Jellied meat will always be in place at any feast. Many people love this cold and rather hearty appetizer, and it is convenient to cook it in large quantities. I propose a recipe for making a beautiful and tasty chicken jellied meat.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Most often, many housewives prefer pork aspic. But this great snack can be made with other foods as well. A good option is both original and classic chicken jelly. This dish is one of the most nutritious and delicious, and is highly valued by many sophisticated gourmets in the world. But here it should be borne in mind that the poultry must be domestic and fatty, and not broiler, otherwise the broth will not be rich enough. Unlike pork jellied meat, chicken meat is favorably distinguished by the fact that it is cooked much faster, but it turns out to be more transparent and outwardly beautiful. Chicken itself does not possess astringent gelling agents (cartilage, drumsticks, bones, legs, neck, skin, wings, back, etc.), which will help to freeze the jellied meat. Therefore, gelatin or pork hooves are most often used for this. I use the second option because I want to get the most intense and natural taste, without the presence of "rubberiness", which is obtained when using gelatin.
- Caloric content per 100 g - 100 kcal.
- Servings Per Container - 4 Pots
- Cooking time - 20 minutes preparatory work, 5-6 hours for cooking, 3-4 hours for hardening
Ingredients:
- Homemade chicken - 1 carcass
- Pork leg - 2 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Garlic - 3-5 cloves
- Bay leaves - 5-6 pcs.
- Allspice peas - 5-6 pcs.
- Carnation - 2-3 buds
- Salt - 1, 5-2 tbsp.
- Ground black pepper - 1 tsp or to taste
Cooking chicken jellied meat
1. Wash the pork legs under running water. Dip in a saucepan, cover with drinking water and cook for about 30 minutes.
2. After this time, remove the legs from the pan, and pour the broth.
3. Wash the legs again well. This process is necessary so that all the dirt is boiled out of the hooves.
4. Meanwhile, while the legs are boiling, prepare the bird. Remove feathers, if there are any, take out the inner fat and skin. Although the skin can be left, depending on how fat the bird is. Then, if the whole carcass does not fit in the pan, then divide it into parts.
5. Peel and wash the onion, garlic and carrot. You can cut the carrots into pieces.
6. Place the boiled hooves in a saucepan on the bottom, chicken and vegetables on top. Add bay leaves and peppercorns. Pour drinking water over the food 2 fingers higher and place the pot on the stove.
7. As soon as the broth begins to boil, immediately make a small heat so that it boils already on minimal heat. Strong bubbling will make it, and accordingly the jellied meat, cloudy. If foam forms on the surface of the water during boiling, remove it all with a spoon. Close the pan with a lid and cook the jellied meat on the lowest heat for 5-6 hours.
8. Then, when everything is cooked, remove the meat with vegetables from the pan with a slotted spoon and transfer to a bowl (colander).
9. Disassemble the meat from the seeds, and discard the vegetables, although you can leave the carrots for decoration.
10. Select a container for the jellied meat and on its bottom lay the meat in an even layer, which is cut or tear into pieces.
11. Pour the broth over the meat and send the jellied meat to freeze in the refrigerator for 3-4 hours. I recommend pouring the broth through a sieve or cheesecloth so that pieces of seeds and other small pieces of vegetables do not get into the jelly.
12. Serve ready-made jelly traditionally, with mustard or horseradish.
See also a video recipe on how to cook chicken jelly.
