Jelly chicken: cooking features, recipes and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

There are many dishes that are considered quite traditional in the post-Soviet space. Chicken jelly can be safely attributed to those. How to cook it, of course, many home cooks know. And the dish is quite simple. But tasty and festive! In the cold season, it is already customary to make aspic, aspic, jelly. By the way, among the ancient Slavs, the winter month (January) was named with the word "jelly".

Jelly chicken recipe

Undoubtedly, many housewives are accustomed to preparing this dish from a whole meat set, which includes chicken (as well as pork legs, brain bones, tails, pulp - but more on that later). But after all, chicken jelly also has its right to exist, and for many reasons. First, it doesn't take that long to cook. And secondly, it is more dietary, or something. And it is quite suitable for those who are used to watching their figure. Although cholesterol and fat are thereenough. But not too often because you can pamper yourself. And also treat delicious guests and family for the New Year or some other holiday.

Ingredients

Jellied chicken with gelatin does not include any special ingredients. We will need: 1 large chicken, 3 eggs, a couple of onions, 1 medium-sized carrot, 20-25 grams of natural gelatin, a few cloves of garlic (for an amateur), black pepper (and allspice is also possible) peas, lavrushka, s alt. That's all the "participants of the celebration." Now let's start cooking!

Jelly chicken recipe step by step

1. We cut the chicken into pieces, put it in a large container for cooking, after washing the meat, pour it with cool water.

2. Bring to a boil. Some people prefer to drain the first water, they say, this makes chicken jelly less fat. If you decide to do the same, then we throw the meat into a colander, wash the pieces and rinse the pan too. If not, then continue cooking on the smallest fire, removing the formed foam with a slotted spoon.

3. We put the chicken back into the container and fill it with water, already hot.

4. Bring to a boil. Add a carrot (whole or coarsely chopped), an onion (whole and even in a peel, it will give a golden color to jellied chicken with gelatin), parsley with pepper (peas). Reduce the heat to a minimum so that it gurgles, but slightly. And when the vegetables are freely pierced with a fork, remove them from the pan.

5. We cook for about 3-4 hours. Towards the end of cooking, s alt according to individual preference.

6. We crush or press the garlic with a typewriter, add to the pan and mix. Immediately remove the container from the fire - set aside to cool.

7. Take the chicken out of the pot. Separate the pulp from the bones. The meat is cut into pieces or disassembled into fibers.

8. Boil eggs hard boiled. Cool in ice water and clean. We cut in circles or semicircles (you can also figuratively). We cut boiled carrots beautifully - into slices, stars, roses - show your culinary imagination.

9. We lay out the chicken in small containers, decorating with pieces of eggs and boiled carrots (you can add green peas as a decoration, by the way).

Well, it seems that's all - you can pour the broth!

To freeze well

It is for these purposes that edible gelatin is included in the chicken jelly recipe. He scares some housewives, they say, what kind of additive and how will it affect the final taste of the product? Let's say right away that you should not be afraid of this substance in any case, since it is completely natural and is prepared from collagen, which is found in bones and cartilage of animal origin. And the introduction of it into the composition of the chicken jelly significantly improves the solidification of the dish (as the culinary reviews also say). Since the chicken alone does not give the desired fat, and you run the risk of getting a mushy mass instead of a barely trembling aspic structure. So let's continue!

Finalcooking

1. Strain the broth through a sieve. Let stand for five to ten minutes. We collect chicken fat from the surface (you can gently with a spoon, or you can lay a paper kitchen towel on top).
2. Following the instructions on the pack, dilute the gelatin (usually in a small amount of warm water or broth), mix and wait a few minutes until it swells.
3. Introduce the swollen gelatin into the broth and mix thoroughly again.
4. Pour the prepared chicken and its decorations in small containers with the resulting broth.
5. Cool down: first in the kitchen, and then in the refrigerator (but not in the freezer!). Serve the dish with horseradish, mustard, lemon - a matter of taste.

As you can see, this simple recipe for chicken jelly with gelatin is not difficult at all - any novice cook can handle it. It's not overly labor intensive and quite inexpensive. But delicious! And the reviews of the hostesses confirm this.

Gelatin free

If you don't like gelatin too much or you can't use it for whatever reason, you can try to cook a dish without his participation. Pork leg and chicken jellied meat is as easy to cook as the previous version. Maybe it will take more time. But with pork hooves it will definitely freeze! So, we take the same whole chicken (or you can take its “spare parts”: thighs, wings, filet in the amount of about 1.5 kilos; and an even better option would be to take a domestic rooster), a pair of pork legs, parsley with pepper (peas), onion, carrot, s alt,garlic. We will use eggs for decoration.

How to cook

1. Soak the meat - at least for a couple of hours, but better - overnight. Then coagulated blood leaves it, and the skin becomes soft.
2. Chop clean pork legs into several pieces.
3. We shift all the meat into a capacious pan and fill it with water so that it covers the meat. Cook until boiling. Drain the first broth, getting rid of excess fat and blood clots. We wash the meat and pour it again. Cook on low heat for 6 hours. Do not allow powerful boiling of the liquid, as in the final jelly from chicken and legs can turn out to be cloudy.
4. In the pan we also put the onion (unpeeled) with carrots, bay leaves, pepper. And at the end add s alt.
5. Turn off the stove and take the meat out of the broth. It should separate well from the bones. Let it cool and disassemble the pulp into fibers.
6. Introduce crushed garlic into the finished broth and mix thoroughly. And then filter through a sieve or gauze into a colander.
7. Put pitted meat into molds for jellied dishes.
8. Boil hard-boiled eggs and peel, after cooling. We make decorations for food from them. In this capacity, you can use a carrot, cutting it beautifully.
9. Pour meat in molds with prepared non-hot broth. Leave to cool on the kitchen table. And then we rearrange in the refrigerator (not in the freezer), covered with lids, for the final solidification. Everything should turn out right, because porkhooves will give the dish the appropriate fat. And even more so if you take a domestic cockerel instead of a broiler. But for those who are insecure in their abilities, you can use a small amount of gelatin, after diluting it in warm water and adding it to the broth for pouring.
10. Well, everything is frozen, now you can try it! It just turned out delicious. Bon appetit everyone!