Jellied pork legs and chicken - simple and tasty recipes

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Prepared by: Isaenko777

02/16/2020 Cooking time: 5 hours 0 minutes

Chicken jellied meat with pork legs will pleasantly surprise all guests. A hearty meat dish will not be superfluous even at the festive table.

Description of preparation:

Chicken jellied meat with pork legs is a delicious meat dish that is easy to prepare at home, the main thing is to have time to spare.
The whole difficulty in preparing jellied meat is boiling the meat for a long time. Otherwise everything is easy and simple. A delicious meat snack will always be appropriate at the table. Thanks to the pork feet, the chicken jellied meat freezes perfectly and holds its shape well. Purpose: For lunch / For dinner / For a holiday table Main ingredient: Meat / Poultry / Chicken / Pork Dish: Appetizers / Jellied meat

Jellied rooster

In villages, for a long time and to this day, the preparation of homemade jellied meat is based only on poultry broth - ducks, geese, turkeys, guinea fowl, chickens. But most often, of course, it is cooked from rooster. And although “petya” must languish on the stove for a long time, even after 5-6 hours of cooking its meat remains fairly tough, lovers of delicacies are not afraid of such “little things”. After all, the broth itself turns out to be so aromatic that your head will spin from the tantalizing smell. The taste is beyond all praise. Therefore, we can firmly say: if you have ever eaten real homemade cockerel jellied meat, this celebration of its belly will stay with you for a long time. Are you wondering what the secret of the dish is? First of all, in addition to meat, giblets - heart and liver - are used for the broth. They add special satiety and richness to the jelly. The liver also gives the food a special, unique flavor. Well, thanks to the paws, such a cold thing is guaranteed to freeze, and you won’t have to slurp it with spoons, like ordinary soup.

How to cook “Chicken jellied meat with pork feet”

Prepare the ingredients for making jellied chicken with pork legs.

Rinse the meat: chicken and pork legs. Chicken thighs, drumsticks and wings are ideal for this recipe. Once you buy a whole chicken, cut it into pieces. Pork feet should be well cleaned. Pour cold water over the meat and cook on the fire. After the water boils, salt the broth and skim off the foam.

Cook the jellied meat on low heat for 1.5 hours, covering the pan with a lid. Then add peppercorns, bay leaves, peeled carrots and well-washed peeled onions to the meat. The color of the broth from carrots and onions will become more beautiful. Cook the jellied meat with vegetables for another 20-30 minutes. Remove the boiled meat from the heat.

Separate the meat from the bones. Place the meat in containers and fill with broth. Pour the broth through a sieve or gauze cloth. Place the jellied meat in the refrigerator for 3-4 hours.

Serve the finished and frozen jellied chicken and pork legs to the table. Bon appetit!

How to prepare

For every kilogram of meat you need 2-3 liters of water, about 6-8 cloves of garlic, salt to taste. Cut the prepared rooster into portions. Wash your paws well, just cut off the claws first. Place them in a saucepan, head, liver, heart, cover with water and let it boil. Drain the water, add fresh hot water, and then place the bird carcass itself in the pan. Cook over low heat, removing the scum. When the meat is soft enough, but not quite ready, remove the paws and head, liver and heart from the broth and continue cooking, salting the jellied meat and adding spices. At the end, divide the meat into pieces, and some parts - thighs, wings, neck - can be left on the bones. Place on plates, add chopped garlic and pour over the yushka. This cold food freezes quickly and is a pleasure for everyone who loves to eat delicious food. Our grandmothers claimed that pickled or pickled cucumbers are more suitable for this jelly than other dressings. They will highlight the taste of the broth and help you recognize all its shades. Let's try, shall we?

Delicious jelly with added gelatin

In this section I will not repeat the analysis of the recipe. I’ll tell you specifically how to dilute gelatin and add it to the broth correctly. And in general, what to do if the mass has not frozen, but guests are on the way.

The first is, of course, peace of mind, believe me, it will come in handy. After all, any holiday is primarily a bustle. Let's first look at the option if you have cooked meat and noticed that the broth is not at all the consistency that you need. This is where gelatin will help us.

You will need

• 1 tablespoon gelatin
• 1 glass of water
• 3 liters of broth (in your case it may be more or less)

If your calculation is per liter of broth, then divide all proportions by three, i.e. 1/3 tbsp gelatin and 1/3 cup water.

Preparation

• Dissolve gelatin in a glass of cold water.
• Leave to swell at room temperature for 1.5-2 hours. Mix.
• Heat over low heat, stirring until completely dissolved.
• Remove from heat and strain through cheesecloth.
• Mix with strained broth. Pour in the prepared meat and leave in the refrigerator.

Simple and tasty, no different from the usual. The only thing is that perhaps this type of jelly will be a little tougher. Don't worry, but look for the positives. You can cut it a little thinner and lay it out much more beautifully.

We looked at the option with and without gelatin, and if a situation arises that cooking jellied meat on the stove is not possible. There are many different cases, but there is a multicooker in your house. This is a savior, we will cook on it.

Cooking turkey jelly

For turkey jelly, it is preferable to buy drumsticks - a very meaty and not fatty part of the carcass. For more meat, it's good to add fillet. Turkey meat contains little fat, so in most cases there may be problems with the “freezing” of jellied meat. To solve this problem, gelatin, pectin or agar-agar are used.

Before adding the thickener, it is enough to carry out a test - 1 tsp. Pour the broth onto a saucer and place in the refrigerator. If the broth hardens, then everything is fine. If not, then you can’t do without an additive.

Turkey Jelly Ingredients:

• 1 kg turkey fillet;
• 2 turkey drumsticks;
• 1 onion;
• 1 carrot;
• Spices to taste.

Cooking step by step:

1. Rinse the turkey and remove any existing skin, membranes and fat.
2. Cut the fillet into pieces.
3. Cut the turkey drumsticks so that the bone is exposed.
4. Place the meat components in a pan of suitable volume, add water so that it covers the meat.
5. To avoid cloudiness of the broth, it is necessary to bring the contents to a boil over medium heat, constantly skimming the foam from the surface.
6. Add the unpeeled onion to the contents of the pan.
7. Add unpeeled, washed carrots there.
8. Add your preferred spices to the broth and cook everything together over very low heat with the lid ajar for about 3 hours. It is important to avoid strong boiling of the liquid!
9. After the specified time, skim the fat from the surface of the broth and remove the spices and vegetables from it.
10. The liquid in the pan should reduce by at least 2 times.
11. Now it's time to do the hardening test (test description above the list of ingredients).
12. If the test result is unsuccessful, a thickener will have to be used.
13. Take out the meat ingredients, sort through, remove the flesh from the bones, chop if necessary.
14. Strain the broth through cheesecloth, add 1 tablespoon of gelatin to it, stir until completely dissolved. Soak gelatin or other thickener in warm water for 20 minutes in advance.
15. Place meat and chopped parsley into trays or deep plates.
16. Before pouring the meat, taste the broth, adjust using spices, and pour in the turkey flesh.
17. Cool to room temperature before placing turkey jellies in the refrigerator.

After 4-6 hours it is ready to eat. What goes great with turkey jelly? Everyone has their own opinion, what you like best, eat with it.

The variety of recipes for preparing tsudna at home is very large, but the most popular ones were considered. Households and guests will love your jellied meat from the first spoon. Good luck everyone!

Recipe for making homemade jellied meat in a slow cooker

Modern kitchen gadgets make life much easier for our housewives. Among them is a multicooker. It allows you to cook any food on a regular stove in a shorter time. Today I propose to cook jellied pork legs and chicken in it.

For a 6-liter multicooker bowl you will need the following products:

• 3 pork feet,
• Whole chicken breast
• 3 chicken thighs,
• 300 g pork,
• Onion - 1 pc.,
• Carrots - 1 pc.,
• Allspice and black peas,
• Salt – 3 tbsp. l.,
• Bay leaf.

How to cook

Pieces of meat and pork legs are soaked in water in advance to remove excess blood. The water can be changed several times. You need to soak the meat for at least 8-10 hours.

After soaking, the water is drained and the legs are cleaned again. Then everything is put into the multicooker bowl. We cut off the bottom of the onion, but leave the yellow husk, wash it well and put it in a bowl. Add peeled carrots, salt, bay leaf, allspice and black peppercorns. Pour water and close the multicooker with a lid and set the “Stewing” program, time - 2 hours.

After 2 hours, open the lid of the multicooker and let the broth with meat cool slightly. Then we disassemble the meat and strain the broth.

In the form in which the jellied meat will be, pour a little ground black pepper, 2-3 cloves of garlic minced through a meat grinder, and slices of boiled carrots (which were cooked along with the meat) at the bottom.

We cut the meat across the grain and place it on the bottom of the mold, and then fill it with strained broth. Let the broth and meat cool to room temperature and put the jellied meat in a cool place to harden.

A layer of fat may form on the surface; if necessary, it can be removed with a spoon, and then this fat can be used for frying, for example, potatoes. Jellied meat from these proportions turns out strong, elastic and very tasty.

reference Information

In some northern regions of Russia, jellied meat is called jelly. According to historical data, the Slavs cooked jelly back in the 16th century and called it “the royal dish.” It was a festive dish served at Christmas and other holidays. Russian warriors living in the north took jellied meat with them on long campaigns, placing it in birch bark boxes. It was eaten cold, cut into pieces, or heated over a fire, turning it into a hearty and invigorating broth.

A similar dish can be found in other cuisines of the world - Moldavian (“jeleu”), Serbian (“pikhtiye”), Georgian (“muzhuzhi”), Bulgarian (“pacha”). This snack is also prepared in China, in different ways.

Jellied meat can be prepared from any meat: pork, beef, rabbit, turkey or chicken. At the same time, be sure to add a pork leg to other meat so that the jellied meat itself hardens without adding gelatin. It is in the leg and pork knuckle that there is a lot of cartilage and tendons rich in collagen, which ensure successful hardening. There is also a lot of collagen in the drumsticks of domestic roosters and chicken feet, which is why they are also recommended to be added when cooking dishes. Some housewives also put chicken (turkey, goose) giblets - heart and ventricles - in the dish.

To prepare beautiful, transparent jellied meat, you need to follow a few simple rules, which are described below. Be sure to follow all the recommendations if you want your jellied meat to freeze on its own and be perfect in appearance and taste.

How to cook jellied meat correctly?

There are several conditions for the snack to be tasty and transparent:

• the meat must be washed several times and soaked in cold water for several hours before cooking;
• you need to maintain the correct proportions of meat and water;
• after boiling, the jellied meat must be cooked over low heat, without a lid, constantly removing the foam;
• You need to salt the dish an hour before it’s ready.

Jellied meat made from beef legs is less fatty than pork, and accordingly, more healthy. To cook beef jellied meat, beef legs and other beef meat - tongue, trimmings - are used as a basis.

Option 5: Pork jellied meat with chicken and mushrooms

Have you ever seen mushrooms in aspic before? Then we advise you to do this immediately. You understand that this ingredient will definitely not spoil the meat snack!

Ingredients:

• 355 grams of champignons;
• water for jellied meat;
• two legs (pork);
• eight wings;
• salt and bay into the broth;
• onion;
• medium (fresh) carrots;
• half a bunch of parsley;
• parsley root into the broth;
• 10-12 peppercorns.

How to cook

Soak the pork legs for a couple of hours in a bowl of clean, cool water.

After the specified time has passed, rinse the wings and peeled parsley root, onion and carrots.

Pour filtered water into the pan. Carefully place the legs (it is better to drain the liquid from under them into the sink) and wings.

Send onions, parsley root and carrots there. Enter laurel. Add peppercorns.

After salting, bring to a boil over high heat. Cover with a lid. Reduce temperature to minimum.

Simmer jellied pork legs and chicken without gelatin for five to six hours. Half an hour before turning off, add coarsely chopped (preferably slices) washed champignons.

After the specified time has passed, discard the onion with parsley root, peas and bay.

Leave both meat and mushrooms to cool. Strain the liquid in the pan well. Then disassemble the legs and bird.

Place meat and diced carrots in dry molds. Cover with boiled mushrooms. Add chopped greens.

Pour the future pork jellied meat with strong broth. Infuse, leaving overnight on the refrigerator shelf.

Champignons are easier to use because they cook quickly. But since we are soaking pork legs, it is permissible to use wild mushrooms, which will take the same amount of time to prepare. The choice of a specific type depends on your culinary preferences.

The simplest video recipe about: How to cook jellied pork meat with gelatin?

It also happens that on weekdays you want jellied meat, but you don’t have the required amount of meat on hand. If you have a small pork bone, then this stock option is definitely for you. Try making your favorite delicacy using gelatin. It will give a good jelly-like shape, since the available ingredients will not produce a very fatty broth. This method of preparing jelly is also very popular in many families.

Incredibly delicious! Very easy to prepare and looks quite nice. Such jellied meat deserves to be at your family feast!

How long to cook jelly

The jelly needs to be cooked in a saucepan until tender:

• Pork feet - 5 hours.
• From pork knuckle – also 5 hours.
• Chicken – 1.5 – 2 hours.
• Beef – 5-6 hours.
• Turkey – 4-5 hours.

If a pressure cooker is used to cook the jelly, then the above time should be divided by 2.

To ensure that the jelly hardens well without gelatin, it is better to use pork or beef legs, tails, pig ears and fatty chicken for the broth.