How to cook jellied meat: 3 recipes

Jelly, aspic or aspic - a traditional dish of Russian cuisine, especially popular in winter. You may not dare to cook it, but today we will prove that there is nothing complicated about it. Yes, and we selected recipes for every taste - from three types of meat, fish and chicken.

400 calories

How to cook jellied meat: 3 recipesHow to cook jellied meat: 3 recipes

Jellied meat of three types of meat

The classic recipe for jellied beef shank, pork drumsticks and chicken. You don’t even need gelatin.

How to cook jellied meat: 3 recipes

COOKING TIME :

540 minutes

NUMBER OF PORTS:

15 servings

Ingredients

Pepper (sweet pea)

1 tsp

Pepper (ground black)

1 tsp

Cooking process

  1. Wash the meat in cool water and soak for 6-8 hours .
  2. Pour the meat with clean water and place the pan on medium heat. After boiling, cook the meat on low heat for 7-8 hours. Do not cover the pan with a lid. Remove foam and grease as they appear.

  3. After 2-3 hours of cooking, add carrots, parsley root, onion and garlic to the pan.
  4. One hour before the end of cooking, add two types of pepper and bay leaf to the pan.
  5. Once the meat is ready, remove it from the pan and transfer it to a plate. Salt the broth. Get vegetables - they can be thrown away.

  6. Disassemble the meat into pieces and put in a mold. Pour in broth and let cool at room temperature.
  7. Put the jellied meat in the refrigerator for complete solidification.

120 calories

How to cook jellied meat: 3 recipesHow to cook jellied meat: 3 recipes

Choose fish for this recipe depending on your taste preferences - carp, zander or pink salmon.

How to cook jellied meat: 3 recipes

COOKING TIME :

180 minutes

NUMBER OF PORTS:

6 servings

Ingredients

Pepper (sweet pea)

3 pcs.

Cooking process

  1. Wash the fish, clean them from scales and cut them into pieces.
  2. Transfer the fish to a large pot and fill with cold water. Bring to a boil, salt and add spices. Cook the fish for 30 minutes.
  3. Remove the fish from the water, cool, remove the bones, divide into pieces and transfer to the jellied mold.

  4. Grate the carrots, finely chop the onion, celery root and parsley. Add vegetables to the fish.
  5. Dilute 25 g of gelatin in 100 ml of water.
  6. Add dissolved gelatin to the cooled broth, mix and fill the fish.
  7. Close the dishes with a lid and put in the refrigerator for the night.

  8. Garnish the finished jelly with olives or olives, season with lemon juice and serve with horseradish or natural yogurt.

220 calories

How to cook jellied meat: 3 recipesHow to cook jellied meat: 3 recipes

Jelly from chicken thighs turns out more tender and not as fatty as a classic recipe of several types of meat.

How to cook jellied meat: 3 recipes

COOKING TIME :

180 minutes

NUMBER OF PORTS:

6 servings

Ingredients

Pepper (sweet pea)

5 pcs.

Cooking process

  1. Pour water into a large saucepan, add salt and bring to a boil .
  2. Wash the chicken.

    Once the water has boiled, put the chicken in a pan and simmer until simmering.

  3. After boiling, drain the water, fill the chicken with clean water and continue to simmer.
  4. Cut the onions, grate half the carrots and add to the broth.
  5. Chop the garlic and add together with allspice and bay leaf to the pan.
  6. When the chicken is ready, strain the broth.

    Put the meat on a plate.

  7. Add the gelatin to the broth and mix until it is completely dissolved.
  8. Remove the skin from the chicken, separate the meat from the bones and chop finely.
  9. Cut the second half of the carrots and add the meat to the broth. Stir, fill in the jelly dish and put in the refrigerator until completely frozen.

  10. Chop the jelly in portions, sprinkle with herbs and serve with mustard.
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