How to cook jelly in a slow cooker. Aspic in a multicooker of pork legs and chicken

Our parents prepared jelly for every holiday. Not a single feast was complete without this hearty and delicious dish. Modern housewives constantly live in an accelerated rhythm. Therefore, the time to cook the jelly classic recipe from beef or pork feet always missing. But you can quickly cook jelly in a slow cooker! In this case, you will not need to stand at the stove all day and control the entire cooking process (you can use multicookers of any company: Ars (Ark), Bork, Brand 6051.502, Aurora, etc.).

Cooking beef jelly in a slow cooker

To make it tasty and rich beef jelly, you must first stock up on all the ingredients. So, you will need:

• beef leg - 1 pc;
• beef (pulp) - 0.5 kg;
• 1 small onion;
• 1 head of garlic;
• 1.5 liters of fresh purified water;
• Spices to taste (peppercorns, bay leaf, salt).

A step-by-step recipe for cooking aspic beef in a slow cooker is quite simple. Even a novice hostess can repeat it exactly. Just follow the instructions below.

1. Wash the meat thoroughly first leg of beef, pour water and leave for 9-10 hours. Periodically it is recommended to change the fluid. After the time has passed, we clean the beef, remove the remnants of the bristles from the skin, remove all dark spots.
2. Place the meat in a bowl and add required amount water, turn on the "extinguishing" mode. When the jelly boils, carefully remove all the resulting foam.
3. Add spices, onions, carrots to the boiling broth. Salt to taste. Close the lid tightly and continue to cook for 5 hours.
4. When the cooking time is up, you will hear a beep. This means that you need to open the lid, add chopped garlic to the dish and leave the broth to cool.
5. We separate the boiled meat from the bones, tear it into small pieces with our hands and put it into molds. Pour the strained broth and put it in the refrigerator until completely solidified.

The recipe for making beef jelly in a slow cooker is extremely simple and straightforward. And the beef jelly itself is immensely delicious!

Recipe for chicken jelly in a slow cooker

Delicious jelly can be prepared from chicken meat. Such a dish will turn out to be lighter and more dietary, but at the same time no less tasty. To prepare jelly you will need:

• 1 large chicken;
• 6 peeled chicken feet;
• 1 medium carrot, 4 garlic cloves;
• salt, pepper, bay leaf.

Not everyone knows how much to stew chicken for jelly in a slow cooker. The thing is that such meat is more tender than pork or beef. It takes much less time to prepare.

To cook chicken aspic, you must first rinse the meat under running water, cut it into small slices, and send it to the pan. There we add water, carrots, spices, salt to taste. We turn on the "extinguishing" mode for 3-3.5 hours. After we give the broth to cool slightly, we take out the meat and separate it from the bones. Lay out small pieces chicken fillet according to the forms, pour the broth. We send it to the refrigerator until completely solidified. You can decorate the dish with slices of boiled carrots and fresh herbs.

How much to cook pork jelly in a slow cooker-pressure cooker?

Modern pressure cookers allow you to cook aspic faster by 50-70%. The technique for cooking pork dishes is the same as in the previous two recipes. The main ingredient may be pig head or steering wheel. The meat must first be soaked in water for several hours and the skin must be thoroughly cleaned with a knife from all impurities. You need to cook jellied meat in a pressure cooker for 3 hours. The dish is very satisfying and high-calorie.

Aspic in a slow cooker is prepared from pork legs and chicken.

jellied it a traditional dish, which is prepared by almost every housewife for the New Year holidays.
In each country, jelly has its own name: in Georgia it is called "husbands", in Poland - "galareta", in Romania - "piftie", in Ukraine jelly is called "jelly" or "drigli", in France there are also variations on the theme jelly and call him "galantine" there. There are many names, but the essence is the same, jelly is made from those parts of the carcass that contain a large number of gelling agents. You should not combine jelly and aspic, these are two different dishes, in the aspic, the mandatory ingredient is gelatin or agar-agar, and the jelly is cooked without any gelling additives.

Traditional in Russia is pork jelly or jelly from pork legs. But there are also other types of jelly, for example, an excellent jelly is obtained from a cow's head, tails and legs. Cooking does not stand still and every time, standing at the stove, we come up with more and more new recipes, that's how it was invented pork jelly with chicken.

recipe from pork knuckle, legs and chicken

Everyone knows that the jelly quickly freezes and is very tasty meat and other parts of the carcass should be cooked for a very long time, while you need to constantly “on duty” near the pan so that the broth does not run away or in order to remove the foam in time, and the cost is not only time, but also gas . Today, a slow cooker helps us in the preparation of jelly. it turns out no worse than jelly from the stove, and most likely even better. Indeed, in a modern car, the meat languishes under the lid and nothing interferes with it, and your hands are free. Due to the presence of carrots in the ingredients of the jelly, the broth for jelly is more transparent. And chicken meat makes the jelly taste tender, rather than if you cooked the jelly only from pork or beef.

Important advice: during the cooking of jelly, in no case should you add additional water, you risk that your jelly may not freeze !!!

In order to cook jelly in a slow cooker from pork and chicken, you need to prepare fresh ingredients

• Pork knuckle (small enough to fit in the bowl) - 1 piece,
• Pork legs - 2 pieces,
• Parts of a chicken carcass (wings, thigh, neck, drumstick),
• Carrots (large) - 1 piece,
• Onion - 1 piece,
• Dry parsley root (chopped) - 1 tbsp. a spoon,
• Allspice peas - 5 - 6 pieces,
• Bay leaf - 2 - 3 pieces,
• Carnation - 3 buds,
• Garlic - 5 cloves,
• Celery - optional
• Salt and black ground pepper taste,
• Water (preferably boiling water).

First, we are preparing meat for jelly: pour pork knuckle, legs with cool water and scrape with a knife. If you have not been able to find farm chicken in the market, buy a soup chicken (not to be confused with chicken fast food, which we usually take for baking), her meat is denser and tougher.

Then again thoroughly rinse the pork legs under running water. We shift all the meat into a deep cup and leave for two hours, pouring cold water. After that, the meat will need to be washed one more time. For some reason, the broth from this becomes transparent.

Peel onions and carrots, it is better to cook them whole than cut them large pieces. Celery - at your discretion and taste, wash the petioles and chop coarsely.

Next, we transfer the prepared meat to the multicooker bowl and lay out the peeled vegetables on top, sprinkle with salt, pepper and add spices (you can use any spices depending on your taste preferences).

Pour boiling water over pork and chicken to the maximum. If the meat is poured with boiling water, the protein will immediately curl up and the broth in the jelly will be transparent, without lumps. Jellied meat in a slow cooker in our step by step photo The recipe is prepared in a large bowl with a volume of 4.5 liters. Having closed the lid of the multicooker, select the “Extinguishing” mode and set the cooking time for jelly for at least 6 hours.

It is best to cook jelly at night, when you can go and go to bed, and after the signal, the multicooker will switch to heating mode and will wait for you.

Then, after the meat is ready, it should be removed from the broth.

And leave the broth in a slow cooker and boil again for 5 minutes in the “Steaming” mode, first add garlic squeezed through a press into the broth for jelly.

The meat for pork jelly with chicken must be separated from the bones and cut into small pieces (or simply disassembled into fibers with your hands). After tasting the meat, add it to taste.

Prepared meat should be laid out in jellied molds in which you are going to store it, about half the volume. Now widespread silicone molds, in particular, you can use small molds for. In such molds jelly in ready-made will look like aspic and can be served in portions.

If you want your jelly to look even more attractive than in my photo, then you can cut out flowers from boiled carrots and lay them out along with the meat on the bottom of the mold. Also, to decorate pork jelly, you can add canned corn or peas, which will not spoil the dish in any way, but only improve it appearance. Sprigs of fresh herbs look good in frozen aspic.

Then pour the broth into molds. If you want the meat not to remain on the bottom, but to be distributed evenly in the jelly, then you should mix the broth with the chopped meat.

Then we send the jellied molds to the refrigerator for solidification.

How to cook jelly in a slow cooker - pressure cooker

If you are a happy owner of a multi-cooker-pressure cooker, then you will not need so much time to cook meat, it will be enough to select the “Meat” or “Slow Cooker” program and set the time to 90 minutes.

It is best to serve jelly from pork knuckle and chicken meat with mustard or horseradish

An excellent appetizer for the holiday table!

Anyuta and the Recipe Book wish you bon appetit.

Almost any dish in a slow cooker turns out to be cooked not only tastier, but also much easier than in other ways. For example, jelly, because cooking such a dish is a rather difficult task: you need to spend a lot of time and effort, but if you use our favorite kitchen assistant, you can save a lot of these two factors. Aspic in a slow cooker is able to cook, and very tasty, even the most inexperienced cook, since you don’t really need to follow this dish. All that is required from the cook is to prepare the products, load everything into the bowl and select the desired mode.

The secrets of cooking delicious jelly in a slow cooker

In order for your dish to please both the stomach and the eyes, you must adhere to the following necessary rules.

• In order for the taste of jelly to become softer, tender and rich, do not give up the meat skin. Instead of throwing it away, you just need to grind it finely, with a knife or with a blender.
• Experienced chefs recommend combining several types of meat in aspic at once.
• One to remember important point- the longer you cook the jelly, the tastier it becomes. Do not spare time for this matter, especially since, as already mentioned above, cooking in a slow cooker does not require your presence.
• Under no circumstances should water be added to the broth during cooking. It is necessary to determine its quantity initially, otherwise the jelly will not harden.
• Particular attention should be paid to the decoration of the dish. In the design of your masterpiece, use vegetables of different colors, boiled eggs, as well as sprigs of greenery.
• You can achieve a transparent effect when cooking in a slow cooker only if you have a modern gadget in your kitchen that has the ability to adjust the temperature. The main secret is to cook the broth without bringing it to a boil. Subject to this paragraph, your jelly will not become cloudy.
• Please note that the best prepared jelly is complemented by horseradish, mustard or variety of sauces based on them.
• Many chefs are fans of extraordinary serving. So, so that the jellied meat can be carefully cut with a knife, and at the same time it does not fall apart, you should initially heat the blade.

Jellied meat in a slow cooker: a simple and tasty recipe

It was mentioned above that many chefs prefer to cook from different types meat, but now we will consider the simplest option - pork jelly from the shank and from the legs.

So, we need:

• pork legs - 2 pieces;
• pork knuckle - 1 piece;
• carrots - 1 piece;
• onion - 1 piece;
• garlic - 1 head;
• salt - to taste;
• spices - to taste (it is best to use bay leaf and peppercorns);
• water - as needed.

Cooking:

1. We thoroughly wash the meat, and then load it into the bowl. We also send peeled carrots, onions (whole or cut in half), salt and spices there.
2. After pouring all the ingredients with water, keep in mind that the liquid should completely cover the contents of the multicooker.
3. Then select the "Extinguishing" mode, cooking time - 6 hours.
4. After the final signal, take the meat out of the broth and finely chop it with a knife.
5. Get rid of the boiled onions, but cut the carrots into half rings, it will be more beautiful.
6. Then prepare the molds and place the prepared meat in them along with the carrots, add the chopped garlic.
7. Strain the broth through cheesecloth and pour over the workpiece.
8. Now send the molds to the refrigerator for 3 hours.
9. After the allotted time, you will get an amazing hearty, rich jelly.

However, keep in mind that such a dish can hardly be called dietary. For those who follow their figure, there is a great option - chicken aspic in a multicooker. There is no particular difference in the preparation of these two dishes. The only thing is that you will have to spend a little effort on an additional element - gelatin, without which the chicken jelly will not be able to freeze.

Interesting and delicious recipes with a photo you will find below. Often cook jelly in a slow cooker - it's very simple!

See the video for all the details of cooking homemade jelly in a slow cooker from pork and beef shank:

Cooking jelly in a slow cooker is easy. It is enough to put food in the evening, set the "Extinguishing" function. There is no point in enjoying the cooking process, it remains only to get the dish and cool it well. Each jelly recipe has its own subtleties.

Products:

• 1 kg of beef meat;
• 1 kg pork legs;
• 200 g carrots;
• 300 g of onion;
• 2 parsley roots;
• 4 cloves of garlic;
• 4 bay leaves;
• 6 - 7 black peppercorns;
• salt.

Thoroughly clean pork legs. Load into the multicooker, fill with water. Then activate the "Simmering" or "Extinguishing" mode. Let the legs cook for 4 hours.

Then load the meat, cook for 120 minutes.

Coarsely chop the onion, or place it whole, carrots - in large circles. Add parsley root, sprinkle with salt. Leave to cook for an hour. After 50 minutes elapsed, place bay leaves.

Peel, finely chop the garlic. Cool meat products slightly, remove bones, cut thinly.

Place the meat in a large dish and sprinkle with chopped garlic.

Fill with broth, stir thoroughly. Wait until it cools down completely, place in a cold place for 6 hours.

Serve horseradish or mustard separately.

A light broth is obtained when a couple of lemon drops are added to it.

From pork legs and knuckles

Compound:

• 2 pork legs;
• knuckle;
• bulbs;
• a head of garlic;
• medium carrot;
• lavrushka leaf;
• 5-7 black peppercorns;
• salt.

1. Wash the knuckle and legs with high quality and load into the slow cooker. Remove the skin first.
2. Peel the onion and carrot. Add pepper.
3. Drop the bay leaf.
4. To fill with water. Close tightly. Activate the extinguishing function.
5. Wait until it boils. Now you can add salt.
6. After 5 hours, get the products.
7. Garlic report to the broth, wait for the boil and turn off.
8. Divide the meat into fibers and place in a container.

You can add jelly with boiled carrots or a boiled egg. Fill with broth, wait until cool. After an hour, close the jellied dish with a lid, put it in a cold place for 5 hours.

Exquisite homemade jelly is served with herbs and horseradish.

Chicken jelly in a slow cooker

Chicken jelly in a slow cooker cooks faster than from other types of meat.

The composition includes:

• 1.8 kg of fresh chicken;
• pork leg (optionally replace with 20 g of gelatin);
• medium bulb;
• carrot;
• 2 bay leaves;
• 5-7 black peppercorns;
• 1.5 liters of water;
• salt.

Wash the chicken leg well, load it into a slow cooker. Add chopped carrots, chopped onions, spices for a fragrant broth. Fill with water, activate the "Extinguishing" function for 5 hours.

Remove the boiled chicken meat, place to cool. Then remove the skin, bones.

Pork leg, ready vegetables to get from the broth.

Peel the garlic, chop finely. Place in equal proportions in a jelly dish. Fill 1⁄2 molds with small chicken pieces.

If gelatin is used instead of the leg, then the component should be soaked in water and left for 20 minutes to swell. Then 10 seconds heated in the microwave and mixed with hot meat broth, until dissolved.

Taste for salt and filter with a sieve. Pour the mixture into a container with meat and vegetables.

Remove to a cold place for 4 hours.

It is very easy to remove a film of fat with an ordinary knife. It is recommended to remove only before use, otherwise the dish will dry out.

Aspic of pork knuckle and chicken

The right combination of ingredients will give you a real pleasure of homemade jelly. Chicken meat gives the jelly a special taste.

Compound:

• chicken ham;
• 3 liters of water;
• large carrot;
• bulb;
• Bay leaf;
• 6-7 black peppercorns;
• salt.

Select the shank according to the size of the bowl in the multicooker or cut it into 2 halves.

Rinse the shank thoroughly with water. It is desirable to leave the skin, for a gelling effect. Scrub lightly with a soft brush.

Simultaneously with the chicken, load the shank into the slow cooker.

Chop the carrots into large circles, cut the onion in half. Combine meat, vegetable products.

Start the stewing mode, add pepper, bay leaf, salt.

Boil jellied meat for 6 hours.

Take out the meat parts, cool. Proceed to the division into fibers. Free from bones and skin first.

Place the meat in volumetric containers, fill with filtered fat.

Leave to cool, then put in the refrigerator for 6-8 hours.

Beef

The slow cooker will cook itself, there is no need to constantly monitor the process.

1. Thoroughly wash and scrape off 800 g of pork legs with a knife. Rinse 1 kg beef, cut into medium-sized pieces.
2. Place the pulp, one carrot and onion each, add bay leaf, 7 black peppercorns. Fill with water, sprinkle with salt. Set the desired mode, set the time - 1 hour.
3. Free time while the dish is being prepared can be used to boil 2 eggs. Cool hard-boiled eggs, peel and cut into 2 equal parts. Then place in jellied molds with the yolks up. Add peeled, finely chopped 4 cloves of garlic. Add chopped stewed carrots.
4. Ready broth thoroughly filter, pour into molds. Cool down at room temperature. Place in refrigerator.
5. Garnish with parsley sprigs before serving.

from turkey

Compound:

• kilogram of chicken legs;
• 400 gr turkey drumstick;
• 400 gr wings;
• onion;
• medium carrot;
• 2 bay leaves;
• celery root.

Cooking steps:

1. Scald the paws with hot water, remove the skin. Remove nails with scissors and wash thoroughly.
2. Load the paws into the pan, fill with 1.5 liters of water. Leave to cook.
3. Wait until the water begins to boil, reduce the heat to a minimum. Leave for 4-5 hours.
4. Load the wings and meat into the slow cooker. (pre-process).
5. Wash the onion, load it into the slow cooker along with the husk. Place carrots, celery root there too.
6. Fill with 1.5 liters of water. Activate the "Extinguishing" mode for 5 hours.
7. The finished paws will fall apart, and the thick fat will glue the fingers together. Remove from fire. Transfer the meat from the multicooker to the container, cool.
8. Filter the two formed fats and combine. Salt if required.
9. Disassemble the turkey meat into fibers and arrange into molds. Add finely chopped herbs, grated or chopped garlic. Pour in broth. Stir a little with a fork so that the ingredients evenly lay in the form. Place in refrigerator after cooling.

Exquisite fragrance and unusual taste can be achieved if you pour 2 tsp into the meat. wine, mix, let the meat soak, then pour in the broth.

Cooking a recipe from three types of meat

The composition includes:

• 2 pork legs;
• 0.5 kg of beef;
• 900 g of chicken;
• large bulb;
• 3 small carrots;
• 5-7 peppercorns;
• 4 things. cloves;
• 5 cloves of garlic;
• 3 bay leaves;
• medium celery root;
• 3 sprigs of parsley.

Stages:

1. Soak the legs and chicken for 3 hours in cool water. Keep the legs separate from the rest meat products.
2. Process the chicken, remove feathers, remnants.
3. Be sure to scrape off the legs with a knife, remove rough skin.
4. Wash meat products warm water. Cut the chicken, then cut all the meat into large pieces.
5. Place the pork legs in a slow cooker, fill with clean water. Activate the extinguishing mode for 2.5 hours.
6. After this period of time, add the pulp, chicken, vegetables, seasonings, aromatic spices, salt and turn on the same mode, but now for 6 hours.
7. Remove the meat, filter the fat.
8. 1/3 meat finely chopped; disassemble the legs, remove the bones, twist through a meat grinder. The rest of the flesh is simply chopped.
9. Choose 2 identical glass molds for jelly, 25 * 30 cm in volume. Arrange greens, chopped boiled carrots inside.
10. Evenly distribute beef and chicken, mass of pork legs. Fill with broth.
11. Finely chopped garlic report, gently stir the broth without touching the meat.
12. Move to refrigerator. Cover the dishes with a lid no earlier than after 2 hours.

Jelly with gelatin

Gelatin added to jelly in a slow cooker increases the chances of speeding up the setting of the dish.

1. Chicken legs 1 kg, beef 150 g, pork 150 g - wash, load into a slow cooker.
2. Fill with 3 liters of water. Place chopped onion. Activate the simmer function. Salt.
3. In 40 minutes add 2 bay leaves, 5 peas allspice 3 whole garlic cloves.
4. Gelatin 20 g soak in a small amount cold water(about 100 ml). After cooking, pour the gelatin into the finished broth. Stir gently until the granules are dissolved.
5. Remove the onion, leave the fat with meat products in an open slow cooker for 40 - 50 minutes. Then take the meat out and let it cool down. Filter out the fat.
6. Remove the bones from the meat and divide into fibers. Can be finely chopped.
7. Place the meat into 1/3 volume molds. Pour in the broth, leave to cool completely.

Fragrant homemade jelly with gelatin put in the refrigerator for the whole night.

Features of cooking in a slow cooker: Redmond, Polaris

Features of the multicooker Polaris

Polaris multicookers are an improved technique that has multifunctional properties. Distinguished by ease of use. A clear display makes it possible to quickly study all the subtleties and functions, correctly select modes for cooking. Models differ in several modes.

Almost every multicooker has the possibility of a delayed start, heating mode ready meals which maintains the right temperature throughout the day.

The technique is complemented by a colorful recipe booklet. With the help of the Polaris multicooker, you can significantly change the standard family menu, without additional hassle and wasting time at the stove.

Features of the multicooker Redmond

Multicookers Redmond unite: stunning design and optimal versatility. There are several levels of security, which eliminates premature failure. If the water in the bowl runs out, the device turns off. The Redmond technique combines many functions, it is also possible to set the cooking time.

Each model is distinguished by separate functions: 3D heating, temperature and cooking time selection, automatic shutdown, keep warm, shutdown protection without a bowl, timer.

A slow cooker is a compact kitchen appliance with great culinary capabilities. It is designed to facilitate the work of housewives in the kitchen, since it implements all the main ways of cooking dishes for healthy eating. Remember how our grandmothers used to cook jellied meat? They began preparation and chores in a day, boiled meat for a long time, etc. The slow cooker reduces this process to a pleasant communication with products and appliances. However, not all housewives know how to properly cook jelly. Someone is afraid that it will not freeze, for someone it froze, but it turned out cloudy and tasteless, for others it froze poorly, became loose and inedible. With the right approach to business, a multicooker will eliminate these shortcomings. No one has yet complained that they did not understand how to cook jelly in a slow cooker.

Kholodets or jelly is a traditional festive, especially New Year's, dish of the Slavic people. Jelly is called jelly in the northern regions. Our housewives know how to cook this dish the old fashioned way. But how to cook jelly in a slow cooker? At present, with the advent of the multicooker, many, even beginners, began to cook aspic. The most common options: chicken jelly in a slow cooker, pork jelly in a slow cooker. Beef jelly is less popular, as it requires more time to cook meat and broth. Jellied chicken in a slow cooker is lighter than others, more healthy and less fat. Those who like it fatter and richer should cook jelly from pork legs in a slow cooker or jelly from a knuckle in a slow cooker.

But, in any case, you need to keep in mind that it will take several hours to prepare the broth, so the jellied meat is fast food cannot be attributed. True, modern kitchen appliances will speed up this process a little - jellied meat in a slow cooker-pressure cooker will cook a little faster.

You will master the recipe for jelly in a slow cooker quickly, but you still have to practice. Check out this dish. Festive aspic in a slow cooker, his photo is aesthetically pleasing and appetizing. Therefore, to prepare for cooking jellied meat in a slow cooker, put the recipe with a photo in front of you in the kitchen and start! Be the first to cook chicken jelly in a slow cooker, the recipes for such a dish are simpler, and their variety will give you the opportunity to choose the one you like.

We bring to your attention a few tips on how to cook jelly in a slow cooker:

Be sure to add the pork shank to the meat prepared for jelly (the lower part of the shank, closer to the hoof). This is a guarantee that the jelly will solidify reliably.

Experts advise using a combination of meat products, adding poultry to them.

After boiling the broth, be sure to drain the first water. So the jelly becomes transparent, appetizing and gets rid of the unpleasant greasy taste of meat.

Add vegetables (onions, carrots) at the end of cooking, and at the end - throw it away without regret. They have already given everything they need to the broth. Onions can be boiled in their skins, it will give the jelly a pleasant golden hue.

Spices and salt are also at the end, otherwise when the liquid is boiled, it decreases and becomes more saturated, you can overdo it.

Meat after cooking should be carefully sorted out by hand to remove small bones and uniform distribution on plates or molds.

The curing process should not take place at room temperature or at too low a temperature. The ideal place for cooling the product you have prepared is the middle shelf of the refrigerator or a glazed balcony in cold weather.