Jellied meat - 10 most delicious recipes

Jellied meat is a very satisfying and tasty dish that is present at almost any feast. There are an incredible number of its options, but we have made for you a selection of the 10 most delicious recipes for making homemade jellied meat. Try it, enjoy it, surprise it!

Classic pork leg jellied meat at home

To prepare this incredibly delicious dish, you only need the simplest and most affordable products, but the finished result will exceed all your expectations. Although you will have to spend a certain amount of time to cook pork leg jellied meat, it is still very simple to prepare the dish. So simple that even novice cooks can handle it.

Servings: 8-10

Cooking time: 24 hours

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  So, let's get down to preparing this wonderful, hearty and nutritious dish. Prepare all the food you need.
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  What is the first thing that catches your eye when you look at jellied meat? That's right, delicate and transparent like a tear of jelly. To achieve this clarity and clarity, you first need to thoroughly rinse the chicken and pork legs. Then put the washed meat in a saucepan and cover with cold water so that the water completely covers the meat. It will be very good if the meat stays in the water all night (or at least 8 hours).
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  Drain the pot in the morning and rinse the meat again in running water. Now cut the chicken into portions and put all the meat back in the pot. Place the pot over high heat and wait for the water in the pot to boil.
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  In the process of boiling, foam will form on the surface of the water, be sure to remove it with a slotted spoon or sieve, otherwise you will not be able to achieve transparency of the broth. When the water boils properly, drain the first broth, rinse the pan and meat, refill with water and place on the stove. When the water boils again, add the amount of salt you need, cover the pan with a small gap, and reduce the heat. The broth should not boil too much and flow out of the pan, there should be only a slight periodic bubbling. Let the meat simmer for about 3 hours.
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  Peel the onions and rinse with cold water. Peel the carrots with a vegetable peeler and wash them in cold water to remove any dirt and sand. Place the peeled vegetables whole in a saucepan with the meat and continue cooking for another 2-3 hours.
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  Peel the garlic and rinse under the tap. About half an hour before the end of boiling jellied meat, add garlic cloves, washed bay leaves, and peppercorns to the pan.
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  After the end of cooking, you need to separate the meat from the broth.
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  Strain the broth through a sieve (you can additionally lay the sieve with gauze), and put the meat to cool.
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  When the meat is warm, you can start separating it into fibers.Be careful not to get bones in the finished dish.
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  Now you need to arrange the chopped meat in containers in which the jellied meat will freeze. Pour the broth over the meat and cover the molds. If you don't have lids, it doesn't matter, cling film will perfectly replace them. Put the forms with ready-made jellied meat in the refrigerator for several hours.
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  Before serving, you can lower the forms with jellied meat in warm water for a few minutes, now they can be easily removed from the container by slightly prying them with a spatula.

Bon appetit to you and your guests!

Delicious chicken jelly with gelatin

Try to cook jellied meat according to this recipe, and your guests will be very satisfied. Thanks to the chicken meat included in the composition, the jellied meat turns out to be more dietary and cooks much faster than from pork legs or beef. Simple products and ease of preparation - what could be better?

Ingredients:

• Chicken carcass - 0.5 kg (without fillet).
• Carrots - 1-2 pcs.
• Water - 1.9-2 liters.
• Salt to taste.
• Garlic cloves - 2 pcs.
• Ground pepper - to taste.
• Gelatin - 1 tbsp. l.

Cooking process:

1. The chicken must be rinsed under running water and placed in a small saucepan (for convenience, you can cut the carcass into several parts). Pour 1 liter of water over the meat and put the pan on fire. When the water boils, drain it and rinse the chicken. Then again pour 1 liter of water and bring the water in a saucepan to a boil. Do not forget to remove the foam during the boiling process so that the broth is clean and transparent. After the water boils, add the amount of salt you need and reduce the heat a little. Let the chicken simmer over moderate heat for about 20 minutes.
2. Rinse the carrots directly with the peel in cold water. Place the washed carrots in a saucepan with the chicken and simmer for about 25 minutes.
3. When the chicken and carrots are done, gently remove them from the broth and let cool.
4. Cool the broth and strain through cheesecloth folded in several layers. Pour 50 ml of cooled broth into a mug and add a tablespoon of instant gelatin to it. Stir and leave for 5-10 minutes (during this time, the gelatin will have time to swell).
5. The cooled carrots must be carefully peeled and cut into circles, and then with a knife give the circles various shapes: heart, flower, stars, etc. (we will use carrots for decoration).
6. Peel the garlic cloves and grate on a fine grater. Transfer the grated garlic to half a liter of strained broth. You can also add some ground pepper.
7. Now you need to warm up the gelatin a little so that it completely dissolves. When not a single grain remains in it, pour the gelatin into the broth.
8. It's the turn of cutting meat. Remove all pieces of meat from the bones and fiber or cut with a sharp knife.
9. Place the pieces of meat in a mold in which the jellied meat will freeze. Pour the broth into the mold so that it completely covers the meat. Arrange the curly sliced ​​carrot circles on top.
10. Cover the mold with a lid or cling film and refrigerate for several hours until it solidifies.

Enjoy your meal!

How to cook chicken jellied meat without adding gelatin?

A very simple, but at the same time very tasty dish. Chicken jellied meat can be prepared both for a holiday and just for dinner. This appetizer will appeal to both adults and even children. Be sure to try making jellied meat according to our recipe.

Ingredients:

• Chicken meat on the bone (any parts) - 1 kg.
• Garlic cloves - 2 pcs.
• Carrots - ½ pc.
• Onions - ½ head.
• Salt, black pepper - to taste.
• Bay leaf - 1-2 pcs.
• Black peppercorns - 2-3 pcs.

Cooking process:

1. Rinse the chicken thoroughly and place in a saucepan with 1.5-2 liters of cold water. Wait for the water to boil over high heat. In the process of boiling, a lot of foam will appear on the surface of the water, be sure to remove it.Otherwise, you will not be able to achieve a crystal clear and transparent broth.
2. Reduce heat to almost low, cover the pot and let the chicken simmer for 3 hours. While the meat is cooking, peel half of the carrots and the husks of half of the onions. Rinse the vegetables and, after 3 hours, add them to the pot with the chicken. Send peeled cloves of garlic and a few pinches of salt there. Cook vegetables until tender (about 30-40 minutes).
3. Towards the end of cooking, add 1-2 bay leaves and 2-3 black peppercorns.
4. When all the ingredients are ready, remove the pan from the heat and carefully remove the chicken from the broth so as not to burn yourself. After it has cooled, separate the meat from the bones and cut into small cubes.
5. Strain the broth through cheesecloth folded in several layers. We no longer need onions, but carrots can be used for decoration. To do this, cut it into thin circles.
6. Transfer the sliced ​​chicken to a rimmed dish, and then pour the broth into it (if you decide to use carrots, then at this stage it must be added to the meat with broth). Cover the mold with cling film and refrigerate for 4-6 hours until it hardens completely.

Enjoy your meal!

Step-by-step recipe for making beef jellied meat

What could be tastier and more satisfying than tender jellied meat made from such wonderful and healthy meat as beef? The dish turns out to be so delicious that you will want to cook it over and over again.

Ingredients:

• Beef with bone - 2 kg.
• Onions - 4 pcs.
• Carrots - 1 pc. small size.
• Water - 3.5 liters.
• Salt to taste.
• Bay leaf - 3-4 pcs.
• Garlic cloves - 6 pcs.
• Black pepper - 4-5 peas.

Cooking process:

1. Wash the beef thoroughly and put it in a saucepan (it is better to take a large one, with a volume of at least 5 liters), fill the meat with cold water and bring the contents of the pan to a boil. When the water comes to a boil, drain the water and the resulting foam. Rinse the meat and saucepan and then fill with 3.5 liters of water. Place the pot over high heat.
2. Onions and garlic must be peeled off and then rinsed under cold water.
3. When the water in the saucepan boils, skim off the foam and salt the broth. Reduce the fire to a minimum (the water should barely gurgle noticeably). Add the onion and garlic cloves (whole) to the beef broth. Place the lid on the pot and let the meat simmer for about 4.5-5 hours.
4. Peel the carrots and rinse from the rest of the earth under running water. Cut into slices about 0.5 centimeters thick and add to the broth after 5 hours of simmering. At this stage, onions and garlic will need to be removed from the broth, we will no longer need them. In addition to carrots, you need to put 4 bay leaves and 5 black peppercorns in a pot of boiling broth. Place the lid back on the pot and simmer the meat in the spiced broth for about an hour.
5. Gently remove the meat from the pan and let it cool down to a temperature that is not painful to handle. Separate the meat from the bone and chop finely.
6. Strain the broth first through a sieve, and then through cheesecloth folded in several layers.
7. In the forms in which the jellied meat will freeze, lay out the chopped meat (it can also be disassembled by hand into fibers). Cut out flowers or stars from boiled carrots and arrange them evenly in the shapes. Pour the strained clear broth over the meat with carrots and let the dish cool completely. After the jellied meat is at room temperature, cover the molds with lids (if you don't have them, then with cling film) and put them in the refrigerator overnight. Before serving, carefully remove the jelly from the molds.

Enjoy your meal!

A simple and delicious recipe for jellied pork legs and shank

New Year's holidays are approaching, which means that jellied meat will be present on almost every festive table. Each housewife has her own secrets and cooking recipes.We bring to your attention a fairly simple recipe for a very tasty jellied meat. It will take you enough time to prepare it, but the result is worth it!

Ingredients:

• Pork legs - 0.5 kg.
• Pork shank - 2-2.5 kg.
• Carrots - 1-2 pcs. small size.
• Onions - 1-2 pcs.
• Bay leaf - 3-4 pcs.
• Salt to taste.
• Garlic - 6-7 cloves.

Cooking process:

1. Wash the legs and shank under running water. After that, you need to peel the pork skin with a sharp knife until it acquires a light shade. Rinse the meat again with water and place in a large saucepan. If the knuckle is very large, then it is better to cut it in several places, so it will boil better and faster.
2. Fill the pork with water so that it covers the legs and shank by 2 fingers.
3. Peel the onions and rinse under the tap. Place the whole onion in a saucepan with the meat. Peel the carrots, rinse in cold water and send to the onion and shank. Send a few bay leaves there.
4. Put the pot on high heat and wait until the contents of the pot boil. All foam that will form on the surface of the water, carefully remove with a slotted spoon. After the water has boiled, reduce heat and season with broth to your liking. Continue simmering the legs and shank over low heat for about 6.5 hours.
5. When the meat has cooked for a sufficient amount of time, turn off the stove and remove the meat on a plate. After it has cooled to a warm state, separate the meat from the bones (we no longer need the skin, bones and fat).
6. While the meat is cooling, remove the onions and carrots from the resulting broth, and also remove the fat that has appeared on the water surface.
7. Peel the garlic and pass through a press. Put the garlic in the broth and put it back on the fire. Once the broth has boiled, remove the pan from the heat. Strain the hot broth gently through a sieve or cheesecloth folded in several layers.
8. Take rectangular shapes with high sides and spread the prepared pieces of meat over them. Pour the hot broth over the meat and let the jellied meat cool at room temperature. After that, cover the molds with lids or cling film and refrigerate for 4-6 hours. Before serving, carefully remove the jelly from the molds.

Enjoy your meal!

How to cook dietary turkey jellied meat?

Turkey is considered a dietary and very healthy meat. Try to make jellied meat out of it. We assure you, you will definitely like it. You do not need gelatin to make turkey jellied meat, and the cooking process will be facilitated by using a multicooker.

Ingredients:

• Turkey (drumstick) - 700 g.
• Turkey (thigh) - 1.6 kg.
• Water - 3-3.5 liters.
• Table salt - 1½ tsp.
• Carrots - 2 pcs.
• Black pepper - 5 pcs.
• Garlic cloves - 6 pcs.
• Onion - 1 head.
• Unscented sunflower oil - half a tablespoon.
• Fresh parsley - 20 g.

Cooking process:

1. First, rinse the turkey meat thoroughly under running water. Pat dry with a paper towel.
2. Peel the onion and garlic. Cut the onion head into 2 parts.
3. Rinse the carrots well with water to wash off all the dirt.
4. Cover the baking sheet with a sheet of foil and grease with vegetable oil. Place turkey thighs and drumsticks, washed carrots, chopped onion and garlic cloves on the foil. Place the baking sheet with meat and vegetables in a well-heated oven (200 ° C) for 25 minutes. During this time, the meat will have time to completely warm up, and the vegetables will begin to exude a pleasant aroma.
5. Turn off the oven and place the meat and vegetables in the multicooker bowl. Fill the contents of the bowl with 3-3.5 liters of water (make sure that the water does not exceed the maximum value on the side of the bowl). Also, don't forget to put pepper, salt and washed parsley in the bowl. Set the "COOKING" mode for 3.5-4 hours. Close the lid of the device and press the "START" button.
6. When the multicooker finishes the program and beeps, carefully remove the meat onto a large plate and wait until it has cooled down to a temperature where it can be handled. Separate the meat from the bones and cut it into small pieces, or better, disassemble it by hand into fibers.
7. The broth must be filtered through a sieve with gauze folded in several layers.
8. Transfer the minced meat to the molds in which you will chill the jellied meat, and pour the strained broth over the turkey.
9. To make the jellied meat look more festive, you can cut boiled carrots into pieces or rings, from which you can make, for example, flowers. Divide the carrots into shapes. You can also add a few sprigs of fresh parsley. Cover the molds with lids or plastic wrap and refrigerate so that the broth can harden properly. Carefully remove the jelly from the molds before serving.

Enjoy your meal!

Correct jellied meat made from chicken legs

This recipe can be attributed to a truly budget recipe: chicken itself is an inexpensive meat, and even chicken feet. But the cheapness of the dish does not in any way affect its wonderful taste. Such jellied meat will look great both at a family dinner and on a festive table.

Ingredients:

• Chicken - ½ carcass (1 kg).
• Chicken legs - 900 g.
• Water - 1.5-2 liters.
• Carrots - 2 pcs. (one for broth, one for decoration)
• Onions - 1 head.
• Bay leaves - 1-2 pcs.
• Salt to taste.
• Black pepper - 4 peas.
• Sprigs of parsley - for decoration.

Cooking process:

1. Before you start cooking jellied meat from chicken legs, you need to wash these very legs and pour boiling water for 10 minutes. This is necessary so that the skin on the legs is steamed and easily peeled off. After the legs are properly steamed, clean them (remove the skin and cut off the place where the nail was on the fingers).
2. Rinse half of the chicken carcass (if it is too large, then cut the chicken into 2-3 parts) under running water and put in a large saucepan. Add the prepared chicken legs there.
3. Clean the onion head and rinse it under running water. Do the same with carrots: peel and rinse. Place prepared vegetables in a saucepan with meat and cover with cold water. The recipe lists the approximate amount of water, which will vary depending on the size of the chicken and pot. Focus on the fact that the water should cover the meat 1-2 fingers high.
4. Place the pot of chicken and vegetables over high heat and wait for the water in the pot to boil. In the process of boiling, do not forget to remove the foam, which will naturally appear on the surface. When the water comes to a boil, reduce the heat to almost low (so the water only gurgles a little) and boil the broth for at least 3 hours.
5. Boil the second carrot in a separate saucepan until tender, cool, peel and cut into shape.
6. After 3 hours, carefully remove the chicken from the broth and place on a plate to cool.
7. Place 2 bay leaves and 4 peppercorns in a saucepan of boiling broth. Season with salt to taste, but do not overdo it so as not to oversalt the broth. Let the spices cook for 5-10 minutes, during which time they will have time to give the broth all their tastes and aromas. Strain the finished broth through cheesecloth folded in several layers. Throw away the onion, we no longer need it.
8. Disassemble the meat, separating it from the bones (be careful not to miss any small bones).
9. Arrange the chopped meat in the tins, and on top of the figures of carrots and parsley sprigs, evenly pour the strained broth into the tins.
10. Cover the molds with cling film and refrigerate for at least 3-4 hours (more is better).

Bon Appetit!

Homemade jellied pork legs and beef

Jellied meat prepared according to this recipe turns out to be very tasty, satisfying and aromatic! Cooking it is not at all difficult, but it will take a lot of time.Try this wonderful homemade pork leg and beef jelly. You will not regret it!

Ingredients:

• Beef meat - 1.4 kg.
• Pork legs - 1 kg.
• Onions - 1 pc.
• Carrots - 1 pc.
• Salt to taste.
• Water - 2.5-3 liters.
• Bay leaves - 4-5 pcs.
• Allspice - 8 peas.
• Garlic cloves - 8 pcs.
• Ground black pepper to taste.

Cooking process:

1. Rinse the pork well under cold running water, place in a large saucepan and cover with water. Leave the meat and legs in the water overnight (put in the refrigerator), during this time all the blood that could make the broth cloudy will drain off. Rinse the meat and legs again in the morning. Cut the meat, if necessary, into smaller pieces (this way it will cook faster).
2. Pour cold water over the meat again (the recipe indicates the approximate amount, the main thing is that the meat is completely covered). Place the pork pan on the fire and wait for the water to boil. Be sure to remove any foam that forms on the surface. After boiling, set the heat to the very minimum (the broth should barely "gurgle" sometimes) and let the meat boil for at least 4 hours. In no case, do not turn on a strong fire - the broth will turn out to be cloudy, and the finished jellied meat will be ugly. During cooking, fat and a little foam will float to the surface of the water - be sure to remove everything.
3. While the pork is cooking, prepare the carrots and onions. They need to be cleaned and rinsed in cold water.
4. When the meat has boiled in the broth for the specified amount of time, add the peeled carrots and onions to the saucepan. Season with salt to taste. Boil vegetables in meat broth for about 2-2.5 hours.
5. Towards the end of cooking, add 2 types of pepper and bay leaf to the broth. Let the spices simmer in the broth for about 20 minutes.
6. Peel the garlic and pass through a press directly into the boiling broth. This should be done literally a few minutes before the end of cooking, so that the broth acquires a bright taste and aroma.
7. Turn off the stove and very carefully remove the meat and pork legs from the boiling broth. They need to be cooled to a comfortable temperature when the meat can be handled painlessly in order to separate the meat from the bones.
8. The broth is also carefully, so as not to burn yourself, strain through cheesecloth folded in 3-4 layers. Cool to room temperature.
9. Combine the grained beef and the pulp from the pork legs, which must be finely chopped. Divide the meat into pre-prepared molds.
10. From boiled carrots, make cute carvings (flowers, stars) and lay on top of the meat. Fill the molds to the top with cooled broth and send them to the refrigerator overnight, not forgetting to cover the molds with cling film. Before serving, carefully remove the jellied meat by turning the mold over.

Enjoy your meal!

Very tasty and rich pork head jelly

Aspic can be made from almost any meat. From a pork head, it turns out to be especially tasty and rich. Try to cook jellied meat according to our recipe and you will definitely succeed!

Ingredients:

• Pork head - 6.5-7 kg.
• Onions - 2 pcs.
• Chicken (legs) - 1 kg.
• Bay leaves - 5 pcs.
• Table salt - 2.5-3 tbsp. l.
• Garlic - 2-3 pcs.
• Carrots - 3 pcs.
• Black pepper - 12 peas.

Cooking process:

1. Wash your head thoroughly (you can even rub it with a brush), if there is some bristle left, remove it with a lighter. The ears should be cut off, and the head itself should be placed in a large saucepan and covered with cold water. Leave the pork in this form for 10 hours.
2. After the specified amount of time has passed, carefully divide the pork head into several parts. Without skill, at first, it may not be possible to cut it so as not to damage the skull. Therefore, if you are a beginner, then buy a cut head immediately. Thoroughly rinse the pork at the incision sites to remove any small pieces of bone. Transfer the meat to a large saucepan and top with water. Put the pan on the fire and after the water boils, remove the foam. After that, reduce the heat by more than half and let the head simmer for 6 hours.Remember to skim off the foam from time to time and keep an eye on the water level in the pan.
3. The onions need to be washed well with the husks and then made two criss-cross cuts at the top of each onion. 2 hours after you start boiling the pork head, put the onion in a saucepan, and also salt the broth with 3 tablespoons of salt. Mix well and remove any fat that has formed on the surface of the broth.
4. Peel the carrots, rinse and boil in a small saucepan. Drain the water and cool the boiled carrots. Cut the carrots into small circles. If desired, you can cut out various figures from them.
5. Rinse the chicken and add to the pan to the pork head when about 4 hours have passed from the start of cooking. Also at this time, you need to add laurel leaves and peppercorns to the broth.
6. Peel the garlic and pass through a press. Add the chopped garlic to the broth 10 minutes before the end of cooking.
7. After 6 hours, turn off the heat and carefully remove the pork and chicken. When the meat has cooled, carefully separate it from the bones (you also need to remove the skin, brain and the fattest parts of the pork). The meat must be chopped finely enough.
8. On the bottom of the mold, lay out figuredly chopped carrots, and then put the meat.
9. Strain the broth through a metal sieve covered with several layers of gauze. Pour the clear broth over the mold. Cover the jelly with a lid and refrigerate until it solidifies. This process usually takes about 6 hours.

Bon Appetit!

How to cook delicious transparent jellied meat in a slow cooker?

Cooking jellied meat in a slow cooker is as easy as shelling pears. You just need to put the meat in there and go quietly to go about your business, everything will cook perfectly without your participation. In addition, the meat from the multicooker turns out to be unusually tender and tasty. Let's try?

Ingredients:

• Pork (legs) - 2 kg.
• Black pepper - 5 pcs.
• Chicken (drumstick) - 0.5 kg.
• Garlic cloves - 5 pcs.
• Onions - 1 head.
• Water - 2.5-3 liters.
• Salt to taste.

Cooking process:

1. Clean the pork legs and place in a saucepan with cold water. Leave them to soak for 1 to 2 hours.
2. Rinse the chicken under running water and cut into small pieces.
3. Peel the onions and rinse under cold water.
4. In the multicooker bowl, you need to put the prepared chicken, pork legs, onion and black peppercorns. You also need to add the amount of salt you need. Pour water over the meat and spices so that it completely covers the meat and reaches the maximum mark on the multicooker bowl. Close the multicooker with a lid and set the "EXTINGUISHING" mode. The time needs to be set - 6 hours.
5. While the meat is cooking, peel the garlic and run it through a press. The garlic should be added to the broth about 5-10 minutes before the end of cooking.
6. When the multicooker notifies you about the end of the cooking mode with a sound signal, carefully remove the meat from it. When it has cooled slightly, separate it from the bones and cut into very small pieces.
7. Strain the broth through a sieve or cheesecloth folded 2-3 times.
8. Arrange the pieces of meat in the molds, fill them with clean broth and refrigerate for 6-8 hours (do not forget to cover the molds with lids or cling film).

Bon Appetit!