The easiest and most budgetary option for poultry jellied meat for a festive and everyday table! Step-by-step recipe with a photo. Video recipe.
Aspic, sometimes called jelly or aspic, but this is one and the same dish. It's just that in the north of Russia, the appetizer is called jelly, and in the south it is called aspic. The main difference between these dishes and aspic is that the latter contains gelatin among the ingredients. Therefore, you can cook meat without additional components, because it will harden thanks to the gelatin.
It is worth noting that jellied meat belongs to low-calorie dishes, so it is suitable for a delicious dinner that will not hit your figure. A dietary dish is especially considered if it is made from tender parts of poultry. But if you are not afraid of extra calories, then take a fatter homemade chicken, then the broth will turn out to be very rich. Chicken jelly is also a healthy dish, because it is saturated with cartilage tissue, which is very beneficial for the human body. Since it is in cartilage, bones and ligaments that gelling components are contained, thanks to which the dish becomes thick and viscous when it cools.
See also how to cook clear jelly.
- Caloric content per 100 g - 206 kcal.
- Servings Per Container - 3 Pots
- Cooking time - 6 hours for cooking, 6 hours for hardening
Ingredients:
- Chicken (homemade) - 1 pc.
- Carrots - 1 pc.
- Bay leaf - 2 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
- Pork hoof - 1 pc.
- Allspice peas - 5 pcs.
- Onions - 1 pc.
Step-by-step preparation of poultry jellied meat, recipe with photo:
1. Wash the pork hoof under running water, put it in a saucepan and fill it with drinking water.
2. Boil the hoof and simmer over medium heat for 10-15 minutes. This is necessary so that all the dirt collected from the fingers is boiled away. Then drain the water and wash the hoof under running cold water.
3. Wash and divide the chicken. Peel, wash and cut the carrots. Remove the top husks from the onions, leaving only the bottom layer. Thanks to the onion skins, the broth will have a beautiful golden hue. Wash the onion well.
4. Place the cooked pork hoof and chicken in a large cooking pot.
5. Add the carrots and onion to the pot.
6. Fill the food with drinking water so that it only covers the food and place it on the stove.
7. Bring water to a boil and immediately reduce heat to low. Remove the resulting foam from the surface so that the broth is transparent, and continue to cook the jellied meat for 6 hours under a closed lid. Remove foam from time to time if it forms. After 4 hours of cooking, season the jellied meat with salt, ground black pepper and add the bay leaf with allspice peas.
Also, during the cooking process, you can add garlic, roots and other favorite ingredients to the broth.
8. Remove the boiled meat from the broth, and strain the broth through a fine sieve.
9. Go through the meat, separating it from the bones. Tear it along the grain or cut into medium pieces.
10. Divide the meat into equal 3 parts and place it in the jelly bowls.
11. Pour the broth over the meat. Send the poultry jellied meat to the refrigerator to freeze for 6-8 hours so that it thickens. You can decorate the finished jelly at your discretion, right in the molds. Serve homemade jelly with mustard or horseradish.
See also a video recipe on how to make a hearty chicken jelly.
