When we hear the word jelly, we most often think of beef legs and pork knuckle, but chicken jellied meat is no less tasty. Gourmets highly appreciate this dish both for its taste and for its low calorie content.

A softer and more dietary product than meat, it is suitable for baby food, and those losing weight should take a closer look at this dish.

Many housewives do not consider poultry meat for cooking cold meat, believing that it contains few gelling substances. In fact, cartilage, bones, legs, legs, wings, neck and even skin contain these substances. And the value of jellied meat, which is cooked from chicken feet, is not only that it freezes well, it is also a very useful product for our joints.

Chicken feet contain many useful substances, but, first of all, I would like to say about collagen. It is the building block of cartilage tissue. Some of the collagen is destroyed during cooking, but enough of it remains to have a beneficial effect, providing elasticity and firmness to the cartilage.

So take a closer look at this dish. As a cold snack, jelly is often present on the New Year's table. According to the Chinese horoscope, the upcoming 2019 will be the Year of the Pig and it is not recommended to include pork dishes in the New Year's menu. Poultry would be an excellent substitute.

Chicken jellied meat with gelatin (step-by-step recipe)

Well, you say, they said that there are gelling substances in chicken meat, but you offer a recipe with gelatin. In fact, gelatin will not spoil the chicken jelly; it will be just as tender and tasty.

The beauty is that jellied meat prepared according to this recipe will not require you to cook for many hours, but the dish will turn out dense and will hold its shape well.

Products for the recipe:

  • chicken legs - 1 kg.
  • carrots - 1 pc.
  • onion - 1 pc.
  • bay leaf - 2 leaves
  • peppercorns - 4-6 pcs.
  • gelatin - 30 gr.
  • salt to taste
  • water - 2 liters

How to cook:


How to cook jellied chicken thighs without gelatin

Using the correct cooking technology, you can get chicken jellied meat without gelatin. The main thing is to take the meat on the bones and spend more time on the dish than the previous recipe.

What products will you need:

  • chicken leg - 2 pcs.
  • chicken wings - 2 pcs.
  • onions - 2 pcs.
  • carrots - 1 pc. large size
  • black peppercorns - 6-8 pcs.
  • bay leaf - 3 pcs.
  • garlic - 4 cloves
  • eggs - 2 pcs. For decoration
  • water - 4.5 liters
  • salt to taste

Step by step recipe:


Chicken foot jelly

By adding chicken legs to the jellied meat, you will not worry whether the dish will harden or not. The paws contain enough gelling agent to make the jelly dense without additional thickeners. At the same time, it turns out to be tender and pleasant to the taste, and we have already talked about the benefits for joints.

Do you know that in China and other Eastern countries, chicken feet are considered a delicacy and their cost is much higher than other parts of the carcass.

Fortunately, our price is lower so far, so the jellied meat will be quite inexpensive.

Required Products:

  • chicken feet - 700 gr.
  • chicken fillet - 600 gr.
  • vertebral part - from 1 chicken
  • carrots - 1 pc.
  • onion - 1 pc.
  • black peppercorns - 15 pcs.
  • bay leaf - 3-4 pcs.
  • garlic - 3-5 cloves

Cooking process:


For the holiday table, you can make it in portioned molds, garnished with herbs and carrots.

Another option that is relevant for the coming Year of the Pig is to pour jellied meat into a plate and, before it hardens, plant pigs made from boiled eggs. From pieces of sausage, make ears, a tail, and eyes from pepper pots. Then put it in a cool place to harden.

Jellied chicken feet will harden within 3 hours.

New Year's pig: jellied pork knuckle and chicken in a bottle

If you still can’t imagine jellied meat without pork, then you can make a combined version. Chicken and pork go well together, and the resulting jellied meat is very tasty.

Take a closer look at the design of the dish, it will be suitable for any holiday table, and for the coming 2019 it will be a 100% hit.

Ingredients:

  • pork knuckle - 1 pc.
  • chicken legs - 2 pcs.
  • chicken wings - 2 pcs.
  • onions - 1 pc.
  • carrots - 1 pc.
  • bay leaf - 3 pcs.
  • peppercorns - 10 pcs.
  • garlic - 4-6 cloves

for registration:

  • liter plastic bottle with wide neck
  • sausage
  • cloves (spice)
  • toothpick

How to cook and decorate:

Jellied meat should never be salted at the very beginning, since during those long hours while the meat is cooked, the broth will evaporate and you can make a mistake with the salt. It is better to do this 0.5 - 1 hour before the end of cooking.



Why do you add unpeeled onions when cooking jellied meat? The answer is simple - so that the broth acquires a beautiful golden color.

- this is another option on how to decorate a table for the celebration of the Year of the Yellow Earth Pig.

Video recipe on how to cook jellied meat in a slow cooker from homemade chicken

A slow cooker greatly simplifies the process of preparing jellied meat and this in no way affects the quality of the dish; it will still be just as tasty. Therefore, if you have a slow cooker, but have not yet cooked jelly in it, then watch the video.

Recipe for jellied chicken and pork feet

There is very little meat in pork legs, but they contain what is valuable for dense jelly - skin, tendons, bones. Another valuable thing is that they have no fat, so by combining pork legs and chicken meat you can get a tasty and, most importantly, dietary version of chicken jellied meat.

Required Products:

  • chicken legs - 2 pcs.
  • pork legs - 2 pcs.
  • chicken fillet - 3 pcs.
  • carrots - 1 pc.
  • onions - 1 pc.
  • bay leaf - 3 pcs.
  • peppercorns - 6-7 pcs.

Step-by-step cooking recipe:


Jellied chicken feet and beef (video recipe)

In the video, watch another recipe using chicken legs, thanks to which, as you remember, the dish freezes well, and beef will be the meat component. Another reason to use chicken feet is that they contain glycine, a substance that has a positive effect on the human nervous system.

People noticed that guests who ate jelly from chicken feet at the holiday table complained less often about a hangover. All this thanks to glycine. It calms the nerves and neutralizes the toxic breakdown products of alcohol.

The article presents a variety of recipes for making homemade chicken jellied meat. As you can see, it can be prepared exclusively from chicken meat with or without gelatin; you can make assorted dishes by adding pork or beef. Therefore, whichever option you choose, it will not disappoint you.

Bon appetit!

Many people love chicken meat. It is tasty, easy to prepare and digest, and has an affordable price. Today in many stores you can see chicken limbs on display, the benefits and harms of which for the human body regularly cause heated debate. In this article we will look at the properties of chicken paw jellied meat and the most popular recipes for this dish.

Compound

Chicken paw jellied meat is a storehouse of vitamins and beneficial microelements. For example, retinol, which is one of the components of this dish, helps strengthen the immune system, enhance visual acuity, and make joints more elastic. The aspic contains a lot of glycine, which is responsible for memory processes and high performance. In addition, this component activates brain activity. Jelly has a high protein content. The latter is found both in the loin and in the bones. Protein strengthens joints and the skeletal system.


Fibrillar protein, which is one of the components of jelly, allows joints not to age, maintain elasticity and not wear out. With regular consumption of this dish, you can forget about pain in the knees, elbows and other places. By the way, medicines for arthrosis are made from ground dried paws, cartilage and bones of animals. In jellied meat, despite prolonged exposure to high temperature, vitamins of groups A, B, C and P are preserved.

The dish also contains useful microelements that are rarely found in everyday food: phosphorus, copper, vanadium, rubidium, aluminum, boron.



Calorie content and BZHU

100 grams of chicken paw-based jellied meat contains 40 g of protein, a large amount of fat (about 43 g) and 0.2 g of carbohydrates. If we convert these figures into a percentage of the required daily consumption of BZHU, we get the following indicators:

  • protein – 22%;
  • fats – 17%;
  • carbohydrates – 0%.

The number of calories in aspic varies within 215 per 100 g.


Benefit

The most common dishes made from chicken feet are broth and jellied meat. In addition to the fact that it is very tasty, these masterpieces of culinary art claim to have a healing effect from consumption. For example, broth prevents high blood pressure, and jellied meat is good for joints. With regular use, it can restore damaged cartilage tissue. This is especially true for older people.

Chicken feet contain a large amount of calcium, which gives human joints strength and the ability to be active. Collagen and protein components help maintain the elasticity of the skin, the elasticity of the connective tissues of the musculoskeletal system, prevent premature aging and the formation of wrinkles, and stimulate muscle growth (especially in athletes or physically active people). Even if we take into account that collagen partially breaks down in the human body, the remaining amount of this substance is enough to strengthen cartilage tissue.

Jellied chicken paws are useful for anemia. The fact is that the diet for this disease involves eating dishes, the ingredients for which are served fresh, boiled or stewed. And jellied meat, as you know, is cooked in a double boiler for 3-4 hours.



Harm

Despite all the benefits of chicken paw jellied meat, it is not recommended to cook this dish often. Chicken limbs contain a large percentage of fat, so their consumption can negatively affect the body's condition, especially for people predisposed to weight gain. It is better for such people to consume jellied meat no more than once a week. People with chronic diseases should consume aspic made from chicken feet with caution.

  • If you have liver problems, it is not recommended to eat food with additives containing garlic.
  • If you have problems with the cardiovascular system (atherosclerosis), it is necessary to limit the consumption of jellied meat, since the cholesterol it contains can negatively affect the condition of the vascular walls.
  • If there are inflammatory processes in the body, it is better to avoid eating the dish altogether. The growth hormone contained in aspic can worsen existing problems.
  • People who have problems with the gastrointestinal tract (pancreatitis, gastritis) should limit the use of the product. The fact is that fat, cartilage and ground bones, of which there is plenty in jellied meat, are digested for quite a long time using gastric juice, which puts an additional burden on the stomach and can provoke a relapse of diseases.
  • If you have problems with the gallbladder and spleen, you need to be as careful as possible when consuming jellied meat. It can cause the ducts to slow down and contribute to the formation of new stones.


How to prepare your paws?

The chicken's legs must be cleaned of the top layer and the claws removed. To remove the stratum corneum easily and quickly, pre-washed limbs should be immersed in boiling water for one minute and then in cold water. After this procedure, the limbs need to be rinsed several times with running water. Then the paws are placed in a double boiler, filled with plenty of water and cooked over low heat.


Recipes

Classical

Jelly is very often served as a festive dish for a feast. There are an incredible number of ways to cook it. The most common is the classic version without gelatin, for the preparation of which you can use not only chicken feet, but also other parts. To cook this aspic, you need to prepare the following components:

  • chicken feet - half a kilo;
  • other parts – kilogram;
  • onion – 1;
  • bay leaf – 2;
  • carrots – 2;
  • peppercorns – 5;
  • parsley root;
  • garlic – 2 cloves;
  • greenery;
  • salt.

Rinse the meat components. Cut off the claws along with the phalanges from the limbs. Place all the ingredients in a container with high sides, add cold water so that the liquid completely covers the products and is one third higher than them. Place the container on the stove. As soon as the water boils, skim off the foam and cook for another couple of hours.


After 60 minutes, add parsley root, whole carrot without skin, onion and lightly salt. Shortly before it’s ready, add the herbs, bay leaf, and peppercorns to the saucepan. Remove all ingredients and let cool slightly. Remove skin and bones from meat. Grind the existing cartilage. Make decor from carrots in the form of circles or something more intricate. Strain the broth, add salt, pepper, and chopped garlic. In the prepared form, place sequentially:

  • carrot circles;
  • chopped greens;
  • meat pieces;
  • pour in the broth (pre-chilled).

Place the mold in the refrigerator overnight. To make it easier to remove the jelly, you need to dip the mold in boiling water and turn it over onto a plate. You can decorate the finished dish with herbs and chopped horseradish.



Fast

You can quickly and conveniently prepare jellied meat in a slow cooker. With this method of cooking, there is no need to monitor the broth or remove foam; in addition, all ingredients are heated evenly. You will need:

  • chicken paws - half a kilo;
  • bay leaf – 3;
  • chicken necks – 3;
  • chicken legs – 2;
  • garlic – 5 cloves;
  • carrot;
  • peppercorns – 7;
  • salt.


Wash the chicken feet thoroughly and pour boiling water over them. Remove claws and films. Lightly burn the necks and rinse thoroughly. Wash the legs as well. Place all meat ingredients into a slow cooker. Add 1.5 liters of water, salt, pepper, seal tightly and turn on the “Stew” mode. Cook for 5 hours. Peel the carrots. Place it entirely in the multicooker bowl three hours after the start of cooking. After the beep indicates the end of cooking, remove the meat, place on a plate and let cool. Separate the meat from the skin and bones and chop.

Take the form. Place meat cubes on the bottom. Cut the carrots into thin slices and place on top of the meat. Pour the pre-strained broth over everything. When the liquid has cooled to room temperature, the mold can be placed in the refrigerator.

The minimum time spent there is 6 hours, but it is better to leave the dish in a cool place overnight. When serving, the jellied meat can be decorated with chopped herbs and mustard.


With beef

The jellied meat will be very tasty if you add beef (about 800 g) to the chicken feet. In addition, you will need the following components:

  • chicken paws – one and a half kg;
  • carrot;
  • chicken fillet – 300 g;
  • bay leaf – 2;
  • garlic;
  • salt;
  • peppercorns – 10.


Place the chicken limbs in a deep container and fill with water until it covers them completely. Leave for 30 minutes. After this time period has expired, pour out the water, remove the stratum corneum from the paws, and cut off the claws along with the phalanges. Place the limbs in a large container. Wash the beef and chicken fillet and add to the paws. Pour all the meat ingredients with enough liquid so that it rises 5 cm above the food. Place the container over medium heat; there is no need to cover with a lid. When the water boils, drain it and add new water.

As soon as the liquid boils, reduce the heat and skim off the foam as necessary. Peel the carrots and onions and add to the boiling broth. Do not close the lid completely. Cook the ingredients for about four hours. The main thing is that the liquid in the pan does not boil, but simmers. Half an hour before cooking, add salt, bay leaf and pepper to the container. Remove meat ingredients from pan. The paws will no longer be needed, they can be thrown away, and the meat needs to be chopped. Carefully strain the broth through a fine mesh sieve. Peel and chop the garlic. Place pieces of garlic on the bottom of the form, then meat. Pour the broth over everything and let it cool. Place in the refrigerator for at least 3 hours.

When serving, the jellied meat can be cut into portions and seasoned with horseradish or mustard. When preparing a dish according to this recipe, gourmets can add a little turkey meat to it.


With gelatin

A dish prepared from chicken limbs freezes well even without additional components, however, if you use gelatin in preparation, the jellied meat will be thicker. Required Products:

  • chicken breast – kilogram;
  • paws - half a kilo;
  • pickled or pickled cucumbers – 2;
  • eggs – 2;
  • carrots – 2;
  • bay leaf – 1;
  • gelatin – 20 g;
  • garlic – 3 cloves;
  • onion – 2;
  • peppercorns – 2-3.

Rinse all chicken parts thoroughly. Remove claws from paws. Place the meat ingredients in a deep saucepan and add water. As soon as the water boils, it must be drained and new water added. After the second water boils, add peeled onions and carrots to the container. When they become soft, they must be removed from the broth. At the very end of cooking, add bay leaf, peppercorns and salt to the pan. The total cooking time is 3 hours.


The chicken breast must be removed from the pan after 1.5 hours from the start of cooking. The skin is removed from the meat, bones and films are removed. The fillet is cut into small cubes or torn into fibers. The chicken feet are not used afterwards. The finished broth is filtered.

Boil the eggs, let cool. Peel and cut into round pieces, 1 cm thick. Pour gelatin into a small container, pour in broth (200 ml). Leave for a quarter of an hour to swell. Pour the resulting mass into the broth, stir until smooth. Place an egg in the prepared pan, top with round pickles and slices of carrots, then meat. Pour broth over everything and cover the pan with cling film. As soon as the broth has cooled, put it in the refrigerator for 5-6 hours. The aromatic jellied meat is ready.

To learn how to make delicious jellied chicken legs, watch the following video.

At first glance, preparing jellied meat seems like a long and labor-intensive process. But you begin to appreciate the effort spent the very next day: jellied meat that has been cooked all day can be eaten for a whole week, depending on the quantity you prepared. And the difficulty of cooking is only apparent: put all the ingredients in a saucepan, put it on low heat, and for the next 5-6 hours you can forget about the dish you are preparing and do other things. In addition, the cooking time can be significantly reduced if you cook not beef jellied meat, but jellied chicken feet.

Cooking steps:

2) Place all the ingredients in a saucepan and add water so that the water only slightly covers the contents. There is no need to add water during the cooking process. Add salt and put the pan on the fire. After the water boiled, I lowered the heat, covered it with a lid, and had the opportunity to do something else for the next 3-4 hours. This time is indicated for store-bought chicken legs. Homemade chicken, as well as soup or old chicken, will take longer to cook.
After three hours, the legs have already boiled enough and you can begin the final stage. Peel the onion and garlic. Cut the onion into several parts and put it in a saucepan. Squeeze the garlic through a garlic press. Let's cook for another half hour.

Ingredients:

Chicken legs – 4 pcs., chicken legs – 650 g., salt, pepper, garlic – 4-5 cloves, onion – 1 pc., bay leaf, spices, carrots for decoration.

I present to you one of my family’s favorite dishes - jellied chicken feet, chicken and pork without gelatin. Despite the fact that many new dishes have appeared in cooking, many new trends and just as many new opportunities, we often give preference to the old and proven classics. And for many, a classic holiday table simply cannot exist without traditional jellied meat. This dish has been around for centuries; our distant ancestors have been preparing it, but we also gladly pay tribute to tradition. And this is good.

Jellied meat is a traditional dish for Christmas and Easter. Many people cannot imagine celebrating birthdays and other family holidays without it. Young housewives are afraid to cook this dish, meanwhile, jellied meat is one of the simplest dishes. The most important thing in cooking is to be patient for a few hours. However, the jellied meat is being cooked, and we are minding our own business.

To make the jellied meat harden, you can use gelatin. But I prefer to cook without it. I use parts of the animal carcass that provide a lot of gelling substances. These are the head, legs (paws), ears, tail, shank. Today I will make assorted jellied meat - from pork shoulder and chicken thighs. And I’ll take chicken feet as a source of gelling agents.

Ingredients

  • pork – 0.7 kg;
  • chicken thighs – 2 pcs.;
  • chicken feet – 0.6 kg;
  • bay leaf – 1 pc.;
  • garlic - to taste;
  • onion - 1 pc.;
  • black peppercorns – 5 pcs.;
  • salt - to taste.

How to make jellied meat from pork, chicken paws and chicken

Wash the meat, prepare the onions, garlic, and spices. Place the meat (pork and chicken) in a saucepan and add cold water. There should be enough water to cover the meat by 2-3 centimeters.

Chicken feet need more careful preparation. They need to be cleaned (if the skin is difficult to separate, then this place needs to be held over the fire). The claws need to be cut. After all this, the paws should be washed thoroughly.

Add the paws to the meat and put the pan on the fire. First, bring the mixture to a boil over high heat, then remove the foam and reduce the heat. Next, simply cook over low heat, covering the pan with a lid. The broth cooking time is several hours. Cook until the bones come off easily and the meat is soft. It took me 4 hours. But if you use a pressure cooker, the cooking will be faster.

Let's take onions and garlic. We take the amount of garlic to taste.

Remove the finished meat from the pan. We'll also get the paws, we won't need them. In the broth add a chopped onion, salt to taste, bay leaf, and peppercorns. And also garlic, passed through a special press. Let's continue cooking the broth over low heat while we work on the meat.

Remove the meat from the bones and separate it into fibers. If you wish, you can cut it or even mince it. Divide the meat mixture into molds or plates.

Pour in the broth, straining it through a sieve or cheesecloth.

Leave in a cold place until the jellied chicken legs, pork and chicken have hardened.

Note to the hostess

  • Be sure to pour cold, or preferably ice, water over raw meat for cooking on jellied meat. Gradually heating meat products over high heat will give up all their nutrients to the water. After all, this dish requires a rich, concentrated broth.
  • You should not add salt to the broth with raw meat at the beginning of cooking. Otherwise, the meat pieces will take longer to soften. It is better to salt the broth immediately before straining.

Few people know that chicken feet contain special collagen, which perfectly helps people with joint diseases. Instead of swallowing tablets with chondroitin and glucosamine, eat paws. The recipe for this dish, which is not a shame to put on the holiday table, is not very complicated. You just need to take into account that, along with chicken feet, you also need to stock up on drumsticks or thighs - this way your jellied meat will also be meaty and satisfying. Many housewives prefer to use rooster for this dish - it contains more collagen. For a kilogram of legs, you should take two drumsticks or one thigh (or leg).

The first thing we need to do is soak the paws in cold water for three hours. After this long water procedure, the paws are rubbed off from dark spots very easily. Then they need to be cleaned of films. We clean large carrots and chop them coarsely. Wash the onion, cut off only the dry top part and the lower roots, leaving the husk intact. Place the vegetables, legs and drumsticks together in a saucepan and fill with three liters of cold water. Cook for about two and a half hours. The main thing in this process is not to miss the moment of boiling of the liquid. Any foam that appears must be carefully skimmed off with a slotted spoon, otherwise the jellied chicken legs will turn out cloudy.

After two to three hours, turn off the heat. Strain the broth. We throw away the onion - it has already given up its golden color and aroma. You can cut out cute star-flowers from carrots and later decorate the finished jellied meat with them. Paws are also no longer needed - you can give them to pets. But we remove the meat from the shanks or legs, separate it into fibers and return it to the broth.

Put the pan on the fire again. Season the broth with bay leaf, allspice, chili (on the tip of a knife), and salt to taste. Cook for another forty minutes. We check the jellied chicken feet for thickening: if a teaspoon of broth under your fingers is viscous, like liquid glue, then the dish is ready. If it happens that the liquid does not want to harden, add gelatin diluted in cold water, then cook for another 10 minutes. Cut two or three cloves of garlic lengthwise into slices, coarsely chop the parsley. Add these new ingredients to the viscous broth and cover the pan with a lid. Turn off the heat and let sit for five minutes.

Pour the broth into molds. When it cools to room temperature, put it in the refrigerator. Decorate the finished dish with carrot flowers and fresh herbs, and halves of boiled quail eggs. Serve jellied chicken feet along with mustard or horseradish. You can paint the surface of the dish with a mayonnaise grid. You can serve pickled vegetables as an appetizer with jellied meat.

And now some tips. Salt the broth intensively: once frozen, it will be just right. You can make the dish layered. When the broth has cooked for the required time, remove and remove the bones from the chicken legs. Pour the jellied meat into molds like this: put meat fibers on the bottom, and chopped garlic cloves on it. Fill it all with broth. If the dish, after standing in the refrigerator for several hours, is still not frozen, proceed as follows. We heat it and strain it. We send the meat back into the molds, and add half a spoonful of gelatin, previously diluted in 100 ml of cold water, to the liquid. Warm the broth over low heat, but do not boil. Then we pour the meat into the molds.