Classic aspic

Homemade jellied meat made with love will take pride of place on any festive table. Transparent jelly and tender chicken meat will make the cold appetizer unforgettable. We will cook jellied meat without gelatin, so meat with water must be taken at the rate of two to one.

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.

Aspic is a traditional dish of Russian cuisine, which is often served on a festive table. It is usually prepared from meat on the bone, so the broth is saturated with gelling substances and hardens well. We will tell you how to cook chicken leg jellied meat.

Jellied meat with light chicken meat always takes pride of place on the festive table. For its delicate texture and great taste, it is often considered a delicacy.

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.

Appetizing homemade jellied meat can be made from pork head.This method is quite popular and allows you to get the most concentrated and satisfying product.

Homemade jellied meat is often prepared from chicken legs. The dish comes out nourishing, moderately fatty and interesting in taste. Check out a simple recipe for your lunch or dinner snack.

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

An original way to make homemade jellied meat is from turkey necks. The product gives a lot of juicy meat, which gives the dish a special taste and nutritional value. Try for your dining table.

Bright and nutritious jelly comes out of juicy turkey necks with the addition of gelatin. The dish hardens well and quickly, serve it for dinner or as an appetizer on a festive table.

Appetizing and thick homemade jelly can be made from turkey and pork. Serve with a side dish or fresh vegetables. Treat your loved ones with an original and hearty lunch!

A nutritious and rich jelly can be made from turkey wings. Thanks to this product, you can easily get a thick and concentrated jelly. Serve the dish for a homemade lunch, dinner or party table.

Homemade jellied meat for your lunch or dinner can be made from turkey meat in a slow cooker. The dish comes out fragrant and very nutritious. Evaluate a simple recipe and delight your loved ones!

Hearty and rich turkey leg jelly can be served with a family dinner or a festive evening. The appetizer will complement many dishes of your table, as well as surprise with taste and aroma.

A nutritious and aromatic jellied meat can be prepared from a fleshy turkey drumstick. Prepare a simple and delicious meal for your family meal. Pets will appreciate it!

The original homemade jellied meat is obtained from the meaty turkey neck. The finished product can be served with a side dish for a family lunch or dinner. Try a simple and delicious recipe!

Fragrant and rich jellied meat can be prepared from tender turkey meat without the use of gelatin. Try a simple recipe for your family lunches or dinners.

To make the jellied meat really tasty, it is desirable that it contains several types of meat. First, the beef. Secondly, the shank is not too greasy. Thirdly, pork legs - they guarantee a dense gelling. To make the jelly look attractive, we decorate it when serving with herbs.

Jellied meat with the addition of beef turns out very tasty. Its meat fibers provide a rich flavor and a particularly dense texture to the dish. We also put the pork leg and knuckle. And to be sure that there will be no questions about the freezing of the jellied meat, we introduce a small amount of gelatin.

There is nothing difficult in preparing jellied meat, except for the need to cook meat ingredients for a long time. This problem can be easily solved by using a pressure cooker. With this wonderful device, the cooking time is reduced from the usual five or six hours to a short two hours. Time savings are evident!

There are many different recipes for jellied meat, but the shank and pork legs option can be called one of the best. It is very important that such a composition will provide both the meat component and the gelling component. You don't have to add gelatin - the dish freezes perfectly. To add a refreshing touch and, at the same time, decorate the dish, we use carrots, garlic and green onions.

To make the jellied meat as transparent as possible, we recommend soaking the pork legs and shank in cold water before cooking - this way blood will come out of the meat and the broth will remain clean. If there are hairs on the skin of the pork parts, be sure to singe them over the fire, and then we clean the surface with a knife. There is no need to add gelatin to jellied meat with such a composition, it will harden perfectly and so on.

Pork legs and shank are standard products for making jellied meat. The dish turns out with them rich, tasty and freezes well. We propose to arrange the jellied meat familiar to everyone in an unusual way: a little mayonnaise, gelatin and fantasy - and the jellied meat familiar to everyone simply does not recognize! All the details are in the recipe below.

Before cooking, the pork legs and shank must be cleaned with a knife and soaked in water. So the skin will be completely clean, and the broth after cooking will be as transparent as possible. Before pouring into molds, filter it through cheesecloth to remove all spices and other fine suspension. When serving jellied meat, we recommend decorating its surface with greens - this will radically change the appearance of the snack.

An excellent dish both for a daily menu and for a festive table. You will have to tinker with the preparation, but a plate with a ready-made hearty snack can then be served at any time. Do not forget to use herbs for decoration, and mustard or horseradish are ideal as a flavoring accompaniment.

An excellent option for jellied meat for a festive table. Thick, full-bodied, strong. Pork shank and legs contain a lot of collagen - they will ensure solidification. And we use turkey as a source of meat fibers. By the way, we suggest mashed pork, separated from the bones after boiling, with a blender and mix with broth. We will fill the turkey with this mass - such a jellied meat differs from the traditional transparent options and looks very interesting.

Jellied meat, cooked from shank, pork legs and beef, turns out to be very rich in taste.A large amount of collagen passes into the broth during cooking - the jellied meat quickly solidifies, and after cooling it is easily cut with a knife. It is advisable to take beef on the bone, but it is also permissible to use the pulp - the shank and pork legs will still provide dense gelation.

Many consider jellied meat to be a high-calorie fatty dish. However, you can prepare it in such a way that it is light and dietary. To do this, we use chicken breast, and add gelatin as a gelling component. If you wish, you can also put any vegetables and spices to taste in the jellied meat. In this recipe, we offer a neutral flavoring option - this one will definitely fit into any diet.

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.

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 freeze 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.

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 it, and the jellied meat will be less high in calories.

Such jellied meat is especially good in the cold season: it is hearty, nutritious and helps the body to keep warm. The longest stage in the preparation of a dish is, of course, cooking. The meat should be completely soft and free from the bones. This usually takes at least four to five hours.And the subsequent separation of meat from bones after cooking will already go much faster, especially if there are helpers.

So that the chicken jelly does not let you down and freezes well, add chicken legs when cooking. You can find them in the meat section of almost any gelatin. This will eliminate the need to add gelatin to the dish. It is convenient to cook cold weather for the night: in the evening we put it in the refrigerator, and the next day it can be served at any time.

To cook delicious jellied meat, you will have to be patient and have time in reserve. It is very important to cook the meat for a long time at a slow boil - this way the muscle fibers will soften well, and the gelling substances necessary for the dish will pass into the broth. For the aroma, be sure to use spices at the end of cooking - lavrushka and black peppercorns.

We offer another version of jellied meat based on chicken and turkey. Moreover, gelatin is not needed here, and only legs are required from a turkey - very budgetary, but very tasty. It is important to observe one rule in the process of cooking raw materials for jelly: boiling should be very slow, inactive and prolonged. Then the broth remains transparent, and the finished jellied meat will have a beautiful appearance.

Light but nutritious chicken jelly with added gelatin. For saturation, be sure to use parts of the bird with bone, for example, the drumstick or thigh. Let's take carrots for brightness and attractiveness, and garlic for flavor. Jellied meat can be formed both in large forms and in portions. In the latter case, the dish looks more festive and interesting.

With great desire I want to share a great recipe for a delicious jellied meat made from turkey with gelatin. The jellied meat prepared according to this recipe turns out to be rich and quite satisfying. It will appeal to everyone who does not like fatty jellied meat.

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