Chicken jellied meat: the best recipes for making homemade jellied meat

When we hear the word jelly, we most often think of beef legs and pork knuckle, but chicken jellied meat 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, it is suitable for baby food, and those losing weight should take a closer look at this dish.

Many housewives do not consider poultry meat for cooking cold meat, believing that it contains few gelling substances. In fact, cartilage, bones, legs, legs, wings, neck and even skin contain these substances. And the value of jellied meat, which is 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 would like to say 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 elasticity and firmness to the cartilage.

So take a closer look at this dish. As a cold snack, jelly is often present on the New Year's table. Don’t forget to prepare homemade mustard; this hearty seasoning is simply necessary for jellied meat.

Chicken jellied meat with gelatin (step-by-step recipe)

Well, you say, they said that there are gelling substances 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 jellied meat prepared according to this recipe will not require you to cook for many hours, but the dish will turn out dense and will hold its shape well.

Products for the recipe:

chicken legs - 1 kg.
carrots - 1 pc.
onion - 1 pc.
bay leaf - 2 leaves
peppercorns - 4-6 pcs.
gelatin - 30 gr.
salt to taste
water - 2 liters

How to cook:

Wash the chicken legs well. Pour 2 liters of water into a three-liter saucepan, add the chicken legs and cook. When boiling, foam will be released that must be removed.
Wash the onion; no need to peel it. Wash and peel the carrots. Place carrots, onions, bay leaves, and peppercorns into the boiling broth.
The heat must be reduced; the broth should not boil too much, otherwise it will turn cloudy and boil down quickly. Leave the lid of the pan half closed, because a fully closed lid causes increased bubbling.
Cook chicken broth for 2 hours. After 1.5 hours, add 1 tablespoon of salt. Meat is considered ready for jellied meat if it easily separates from the bones.
Remove it from the broth, also remove the onions and carrots. You can discard the boiled onions and leave the carrots for garnishing the dish. Strain the broth through cheesecloth or a fine sieve.
Pour gelatin into a bowl, add cold boiled water (0.5 cup), leave to swell.
Remove the slightly cooled chicken meat from the bone and cut into small pieces.
Measure out 1 liter of broth and put the swollen gelatin into it. Place over low heat so that the gelatin dissolves in the broth. It is important to do this quickly so that the broth does not boil. In boiling water, gelatin will lose its gelling properties.
Cut the boiled carrots into different shapes or just into rings. Place the meat in the bowls, put carrot figures on top, you can put small sprigs of dill or parsley. Pour in the broth and refrigerate overnight.

How to calculate the amount of gelatin? For 1 liter of broth you need to take 25 or 30 grams of gelatin. The quantity depends on how dense the jelly you want to get in the end.

Video on how to prepare homemade low-fat jellied meat with chicken legs without gelatin

If you want your jellied meat to gel well and not contain gelatin or agar-agar, then buy chicken feet for it. Now, of course, you can’t buy them everywhere, but before, not a single jelly could do without boiling them.

The thing is that it is the paws that provide the required amount of gelling substances. And you can be sure that the jelly-like dish will not float when served.

It is also worth noting another feature of this dish. Necks, thighs and legs are cooked without skin. And the first water after boiling is drained. This allows you to make a dish without a drop of fat and with a clear broth. And peeled onions boiled in it also give the finished dish an incomparable sunny color.

It can be served in the plates in which it was poured. Or you can line the bowl with film and turn it over after it hardens. You will get a beautiful slide, which can be beautifully decorated and then served.

You can also pour the contents into portioned bowls and serve them, turning them over first, as shown in the video and in our other recipes.

How to cook jellied chicken thighs without gelatin

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

What products will you need:

chicken leg - 2 pcs.
chicken wings - 2 pcs.
onions - 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:

Cut the chicken, cutting off the drumsticks, thighs, and wings. These are the ones you will need to prepare cold ones. Wash well, put in a saucepan, cook over low heat for 4 hours.
After boiling, be sure to remove the foam. Put peeled onions, carrots, garlic, cut into large pieces, add pepper, bay leaf. An hour before the end of cooking, add salt.
Remove the finished chicken from the broth, strain the broth through a colander to free it from vegetables and spices. Cut the chicken meat into small pieces.
If you want to make a festive version, you can, for example, take a silicone baking dish. Place hard-boiled eggs cut into rings at the bottom of the mold. Place parsley sprigs between them. Place carrot pieces along the walls. Place chicken meat and pour in broth. Place in the refrigerator until completely frozen. Turn the form with the frozen jellied meat onto a plate and carefully remove it. Can be served.

Transparent chicken jellied meat without gelatin (broth on chicken feet)

If you do not use gelatin to prepare jellied meat, then you need to replace it with something, otherwise the broth simply will not harden. This is why in this recipe the broth is cooked on chicken legs, thanks to them the broth is strong and hardens well.

We will need (for a 5 liter pan):

chicken legs or thighs - 1.5 kg;
chicken necks without skin - 1.4 kg;
chicken feet - 600 g;
water - 2.5 l;
garlic - 4 cloves;
onions - 2 pcs.;
bay leaf - 2 pcs.;
celery stalk optional - 2 pcs.;
allspice and black peppercorns;
boiled eggs for decoration - optional.

Preparation:

1. Place the washed chicken legs, skinned chicken necks and legs into a 5 liter pan and add 2.5 liters of water. We put it on the stove. When the water boils, let it boil for two minutes.

The claws of the paws must be trimmed.

2. Then drain the first broth, rinse the meat and the pan. We put everything back into the pan, fill it with clean water and put it back on the stove to boil over high heat. Once foam appears, it must be removed. Then turn the heat to low, cover with a lid and cook for 3 hours.

3. 30 minutes before the end of cooking, add garlic, onion, salt, pepper and bay leaf. If you use celery, then add it too.

4. Remove the finished broth from the heat and let it cool until warm.

5. Remove bones from legs and thighs. We remove the meat from the necks, do it carefully, and we won’t need the paws anymore.

6. Place the meat, separated into fibers, on the bottom of the molds and fill with strained broth. We put it in the refrigerator.

If you cover one of the molds with cling film, you can easily make upside-down jellied meat.

7. Decorate as desired. This can be done by cutting the white of a hard-boiled chicken egg and placing it in the shape of a flower. And grate the yolk into the center. The result is incredible beauty!

Chicken foot jelly

By adding chicken legs to the jellied meat, you won’t worry whether the dish will harden or not. The paws contain enough gelling agent to make the jelly dense without additional thickeners. At the same time, it turns out to be tender and pleasant to the taste, and we have already talked about the benefits for joints.

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

Fortunately, our price is lower so far, so the jellied meat will be quite inexpensive.

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
salt

Cooking process:

First of all, let's take care of the paws - they need to be washed thoroughly, then put in hot water for a while, this will make it easier to remove the skin from them. The most important thing is not to overcook them in hot water, as the meat will be partially cooked and then removing the skin will be problematic. Then use kitchen scissors to trim the claws.
Place the paws in a pan, and put the rest of the prepared parts there. Peel the carrots, cut into large pieces, and put in the pan.
Pour water, it should be ten centimeters higher than the food. Place on the fire and skim off the foam that will form when boiling. Place peeled onions into boiling water.
Cook for about 1-1.5 minutes until the chicken fillet is ready, then remove it and leave the legs and back part to cook further. It will take a long time to cook, 5-6 hours with the lid closed over low heat. During this time, the paws should boil very well and give the broth everything useful that is in them.
Remove them from the broth, also remove the carrots and onions. You can throw away the onions, but you can keep the carrots for decoration.
Add peppercorns, bay leaves, salt to the broth, stir, and cook for another 15 minutes.
Disassemble the meat, mix it with garlic, passed through a press.
Not everyone likes boiled carrots, so you can simply put the meat in a bowl and pour the broth on top, passing it through a sieve.

For the holiday table, you can make it in portioned molds, garnished with herbs and carrots.

Another option that is relevant for the coming Year of the Pig is to pour jellied meat into a plate and, before it hardens, plant pigs made from boiled eggs. From pieces of sausage, make ears, a tail, and eyes from pepper pots. Then put it in a cool place to harden.

Jellied chicken feet will harden within 3 hours.

A simple recipe for jellied meat and chicken legs in a slow cooker

I love cooking in a slow cooker. Simple, complete and tasty. My assistant is working in the kitchen, I am doing housework.

We will need a standard set of ingredients:

chicken feet - 500 g
chicken – 1300 g
carrots - 1 pc.
onion - 1 pc.
allspice peas - 3-4 pcs.
black peppercorns - 3-4 pcs.
bay leaf - 2-3 pcs.
cloves - 5 pcs.
salt - to taste

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

If you still can’t imagine jellied meat without pork, then you can make a combined version. Chicken and pork go well together, and the resulting jellied meat is very tasty.

Take a closer look at the design of the dish, it will be suitable for any holiday table, and for the coming 2021 it will be a 100% hit.

Ingredients:

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

for registration:

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

How to cook and decorate:

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

To begin, soak the pork knuckle with cold water for 3 hours. This soaking will remove any remaining blood and make the skin softer. Remove the shank, rinse well, scrape the skin if necessary.
Place the shanks and chicken parts in a saucepan, add water, and put on fire. To make the broth transparent, the first water after boiling must be drained to remove the coagulated protein.
Wash the meat, the pan, put everything back together, add clean water and cook. Cooking time is about 6 hours over low heat.
An hour before the end of cooking, add the unpeeled onion and peeled carrots and add salt.
10 minutes before the end of cooking, add bay leaf, peppercorns, peeled and chopped garlic.
When the meat is ready, turn off the stove and let stand for a while. Then remove it from the broth, separate it from the bones, and cut it into small pieces.
Strain the broth through cheesecloth or a sieve, freeing it from vegetables and spices.
Decorating a New Year's pig:

Place the meat in a plastic bottle with a teaspoon, pour in the broth, close the lid tightly and place in a horizontal position in the refrigerator to harden;
as soon as the jellied meat has hardened, remove it from the refrigerator, remove the lid and cut off the bottom of the bottle;
Using sharp scissors, cut the bottle lengthwise and release the jelly, placing it on a dish;
Make ears and a tail from pieces of sausage, cut off a circle of sausage for a snout;
make cuts with a knife, insert ears and tail;
Use a clove to mark the pig's eyes and snout, then secure it with a toothpick.
decorate the dish with herbs, vegetables and you can surprise your guests.

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

A salad in the shape of a pig is another option for decorating a table for the Year of the Yellow Earth Pig.

How to make chicken aspic in a bottle

Another way to surprise your household is to prepare chicken aspic in a bottle. This ideal dish is suitable for both breakfast and a holiday table. Walnuts will add special charm and originality to this dish. And it’s not difficult to prepare, 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

Cut the chicken into small pieces and place it in a cauldron or any deep frying pan. Place on the stove and close the lid. This way the chicken will stew in its own juice for about 40 minutes. Season with salt and pepper. Do not open the lid often to prevent the liquid from evaporating.

Once the chicken is ready, cool, remove from the bones and cut into pieces. Dilute gelatin as indicated in the instructions with water.

Peel the garlic and chop. Chop the walnuts as finely as possible. And now mix everything in the frying pan or cauldron where the chicken was stewed, the juice from the chicken should remain there.

When all the ingredients are mixed, take a 1.5 liter clean plastic bottle, cut off the neck and pour the jelly into it. Then put it in the refrigerator for 4-5 hours. When the jelly hardens, it is very easy to remove it from the bottle by cutting it with a stationery or kitchen knife.

Chicken aspic with walnuts has a special taste that your whole family will love. This dish will decorate any holiday table. Cook with pleasure!

Recipe for jellied chicken and pork feet

There is very little meat in pork legs, but they contain what is valuable for dense jelly - skin, tendons, bones. Another valuable thing is that they have no fat, so by combining pork legs and chicken meat you can get a tasty and, most importantly, dietary version of chicken jellied meat.

Required Products:

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

Step-by-step cooking recipe:

Wash the pork legs and place in cold water for 30-40 minutes. Then put the legs, legs and breast into a 5-liter saucepan, put the peeled carrots and onions in the peel, add cold water and cook. Clear the broth from any foam that will appear during boiling.
Reduce heat to low and leave to simmer for 5 hours. Half an hour before the end of cooking, add salt, bay leaf and peppercorns. Turn off the heat and let cool slightly. During this time, fat from the legs will accumulate on the surface of the broth. If you want to get a more dietary version of jellied meat, carefully skim off the fat with a spoon.
Remove the meat and vegetables, strain the broth through a sieve. Cut the meat into large pieces, or small ones, do it the way you like best.
Place sprigs of dill and carrot rings on the bottom of the jelly dish, fill 2/3 with meat and pour in broth.
Place in the refrigerator until hardened.

How to cook chicken jellied meat in a slow cooker with gelatin?

A multicooker is a true helper in the kitchen of many people. Thanks to her, life becomes easier. And cooking jellied meat is no exception. Yes, in terms of time you will cook it for the same long time as on the stove, but all that will be required of you is just to put the chicken in a bowl and set the required mode. There is no need to stand and control the process, the technology will do everything itself. Make the most of this recipe and your slow cooker!

We will need:

chicken - 2.5 kg;
onion - 1 pc.;
gelatin 15-20 g;
garlic - 10 cloves;
pepper and salt.

Preparation:

1. Wash the chicken, cut into pieces and place in a multicooker bowl. Fill with cold water to the top mark, turn on the “Stew” mode, and set the cooking time to 5 hours. And that’s it, you can calmly go about your business.

2. An hour before the end of cooking, add onion, salt and pepper to the pan. You will need about 1/4 tablespoon of salt, but it all depends on your taste preferences. Close the lid and continue cooking for another 1 hour.

3. We take the chicken out of the broth, let it cool a little, remove the skin and bones, chop the meat itself and put it on the bottom of the molds.

4. In a separate bowl, pour gelatin with slightly cooled broth, stir periodically and wait until the grains are completely dissolved.

5. Meanwhile, peel the garlic and squeeze it directly into the broth. Pour the dissolved gelatin here. Mix everything thoroughly and pour in the meat, straining the broth.

You can decorate as desired. In this case, a green onion has been added for beauty and color.

6. Let it cool a little, then put it in the refrigerator until it hardens completely. Beautiful, transparent jellied meat will surprise your guests with its taste!

Jellied chicken feet and beef (video recipe)

In the video, watch another recipe using chicken legs, thanks to which, as you remember, the dish freezes well, and beef will be 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 ate jelly from chicken feet at the holiday table complained less often about a hangover. All this thanks to glycine. It calms the nerves and neutralizes the toxic breakdown products of alcohol.

The article presents a variety of recipes for making homemade chicken jellied meat.
As you can see, it can be prepared exclusively from chicken meat with or without gelatin; you can make assorted dishes by adding pork or beef. Therefore, whichever option you choose, it will not disappoint you. Bon appetit!

As easy as pie

We will need:

Chicken – 1.2-1.5 kg;
Onion – 2 pcs;
Gelatin – 30 g;
Garlic – 6 cloves;
Carrots – 1 piece (can be left without);
Bay leaves;
Spices.

How to cook? We put the well-washed chicken to cook in a deep saucepan; it is not necessary to cut it. When it boils, turn the heat down, collect the foam and simmer for an hour.

Peel the vegetables, cut into cubes and throw into the broth, add salt, pepper and cook for about 20 minutes. At the very end, add a bay leaf. Pour gelatin into two glasses of warm water and leave to swell.

At this time, take out the cooked chicken and disassemble it: remove the bones, cut the meat. Place in molds to harden; you can add boiled carrots; if you don’t like them, you don’t need to add them. Add the swollen gelatin to the meat broth and pour it over the chicken in the molds. Cool and put in the refrigerator until hardened. Can be served as a full meal or just a cold snack.