Jellied meat with gelatin

Jellied meat is a traditional dish for any feast. The addition of gelatin guarantees a perfect result for this snack. It can be cooked with chicken, beef or pork. Therefore, we offer you 6 step-by-step cooking recipes.

Homemade chicken jellied meat with gelatin

Chicken with carrots and onions is boiled in a saucepan. Chicken meat is cut into small pieces, the broth is filtered, poured into a saucepan and heated together with gelatin. Chicken with carrots and herbs are laid out in small forms, filled with broth and frozen in the refrigerator.

1. 
   How to prepare jellied meat with gelatin at home? Place the chicken in a deep container, fill it with cold water and soak for three hours. Next, rinse it thoroughly under running water and place it in a saucepan.
2. 
   Fill everything with water, put it on the fire and bring to a boil.Boil for three minutes, then drain the broth, rinse the meat well again and transfer to a clean pan.
3. 
   Wash the onion well and add it to the pan with the chicken. Next, put the peeled carrots there, pour in about 1.5 liters of water, put it on the fire, bring the broth to a boil and skim off the resulting foam.
4. 
   Now add peppercorns to the chicken and vegetables in the pan, then cover the pan with a lid, reduce the heat to low and cook for 1.5 hours. It is important not to let the broth boil too much.
5. 
   After half an hour, take the carrots out of the broth and transfer them to a plate. 30 minutes before cooking the chicken, add bay leaf and salt to taste to the broth.
6. 
   We take the onion out of the broth and throw it away. Transfer the chicken to a deep container, let it cool, then remove the meat from the bone and cut it into small pieces.
7. 
   Strain the chicken broth through several layers of gauze and let it cool slightly.
8. 
   Pour about 200 grams of broth into a glass, add gelatin, mix well and let stand for 30 minutes until it swells. Place the pan with the remaining broth on the fire, pour in some of the gelatin, mix well with a whisk and heat everything to 60°C, without bringing it to a boil.
9. 
   Cut the boiled carrots into slices and place them in a form for jellied meat. Then put parsley there, pour one ladle of cooled broth and put it in the refrigerator for 10-15 minutes. This will be the top of the jellied meat.
10. 
    After this time, put the cut chicken meat into molds, pour in the remaining broth and put in the refrigerator until completely solidified for 2-3 hours.
11. 
    We take the finished jellied meat out of the mold upside down or serve directly in the mold as a snack.Bon appetit!

How to cook pork jellied meat with gelatin?

Pork is boiled with carrots, onions and bay leaves. Next, it is cut into small pieces, transferred to molds with garlic and filled with broth with the addition of gelatin. The jellied meat is decorated with carrots and placed in the refrigerator until completely frozen.

Cooking time: 3 hours.

Cooking time: 30 min.

Portions – 5.

Ingredients:

• Pork shoulder – 1 kg.
• Carrots – 1 pc.
• Onions – 1 pc.
• Bay leaf – 1 pc.
• Gelatin – 25 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Water – 2.5 l.
• Garlic – 4-5 cloves.

Cooking process:

Step 1. Wash the pork thoroughly, then transfer it to a saucepan, fill it with water and put it on the fire. Bring everything to a boil, then drain all the liquid, fill the meat with clean water and bring to a boil again.

Step 2. Next, reduce the heat to minimum and cook the pork, covering the pan with a lid. After 10-15 minutes, add the peeled onions, carrots and bay leaf. Salt and pepper the broth to taste. Cook the meat until it is soft and comes off the bone easily.

Step 3. Remove the finished meat from the broth and transfer it to a plate.

Step 4. Pour gelatin into a small container, fill it with cold boiled water and let it stand for 10-15 minutes until it swells.

Step 5. Strain the broth through a fine sieve or cheesecloth, then return the pan to the heat, heat everything well, then add gelatin and mix thoroughly until it dissolves. Turn off the heating.

Step 6. Separate the pork from the bone, cut the meat into small pieces and place everything in containers along with chopped garlic.

Step 7Now fill the meat with broth with gelatin, decorate with carrots if desired and put in the refrigerator until completely frozen.

Step 8. Serve the finished pork jellied meat with gelatin as an appetizer, with horseradish or mustard. Bon appetit!

A simple and tasty recipe for beef jellied meat with gelatin

Beef with onions and carrots is baked on a baking sheet. Next, everything goes into a pan with water and cooks for another 2-2.5 hours. Next, the broth with gelatin is poured into the molds, after which carrots and herbs are added and everything is sent to the refrigerator until it hardens completely.

Cooking time: 9 hours 30 minutes

Cooking time: 1 hour.

Portions – 11.

Ingredients:

• Beef from different cuts – 1.5 kg.
• Onions – 1 pc.
• Carrots – 4 pcs.
• Parsnip or celery root – 1 pc.
• Parsley root – 1 pc.
• Garlic – 1 head.
• Vegetable oil – 2 tbsp.
• Parsley - 3-4 sprigs.
• Dill – 3-4 sprigs.
• Black peppercorns – 10 pcs.
• Allspice peas – 5 pcs.
• Gelatin – 20-25 gr.
• Water – 3.5 l.
• Salt - to taste.
• Ground black pepper - to taste.
• Horseradish - to taste.
• Mustard - to taste.

Cooking process:

Step 1. Preheat the oven to 220^OC. Cut the beef into large pieces. Cut the peeled onion, parsnip root, parsley and two carrots in half. Peel the garlic and cut the head in half lengthwise.

Step 2. Cover a baking sheet with parchment paper and place the meat and all the vegetables there. Sprinkle everything with vegetable oil and place in the oven for 12-15 minutes until the vegetables release their aroma.

Step 3. At this time, take a high saucepan, boil water there and send the meat there along with vegetables and pour in the juice formed on the baking sheet.Bring everything to a boil over medium heat, then turn the heat to low and cook the broth for 2-2.5 hours. After an hour, add two carrots, sprigs of dill and parsley to the broth.

Step 4. Strain the prepared beef and vegetable broth through a colander, which we cover with a wet napkin. Next, let it cool to room temperature.

Step 5. Remove the meat from the bones, then separate it into fibers or cut it into small pieces. Then sprinkle it generously with salt and ground black pepper.

Step 6. Measure the volume of the broth and soak leaf gelatin in cold water at the rate of 7 grams per 500 ml of broth (you can also use granulated gelatin and soak it in a small part of the broth). Place the pan with the broth on the fire, add the squeezed gelatin and heat everything until it is completely dissolved.

Step 7. Cover small forms for jellied meat with cling film, pour a thin layer of broth into it and place in the refrigerator for 1-2 hours.

Step 8. After this time, put the beef into molds, add chopped carrots and herbs. Then fill everything with the remaining broth and put the jellied meat in the refrigerator for 3-4 hours until completely solidified.

Step 9. Remove the prepared jellied meat from the molds and serve as a snack along with mustard or horseradish. Bon appetit!

How to make turkey jellied meat with gelatin?

To begin with, the turkey is baked on a baking sheet with vegetables, after which everything is transferred to a pan, filled with water and cooked for 3-4 hours. Next, the meat is removed from the bone, laid out in molds, salted and filled with broth with gelatin. Then the jellied meat is placed in the refrigerator until it hardens.

Cooking time: 4 hours 30 minutes

Cooking time: 30 min.

Portions – 10.

Ingredients:

• Turkey drumstick – 600 gr.
• Turkey thigh – 1.5 kg.
• Onions – 1 pc.
• Carrots – 2 pcs.
• Parsley root or greens – 1 pc.
• Garlic – 1 head.
• Black peppercorns – 1 tsp.
• Vegetable oil – 0.5 tsp.
• Salt – 1.5 tsp.
• Drinking water – 3 l.
• Gelatin – 25 gr.

Cooking process:

Step 1. Cover a baking sheet with parchment paper, place a turkey drumstick and thigh, an onion cut in half, a head of garlic and washed but not peeled carrots. Sprinkle everything with vegetable oil and send it to preheated to 200^OPlace in the oven for 15-20 minutes until the vegetables brown and release the aroma.

Step 2. Next, transfer the vegetables and turkey into a deep saucepan or multicooker bowl, add parsley root, peppercorns, fill everything with water, put it on the fire, bring to a boil and cook for 3-4 hours.

Step 3. We take the finished meat out of the broth, let it cool a little, after which we disassemble it fiber by fiber and lay it out in jellied meat molds.

Step 4. Strain the hot broth through a sieve. Mix part of the broth with gelatin, let it swell and pour everything into the pan. Next, warm it up well, add salt to taste and fill the turkey with broth.

Step 5. If desired, you can also add pieces of carrots and herbs to the jellied meat. Next, put everything in the refrigerator until completely frozen. Serve jellied turkey with turkey as an appetizer along with horseradish or mustard. Bon appetit!

Jellied pork legs and knuckles with gelatin

Pork legs, shanks with onions, carrots, bay leaves and peppers are boiled in a saucepan. Next, the broth is filtered, part of it is mixed with gelatin and mayonnaise.The cut meat is laid out in jellied meat molds, everything is filled with broth and put in the refrigerator until it hardens.

Cooking time: 5 o'clock.

Cooking time: 30 min.

Portions – 6.

Ingredients:

• Pork legs – 2 pcs.
• Pork knuckle – 2 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Bay leaf – 2 pcs.
• Salt - to taste.
• Black peppercorns – 5 pcs.
• Garlic – 2 cloves.
• Instant gelatin – 30 g.
• Mayonnaise – 3 tbsp.

Cooking process:

Step 1. We thoroughly wash the pork legs and knuckle under running water and peel them with a knife. Next, put everything into a saucepan, fill it with water so that the meat is covered by 0.5 cm and send it to the fire. Then add peeled onions, carrots, bay leaves, peppercorns and salt to taste. Bring everything to a boil, remove the resulting foam and cook over low heat for 5 hours. We take the meat out of the pan, and strain the broth through a fine sieve or cheesecloth.

Step 2. Pour two glasses of broth into a separate container, add 10 grams of gelatin, mix well and let stand for 15 minutes. Next, add mayonnaise and mix everything again until a homogeneous mass is obtained.

Step 3. Remove the meat from the bone, cut it into small pieces with a knife and transfer it to a small container. Peel the garlic, pass it through a press, add it to the pork and mix.

Step 4. Pour another glass of broth into a separate container, pour the remaining gelatin into it and let it sit for 15 minutes. Next, mix everything until dissolved. Pour the resulting mixture into a saucepan with the rest of the broth, add the pork and garlic there and stir.

Step 5. Pour part of the mixture of broth with gelatin and mayonnaise into the form for jellied meat.Place in the refrigerator for 30 minutes to firm up a little. Then pour out the future jellied meat and put it in the cold for another half an hour. At the end, pour in the remaining mixture of broth and mayonnaise and put it in the refrigerator until completely solidified for 5-6 hours. Serve the finished jellied meat to the table as an appetizer with horseradish or mustard. Bon appetit!

Delicious jellied meat in chicken broth with gelatin

Chicken is boiled with onions and carrots. Next, the broth is filtered and mixed with swollen gelatin. The chicken meat is transferred to a mold, garlic is laid out on it, everything is filled with broth and sent to the refrigerator until it hardens completely.

Cooking time: 2 hours 15 minutes

Cooking time: 25 min.

Portions – 10.

Ingredients:

• Chicken – 1 kg.
• Drinking water – 1.8 l.
• Onions – 1 pc.
• Carrots – 1 pc.
• Gelatin – 20 gr.
• Garlic – 2 cloves.
• Bay leaf – 2 pcs.
• Allspice peas – 2 pcs.
• Black peppercorns – 5 pcs.
• Ground black pepper - to taste.
• Salt - to taste.

Cooking process:

Step 1. Wash the chicken well, then transfer it to a saucepan, fill it with cold water and put it on the fire. Next, bring the pan to a boil, skim off the resulting foam, reduce the heat and cook for an hour.

Step 2. Wash the onions and carrots, peel them and add them to the broth. Cook for another 15-20 minutes until the meat is easily separated from the bones.

Step 3. Remove the chicken from the pan into a separate container. Strain the broth through a fine sieve. We throw away the onions, and if desired, carrots can be used for decoration.

Step 4. Pour the gelatin into a small container, fill it with cold water and leave for 10 minutes until it swells.Next, transfer it to the slightly cooled broth and mix well until the gelatin is completely dissolved.

Step 5. Remove the chicken meat from the bones, divide it into fibers or cut it into small pieces. Next, transfer it to a form for jellied meat, put chopped garlic on top and fill everything with broth. Using a fork, distribute the chicken evenly over the jellied meat.

Step 6. Now put everything in the refrigerator until completely frozen. We serve the prepared appetizer to the table along with mustard or horseradish. Bon appetit!