What to add to jelly. delicious cold recipe

19.10.2019

According to Russian tradition, with vigorous horseradish and spicy mustard. And this is exactly the dish that you want to treat your friends to.

Great combination different types meat, the lack of exact proportions, the ability to change the composition of the dish, gives scope for culinary imagination and a huge number of recipes for cooking jellied meat. Village option - from pork feet, head and ears, for joints - from beef legs, tails or from horse meat. Diet option - from chicken, crow's feet and tender turkey.

Do you know how to cook delicious jelly with jelly-like transparent amber broth? Join now! Cook together and learn all the tricks of cooking!

A classic recipe for homemade jelly from pork legs and shank with horseradish

Ingredients:

pork knuckle - 1 pc.
pork legs - 3 pcs.
chicken legs- 5 pieces. (optional)
carrot - 1 large
onion in the husk - 1 pc.
garlic - 3 cloves
salt - 1.5 tbsp. l.
allspice peas - 5-6 pcs.
black peppercorns - 15 pcs.
greenery - for decoration

Cooking:

1. In preparation delicious aspic meat plays a major role. We select those parts of the carcass in which there are enough gelling agents. In our case, these are pork legs and knuckle. They gel perfectly when the meat broth is cooled without the addition of gelatin.

2. The legs must be well scorched and cleaned, otherwise we risk getting a dark broth with a burnt smell. Soak meat in cold water, leave overnight. In the morning, we drain the water with the remnants of blood, carefully scrape the scorched places.

3. Rinse under running water and, without separating from the bone, put it in a 5 liter saucepan, pour cold water so that its level is 3 cm above the meat.

4. We take into account that the water during the cooking process (approximately 6 hours) will boil away strongly and it is not advisable to add it.

Fill with cold water, at the rate of 2 liters of water per 1 kg of the product and cook for 6-8 hours, periodically removing fat and foam

5. We continue to cook at a low boil.

6. 1 hour before the end of cooking, put in the broth, a whole peeled juicy carrot, and an onion in the husk. After another 30 minutes, add salt, Bay leaf and spices.

7. The broth, well cleared of foam, turns out to be transparent, and the onion peel paints it in a beautiful amber color.

8. We take out the finished meat and vegetables. The onion and bay leaf will no longer be useful to us. Leave carrots for decoration (optional).

9. Strain the broth through a sieve 2-3 times.

10. Cool the boiled meat slightly, pass it through a meat grinder. Add the garlic passed through the press and mix with the meat.

11. At the bottom of the mold, put the carrots cut into small slices, meat on top and pour the broth.

12. We send to a cold place for solidification. Serve aspic to the table with mustard and horseradish.

How to cook beef jelly at home

Delicious and rich jelly is obtained from beef meat, podpoderka, legs. And even a beef tail, in which there is a lot of cartilage and enough meat will be used.

Ingredients:

veal with bone - 1 kg
beef legs - 1 pc. (1 kg)
putovy beef joint - 500 g
carrots - 1 pc.
onion- 1 PC.
garlic - 5 cloves (optional)
piece of celery
spices, salt - to taste
bay leaf - 2 pcs.
vinegar 9% - 1 tbsp. l.

Cooking:

In a 10-liter saucepan we put the processed, chopped fetlock, meat with bone, leg and pour 6 liters of cold water.
Bring to a boil over high heat and drain the first broth. We well wash the walls and bottom of the pan from curdled protein and foam.
Thus, we kill three birds with one stone: we get rid of the smell and greasy taste, reduce the calorie content and get a clear broth.
Rinse all the meat ingredients under running water and put them back into a clean pot of water.
Bring to a boil again, now there is not much foam formed. We remove it and continue to cook the jelly with a slight boil for 6-8 hours.
In the middle of cooking, put the roots, half an hour before the end, salt, spices and vinegar.
The jelly can be cooked without garlic.
We take out the cooked meat, the joint, the leg, remove the bones and tendons. Finely chop.
Put the chopped meat back into the strained broth, bring to a boil again.
In the form of the first layer we put beautifully chopped pieces of carrots and greens, meat on them. Pour in the broth and leave to set in the cold.
Serve with hot potatoes, mustard or horseradish.

Assorted pork, beef and chicken

Ingredients:

pork knuckle - 800 g
beef meat - 300 g
chicken - 1.5 kg
carrots - 3 pcs.
onions - 3 pcs.
garlic - 3 cloves
salt - to taste
horseradish sauce
celery root
black peppercorns - 15-20 pcs.
bay leaf - 4 pcs.
ground black pepper - to taste

for decoration:

egg white
pomegranate seeds
parsley

Cooking:

We put all the meat ingredients in a saucepan, pour cold water so that its level is 3 cm higher than the meat, and put it on fire.
When boiling, it removes the foam, and cook over low heat until the meat begins to separate from the bones.
30 minutes before the end of cooking, put vegetables and spices in the broth.
We free the boiled meat from the bones and cut into small cubes.
Remove the film of fat from the broth and filter through a fine sieve. Season with crushed garlic, salt, pepper.
For decoration, beautifully cut boiled carrots, egg white, add pomegranate seeds. Mix everything with meat cubes.
Fill the portion molds with the mixture and fill with clear broth. We leave in a cold place.
Before serving, carefully circle the jelly in molds with a sharp knife and turn it over onto a flat plate.
Aspic can be poured into a beautiful deep plate and served directly into them, and cut into portions at the table.
Separately, in a gravy boat, serve horseradish sauce with vinegar. Bon appetit!

Piglet in a bottle for the New Year

Very little time is left before the New Year and it's time to start preparing dishes for the festive table. If you want to surprise your guests, prepare a traditional aspic and serve it on festive table original way, in the form of a pig.

We will need:

pork legs - 2 pcs.
chicken - 1/4 of the carcass
carrots - 1 pc.
onion - 1 pc.
celery root - 1/2
bay leaf - 2 pcs.
peppercorns - 10 pcs.
salt, ground black pepper - to taste

For registration:

boiled sausage
carnation - 4 pcs.

Cooking:

How to properly prepare the broth and boil the meat was described above. We immediately proceed to the design of the pig.
We need 1 liter plastic bottle with a wide mouth. Usually in such bottles they sell milk in a grocery store.
Boiled, chilled meat is cut into small pieces and disassembled into fibers.
We put it in a bottle, pour the broth through a funnel. Close the lid and send to the refrigerator.
When the broth hardens, we cut the bottle across, free our “pig” and put it on a dish, on lettuce leaves.
From the boiled sausage we cut out the ears and the piglet. Piglet and eyes are decorated with carnations. Let's not forget about the tail.
Look what a magnificent good-natured pig we have turned out. He's just great!

Jellied turkey without gelatin

Such a jelly will harden well even without the addition of gelatin, but if it sits on the table for some time, it will begin to melt. The added gelatin will keep the jelly shape well. Therefore, decide for yourself whether you need it or not.

Ingredients:

turkey drumstick - 600 g
turkey meat - 1.5 kg
carrots - 2 pcs.
onion - 1 head
peppercorns - 4-5 pcs.
parsley root - 1 pc.
bay leaf - 1 pc.
salt - to taste
gelatin - 1 1/2 tbsp. l. (optional)
Cooking:

For cooking meat, it is better to use a large pot of 5 liters.
Put the turkey meat and drumstick in cold water, bring to a boil.
We remove the foam.
Add seasonings and cook over low heat until fully cooked.
We take out the finished meat from the broth, cool and cut into cubes.
We filter the broth through three layers of gauze.
We take instant gelatin. It does not require pre-soaking. Dilute in a small amount of warm broth, pour in and boil together with the main broth.
Pour broth 1 cm high into the bottom of the mold and let it harden. We spread the meat, make decorations from carrots, green sprigs. Optionally add green pea, corn, chopped eggs. We fill everything with broth and keep it in the cold.
The same jelly can be prepared from chicken.

Chicken jelly in a slow cooker

The main advantage of the multicooker is that it allows the hostess to do other household chores or relax while cooking.

Ingredients:

chicken - 1300 g
chicken legs - 500 g
bulb - 1 pc.
carrots - 1 pc.
bay leaf -2-3 pcs.
carnation - 5 pcs.
allspice peas - 4 pcs.
black peppercorns - 4 pcs.
garlic - 2-3 cloves
salt - to taste

That's all. I tried to write in sufficient detail how to cook delicious homemade jelly. If you have any questions during the cooking process, write in the comments. I will answer with pleasure.

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How we cook step by step with a photo

For 8-12 servings we need:

Pork hoof - 1 kg
Chicken thighs - 5-8 pieces
You can use any chicken meat with bone or beef tenderloin, as well as add pork knuckle (the part just above the hoof) - 500 g

White onion - 2 pcs. (medium)
Carrot - 1 pc. (large)
Garlic - 4-5 cloves (small)
Celery stalk - 2 pcs. (not necessary)

Bay leaf - 2 pcs.
Black peppercorns - 5-8 pcs.
Salt - 2 teaspoons + to taste
Horseradish (or mustard) - to serve

Want even more cold?

Stock up on a huge pot (from 8 liters) and multiply the components by 1.5-2 times.

Cooking time - about 7-7.5 hours.
Time before and after cooking - 45-60 minutes.

The ideal alignment is to pre-soak the pig's hooves in water, putting them in the refrigerator - from 3 to 8 hours (for example, overnight).

In any case, the hooves should always be washed thoroughly - in running water, scraping off the surface layer with a knife.

We use a large pot, where we will cook the meat. We compactly pack the washed hooves and chicken thighs and fill it with water so that it covers the meat.

As soon as the first broth boils, we drain it completely (!) - be sure!

We wash the meat, put it in the pan again and fill it with a fresh portion of water.

Amount of water = Cover the meat 2.5 fingers from the top (4-5 cm, no more!).

We put it on the stove again, let it boil, reduce the heat and let the broth boil a little under the lid - 5 hours.

Then add peeled vegetables (whole carrots and onions) and celery stalks. We continue to cook meat in a vegetable company for 40-45 minutes. Throw peppercorns, bay leaf and salt (2 teaspoons). Cook for another 15-20 minutes. We do not add water! Total - 1 hour after adding vegetables.

Our step-by-step recipe with photos knowingly specifies the time of laying the ingredients. By adding spices at the end, we insure against the bitterness that overcooked bay leaves and peppers can give.

The broth for jelly is cooked. Remove from heat, remove hooves, onion, bay leaf. We put aside boiled carrots and chicken meat for processing: they will be included in the jelly as solid ingredients.

We filter the saturated broth through a very fine sieve. Even better - through paper towel or several layers of gauze. So we get the perfect composition for a transparent jelly miracle after solidification in the form.

We add garlic, squeezed through a press, to the strained broth, and taste the liquid for salt. Without fanaticism, we add salt if it is too bland.

We separate the cooled meat from the bones with our hands (we make sure that cartilage and small fragments of bones do not get stuck!). We cut carrots into thin slices.

We form jelly in portions. A very cute serving option that always captivates guests. Deep bowls, small bowls or wide cups are suitable - the main thing is that the shape expands to the top.

Aspic layers in each serving:

A circle of carrots - Pieces of meat - Pour the broth 1-2 fingers above the meat.

We put it to harden - in the refrigerator, which will take from 3 hours and will require another portion of patience. Serve with horseradish or mustard.

If we are worried about whether the jelly will freeze:

We put in the refrigerator 1-2 tbsp. spoons of broth - in a small bowl. If it hardens, you do not need to add gelatin.Checking is worth doing if you have taken different meat or water proportions, or added water to the broth due to boil-off.

How to get jelly out of the mold? For a couple of seconds, dip the bottom of each bowl in hot water and tip onto a plate. A little fuss, but what a spectacular result!

Seven main secrets of success

We choose meat - for a strong gelatinous broth.

Always need pork or beef hooves. They give gelatin - the basis of jellied meat. Without them, the broth is unlikely to harden well - you will need to add gelatin.

How to choose good hooves? Smooth, light color, no stains from defrosting. We sniff before buying! The pleasant sweet smell of fresh meat is the best reference point.

An interesting alternative to purely hoofed aspic is to add a shank to the hooves, taking it 2 times less than the hooves. But we take into account that the knuckle will make the jelly even fatter.

We choose meat - in the composition of the jelly.

Whatever your heart desires, taking into account the ability to chew. We love chicken, it is soft and perfect for both adults and children. A good option- turkey or beef tenderloin. Pork (hooves) + another type of meat - enough for a rich meal.

What vegetables and spices to use?

Classics of the genre: onions and carrots - always, celery stalk and parsley root - optional. Vegetables are not cut while cooking. It is convenient to add them 1 hour before the end of the meat digestion. Spices - to taste. Traditionally we use black peppercorns, bay leaves, cloves, dill seeds.

How long to cook? What to do when welded?

On average, we cook jelly for 6-12 hours. The meat is taken out and separated from what will go into the finished jelly. The broth itself is filtered, as we described above in step by step recipe(very fine sieve or gauze).

What is the best way to cut meat?

To cook a beautiful and transparent jelly at home, the best choice is to disassemble the meat with your hands into small oblong pieces along the fibers. The process itself can become a very sweet family tradition, in which the whole family or at least a curious little one is involved. Another option for hastily- Finely chop or pass through a meat grinder.

How to serve jelly?

Pour into bowls, rectangular bowls, or into a large bowl with a ribbed bottom (for example, for a cake). Or do as we showed above - portion molding in bowls. Decoration - circles of carrots and eggs, dill and parsley, green peas, strips of doctor's sausage.

Let's end the story with a spectacular Georgian recipe - appetizer of pork legs in jelly.

Soak 6 pcs. legs in water (put in the refrigerator overnight). In the morning we take out, wash and scrape. Cook - as described in the recipe above, at least 5 hours. An hour before the end, we send 2 onions, 2 medium carrots, parsley root to the broth.
Let the boiled legs cool. We cut them in a special way: cut along one side and carefully remove the bone. Our goal is to form tubes of skin and meat.
We stack these tubes in 1 row in a convenient form. Pour the tubes not just with strained broth, but with a mixture of broth + juice of 2 lemons + finely chopped parsley or cilantro. The dish freezes in the cold for 3-4 hours. When serving, add lemon slices and sprigs of greens.

We hope that in our step-by-step recipe with a photo you have found for yourself useful tricks how to cook jelly at home masterfully - from any meat, truly transparent, easily holding its shape without gelatin. Bon appetit and admiration of your favorite companions!

Thank you for the article (6)

jelly recipe and the jelly recipe is one and the same. But do not confuse jelly and aspic, because gelatin or agar-agar is used in the manufacture of aspic. Although jelly with gelatin is also, of course, possible, for example, they make jelly from chicken with gelatin.

How to cook jelly correctly, how to make jelly tasty, how to make jelly freeze, how ... Quite often, young housewives are afraid of this supposedly complex dish and do not know how to cook jelly. Meanwhile, the recipe for making jellied meat is quite simple. Aspic can be prepared from almost any meat. Cooking jellied chicken, jellied beef, jellied pork, jellied turkey. At the same time, the preparation of jelly largely depends on the meat ingredients used. For jelly, those parts of the carcass are used in which there are enough gelling agents. Such substances are usually found in the skin and connective tissues of animals and birds. Therefore, it happens jellied pork feet, jelly from shank, jelly from pork shank, jelly from chicken feet, jelly from pork head. If you are interested in a beef jelly recipe, then you will have to stock up on beef legs, beef trimmings, even tails. In the pork leg jelly recipe, you can add an ingredient such as pork ears. Do and jellied fish. As a rule, gelatin and heads, fins, tails, spines of sturgeon fish are used, again, because they gel the broth well.

Very often, housewives ask the question: how much to cook jelly? Of course, a lot depends on the type of meat for jellied meat. But on average, for pork jelly or beef jelly to be guaranteed to freeze, at least five hours. Chicken jelly, or as it is called in the north, chicken jelly - can be less.

If the jelly has not frozen, this happens for two reasons: either you poured too much water and the broth turned out to be low-fat; or you undercooked the broth for jelly. This is where gelatin can help you out. Add gelatin dissolved in water to the jelly, and the jelly will definitely harden.

If you are on a diet, choose low-fat dishes and you are interested in their calorie content, jelly is clearly not for you. If you still really want to, we can advise you on the chicken jelly recipe - it is the least fat. How to cook chicken jelly will tell you our recipe Chicken jelly. It is also worth noting that jelly is often served at the table with horseradish or mustard, and the benefits of jelly from this only increase. If you are still not sure and are afraid to cook jelly, a recipe with a photo will help you!

How to cook jelly: the three most common questions.

How to cook pork jelly correctly? Use a large saucepan, at least five liters.

How to cook jelly in a slow cooker or jelly in a pressure cooker? Use the "Extinguishing" mode.

How to cook jelly so that it is sure to freeze? Watch the condition of the broth: if the broth for jelly has become sticky, the jelly will harden.

Kholodets (jelly) is an original Russian dish, which is a frozen broth with pieces of meat and vegetables. Unlike aspic - does not require jelly-forming substances.

Kholodets can be prepared from one type of meat (pork, beef, poultry) or cooked from offal: tails, ears, legs, beef and pig heads. Offal is used for poultry jelly. Aspic is quite easy to prepare, but some subtleties on how to properly cook jelly still exist. They are quite easy to remember.

How to cook jelly

The preparation of homemade delicious jelly begins with right choice meat. It is best to buy the main ingredient for jelly in the market, take the meat fresh, without freezing.

Attention! Frozen legs when buying in a store should be without traces of defrosting and stains, the color is light and even. Be sure to check the chilled product for smell, it should be sweetish, pleasant. If there is a bite of ammonia or old fat, then it is better to pass by.

Beef and pork legs, tails, ears, shank are thoroughly washed before hardening, scraping the bristles with a knife. Soak the pork legs in cold water beforehand (without them, the jelly will not be able to acquire the desired thick consistency).

In order for the broth to remain clean after cooking, it is necessary to remove the foam at each boil, and also to remove excess fat so that it is less formed on the surface of the finished dish.

The jelly is cooked for about 8-10 hours on the stove with a slight boil. In one and a half to two hours, you can cook jelly in a pressure cooker. But the result will not be the same - harsh meat, cloudy broth, uneven color of jelly.

Pour the required amount of water into the jellied container. It is easy to calculate the proportion: two parts of water to one part of meat. Do not add water during the cooking process. Thus, the liquid will harden worse and it will not be possible to do without gelatin.

Attention!When boiling the broth, it is necessary to carefully collect all the forming foam.

It is difficult to determine the amount of salt, especially if the jelly is cooked in a pressure cooker. But there is a little secret here. Salt must be put so much that the taste of the broth was a little oversalted. When frozen, the amount of salt will be regulated.

It is advisable to drain the first water after cooking meat, since excess fat and other undesirable components will go with it. Ideally, you can drain the second water, then the jelly will be clean and transparent.

On a note! It is important to prevent seething in the cauldron, cook the jelly only on low heat for at least 5-6 hours, then the result will exceed all expectations.

An hour before the end of cooking aspic, you need to add bay leaves, carrots, onions, hot and allspice, and other spices to the container. If the husk is left on the onion, then the color of the broth will turn golden. And the garlic is put in crushed form when pouring into molds.

When forming a dish, the meat is removed from the broth and disassembled into pieces. When cooled, it is separated from the bones, finely chopped or disassembled by hand. After it is laid out in a form, garlic, allspice are added.

You can put carved figures of carrots, canned green peas, pieces of sweet pepper to decorate the jelly. The broth is poured in filtered form through gauze or a fine sieve.

If a form with a lid is used for cooking jelly, then the jelly cannot be closed immediately, it must be cooled to room temperature, and then, covered with a lid, put in the refrigerator.

In the form for better solidification, you need to add the skin from the leg or shank. Cut it into small pieces and mix with meat. So it will not be felt in the finished dish and will not spoil the taste.

The remains of the skin of the shank and legs, pork tails, ears can be scrolled through a meat grinder or chopped finely and poured into a separate container with broth, adding spices, herbs and spices.

Aspic is served on the table with horseradish, homemade mustard or other seasoning of your choice. The culinary masterpiece will harden in a cool place for about 5-6 hours.

Mistakes in cooking jelly

If there is not enough time to boil the broth, then most likely the liquid will harden poorly. You can insure yourself by preparing a gelatin solution, strictly following the instructions on the back of the package.

Fixing unsalted broth is easy. Just add fine iodized salt to the unstrained broth, taste the liquid. It is best to pre-dilute the salt in a small amount of hot broth.

Beef jelly (Moscow region)

To prepare this type of jelly, you will need the following ingredients:

1 kg of various offal;
5-6 peas of allspice;
a pinch of black ground pepper;
parsley, onion pods, dill;
2-3 bay leaves;
2-3 cloves of garlic;
carrots, onions - 1 pc;
2.5 liters of boiled water;
salt to taste.

The first step is to singe the beef legs, they need to be cut into pieces, cut the bones and put in cold water for 3-4 hours.
Dry the meat and place in a pot of cold water. It takes 2.5 liters of water per kilogram of offal. The water level should be ten centimeters higher than the offal level.
Bring the water to a boil, continue to cook the broth over low heat for seven hours.
It is important to remove excess fat from the surface of the broth with a slotted spoon from time to time. The meat should come off the bone easily by the end of cooking.
An hour before readiness, add chopped carrots, bay leaves, peas, parsley, onions.
After cooking, remove the bay leaf from the broth, and separate the meat from the bones.
Strain the broth and mix with the meat slices.
Once again bring the mixture to a boil, add salt and pepper to taste.
Pour the broth into special molds. The dish can be decorated with greens, eggs cut into halves.

Before serving the jelly on the table, you need to lower the form with jelly into hot water, then put the contents on plates and garnish with parsley leaves. It is customary to serve potatoes, coleslaw, mustard, horseradish or vinegar along with jelly.

Aspic with poultry meat

To prepare this dish you will need the following ingredients:

1 kg of poultry;
salt, spices to taste;
half an egg;
one hundred grams of onions;
parsley for decoration;
one carrot;
30 grams of gelatin.

Cooking method

It is best to take rooster jelly for cooking, process it, rinse and cut it into portioned pieces of one hundred grams. Then put the meat in a saucepan and cover with water.

Attention! For one kilogram of poultry, approximately 1.5-2 liters of water. After the liquid boils, set a slow fire and continue cooking, regularly removing foam and fat so that the broth is transparent.

Half an hour before the end of cooking, add the fried onions to the container. And in the finished broth - pre-soaked gelatin. Carefully place the meat in a serving dish, pour the broth.

Place the sliced egg on the bottom. Decorate the jelly with parsley and send the container for solidification to a cool place. After 4-5 hours, the dish can be served on the table.

Jellied meat with chicken meat

To prepare the jelly, you will need the following ingredients:

two kilograms of chicken legs and wings;
one parsley root;
one carrot and onion;
salt to taste;
six cloves of garlic;
ground black pepper;
2-3 bay leaves.

Cooking method

Carefully rinse the chicken legs and wings, put in a saucepan, add water and put on fire.
After the water boils, reduce the heat to a slow setting, remove the foam with a slotted spoon.
Rinse and chop the onion, carrot and parsley root, fry thoroughly in a dry frying pan for several minutes. Add vegetables to the pot with the chicken.
Cook the jelly for 4-5 hours.
At the end of cooking, remove the chicken legs, wings and vegetables with a slotted spoon. Strain the broth carefully. Finely chop the chicken meat (including the skin) and put it in a special form for jellied meat.
Finely chop the garlic and chicken meat lay out in thin slices. Pour the broth into the mold and place the container in the refrigerator to set.

After 2 hours, you can safely serve it to the table, garnishing with green leaves and chopped carrots.

Moldavian aspic

carcass of one chicken;
salt, bay leaf, pepper, herbs;
egg;
onions, garlic;
parsley root;
two carrots.

Cooking method

First you need to process the chicken, remove damaged areas, villi, rinse in salted water and cut into portions (one hundred grams each). Place the meat in a saucepan and cover with cold water.

Add onions, carrots and parsley root to the water. Boil the broth over low heat for three hours. Use a slotted spoon to periodically remove fat and foam. After removing the meat from the broth, and boil the rest of the contents for another hour.

At the end of cooking, add bay leaf, ground black pepper, peas, salt to the broth. After the broth settles, strain it and season with grated garlic. Arrange the meat on plates and decorate with boiled carrots, egg halves, parsley. Pour the resulting mixture with chilled broth and send the dish to the cold. Serve with table horseradish.

Kholodets prefabricated

To prepare the dish, you will need the following ingredients:

five chicken wings;
one pork leg;
one beef shank;
garlic, herbs, salt;
carrots, onions - 1 pc.

Cooking method

Rinse the pig skin, clean and scrape, remove the hoof. Cut the legs in half. Chop the beef shank. Clean the wings from villi and pads. Place the meat (pork and beef) in a six-liter saucepan, pour cold water to the very top.

Put the pan on the fire, wait for the first boil. Drain the water. After boil the meat in the second broth. Reduce heat after bubbling, remove foam. Cover the pot and simmer the broth for seven hours.

Three hours before the end of cooking, place in a container chicken wings. An hour and a half before the broth is ready, add the peeled carrots and onions.

After cooking the jelly, remove the meat from the broth and separate it from the bones. Salt and pepper the broth, add chopped garlic. Grind cartilage, meat and skin for laying out in a festive form.

Gently pour the strained broth over the meat. Cut carrots into thin circles and decorate the dish. Remove the forms for solidification in the refrigerator for several hours. It is recommended to serve jelly with adjika, horseradish or mustard.

Before pouring meat with strained broth, decorate the dish with slices of pepper, lemon, onion, thin slices of garlic, egg slices, dill, parsley, and other herbs.

If you want to lighten the jelly, then you should remove the meat from it and strain the liquid. You can also give the broth a sharp taste with the help of various ingredients - seasoning, vegetables.

It is best to salt the jelly at the end of cooking, in order to accurately guess with salt and not oversalt the finished dish. Even if the jelly has not frozen, you need to add soluble gelatin to it, after boiling all the liquid.

Well, that's all the secrets of cooking. It is important to choose the right main ingredient - meat, thoroughly clean and boil to the desired consistency, separate from the bone and put in prepared forms. Be sure to strain the broth and decorate the finished product with herbs, vegetables, canned peas, and more.

Cook with pleasure and enjoy the result!

8 months ago

Kholodets is rightfully considered a traditional Russian dish. Indeed, it is very difficult to imagine a festive table without jelly. The presence of this dish on the table of men is especially pleasing. This is due to the fact that jelly is very satisfying and nutritious. So, after all, how many hours to cook jelly?

How to choose meat for jelly?

Before proceeding directly to the preparation of the dish, it is necessary to choose good meat, thanks to which the jelly will turn out to be truly tasty. How to do it?

Almost any meat is suitable for jelly. It can be pork, beef, chicken and even turkey!
A prerequisite is that the meat must be on the bone. In no case should the fillet be separated from them before cooking.
When choosing a shank, pay attention to the presence of veins and cartilage. There should be enough of them.
Most of all, fresh meat that has never been frozen is suitable for jelly. That is why it is recommended to purchase it in the market, and not in the supermarket.
The ratio of bones and meat in aspic should be approximately equal. Don't go overboard with either one or the other.
If you are going to cook pork jelly, you should definitely buy a shank or legs, a head, tail and ears will also work.
For chicken aspic, choose pieces with skin and bones, for example, wings, necks. You can also add paws, they will help the jelly to freeze faster. best choice for chicken aspic, an elderly rooster is considered.
For beef jelly, legs are most suitable.

Preparing meat for cooking

Before proceeding directly to cooking meat, it should be processed. To do this, it must be soaked in cool water for at least 2 hours, and best of all all night.

Soaked meat should be cut into pieces with a special knife.

The cooking time of the jellied meat will directly depend on the meat from which it is cooked, as well as on the method of preparation.

In an ordinary gas pot, jelly should be simmered over low heat for at least 5 hours. After that, the necessary spices are added to the broth with meat, and cooking continues for another 1.5 - 2 hours.
In a pressure cooker, jelly will cook much faster. To do this, the meat is poured with one and a half liters of water, spices are added right there. The valve closes, the Kholodets mode is set, and the dish is cooked for one and a half hours.
It is also possible to cook jellied meat in a slow cooker. To do this, water is poured into the pieces of meat, all the spices are immediately added, and in the stewing mode, the jelly is cooked for 6-7 hours.
Beef jelly should be boiled for about 5 - 6 hours without adding spices, and another hour after they are added to the broth.
Chicken aspic cooks the fastest. On medium heat, only 2.5 hours is enough for readiness.
How long to cook jelly from pork legs? The meat is first cooked without spices for about three hours, and then another 4 hours after all the spices are added to the broth.
For pork knuckle jelly with chicken, the cooking time will be 3 hours before adding spices, and another 3 hours after.
Jellied pork legs and ears will cook for 4 hours over low heat.
You can also cook jelly from goose or duck. In this case, the cooking time will be 6-7 hours.

What you need to know in order for the jelly to freeze and turn out to be very tasty?

The first water in which the meat boiled must be drained. Thus, you can get rid of the foam, remove the not very pleasant smell of fat, and also make the finished dish a little less high-calorie.
All spices and salt are added to the jelly after it has been boiled for at least 5 hours. This rule does not apply only to chicken jelly.
The onions that you will put in the broth should not be peeled. Her presence will give the broth a rich golden hue.
It is best to disassemble into pieces already cooled meat.
In order for the broth, and then the jelly to turn out transparent, the meat for the jelly must be soaked overnight in water.
In order to be sure that the jelly is 100% frozen, do not add water to it during the cooking process. To avoid this need, pour immediately more water, cook aspic over low heat.
Approximate proportions of products for jellied meat - for 4 liters of water you will need about 2 kg of fatty pork on the bone, as well as 0.5 kg of less fatty meat.
For more delicate taste the finished dish, you can skip the boiled meat through a meat grinder.

In the event that, despite all efforts, the broth for jelly turned out to be too liquid and does not solidify, you can add gelatin to it. This should be done at the rate of 1 10-gram package of gelatin per 1 liter of broth.
To achieve transparency of the broth, you can add a small pinch of citric acid to it.
In order for the frozen jelly to turn out to be moderately salty, the broth itself, to the taste, should be a little salty.
In the event that you still have to add water during the process of cooking jellied meat, use only boiling water for this.
In order to check whether the broth will harden or not, rub a drop of broth between your fingers. In the event that the fingers begin to stick together, the jelly will definitely freeze.
Be sure to add carrots to the broth, along with spices. It will give a beautiful shade and a pleasant aftertaste to the jelly.
Use a small amount of spices when cooking broth for jellied meat. Bay leaves, peppercorns and dill umbrellas will be quite sufficient.
Do not use an enamel pan for cooking jelly. From prolonged exposure to temperature, the dishes may deteriorate.
After the jelly is poured into molds, add a little crushed garlic to each. The dish will become even tastier.
You can decorate the jellied meat with boiled eggs cut into circles, canned corn or peas, figuredly chopped carrots and herbs.
Better and faster jelly will harden on the middle shelf of the refrigerator.
Frozen jelly should be served with mustard and horseradish.
Store the finished dish on the top shelf of the refrigerator for no more than a week.