Classic jellied meat

Jellied meat is a very nourishing and tasty dish that is present at almost any feast. There are an incredible number of its options, but we have made for you a selection of the 10 most delicious recipes for making homemade jellied meat. Try it, enjoy it, be surprised!

Homemade classic jellied pork legs

To prepare this incredibly tasty dish, you will need only the simplest and most affordable ingredients, but the finished result will exceed all your expectations. Although you will have to spend some time preparing jellied pork legs, the dish is still very easy to prepare. So simple that even novice cooks can handle it.

1. 
   To prepare jellied meat according to the classic recipe, prepare all the necessary ingredients.
2. 
   What is the first thing that catches your eye when you look at jellied meat? That's right, tender and transparent jelly like a tear. To achieve this cleanliness and transparency, you need to first thoroughly rinse the chicken and pork feet. Then place the washed meat in a saucepan and fill with cold water so that the water completely covers the meat. It will be very good if the meat sits in water all night (or at least 8 hours).
3. 
   In the morning, drain the water from the pan and rinse the meat again under running water. Now cut the chicken carcass into portions and put all the meat back into the pan. Place the pan over high heat and wait until the water in the pan comes to a boil.
4. 
   When the water boils properly, drain the first broth, rinse the pan and meat, fill it with water again and put it on the stove. When the water boils again, be sure to remove the resulting foam using a slotted spoon or sieve, otherwise you will not be able to achieve transparency in the broth. Cover the pan with a lid, leaving a small gap, and reduce the heat. The broth should not boil too much and flow out of the pan; there should be only a slight periodic gurgling. Let the meat cook in this way for about 3 hours.
5. 
   Peel the onions and rinse with cold water. Also peel the carrots using a vegetable peeler and wash in cold water to remove any remaining soil and sand. Place the whole peeled vegetables in the pan with the meat and continue cooking for another 2-3 hours.
6. 
   Peel the garlic and rinse under the tap.About half an hour before the end of cooking the jellied meat, add garlic cloves, washed bay leaves, salt and peppercorns to the pan.
7. 
   After cooking, you need to separate the meat from the broth.
8. 
   Strain the broth through a sieve (you can also line the sieve with gauze), and leave the meat to cool.
9. 
   When the meat is warm, you can begin to separate it into fibers. Be careful not to let any bones fall into the finished dish.
10. 
    Now you need to distribute the chopped meat into containers in which the jellied meat will harden. Pour broth over meat. Place the molds with the prepared jellied meat in the refrigerator for several hours.
11. 
    Before serving, you can immerse the forms with jellied meat in warm water for a few minutes; now they can be easily removed from the container by lifting them a little with a spatula.

Bon appetit to you and your guests!

Delicious chicken jellied meat with gelatin

Try making jellied meat according to this recipe, and your guests will be very pleased. Thanks to the chicken meat included in the composition, jellied meat is more dietary and cooks much faster than from pork feet or beef. Simple products and ease of preparation - what could be better?

Ingredients:

• Chicken carcass – 0.5 kg (without fillet).
• Carrots – 1-2 pcs.
• Water – 2 l.
• Salt - to taste.
• Garlic cloves – 2 pcs.
• Ground pepper - to taste.
• Gelatin – 1 tbsp. l.

Cooking process:

1. Rinse the chicken under running water and place it in a small saucepan (for convenience, you can cut the carcass into several pieces). Pour 1 liter of water over the meat and place the pan on the fire. When the water boils, drain it and rinse the chicken. Then add 2 liters of water and bring the water in the pan to a boil.Do not forget to remove the foam during the boiling process so that the broth turns out clean and transparent. After the water boils, add the amount of salt you need and reduce the heat slightly. Let the chicken simmer over moderate heat for about 20 minutes.

2. Rinse the carrots directly with the peel in cold water. Place the washed carrots in the pan with the chicken and simmer for about 25 minutes.

3. When the chicken and carrots are ready, carefully remove them from the broth and let cool.

4. Also cool the broth and strain through gauze folded in several layers. Pour 50 milliliters of cooled broth into a mug and pour a tablespoon of instant gelatin into it. Stir and leave for 5-10 minutes (during this time the gelatin will have time to swell).

5. The cooled carrots need to be carefully peeled and cut into circles, and then use a knife to give the circles various shapes: hearts, flowers, stars, etc. (we will use carrots for decoration).

6. Peel the garlic cloves and grate them on a fine grater. Transfer the grated garlic to half a liter of strained broth. You can also add a little ground pepper.

7. Now you need to warm the gelatin a little so that it completely dissolves. When there is not a single grain left in it, pour the gelatin into the broth.

8. It’s time to cut the meat. Remove all pieces of meat from the bones and separate them into fibers or cut them with a sharp knife.

9. Place the pieces of meat in a form in which the jellied meat will harden. Pour the broth into the mold so that it completely covers the meat. Arrange the sliced ​​carrot slices beautifully on top.

10. Cover the mold with a lid or cling film and put it in the refrigerator for several hours until completely set.

Enjoy your meal!

How to make chicken jellied meat without adding gelatin?

A very simple, but at the same time very tasty dish. Chicken jellied meat can be prepared both for a holiday and just for dinner. This snack will appeal to both adults and even children. Be sure to try making jellied meat according to our recipe.

Ingredients:

• Chicken meat on the bone (any parts) – 1 kg.
• Garlic cloves – 2 pcs.
• Carrots – ½ pcs.
• Onion – ½ head.
• Salt, ground black pepper - to taste.
• Bay leaf – 1-2 pcs.
• Black peppercorns – 2-3 pcs.

Cooking process:

1. Wash the chicken thoroughly and place in a pan with 1.5-2 liters of cold water. Wait for the water to boil over high heat. During the boiling process, a lot of foam will appear on the surface of the water, be sure to remove it. Otherwise, you will not be able to achieve a crystal clear and transparent broth.

2. Reduce heat to low, cover pan and let chicken simmer for 3 hours. While the meat is cooking, peel half the carrots and half the onions. Rinse the vegetables and after 3 hours add them to the pan with the chicken. Add peeled garlic cloves and a few pinches of salt there. Boil the vegetables until tender (about 30-40 minutes).

3. Towards the end of cooking, add 1-2 bay leaves and 2-3 black peppercorns.

4. When all the ingredients are ready, remove the pan from the heat and carefully, so as not to burn yourself, remove the chicken from the broth. Once it has cooled, remove the meat from the bones and cut it into small cubes.

5. Strain the broth through gauze folded in several layers.We will no longer need onions, but carrots can be used for decoration. To do this, cut it into thin circles.

6. Transfer the chopped chicken into a mold with sides, and then pour the broth into it (if you decide to use carrots, then at this stage you need to add them to the meat with the broth). Cover the pan with cling film and refrigerate for 4-6 hours until completely set.

Enjoy your meal!

Step-by-step recipe for making beef jellied meat

What could be tastier and more satisfying than tender jellied meat made from such wonderful and healthy meat as beef? The dish turns out so tasty that you will want to cook it again and again.

Ingredients:

• Beef with bone – 2 kg.
• Onions – 4 pcs.
• Carrot – 1 pc. small size.
• Water – 3.5 l.
• Salt - to taste.
• Bay leaf – 3-4 pcs.
• Garlic cloves – 6 pcs.
• Black pepper – 4-5 peas.

Cooking process:

1. Wash the beef thoroughly and place in a pan (it is better to take a large one, with a volume of at least 5 liters), pour cold water over the meat and bring the contents of the pan to a boil. When the water boils, drain the water and any foam that has formed. Rinse the meat and pan, and then fill with 3.5 liters of water. Place the pan over high heat.

2. Onions and garlic need to be peeled and then rinsed under cold water.

3. When the water in the pan boils, remove the resulting foam and salt the broth. Reduce the heat to low (the water should gurgle barely noticeable). Add onion and garlic cloves (whole) to the beef broth. Cover the pan with a lid and let the meat simmer for about 4.5-5 hours.

4. Peel the carrots and rinse them from any remaining soil under running water.Cut into pieces about 0.5 centimeters thick and add to the broth after simmering for 5 hours over low heat. At this stage, the onion and garlic will need to be removed from the broth; we will no longer need them. In addition to the carrots, you need to put 4 bay leaves and 5 black peppercorns in a saucepan with boiling broth. Cover the pan with a lid again and simmer the meat in the broth with spices for about an hour.

5. Carefully remove the meat from the pan and let it cool to such a temperature that it is not painful to handle. Separate the meat from the bone and chop finely.

6. Strain the broth first through a sieve and then through gauze folded in several layers.

7. Place the chopped meat in the molds in which the jellied meat will harden (it can also be separated into fibers by hand). Cut out flowers or stars from boiled carrots and place them evenly among the molds. Pour the strained clear broth over the meat and carrots and let the dish cool completely. After the jellied meat reaches room temperature, cover the molds with lids (if you don’t have them, then with cling film) and put them in the refrigerator overnight. Before serving, carefully remove the jellied meat from the molds.

Enjoy your meal!

A simple and tasty recipe for jellied pork legs and knuckles

The New Year holidays are approaching, which means that almost every holiday table will have jellied meat. Each housewife has her own secrets and cooking recipes. We bring to your attention a fairly simple recipe for very tasty jellied meat. It will take you a lot of time to prepare it, but the result is worth it!

Ingredients:

• Pork legs – 0.5 kg.
• Pork knuckle – 2-2.5 kg.
• Carrots – 1-2 pcs. small size.
• Onions – 1-2 pcs.
• Bay leaf – 3-4 pcs.
• Salt - to taste.
• Garlic – 6-7 cloves.

Cooking process:

1. Wash the legs and shanks under running water. After this, you need to peel the pork skin with a sharp knife until it becomes light in color. Rinse the meat again with water and place in a large saucepan. If the shank is very large, then it is better to cut it in several places, so it will cook better and faster.

2. Fill the pork with water so that it covers the legs and shank by 2 fingers.

3. Peel the onions and rinse under the tap. Place the whole onion in the pan with the meat. Peel the carrots, rinse in cold water and add to the onions and shanks.

4. Place the pan over high heat and wait until the contents of the pan boil. Carefully skim off any foam that forms on the surface of the water using a slotted spoon. After the water boils, reduce the heat and salt the broth to your taste. Continue cooking the legs and shanks over low heat for about 6.5 hours. Half an hour before the end of cooking, add a few bay leaves.

5. When the meat has cooked for a sufficient amount of time, turn off the stove and remove the meat to a plate. Once it has cooled until warm, separate the meat from the bones (we won't need the skin, bones, or fat anymore).

6. While the meat is cooling, remove the onions and carrots from the resulting broth, and also remove the fat that appears on the water surface.

7. Peel the garlic and pass through a press. Place the garlic in the broth and return it to the heat. Once the broth comes to a boil, remove the pan from the heat. Carefully strain the hot broth through a sieve or cheesecloth folded in several layers.

8.Take rectangular molds with high sides and place the prepared pieces of meat on them. Pour the hot broth over the meat and let the jellied meat cool at room temperature. After this, cover the molds with lids or cling film and refrigerate for 4-6 hours. Before serving, carefully remove the jellied meat from the molds.

Enjoy your meal!

How to cook dietary turkey jellied meat?

Turkey is considered a dietary and very healthy meat. Try making jellied meat out of it. We assure you, you will definitely like it. To prepare turkey jellied meat, you do not need gelatin, and the cooking process will be made easier by using a multicooker.

Ingredients:

• Turkey (drumstick) – 700 g.
• Turkey (thigh) – 1.6 kg.
• Water – 3-3.5 l.
• Table salt – 1½ tsp.
• Carrots – 2 pcs.
• Black pepper – 5 pcs.
• Garlic cloves – 6 pcs.
• Onion – 1 head.
• Unscented sunflower oil - half a tablespoon.
• Fresh parsley – 20 g.

Cooking process:

1. First, rinse the turkey meat thoroughly under running water. Dry with a paper towel.

2. Peel the onions and garlic. Cut the onion head into 2 parts.

3. Rinse the carrots well with water to remove all dirt.

4. Cover a baking sheet with a sheet of foil and grease with vegetable oil. Place turkey thighs and drumsticks, washed carrots, chopped onion and garlic cloves on the foil. Place the baking sheet with meat and vegetables in a well-heated oven (200ºC) for 25 minutes. During this time, the meat will have time to warm up completely, and the vegetables will begin to exude a pleasant aroma.

5. Turn off the oven and place the meat and vegetables in the multicooker bowl.Fill the contents of the bowl with 3-3.5 liters of water (make sure that the water does not go beyond the maximum indicator on the side of the bowl). Also, don’t forget to add pepper, salt and washed parsley to the bowl. Set the “COOKING” mode for 3.5-4 hours. Close the lid of the device and press the “START” button.

6. When the multicooker finishes the program and beeps, carefully remove the meat to a large plate and wait until it cools to a temperature at which it can be handled. Separate the meat from the bones and cut it into small pieces, or better yet, disassemble it by hand into fibers.

7. Strain the broth through a sieve with gauze folded in several layers.

8. Transfer the chopped meat into molds in which you will cool the jellied meat, and pour the strained broth over the turkey.

9. To make the jellied meat look more festive, you can cut the boiled carrots into pieces or rings, from which you can make, for example, flowers. Arrange the carrots among the molds. You can also add a few sprigs of fresh parsley. Cover the molds with lids or film and place in the refrigerator so that the broth can harden properly. Before serving, carefully remove the jellied meat from the molds.

Enjoy your meal!

Proper jellied meat made from chicken feet

This recipe can be considered a truly budget recipe: chicken itself is an inexpensive meat, and chicken feet even more so. But the cheapness of the dish does not in any way affect its wonderful taste. This jellied meat will look great both at a family dinner and on a holiday table.

Ingredients:

• Chicken – ½ carcass (1 kg).
• Chicken feet – 900 g.
• Water – 1.5-2 l.
• Carrots – 2 pcs. (one for broth, one for decoration)
• Onion – 1 head.
• Bay leaf – 1-2 pcs.
• Salt - to taste.
• Black pepper – 4 peas.
• Parsley sprigs - for decoration.

Cooking process:

1. Before you start preparing jellied chicken legs, you need to wash these same legs and pour boiling water over them for about 10 minutes. This is necessary so that the skin on the legs steams and is easily peeled off. After the paws are properly steamed, clean them (remove the skin and cut off the place where the nail was on the toes).

2. Rinse half the chicken carcass (if it is too large, cut the chicken into 2-3 parts) under running water and place in a large saucepan. Add the prepared chicken legs there.

3. Peel the onion head and rinse under running water. Do the same with carrots: peel and rinse. Place the prepared vegetables in a saucepan with meat and cover with cold water. The recipe calls for an approximate amount of water, which will vary depending on the size of the chicken and pot. Focus on the fact that the water should cover the meat 1-2 fingers high.

4. Place the pan with the chicken and vegetables over high heat and wait until the water in the pan comes to a boil. During the boiling process, do not forget to skim off the foam that will naturally appear on the surface. When the water boils, reduce the heat to almost a minimum (so that the water only bubbles a little) and simmer the broth for at least 3 hours.

5. Boil the second carrot in a separate saucepan until tender, cool, peel and cut into shapes.

6. After 3 hours, carefully remove the chicken from the broth and place on a plate to cool.

7. Place 2 bay leaves and 4 peppercorns in a saucepan with boiling broth.Add salt to taste, but don't go too far so you don't over-salt the broth. Let the spices cook for 5-10 minutes, during which time they will have time to give all their tastes and aromas to the broth. Strain the finished broth through gauze folded in several layers. Throw away the onion, we don't need it anymore.

8. Disassemble the meat, separating it from the bones (be careful not to miss any small bones).

9. Place the chopped meat in the molds, and on top of them are carrot figures and a sprig of parsley; pour the strained broth evenly into the molds.

10. Cover the molds with cling film and refrigerate for at least 3-4 hours (preferably more).

Bon appetit!

Homemade jellied pork and beef

Jellied meat prepared according to this recipe turns out very tasty, filling and aromatic! It is not at all difficult to prepare, but it will take quite a lot of time. Try making this wonderful homemade jellied meat from pork feet and beef. You will not regret it!

Ingredients:

• Beef meat – 1.4 kg.
• Pork legs – 1 kg.
• Onions – 1 pc.
• Carrot – 1 pc.
• Salt - to taste.
• Water – 2.5-3 l.
• Bay leaf – 4-5 pcs.
• Allspice – 8 peas.
• Garlic cloves – 8 pcs.
• Ground black pepper - to taste.

Cooking process:

1. Rinse the beef well under cold running water, place in a large saucepan and cover with water. Leave the meat and legs in the water overnight (put it in the refrigerator), during which time all the blood will drain from it, which could make the broth cloudy. In the morning, rinse the meat and legs again. If necessary, cut the meat into smaller pieces (this will allow it to cook faster).

2. Pour cold water over the meat again (the recipe indicates the approximate amount, the main thing is that the meat is completely covered).Place the pan with beef on the fire and wait until the water boils. Be sure to skim off any foam that forms on the surface. After boiling, set the heat to the lowest setting (the broth should occasionally “gurgle” barely visible) and let the meat cook for at least 4 hours. Do not turn on high heat under any circumstances - the broth will turn out cloudy, and the finished jellied meat will be ugly. During the cooking process, fat and some foam will float to the surface of the water - be sure to remove everything.

3. While the beef is cooking, prepare the carrots and onions. They need to be cleaned and rinsed in cold water.

4. When the meat has been cooked in the broth for the specified amount of time, add peeled carrots and onions to the pan. Add salt to taste. Boil the vegetables in the meat broth for about 2-2.5 hours.

5. Towards the end of cooking, add 2 types of pepper and bay leaf to the broth. Let the spices simmer in the broth for 20 minutes.

6. Peel the garlic and pass through a press directly into the boiling broth. This must be done literally a few minutes before the end of cooking, so that the broth acquires a bright taste and aroma.

7. Turn off the stove and very carefully remove the meat and pork legs from the boiling broth. They need to be cooled to a comfortable temperature, when the meat can be painlessly picked up in your hands to separate the meat from the bones.

8. Also carefully, so as not to burn yourself, strain the broth through gauze folded in 3-4 layers. Cool to room temperature.

9. Combine together the beef meat that has been disassembled into fibers, as well as the pulp from the pork legs, which needs to be finely chopped. Place the meat in prepared ramekins.

10. Make cute carved figures (flowers, stars) from boiled carrots and place them on top of the meat.Fill the molds to the top with cooled broth and place them in the refrigerator overnight, remembering to first cover the molds with cling film. Before serving, carefully remove the jellied meat by turning the pan over.

Enjoy your meal!

Very tasty and rich jellied pork head

Jellied meat can be made from almost any meat. From pork head it turns out to be especially tasty and rich. Try making jellied meat according to our recipe and you will definitely succeed!

Ingredients:

• Pork head – 6.5-7 kg.
• Onion – 2 pcs.
• Chicken (leg) – 1 kg.
• Bay leaf – 5 pcs.
• Table salt – 2.5-3 tbsp. l.
• Garlic – 2-3 pcs.
• Carrots – 3 pcs.
• Black pepper – 12 peas.

Cooking process:

1. Wash your hair thoroughly (you can even rub it with a brush); if there is any stubble left somewhere, remove it with a lighter. The ears need to be cut off, and the head itself should be placed in a large saucepan and covered with cold water. Leave the pork like this for 10 hours.

2. After the specified amount of time has passed, carefully separate the pork head into several parts. Without skill, at first it may not be possible to cut it without damaging the skull. Therefore, if you are a beginner, then buy a cut head right away. Rinse the pork thoroughly where it is cut to remove any small bits of bone. Place the meat in a large saucepan and fill to the top with water. Place the pan on the fire and after the water boils, skim off the foam. After this, reduce the heat by more than half and let the head simmer for 6 hours. Do not forget to remove the foam from time to time and monitor the water level in the pan.

3. Wash the onions well, right with the skins on, and then make two cuts crosswise at the top of each onion.2 hours after you start cooking the pork head, add the onion to the pan and also salt the broth by adding 3 tablespoons of salt. Mix well and skim off any fat that has formed on the surface of the broth.

4. Peel the carrots, rinse and boil in a small saucepan. Drain the water and cool the boiled carrots. Cut the carrots into small circles. If desired, you can cut out various figures from them.

5. Rinse the chicken and add it to the pan with the pork head when about 4 hours have passed since the start of cooking. Also at this time you need to add laurel leaves and peppercorns to the broth.

6. Peel the garlic and pass through a press. Add chopped garlic to the broth 10 minutes before the end of cooking.

7. After 6 hours, turn off the heat and carefully remove the pork and chicken. When the meat has cooled, carefully remove it from the bones (you will also need to remove the skin, brain and the fattest parts of the pork). The meat needs to be cut quite finely.

8. Place the chopped carrots beautifully on the bottom of the mold, and then place the meat.

9. Strain the broth through a metal sieve lined with several layers of gauze. Pour clear broth into the molds. Cover the jellied meat with a lid and place in the refrigerator until completely frozen. This process usually takes about 6 hours.

Bon appetit!

How to cook delicious transparent jellied meat in a slow cooker?

Making jellied meat in a slow cooker is as easy as shelling pears. You just need to throw the meat there and go quietly about your business, everything will cook perfectly without your participation. In addition, meat from a slow cooker turns out unusually tender and tasty. Shall we try?

Ingredients:

• Pork (legs) – 2 kg.
• Black pepper – 5 pcs.
• Chicken (drumstick) – 0.5 kg.
• Garlic cloves – 5 pcs.
• Onion – 1 head.
• Water – 2.5-3 l.
• Salt - to taste.

Cooking process:

1. Clean the pork legs and place them in a saucepan with cold water. Leave them to soak for 1-2 hours.

2. Rinse the chicken under running water and cut into small pieces.

3. Peel the onions and rinse under cold water.

4. Place the prepared chicken, pork legs, onion and black peppercorns into the multicooker bowl. You also need to add the amount of salt you need. Pour water over the meat and spices until it completely covers the meat and reaches the maximum mark on the multicooker bowl. Close the multicooker with a lid and set the “STEW” mode. The time must be set to 6 hours.

5. While the meat is cooking, peel the garlic and pass it through a press. Garlic should be added to the broth approximately 5-10 minutes before the end of cooking.

6. When the multicooker notifies you that the cooking mode has ended with a sound signal, carefully remove the meat from it. When it has cooled slightly, remove it from the bones and cut into very small pieces.

7. Strain the broth through a sieve or gauze folded 2-3 times.

8. Place the pieces of meat in molds, fill with clean broth and put in the refrigerator for 6-8 hours (don’t forget to cover the molds with lids or cling film).

Bon appetit!