There are many dishes that are considered quite traditional in the post-Soviet space. Such can be safely attributed jelly from chicken. How to cook it, of course, many home cooks know. And the dish is quite simple. But tasty and festive! In the cold season, it is already customary to make aspic, aspic, and jelly. By the way, among the ancient Slavs, the word “jelly” was just named the winter month (January).
Chicken Jellied Recipe
Undoubtedly, many housewives are used to cooking this dish from a whole meat set, which includes chicken (as well as pork legs, brain bones, tails, pulp - but more on that later). But after all, chicken jelly also has its right to exist, and for many reasons. Firstly, it does not boil for so long. And secondly, it’s more dietetic or something. And it is suitable for those who are used to watching their figure. Although there is plenty of cholesterol and fat. But not too often, you can treat yourself. And also treat delicious guests and home for the New Year or some other holiday.
Ingredients
Jellied chicken with gelatin does not include any special ingredients. We will need: 1 large chicken, 3 eggs, a pair of onions, 1 medium-sized carrot, 20-25 grams of natural gelatin, a few cloves of garlic (for an amateur), black pepper (and allspice too), peas, lavrushka, salt. That's all the "participants in the celebration." And now we begin to cook!
Jellied chicken: recipe step by step
1. Cut the chicken into pieces, put it in a large container for cooking, after washing the meat, pour cool water.
2. Bring to a boil. Some people prefer to drain the first water, they say, this makes the chicken jelly less fat. If you decide to do the same, then we discard the meat in a colander, wash the pieces and rinse the pan too. If not, then continue cooking on the smallest fire, removing the resulting scum with a slotted spoon.
3. Put the chicken back into the container and fill it with water, already hot.
4. Bring to a boil. Add carrots (whole or coarsely chopped), onion (whole and even peeled, it will give a golden color to the jellied chicken and gelatin), lavrushka with pepper (peas). Reduce the heat to a minimum to gurgle, but slightly. And when the vegetables are pierced freely with a fork, remove them from the pan.
5. Cook for about 3-4 hours. Closer to the cooking finale, salt according to individual preference.
6. Crush or crush the garlic using a machine, add to the pan and mix. Immediately remove the container from the fire - set aside to cool.
7. Remove the chicken from the pan. Separate the flesh from the seeds. We cut the meat into slices or disassemble it into fibers.
8. Hard boiled eggs. Cool in ice water and clean. We cut in circles or semicircles (it is possible and figured). We cut boiled carrots beautifully - with slices, asterisks, roses - show your culinary imagination.
9. We lay the chicken in small containers, decorating with slices of eggs and boiled carrots (you can add green peas as a decoration, by the way).
Well, it seems that is all - you can fill in with broth!
To freeze well!
For these purposes, food gelatin is included in the chicken jelly recipe. He scares some housewives, they say, what kind of additive and how will it affect the final taste of the product? We must say right away that they are not afraid of this substance in any case, since it is completely natural and is prepared from collagen, which is found in bones and cartilages of animal origin. And its introduction into the composition of jelly from chicken significantly improves the curedness of the dish (as evidenced by the reviews of the chefs). Since the chicken alone does not give the desired fat, and you run the risk of getting a porridge instead of a slightly shaking jellied structure. So, let's continue!
Final cooking
- Filter the broth through a sieve. Let stand for five to ten minutes. We collect chicken fat from the surface (you can gently with a spoon, or you can by laying a paper towel on top).
- Following the instructions on the pack, we dilute gelatin (usually in a small amount of warm water or broth), mix and wait a few minutes until it swells.
- Introduce the swollen gelatin into the broth and mix thoroughly again.
- Pour the prepared chicken and its decorations in small containers with the resulting broth.
- Cool: first in the kitchen, and then in the refrigerator (but not in the freezer!). Serve the dish with horseradish, mustard, lemon - a matter of taste.
As you can see, it’s not difficult to implement this simple recipe for chicken jelly with gelatin - any novice chef can handle it. It is not too laborious and very inexpensive. But delicious! And the reviews of the hostesses confirm this.
No gelatin
If you don’t like gelatin too much, or for whatever reason you shouldn’t use it, you can try cooking the dish without his participation. Jellied pork legs and chicken is as easy to cook as the previous version. Maybe it will take more time. But with pork hooves it will certainly freeze! So, we take the whole chicken as a whole (or you can take its “spare parts”: thighs, wings, a filet in the amount of about 1.5 kilos; and even a better option would be to take a domestic rooster), a couple of pork legs, a lavrushka with pepper (peas) , onions, carrots, salt, garlic. We will use eggs for decoration.
How to cook
- Soak the meat - at least for a couple of hours, but better - at night. Then coagulated blood leaves it, and the skin becomes soft.
- We chop clean pork legs into several parts.
- We transfer all the meat to a spacious pan and fill it with water so that it covers the meat. Cook to a boil. The first broth is drained, getting rid of excess fat and blood clots. We wash the meat and pour it again. Cook over low heat for 6 hours. Do not allow powerful drilling of liquids, as in the final jellied chicken and legs can turn cloudy.
- In the pan we also put the onion (unpeeled) with carrots, laurel leaves, pepper. And in the end we add salt.
- Turn off the stove and remove the meat from the broth. It should be well separated from the bones. Let it cool and disassemble the pulp into fibers.
- Introduce the crushed garlic into the prepared broth and mix thoroughly. And then we filter through a sieve or cheesecloth into a colander.
- In the molds for jellied dishes we spread the pitted meat.
- Boil hard-boiled eggs and peel, after cooling. We make jewelry for them from dishes. In this quality, you can use carrots, cutting it beautifully.
- Pour the prepared meat into the molds with the prepared non-hot broth. Leave to cool on the kitchen table. And then we rearrange it in the refrigerator (not in the freezer), covering it with lids, for final solidification. Everything should work out as it should, because the pork hoofs will give the dish the corresponding fat. And even more so if you take a rooster instead of a broiler. But for those who are insecure in their abilities, you can use a small amount of gelatin, previously diluted in warm water and added to the broth for pouring.
- Well, everything froze, now you can try! Just yummy happened. Bon appetit to all!