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Chicken jelly: four best recipes and tips from experienced housewives
  • Lifestyle

Chicken jelly: four best recipes and tips from experienced housewives

  • 2:52 PM

Kholodets is one of the most beloved dishes of our country, which is also an unspoken symbol of national cuisine. You can cook it with any kind of meat, and today our hero is chicken jelly. Detailed step-by-step instructions will help you master these recipes quickly.

Chicken jelly with gelatin

Beef jelly is a traditional recipe, but we suggest making chicken jelly, which is also high in protein and very nutritious, but at the same time has a more delicate taste.

Ingredients for the pot of chicken jelly:

  • 1 kilogram of chicken
  • 1.8 liters of water
  • 1 head of onion
  • 1 carrot
  • 20 grams of gelatin
  • salt to taste
  • ground black pepper to taste
  • 2 allspice peas
  • 5 pieces of black peppercorns
  • 2 bay leaves
  • 2 cloves garlic

Chicken jelly with calories

The energy value of 100 grams of chicken jelly with gelatin is about 85 kilocalories. Nutrient content: 7 grams of protein, 6 grams of fat and 1 gram of carbohydrates.

Chicken jelly cooking time: about 2 hours

Chicken jelly: a step-by-step recipe with a photo

  1. Wash the selected parts of the chicken, put them in a deep saucepan, cover with cold water.
  2. Put a pot of water on the fire and bring to a boil.
  3. Remove the foam from the broth.
  4. Boil the poultry meat over medium heat for about an hour.
  5. Wash the carrots and peel them, also peel the onion.
  6. Without cutting, put the whole onions and carrots in the broth, cook for 15-20 minutes.
  7. Salt and pepper, add the bay leaf.
  8. Cook another 10 to 15 minutes so that the meat separates easily from the bones.
  9. Remove the chicken from the broth and let cool.
  10. Pass the broth through a sieve. If you want to make the broth lighter, skim off the fat.
  11. Pour gelatin with 50 milliliters of cold boiled water and leave to swell for 10 minutes.
  12. Place the gelatin in the slightly cooled broth, mix well until the gelatin is completely dissolved.
  13. Peel the garlic and pass it through a grinder. If there is no such device, chop it finely.
  14. Remove the chicken meat from the bones, divide it into fibers.
  15. Pour into the mold you have chosen for the gelatin chicken jelly.
  16. Spread the minced garlic evenly over the chicken. Pour the broth over the meat.
  17. Wait until the broth cools completely, put it in the refrigerator so that the jelly freezes.
  18. Leave on for a few hours or overnight. When ready to serve, season the jelly with horseradish or mustard.

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Chicken thighs in jelly

For jelly, bone-in pieces of chicken are usually taken, which contain gelling components and help thicken. To make the diet dish, you can also choose chicken breasts, but for this you will need to approximately double the amount of gelatin. And yet, one of the most popular options is chicken thigh jelly.

How to cook chicken thighs in jelly

To start, choose a deep form and prepare all the necessary ingredients, namely:

  • 2 kilos of chicken thighs
  • 1 bulb
  • 2 carrots
  • bay leaf to taste
  • 8 grams ground black pepper
  • 5 garlic cloves
  • salt to taste
  • greens to taste
  • a quarter of a fresh lemon
  • 10 grams of peas

Chicken Thighs in Calorie Jelly

100 grams of jelly contains 150 calories, 15 grams of protein, 10 grams of fat and 2 grams of carbohydrates.

Cooking time for chicken thighs in jelly: 2 hours

Recipe for delicious chicken thighs in jelly step by step

  1. Place the chicken thighs in a saucepan and cover with cold water.
  2. Place the saucepan over high heat and bring to a boil. Remove the foam.
  3. Cut the onion and carrot, fry in a well-heated pan without oil for a couple of minutes.
  4. Put the fried vegetables in the broth.
  5. Cook covered over medium heat for four hours.
  6. Take the chicken out and strain the broth.
  7. Cut the remaining carrots into rounds and place them in the bottom of the pan.
  8. Cut the chicken meat and separate it from the bones, remove the skin. Finely chop the pulp.
  9. Put the chicken in the pan.
  10. Cut the garlic into thin slices and add it to the chicken.
  11. Cut the boiled carrots into circles and put the meat.
  12. Pour the broth into the mold and place in the refrigerator to set.
  13. Before serving, turn the chicken thighs in jelly on a plate and garnish with herbs.
  14. Now you know how to cook chicken thighs in jelly. It can be served on the table and in portions, distributing the ingredients in small molds, and not in a large one.

Chicken feet in jelly

Legs are a rarely used product, but for chicken jelly without gelatin they are ideal.

The ingredients of this variation of chicken aspic should be taken as follows:

  • 1 kg chicken feet
  • 800 grams of chicken meat
  • 1 carrot
  • 1 bulb
  • salt and pepper to taste
  • 2 bay leaves
  • 5 black peppercorns
  • 1.5 liters of water

Delicious chicken jelly without gelatin: recipe with photo

  1. Prepare the ingredients for the chicken feet.
  2. Place the chicken thighs in a deep bowl.
  3. Fill completely with boiling water and let stand for a few minutes until the paws are steamed.
  4. Remove the skin from the legs, remove the fingers, wash the rest of the meat.
  5. Put half the chicken cut into large pieces, the legs, the peeled onions and the whole carrots in a saucepan.
  6. Pour water and bring to a boil.
  7. Cook from the moment of boiling over low heat for three hours.
  8. Remove the foam. You will need to cook the chicken in jelly for another three hours before pouring it into the mold.
  9. Remove the meat, season the broth with spices and cook for another five minutes.
  10. Salt to taste, cool the meat and legs.
  11. Separate the pulp from the bones.
  12. The onions can be removed from the dish and the carrots can be saved for decoration. Decorating chicken jelly is very simple, the main thing is to understand whether you are going to turn it over. If so, place the decoration in the bottom of the dish.
  13. Place the meat on the decoration.
  14. Pour in the broth and refrigerate overnight. If this is not possible, store the chicken jelly in the refrigerator for at least 4-6 hours. In this case, the more the better.

Chicken and pork thighs in jelly

We present a recipe for an unusual, very meaty and tasty chicken jelly without gelatin.

Ingredients:

  • 1 chicken
  • 4 pork legs
  • 1 medium sized carrot
  • 1 head of garlic
  • 2 onion heads,
  • bay leaf to taste
  • peppercorns to taste
  • cloves to taste
  • salt to taste

Chicken jelly recipe without gelatin step by step

  1. Clean paws, scrape and rinse thoroughly.
  2. Divide the chicken into several parts and wash it too.
  3. Choose a large container and put both types of meat in it.
  4. Fill the meat with water and put on fire. As soon as it boils, the first water must be drained.
  5. Rinse the contents of the pan again and fill with cold water.
  6. When the broth begins to boil, remove the foam – this is necessary to make the broth transparent.
  7. Reduce heat to low and simmer for 5-6 hours. As a result, the meat should easily separate from the bones.
  8. Don’t let your chicken aspic boil – this is important. You just need to torment him.
  9. About an hour until ready, add the onions and carrots, cut into large cubes, to the broth.
  10. Half an hour before removing the chicken jelly from the heat, season it with spices and salt.
  11. After the required time has elapsed, pour the broth into another container, remove the meat and chop finely.
  12. Pass the broth through a sieve.
  13. Put the meat in the mold, in which you can put chopped garlic, and pour the broth.
  14. Cool the jelly chicken and refrigerate for 5-6 hours or overnight to thicken.
  15. To make it easier to unmold the jellied chicken meat, immerse it in hot water, then invert it on a plate. Delicious chicken and pork thighs in jelly are ready!

Photo: Legion-Media

Source: The Voice Mag

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