Chicken jelly with gelatin

An interesting presentation determines the interest in the dish. We suggest you decorate your jellied meat in an original way for a festive table. One little secret: you need a plastic bottle for this.

Jellied meat with light chicken meat always takes pride of place on the festive table. For its delicate texture and great taste, it is often considered a delicacy.

A natural source of collagen is good old jelly. The recipe for this dish is very simple. To be sure that the broth solidifies, you can use gelatin.

Many consider jellied meat to be a high-calorie fatty dish. However, you can prepare it in such a way that it is light and dietary. To do this, we use chicken breast, and add gelatin as a gelling component. If you wish, you can also put any vegetables and spices to taste in the jellied meat. In this recipe, we offer a neutral flavoring option - this one will definitely fit into any diet.

There is absolutely nothing complicated in making homemade jellied meat. The hardest part is to endure the waiting time while the meat is slowly boiling in the broth. This nutritious dish is prepared from various types of meat. It is important to use parts with bones and cartilage as they contain gelling agents.If we are talking about chicken, then we suggest adding gelatin as well - in this case, no other additional additives are needed, and the appetizer will definitely solidify to a solid state.

Chicken jellied meat can be prepared for a festive table as an appetizer, and as a hearty snack for future use for several days. Agree, it is convenient to get a plate of nutritious jelly out of the refrigerator and have a quick meal. It is convenient to boil chicken in broth in a multicooker - the process does not require control, you just need to prepare the products and set the appropriate program.

Jellied meat is an excellent dish both for an everyday table and for a festive one. You can prepare it in advance and for future use, and then serve a snack at the right time. We will cook this version of this popular dish from chicken and shank - the taste of the broth turns out to be very rich and pleasant. Many people complain that there are problems with the jellied meat freezing, so we add gelatin. Considering that the shank itself contributes well to the gelling of the broth, you will need a little gelatin - a small amount for safety net.

If you want to make jellied meat from pork and chicken, but pork leg is not available, you can solve this problem with the help of gelatin. Boil the meat as usual, and add the dissolved gelatin granules to the broth - the jellied meat will set well after cooling. The frozen broth will cut well and will be somewhat reminiscent of aspic.

For this recipe, we suggest using legs or thighs - this meat is more juicy, which feels very good in the finished jelly. To set off tender chicken and add bright colors, when assembling jellied meat, add green peas and slices of carrots - the dish takes on a completely different look! And when serving, do not forget about fresh herbs.

Light but nutritious chicken jelly with added gelatin. For saturation, be sure to use parts of the bird with bone, for example, the drumstick or thigh. Let's take carrots for brightness and attractiveness, and garlic for flavor. Jellied meat can be formed both in large forms and in portions. In the latter case, the dish looks more festive and interesting.

We offer to cook chicken and beef jellied meat. We use the whole chicken carcass for this. We also take a beef shank - a bone with a joint. It is important to boil the raw materials at a minimal boil so that the broth remains clean and transparent. We use boiled vegetables, herbs and eggs for decoration. Such jellied meat is well suited as a cold snack, as well as a hearty and healthy snack.

For jellied meat, you can use any meat to taste and desire. Even if the fillet selected, for example, does not provide a natural solidification of the dish. For this, we additionally use gelatin. Such jellied meat turns out to be transparent and light, but at the same time nutritious and satisfying.

Aspic is a national dish of Russian, Belarusian and Ukrainian cuisine. Jellied meat is an appetizing dish made from thickened meat broth with pieces of meat. Today I want to share a wonderful recipe for a hearty rich jellied pork shank with gelatin. Be sure to prepare a snack and treat your loved ones.