The simplest and budget dish for the festive table is chicken jellied meat. Each method of its preparation has its own characteristics, which would be useful to find out if the hostess wants to cook a really tasty dish. There are many recipes for chicken jelly, and each of them is worthy of attention.

Classic gelatin chicken jelly

Chicken meat itself does not have jelly-forming properties. Therefore, in order to cook jellied meat on the basis of pure chicken meat, you have to use gelatin. It does not spoil the taste of the dish and, in addition, helps to strengthen bones.

For cooking you need:

  • 0.5 kg of chicken;
  • 0.5 kg of chicken legs;
  • 2 carrots;
  • 2 cloves of garlic;
  • salt;
  • pepper;
  • dill;
  • 40 g of gelatin.

Step by step recipe:

  1. Pour gelatin with water and leave to swell.
  2. Pour 3 liters of water into the overall dishes. Put on fire.
  3. Rinse the meat thoroughly under running water, remove the skin. Place the blanks in the pan.
  4. Season with salt, cover and cook over low heat for 45 minutes.
  5. Peeled carrots also send to chicken.
  6. Periodically remove the resulting foam during cooking.
  7. Get cooked vegetables and chicken, leave in a plate to cool.
  8. Add the swollen gelatin to the slightly cooled broth and dissolve.
  9. Grind dill and garlic. Fill the bottom of the prepared trays.
  10. Sliced ​​in small cubes carrots also send to the bottom of the dishes.
  11. Remove meat from bones and divide into small pieces. Evenly distribute at the bottom of the form, pepper.
  12. Pour the broth and leave to cool just on the table.

To solidify, the jelly should be left for 6 - 8 hours in the refrigerator.

The finished dish is traditionally served on the table with bread and mustard.

Cooking from Chicken Wings

Delicate and delicious jellied meat is made based on chicken wings.

 

He will need the ingredients:

  • chicken wings - 1000 g;
  • onions - 1 pc.;
  • carrots - 1 pc.;
  • gelatin - 4 tsp;
  • purified water.

Step by step cooking:

  1. Pour the wings with cool water. Put on fire until boiling.
  2. Cook for about 2.5 to 3 hours. 30 minutes before being ready, place the whole peeled vegetables in a liquid.
  3. Soak gelatin in a pre-molded broth. Cool and dissolve.
  4. Salt the aromatic composition 10 minutes before readiness.
  5. Remove chicken ingredients, cool and take apart.
  6. Put all pieces of meat in prepared dishes. Strain the liquid through a fine sieve and pour chicken.
  7. Chilled at room temperature, send the jelly to freeze in the cold.

Such jellied meat turns out to be tasty and keeps its shape for a long time, even after standing a little on the table.

It is necessary to salt the dish at the last stage, so that the meat turns out to be soft and tender.

Chicken legs recipe

On this part of the chicken there is a sufficient amount of tasty and soft meat.

To prepare a dish based on it, you will need:

  • 4 chicken legs;
  • 2 onions;
  • 1 carrot;
  • 2 tsp gelatin;
  • 2 bay leaves;
  • salt.

Phased production:

  1. Rinse the ham thoroughly under running water and cook in a saucepan on a fire. After 10 - 15 minutes, remove the meat and strain the liquid.
  2. Put back in the pan of ham, add peeled vegetables and bay leaf. Simmer for at least 120 minutes.
  3. Before cooking, it’s worth pouring a little broth, diluting the gelatin in it and pouring it back into the common dish.
  4. Before turning off the fire, salt the hot composition and remove the chicken from it.
  5. Separate the meat from the bone, put on a dish and pour the broth. Leave to harden in the cold for 3 hours.

Optionally, carrots and greens are sent to the bottom of the dish before pouring the broth.

Breast chicken

To prepare chicken jelly with breast-based gelatin, you will need the following components:

  • 1 chicken breast;
  • onions - 1 pc.;
  • Bay leaf;
  • salt;
  • black pepper;
  • 15 g of gelatin;
  • 1 liter of water;
  • 2 cloves of garlic;
  • 1⁄2 carrots;
  • dill;
  • beet.

Step-by-step preparation:

  1. Rinse chicken thoroughly and place in a pan with onions and spices. To fill with water. Put on the stove.
  2. Simmer until the main product is cooked.
  3. Remove the meat, cool and divide into pieces.
  4. In a broth without onions and bay leaves, squeeze garlic through a press and add pre-diluted gelatin.
  5. Boil carrots and beets, cut into thin slices. Divide the greens into small twigs for decoration. Put everything on the bottom of the molds.
  6. Spread chopped meat in a layer and pour over the broth.
  7. Leave to harden in the cold for 60 - 150 minutes.

The dish is beautiful and festive in appearance. You can use forms of any size.

From chicken thighs

To make a small portion of quick aspic, you will need:

  • 2 chicken thighs;
  • 1 carrot;
  • 1 stalk of celery;
  • 2 cloves of garlic;
  • 1 onion;
  • 4 peas of allspice;
  • 2 bay leaves;
  • gelatin;
  • salt;
  • water.

To cook aspic, you need:

  1. Pour the washed thighs with water in a saucepan and place it on the stove. When boiling, remove foam from the liquid.
  2. Put in the broth all the components except gelatin and salt. Cover and cook over low heat for 150 minutes.
  3. Add salt 10 to 15 minutes until tender.
  4. Get and cut the meat. Strain the broth with a sieve. Pour in the dissolved gelatin.
  5. Lay out the prepared ingredients in layers, pour over the broth and leave the cooled aspic to solidify in the refrigerator for 2 hours.

Technology of cooking in a multicooker

To simplify the processes, you can cook aspic in a slow cooker. Thanks to this kitchen technique, you can not so closely watch the time, because the program ends automatically.

 

Essential Ingredients:

  • 0.5 kg of chicken breast;
  • 0.3 kg of legs or thighs;
  • 1 carrot;
  • 1 onion;
  • 5 cloves of garlic;
  • 1 bay leaf;
  • 20 g of gelatin;
  • salt.

Step by step cooking:

  1. Peel and rinse the vegetables. Wash meat thoroughly.
  2. Put all the components in the multicooker bowl and pour water.
  3. Set the mode “Jellied” or “Soup”, or “languishing” for 90 minutes.
  4. Strain the finished cooled broth with a sieve and combine with pre-prepared gelatin.
  5. Disassemble the meat and put it on the bottom of the form along with pieces of vegetables.
  6. Pour the finished liquid into the products and leave to freeze in the refrigerator. It will take about 2 hours.

To decorate a delicious holiday dish, you can use greens and vegetables to taste.

Of chicken legs

There is also a budget version of jellied meat - from chicken legs.

 

For him you will need:

  • 1000 g of chicken legs;
  • 800 g of chicken;
  • bay leaf;
  • onion;
  • carrot;
  • ground black pepper;
  • salt;
  • 5 peas of pepper;
  • water.

We will cook like this:

  1. Peel and wash the vegetables.
  2. Pour the chicken legs with hot water, steam for 2 - 3 minutes, and then peel off the skin and claws.
  3. Pour all the elements with water in a deep saucepan and cook for about 3 hours.
  4. Add salt and pepper 7 to 10 minutes before cooking.
  5. Remove the meat from the bones, chop.
  6. At the bottom of the prepared ship, put the cooked vegetable ingredients in the first layer, then the meat. Cover with liquid.
  7. Leave the dish alone for 2 - 3 hours - let it harden.

There are enough gelling substances in chicken paws to stop using gelatin. However, if there are doubts about this, you can introduce this ingredient additionally.

Before submitting the form, turn over and remove the jelly on the dish so that the bright vegetable decoration is on top.

From chicken legs

It will be possible to cook excellent chicken jelly without any use of gelatin.

 

For this we need:

  • 0.65 kg of legs;
  • 0.45 kg of paws;
  • 1 onion;
  • 1 carrot;
  • 2 cloves of garlic;
  • salt.

Step by step recipe:

  1. Wash the meat components, place in a pan, pour water.
  2. When the contents of the cookware begin to boil, drain all the liquid and pour clean. Cook over low heat.
  3. Peel the vegetables, place in a bowl full of boiling broth and cook for 3.5 hours.
  4. Strain the liquid through a fine sieve. Cut boiled carrots, chop the garlic. Select and finely chop the prepared meat from the legs.
  5. Lay chicken in an even layer, and then vegetables in the mold. Pour the broth.
  6. Remove the cooled dish in the cold for 1.5 - 2 hours.

Ready meals are served with mustard or horseradish. Such a cold appetizer will be an excellent decoration of a festive feast and just a hearty healthy dish in the daily menu.

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