Chicken jellied meat

Chicken jellied meat is a low-calorie version of the well-known holiday dish. Few people know that jellied meat can also be prepared using chicken meat. We have collected 10 recipes for delicious chicken jellied meat with step-by-step instructions. Cold meat can be served as a snack.

Delicious transparent chicken jellied meat with gelatin

According to established tradition, not a single holiday table is complete without aspic or jellied meat; the ingredients may be different. We offer a step-by-step recipe for chicken jellied meat using gelatin.

1. 
   How to cook delicious chicken jellied meat? We wash the chicken, put it in a large saucepan, fill it with water, add spices and put it on the stove, bring it to a boil, then reduce the heat.
2. 
   Peel the onion, garlic and carrots, chop them coarsely and add them to the pan with the chicken. Cover the pan with a lid and leave the contents to simmer over low heat for 3-4 hours. Make sure that the jellied meat is slightly boiling. An hour before readiness, add salt.
3. 
   After the chicken is cooked, remove it from the pan and strain the broth. We dilute the gelatin with a small amount of water and pour it into the broth.
4. 
   When the chicken meat has cooled, separate it from the bones and chop it. Place the meat and boiled carrots in molds, put parsley sprigs on top and fill all the molds with broth, let it cool at room temperature and put it in the refrigerator, where the jellied meat will completely harden. Potatoes in any form are good as a side dish for jellied meat.

Bon appetit!

Step-by-step recipe for making chicken jellied meat without gelatin

Despite the fact that chicken meat is not as fatty as pork, you can also make jellied meat from it without using gelatin. The secret lies in the right ingredients.

Ingredients:

• Chicken meat (legs, wings, drumsticks, breast, cartilage) – 1.5 kg.
• Garlic – 5-6 cloves.
• Onion – 1 pc.
• Carrots – 1 pc.
• Spices (allspice, black pepper, paprika, bay leaf) - to taste.
• Salt - to taste.
• Greenery.
• Water – 2.2 l.

Cooking process:

1. Fill the chicken meat with water, put it on the fire, bring it to a boil, drain the water, rinse the meat, fill it again with water, add spices and put it on the stove again. As soon as the water boils, reduce the heat and leave the meat to simmer under the lid for 3 hours.

2.We wash the vegetables, chop them coarsely and add them to the chicken; the water should be salted about an hour before the broth is ready.

3. Take out the meat and carrots and let them cool. Strain the broth.

4. Separate the meat from the bones and divide it into small pieces; carrot slices can be used to decorate the dish.

5. Place the meat in an even layer on the bottom of the jellied meat molds, lay carrots on top, if desired, you can add herbs or boiled eggs, fill with broth, wait until the jellied meat hardens.

Bon appetit!

How to prepare delicious jellied chicken and chicken legs?

Chicken jellied meat is more tender than pork or beef, but in order for the broth to solidify better, use parts of chicken with cartilage, such as chicken feet. This jellied meat can be supplemented with boiled vegetables and herbs.

Ingredients:

• Chicken feet – 1.5 kg.
• Chicken breast – 300 gr.
• Carrots – 1-2 pcs.
• Onion – 1 pc.
• Spices (allspice, black pepper, bay leaf) - to taste.
• Salt - to taste.
• Water - 3 liters.
• Greenery.

Cooking process:

1. Place chicken in a large saucepan, add water and put on fire. After the water boils, drain it and fill the meat with water again, add spices. When the water boils again, put the onions and carrots in the pan, cover with a lid and cook for 3.5-4 hours under the lid. An hour before the broth is ready, add salt.

2. Take the finished meat and vegetables out of the pan. We cut the meat or separate it into small pieces by hand. Cut the carrots into thin semicircles. We filter the broth, we won’t need the boiled paws further, we can get rid of them.

3. Finely chop or chop the garlic on a fine grater.

4.We put chicken meat in the jellied meat mold, sprinkle it with garlic on top, lay out the carrots beautifully and fill it with broth. Place the cooled forms in the refrigerator and wait for them to completely harden. Before serving the dish, decorate it with sprigs of fresh herbs.

Bon appetit!

A simple recipe for jellied chicken and pork feet

Beef broth is considered a natural source of collagen. To make it harden well, you can use gelatin or pork trotters.

Ingredients:

• Pork legs – 800 gr.
• Chicken – 1 kg.
• Garlic – 8-10 cloves.
• Carrots – 2 pcs.
• Onion – 1 pc.
• Bay leaf – 4 pcs.
• Peppercorns – 1 tsp.
• Salt - to taste.
• Water – 3.5 l.

Cooking process:

1. Wash the legs under running water, and if necessary, clean them with a knife. We also wash the chicken, remove any remaining feathers and soak it together with the pork legs overnight. The next day, drain the water and rinse the meat again.

2. Place the pork and chicken in a deep saucepan, add water and bring to a boil. Use a spoon to collect foam from the surface of the water. After the water boils well, reduce the heat to low and cook the meat for 4.5-5 hours.

3. An hour and a half before it’s ready, put the peeled vegetables in the pan with the meat and add salt. 30 minutes before readiness, add spices. 15 minutes before it’s ready, add the peeled garlic to the pan.

4. Remove the meat from the pan and let it cool. Strain the broth.

5. We disassemble the chicken meat into fibers or cut it, cut the pork pulp into thin strips.

6. Prepare the forms for jellied meat, put meat in them and fill them with broth, leave the dish in a cold place so that the jellied meat freezes. Horseradish or mustard goes very well with jellied meat.

Bon appetit!

Homemade jellied chicken and pork knuckle

You can even make jellied meat without fat from pork meat. And also for this recipe you do not need to use gelatin.

Ingredients:

• Chicken meat – 1 kg.
• Pork knuckle – 1.5 kg.
• Onions – 2 pcs.
• Carrots – 2 pcs.
• Garlic – 3 cloves.
• Green onions – 6 sprigs.
• Bay leaf – 4 pcs.
• Salt - to taste.
• Allspice peas – 0.5 tsp.
• Black pepper – 0.5 tsp.
• Water – 5 l.

Cooking process:

1. Rinse the meat well with cold water; if necessary, cut it into several pieces so that it is convenient to place it in the pan.

2. Place the chicken and pork in a saucepan, add water, bring to a boil over medium heat, then drain the water and rinse the meat again. Pour water into the pan again, and bring it to a boil a second time, then reduce the heat to low and cook the meat for another 4.5-5 hours.

3. After 5 hours, put carrots and onions in the pan. Also add spices and salt to taste, cook for another 30 minutes and turn off the heat.

4. We take out the meat and wait until it cools down. Separate the meat from the bones and divide it into small pieces.

5. Finely chop the garlic and add to the broth, stir and leave for 15 minutes. Then strain the broth and remove excess fat from the top with a spoon.

6. Place the meat in deep plates, place carrots and green onions on top, and fill with broth. Place the jellied meat in a cool place where it will completely harden.

Bon appetit!

How to cook chicken jellied meat in a slow cooker?

To prepare jellied meat, you can use a slow cooker. This way the meat will come off the bones easily and will be more tender.

Ingredients:

• Chicken meat – 1.2 kg.
• Onions – 1-2 pcs.
• Carrots – 2 pcs.
• Gelatin – 1 sachet.
• Garlic – 4-6 cloves.
• Allspice peas – ½ tsp.
• Bay leaf – 4 pcs.
• Salt - to taste.
• Water – 2 l.

Cooking process:

1. You can take the whole chicken or its individual parts. We wash the meat under cold water and, if necessary, divide it into smaller parts in order to place it in the multicooker bowl.

2. Peel and wash the vegetables, place them whole in the multicooker. Salt the meat and vegetables, add spices and add water to cover all the ingredients.

3. On the multicooker, turn on the “stew” program and set the timer for 5 hours. Then take out the meat and carrots and cool them. Cut the carrots into circles, separate the meat into fibers with your hands.

4. Pass the broth through a fine sieve. Dissolve the gelatin in a small amount of broth and pour it into the rest of the broth.

5. Place a layer of carrots and peas on the bottom of the plates, use your imagination and make it in the form of some kind of design, pour a little broth on top, put the meat in the next layer and also pour the broth. There may be more layers, it all depends on the depth of the plate and your imagination.

6. Place bowls of jellied meat in the refrigerator overnight. The jellied meat can be removed from the mold; to do this, hold the mold with the jellied meat in hot water for 1-2 minutes and turn the bowl over; you can use canned peas and fresh herbs to decorate the dish.

Bon appetit!

Delicious chicken and beef jellied meat

Kholodets is a very popular dish of Belarusian cuisine, especially relevant during the cold period. The type of meat does not matter, the main thing is the amount of gelling substances contained in it; it is good if it contains a large number of tendons and small bones, then the jellied meat will thicken without adding gelatin.

Ingredients:

• Beef – 1.5-2 kg.
• Chicken meat – 1.5 kg.
• Garlic – 6-8 cloves.
• Spices (peppercorns, bay leaves) - to taste.
• Salt - to taste.
• Onion – 1-2 pcs.
• Carrots – 2 pcs.
• Water – 5 l.

Cooking process:

1. We separate large pieces of meat into smaller ones. Beef must be soaked in cold water for 5-6 hours.

2. Place all the meat in a large saucepan, add carrots, peppers, onions, bay leaves and garlic. Bring to a boil, periodically removing the foam with a spoon, then leave the pan on low heat for 10 hours, salt the broth an hour before the end of cooking.

3. Take the meat out of the pan. Strain the broth, bring to a boil again, taste and add salt or spices.

4. Separate the meat from the bones and cut it into small pieces. Place it on the bottom of deep bowls and fill with broth. Place the jellied meat in a cool place where it should harden. Before serving, it is necessary to remove the white layer of fat from the surface of the jellied meat.

Bon appetit!

A simple recipe for chicken jellied turkey

Jellied meat made from turkey and chicken is tasty and at the same time not too high in calories. Suitable for those who watch their figure.

Ingredients:

• Turkey thighs and wings – 1 kg.
• Chicken meat – 800 gr.
• Garlic – 8 cloves.
• Onion – 1 pc.
• Carrots – 1 pc.
• Peppercorns – 6 pcs.
• Salt - to taste.
• Lemon – 2 slices.
• Water – 3 l.

Cooking process:

1. Prepare the meat, wash and remove any remaining feathers.

2. Peel onions, carrots and garlic.

3. Place the meat, whole vegetables and spices in a saucepan with water, put it on the fire and bring to a boil. We constantly skim off the foam with a spoon; as soon as the broth boils, reduce the heat to low and cook for another 3-4 hours under the lid. An hour before the end of cooking, add salt to the broth.

4. Peel the garlic and chop it using a press.

5.Remove the meat from the broth and leave it to cool. Remove the skin, separate the meat from the bones and divide it into small pieces. Mix the meat with chopped garlic.

6. Cut the boiled carrots into thin circles.

7. Strain the broth through a fine sieve or cheesecloth.

8. Place carrots on the bottom of the jellied meat molds, put meat on top in an even layer and fill with broth. Leave in a cool place or refrigerator so that the jellied meat freezes well. Pickled cucumbers, sandwiches with toasted bread, horseradish or mustard are suitable additions to jellied meat.

Bon appetit!

Healthy dietary chicken jellied meat

Everyone has ever thought about the topic of proper nutrition. Everyone wants to eat tasty, but at the same time beneficial for the body. We offer a recipe for jellied meat, which is suitable for the daily diet, even for fans of a healthy diet and people trying to lose weight.

Ingredients:

• Chicken – 2 kg.
• Carrots – 1 pc.
• Onion – 1 pc.
• Garlic – 4 cloves.
• Peppercorns – 8 pcs.
• Bay leaf – 4 pcs.
• Salt - to taste.
• Gelatin – 30 gr.
• Water – 3.5 l.

Cooking process:

1. You can take a whole chicken and divide it into parts. We remove all the skin and also get rid of all layers of fat; we will not use them. Place the carcass in a saucepan and fill it with cold water, put it on high heat and bring to a boil. During the cooking process, remove foam from the surface.

2. After the water boils, add spices, salt, add vegetables, reduce the heat, and leave the entire contents of the pan to cook for another 2-3 hours.

3. Then we take out the meat and carrots; we don’t need onions. Strain the broth.

4. Pass the garlic through a press and pour it into the broth, let it brew for 20-30 minutes.

5.We separate the meat from the bones, separate it into fibers with our hands or cut it into small pieces. Cut the carrots into thin circles.

6. Dissolve gelatin in a small amount of broth (200-250 g). If the gelatin does not dissolve well, heat the broth over low heat, stirring constantly. Then pour the broth with gelatin to the rest of it.

7. Place the meat with carrots in a deep form and fill it with broth; this can be done either in one container or divided into several parts and pour the jellied meat into smaller bowls. Let the jellied meat harden in a cool place and serve.

Bon appetit!

How to cook proper chicken jellied meat in a pressure cooker?

In order to prepare jellied meat, you need to spend a lot of time. Special kitchen appliances, such as a pressure cooker, will help speed up this difficult process. Depending on your technique, the cooking time for jellied meat can be reduced to 1-3 hours.

Ingredients:

• Pork leg – 1 pc.
• Beef shank – 1.2 kg.
• Chicken thighs – 1 kg.
• Garlic – 3-6 cloves.
• Onion – 1 pc.
• Carrots – 1 pc.
• Black peppercorns – 1 tsp.
• Allspice peas – 1 tsp.
• Bay leaf – 4 pcs.
• Parsley – 1 small bunch.
• Salt - to taste
• Water – 4 l.

Cooking process:

1. Wash the meat well, clean it, divide it into approximately equal pieces, place it in a large saucepan, fill it with cold water and bring to a boil, cook for 5 minutes, constantly removing the foam with a spoon.

2. Remove the pan from the heat, drain the water and transfer the meat into a pressure cooker, add peeled onions, carrots, spices and salt there, add water so that the meat is completely hidden. Close the lid of the pressure cooker tightly and put it on the fire; as soon as steam starts to come out of the valves, reduce the heat and cook for 3 hours.Carefully open the pressure cooker and let the contents cool slightly.

3. Take out the meat and carrots, pour the broth through a sieve. We separate the meat from the bones and divide it into small pieces with our hands or using a knife. Cut the boiled carrots into thin circles.

4. Place carrots and a sprig of parsley into pre-prepared deep plates, then chopped garlic (the amount is determined by your taste preferences). After that, place the meat in an even layer on plates and fill everything with broth.

5. Place the bowls in the refrigerator overnight so that the broth hardens well. The next day the jellied meat will be ready to eat.

Bon appetit!