boiling, and then immediately reduce the heat to such a state that the water does not boil at all, but at the same time gurgles a little. Of course, you need to remove all the foam - it will not spoil the taste, but it will affect the transparency of the broth.
Now we need to cook in this mode for at least 3 hours, although not more than 5. All we will do is remove the foam. And the lid must be covered, otherwise the precious broth will evaporate.
After 3 hours from the moment of boiling, lay the carrots and onions, as well as salt and pepper. After that, cook for another half hour and take out the vegetables.
And just before the end of cooking, finely chop the garlic and add to the broth. You should not do this before - all the aromas will simply evaporate.
That's all. We turn off the fire, take out the meat, remove it from the bones (although, most likely, it will fall off by itself). We cut it into portioned pieces - you can along the fibers to make it more beautiful. Pour the broth into molds and take it out to the balcony or put it in the refrigerator for several hours.
Well, you can serve the dish with mustard. We decorate with greenery.

HELPFUL ADVICE

The recipe for jellied chicken with or without gelatin can be improved. For example, add other vegetables to the broth, to your liking. Well, if the jelly is intended for a festive table, then of course, it is worth decorating the broth. When it cools down a bit, you can lay out a real picture of carrots, green onions, bell peppers and other healthy, tasty and beautiful products.

Chicken jelly with gelatin

But what if we only have ordinary store-bought chicken or chicken? There are at least 2 ways out of this situation:

First of all, we can extract the collagens that provide the consistency of the jelly from pork legs and ears - especially since the taste of the dish will acquire a pleasant shade.
Well, for lovely ladies and in general for everyone who follows the figure, you can simply advise adding gelatin. Then there will be complete order with the consistency - and the dish will turn out to be very light.

We can confidently say that the recipe for chicken jelly with gelatin is perfect for almost all people, because what is given to those who are recovering in the first place? Right, chicken bouillon! And a person quickly recovers, because he receives a portion of a dish that is completely absorbed by the body.

So here's what we need this time:

chicken - 1 carcass (or parts thereof - legs, back, wings);
onions, carrots - 1 each
gelatin - 1 sachet (25 g);
garlic, salt, pepper and Bay leaf- according to your taste.

Here is the recipe for jelly with chicken and gelatin, described step by step and with a photo:

In the same way, we prepare the carcass, remove the skin, cut it into pieces and put it in water.
Bring to a boil, skim off the foam, and then lower the heat to a low simmer. Cook for another 3-4 hours.
3 hours after boiling, lay the vegetables and all the spices.
Turn off the stove, add garlic to the broth. We also need to add gelatin. Pre-fill it with a glass of hot broth, mix thoroughly - it should swell completely.
Pour this glass into the already prepared and slightly cooled broth. Take the pot out to the cold.
All is ready! Serve with mustard, decorate with herbs.

HELPFUL ADVICE

Cooking has its own traditions, and some of them even turn into original good manners. Without what it is difficult to imagine chicken broth? That's right - without half a hard-boiled egg. Why not extend this rule to aspic? Decorate each serving with an egg - it will be both more beautiful and more satisfying.

Thus, step by step, the principles of the chicken jelly recipe are about the same as in the case of pork. The dish will turn out tasty and acquire the desired consistency if we simply follow the cooking technology. Aspic is perfect for both festive (as in the photo) and everyday table. Yes, and will diversify our menu.

Bon appetit!

Chicken jelly does not always freeze well. In order for the jelly to freeze well, before pouring the meat with broth, dilute the gelatin in it. So the jelly is guaranteed to freeze.

Total cooking time – 3 -3.5 hours

Preparation - 15 minutes

Servings – 4-6

Difficulty level - easily

How to cook –

What to cook –

Kitchen - (Russian)

Products:

Chicken - 1 carcass (weighing about 1.5 kg)

Onion - 1 head

Carrots -2 pieces (medium)

Gelatin - 30 grams

Salt, pepper, bay leaf, garlic

How to cook jellied chicken:

Rinse the chicken well. Delete excess fat. Put in a saucepan and pour cold water.

Boil. Remove the foam when the broth boils.

Wash and peel carrots. Cut into several pieces.

Peel the onion head and cut into two or four parts.

Add carrots, onions, peppercorns to the pan when the broth boils and all the foam is removed.

Boil the chicken until the meat separates well from the bones.

Put a bay leaf at the end of cooking.

Pour gelatin a small amount cold boiled water. Leave to swell according to package instructions.

When the chicken is ready, remove it to a bowl. Strain the broth.

Pour the swollen gelatin into the hot chicken broth and stir until the gelatin is completely dissolved.

Separate the chicken from the bones. Remove skin. Divide the meat into pieces with your hands or cut with a knife.

Put the chicken meat in a jellied tray. Add crushed or minced garlic. Adjust the amount of garlic according to your taste.

Cut out flowers from boiled carrots or simply cut into circles. Lay on top of the meat.

Gently pour the meat with gelatin broth. Leave in the room until the broth has cooled to room temperature. Then refrigerate until completely chilled.

Serve with mustard or seasoning with horseradish.

Bon appetit!

How to cook jellied chicken with gelatin

Of course, you can cook jelly from chicken with gelatin, but, you see, it will no longer be jelly, but aspic. Any jelly, including chicken, is very healthy dish- due to the saturation of strong bone broth with substances of cartilage and joints. Nutritionists advise not to abuse strong bone broth, so add gelatin and enjoy our traditional dish without harm to the body!

Gelatin, diluted in hot water, is added to the already prepared chicken broth. This nuance allows us not to cook the chicken for several hours, but only to the state of flaking the meat from the bones. let's consider classic recipe jellied chicken, and take poultry.

Ingredients

- 2 kg + -
— 1 onion in the husk + -
- 2 pcs. + -
- taste + -
- 100 g + -
Allspice - 2-3 pcs + -
- 10 peas + -
- 3 pcs. + -
— about 1.5 tbsp. or to taste + -
Gelatin - 1 sachet 25 g + -
- For decoration + -

Cooking

Cooking chicken jelly begins with preparing the carcass for boiling. As a rule, poultry is fatty, and its meat fibers are characterized by tougher meat fibers. Before cooking poultry, singe it over an open fire and cut it into 4 parts.

* Cook's advice
I wonder how to cook chicken jelly according to a diet recipe?
When cutting the chicken, we remove the skin from it (a very high-calorie part of the carcass), remove all the fat and cut off the tail (wedge-shaped tail). Firstly, by doing this we significantly reduce the calorie content of the dish, and secondly, we increase the aesthetics of the treat, depriving it of the fat frozen on the surface.

We put the prepared chicken in a spacious saucepan, fill it with cold purified water to a level of 4-5 cm above the meat pieces. We put the pan on the stove, providing a medium fire under it. As the contents of the pan boil, remove the squirrels curled into foam. After waiting for the boil, we fasten the fire to a minimum, cover with a lid (not tightly) and cook for at least 4-5 hours. If necessary, remove the foam and greasy film.
After 4 hours, when the meat is completely peeled off the bones, put the onion in the husk and carrots, coarsely chopped, into the pan with the chicken. We also enrich the broth with allspice and bitter pepper, put celery root, bay leaves and salt. Cook for one more hour. In the process, we try the broth for salt and seasonings.
We turn off the finished broth and leave it on the stove to cool to a temperature comfortable for processing meat with your hands. While the broth is cooling, boil the eggs to decorate the finished dish.
From the cooling broth we extract the onion, celery root and carrots. We also free the broth from the chicken. We filter the broth through a couple of layers of gauze.
Gelatin (contents of the entire sachet) pour 100 ml hot water, shake and leave until it swells in water, then dilute with a glass of strained chicken broth. Stir and wait for the complete dissolution of gelatin. Pour the gelatin solution (it is desirable to strain it) into the broth and mix.
In prepared serving deep containers (plates, containers or Silicone forms) expand small pieces chicken fillet(Choose your own size.)
We cut the carrots into circles, cut out all kinds of figures from them - flowers and leaves with cloves.
We free the eggs from the shell and cut lengthwise into 4-6 parts.
Peel the garlic and cut into rings (you can pass through the press).
We lay out the design elements on top of the meat, sprinkle with garlic slices, decorate with parsley leaves. Pour the broth with gelatin using a ladle or cup. We cover the forms with aspic with food polyethylene, lids or plates.
We put containers with jelly from domestic chicken cool, and after complete cooling, move them to the refrigerator. After at least 5 hours, the chicken broth with gelatin will harden! Now, turning the form over, we place the cold one on a beautiful dish.

* Cook's advice
If you need to cook aspic for a large company, for example, for a family holiday, then a couple of chicken legs or chicken breast(or 2-3 chicken fillets).

Three secrets of delicious jelly chicken

Secret I

To prepare a guaranteed transparent aspic, the first broth must be drained. Those. put the chicken to boil until it boils, let the proteins curl up into a foam, and then drain this “first” broth with flakes of foam and fat.

Wash the pots, carefully rinse the trigger under running water and cook the already clear broth.

Secret II

Chicken broth will easily harden without gelatin if, along with chicken carcass boil 1 kg of chicken legs.

Chicken feet contain cartilage rich in broth gelling agents. Also, a decoction of paws improves the taste of this great dish from chicken.

Secret III

Don't let the broth boil violently. The fire under the pan should be maintained as minimal as possible, and the lid should be ajar with a small opening.

Observing all the rules for cooking jellied chicken, you will not fail, even if you cook not poultry, but chicken meat produced by local poultry farms. Culinary victories to you!

What person has not tried jelly? If there are, they are very few. Since jelly is one of traditional dishes How on festive table as well as in everyday life.

The chicken is dietary product, and if you still cook jelly out of it, then it will be doubly useful. Since doctors recommend eating jelly more often because it is very useful for bones and joints. This is due to the collagen that is part of this dish. Collagen is a building protein and it is he who prevents the erasure of our bones and cartilage.

It is known that people who ate and ate jellied meat during the holiday suffer less hangovers. But of course, there are also disadvantages of this dish - it is very high-calorie. 100 grams of this product contains about 250 kcal.

Therefore, we have prepared several chicken jelly recipes for those who are afraid of these same calories. Thanks to the chicken, we will reduce these calories and cook very delicious aspic.

This is one of my favorite recipes. It is very economical and easy to prepare. Aspic prepared in this way is very tasty and tender.

Ingredients:

Chicken - 1.5 kg;
Pork legs - 2 pieces;
Onion - 1 piece;
Garlic - 1 head;
Carrots - 1 piece;
Bay leaf - 2 pieces;
Black peppercorns - 5 pieces;
Salt - 1.5-2 tablespoons

Cooking:

1. Chicken and pork legs wash well. Clean the legs with a knife from dirt.

2. We cut the chicken into 3-4 parts. We put the legs and chopped chicken in a pan. Fill everything with water so that there is more water by about 2 fingers. We put on fire.

3. When the water starts to boil, foam will form. It will need to be removed along with the released fat. It is impossible to boil strongly and gurgle the broth, so we reduce the fire to a minimum.

4. After two hours of boiling, throw in the peeled onions, carrots, black peppercorns and salt.

We put salt to taste, but it is better to put less salt than you oversalt.

5. Aspic should be cooked for only about five hours, so 10 minutes before turning off, put the peeled garlic and bay leaf. You can try for salt, if not salty enough, then salt more.

6. Using a slotted spoon, remove the contents of the pan into a cup or bowl. Let cool slightly to separate the meat from the bones more easily. And strain the broth through a sieve into another bowl.

7. separate the meat from the bones and, if necessary, chop it with a knife. Arrange in cups or containers. Pour in the broth and let cool. Then we put it in the refrigerator or on the balcony until completely solidified.

Freezing means that it turns into jelly, and not into ice!

8. When it hardens, you can serve it on the table.

Cooking a delicious jelly chicken and pork knuckle:

In the previous recipe, we talked about the legs, but they are not so meaty. Now let's talk about steering wheels. They have a lot more meat. So the jelly will be mixed. That is, not only there will be chicken, but also a little pork. This will not harm our jelly in any way, but on the contrary, it will give it some piquancy.

Ingredients:

Chicken - 1.5 kg;
Pork knuckle - 1 piece;
Garlic - 1 head;
Onion - 1 piece;
Bay leaf - 2 pieces;
Salt - 1.5-2 tablespoons.

Cooking:

1. We clean the pork knuckle from dirt and wash it. Wash the chicken and cut into 2-3 pieces. Place in a saucepan and fill with water. It should hide the contents of the pan by about 4 centimeters. We put on fire.

2. Before boiling, foam forms, it must be removed. And when the water boils, turn off the gas and simmer for about 5 hours over low heat.

3. After 5 hours, salt the broth, add peeled onion, but not chopped and bay leaf. So we cook for another hour.

4. Turn off the fire and take out the contents of the pan with a slotted spoon into any cup. Let's cool down. and add crushed garlic to the broth.

5. Separate the meat from the bones and chop or disassemble into fibers, as you like.

6. We lay out everything in containers or cups and pour the broth filtered through a sieve. Let cool and put in the refrigerator to chill. And when it freezes, you can eat it.

Chicken feet jelly, a quick and tasty recipe

It is very easy to prepare such a jelly, but it will take you much more time. Although this is a budget option. I am absolutely sure that most of you have never cooked chicken feet, and even in jelly. Therefore, I advise you to try this recipe.

Ingredients:

Chicken feet - 1.5-2 kg;
Chicken - 1.5 kg;
Onion - 1 piece;
Garlic - 1 head;
Bay leaf - 2 pieces;
Salt - 1.5-2 tablespoons;
Black peppercorns - 6 pieces.

Cooking:

1. My chicken and cut into 5-6 parts. Put in a saucepan.

2. Cut off the claws of the chicken feet. Soak them in boiling water to remove the top rough skin. We also put it in a saucepan and fill it with water so that it hides its contents. When boiling, remove the foam and reduce the fire. We cook 4 hours.

3. Add a peeled whole onion, salt and black peppercorns. So cook for 1 more hour.

4. Without turning off the fire, we take out the entire contents of the pan. Add bay leaf and crushed garlic to the broth.

5. The paws should not be very cold, otherwise it will be difficult to remove the pulp from them. We also disassemble the chicken from the bones. Grind the meat and see that there are no small bones.

6. We lay out the chicken meat in forms and pour strained broth. Let it cool down and put it in the refrigerator.

7. When the jelly has frozen, serve it on the table.

Chicken jelly in a bottle. How to cook homemade jelly without gelatin?

You got acquainted with several recipes for cooking jellied chicken. But in those recipes, we added pork or paws. And here we will tell you: how to cook jelly from only one chicken. And at the same time we will pack it in a bottle. It will not only be a beautiful serving on the table, but also take up little space: both in the refrigerator and on the balcony.

Ingredients:

Chicken - 1 piece;
Onion - 1 piece;
Garlic - 4 cloves;
Bay leaf - 2 pcs.;
Salt - to taste;
Black peppercorns - 4 pcs.;
Ground black pepper - to taste.

Cooking:

1. My chicken and put it in a saucepan. Fill it with water and put it on fire. When foam appears, it will need to be removed. And turn down the fire. So cook for 2 hours.

2. Add peeled onion and salt to taste. Cook for 2 more hours.

3. Fifteen minutes before turning off, add the remaining ingredients.

4. We take out the chicken and let it cool a little. Separate the meat from the bones and chop with a knife. We put the meat and the bottle. you can cut off the neck of the bottle, or you can leave it.

5. Using a funnel, pour the strained broth. Shake the bottle and leave to cool.

6. After the bottle has cooled down, it must be put in the refrigerator. When serving, you can decorate in the form of an animal.