Chicken leg jelly is an inexpensive and fairly simple way to diversify your everyday menu. Moreover, the significant benefits of food are added to these indisputable advantages. In the article, we consider the subtleties of the execution of the most delicious and mouth-watering recipes.

Preparation of products and utensils

The most common way to cook jellied meat is to simmer meat for a long time. Therefore, special skills for creating aspic will not be required. The main thing is to choose the most suitable recipe, buy products for it and process them correctly.

 

At the stage of preparatory work, it is first necessary to clean the chicken legs. For this:

  1. Claws are removed from them with sharp scissors or a knife.
  2. Then they are blanched for 1-2 minutes in boiling water to make the film easier to peel off and also remove impurities.
  3. Treated components are scraped and stored in an appropriate cooking container.

To cook jellied meat, use an ordinary pan with a thick bottom. The displacement will depend on the amount of ingredients. Kitchen utensils should be thoroughly washed with a cleaning agent and rinsed with plenty of running water before cooking.

The final stage is the preparation of ships. Here you can use both portioned and large forms, depending on the wishes of the cook.

Classic Chicken Leg Jelly

To present such a wonderful dish as jelly based on chicken paws in the amount of ½ kg to the table, it is enough to have at hand:

  • 600 g of tibia;
  • ½ head of garlic;
  • carrots;
  • onion;
  • 2 bay leaves;
  • salt and 6-7 black peas
  • pepper.

Sequencing:

  1. The paws are cleaned, the legs are washed. Everything is put into the pan.
  2. Processed carrots are divided into several parts and, together with the onion in the husk, are sent to the tank.
  3. The contents are covered with water and cooked for 3 hours.
  4. After boiling, foam is removed to eliminate noise.
  5. The broth is filtered and returned with chopped pieces to the fire, cooked for about 40 minutes with salt and seasonings. The bulb and paws are no longer needed.
  6. Carrots are chopped and, together with garlic, are laid out in ponds, over which the broth with meat is distributed.
  7. Forms are sent to cold to solidify.

On a note! Collagen-rich chicken leg jelly is very beneficial for joints.

Cooking in a slow cooker

 

To cook jellied meat in a slow cooker, you need:

  • 5 large paws;
  • 3-4 necks;
  • 3 legs;
  • garlic head;
  • carrot;
  • 3 bay leaves;
  • 6 peas of pepper;
  • salt.

The sequence of steps:

  1. The peeled meat ingredients are laid out in a bowl, where they are covered with 1.5 liters of water and boiled for 5 hours along with salt and spices.
  2. After 3 hours, carrots and onions are thrown into the multicooker.
  3. After readiness, the meat is separated from the bone and laid out in forms, where carrot stars and cloves of garlic are sent as decoration.
  4. Everything is poured with broth, after which the vessels are removed in the cold.

To ensure the jelly is frozen, you can use gelatin.

With pork legs

Thanks to the addition of pork legs, the jelly is more saturated and freezes better. To verify this, you will need:

  • 1 pork leg;
  • 5 legs;
  • as many chicken paws;
  • bulb;
  • carrot;
  • ½ garlic head;
  • ground pepper, salt and bay leaves.

Working process:

  1. Meat products are put in the pan, poured with water and boiled for 1.5 hours.
  2. Next, carrots and onions go to the pan.
  3. Harvesting the future aspic is languishing for another 2.5 hours, after which it is salted.
  4. Garlic plates, salt and spices are thrown over.
  5. After an hour, the meat is removed and divided into fibers, which are distributed over the ship.
  6. The placed products are poured with strained broth.
  7. Forms are sent in the cold.

To give greater aroma, chopped greens can be decomposed in the vessels.

Turkey cooking technology

You can cook the jelly of chicken legs with the addition of turkey fillet. It turns out very tasty, and most importantly - with a minimum of calories.

Ingredients:

  • 1 kg of chicken legs;
  • 1 kg turkey fillet;
  • carrot;
  • bulb;
  • salt and pepper.

Sequence of steps:

  1. Chicken legs and turkey meat are cooked in different pots for 3 hours, and vegetables, salt and seasonings are added to the last after 2 hours of heat treatment.
  2. At the end of the indicated time, the broth in which the chicken parts were cooked is filtered and poured into the turkey.
  3. It is still boiled a little, after which the meat is divided into pieces, which are distributed in forms and filled with a rich liquid.
  4. After solidification, the jelly moves to the table.

Important! If you add garlic, then you should be prepared for the fact that the jelly will not have a meat smell.

How to cook with chicken breasts

An interesting variation of chicken jelly, for the execution of which are acquired:

  • 2 chicken breasts;
  • ½ kg of stomachs;
  • as many legs;
  • 2 onions;
  • carrot;
  • salt and bay leaf.

Cooking method:

  1. All prepared meat ingredients are placed in a pan and 3 liters of water are poured.
  2. The workpiece is salted and seasoned, then cooked for 5 hours.
  3. 60 minutes before the end of cooking, vegetables are sent to the tank.
  4. At the end of the process, the meat is removed from the rich fluid, separated from the bone (where necessary), distributed by shape.
  5. The broth is filtered and used to fill the meat components.

In the process of cooking according to this recipe, you should not add water, otherwise the aspic may not freeze.

Jellied chicken legs with beef

Despite the minimal grocery set, the taste is just magical. To cook jellied meat according to this recipe, it is enough to take:

  • 1 kg of beef shank;
  • 1.5 kg of chicken legs;
  • 2 cloves of garlic;
  • 4 l of water;
  • onion;
  • carrots;
  • salt and greens.

The sequence of steps:

  1. Prepared paws, which are filled with water, are laid in the pan. After boiling, the foam is removed from the broth.
  2. Shin and peeled onions, carrots, salt, spices are sent to the tank.
  3. The jelly is cooked for 5 hours, after which the meat is disassembled into pieces, which are laid out in sudoku.
  4. And also curly slices of carrots, herbs and garlic are distributed across the containers.
  5. The contents are poured with filtered strained liquid.

As a decor, in addition to standard carrots and greens, you can use slices of boiled eggs.

So, to prepare aromatic jelly, many products are not required, but you have to be patient: you will not be able to enjoy the ready-made aspic after the start of preparation.

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