Recipes for making jellied chicken without gelatin. Jellied chicken without gelatin recipe Jellied chicken wings without gelatin

Who doesn't know what jelly is? Perhaps there are none, at least in Russia.

What New Year's table (or the second day of festive feasts) does without jelly (or jelly, as it is called in some regions)? This is a very tasty dish that can be served both as a main dish, for example, with hot potatoes, and as a cold appetizer. It is also a very convenient dish, and all because it can be prepared long before serving, and it will remain just as fresh and tasty, the main thing is to store it in a cold place.

There are a lot of varieties of jelly according to the composition of the ingredients. The main thing is that there should be any meat in the jelly - pork, beef, poultry in mixed combinations or one-component. Moreover, the meat is taken where the largest number of ligaments, tendons, bones are contained - pork and beef legs, shank, bird heads, paws, etc., from which gelling substances can be extracted during cooking. If the meat is smoother, then it is customary to add ready-made gelatin.

The cooking algorithm is always the same - meat products are subjected to long-term heat treatment, in other words, they are boiled for a long time in water with the addition of roots and spices to obtain a fragrant broth. Then everything is removed from the broth, the roots are removed, and the meat is crushed and poured with broth.

Today we will cook jellied chicken wings. Take the groceries from the list.

Cut the wings at the joints, put them in a saucepan, add coarsely chopped roots, cover with water and put on fire. Spices can be added both immediately and an hour before the end of cooking.

Boil 3 hours. At the end of cooking, salt to taste and add gelatin - prepare it as directed on the package. I have already processed, I just add a spoonful to the broth and bring to a boil. By the way, I recently read about experiments on boiling gelatin - the fact that a solution with gelatin does not freeze after a long boil turned out to be a myth.

Cool slightly and remove all contents from the broth.

Remove the roots, separate the meat from the bones.

Grind the meat - I just do it with my hands, wearing gloves. Add minced garlic.

Pour in the broth and place in a cool place to set.

Ready jelly from chicken wings can be cut with a knife. Serve it with spicy seasonings - horseradish, mustard, vegetable spicy sauces. Decorate with herbs, berries, hot peppers.

Bon appetit!

Today, more and more chicken meat is included in our diet. It's affordable and affordable for everyone. There are many recipes for its preparation, but we will prepare chicken jelly at home. Who said that jelly must be made from pork? Not at all, chicken jelly will turn out to be no less tasty, but also low in calories. Yes Yes! Losers, take note!

By the way, white meat contains a lot of protein and amino acids. Scientists have proven that those who prefer to eat chicken to other types of meat get sick with colds much less often due to the presence of valuable trace elements in it. In addition, the collagen that is formed when boiling the broth is good for joints and skin, which means that jelly helps to prolong your youth.

Ingredients

• Chicken parts - drumstick, thighs, necks, paws and a little brisket - 2 kg
• Onion - 2 pcs
• Carrot - 2 pcs
• Garlic - to taste
• Peppercorns - 8-10 peas
• Bay leaf - 2-3 pieces
• Salt - to taste

To decorate jellied meat

• Greenery
• Carrot
• boiled eggs
• Green pea

The most important stage in the preparation of jelly is the choice of meat. To get a beautiful clear broth, it is better to use non-fatty meat, excess fat will give the broth turbidity. Of course, home-grown chicken is held in high esteem, but store-bought is no worse. Best suited for jellied shin, thigh, neck and paws. The presence of cartilage in the bones will give the viscosity of the broth for solidification.

Cooking

1. Before cooking, be sure to soak the chicken for an hour, this will remove blood clots that can affect the quality of the broth. Most often, such clots occur in the lower leg and thigh.
2. Separate the skin from the chicken and cut off the fat as desired, this way you get a diet jellied meat. Then put the meat in a saucepan, fill with water and put on the stove. As soon as the water in the pan boils, it must be drained, rinsed with chicken, poured over with water again and put on fire to make a beautiful clear broth.
3. At the next boil, reduce the temperature on the stove so that the meat seems to languish and the broth does not boil away. Do not forget to remove the foam and fat that will form.
4. If you use homemade chicken, you need to cook it for an order of magnitude longer! Poultry meat has tougher meat fibers!
5. The meat should be cooked for at least 3-4 hours, until the meat begins to fall behind the bone. And the broth as a result of long cooking is rich and very tasty.
6. Take your time, cooking jellied meat takes a long time. But only with proper high-quality cooking of meat, you will get the desired result.
7. An hour and a half before readiness, we lower vegetables into the broth for meat. Carrots and onions pre-cut into large pieces. Pepper, bay leaf and seasonings that you like, it is better to add half an hour before readiness.
8. We leave the finished broth to cool. Remove and remove vegetables, we will need carrots, but onions will no longer be useful. Once the broth has cooled, remove the chicken and strain the broth if necessary.
9. Now let's cut the meat. Separate the meat from the bones and divide the chicken fillet into small pieces. If desired, pass the fillet through a meat grinder, so the jelly will turn out to be more uniform. Although personally I prefer just finely chopped meat.
10. Grind the garlic, in a way convenient for you, through a garlic press, or finely chop. Cut carrots into circles or cubes.
11. In a pre-prepared form, pour a little broth and spread the chicken, adding garlic.
12. Put the carrots and egg halves on top of the chicken fillet, garnish with fresh herbs. Pour the meat with vegetables in the broth, cover the mold and refrigerate overnight. The jelly will harden for at least 5-6 hours.
13. If you are preparing aspic as a dish for a holiday, I advise you to decorate it with boiled eggs and green peas, just add greens. To do this, boil the eggs in advance. The carrots remained when the chicken broth was boiled, cut it into circles or stars, separate the eggs from the shell and cut into quarters.
14. Put green peas and carrots on the bottom of the mold, put eggs around the edges, pour a little broth and refrigerate for half an hour so that the jelly grabs, then add the chicken fillet with garlic. In no case do not freeze the jelly! It will completely lose its taste!

How to cook jelly (jellied) from chicken with gelatin

Did you know that jelly and aspic are different dishes? In aspic, gelatin is used in the ingredients, as it is cooked exclusively from dietary tender parts of the chicken. And aspic freezes even without gelatin due to bone cartilage and ligamentous tissue. In fact, there is no huge difference; when gelatin is added, the frozen broth will turn out to be more jelly than in jelly without it.

Ingredients:

• Chicken fillet, breast - 1.5 kg
• Carrot - 2 pcs
• Onion - 1 pc.
• Gelatin - 20 g
• Garlic - 3-4 cloves
• Pickled cucumbers - 2 pcs
• Boiled eggs - 2-3 pieces
• Spices - bay leaf, peppercorns
• Salt - to taste

Cooking:

1. Put the chicken fillet in a saucepan, bring to a boil. Drain the first broth, rinse the chicken and the pan. Pour hot water from the kettle and put on the stove, and after boiling, reduce the heat.
2. Add peeled carrots and onions to chicken broth. When the vegetables are soft, remove them from the pot. Add bay leaf and peppercorns. It is better to salt at the end of cooking. Cook for a total of 1.5-2 hours.
3. Then remove the chicken from the pan and chop the fillet into small pieces.
4. Pour gelatin with warm broth and let it swell for about 20 minutes. Then dissolve the gelatin in the hot broth and stir until the lumps disappear.
5. In the form in which the aspic will solidify for decoration, add a boiled egg, carrots and pickled cucumbers. Lay the chicken fillet on top.
6. Fill the mold, cover with a lid or cling film and put in the refrigerator to harden.
7. After 5-6 hours, chicken jelly will be ready! Bon appetit!

How to cook aspic from chicken in a bottle

Another way to surprise your household is to make aspic chicken in a bottle. This is the perfect dish for both breakfast and dinner. Walnuts will give a special charm and originality to this dish. And it’s easy to cook, now check it out.

Ingredients:

• Chicken - 1 piece
• Walnut - 100 g
• Gelatin - 30 g
• Garlic - 3-4 cloves
• Ground pepper - to taste
• Salt - to taste

Cooking:

1. Cut the chicken into small pieces and put it in a cauldron or in any deep frying pan. Put on the stove and close the lid. Thus, the chicken will be stewed in its own juice for 40 minutes. Salt and pepper. Do not open the lid often so that the liquid does not evaporate.
2. Once the chicken is ready, cool, remove the bones and cut into pieces. Dilute gelatin, as indicated in the instructions, with water.
3. Peel the garlic and mince. Cut the walnut as small as possible. And now mix everything in a pan or cauldron where the chicken was stewed, the juice from the chicken should remain there.
4. When all the ingredients are mixed, take a 1.5 liter clean plastic bottle, cut off its neck and pour the jelly into it. Then refrigerate for 4-5 hours. When the jelly hardens, it is very easy to remove it from the bottle by cutting it with a clerical or kitchen knife.
5. Chicken aspic with walnuts has a special taste that your whole family will love. This dish will decorate any festive table. Cook with pleasure!

Festive decoration of jellied chicken

Everything is simple here. If you decide to cook jelly for a celebration or some kind of holiday, make it in separate portions - this option will be convenient if you celebrate in a narrow circle. Surprise your loved ones with your imagination, a few options below are for you.

• Prepare jellied meat as in the descriptions above with or without gelatin. Take the required number of molds, put the halves of the egg on the bottom, chicken with garlic on top and pour the broth. Looks original!
• Jellied appetizer in stacks. Surely at home there are ordinary glasses, in which pour the jelly. An interesting and useful idea for a holiday. I'm sure everyone will be delighted.

But if you have a feast for the whole world, this method is not for you. Don't rush to get upset. There are many options on how to beautifully decorate chicken jelly and serve it to guests. I'm sure you won't be left indifferent!

• Very tasty and unusual, you can decorate the jelly with shrimp. Your guests will appreciate the taste. This shape can be achieved by placing a glass in the middle of the mold or use a ready-made cupcake mold, into which you can pour the jelly, laying shrimp with green peas on the bottom. Beauty!
• It's winter outside and you want a sunny mood. Add canned corn, bell peppers, carrots to the jellied meat, garnish with cranberries on top. Bright and delicious.
• New Years is soon. The Christmas tree on the table will be very relevant. To do this, you need a special form in the form of a Christmas tree, it's not too late to get it.

I hope that for holidays such as New Year, Birthday and other important events, a beautifully decorated jelly can become the king of the festive table. This is the beauty I saw on the internet.

Jellied chicken without gelatin recipe

Several recipes for chicken jelly with and without gelatin will help diversify the diet, decorate the festive table. Rumor has it that earlier the current jelly (aka jelly) was prepared in rich Russian houses from the products left after the feast and was given to the servants. After that, French chefs improved it, diversifying it with ingredients and seasonings, turning a little appetizing dish into a real masterpiece. An obligatory component of jelly is meat - pork, rabbit, beef or chicken. It is the latter that is considered the most dietary and useful of all of the above.

In order for chicken jelly with gelatin to turn out, it is necessary to take the carcass of an adult bird and drumstick. They will give natural gelatin to the brew, which will further contribute to the good solidification of the dish.

The jelly is being prepared from:

• chicken - 2.5 kg;
• chicken drumsticks - 500 g;
• onion - 2 pcs.;
• carrots - a couple of pieces (you can without it);
• lavrushki;
• peppers (black and allspice) peas - 5 pieces each;
• garlic;
• gelatin - 1-2 packets.

The chicken is cleaned of the insides - they are not needed for jelly. The meat is thoroughly washed and put into a large container. After that, it is filled with clean water, taking into account the fact that it will become much less by the end of cooking.

When the water boils, the fire is reduced to a minimum. A couple of unpeeled yellow onions should be put in a saucepan for meat - they will give the broth a beautiful golden hue. Under a loosely covered lid, cook the dish for at least 6 hours. It is important to ensure that the water does not boil, otherwise the broth will be cloudy and ugly.

Half an hour before the end of cooking, you can add figuratively chopped carrots to the water, which must be removed after readiness along with the meat. Salt, spices are added to the broth, and it cooks for another 15 minutes.

Separately, in a small container, you need to dilute the gelatin in the broth, pour it into the brew and, after boiling for a few minutes, turn it off. The less meat was cooked on the bone, the more gelatin should be added.

Boiled meat, divided into fibers or finely chopped, is put into specially prepared containers or bowls. Carrots are sent there and everything is poured with hot broth. Optionally, you can add a couple of sprigs of dill and parsley.

The spilled brew is sent to the cold. If it was cooked correctly, after 5-6 hours the jelly will harden and be ready for use.

Jellied chicken without gelatin

To cook jellied chicken without gelatin, you need to choose more meat on the bone. Be sure to add bird legs to the brew - an inexpensive, but such a necessary product for the quick solidification of the broth.

For 10 liters of water you need to stock up:

• chicken or chicken legs - 900 g;
• shins - 400 g;
• paws - 0.5 kg;
• onions, carrots;
• garlic;
• bay leaf;
• salt and spices to taste.

The chicken needs to be gutted, washed, divided into parts and folded into a deep container. Next, you need to send the shins and cleaned paws. Everything is poured with clean water, covered with a lid and boiled until boiling. When the water starts to boil (it is important not to miss this moment), you need to reduce the heat and add the unpeeled onion to the container.

The broth should be boiled for at least 5 hours so that the fire under it only melts. 40 minutes before the end of cooking, chopped carrots are added to the water, after another 25 minutes - spices, salt and garlic.

From the brew, without turning off the fire under it, you should remove the meat, divide it in portions in a container and then pour in the broth. Put to freeze in the cold for 6-7 hours.

From legs

From the legs you can cook a quick jelly, the preparation of which will take only a couple of hours. Such a dish will help out those who do not have time to prepare traditional jelly, which needs to be cooked almost all day or all night.

To prepare a quick jelly, you should stock up:

• legs - at least 1.2 kg;
• carrots and onions;
• a head of garlic;
• gelatin;
• salt and spices.

The hams are washed under running water, poured with clean liquid so that it covers the meat and is about 10 cm higher than it. Then the onion, carrots are added and the brew is cooked over low heat for about 90 minutes. After this time, spices, salt are added to the container, and the food is cooked for another 30 minutes.

After the meat is fully cooked, it must be removed, folded in portions into containers or other suitable containers. A diluted bag of gelatin should be introduced into the broth, boiled and poured over the meat. When the broth has cooled, the containers with it should be put in the cold until completely solidified.

From chicken wings

Cooking jelly from chicken wings is within the power of every housewife. The result is a tasty, satisfying and fragrant dish. It takes a long time to cook such aspic.

To prepare the dish, you should take:

• chicken wings - 1 kg;
• salt, spices, peppercorns;
• garlic;

The wings, pre-washed, are folded into a saucepan, filled with water so that it covers the meat by 50 mm. After boiling, the broth should be cooked for at least five hours, adding previously unpeeled onions.

30 minutes before the end of cooking, the broth is salted to taste, seasoned with pepper, spices, garlic. At the end, the meat is taken out of the golden liquid, separated from the bone and folded into a container. Gelatin is added to the broth, previously diluted in water, and after 10 minutes of cooking, you can pour the broth over the meat. Bay leaf and large spices must be taken out - as they insist, they can give a rich, not very pleasant aftertaste.

Breast diet food

Diet jelly is suitable for people who follow the figure and those who have diseases of the digestive system. To taste, it is no different from the traditional hearty jelly, but in terms of calories it will be much lower.

To prepare it, you should take:

• chicken breast - 1.5 kg;
• water - 8 l;
• gelatin - 25-35 g;
• spices;
• onions, carrots, garlic.

All breasts should be skinned (excess fat is useless), pour water and cook for 3 hours. If foam appears, it must be removed with a slotted spoon. At the very beginning of cooking, an onion is necessarily added to the broth. 40 minutes before readiness, you need to add spices to taste, carrots and garlic to the brew.

After the meat is boiled soft, and it will be easily separated from the bones, you can get it and arrange it in containers. In order not to burn your hands while cutting meat, you need to take it out and then cut it on the board using a knife and fork. Carrots and greens are laid out on top of the meat.

After cooking, the broth should be filtered, diluted gelatin should be added to it and poured into containers with meat. The jelly will harden for about 8 hours. It is good to serve with mustard or horseradish.

Pork leg and chicken jelly

Hearty and nutritious jelly is obtained from pork legs and chicken.

To prepare it, you should take the following ingredients:

• pork shank - 1 pc.;
• chicken legs - 3 pcs.;
• pork knuckles - 2 pcs.;
• pork meat - 800 g;
• onions, carrots, garlic;
• parsley root;
• peppercorns;
• laurel leaves;
• spices.

The meat is washed and soaked for a few minutes. After it is sent to a container, filled with water and sent to the fire. Onion lays down immediately, carrots and garlic 1 hour before readiness. Spices are added 30 minutes before the end of cooking meat.

The jelly should be cooked for at least 6 hours, after which the meat should be taken out, disassembled, removing cartilage and skin, and put into portioned containers. From above, add figuratively carved carrots, you can have a little green peas and quail eggs - they will decorate the finished dish.

You can not add gelatin to the broth, just pour it into a container on the meat and let it harden. After the brew has completely solidified, you can beautifully remove it from the container and serve it on a flat plate, decorating with greens. To do this, turn the container with jelly on a dish, wrap it with a hot towel. When the sides melt a little, the jelly can be easily removed from deep dishes.

Chicken jelly in a slow cooker

Cooking jelly in a slow cooker is as easy as shelling pears - a smart machine will maintain the desired temperature throughout the entire cooking until the meat is completely cooked.

The jelly is being prepared from:

• whole chicken - 2 kg;
• paws - 600 g;
• bulbs, carrots;
• garlic, bay leaf;
• salt and spices.

The meat is pre-cleaned, soaked in water and then put into a bowl. Vegetables and all spices are sent next, water is added. Cook the dish in the “Stew” mode for 4.5 hours, then add the garlic, boil for another 15 minutes, remove the meat and vegetables. The chicken must be separated from the bone, cut and put into bowls, laying the carrots on top. Pour the broth over the products and leave to harden in the cold.

Elena 11/01/2018 7 3.5k.

At the word jelly, we most often recall beef legs, pork knuckle, but chicken jelly is no less tasty. Gourmets highly appreciate this dish both for its taste and for its low calorie content.

A softer and more dietary product than meat, suitable for baby food, and losing weight should take a closer look at this dish.

Many housewives do not consider poultry meat for cold cooking, believing that it contains few gelling substances. In fact, cartilage, bones, shins, legs, wings, neck, and even skin contain these substances. And the value of the jelly, which was cooked from chicken feet, is not only that it freezes well, it is also a very useful product for our joints.

Chicken feet contain many useful substances, but, first of all, I want to talk about collagen. It is the building block of cartilage tissue. Some of the collagen is destroyed during cooking, but enough of it remains to have a beneficial effect, providing cartilage with elasticity and resilience.

So take a look at this dish. As a cold snack, jelly is often present on the New Year's table. Do not forget to cook, for jelly, this vigorous seasoning is a must.

Jellied chicken with gelatin (step by step recipe)

Well, you say, they said that there are gelling agents in chicken meat, but you offer a recipe with gelatin. In fact, gelatin will not spoil the chicken jelly, it will be just as tender and tasty.

The beauty is that the jelly prepared according to this recipe will not require many hours of cooking from you, but at the same time the dish will turn out dense and will keep its shape well.

Products for the recipe:

• chicken legs - 1 kg.
• carrots - 1 pc.
• bulb - 1 pc.
• lavrushka - 2 leaves
• peppercorns - 4-6 pcs.
• gelatin - 30 gr.
• salt to taste
• water - 2 liters

How to cook:

How to cook jelly from chicken thighs without gelatin

Using the correct cooking technology, you can get chicken jelly without gelatin. The main thing is to take the meat on the bones and give the dish more time than the previous recipe.

What products will be needed:

• chicken leg - 2 pcs.
• chicken wings - 2 pcs.
• onion - 2 pcs.
• carrots - 1 pc. large size
• black peppercorns - 6-8 pcs.
• bay leaf - 3 pcs.
• garlic - 4 cloves
• eggs - 2 pcs. For decoration
• water - 4.5 liters
• salt to taste

Step by step recipe:

Chicken feet jelly

By adding chicken legs to the jelly, you will not worry whether the dish will freeze or not. There is enough gelling agent in the paws to make the jelly dense without additional thickeners. At the same time, it turns out to be tender and pleasant in taste, and we have already talked about the benefits for the joints.

Do you know that in China and other countries of the East, chicken feet are considered a delicacy and their cost is much higher than other parts of the carcass.

Fortunately, we still have a lower price, so the jelly will turn out to be quite budgetary.

Required products:

• chicken feet - 700 gr.
• chicken fillet - 600 gr.
• vertebral part - from 1 chicken
• carrots - 1 pc.
• onion - 1 pc.
• black peppercorns - 15 pcs.
• bay leaf - 3-4 pcs.
• garlic - 3-5 cloves

Cooking process:

For a festive table, you can make it in portioned molds, decorating with herbs and carrots.

Another option that is relevant for the upcoming year of the Pig is to pour the jelly into a plate and, until it is frozen, plant pigs made from boiled eggs. From pieces of sausage, make them ears, a tail, eyes from pepper pots. Then put in a cool place to harden.

Jellied chicken feet will harden after 3 hours.

New Year's pig: jellied pork knuckle and chicken in a bottle

If you still can’t imagine jelly without pork, then you can make a combined version. Chicken meat and pork are perfectly combined with each other, as a result, the aspic turns out to be very tasty.

Take a closer look at the design of the dish, it is suitable for any holiday table, and for the upcoming 2019 - 100% hit.

Ingredients:

• pork knuckle - 1 pc.
• chicken legs - 2 pcs.
• chicken wings - 2 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• bay leaf - 3 pcs.
• peppercorns - 10 pcs.
• garlic - 4-6 cloves

for decoration:

• liter plastic bottle with a wide neck
• sausage
• cloves (spice)
• toothpick

How to weld and arrange:

Aspic should never be salted at the very beginning, because during those long hours while the meat is being cooked, the broth will evaporate and you can make a mistake with salt. It is better to do this 0.5 - 1 hour before the end of cooking.

Why do they put unpeeled onions when cooking jellied meat? The answer is simple - so that the broth acquires a beautiful golden color.

- this is another option on how to arrange a table for the meeting of the year of the Yellow Earth Pig.

Video recipe on how to cook jelly in a slow cooker from homemade chicken

A slow cooker greatly simplifies the process of preparing jellied meat and this does not affect the quality of the dish in any way, it will still be delicious. Therefore, if you have a slow cooker, but you have not yet cooked jelly in it, then watch the video.

Recipe for chicken and pork knuckles

There is very little meat in pork legs, but they have something that is valuable for dense jelly - skin, tendons, bones. It is also valuable that they do not contain fat, therefore, by combining pork legs and chicken meat, you can get a tasty and, most importantly, dietary version of chicken jelly.

Required products:

• chicken legs - 2 pcs.
• pork legs - 2 pcs.
• chicken fillet - 3 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• bay leaf - 3 pcs.
• peppercorns - 6-7 pcs.

Step by step cooking recipe:

Jellied chicken feet and beef (video recipe)

In the video, watch another recipe using chicken feet, thanks to which, as you remember, the dish freezes well, and beef will be used as the meat component. Another reason to use chicken feet is that they contain glycine, a substance that has a positive effect on the human nervous system.

People noticed that guests who leaned on the chicken feet jelly at the festive table were less likely to complain of a hangover. All thanks to glycine. It calms the nerves and neutralizes the poisonous breakdown products of alcohol.

The article presents a variety of recipes for making homemade chicken jelly. As you can see, it can be prepared exclusively from chicken meat with and without gelatin, you can make cuts by adding pork or beef. Therefore, whichever option you choose, it will not disappoint you.

Bon appetit!

Kholodets, according to foreigners, is a strange cold trembling dish. But we love it and eat with pleasure not only for the New Year, but even in summer. Yes, this dish takes several hours to cook, but it lasts a long time. Bold? Not always, if you cook it from chicken, its individual parts, or with the addition of other lean meats.

Jellied or jelly?

To begin with, let's try to figure out why even in the title of the article we stipulated that we would talk about chicken jelly without gelatin. Because there are several professional terms that define the difference in cooking: jelly, jelly, aspic. At different times in different places, these concepts were given different meanings: somewhere aspic is a jellied fish, and somewhere it is a chilled berry soup. But increasingly, the following values ​​​​are used to determine the methods of preparation and ingredients.

• Kholodets is a cold appetizer served before the main course, always with spicy sauces: horseradish, mustard, mayonnaise, and even ketchup. Up to 80% of any meat, 20% is the frozen broth in which this meat was boiled. The meat set is cooked so long that the meat separates from the bones. At the same time, collagen is digested, which is so useful for joints and human skin. The more cartilage, the better for freezing aspic. The meat is cut and minced. Further descriptions vary, but most authors tend to believe that real jelly is a product of a homogeneous consistency, and for this, the chopped meat is again lowered into the strained broth, mixed thoroughly and poured into molds for cooling.

• Studen is a similar dish. In some reference books it is written that it is prepared only from beef. It takes longer to cook, which makes the broth darker. It is clarified, for example, with the help of egg white: a couple of proteins are whipped into foam and added to the broth. Bring to a boil, stirring constantly, turn off for 10 minutes, then boil again. After thorough filtering, the broth is poured with chopped meat, previously laid out in jellied containers. After cooling, there will be a layer of meat on the bottom of the container, and a layer of frozen broth on top.

Such a dish looks very beautiful upside down, so it must be poured into small portioned bowls.

• Aspic is the only dish in this series that is prepared with gelatin. It's much easier and faster. But the taste of the dish will be different - not so rich, and the structure - more dense. To add flavor to the aspic, gelatin sheets are poured with meat or vegetable broth.

So, today we will talk about dishes without gelatin. And whether it will be jelly or jelly - whoever loves it.

Why chicken jelly?

Chicken meat is a delicious dietary product. It is easier for children to get used to it. It is useful for those who suffer from pain in the stomach and joints, as well as for those who care about their weight and skin condition. Removing the skin from meat reduces the amount of cholesterol in the product. Since ancient times, chicken meat has been recommended to restore strength and increase immunity.

Since the jelly is prepared by long-term cooking, let's talk about the calorie content of boiled chicken. It is 166.83 kcal per 100 grams of product. At the same time, in different parts of the bird, the calorie content is also different: the largest is in the back (319 kcal), the smallest is in the breast (115.77 kcal). In the lower leg - 177.77; chicken legs - 181.73; neck - 166.55; paws - 130; wings - 198.51 kcal. Many do not remove the skin during cooking, and sometimes they even add it on purpose: it gives fat, fat, mass. Skin calorie content - 206.80 kcal.

For comparison: the average calorie content of pork (without fat) is 350 kcal, lamb - 250, beef - about 200, turkey - 150 kcal.

In addition, chicken jelly or jelly cooks faster than pork or beef. And if you use a slow cooker or pressure cooker, you can still save time. The main thing is to use chicken parts with cartilage when cooking, choose the right proportions of water, do not forget onions, carrots, herbs, spices. And then a beautiful transparent fragrant jelly is guaranteed.

Jellied chicken

There are a lot of recipes for jelly and chicken jelly without gelatin. Perhaps the main differences are:

• cooking method: in a saucepan, multicooker, pressure cooker;
• meat ingredients used: only chicken meat or chicken with the addition of turkey, pork, beef;
• homogeneity (jelly) or layers (jelly);
• additional components: carrots, onions, garlic, sauces, herbs, spices;
• serving method: a common dish or a la carte;
• decoration method: festive or everyday.

Aspic (jelly) from wings, thighs, necks, paws and shins

Before the recipe itself, a few words about the ingredients. Chicken parts are selected in such a way that the thighs and drumsticks will give meat to the jellied meat, the necks and paws will give collagen, and the wings will give both. In addition, chicken necks are rich in minerals, nicotinic acid, vitamins A and B.

Ingredients:

• necks - 3 pcs.;
• paws - 4 pcs.;
• 2 wings, thighs and lower legs;
• carrots - 1 pc.;
• onion - 1 pc.;
• Bay leaf;
• garlic - 1 head;
• salt - to taste;
• peppercorns - to taste;
• greenery for decoration.

Calorie content of 1 serving - 184 kcal. Protein content - 15 grams, fat - 13 grams, carbohydrates - 1 gram.

Cooking method step by step.

1. If you want to get the most useful broth, then remove all the skin from the parts of the carcass and rinse thoroughly. Pour cold water over meat. Boil for an hour or more after boiling. At the same time, do not forget to remove the foam.
2. Half an hour after boiling, salt the broth, add a whole carrot. Dip the onion into the pot. To give the broth a golden color, the onion is not peeled.
3. When the meat begins to separate from the bones, fish it out and cool slightly. The broth can be turned off or continue to cook. The longer it cooks, the richer the color from carrots and onions will be.
4. Disassemble the meat, that is, separate it from the bones, and then chop it. If the meat is chopped by hand, it will look very beautiful in the future. If you pass through a meat grinder, then the consistency will be more uniform.
5. Remove onions and carrots from the broth. They can also be passed through a meat grinder or chopped onions, and carrots can be cut into figurative cuts. You can discard these ingredients.
6. Sort the meat into bowls and sprinkle with finely chopped garlic cloves. Garlic in this form gives a spicy taste to the dish. But you can skip the garlic through a garlic press and mix in containers with meat. The main thing is not to boil it with broth, otherwise it will lose its flavor.
7. Add pepper, bay leaf, other spices to the broth and boil for several minutes. Strain the broth through cheesecloth or sieve. If desired, return the chopped vegetables to the pot.
8. Pour broth over meat. You can do this at once, that is, pour the whole broth at once, or you can do it several times: pour half the broth, put parsley, basil sprigs and put it in the cold. When the liquid becomes jelly-like, pour the remaining broth and send to cool.

Chicken jelly with pork legs

Such a jellied meat, of course, is more satisfying, but at the same time economical. To prepare it you will need:

• chicken legs (3 pcs.) and wings (1 kg);
• pork: shank (1 pc.), Shanks (2 pcs.), pulp (800 grams);
• 1-2 onions, carrots, head of garlic;
• parsley root, 2-3 leaves of parsley;
• spices.

Cooking algorithm.

1. Pour washed and slightly soaked meat with plenty of cold water. Onions can be added immediately or later. Carrots in pork and beef jelly are placed about an hour before readiness. Spices - half an hour before the meat is ready. Salt is recommended to be added before the end of cooking in order to use it less. But then the meat itself will really be lightly salted.
2. Boil the meat for several hours. In this case, the chicken will be cooked in about an hour and a half, and the pork in 4-6 hours over low heat. With this in mind, the chicken can be taken out during cooking and taken apart without waiting for the pork to be ready. This way you can save a lot of time.
3. The skin is removed from the boiled meat. Who loves cartilage, they can be cut into jellied meat. Or, too, remove them from the general mass. Grind the meat with your hands or a meat grinder.
4. Meat can be decomposed into containers, and then pour strained broth. Or you can put the chopped meat back into the pan and boil for a few minutes.
5. Thoroughly mix the broth with meat and pour into containers. Add chopped garlic, curly carrot slices, green leaves to the containers. With this method, the jelly will not have the so-called shaker (separate jelly broth) or its layer will be thin.
6. Before serving, the jelly can be removed from the container. To do this, it is turned over on a plate and wrapped in a hot towel. After a few minutes, the jelly will melt a little and move out onto a plate.
7. For decoration, you can use sauces, green peas, eggs, herbs.

Poultry jelly in a slow cooker

Turkey meat has even less calories than chicken. Therefore, if you want a tasty, but low-calorie jelly, then this is the most suitable option. In this recipe, we will focus on the cooking method, since further disassembly and design steps are the same.

Rinse any parts of the bird, remove the skin and soak in water for about an hour. In this case, blood clots will not form. Then place the meat in a bowl. Put vegetables and spices there, pour water. Turn on the "Extinguishing" mode for 4.5 hours. Add chopped garlic cloves and turn on the slow cooker for another 15 minutes.

Get the meat and vegetables, cut and pour the broth according to the already known technology.

• Before cooking, it is better to soak the meat in cold water to remove blood. Drain the water.
• Before the end of cooking, you can remove the fatty film from the broth using ordinary paper napkins.
• The broth should not boil before cutting the meat, so that transparency and color are not lost.

Do not forget to serve traditional Slavic horseradish and mustard. But you can experiment with wasabi and ketchup.

For information on how to cook chicken jelly without gelatin at home, see the following video.