How to decorate aspic? Beautiful and tasty jelly on the festive table. The royal dish is jellied meat: we learn from the photo how to properly cook and decorate so that the dish turns out to be truly royal

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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 and also add pork knuckle(part immediately 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. Compactly stack washed hooves and chicken thighs and fill 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.

Myself rich broth strain through a very fine sieve. Even better - through a 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 circles.

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 it 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! Pleasant sweet scent fresh meat- the best reference.

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- 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 pea, stripes doctor's sausage.

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

1. 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.
2. 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.
3. 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. Enjoy your meal and admiration of beloved companions!

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Russian cuisine indulges its admirers with a variety of delicious dishes that captivate with a delicate taste and fragrant aroma. However, Russian culinary delights are rich not only in a special relish and spicy smell.

Masterpieces prepared by old recipes from the "people's chest", amaze with warmth and heart coloring of the picturesque country. One of the favorite dishes of many people is jelly - great-great-grandson meat broth.

A dish with a lot of history

One fine day, a caring hostess decided to pamper her household with fragrant and delicious meat broth. She took a large cauldron, poured some water into it, put meat and bones, added an onion, a carrot and put it on the stove.

Dinner was a success! But in the morning the hostess found that the soup had frozen. Of course, this did not delight her, since she had to heat the stove again to warm up the broth. This is how a relative of modern jelly appeared - jelly.

Jelly-like food has undergone a number of changes since that time. At first it was intended exclusively for the poor. So, for example, servants ate jelly at court. It was prepared from leftovers that remained on the table after the dinner of noble people.

When the fashion for everything French “covered” Russia, the jelly became an invited guest at the feasts, since the dish was in great demand in the country of love. True, it was called galantine.

We can say that the current jelly is a colorful combination of culinary traditions of two picturesque countries - Russia and France. More than 400 years have passed since that time, but the jelly-like dish is still an honored "guest" on the festive table.

Helpful or harmful? Should I eat it often?

Aspic, melting in the mouth, is known for a number of properties:

• restorative;
• invigorating;
• tonic;
• relaxing;
• rejuvenating;
• restoring;
• nutritious;
• stimulating;
• protective;
• cleansing.

Despite the mass useful properties, you do not need to include a jelly-like dish in your daily diet, since it contains bad cholesterol, which contributes to the occurrence of serious diseases.

Calorie aspic

The jelly cannot be called very high-calorie dish. His the energy value, of course, depends on the type of meat. 100 g of the product contains 80–400 kcal.

Pork leg jelly - step by step photo recipe

Do you want to cook a real jelly? No, we are not talking about some obscure substance, like the one sold in supermarkets under the same name.

The presented jelly recipe contains the most useful and most detailed recommendations for getting great jelly in best traditions Russian cuisine.

Cooking jelly is not very difficult, but the cooking technology requires a patient and attentive attitude. To make it tasty and at the same time useful, several requirements should be taken into account.

• All products should be purchased only fresh quality.
• Aspic should languish, so it will cook for at least seven hours with minimal heating.
• The meat components of the meal must be laid in a certain order.

Time for preparing: 10 hours 0 minutes

Quantity: 6 servings

Ingredients

• Chicken drumsticks and thighs: 4 things.
• Legs, drumsticks (pork): 2 pcs.
• Large bulb: 1 PC.
• Carrots: 1 pc.
• Fresh herbs: 5-6 sprigs
• Black pepper (peas): 15 pcs.
• Laurel: 3-4 pcs.
• Salt:

Cooking instructions

Chicken meat variation

To prepare a fragrant and tasty dish, you need to stock up on the following components:

• chicken weighing 2-3 kg - 1 pc.;
• chicken feet - 8-10 pcs.;
• carrots - 1-2 pcs.;
• fragrant laurel - 5-6 pcs.;
• spicy pepper - 5-8 peas;
• fine salt - 1 tbsp. l.;
• water - 5-7 liters.

For clearance fine dining you will need:

• chicken eggs- 5 pieces.;
• curly cilantro - 5 sprigs.

Creation culinary masterpiece consists of three stages.

Stage 1- preparation of ingredients:

1. Rinse the carcass under running water.
2. Remove the skin from the chicken.
3. Clean the paws: remove the hard skin and claws.
4. Cut the chicken carcass into four pieces.
5. Peel carrots, onions, and garlic.
6. Wash vegetables under running water.
7. Boil eggs, peel and cut into rings.
8. Wash the cilantro and pluck off the leaves.

Stage 2- cooking

1. Place the meat and legs in a large saucepan.
2. Fill the chicken carcass and legs with water.
3. When the liquid boils, reduce the heat.
4. Remove the foam using a slotted spoon.
5. Boil the fragrant broth for 6-8 hours.
6. When the meat is off the bone, add the onions and carrots.
7. After 30 minutes, remove the chicken meat and legs from the pan.
8. Add bay leaves, pepper, garlic and salt to the jellied meat.
9. Stir ingredients and cook for another 30 minutes.

Stage 3- shaping the dish

1. Strain the broth using a strainer.
2. Disassemble the meat: remove the bones and finely tear into fibers.
3. Place the chicken in deep bowls.
4. Place the egg rings and cilantro leaves over the meat.
5. Pour the stock over the ingredients.
6. Taste a piece of culinary art after 12 hours.

If desired, various figures can be cut out of carrots - hearts, stars, squares, and curls can be made from onion feathers, which will perfectly decorate the dish.

Chicken aspic is perfect in a duet with mustard, sour cream or horseradish.

Can it be made with beef? Yes!

To prepare jelly, you need to arm yourself with:

• beef leg - 2 kg;
• beef ribs - 2 kg;
• beef tail - 1 pc.;
• beef pulp - 1 kg;
• large onions - 2-3 pcs.;
• carrots - 2-3 pcs.;
• fragrant garlic - 1 head;
• stock laurel - 5 pcs.;
• fragrant pepper - 8-10 peas;
• fine salt - 1 tbsp. l.;
• water - 5-7 liters.

For clearance noble dish you will need:

• curly parsley - 5-10 branches;
• chicken eggs - 5 pcs.

To pamper family members and guests with amazing jelly, you must strictly follow the recipe and do the work in stages.

Training ingredients:

1. Wash the tail, ribs, fillet and drumstick under running water.
2. Put meat products into the basin, fill them with water, cover the container with a lid and go to do other work.
3. When the beef is “soaked” (3-5 hours), remove the ribs, tail, drumstick, pulp from the pelvis and wash again under running water.
4. Disassemble the meat products: cut the pulp, tail, ribs into small pieces, and carefully cut the leg with a hacksaw.
5. Peel and wash onions, garlic and carrots.
6. Chop the fragrant garlic.
7. Boil eggs, peel, cut into rings.
8. Wash the parsley (if desired, disassemble into separate leaves).

Cooking rich meat and vegetable broth:

1. Put meat products in a saucepan and cover with water.
2. Cover the container with a lid and place on the stove.
3. When the liquid boils, remove the foam and reduce the heat.
4. Boil the broth for 5-7 hours.
5. When the meat moves away from the bone, add the onion and carrot.
6. Remove the meat products after 30 minutes.
7. Add salt, pepper, garlic, bay leaf to the jelly.
8. Remove the pot from the stove after 30 minutes.

Formation dishes:

1. Place the beef in deep bowls.
2. Put egg rings and parsley leaves (twigs) on the meat.
3. Pour the warm broth over the ingredients.
4. When the jellied meat has cooled, put the plates in the refrigerator.
5. Taste the dish after 12 hours.

You can decorate it if you wish. canned corn or green peas. The dish goes well with hot mustard, fragrant horseradish and spicy tkemali.

Another version of beef jelly in the video.

How to cook a noble shank dish

To prepare a dish worthy of the royal table, you should stock up on the following components:

• pork knuckle weighing 1.5–2 kg - 1 pc.;
• carrots - 1-2 pcs.;
• large onions - 1-2 pcs.;
• winter garlic - 1 head;
• bay leaves - 3-5 pieces;
• fragrant cloves - 1-2 stars;
• fine salt - 1 tbsp. l.;
• water - 5-7 liters.

For clearance healthy dish you will need:

• chicken eggs - 5 pcs.;
• curly parsley - 5-6 branches;
• green onions - 5 feathers.

Cooking a budget, but very tasty jellied meat consists of three stages.

Training ingredients:

1. Rinse the pork leg under a thin stream of cold water.
2. Put the knuckle in a saucepan, fill with water, cover with a lid and proceed to other work.
3. When the meat product is "soaked" (8-10 hours), remove it from the container and wash thoroughly.
4. Remove dark spots from the shank with a knife.
5. Saw the leg using a hacksaw.
6. Peel and wash vegetables.
7. Boil chicken eggs, remove the shell and cut into rings.
8. Wash your greens.
9. Disassemble the parsley into leaves (if desired, this can be omitted).
10. chop the garlic

Cooking rich meat and vegetable broth:

1. Put the shank in a large container and fill it with water.
2. Put the pan or cauldron on the stove and cover with a lid.
3. When the future broth boils, remove the foam using a slotted spoon and reduce the heat.
4. Simmer jelly for 5-7 hours.
5. When the meat and fat come off the bone, add the onions and carrots.
6. Remove the leg after half an hour.
7. Add salt, pepper, bay leaf, cloves to the jelly.
8. Mix the ingredients thoroughly.
9. Simmer the meat aspic for another half hour.
10. Remove the container from the stove.

Formation dishes:

1. Strain the fragrant aspic through a strainer.
2. Separate the meat from the bone and chop.
3. Lay the pork on the bottom of the plate.
4. Place the egg rings, onion feathers and parsley over the meat.
5. Pour the stock over the ingredients.
6. When the jellied meat has cooled, put the plates in the refrigerator.
7. Taste the dish after 12 hours.

Fragrant jelly goes perfectly with lemon juice, horseradish and mustard.

Jelly from the head - how and how much to cook

For a culinary masterpiece, you need to arm yourself with the following components:

• pork head - ½ pc.;
• carrots - 2 pcs.;
• large onions - 1-2 pcs.;
• fragrant garlic - 1 head;
• spicy cloves - 2-3 stars;
• fragrant bay leaves - 3-5 pieces;
• spirited pepper - 7-10 peas;
• fine salt - 1 tbsp. l.;
• water - 5-7 liters.

For clearance fragrant dishes you will need:

• chicken or sawn eggs - 6-8 pcs.;
• greens.

To cook "cold" with a breathtaking taste, you should "break" the work into three stages:

Training ingredients:

1. Wash thoroughly pig's head under running cold water.
2. Place the pig's head in a basin, fill with water, cover and leave overnight.
3. Remove the head in the morning and rinse with running water.
4. Take a brush with coarse bristles and go over the skin with it.
5. Saw the head with a hacksaw into 4 pieces.
6. Clean and wash vegetables.
7. Chop the garlic.
8. Boil eggs, peel and cut into rings.
9. Wash the greens and disassemble into leaves.

Cooking rich meat and vegetable broth:

1. Put the sawn head into pieces in a saucepan and fill it with water.
2. Cover the container with a lid and place on the stove.
3. When the broth boils, remove the foam and reduce the heat.
4. Simmer rich meat broth - 5-6 hours.
5. When the meat moves away from the bone, add carrots, garlic, onions, peppers, cloves, bay leaves, salt.
6. Mix the ingredients thoroughly and cook for another hour.
7. Remove the saucepan from the stove.

Formation dishes:

1. Strain the aromatic broth through a strainer.
2. Divide the pork among plates.
3. Put the egg rings and greens on the meat.
4. Pour the stock over the ingredients.
5. When the meat jelly from the head has cooled, put the plates in the refrigerator.

If desired, a flower can be formed from an egg, and grass from greenery. Serve the dish in combination with burning mustard, fragrant horseradish, spicy soy sauce or spicy adjika. The stormy delight of households and guests is guaranteed.

Recipe for a slow cooker - very fast and tasty

To cook delicious "cold" in a slow cooker, you need to take:

• chicken ham - 1 pc.;
• beef shank - 1 pc.;
• pork shank - 1 pc.;
• large carrots - 2 pcs.;
• medium-sized onion - 2 pcs.;
• chopped parsley root - ½ tsp;
• fragrant cloves - 2 stars;
• zapashny bay leaves - 3-5 pieces;
• spirited garlic - 5-10 cloves;
• fine salt - 1 tbsp. l.;
• fragrant pepper - 5-7 peas;
• water - 4.5 liters.

To decorate the dish, you can stock up on greens.

Cooking a tasty and healthy jelly in a slow cooker consists of the following steps.

Training ingredients:

1. Wash the meat products thoroughly, put them in a saucepan, cover with a lid and wait 4-6 hours.
2. Remove meat from water and wash again.
3. Cut the pork and beef shank into small pieces.
4. Peel vegetables.

Cooking rich meat and vegetable broth:

1. Put the meat into the bowl.
2. Put vegetables and spices on the meat.
3. Pour cold water over the ingredients.
4. Put the bowl in the slow cooker, cover with a lid, select the "Extinguishing" mode and set the time - 6 hours.
5. Take the bowl out of the multicooker.

Formation dishes:

1. Remove the meat and strain the broth.
2. Separate the meat from the bones and chop.
3. Spread out cold cuts by plates.
4. Pour the stock over the ingredients.
5. When the jellied meat has cooled, put the plates in the refrigerator.
6. Taste "cold" after 12 hours.

If desired, the dish can be decorated with vegetables and herbs. Serve "cold" in a duet with herbs and mushrooms.

Gelatin to be! diet option

To prepare an incomparable dish with low fat and calorie content, you should pay attention to turkey or chicken breast and gelatin.

• chicken breasts - 3-4 pieces;
• turkey pulp - 1 pc.;
• large carrots - 2 pcs.;
• onion - 2 pcs.;
• fragrant cloves - 2 stars;
• zapashny bay leaves - 3-5 pieces;
• spirited garlic - 5-7 cloves;
• fine salt - 1 tbsp. l.;
• fragrant pepper - 5-7 peas;
• water - 5-7 liters;
• gelatin - per liter of broth - 50 g.

To decorate the dish, you can arm yourself with greens.

To cook "cold" with a breathtaking taste, you should divide the work into three stages:

Preparation of ingredients:

1. Rinse the chicken and turkey breasts under running water.
2. Cut the fillet into small pieces.
3. Clean and wash vegetables.
4. Finely chop the garlic.

Cooking rich meat and vegetable broth:

1. Put the meat in a container and fill with water.
2. Cover the pot with a lid and place on the stove.
3. When the future jelly boils, remove the foam and reduce the heat.
4. Boil jellied meat for 1-2 hours.
5. Add vegetables and spices to the meat broth.
6. Mix the ingredients and simmer for 15-20 minutes.
7. Remove the container from the stove.

Formation dishes:

1. Strain the fragrant jelly using a sieve.
2. When the broth has cooled to 40°C, add gelatin, stir and strain again.
3. Chop the meat and arrange it on plates.
4. Pour the stock over the ingredients.
5. When the meat gelatin jelly has cooled, put the plates in the refrigerator.
6. Taste aspic after 12 hours.

If desired, decorate the crown dish with greenfinch. Serve with soy sauce or lemon juice.

How to cook delicious, transparent jellied meat - tips that have been proven over the years

Kholodets is a dish that will perfectly fit into holiday menu! To make the jelly tasty, fragrant, healthy, and most importantly - transparent, famous chefs recommend:

• use fresh meat on the bone;
• soak meat products before preparing the broth;

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. The rustic version is from pork legs, head and ears, for joints - from beef legs, tails or horse meat. Diet option - from chicken, crow's feet and tender turkey.

Do you know how to cook delicious aspic, with a jelly-like clear 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 pcs. (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. Meat plays the main role in the preparation of delicious jelly. 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 the 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, whole peeled juicy carrots, 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 transparent, and 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, thigh, 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:

1. In a 10-liter saucepan we put the processed, chopped fetlock, meat with bone, leg and pour 6 liters of cold water.
2. 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.
3. 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.
4. Rinse everything under running water meat ingredients and put it back in a clean pot of water.
5. 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.
6. In the middle of cooking, put the roots, half an hour before the end, salt, spices and vinegar.
7. The jelly can be cooked without garlic.
8. We take out the cooked meat, the joint, the leg, remove the bones and tendons. Finely chop.
9. Put the chopped meat back into the strained broth, bring to a boil again.
10. 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.
11. 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:

1. 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.
2. When boiling, it removes the foam, and cook over low heat until the meat begins to separate from the bones.
3. 30 minutes before the end of cooking, put vegetables and spices in the broth.
4. We free the boiled meat from the bones and cut into small cubes.
5. Remove the film of fat from the broth and filter through a fine sieve. Season with crushed garlic, salt, pepper.
6. For decoration, beautifully cut boiled carrots, egg white, add pomegranate seeds. Mix everything with meat cubes.
7. Fill the portion molds with the mixture and fill with clear broth. We leave in a cold place.
8. Before serving, carefully circle the jelly in molds with a sharp knife and turn it over onto a flat plate.
9. Aspic can be poured into a beautiful deep plate and served directly into them, and cut into portions at the table.
10. Separately, in a gravy boat, serve horseradish sauce with vinegar. Enjoy your meal!

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:

1. How to properly prepare the broth and boil the meat was described above. We immediately proceed to the design of the pig.
2. We need 1 liter plastic bottle with a wide mouth. Usually in such bottles they sell milk in a grocery store.
3. Boiled, chilled meat is cut into small pieces and disassembled into fibers.
4. We put it in a bottle, pour the broth through a funnel. Close the lid and send to the refrigerator.
5. When the broth hardens, we cut the bottle across, free our “pig” and put it on a dish, on lettuce leaves.
6. 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.
7. 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:

1. For cooking meat, it is better to use a large pot of 5 liters.
2. Put the turkey meat and drumstick in cold water, bring to a boil.
3. We remove the foam.
4. Add seasonings and cook over low heat until fully cooked.
5. We take out the finished meat from the broth, cool and cut into cubes.
6. We filter the broth through three layers of gauze.
7. 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.
8. 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 peas, corn, chopped eggs. We fill everything with broth and keep it in the cold.
9. 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.

The jelly appeared quite by accident. Once people noticed that if you cook meat broth for a very long time, it freezes in the cold. New snack the French immediately appreciated, and gradually the dish took root in other countries. At first, jelly and jelly were different dishes. Kholodets was prepared from pork or pork-beef broth with pieces of meat and poultry, and jelly was cooked exclusively from beef. Now it is practically the same dish, which is called jelly in the north and north-west of Russia and aspic in the southern and south-eastern regions. Aspic is a separate dish, as it is prepared differently from jelly and jelly. Let's talk about how to properly cook jelly and aspic so that they turn out tasty, beautiful and appetizing.

How to cook jelly: choose meat and cook delicious broth

All housewives know how to properly cook beef and pork jelly so that it freezes well without gelatin - you need to take pork and beef legs, brain bones, heads, tails, pig ears and parts of the carcass that are not suitable for other dishes. Suitable veins, cartilage, bones, skin, mosses, chicken feet, wings, necks and heads, which, due to the high content of collagen, make the meat broth sticky, viscous and jelly-like.

If chicken jelly is prepared, it should not be store-bought, but homemade - not very meaty and bony. Excellent gelling of rooster broth and game. In addition, pork knuckle, beef tenderloin, turkey and chicken can be put in the dish as a meat base. The meat should not be too fatty, as the fat prevents the jelly from solidifying.

Naturally, meat products are of high quality and fresh. Legs, drumsticks, paws are thoroughly washed, cleaned and soaked for at least one hour. After that, the legs are poured with cold water, brought to a boil, then drained and refilled with water in the pot with meat. This is done to make the broth clear and less greasy.

The ideal ratio of water and meat is 2:1, and the water should be cold - so the broth will be even tastier and more appetizing. As soon as the broth boils, the fire is reduced to a minimum and boiled for 5–7 hours, in some cases up to 12 hours. The cooking time depends on the meat used, required amount jelly and recipes. How much to cook is a significant question, because the longer it is cooked, the more saturated, thick and rich the jelly will be. If the jelly does not solidify well, then there was too much liquid or you added it to the pan during cooking. In this case, the jelly will have to be boiled or gelatin added.

How to cook beef, pork and chicken jelly: the following steps

2 hours before readiness, put onions, carrots, celery root and parsley in the broth, and 40 minutes before the end of cooking - bay leaf, cloves, peppercorns, dill umbrellas and other spices. And you can lay the spices along with the meat to make the jelly more fragrant. When peeling onions, sometimes the middle and bottom layers of the husks are left so that the broth is beautiful and golden.

Aspic is salted after the broth is ready, otherwise there is a high probability of oversalting the dish - the water constantly boils away. In addition, salt inhibits the gelling process. You need to salt the hot broth so that it seems slightly oversalted, otherwise it will turn out to be too bland when frozen. Chopped garlic is placed in the finished broth and the dish is allowed to brew for about 20 minutes. After that, the meat is carefully separated from bones and cartilage, vegetables are removed from the broth, and the liquid is filtered. Some housewives add chopped cartilage to the meat to make the jelly more dense and satisfying.

Pieces of meat are laid out in a large form, poured with broth and left for a while at room temperature. You can pour liquid into small portion molds - they look very impressive on the festive table. Slices of carrots, slices of pickles, green leaves or half an egg are placed at the bottom of the molds - the decoration will end up at the top and look very impressive.

It is better to cool and bring the dish to readiness on the middle shelf of the refrigerator, and the jelly usually freezes as much as it was cooked. It is best to remove the frozen fat from the finished jelly if you have not removed it before. Before serving the dish, the molds with jelly are dipped in hot water for a few seconds and turned over onto a plate, and this is served. savory snack with grated horseradish and spicy mustard.

How to cook jelly with gelatin

Sometimes there is no time to cook according to all the rules, and beef and chicken jelly do not always release enough gelling substances, so many people want to know how to act so that the dish still freezes. Gelatin comes to the rescue, which is made from the bones, tendons and hooves of cattle, so with the help of this unique product you can get a delicious jellied meat in less time.

Per liter of liquid, 30 g of gelatin is usually taken, which is pre-soaked and then dissolved in a small amount of warm or cold broth after straining. Pour the liquid into a saucepan in a thin stream and heat slightly, not bringing to a boil. In all other respects, the technology for preparing jellied meat does not differ from the classic recipe.

Clear broth - easy!

Never boil broth from frozen meat - it will turn out too cloudy, no amount of egg white will help. First, the meat and bones are thawed, washed well, and then boiled. The first water is drained for the same reason - so that the jelly turns out to be light and without impurities.

For getting clear broth it is not allowed to boil strongly, it is not stirred during the cooking process, and the foam must be removed. The broth should be well filtered, as it often turns out to be cloudy due to the fact that it has not been sufficiently cleaned of all kinds of impurities. There is another secret of transparent jelly - throw a pinch into the broth citric acid until boiling.

If preventive measures do not help, the strained broth is clarified with lemon juice (½ tsp) or egg white. For a liter of finished broth, one whipped protein is enough, which is added to the broth, after which the liquid is thoroughly cleaned through gauze folded in several layers.

How to cook aspic from meat and fish

Aspic is a light version of jelly and aspic, as it is prepared from lean meats (beef, veal, tongue, chicken, turkey) and fish. Aspic cooking is simple and easy, and gelatin is used to solidify the broth.

Meat or poultry is boiled according to all the rules for preparing meat broth. Next, the dish is cooled, the meat is separated from the bones, it is disassembled into fibers or cut into pieces. The broth is filtered, and the gelatin is poured with water to swell - while the proportions of the broth and gelatin depend on the amount of meat. It is recommended to adhere to the ratio indicated in the recipe. Gelatin is poured into the broth and heated, but not boiled, otherwise the aspic will not thicken.

For fish aspic, any kind of fish is used, the most important thing is to carefully remove the bones so that there are no unpleasant surprises during the tasting process. And of course, aspic is unlikely to please the eye if, instead of beautiful pieces, it contains minced fish. Therefore, they usually use denser fish that does not fall apart when cooked - pollock, mackerel, pike, pink salmon and representatives of the salmon family. Fish heads, tails and fins are placed in the broth, it is they who make it thick and rich, but it is better to remove the gills due to bitterness. Boil fish broth with the addition of vegetables and spices, remove the bones, filter and introduce gelatin. Pieces of bright vegetables are laid out in a jellied container and poured with liquid.

Recipe: jelly in a slow cooker

Rinse two pork legs and soak for 3 hours. Two chicken legs chop into pieces, put the meat in a slow cooker along with one peeled onion, half a head of garlic and peppercorns. Pour water up to the maximum level and leave overnight in the "extinguishing" mode. In the morning, cool the broth and, separating the meat from the bones, cut it into pieces, mash the garlic, return it to the broth and salt. Fill the molds with meat, pour the broth, let it brew and put in the refrigerator.

It is not difficult to understand how to cook jelly from beef or pork legs, aspic from chicken, tongue and fish. These delicious food very beneficial for health due to the high content of collagen. Take care of the health of your family and cook jelly not only for the holidays!

Kholodets is rightfully considered an integral dish of the festive table. It is often served on New Year, but many families eat food on weekdays. Consider the most delicious technology in order, we highlight the main thing.

Aspic: a classic recipe

• onions - 4 pcs.
• beef shank - 850-900 gr.
• chicken ham - 350-380 gr.
• pork knuckle - 1.1 kg.
• pork tenderloin - 350 gr.
• carrots - 2 pcs.
• chicken egg (pre-boiled) - 2 pcs.
• celery root - 40 gr.
• pea pepper - 18 pcs.
• ground black pepper - 5 gr.
• laurel leaf - 5 pcs.

1. Prepare meat before cooking. Set the existing hairs on fire with a lighter, scrape off the dark area. Rinse the meat under the tap, place in a bowl and cover with cold water. Leave for 3-4 hours to release excess blood and odor.
2. Prepare a large saucepan, move the soaked meat into it. Pour in cold water to just cover the contents. Send the container to the stove, wait for it to boil. Remove the foam with a slotted spoon (required!).
3. When the first bubbles appear, cook for 5 minutes, then reduce the power to a minimum. Remove the meat and rinse it, pour out the liquid. Send the raw material inside again, fill it with clean cold water.
4. Wait until it boils again, skim off the foam. When the first gurgle appears, reduce the power of the burner to a minimum. If you skip lowering the heat, the broth will become cloudy.
5. Cover the pot with a lid to allow some steam to escape. Leave the dish to cook for 5-6 hours. In some cases, jelly languishes longer. Readiness to determine is easy, the meat should be separated from the bones.
6. Approximately 1 hour before the final preparation, peel the carrots and send them whole to the jelly. Remove the skin from the celery root, peel the onion and chop it into 4 pieces. Add all the vegetables to the broth as well.
7. Lightly salt the meat by adding half the salt. Leave the jellied meat to boil again, half an hour before it is ready, add ground and peas, laurel.
8. After 6 hours of languor, evaluate the dish. To do this, dip 2 fingers into the jelly, wait a while, connect the phalanges to each other. If they stick together, the broth is ready.
9. To check if the meat is cooked, try to separate it from the bones. If the manipulations are difficult, add the rest of the salt, continue to cook the jelly.
10. After a third of an hour, remove the onion and celery, they will not be needed. Pull out the carrots carefully. Remove the meat, cool, divide into fibers, removing the bones. Place 5 layers of gauze in a sieve or colander, pour the broth through the filter.
11. Chop the carrots into stars or rings / half rings. Grind the pre-boiled eggs in circles, put them inside the mold to harden the jelly and serve it.
12. Lightly pour the broth, leave in the cold for half an hour. Next, put the meat, pour the broth again, cool. Add carrots and fill the container with broth to the top.
13. Cover with a lid, leave the food for 5 hours (preferably overnight) in the refrigerator. You can serve the jelly directly in the form itself or take it out of the dish.
14. In the latter case, send the container with the dish to a bowl of boiling water, wait half a minute. Prepare a beautiful flat serving dish, turn the jellied container upside down.
15. Serve with sauce. It can be prepared from liquid mustard and lemon juice. An analogue is a sauce based on horseradish and garlic passed through a press.

• beef tenderloin - 900 gr.
• beef ribs - 900 gr.
• beef shank - 1.4 kg.
• laurel - 5 pcs.
• carrots - 230 gr.
• onion - 180 gr.
• celery root - 35 gr.
• pea pepper - 17 pcs.
• ground pepper(black) - 7 gr.
• salt - the amount at the discretion

1. Rinse the beef meat well under the tap, transfer to a basin and fill with cold water. Leave for 4 hours to soak, after this period, drain the liquid.
2. Prepare a large pot, send the meat into it. Add cold water, it should cover the beef. Bring the composition to a boil over high heat, remove the foam.
3. When the first bubbles appear, simmer the dish for 5 minutes. Remove from the burner, remove the meat with a slotted spoon, drain the liquid. Return the beef to the pot, cover with water.
4. Put on the stove, wait for the liquid to boil, then reduce the power of the stove to a minimum. In parallel, remove the foam, do not move away from the pan.
5. Cook over low heat for about 5 hours, the meat should be well separated from the bone. 1.5 hours before readiness, add peeled carrots, chopped onion without peel into 4 parts, washed celery.
6. After 6 hours from the start of cooking, try to separate the meat from the bone. If the fibers are difficult to detach, cook until the desired result is obtained, but no more than 8 hours.
7. Approximately 20 minutes before the end of languishing, add pepper, laurel and salt. After that, remove the meat with a slotted spoon and cool, disassemble into fibers. Filter the broth through cheesecloth.
8. Prepare the form, put the jellied meat and boiled carrots, chopped in circles, on the bottom. Pour the contents with broth, let cool at room temperature (about 2 hours). Then refrigerate for 8 hours.

• garlic - 10 teeth
• pork on the bone - 1.3 kg.
• laurel leaf - 5 pcs.
• pea pepper - 8 pcs.
• onion - 60 gr.
• salt - the amount at the discretion

1. Chop the pork into small pieces, rinse under the tap, move to a bowl. Fill with cool water, leave for 3 hours to soak. During this period, the smell will disappear and blood will come out.
2. When the specified time has elapsed, drain the liquid, rinse the meat. Scrape off the darkened parts, remove the hairs if any. Prepare the pan, send the pork inside.
3. Pour in water so that it covers the pieces and rises 1-2 cm above them. Put the dishes on the stove, wait for the first bubbles to appear. Turn off the burner, drain the broth.
4. Rinse the pan, send the meat inside again, fill with cold water. Now put it back on the burner, wait for it to boil. Reduce the fire to a minimum. Salt the broth, cook at low power for about 6 hours.
5. 5 hours after the start of cooking, add the onion without the husk, cut into 4 parts. Dip peeled carrots, peas with laurel and salt here. After 1 hour, fish out the onion, you won't need it.
6. Take out the carrots, cut into cubes or stars. Filter the broth through several layers of cheesecloth. Remove the meat from the bones, grind with fibers. Pass the garlic through a crusher, add to the pork.
7. Arrange the components in the forms for jelly, pour in the broth, let cool. Then transfer to the refrigerator for final cooking for 6 hours.

• pea pepper - 15 pcs.
• pork leg - 1.4 kg.
• chicken ham - 600 gr.
• salt - to taste
• onion - 2 pcs.
• garlic - 9 teeth
• carrots - 1 pc.

1. Rinse the chicken ham, chop with a sharp knife along with the bones. Pork legs clean, wash, leave to soak for 3 hours in cold water.
2. Peel the carrots and onions, send them to the multicooker bowl. Add meat, salt and ground pepper (optional) to this. Pour 2.5 liters. purified water.
3. Set the “Extinguishing” program on the device for 6 hours. When the meat begins to easily separate from the bone, the slow cooker is allowed to turn off. Otherwise, the extinguishing continues for another 1 hour.
4. When the timer signals readiness, remove the meat. Let it cool, remove from the bone. Divide with fibers or cut with a knife, as you like.
5. Crush the peeled garlic cloves with a pestle, place in a multi-bowl with broth. Cover with a lid, wait a third of an hour. Assess the dish for taste, salt and add peas.
6. Pass the broth through a colander, after lining the dishes with 4 layers of gauze. Chop the removed carrots into circles, put them on the bottom of the container.
7. Add meat fibers here, fill the contents with broth (strained). Cool at room temperature, then refrigerate overnight (balcony, refrigerator).

There are quite a few recipes for jelly based on pork, beef, chicken and even fish. Traditionally, the dish is cooked on the stove, but experienced housewives adapted to the multicooker.

Video: how to cook a delicious transparent jelly