7 recipes for jellied meat in a slow cooker

Classic recipe for jellied meat in a slow cooker

It is very important to constantly remove foam flakes from the liquid while cooking meat. This is the main secret of the transparency of future filling.

Ingredients: pork leg, 430 g chicken legs, 900 g beef shin, 2 medium carrots, 5-6 peppercorns, onion, 2 tablespoons table salt, half a head of garlic.

The meat is soaked in cold water for 4-5 hours, after which it is carefully trimmed with a sharp knife. In the process, dried blood and other contaminants will come off. There is no need to process chicken parts in this way.
The broth is prepared from the entire meat set using the “Stew” program. It is installed in the evening. First, it is cooked until the end of the program, and the rest of the time it languishes on heating. The water is salted, peppercorns are added to it, as well as all the whole vegetables. The onions don’t even need to be peeled first.
In the morning, the finished broth is filtered, crushed garlic and salt are added to it as needed.
The meat is removed from the bones and cut into small pieces. All that remains is to put them in containers, fill them with broth and refrigerate.

To taste, the meat components for the jelly can be passed through a meat grinder.

Jellied meat with gelatin

This recipe makes a light chicken dish. A little less than 2 kg of chicken is taken. The remaining ingredients: 25 g of high-quality gelatin, an onion, a couple of laurel leaves, 6-8 peppercorns, 1.5 liters of filtered water, fine salt to taste, carrots.

The bird is washed (it’s convenient to take the whole carcass at once) and placed in the container of the “smart pan”.
The meat is filled with the specified amount of water. Peeled vegetables, bay leaves, pepper, and fine salt are immediately added to it. You can take any spices to your taste.
In the stewing program, the food is left for 2-2.5 hours. This time you can calmly go about your business.
The finished chicken is cut into meat. Its slices are placed in small containers. For beauty, you can place various figures of boiled carrots nearby.
The broth is strained.
Gelatin is filled with water and left for 20-25 minutes. Then it is heated in the microwave for 10 seconds and mixed well.
The resulting mass is poured into the broth. If necessary, add salt to the liquid. Slices of meat and carrots are poured over it.

When putting the meat into containers, you can add garlic cubes along with it.

How to cook it with chicken?

Necessary ingredients for chicken jellied meat in a slow cooker:

1.8 kg chicken;
1 piece of pork leg. Instead of pork leg, you can use gelatin - 20 grams;
1 piece of onion;
1 piece of carrot;
Two bay leaves;
Five black peppercorns;
1.5 liters of water;
Salt (add to taste).

The preparation time for jellied meat is five hours plus four hours for hardening. When gelatin is used instead of pork leg, the cooking time is reduced to two hours.

Calorie content of the dish: 135 calories.

How to cook it correctly?

The chicken and pork leg, washed in water, are loaded into the slow cooker, along with carrots, spices and onions, to create a tasty and pleasantly colored broth. All this is filled with 1.5 liters of water. Then you need to turn on the mode: stew and cook for five hours.

Next, place the finished chicken on a plate, let it cool and remove the meat from it, removing the skin and bones. Vegetables and pork leg are removed from the broth; they are no longer needed.

Next step: you need to peel the garlic, chop it finely and place it in equal parts into jellied meat molds. Half the molds are filled with chicken cut into small pieces.

To prepare jelly with gelatin, this ingredient is soaked in water and left for about twenty minutes until it swells. Then heat in the microwave for ten seconds and stir.

Next, the gelatin is mixed with the broth. Now you can check if there is enough salt in the broth and add more if there is not enough. Then it is filtered through a sieve and poured into molds with meat and vegetables.

All this goes into the refrigerator and after four hours the dish is ready to eat. The film of fat on the finished jellied meat can be easily removed with a knife, but it is better to do this immediately before consumption, because the fat does not allow the dish to dry out.

Beef

Beef jelly always has a particularly bright, rich taste. True, it takes quite a long time to cook. Ingredients: 1 liter of filtered water, one pork and beef leg, carrot, large onion, salt to taste, garlic, any dried herbs.

Cold water is poured into the bowl. It contains pre-prepared (washed and peeled) meat, vegetables, and salt. In the “Meat” program, the ingredients are cooked for 60-70 minutes.
Next, the vegetables are discarded, the meat is removed from the bones and divided into fibers, the broth is very well filtered through several layers of gauze.
The meat is laid out in convenient molds, sprinkled with dry herbs and chopped garlic. Clear broth is poured on top.

The slightly cooled food is sent to the cold to harden.

Chicken jellied meat in a slow cooker

This is another chicken jelly recipe. It will be based on poultry breast (1200 g) and legs (900 g). The remaining ingredients: a large onion, gelatin in the amount of 1 sachet for each liter of water, a large carrot, a can of green peas (canned), salt.

It's easy enough to wash the breasts. But the paws need to be removed from the nails and soaked in ice water for a couple of hours.
All prepared chicken parts and peeled vegetables are sent to the “smart pan”. The mass is salted to taste. You can use any aromatic herbs.
Pour in enough water to completely cover all the ingredients.
Chicken jellied meat is stewed in a slow cooker for 5-5.5 hours.
When the program is completed, you can remove the meat and disassemble it by hand. Paws are also used. The main thing is to carefully select small seeds.
Gelatin is dissolved in a small amount of broth and poured into the rest of the liquid, after which it is thoroughly filtered.
Canned peas and meat pieces are placed in small bowls. They are filled with broth on top.

The dish is served to the table only after it has completely frozen in the cold.

If gelatin was used

If you don’t have pork legs on hand, you can prepare jellied meat in a Redmond multicooker (or in a device of another brand) with gelatin. Pour approximately 20 g of this component with water and leave for 20 minutes. The product should swell. After that, heat it in the microwave and place it in the hot broth. Stir the liquid until the component is completely dissolved. Finally, taste the broth - does it have enough salt? If so, pass the liquid through a sieve. This will remove foam and lumps. Pour the gelatin broth into the container with the poultry meat.

From pork legs and knuckles

This recipe will not use gelatin, and the treat will already set perfectly. Ingredients: 2 pork legs, one knuckle, a head of garlic, a carrot, an onion, a large spoon of table salt, a bay leaf.

The prepared meat components are loaded into the pan container. Whole peeled vegetables, bay leaves, and salt are sent to them. Products are filled with water.
Under the lid, the broth will cook in the stewing program for 4.5-5 hours. 10-12 minutes before readiness, pour crushed garlic into the bowl.
The meat is removed from the bones, cut into cubes and placed in containers. It is poured with strained broth on top, after which it is sent to the cold.

You can decorate the jellied meat with bright canned corn or slices of boiled quail eggs.

Beef is in use

How to cook beef jellied meat in a slow cooker? The process of preparing beef jellied meat when you have a multicooker at home is quite simple. The time required to cook the broth of this dish is much less than when cooking in a regular saucepan.

It’s very convenient that the multicooker cooks on its own, so you don’t need constant monitoring. All that remains is to load the prepared products and spices, add water and start the cooking mode.

For jellied meat you will need:

1 kg beef tenderloin;
700 g pork legs;
One carrot;
One onion;
Two eggs;
Four cloves of garlic;
One bay leaf;
Peppercorns;
Salt to taste.

Cooking time: a little over one hour plus 5 hours for hardening.

It is the beef jelly that has the least amount of calories: about 90, and the highest protein content: 25 grams per kilogram.

First you need to thoroughly rinse and scrape the pork legs with a knife. The beef is also washed and cut into medium-sized pieces.

Place meat with peeled vegetables and spices in a multicooker, fill with water to the maximum level, and add salt. Then you should start the “game” function; the cooking time will take a little more than one hour.

While the broth is cooking, you need to hard-boil the eggs, peel them and cut them in half. Next, they need to be placed in jellied meat molds with the yolks facing up, and the peeled and chopped garlic should be added. Carrots cut into slices are also placed there.

Be sure to strain the prepared broth, pour it into molds, cool and place in the refrigerator.

Jellied pork knuckle and chicken

Pork and chicken meat go well together in jelly. Ingredients: 2 legs, 1 shank, celery root, carrot, fine salt to taste, onion, bunch of fresh herbs, dry garlic, 2.5-3 liters of filtered water.

In the stew program, broth is cooked from the shanks, legs and all vegetables. This will take 2-2.5 hours. In the middle of the process, salt, dry garlic, fresh chopped herbs, and chopped celery root are added to the device.
The cooked meat is torn into fibers or finely chopped, after which it is laid out in miniature molds.
The broth is filtered and poured onto the meat pieces.

All that remains is to wait for the jelly to harden in the cold.

How to cook?

Soak the chicken and pork legs in cold water for 3 hours. In this case, the products should be soaked in separate containers. Process the chicken, remove feathers and other debris. Scrape off the stems with a knife and remove any rough skin. Wash the meat components in warm water. Chop the chicken into smaller pieces.

Place the pork legs in the bowl of the device, fill with clean water, select the “Stew” mode, setting the timer for 2.5 hours. After the specified time, add chicken, beef, spices, vegetables, salt. Select the “Extinguishing” mode. Cook the ingredients for 6 hours.

After the signal, remove the meat from the broth. It needs to be refrigerated. Remove bones and separate into fibers. Pass the broth through a sieve. Place chopped boiled carrots and chopped herbs in a container for jellied meat. Distribute chicken, beef and pork. Fill the containers with broth. Add chopped garlic to the jellied meat and stir gently so that it is evenly distributed. After 2 hours, cover the containers and place them in the refrigerator until the broth has completely set.

Turkey

This version of the recipe necessarily includes gelatin. Take 2 large spoons. The remaining ingredients: neck and shoulder of the bird, salt, carrot, clove of garlic, onion, any seasoning for chicken. How to cook turkey jellied meat is described below.

In the “Soup” program, pieces of meat and peeled vegetables are cooked for 3-3.5 hours. Half an hour before readiness, the liquid is salted and seasoning is added.
The gelatin is first left to swell in cold water and then slowly heated in saucepans until dissolved. All that remains is to combine it with strained broth, to which crushed garlic is added.
The meat is finely chopped, placed in containers and filled with broth.

You can put chopped greens in containers along with the turkey.

Step-by-step preparation

To prepare jellied meat in a slow cooker, the photo of which is presented in the article, prepare pork legs and knuckle. Peel them, wash them well and remove the skin. Load the pork into the bowl of the device. Peel the onions and carrots and place in a slow cooker. Add bay leaf and pepper to this. Fill everything with water and close the device tightly. Select the "Extinguishing" function. When it starts to boil, add salt. The components need to simmer for 5 hours.

A few minutes before cooking, add peeled and chopped garlic. Remove the knuckle and pork legs from the broth, separate the pulp from the bones, and cut it into strips. Place everything in bowls and fill with broth. For beauty, you can add pieces of boiled carrots and a boiled egg to this jellied meat. After an hour, close the containers with lids and place in the refrigerator. The broth should harden. This takes approximately 5 hours.

Features of cooking in a multicooker: Redmond, Polaris

In any multicooker you can find a mode suitable for preparing aromatic homemade jellied meat. The main step of the recipe is always cooking the broth. To do this, you can use the soup program in the Polaris device and stewing in the Redmond devices.

If you plan to simmer meat in a “smart pan” all night, then you just need to activate the heating mode. Devices of both mentioned brands have it.