Pork and chicken aspic

A slow cooker is an excellent solution for cooking jellied meat. The multicooker bowl heats up evenly over the entire surface, due to which the meat languishes, boils well and the broth never boils away.

The best jellied meat is obtained from broth from different types of meat. Most often, chicken legs and pork legs are used, such a broth does not turn out to be very greasy and hardens well.

A natural source of collagen is good old jelly. The recipe for this dish is very simple. To be sure that the broth solidifies, you can use gelatin.

The use of several types of meat is quite a common practice in the preparation of jellied meat. The dish acquires a richness and a special meat texture - such an effect cannot be achieved with other methods. If you have not tried to cook jelly in this way, we strongly recommend not to postpone!

A recipe for making delicious jellied meat in a saucepan, proven over the years and several generations of housewives. As with any recipe, there are basic subtleties and tricks here, which we will talk about in detail.

Thanks to the pork knuckle, the broth solidifies very well and does not require the addition of gelatin. Be sure to include jellied meat in your festive menu, guests will certainly celebrate this dish.

In order for the jelly to freeze well, it should be cooked from parts of chicken and pork with a large number of small bones and joints. You will end up with a natural and healthy product.

Jellied meat is a winter dish. In combination with boiled potatoes, pickles and horseradish, you will have a wonderful, delicious dinner according to all the traditions of Russian cuisine.

If you want to pamper yourself with homemade jellied meat, then we suggest preparing it from pork legs, shank and chicken. These pieces of pork will provide excellent solidification, high nutritional value and rich flavor. Chicken will add tenderness and juiciness. During cooking, as a standard, put onions and carrots to the meat. We lay the garlic already at the stage of assembling the jellied meat.

Jellied meat is an excellent dish both for an everyday table and for a festive one. You can prepare it in advance and for future use, and then serve a snack at the right time. We will cook this version of this popular dish from chicken and shank - the taste of the broth turns out to be very rich and pleasant. Many people complain that there are problems with the jellied meat freezing, so we add gelatin. Considering that the shank itself contributes well to the gelling of the broth, you will need a little gelatin - a small amount for safety net.

The secret of delicious jellied meat is in properly selected meat products and their long cooking time. As for the first condition, we offer a win-win composition: chicken and pork shank. It is not only tasty, but also practical: jellied meat on such a basis freezes well by itself, without adding gelatin. The second condition requires attention: we cook meat products at a very slow boil. The broth should gurgle inactively, languish - then the taste of the finished jellied meat turns out to be rich, and the appearance is more transparent.

Today I want to share a wonderful recipe for an incredibly tasty pork shank jellied meat cooked in a pressure cooker. The texture of the snack is dense and well-cured. A good option for a delicious and hearty lunch.

Concentrated and aromatic jellied meat can be prepared from pork shank and chicken legs. Prepare a delicious meal for your homemade lunch or dinner.

For lovers of jellied meat, I would like to recommend with pleasure a delicious recipe for jellied meat made from pork shank and turkey. The meat appetizer turns out to be rich, rich and aromatic. Prepare delicious jellied meat for your homemade ones and they will love it!

Delicious and nutritious jellied chicken and pork shank can be cooked in a slow cooker. Perhaps, in this device, the slow cooking process is even easier to maintain. All you need to control is program selection and time setting. The saturated broth will harden without any problems - the jellied meat will turn out to be dense. To add color, we use green peas and bright carrots during the assembly of the snack.

For lovers of meat dishes, I wholeheartedly recommend using a chic recipe and preparing an appetizing jellied meat from pork shank and pork ears. The cooking process is quite long, but the dish turns out to be unusually tasty and satisfying.

I propose to use a great recipe and cook an appetizing rich jellied meat from pork shank, chicken and beef. The meat appetizer turns out to be fragrant and satisfying. Prepare a delicious jellied meat and you will not regret it!

Today I want to share a delicious recipe for pork shank and chicken jellied meat. The snack dish turns out to be hearty, rich, tasty and unusually appetizing. Prepare jellied meat for lunch or a festive celebration, and none of your loved ones will remain indifferent.

We start cooking jellied meat with careful processing of pork. For jellied meat, pork legs or shank are usually used, so the first thing to do is to clean the skin with a knife blade. When the surface is light and completely clean, you can start cooking. After boiling, we recommend removing excess fat from the broth. To do this, cool it down - a greasy film will form on the surface. It is easy to remove, and the jellied meat will be less high in calories.

Aspic cooked in a slow cooker is somehow tastier than cooked in the usual way. It is important for him to take different varieties of meat products and a simple set of spices. A must-have ingredient for jellied meat is pork leg, and the rest are added in a 1: 2 ratio. Recipe for owners of the Polaris multicooker.

With great desire I want to share an excellent, in my opinion, recipe for a delicious, hearty and aromatic jellied meat made from chicken, beef and pork. A great option for a family feast. Absolutely everyone will like this meat appetizer.

Homemade jellied meat is an excellent appetizer, hearty and rich in taste. Of course, you have to tinker in the kitchen to prepare this dish, but the result is definitely worth it. According to this recipe, we will cook pork and chicken jellied meat. In order for the broth to solidify well, we recommend using, in addition to pork on the bone, pork legs. We take the chicken's necks or wings - these parts contain collagen necessary for gelation and, moreover, they are very budgetary.

Each housewife cooks jellied meat in her own way. Someone likes a certain meat composition, someone prefers specific spices, someone cannot imagine cooking this dish without gelatin. If you have not tried three types of meat jelly yet, we definitely recommend doing it. The taste of the jellied meat turns out to be very rich, the meat texture immediately gives out the "richness" of the composition, and there are no guaranteed problems with solidification.