Chicken aspic - 10 delicious step-by-step recipes

Few people know that jellied meat can also be cooked on the basis of chicken meat. We have collected 10 recipes for delicious chicken jellied meat with step-by-step instructions. Cold meat can be served as a snack.

Delicious transparent chicken jelly with gelatin

According to the established tradition, no festive table is complete without jellied or aspic, the ingredients may be different. We offer a step-by-step recipe for chicken jellied meat using gelatin.

Cooking time: 300 min.

Servings: 8-10.

• 
  We wash the chicken, put it in a large saucepan, fill it with water, add spices and put it on the stove, bring it to a boil, then reduce the heat.
• 
  Peel the onions, garlic and carrots, chop coarsely and send them to the pan to the chicken. Cover the pan with a lid and leave the contents to simmer over low heat for 3-4 hours. Make sure that the jellied meat is slightly boiling. Salt an hour before cooking.
• 
  After the chicken is cooked, we take it out of the pan, filter the broth. Dilute the gelatin with a small amount of water and pour it into the broth.
• 
  When the chicken has cooled down, separate it from the bones and chop. Put the meat and boiled carrots into molds, put parsley sprigs on top and fill all the forms with broth, let it cool at room temperature and send it to the refrigerator, where the jellied meat will completely freeze. As a side dish for jellied meat, potatoes in any form are well suited.

Bon Appetit!

Step-by-step recipe for making chicken jellied meat without gelatin

Despite the fact that chicken meat is not as fatty as pork, you can also cook jellied meat from it without using gelatin. The secret lies in the right ingredients.

Ingredients:

• Chicken meat (legs, wings, drumsticks, brisket, cartilage) - 1.5 kg.
• Garlic - 5-6 cloves.
• Onions - 1 pc.
• Carrots - 1 pc.
• Spices (allspice peas, black pepper, paprika, bay leaf) - to taste.
• Salt to taste.
• Greens.

Cooking process:

1. Pour chicken meat with water, put on fire, bring to a boil, drain the water, rinse the meat, refill it with water, add spices and put it on the stove again. As soon as the water boils, reduce the heat and leave the meat to simmer under the lid for 3 hours.
2. We wash the vegetables, cut them coarsely and put them to the chicken, salt the water about an hour before the broth is ready.
3. We take out the meat and carrots and let them cool. Strain the broth.
4. Separate the meat from the bones and divide into small pieces, carrot slices can be used to decorate the dish.
5. On the bottom of the molds for the jellied meat we spread the meat in an even layer, lay the carrots on top, if you wish, you can add herbs or boiled eggs, fill it with broth, wait until the jellied meat hardens.

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How to cook delicious chicken and chicken legs jellied meat?

Chicken aspic is more tender than pork or beef, but in order for the broth to harden better, use parts of chicken with cartilage, for example, chicken legs.Such jellied meat can be supplemented with boiled vegetables and herbs.

Ingredients:

• Chicken feet - 1.5 kg.
• Chicken breast - 300 gr.
• Carrots - 1-2 pcs.
• Onions - 1 pc.
• Spices (allspice peas, black pepper, bay leaf) - to taste.
• Salt to taste.
• Greens.

Cooking process:

1. Put chicken meat in a large saucepan, pour water and put on fire. After the water boils, drain it and fill the meat with water again, add spices. When the water boils again, put onions and carrots in a saucepan, cover with a lid and cook for 3.5-4 hours under the lid. An hour before cooking, the broth must be salted.
2. We take out the finished meat and vegetables from the pan. We cut the meat or divide it by hand into small pieces. Cut the carrots into thin semicircles. We filter the broth, we will not need boiled legs further, you can get rid of them.
3. Finely chop the garlic or three on a fine grater.
4. Put the chicken meat in the jelly molds, sprinkle it with garlic on top, lay out the carrots beautifully and fill with broth. We put the cooled forms in the refrigerator and wait for the complete solidification. Garnish with sprigs of fresh herbs before serving.

Bon Appetit!

A simple recipe for jellied chicken and pork legs

Broth based on meat broth is considered a natural source of collagen. In order for it to solidify well, you can use gelatin or pork legs.

Ingredients:

• Pork legs - 800 gr.
• Chicken - 1 kg.
• Garlic - 8-10 cloves.
• Carrots - 2 pcs.
• Onions - 1 pc.
• Bay leaf - 4 pcs.
• Peppercorns - 1 tsp
• Salt to taste.

Cooking process:

1. We wash the legs under running water, if necessary, clean them with a knife. We also wash the chicken, clean it from the remnants of the feathers and soak it together with the pork legs overnight. The next day, drain the water and rinse the meat again.
2. Put the pork and chicken in a deep saucepan, fill with water and bring to a boil. Use a spoon to collect the foam from the surface of the water. After the water boils well, reduce the heat to a minimum and cook the meat for 4.5-5 hours.
3. An hour and a half before readiness, put peeled vegetables in a saucepan with meat, salt. Add spices 30 minutes before cooking. 15 minutes before cooking, send the peeled garlic to the pan.
4. Remove the meat from the pan and let it cool. Strain the broth.
5. We disassemble the chicken meat into fibers or cut it, cut the pork pulp into thin strips.
6. We prepare forms for the jellied meat, put the meat in them and fill them with broth, leave the dish in a cold place so that the jellied meat freezes. Horseradish or mustard is very good for jellied meat.

Bon Appetit!

Chicken and pork shank aspic at home

Even pork meat can be used to make jellied meat without fat. And also, according to this recipe, you do not need to use gelatin.

Ingredients:

• Chicken meat - 1 kg.
• Pork shank - 1.5 kg.
• Bulb onions - 2 pcs.
• Carrots - 2 pcs.
• Garlic - 3 cloves.
• Green onion - 6 branches.
• Bay leaf - 4 pcs.
• Salt to taste.
• Allspice peas - 0.5 tsp
• Black pepper - 0.5 tsp

Cooking process:

1. We wash the meat well with cold water, if required, cut it into several parts so that it is convenient to put it in a saucepan.
2. Put the chicken and pork in a saucepan, fill with water, bring to a boil over medium heat, then drain the water and rinse the meat again. Pour water into the pan again, and bring it to a boil a second time, then reduce the heat to a minimum and cook the meat for another 4.5-5 hours.
3. After 5 hours, put carrots and onions in a saucepan. We also add spices and salt to taste, cook for another 30 minutes and turn off the heat.
4. We take out the meat and wait until it cools down. Separate the meat from the bones and divide it into small pieces.
5. Chop the garlic finely and add to the broth, mix and leave for 15 minutes. Then we filter the broth and remove excess fat from above with a spoon.
6. Put the meat in deep plates, put carrots and green onions on top, fill with broth. We put the jellied meat in a cool place, where it will completely freeze.

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How to cook chicken jellied meat in a slow cooker?

For cooking jellied meat, you can use a multicooker. This will allow the meat to come off the bones more easily and be more tender.

Ingredients:

• Chicken meat - 1.2 kg.
• Bulb onions - 1-2 pcs.
• Carrots - 2 pcs.
• Gelatin - 1 sachet.
• Garlic - 4-6 cloves.
• Allspice peas - ½ tsp.
• Bay leaf - 4 pcs.
• Salt to taste.

Cooking process:

1. You can take the whole chicken or parts of it. We wash the meat under cold water and, if necessary, divide it into smaller parts in order to place it in the multicooker bowl.
2. We clean and wash the vegetables, put them in a multicooker as a whole. Salt the meat and vegetables, add spices and fill with water to cover all the ingredients.
3. On the multicooker, turn on the "extinguishing" program, set the timer to 5 hours. Then we take out the meat and carrots, cool them. Cut the carrots into slices, divide the meat into fibers by hand.
4. Pass the broth through a fine sieve. Dissolve the gelatin in a small amount of broth and pour over the rest of the broth.
5. On the bottom of the plates, lay out the carrots and peas in a layer, turn on the imagination and do it in the form of some kind of drawing, pour a little broth on top, put the meat in the next layer and also pour the broth. There may be more layers, it all depends on the depth of the plate and your imagination.
6. We put the bowls with jellied meat in the refrigerator overnight. Jellied meat can be removed from the mold, for this hold the mold with jellied meat in hot water for 1-2 minutes and turn the bowl over; canned peas and fresh herbs can be used to decorate the dish.

Bon Appetit!

Delicious chicken and beef jellied meat

Aspic is a very popular dish of Belarusian cuisine, especially during the cold season. The type of meat does not matter, the main thing is the amount of gelling substances contained in it, it is good if it contains a large number of tendons and small bones, then the jellied meat will thicken without adding gelatin.

Ingredients:

• Beef - 1.5-2 kg.
• Chicken meat - 1.5 kg.
• Garlic - 6-8 cloves.
• Spices (peppercorns, bay leaves) - to taste.
• Salt to taste.
• Onions - 1-2 pcs.
• Carrots - 2 pcs.

Cooking process:

1. We disassemble large pieces of meat into smaller ones. Soak the beef in cold water for 5-6 hours.
2. We put all the meat in a large saucepan, put carrots, peppers, onions, bay leaves and garlic there. Bring to a boil, periodically removing the foam with a spoon, then leave the pan on low heat for 10 hours, salt the broth an hour before the end of cooking.
3. We take out the meat from the pan. Strain the broth, bring to a boil again, taste and add salt or spices.
4. Separate the meat from the bones and cut it into small pieces. We put it on the bottom of deep bowls and fill it with broth. We put the jellied meat in a cool place where it should freeze. Before serving, it is necessary to remove the white layer of fat from the surface of the jellied meat.

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A simple recipe for making chicken jellied with turkey

Turkey and chicken jellied meat is tasty and at the same time not too high in calories. Suitable for those who follow their figure.

Ingredients:

• Turkey thighs and wings - 1 kg.
• Chicken meat - 800 gr.
• Garlic - 8 cloves.
• Onion - 1 pc.
• Carrots - 1 pc.
• Peppercorns - 6 pcs.
• Salt to taste.
• Lemon - 2 wedges.

Cooking process:

1. We prepare the meat, rinse and remove the remaining feathers.
2. Peel the onions, carrots and garlic.
3. Put meat, whole vegetables and spices in a saucepan with water, put on fire and bring to a boil. We constantly remove the foam with a spoon, as soon as the broth boils, reduce the heat to a minimum and cook for another 3-4 hours under the lid. Salt the broth an hour before the end of cooking.
4. Peel the garlic, grind it with a press.
5. We take out the meat from the broth, leave it to cool. We remove the skin, separate the meat from the bones and divide into small pieces. Mix the meat with chopped garlic.
6. Cut the boiled carrots into thin circles.
7. Strain the broth through a fine sieve or cheesecloth.
8. Put the carrots on the bottom of the forms for the jellied meat, put the meat on top in an even layer and fill it with broth. We leave in a cool place or refrigerator so that the jelly freezes well. Pickled cucumbers, sandwiches with toasted bread, horseradish or mustard are suitable as an addition to the jellied meat.

Bon Appetit!

Healthy dietary chicken jelly

Everyone has ever thought about proper nutrition. Everyone wants to eat tasty, but at the same time with benefits for the body. We offer a recipe for jellied meat, which is suitable for a daily diet, even for fans of healthy eating and people seeking to lose weight.

Ingredients:

• Chicken - 2 kg.
• Carrots - 1 pc.
• Onions - 1 pc.
• Garlic - 4 cloves.
• Peppercorns - 8 pcs.
• Bay leaf - 4 pcs.
• Salt to taste.
• Gelatin - 30 gr.

Cooking process:

1. You can take a whole chicken and cut it apart. We remove all the skin, and also get rid of all layers of fat, we will not use them. We put the carcass in a saucepan and fill it with cold water, put it on high heat and bring to a boil. In the process of cooking, remove the foam from the surface.
2. After the water boils, add spices, salt, put vegetables, reduce the heat, leave the entire contents of the pan to cook for another 2-3 hours.
3. Then we take out the meat and carrots, we do not need onions. Strain the broth.
4. Pass the garlic through a press and pour it into the broth, let it brew for 20-30 minutes.
5. Separate the meat from the bones, divide it into fibers by hand or cut into small pieces. Cut the carrots into thin circles.
6. Dissolve gelatin in a small amount of broth (200-250 gr.). If the gelatin does not dissolve well, heat the broth over low heat, stirring constantly. Then pour the broth with gelatin to the rest of it.
7. We spread the meat with carrots in a deep form and fill in with broth, this can be done both in one container, or divided into several parts and pour the jellied meat into smaller bowls. In a cold place, let the jellied meat freeze and serve.

Bon Appetit!

How to cook the right chicken jelly in a pressure cooker?

In order to cook jellied meat, you need to spend a lot of time. Special kitchen tools, such as a pressure cooker, will help speed up this difficult process. Depending on your technique, the cooking time for jellied meat can be reduced to 1-3 hours.

Ingredients:

• Pork leg - 1 pc.
• Beef shank - 1.2 kg.
• Chicken thighs - 1 kg.
• Garlic - 3-6 cloves.
• Onions - 1 pc.
• Carrots - 1 pc.
• Black peppercorns - 1 tsp
• Allspice peas - 1 tsp
• Bay leaf - 4 pcs.
• Parsley - 1 small bunch.
• Salt to taste

Cooking process:

1. We wash the meat well, clean it, divide it into approximately equal pieces, put it in a large saucepan, fill it with cold water and bring to a boil, cook for 5 minutes, constantly removing the foam with a spoon.
2. We remove the pan from the heat, drain the water and transfer the meat to the pressure cooker, send peeled onions, carrots, spices and salt there, fill it with water so that the meat is completely hidden. Close the lid of the pressure cooker tightly and put it on fire, as soon as steam starts to come out of the valves, turn down the heat and cook for 3 hours. Carefully open the pressure cooker and let the contents cool slightly.
3. We take out the meat and carrots, pour the broth through a sieve. Separate the meat from the bones and divide into small pieces by hand or with a knife. Cut the boiled carrots into thin circles.
4. Put carrots in pre-prepared deep plates and on a sprig of parsley, then chopped garlic (its amount is determined by your taste preferences). After that, lay out the meat on plates in an even layer, fill everything with broth.
5. We put the bowls in the refrigerator overnight so that the broth freezes well. The next day the jelly will be ready to eat.

Bon Appetit!