Recipe for Chicken Jellied with Gelatin

Chicken jellied meat is valued for its excellent taste and low calorie content.
In addition, if you add chicken feet to the meat during cooking, the jelly will also bring a lot of benefits to your joints. Poultry meat is more delicate in taste, dietary, and better digestible than beef or pork. Chicken aspic is recommended for children and ladies who want to lose weight. You can use any part of the bird for the dish, but jelly made from dark meat - wings, legs, necks - will be more tasty. I recommend adding chicken feet: they have a lot of cartilage and tendons, and they are a source of collagen. When cooked, collagen is partially destroyed and turns into liquid. In this form, it is very well absorbed and due to this, the elasticity and firmness of the cartilage tissue is restored. If there are enough paws, there is no need to add gelatin or agar-agar to the dish.

To diversify the taste of chicken jellied meat, not only traditional spices are added to it, but also carrots, onions, parsley, celery stalks, and halves of boiled eggs. Festive jelly is decorated with vegetable flowers and animal figures.

Your Izyuminka offers several simple and interesting recipes for this delicious dish.

Homemade clear chicken jellied meat with gelatin

The classic recipe is simple: chicken meat and bones are boiled, spices are added during the process, and dissolved gelatin is added at the end of cooking. You need to pay attention to several points to ensure that the dish is both tasty and beautiful:

take broth chicken. Broiler broth will never be as tasty and strong;
The meat is placed in jellied meat without skin. It contains a lot of not only collagen, but also fat;
The first water must be drained after boiling. Boil the chicken in the second water;
The broth is filtered before pouring into a bowl or plate. Then the jellied meat will be transparent.

Ingredients (for a 3 liter saucepan):

Chicken - 1 pc.
Onion - 1 pc.
Gelatin - 2 packs
Garlic - 3 cloves
Lavrushka - 2 pcs.
Black peppercorns and salt - to taste
Hard-boiled eggs - for decoration

Preparation:

First, dilute the gelatin with water so that it swells. You must follow the instructions on each package.
Cut the chicken into pieces so that they fit easily into the pan (this recipe uses all parts except the breast).
If you want to get a more dietary dish, it is better to remove the skin from the chicken.
Fill with water and set until boiling. It is better to drain the first broth, along with the resulting foam, through a colander, and rinse the meat.
Once again, fill the pieces of meat with water, add a whole onion and cook over low heat for an hour. 30 minutes before readiness, add bay leaf, chopped garlic cloves, peppercorns (black and red) to the pan, and also add salt to taste. 5 minutes before the end of cooking, pour in the swollen gelatin and stir the broth.
Remove the chicken from the pan and use forks to separate the meat from the bones. You can also tear it into fibers by hand.
Place the chicken in deep molds and bowls for aspic. We strain the broth through a thin strainer, and if you don’t have one, you can cover a regular colander with a paper towel and pass the chicken broth through it.
This way the broth will be transparent, and the aspic will have a beautiful appearance after it hardens.
Pour the strained broth into the plates and place in the refrigerator to completely harden - at least 6 hours.
We beautifully decorate the finished aspic with daisies cut from boiled carrots and small sprigs of dill.
Jellied meat can also be decorated in a different way - in the form of a boiled egg chamomile. It's easy to do. Cut the egg in half and cut the white into strips, and chop the yolk with a fork. We lay out chamomile petals from long strips of white, and place the yolk in the middle of the flower.

It turned out to be a very colorful dish, just right for a festive table. Bon appetit!

How many calories are in different servings:

111

181

Qty	A portion	Calories	In the counter
1 PC. (from 500 g cooked chicken) = 61.14 g	111
100g	181
621	1 breast = 343g	621
253	1 cup diced = 140g	253
51	1 ounce = 28.35g	51
282	1 piece = 155.8g	282
154	1 serving (3 oz) = 85g	154

How to cook chicken jellied meat with chicken and pork legs

In this dish, pork legs are a source of collagen and gelling substances, and chicken is the meat component. You don't need gelatin: the aspic hardens perfectly. When cooking, add both whole and chopped vegetables. It depends on the size of the pan.

The dish takes a long time to prepare – up to 6 hours. An important point: the broth should not boil, so cook it over low heat. At this temperature, the maximum amount of useful substances is preserved.

The dish can also be served in a non-traditional form. For example, leave the jellied meat to cool in a shaped bowl, and serve it upside down like the original jelly.

Ingredients:

Preparation:

The pork legs will need to be pre-soaked in cold water and then scraped well to remove any dirty parts. Divide the chicken into several parts. Place the prepared meat in a cooking pan and place on the stove. After boiling, drain the first broth and, having washed all the meat, add water again.
After boiling, remove the foam and leave the dish to simmer over low heat for 5-6 hours. 40 minutes before the end of cooking, add peeled carrots and onions to the pan, season with black peppercorns, bay leaves and salt.
The next step is to remove the meat from the broth and separate it from the bone. The broth must be strained through a thin strainer or cheesecloth. Tear the meat into fibers with your hands or cut it with a knife.
Place beautiful daisies cut from boiled carrots on the bottom of the jellied molds, place the meat on them and fill with clear broth. Place in the refrigerator to harden for 5-6 hours or overnight.
If desired, you can add chopped garlic to each mold along with the meat.
Turning the mold over onto a plate, we get a very beautiful aspic with bright orange flowers.
To easily remove the dish from the mold, lower the mold into hot water for just a couple of minutes.

How to make aspic from assorted meats

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Ingredients:

carbonade, chicken meat, boiled sausage - 150 g each;
pepper fruits of different colors - 3 pcs.;
olives (pitted) - 50 g;
carrot;
salt, coriander seeds;
gelatin - 30 g.

Preparation:

Boil the chicken fillet for 20 minutes along with the peeled root vegetables. Salt and pepper the broth, skim off any foam that rises. Remove the meat from the pan and dip it in purified ice water for a second.
Divide the cooled breast into medium-sized cubes. We cut the sausage, carrots and carbonate in the same shape. Chop the peeled peppers into smaller pieces, then scald with boiling water.
Mix all the ingredients, add crushed coriander seeds, olive halves, spices and herbs. Place the ingredients in the refrigerator for an hour, then place them in small shaped molds.
Combine the strained broth with the prepared gelatin mixture, fill the containers with cold cuts, and place them in the cold again.

How to remove food from a dish? We dip the pan into boiling water for a second, turn it over and easily, without damaging the integrity of the dish, “shake” it onto a plate. That's the whole secret!

Jellied beef and chicken in a slow cooker - step-by-step photo recipe

You need to monitor the preparation of the dish: adjust the degree of heating, add water, add vegetables and spices. But if you cook aspic in a slow cooker, you don’t even have to go into the kitchen - the smart appliance will do everything for you.

Preparation consists of 2 stages. First, chicken meat is boiled in stewing mode, and then jellied meat is boiled with vegetables and spices. The final volume of water for cooking is calculated immediately: in a multicooker, water does not evaporate.

Ingredients:

1 carcass - chicken
1-2 turnips - onions
1 carrot
3-4 garlic cloves
1 sachet - gelatin
Pepper, salt and spices - to taste

Preparation:

Cut the chicken into any pieces, fill with water. Set the appliance to “quenching” mode for 3 hours. Half an hour before the end of cooking, add peeled and cut into large pieces carrots, onions, and peppercorns.
After half an hour of cooking, you need to remove the foam. Open the lid of the device and remove all the foam with a slotted spoon. Salt the broth to taste.
The multicooker has finished its work, you can remove the meat from the broth and cut it up for jellied meat.
Separating it from the bones, cut it into small pieces. Place in the molds along with the carrots cut into round slices.
Strain the broth and dilute gelatin crystals in it, according to the instructions on the package (in this case, 10 g of gelatin was dissolved in 0.5 liters of hot meat broth). Pour the gelatin solution into the rest of the broth and fill the molds.
After 6 hours of cooling in the refrigerator, the aspic will gel and can be served. Bon appetit!

How to cook jellied chicken and chicken legs without gelatin

Cartilage and tendons contain large amounts of gelling substances. If you want to do without adding gelatin, you need to correctly calculate the number of legs and the meat component of the jellied meat. On average, 1 kg of meat requires about 1.5 kg of legs and necks. Boil the chicken along with the legs. They are separated only at the stage of disassembling the meat into fibers.

For those interested in faster joint recovery, you need to change things up a bit. There is no need to drain the first water and get rid of the dirty foam that has emerged. It contains valuable protein and a large amount of collagen. The broth is also not filtered before pouring. The jellied meat turns out dark, with a more pronounced taste, but also more healthy.

Ingredients:

Preparation:

Wash all the meat, remove the skin from chicken necks, thighs and drumsticks if you want to reduce the fat content of the dish. Place in a saucepan and boil in water until foam appears. Drain this broth and wash the meat.
Place the chicken in a clean saucepan and, fill it with drinking water, cook over low heat after boiling for 3 hours. About half an hour before the end of cooking, add bay leaf, onion, garlic, peppercorns and salt.
After this time, we remove the meat from the pan and separate it into fibers, remove the bones, and give the paws to the animals. Strain the broth until it becomes transparent.
Place the meat in deep containers and fill with broth. Refrigerate for 6 hours.
We beautifully decorate the finished jellied meat with boiled egg daisies.

What are the benefits of jellied meat?

Its main beneficial property is the abundant content of a special protein - collagen. Collagen is the basis of all connective tissues of the human body. Collagen prevents body tissues from deteriorating, ensures the elasticity of bone tissue, and inhibits the aging process in the body.

All this ensures the benefits of jellied meat for people who are susceptible to various ailments of the musculoskeletal system. Another very important component of the well is gelatin, which is necessary for mobility and cushioning of joints.

Many housewives know that jellied meat contains a substance such as glycine (in other words, aminoacetic acid), which normalizes the functioning of the brain, helping to get rid of prolonged depressive states.

Read also: Sprats in a pressure cooker from river fish

Jellied meat, the caloric content of which we are considering, among other things, is a rich source of B vitamins, due to which it promotes the formation of hemoglobin and has a positive effect on the state of the nervous system.

A simple recipe for chicken aspic with gelatin in mini molds

Chicken aspic is not only a tasty and dietary dish, but also very beautiful. The meat for it is either only white or only dark, without skin. The legs are infused in water, washed twice, and the first water is drained. The resulting broth must be filtered, and after cooling, the fat is removed.

Pour the liquid into deep molds. The more complex the configuration, the more interesting the dish. To make the jelly even more elegant, put boiled carrot flowers, “chrysanthemums” from egg whites, and parsley sprigs at the bottom of the molds and make a beautiful still life from them. When the jellied meat has hardened, turn the mold over onto a plate. The finished jelly looks very beautiful.

Ingredients:

Preparation:

After rinsing the chicken thighs and drumsticks well (twice, draining the water after steeping for an hour), place them in a saucepan and fill with water. As soon as it boils, boil for just a couple of minutes and add salt to the broth. Cook the chicken in new water until cooked - after boiling over low heat for half an hour under the lid.
After this time, season the broth with spices - add bay leaves, black peppercorns, and salt. Add the onion without removing the husk (to give the broth a golden color). If you want to decorate the dish with carrots, then put this vegetable in the pan. Cook the jellied meat for another half hour.
Meanwhile, soak the gelatin in cold water, according to the instructions on the package. The broth is ready, remove the chicken. When the meat has cooled a little, remove it from the bones and chop it for jellied meat.
Strain the broth through a double layer of gauze. Add the swollen gelatin to it and mix well.
If you are preparing a dish for guests, you can decorate it with carrot flowers. They are easy to cut with a knife, this is clearly visible in the photo.
We place beautiful patterns of carrot daisies and parsley sprigs on the bottom of the mold.
Place the meat on top and fill with clear broth. Place in the refrigerator to cool for at least 6 hours.

It turns out to be a very colorful portioned appetizer for the holiday table.

Jellied meat (aspic) from chicken and gelatin in a bottle for the New Year's table

Chicken jellied meat is a worthy dish for the New Year's table. And if its recipe is not too different from the usual one, then the design can be the most unusual. I suggest making a jelly based meatloaf.

This dish contains a lot of meat and very little broth, so when boiling the chicken, add a minimal amount of liquid. And to turn the aspic into a roll, use a plastic bottle. The upper part is cut off and filled with the workpiece. After hardening, the roll takes the shape of a bottle.

Ingredients:

Preparation:

Boil the chicken whole or chop it into pieces - whichever is more convenient for you. Season with suitable spices - pepper, bay leaf, salt. Once it boils, skim off the foam and leave to simmer on the stove for an hour. Then we take out the meat, and pour part of the hot broth (0.5 l) into a separate container.
Pour gelatin into the poured broth and stir until completely dissolved. Separate the meat from the bones and add canned peas to it. Fill with gelatin broth. Place the jellied meat along with the liquid part into a plastic bottle with the top cut off.
Place in the refrigerator to harden overnight. Although after 6 hours the broth will completely harden and turn into aspic. Use scissors to cut the bottle and remove the roll.
Now cut the roll into portions and serve the dish to the table.

Video recipe for making homemade jellied chicken legs in a saucepan

There are many variations on the theme of chicken aspic. The taste of the final dish is influenced by the order in which the ingredients are added, the straining of the broth, and the chosen meat. So, from the breast the jellied meat is obtained as a dietary one, from the legs - more high-calorie, but also more tender. The last option is discussed in this video, I invite you, dear blog guests, to watch it.

It’s not difficult to prepare chicken jellied meat: poultry meat cooks faster than pork or beef. The taste of the dish is delicate and pleasant, and there are more useful substances here. And to decorate the aspic, you don’t need to invent anything special - just the vegetables that were boiled in the broth. This is a great holiday appetizer!

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