All the real hostesses on the eve of a big holiday or celebration traditionally begin to prepare a tasty, rich jelly. Previously, it was brewed solely from meat and pits of pork or beef. But we want to offer you a couple of recipes for cooking jelly from a bird, and in particular from a chicken. And do not even think that suddenly it will not stop! Believe me, this jelly freezes perfectly, besides, its taste is much more gentle, and the broth is more transparent and more beautiful. So, let's tell you how to cook a wonderful, delicious jelly from a chicken.
The recipe for jelly from pork legs and chicken without gelatin
Ingredients:
- chicken carcass - 1 piece;
- pork legs - 2 pcs .;
- onions - 2 pcs .;
- a stalk of celery - 1 piece;
- carrots - 1 piece;
- sweet pepper - 6-8 pieces;
- laurel leaf - 4 pieces;
- large salt - to taste.
Preparation
Pork legs are soaked in large amounts of water for at least three hours. Then, these legs are cut into 2-3 large pieces and put them on the bottom of a large, deep pan. On top of these pieces lay out the spices. We do not soak the chicken, but rinse it well, cut it into 4 pieces and put it into a pot with legs. Fill all with water no more than five centimeters from the last edge of a piece of chicken. We watch, so as not to miss the boiling of the broth and remove the foam that has risen above it. Cover the pan with the lid slightly shifted to the side. We cook jelly for four hours, at the lowest heat. After adding to it cleaned fresh carrots, unpurified, but washed onions, stalk of celery and salt all individually to taste. In the same fire mode, we cook everything for about 60 minutes. Then we set aside, we cool slightly, take out meat and take it in small torn pieces. At the bottom of the molds or trays, we place the boiled carrots cut into cubes, followed by the prepared chicken meat, pour all the gauze strained through several layers of broth and set it in the cold for complete hardening.
A recipe for jelly from chicken and turkey with gelatin in the multivariate
Ingredients:
- calf shank - 1 piece;
- chicken wings - 500 g;
- chicken drumsticks - 800 g;
- large salt - to taste;
- onion - 2 pieces;
- dill umbrellas - 2 pieces;
- gelatin - 1 pack.
Preparation
We cut the prepared (washed) shank turkey into 2-3 parts and stack its pieces on the bottom of the multivark. On top of the turkey we also lay out prepared wings and chicken legs. Add the dill umbrellas to the meat and put one onion just well washed, without removing the husks, and the other is cleaned and stacked cut in half. Fill