How many calories are in jellied meat? Dietary jellied meat - recipes

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.

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.

Jellied meat for weight loss

Jellied meat is a product that is rarely associated with dieting, weight loss and excess weight loss. However, the assertion that the aspic diet can be effective is not as absurd as it seems at first glance.

A diet of jellied meat alone will do nothing but harm your health. But as a component of any protein diet, it is quite acceptable. The most commonly used protein diets are the Dukan diet and the Kremlin diet.

The Kremlin diet food table classifies jellied meat as a desirable dish, assigning it zero points if it is only meat and not aspic with vegetables. Since, according to the terms of this diet, you can “eat” a strictly defined number of points per day, and jellied meat does not “cost” anything, therefore, it can be consumed without restrictions.

The Dukan diet also allows the consumption of jellied meat, but not at the very beginning (at the “attack” phase), when the restrictions are the strictest - gelatin is included in the list of prohibited foods. When the “cruise” phase begins, it is classified as pure protein and is not only possible, but also necessary to eat.

Of course, now many will be skeptical about the option of losing weight with jellied meat. But it really can be dietary. Everything largely depends on the selected ingredients and the method of preparing the dish.

For those who are losing weight, calorie counting will always be relevant. And you need to understand that the aspic diet for weight loss does not involve eating a very high-calorie dish.

Pork jellied meat is the leader in terms of calorie content, then chicken jellied meat takes second place if a whole chicken is taken. A beef dish is considered low-calorie.

Jellied meat is an honored guest on the table in almost every Russian family. This is not only tasty, but also a very healthy dish. Eating jellied meat is recommended for people with diseases of the musculoskeletal system, because it contains natural gelatin, which is good for bones. The B vitamins contained in jellied meat will strengthen the nervous system, and vitamin A will have a positive effect on vision and immunity.

Despite the undeniable benefits of jellied meat, it is a rather heavy food due to the fatty meats used in cooking. It is not recommended for some people with health problems. But you shouldn’t give up your favorite dish, because you can prepare dietary jellied meat, which is in no way inferior in taste to the traditional version.

Below are several options for preparing dietary jellied meat.

How many calories are in jellied meat?

Let us immediately note that for a dish such as jellied meat, the calorie content will be difficult to unambiguously determine. It is largely determined by the ingredients and recipe. For example, if you take jellied pork, then in the classic recipe, then:

Its calorie content will be equal to, per 100 grams of product:

But we can often see a rather thick layer of fat appear on the surface of the jellied meat. Therefore, pork jellied meat can have different calorie content (sometimes up to 350 kcal). Therefore, for those who adhere to a diet or during fasting days, pork jellied meat is, of course, not recommended.

Jellied meat made from chicken is much lower in calories. Its energy value is approximately 120 kcal per 100 g. product. Considering that the best chicken jellied meat is made from “old” chicken, which has relatively little fat, its reasonable consumption will not significantly affect body weight. In addition, this type of jellied meat is very tender and, like any chicken dish, can well be called a dietary product.

But for people who are prescribed an extremely strict diet, beef jellied meat is best suited, the calorie content of which is only 80 kcal per 100 grams. product.

What is the calorie content of jellied meat prepared in different ways? And here it is:

Table of caloric content of jellied meat, per 100 grams of product:

And the nutritional value of jellied meat prepared in different ways is as follows:

Table of nutritional value of jellied meat (BJU), per 100 grams of product:

How to prepare this dish at home? Here is one of the recipes:

Chicken jellied meat:

• Chicken breasts - 2-3 pieces - depending on size
• Boiled potatoes - 1 piece
• Boiled egg - 4 pieces
• Parsley - 1 bunch
• Garlic - 5 cloves (to taste)
• Gelatin (with seasonings) - 700 g. broth

Boil potatoes and eggs. The eggs are cut into 4 pieces each, and the potatoes into cubes. Boil the chicken, chop it finely (you can even just split it with your hands). Parsley is cut. They lay out the products. Gelatin is diluted in chicken broth and cooked, stirring, over low heat for about 10-15 minutes (according to the instructions). At the end, add finely chopped garlic to the broth. Pour broth over cooked foods. Then the dish is placed in the cold to harden. That's all! Eat for your health, only in moderation, since the calorie content of jellied meat, even from chicken, is quite high.

Is it possible to have jellied meat while on a diet?

Aspic is one of the dishes whose calorie content is very difficult to clearly determine. In each specific case, it depends on the energy value of the products taken for cooking, the ratio of meat and fat, spices and various additives, and water. Whether it is possible to consume aspic while watching your figure, say, on the Kremlin diet or Dukan, depends on what recipe the dish was prepared according to. The fact is that the set of products determines the calorie content of jellied meat, which can differ significantly. For example, a classic pork jellied meat per 100 g has 180 kcal, and the same pork dish, but with a layer of fat, can even contain 300 kcal. Thus, the energy value of the product can vary by two or more times. Of course, such versions of jellied meat should be consumed in very limited quantities, and on fasting days or on a diet, it makes sense to abandon them altogether.

Jellied meat in a slow cooker:

Cooking jellied meat in a slow cooker is very simple, profitable and convenient. You can load all the necessary ingredients into the multicooker in the evening and turn on the “Simmering” mode at night, or set the jellied meat to cook in the morning and go to work. Cooking such a dish in a slow cooker cannot be compared with cooking jellied meat on the stove: you don’t need to constantly run around and check whether the broth has escaped, you don’t need to skim off the foam and monitor the cooking temperature.

• Leg (pork) – 2 pcs.
• Meat (you can have chicken, beef, pork, or all together - to your taste!) - 0.5 kg
• Water - 2.5 l
• Onion - 1 pc.
• Salt
• Black pepper (peas) – 5 pcs.
• Garlic - 5 teeth.

Take the pork legs, clean them well and leave them to soak in water for an hour.

Cut the rest of the meat into medium pieces.

Place the pork legs and meat in a pot, add a whole, peeled onion. Salt, add spices, fill with water to the maximum level. Set to “Extinguishing” mode, time – 6 hours.

Maybe overnight. And in the morning, open the pot, take out the meat, add crushed garlic to the broth and leave to stand for about 20 minutes. While the broth is steeping, cut the meat into small pieces, put it in a mold and fill it with strained broth. Once the molds have cooled, place them in the refrigerator until completely set.

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More on the same topic:

1. Stella Writes,

Well, what is the calorie content of chicken jellied meat? There is a recipe, but it’s not clear what the calorie content is.

Lerka writes,

If you go by the recipe given, then the calorie content of such jellied meat should be somewhere in the region of 100 kilocalories per 100 grams, maybe a little more.

Kopylova writes,

In fact, jellied meat is a delicate matter, and the calorie content of jellied meat, as well as the signature recipe, will be different for each housewife.

Marya writes,

The lowest calorie content of jellied beef is made from beef, which, by the way, can be further reduced if you put beef tongue in the beef broth. And much tastier.

Roza Writes,

!80 kilocalories? Not so much! There's a lot more to chocolate and confectionery!

Marya writes,

But there is less fat in the confectionery.

Daria writes,

and what kind of recipe is this? This is not jellied meat - this is jelly. Who adds gelatin in the cold?

ZoyaK Writes,

Add. And they call it jellied meat. What to do if the infection does not freeze?

Irma writes,

Gelatin is not added. You need to cook more.

Alusik Writes,

Good afternoon! I don’t understand how jellied meat can’t freeze. especially with beef, you just need to cook it for six hours, that’s all. I don’t even know what gelatin is

Jellied meat is a very popular dish that every housewife prepares in her own way.

But is it possible to eat jellied meat while “on a diet”? Eating jelly while losing weight is allowed, moreover, it is healthy.

The main thing is to know how to cook it correctly and when to eat it.

There are many dietary recipes for jellied meat and aspic that speed up the process of losing weight and have a good effect on overall health.

Dietary jellied meat

For jellied meat lovers who are on a diet, a more appropriate dish is the option made from chicken. The calorie content of this dish is about 120 kcal. Since the best dish is considered to be one made from lean “old” chicken, consuming this product in moderation is quite appropriate for those watching their figure. Like any chicken dish, jellied meat is an optimal food for dietary nutrition.

People who are on an extremely strict diet can eat a dietary version of this dish, which is prepared from beef. The calorie content of such jellied meat is only 80 kcal. In addition, with the help of calorie tables you can reduce the calorie content of aspic as much as possible. This can be achieved, for example, by increasing the volume of water in the broth, or by reducing the amount of meat.

In order to determine exactly how much jellied meat you can eat without damaging your figure, calculate it using a calorie calculator. Without a doubt, consuming this product in excess is harmful not only for the figure, but also for the body as a whole due to the additional load on the liver. Therefore, when eating jellied meat, like other products, it is necessary to observe moderation.

Nutritional value of the dish, calculation of calorie content and BJU

Usually, the name jellied meat refers to a strong broth of pork, which negatively affects the figure. However, jelly can be prepared from less high-calorie ingredients: chicken, turkey, beef, veal, etc.

There is no clear answer to the question of what the calorie content of aspic is. The energy value depends on the composition, as well as the cooking method.

The number of calories in 100 g of cold snacks from different components:

1. Chicken is prepared from meat with low nutritional value (158-180 kcal), the calorie content of the broth is about 36 kcal. Therefore, chicken jelly contains approximately 110-150 kcal. This dish is suitable for diet.
2. Beef is cooked from lean meat (about 180 kcal) and dietary broth (4 kcal/100 g). To further reduce the nutritional value of the aspic, you can use beef tongue (145 kcal/100 g). 100 g of beef cold appetizer contains from 80 to 130 kcal.
3. Pork is prepared from fatty meat (legs, ears, tail, knuckle), the calorie content of which is about 260 kcal/100 g. The nutritional value of pork jelly is up to 350 kcal.
4. Turkey jelly is prepared less frequently, but its taste and benefits are much higher than pork jellied meat. The caloric content of the aspic is 160 kcal.

In addition, you can prepare a cold appetizer from chicken feet (120 kcal) or thighs and paws (293 kcal). The nutritional value of aspic in a multicooker is only 103 kcal.

This is interesting! To reduce the number of calories in jellied meat, reduce the amount of meat in it and increase the amount of water.

During the diet, it is important to control the proportions of proteins, fats, carbohydrates (BJU) per 100 g of jelly:

1. Pork: proteins – 7.5 g, fats – 6.6 g, carbohydrates – 0.7 g.
2. Chicken: B – 15.2 g, F – 3.9 g, U – 0.7 g.
3. Beef: B – 8.2 g, F – 5.1 g, U – 0.6 g.
4. Turkey: B – 0.5 g, F – 0.2 g, U – 0.5 g.

As you can see, the nutritional value of turkey aspic is the lowest, so it is more suitable for a diet.

Calorie content of jellied meat

How much protein is in aspic? It is impossible to answer this question unambiguously. It all depends on the composition provided in the recipe (proportion of meat, broth, fat, spices, vegetables) and cooking technology.

Beef jellied meat has the least calories – about 90. It also has the most protein – 25 g per kilogram. This means it is the most useful.

Pork jellied meat is higher in calories (about 250 kcal). You can even see this difference - let the beef and pork jellied meat stand for several days in the refrigerator - a layer of fat will appear on the surface of the latter, which is impossible not to notice. Pork jellied meat is not suitable for dietary nutrition.

Somewhere in the middle is chicken jellied meat (150 kcal). Since almost all recipes additionally clarify that chicken for jellied meat is not a young, well-fed broiler, but an older chicken, whose meat is leaner. Chicken is generally considered the most dietary meat, therefore, jellied meat from it will not cause much harm to your figure.

In conclusion - a selection of videos

Every national cuisine has its own recipe for a dish called jellied meat among the Slavs. The recipe is based on meat and water, in which it simmers for a long time to obtain a rich broth. Onions, carrots, and spices are added for taste.

This is how real homemade jellied meat is prepared. What is added to the recipe during industrial production is indicated on the packaging. The choice of products is large, which allows you to find the right jellied meat if you intend to use it as part of your diet.

The calorie content of the dish depends on the type of meat used to prepare jellied meat:

• When choosing a diet menu, it is better to give preference to beef jellied meat, because the fat content is minimal, and there is a large amount of healthy protein. There are 90 kcal per 100 grams of product.
• In second place in terms of benefits and calories is the use of chicken meat to prepare jellied meat.
• Jellied pork has the highest rate, but if consumed in moderation, for example, once or twice a week, it will not cause harm if a person follows a diet based on calorie counting.

When choosing a high-quality and low-calorie product, the broth with which the meat base is poured is important.

Preference is given to jellied meat, the broth of which does not contain gelatin as a thickener.

The basis is precisely the fat obtained from long-term cooking of meat and bones. Jelly (the name of the broth) in its finished form is a source of collagen, which is present in large quantities and has a positive effect on the body in terms of cell regeneration and giving elasticity to muscle tissue.

The higher the value of the meat used in cooking jellied meat in relation to dietary indicators, the less fat there is in and the more transparent the jelly. You can reduce the amount of fat even more if you strain the liquid several times and remove the fat layer from the surface of the dish after it hardens.

The use of gelatin for jellied meat, which will be consumed during weight loss, is undesirable.

Because the calorie content of the product increases and you will have to add physical activity so that the extra calories do not turn into new layers of fat on the body.

Who should not use

Pork cold appetizers are prohibited for people who suffer from atherosclerosis, as it increases the concentration of cholesterol. This dish puts a strain on the liver and pancreas, so it is contraindicated for liver diseases and pancreatitis. Fatty jellied meat can provoke an exacerbation of chronic diseases.

For gastritis, it is not recommended to eat jelly with ginger, garlic, onion, horseradish or pepper.

Supplement the dish with a minimal amount of spices to slightly improve the taste, but not harm your health.

When losing weight, it is forbidden to eat pork aspic, as it provokes an increase in adipose tissue. In this case, replace fatty meat with chicken, turkey or other dietary product.

Benefits and harm to the body

Few people know that jellied meat has beneficial properties (if properly prepared). The greatest benefit is concentrated meat and bone broth, which absorbs all the beneficial substances from the ingredients.

Nutritionists highlight the following beneficial properties of aspic:

1. The dish contains collagen, a building protein that makes up the cells of the body. This substance connects all tissues. Of course, after heat treatment a lot of collagen is destroyed, but the remainder is quite enough to saturate the body. This protein slows down age-related changes, stops the destruction of bone tissue and joint cartilage, and improves skin condition.
2. Stops the development of inflammatory lesions of bone joints.
3. Strengthens the musculoskeletal system.
4. Lysine facilitates the absorption of calcium, thanks to this substance the protective properties of the body are increased.
5. The broth contains B vitamins, which are involved in metabolic processes, hematopoiesis, increase hemoglobin levels, and have an antioxidant effect.
6. Under the influence of glycine, the action of enzymes is activated, which help fight fear, relieve nervous tension, and prevent depression. A person’s memory, concentration, and brain activity improve.
7. Essential fatty acids improve central nervous system functions.
8. Vitamin A strengthens the immune system and has a beneficial effect on the visual system.

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With the systematic consumption of cold snacks, weakness disappears, performance and endurance increase, joints and ligaments are restored and strengthened, metabolism is normalized, and fats are broken down faster.

However, jelly is not always beneficial for the body, so you should follow the rules for its use.

Harmful properties of jellied meat:

1. Fatty pork aspic contains a lot of cholesterol, which settles on the walls of blood vessels, causing the formation of plaques and blood clots. If a person often consumes pork jellied meat, the risk of cardiovascular pathologies increases.
2. Pork jelly slows down metabolic processes and overloads the liver, which does not have time to process toxins and waste. This dish promotes weight gain.
3. Fatty broth, as well as hot seasonings, irritate the mucous membrane of the digestive tract. Then heaviness, colic in the abdomen, belching, and stool disorders appear.
4. Jelly contains somatotropin (growth hormone), which provokes inflammation and hypertrophy (painful increase in the mass of an organ).
5. Histamine in jelly provokes furunculosis, inflammation of the appendix, and gallbladder disease.

To ensure that jellied meat does not harm your health or spoil your figure when losing weight, you need to select the right ingredients and prepare it.

Jellied meat diet for weight loss: benefit or harm?

Of course, if you eat jellied meat instead of breakfast, lunch and dinner, nothing good will come of it. Therefore, the portal hudeem-bez-problem.ru is obliged to warn that from time to time you can simply diversify your diet with not very high-calorie jellied meat, prepared without the use of gelatin, for example, according to the recipe above.

Not every jellied meat, and certainly not in large quantities, is useful.

After all, a thick decoction of meat and bones is, as some doctors say, just pure cholesterol. As you already know, cholesterol remains on the vascular walls, provokes vasoconstriction, and here it is not far from cardiovascular pathologies, the most terrible of which are strokes and heart attacks.

And directly about excess weight. If you eat jellied meat too often, then your metabolism will slow down, resulting in a colossal load on the liver. And this immediately means a lot of side effects, weight gain.

Is it worth eating while losing weight?

When on a diet, jellied meat is consumed instead of 1-2 main meals. It is important to select low-calorie foods and add vegetables to the broth to increase the benefits of the jelly.

The duration of the cold diet is 1 week. For this period, a menu should be drawn up taking into account the proportions of BJU.

If you want to lose excess weight, then choose lean meat for the dish: chicken, beef, turkey. Avoid hot seasonings, numerous spices, or reduce their quantity.

Make sure that the volume of water is greater than the amount of meat. Eat jellied meat in small portions (no more than 250 g at a time).

After a week-long diet on jellied meat, you can get rid of 2-3 kg. According to nutritionists, this is the safest rate of weight loss. After changing your eating style, metabolism and fat breakdown accelerate. You can follow the aspic diet every month.

When consuming meat and bone broth, there is no feeling of hunger, dizziness, weakness, or nausea. Even a minimal portion of a cold snack will help you feel full for a long time.

Jellied meat for weight loss

Those who are on a diet should not completely give up their favorite dish. Since the calorie content of jellied meat is in the range of 80-300 kcal, it would be most advisable to prepare its dietary version, for example, with vegetables. This way you can combine benefits and beauty with your favorite taste. Do not forget that any weight loss will be effective only with a positive attitude. That’s why it doesn’t hurt to treat yourself to something tasty sometimes. The main thing, as with everything, is to observe moderation!

Jellied meat is a product that is rarely associated with dieting, weight loss and excess weight loss. However, the statement that a diet on it can be effective is not as absurd as it seems at first glance.

Dietary version of the dish: recipes

To prepare delicious jelly, you need to follow the following rules:

1. Lean meat is washed before cooking.
2. Prepare the broth over low heat.
3. The meat is considered ready when it separates from the bones on its own.
4. You can improve the aroma of jellied meat with onions, garlic, and carrots.
5. The finished meat needs to be sorted out, bones, veins, pieces of fat removed, and placed in containers.
6. After cooking, the liquid must be strained through cheesecloth.
7. Before consumption, jellied meat is decorated with herbs and boiled eggs.

There are a large number of jelly recipes that differ in the set of components, taste, and aroma. Dishes made from low-calorie ingredients are suitable for the diet.

Recipes for dietary jellied meat

1. Chicken-vegetable:

• boil 1 potato, 4 eggs. Chop the eggs into 4 slices and the potatoes into cubes;
• cook 2-3 chicken breasts until tender, chop finely;
• chop the parsley;
• arrange food in containers;
• dilute the required amount of gelatin in 700 ml of broth, stirring constantly;
• add chopped garlic to the broth;
• Pour the broth over the ingredients and place in the refrigerator.

1. Pork and beef jelly:

• cover 2 pork legs and 1 beef leg with water, cook for about 3 hours;
• an hour before the end of cooking, add a little salt, an onion, and 20 minutes before the end of cooking - 1 chopped carrot;
• remove all ingredients from the liquid, disassemble the meat;
• Place the ingredients on plates, pour in the strained broth, and set aside to set.

1. Jelly in a slow cooker:

• soak 2 pork legs in water for 60 minutes;
• chop the remaining 500 g of meat (chicken, beef or pork);
• place the meat and onions in the multicooker container, add salt and add 2.5 liters of water. Activate the “Stew” mode for 3 hours, add garlic to the broth, leave for a quarter of an hour;
• chop the meat, place it in plates, add liquid, and let it harden.

There are many more recipes for jellied meat that you can eat while on a diet.

Main conclusions

Thus, jellied meat can and even should be consumed when losing weight. The main thing is to choose low-fat ingredients, use more water, vegetables than meat and spices.

It is better to avoid large amounts of spicy seasonings for diseases of the digestive tract.

Replace 1-2 meals with jelly, consume no more than 250 g of the product at a time.

You can eat jellied meat while losing weight for no longer than 2 weeks.

The right dietary product improves metabolic processes, accelerates the breakdown of fats, strengthens joints and ligaments.

If you follow all the rules, you can get rid of 3-5 kg ​​in 14 days and improve your overall health.

Hello, friends. More than once in my blog articles I have figured out how to make this or that high-calorie dish safe for your figure. Today it’s our turn to talk about how to prepare dietary jellied meat.

What's in the pan

Jellied meat is considered a very healthy dish.

It contains many micro- and macroelements, and in addition, it contains collagen - a substance very necessary for our joints, bones and ligaments.

Thanks to its composition, it also helps improve memory and vision, as well as blood circulation in the brain.

At the same time, eating this dish every day is, of course, harmful - due to the fat content of the product, calorie content, and cholesterol content.

If it is abused, it can result in problems in the functioning of the kidneys, liver, and stomach.

By the way, not everyone likes the presence of gelatin in the dish. Quite often there is the opinion of housewives that good jellied meat does not need gelatin - everything will harden just fine.

Because animal bones, which we boil for at least 6 hours, already contain it. How do you cook? With or without gelatin? Share in the comments!

If you are not sure that the contents will not harden on their own, then, in addition to gelatin, there is agar-agar - this is a product of plant origin with excellent gelling properties.

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When using it, remember - agar-agar should be immediately poured with boiling water; there is no need to heat it gradually. And it freezes well even at room temperature.

In addition, and this was worth mentioning at the very beginning, this is a meat dish, and meat is still not the best choice for proper nutrition, which I already wrote about, in particular, in the article on how nutrition affects our health.

What meat to choose for jellied meat

An ordinary jellied meat, and indeed the dish is quite fatty.

In order for it to be dietary, you should carefully choose the meat from which it is prepared.

The leanest comes from turkey - 52 kcal per 100g, followed by lean beef (80 kcal), and chicken (120 kcal).

But pork, lamb, duck, goose and other fatty meats are not suitable for maintaining slimness - it contains 180 kcal per 100g, or even more.

Usually, to harden it, it is customary to put in it what is “fattier” - pork legs, heads, ears, tails. At the same time, it is not at all necessary to load the dish with so many calories - a variety of meats are well suited for cooking.

Moreover, the tastiest jellied meat is made from various varieties, for example, chicken feet, beef shanks, turkey wings and veal.

And so that the jellied meat can thicken well and quickly, and at the same time turn out tasty and transparent, water should be poured into it 2-3 cm above the level of the meat.

We cook deliciously and quickly

And now it’s time to find out how to cook jellied meat. I will give some of the simplest and most accessible recipes.

Diet chicken

A classic, let's say, option. It contains no more than 120 calories and 25 grams of fat.

The following ingredients will be required:

• Half a kilo of chicken fillet and legs
• two carrots
• a couple of garlic cloves
• salt, pepper, dill, parsley - as you like
• gelatin – 40 g

All this is prepared very quickly - after all, chicken does not need to be cooked for a long time, unlike pork or beef.

Rinse the chicken and send it to cook on the stove. Put carrots there too. Approximate cooking time is 40 minutes.

At the same time, soak the gelatin and leave it to swell.

Turn off the stove, take out the chicken and carrots, and pour gelatin into the liquid.

Disassemble the pulp into pieces, cut the carrots, chop the greens.

Place the greens on the bottom of the plate, top with meat, carrots, chopped garlic, ground pepper (or peppercorns).

Fill it all with liquid. Let cool slightly, then refrigerate overnight.

You can see the cooking process step by step in this video:

Lean chicken and beef shin

For preparation you need:

• Beef shin – 600g
• Chicken drumstick – 300g
• For this amount - 2.5 liters of water
• 25 g gelatin
• onion head
• carrot
• salt, garlic, black pepper, a few pieces of bay leaves - all to taste.

Rinse the drumsticks, place them in a saucepan and cover with water. When it boils, skim off the foam and cook over very low heat with the lid slightly open.

Advice:

If during cooking you forgot or did not have time to remove the foam, you can add a little cold water to the pan and the foam will rise again.

An hour later, add carrots and onions to the pan. The chicken will be ready by this point - you can take it out, and the beef will cook for another 2.5-3 hours.

Prepare gelatin in advance - pour cold water over it, let it sit and swell.

When finished, remove the drumstick and strain the broth. Pour gelatin into it.

Then separate the meat, cartilage, and skins from the bones. Chop it finely and place it on plates, add chopped garlic there.

Pour the broth over everything and put it in the refrigerator.

Jellied meat in a slow cooker

A quick, simple and low-calorie dish that doesn't even use gelatin.

For a 5 liter multicooker bowl:

• chicken parts:
• paws – 500 g
• fillet – 2 pieces
• backrests – 3 pieces
• And also one medium-sized carrot and onion.

Various seasonings and spices - salt, pepper, bay leaf, garlic, parsley for decoration - add to taste.

We trim the claws of the chicken feet, wash them properly, and scald them with boiling water to make it easier to remove the skin later. It is also recommended to soak the paws and backs.

Next, put everything in the multicooker bowl, including peeled carrots and onions, as well as spices.

Close the multicooker, set the “Meat on the bones” mode, maximum pressure and leave to cook for 55 minutes. There is no need to remove the foam or perform any other manipulations.

An hour later, after turning off the multicooker, we do not open the pressure valve and wait for the steam to come out on its own.

Then we take out the meat, separate the pulp from the bones, put it on plates, pour in the broth (don’t forget to check it for salt first), add chopped garlic there. We put it in the refrigerator.

To reduce fat content, my mother collects all the fat from the pan in which the jellied meat was cooked before disassembling it.

We decorate the jellied meat with carrots, parsley, green peas - it all depends on your desire.

Filling aspic

Be sure to check the instructions for your gelatin for how long you need to soak it first.

For chicken jellied meat with gelatin, I use Dr. Oetker gelatin, it is already packaged in 10 grams, so I take 3 bags, the instructions for it say: pour the contents of the bag into 0.5 liters of water and heat (maximum to 60 degrees, not boil!) with continuous stirring until completely dissolved.

As I wrote earlier, I add 2 liters of water and nothing boils away, i.e. as a result I get 2 liters of broth. In theory, I need to take 4 bags of gelatin if you follow the instructions, but from experience I can say that 3 is quite enough - everything freezes perfectly!

Dr.Oetker gelatin does not require soaking, so I pour it into the cooled broth, put the bowl in the slow cooker, turn on the “Stew” mode and, with the lid open, stirring all the time, completely dissolve the gelatin. This takes at most 5 minutes.

You can decorate chicken jellied meat with gelatin to your taste. I sometimes add pieces of carrots that were cooked with the chicken. You can also decorate with eggs and herbs, but basically I don’t add anything, since I cook jellied meat very often and for me it’s not only a festive dish, but also an everyday dish - it doesn’t get boring or boring.

That's all! All that remains is to cool the jellied meat to room temperature and put it in the refrigerator to harden.

Video recipe for jellied meat on the Dukan diet:

Bon appetit!

As a snack or breakfast, you can make Dukan pizza.