Classic jellied meat

Classic jellied meat is an original Slavic dish that has many similarities with jellied meat, which is considered a delicacy. To prepare, we need meat on the bones, which contain a large amount of calcium and enzymes that gel the broth, giving the dish that unique consistency. Depending on your taste preferences, you can easily cook a cold one using beef or pork legs, shanks, heads or even chicken legs. For a balanced taste, the use of vegetables and gelatin is also allowed. It is recommended to combine this dish with something spicy, for example, grated horseradish or Russian mustard.

Classic jellied meat at home

Classic jellied meat is always prepared at home without adding gelatin; the strong and rich broth freezes perfectly on its own, since the ears and hooves contain a lot of collagen, which does not allow the composition to disintegrate and spread.

1. 
   How to make classic jellied meat at home? First of all, soak the meat in a solution of cool water and vinegar, leave for half an hour to get rid of unpleasant odors.
2. 
   We clean the pork from dirt and bristles, trim off excess fat from the chicken, chop the hooves - put the ingredients in a large saucepan.
3. 
   Pour the ingredients with water and bring to a boil, reduce the heat and simmer under the lid for 6 hours, skimming off the foam.
4. 
   An hour before readiness, add large segments of peeled vegetables, bay leaves, salt and pepper to the broth.
5. 
   Turn off the heat and remove the vegetables and spices from the heat-resistant dish, and cool the mixture.
6. 
   We disassemble the cooled meat and place it on deep plates, adding carrot rings if desired.
7. 
   Fill the preparations with strained broth and put them in the refrigerator overnight.
8. 
   We wait until the jellied meat has hardened, after which it can be served. Jellied meat according to the classic recipe at home is ready! Bon appetit!

---

Transparent jellied pork feet

Transparent jellied pork legs are prepared quite simply and easily, however, it requires a lot of time to prepare: first of all, you need to boil the meat for a long time, cut it up and, after combining it with the broth, of course, wait for it to harden. But it's definitely worth the end result!

Cooking time – 24 hours.

Cooking time – 40 min.

Portions – 10-12.

Ingredients:

• Pork leg – 400 gr.
• Pork knuckle – 700 gr.
• Water – 3 l.
• Chicken ham – 1 kg.
• Salt – 2 tbsp.
• Carrot – 1 pc.
• Onions – 1 pc.
• Garlic – 1 head.
• Ground black pepper – 0.5 tsp.
• Coriander – 1 tsp.
• Bay leaf – 3 pcs.
• Sweet peas – 2 pcs.
• Black peppercorns – 8 pcs.
• Gelatin – 3 tbsp.

Cooking process:

Step 1. Place the cleaned shank and hooves in a large saucepan and fill with cold water.

Step 2. Bring to a boil and immediately reduce the flame, remove the foam with a slotted spoon.

Step 3. Boil on low heat for 2.5-3 hours and add skinless chicken. We simmer for another hour.

Step 4. At the same time, fry the coarsely chopped vegetables in a dry frying pan.

Step 5. Together with the chicken, add carrots and onions, black and allspice peppers, two tablespoons of salt and bay leaves into the broth.

Step 6. After cooking, transfer the meat to a plate and strain the broth through several layers of gauze.

Step 7. And while the ingredients are cooling, pour the gelatin with 100 milliliters of cold water and leave for half an hour.

Step 8. Mix the swollen gelatin into the broth.

Step 9. Separate the meat from the bones and chop as desired.

Step 10. Mix the meat fibers with salt, seasonings and garlic, passed through a press.

Step 11. Distribute the chicken and pork pieces into deep plates and fill with broth.

Step 12. Cool at room temperature, and then refrigerate until completely set. Bon appetit!

Proper chicken jellied meat with gelatin

Proper chicken jellied meat with gelatin is a delicious and incredibly aromatic appetizer that will easily decorate your holiday table or bring something completely new to your usual diet. By adding vegetables, chicken and jelly acquire a brighter taste and impressive appearance.

Cooking time – 9 hours 40 minutes

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Chicken – 1 kg.
• Water – 2.5 l.
• Gelatin powder – 25 g.
• Carrots – 130 gr.
• Onions – 120 gr.
• Garlic – 4 teeth.
• Bay leaf – 3 pcs.
• Black peppercorns – 10 pcs.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Cut the chicken into small pieces and peel the vegetables. We cut the carrots into rings, the garlic into slices.

Step 2. Fill the bird with water and bring to a boil, remove the foam with a slotted spoon and add the vegetables - cook for another 40-50 minutes. 10 minutes before readiness, add bay leaf, salt and pepper to the broth.

Step 3. Remove the ingredients from the broth and cool. Strain the broth and mix with pre-soaked and swollen gelatin.

Step 4. Remove the meat from the bones and place in deep bowls, add slices of garlic and carrots.

Step 5. Carefully pour the broth over the ingredients and, after cooling, put them in the refrigerator for 6-8 hours.

Step 6. Decorate the frozen jellied meat with herbs and serve. Bon appetit!

Classic beef jellied meat

Classic beef jellied meat is a unique combination of tastes, textures and aromas that are very balanced in one dish that is familiar to each of us since childhood. Using beef instead of pork, the jellied meat is less fatty.

Cooking time – 7 hours

Cooking time – 25-30 min.

Portions – 8.

Ingredients:

• Beef shank – 1.2 kg.
• Beef leg – 1 pc.
• Chicken breast – 1 pc.
• Beef pulp – 300 gr.
• Beef bone with meat – 1 pc.
• Garlic – 3 teeth.
• Onions – 1 pc.
• Carrot – 1 pc.
• Bay leaf – 3 pcs.
• Black peppercorns – 10 pcs.
• Salt - to taste

Cooking process:

Step 1. 5 hours before cooking, fill the beef hoof with cold water and leave for 5 hours, changing the water often.Next, put all the meat with bones in a large saucepan, fill it with water and put it on the fire.

Step 2. Bring to a boil, skim off the foam and cook covered for three hours. Salt.

Step 3. Then add the spices and peeled cut vegetables into the pan and cook for another hour.

Step 4. Continue cooking until the meat comes away from the bones. Throw away the vegetables and add salt if necessary, add chopped garlic and after 60 seconds turn off the heat.

Step 5. Place the meat on a plate, strain the broth through gauze folded in several layers.

Step 6. We separate the meat pulp from the veins, films and bones and distribute it into containers.

Step 7. Fill the ingredients with broth and after cooling, put them in the refrigerator.

Step 8. After about 8-10 hours, turn the jellied meat onto a plate and take a sample. Bon appetit!

Delicious jellied pork legs and knuckles

Delicious jellied pork legs and knuckles, cooked with the addition of carrots, garlic and various spices, is an aromatic and incredibly tasty snack that is in demand at all times. For there is nothing tastier than a clear, frozen broth combined with slices of meat.

Cooking time – 9 hours 40 minutes

Cooking time – 30-40 min.

Portions – 10.

Ingredients:

• Pork leg – 3 pcs.
• Pork knuckle – 1.2 kg.
• Water – 3 l.
• Carrots – 2 pcs.
• Garlic – 3 teeth.
• Onions – 1 pc.
• Water – 3 l.
• Bay leaf – 1 pc.
• Black peppercorns – 5 pcs.
• Salt - to taste.

Cooking process:

Step 1. Clean the knuckle and legs and soak in cool water for 6 hours.

Step 2. After the specified time, wash the meat and fill it with three liters of clean water - cook for three hours, not forgetting to skim off the foam with a slotted spoon.

Step 3.Next, add bay leaves, salt, large segments of carrots, peppercorns and unpeeled onions and cook for another hour.

Step 4. Cool the boiled hooves and shanks, separate the meat and chop it.

Step 5. Strain the rich broth using a sieve with fine holes.

Step 6. Cut the carrots into beautiful “flowers”, finely chop the garlic and mix with meat and salt.

Step 7. Pour a little broth into the bottom of the mold and let it harden, lay out the carrots, add herbs and cranberries if desired. Pour in some of the broth again and put it in the refrigerator to harden.

Step 8. Mix the meat with the rest of the broth and pour it over the workpiece.

Step 9. Place in the cold for a couple of hours and then taste. Bon appetit!

Homemade turkey jellied meat

Homemade turkey jellied meat is a dish that fits perfectly into the diet and, accordingly, is perfect for those who adhere to proper nutrition. In addition to its beneficial properties, the snack also has an excellent taste and enchanting aroma.

Cooking time – 8 hours 20 minutes

Cooking time - 20 minutes.

Portions – 5-6.

Ingredients:

• Turkey – 800 gr.
• Onions – 100 gr.
• Water – 2.5 l.
• Carrots – 100 gr.
• Garlic – 3 teeth.
• Lemon – 120 gr.
• Black peppercorns – 6 pcs.
• Salt – 1.5 tsp.
• Gelatin powder – 20 g.

Cooking process:

Step 1. Remove the skin and veins from the meat, peel the vegetables, cut the carrots into several pieces. Rinse and cut the citrus into rings.

Step 2. Throw the meat, onions and half of the carrots into the pan, add water and season with salt and pepper - simmer over low heat for two hours. Then we take out the vegetables and boil for another two hours with minimal heat.

Step 3.Strain the finished broth and chop the meat randomly.

Step 4. Finely chop the remaining carrots and place them in a mold; distribute the poultry, garlic and lemon on top.

Step 5. Fill the ingredients with broth and leave at room temperature until completely cooled.

Step 6. Place the food in the refrigerator until completely frozen and then serve. Cook and have fun!

Jellied chicken feet

Jellied chicken feet is an unusual dish that will surely surprise all tasters with its delicate texture and pleasant aroma. This snack freezes well even at room temperature, because the main ingredient contains a large amount of collagen, which should be boiled for at least an hour.

Cooking time – 6 hours

Cooking time - 15 minutes.

Portions – 2.

Ingredients:

• Chicken feet – 350 gr.
• Onions – 0.5 pcs.
• Spices for chicken – 1 tsp.
• Carrots – 0.5 pcs.
• Salt – 2 pinches
• Parsley – 5 gr.
• Hot water – 700 ml.
• Bay leaf – 2-3 pcs.
• Garlic – 2 teeth.

Cooking process:

Step 1. Place the products that we need on the desktop.

Step 2. Wash the paws and pour boiling water over them, cook for 5 minutes and drain the first water. Replace the water with clean water, add bay leaf and salt, simmer for half an hour.

Step 3. Next, add chicken spices, onions and carrots into the broth and leave on the fire for another 30 minutes.

Step 4. Cut the vegetables into thin slices and place them together with the poultry on a plate with high sides.

Step 5. Add garlic and parsley, fill with strained broth and put in a cold place for an hour and a half.

Step 6. Serve with slices of fresh bread. Bon appetit!

Pork head jellied meat

Pork head jellied meat is a real delicacy for lovers of everything unusual and unusual. Using the head in combination with chicken meat, the appetizer turns out incredibly tasty and nutritious, and special spices give the food a unique aroma that is impossible to resist!

Cooking time – 7 hours 20 minutes

Cooking time – 20-25 min.

Portions – 7-8.

Ingredients:

• Pork head (trimmed) – 1 pc.
• Pork hoof – 1 pc.
• Chicken ham – 600 gr.
• Onions – 1 pc.
• Carrot – 1 pc.
• Bay leaf – 3 pcs.
• Black peppercorns – 10 pcs.
• Allspice peas – 3 pcs.
• Cloves – 1 pc.
• Salt - to taste.

Cooking process:

Step 1. Clean the head and hoof with the tip of a knife and rinse thoroughly under running water.

Step 2. Remove the skin from the chicken legs and cut them along the joint, remove the skin and husks from the vegetables, and rinse the root vegetables.

Step 3. Cut the head trimmings into smaller pieces and place them together with the hoof in a pan of water, boil for 5-7 minutes.

Step 4. Drain the first broth and actively wash the pork in cool water again. Pour in and boil again, remove the foam and reduce the heat to minimum.

Step 5. Cut the carrots into large bars, cut the onion crosswise and send it to the meat.

Step 6. Skimming off the foam and fat, boil the pork for 2 hours, then add the poultry, cloves, bay leaf and peppercorns - simmer for another 4 hours and add salt.

Step 7. We catch and disassemble the meat, put it on plates, fill it with strained broth and, after completely cooling, put it in the cold for a couple of hours. Bon appetit!

Jellied meat without gelatin at home

Jellied meat without gelatin at home is an exquisite dish that is extremely popular due to its unusual appearance and unsurpassed taste. This dish is perfect for a late dinner, after which you will remain full, but consume a minimum of calories.

Cooking time – 8 hours

Cooking time - 30 min.

Portions – 6.

Ingredients:

• Beef tail – 500 gr.
• Pork leg – 1 pc.
• Chicken ham – 2 pcs.
• Carrot – 1 pc.
• Onions – 2 pcs.
• Celery root – 0.5 pcs.
• Sweet peas – 8 pcs.
• Cloves – 3 buds
• Bay leaf – 6 pcs.
• Salt – 1 tbsp.
• Egg – 1 pc.
• Parsley – 6 sprigs.

Cooking process:

Step 1. Wash three types of meat and soak in cold water for half an hour. Then put it into a saucepan, add water and let it boil, using a slotted spoon to get rid of the foam.

Step 2. Reduce the flame and add unpeeled onion, celery stalk, peeled carrot slices, salt, bay leaf, cloves and allspice to the main ingredients - simmer for 1 hour and 50 minutes.

Step 3. After the specified time has passed, transfer the meat components to a plate and cool. Next, remove the pulp from the bones.

Step 4. Strain the broth, remove excess fat from the surface.

Step 5. Place boiled egg slices, carrot rings and parsley leaves into deep bowls, distribute the meat fibers.

Step 6. Fill with broth and after an hour and a half, put it on the refrigerator shelf. After 6-9 hours, serve and enjoy. Cook and have fun!

Proper jellied beef legs

Proper jellied beef legs are prepared from a minimal set of ingredients and require a minimum of effort from the cook, and the result is always an incredibly tasty dish that you can’t tear yourself away from. Treat yourself and your family to aromatic jellied meat!

Cooking time – 20 hours

Cooking time – 20-25 min.

Portions – 8.

Ingredients:

• Beef leg – 1.5 kg.
• Bay leaf – 3 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Black peppercorns – 8 pcs.
• Salt – 2.5 tsp.

Cooking process:

Step 1. Prepare a food set.

Step 2. Pre-soak the meat, then transfer it to a saucepan and, adding water, bring to a boil.

Step 3. Thoroughly wash the vegetables right in the husks and skins and cut them into 2-3 segments, place cut side down in a dry frying pan and fry over low heat for 4-5 minutes.

Step 4. Change the water in which the beef is cooked (the liquid should cover the legs by 2-3 centimeters).

Step 5. Cook the meat at low boil for 4 hours, then add vegetables, spices and salt to the broth and simmer for another 60 minutes.

Step 6. Catch the meat and cool it, separate it into small pieces and place it in deep plates.

Step 7. Cool and strain the broth, pour in the beef.

Step 8. Place the containers in the cold until completely frozen. After a couple of hours, take a sample and enjoy. Bon appetit!