How to make chicken jelly with gelatin. Jellied chicken recipe with gelatin

Hello! Today we will cook chicken jellied meat. Winter is the most suitable time of year for preparing any aspic dishes. So let's look at a few recipes for making jellied meat.

Besides, the new year is coming soon. And many people will look for recipes according to which they will prepare this wonderful snack. It was this fact that prompted me to write today’s article. We will look at the most common and delicious chicken jellied recipes.

They prepare it in different ways: some people prefer to add pork or beef to the composition, some add turkey, while others even make assorted dishes. The same applies to gelatin. On this matter, everyone has their own point of view. One claims that its presence in the composition is simply necessary, while the other claims that gelatin is useless in jellied meat.

You and I will not argue or talk about this topic, because I want to show you different recipes, from which you will choose yourself. So, let's start figuring it out, and then cook.

How to make chicken jellied meat without gelatin

Is it possible to make jellied meat without gelatin? Can. And in general, I somehow never bothered about this before. I mean, I've never cooked with gelatin. In our house, as far as I remember, no one ever added gelatin to jellied meat, regardless of what it was made from.

And it always turns out very well, I tell you. So here is the first recipe in which we do not use this product.

  • chicken - 1.5 kg.
  • turkey thigh - 0.5 kg.
  • pork legs - 2 pcs.
  • onions - 1 pc.
  • carrots - 2 pcs.
  • bay leaf - 3 pcs.
  • mixture of peppers - to taste
  • garlic
  1. Soak chicken, turkey and pork legs in cold water for 2 hours.
    We do this so that all the blood comes out of the meat.
  2. Now drain the water and clean the pork legs of all excess.
    Cut them in half lengthwise and place them in the pan with the rest of the meat.
  3. Fill with clean water and place on high heat until it boils.
    The meat must be well covered with water, because it will evaporate.
  4. After the water boils, reduce the heat and skim off any foam that forms.

    Do not add anything to the meat until the foam stops appearing. It is important.

  5. Now you can add steel products. The first one we will have is the onion.

    Advice! Don't forget to wash the onion first and cut off the back. There is no need to remove the husk.

  6. Add peeled carrots, bay leaves and a mixture of peppers. If you wish, you can add a couple of clove buds.
  7. Cook the jellied meat for 5-6 hours over low heat.

    On a note! During the cooking process, foam may form, which must be skimmed off.

  8. After 1.5-2 hours of cooking, you need to add salt to the broth.
    Don't skimp on the salt. Let the jellied meat be a little salty. This is due to the fact that later, when we pour our broth into molds with meat, it will be a little bland. And to prevent this from happening, we need to add a little more salt.
  9. After 6 hours, remove the finished chicken and the rest of the meat into a separate bowl. We do the same with carrots.
  10. Separate the meat from the bone and cut it into small pieces (fibers).
  11. Place the chicken in deep plates (moulds) and fill with hot broth.

    On a note! To prevent anything extra from the broth from getting into the jellied meat, you can use a strainer.

  12. Cut the carrots into small pieces and spread them over the entire surface of the jellied meat.
  13. Now add the garlic, pressed with a garlic press or finely chopped with a knife.
  14. Cool and place in the refrigerator until completely frozen.

The jellied meat turned out to be very transparent, aromatic and incredibly tasty. Prepare for your health!

Agar agar in chicken aspic

Brown and red algae from the Black Sea work wonders! Agar-agar, an animal product of plant origin, created on their basis allows you to obtain a healthy, tender and aromatic chicken aspic.


  • onion and carrot;
  • chicken - 1.5 kg;
  • agar-agar - 40 g per 2 liters of water;
  • garlic cloves - 2 pcs.;
  • salt, bay leaf, pepper.


  1. Cut the carcass into pieces, place in a saucepan with filtered water, and heat to a boil. Pour out the first liquid, place the washed pieces of poultry in a clean bowl, fill the container with purified water. Dip the peeled vegetables into the broth along with a bay leaf, the desired amount of salt and allspice, and continue cooking.
  2. After the boil begins, reduce the heat intensity to a minimum and cook the chicken aspic for 40 minutes.
  3. Remove the bird from the broth, separate the meat from the bones, and chop it into small cubes. Cut the carrots in the same shape.
  4. Place 1 tbsp in strained broth. l. agar-agar, thoroughly mix the composition with a whisk, boil for no more than 2 minutes until the mass has a homogeneous consistency.
  5. Place a layer of meat in the mold, place carrot cubes and chopped garlic on top. Carefully pour in the broth, maintaining the “structure” of the laid out products. Place the cooled dish in the refrigerator.

The gelling “power” of agar-agar is many times greater than that of gelatin. After just three hours, the chicken aspic will completely harden and thicken.

Cooking chicken jellied meat with gelatin

The second, no less tasty cold recipe, to which we add gelatin and see what we get.

  • chicken breast - 600 gr.
  • carrots - 1 pc.
  • garlic - 2 cloves
  • gelatin - 40 gr.
  • broth - 1.5 l.
  • onion - 1 pc.
  • Bay leaf
  • peppercorns

That's the whole recipe. It will take you a little more time and effort to prepare than it seems from the description, but I am sure that you can handle it and everything will work out great for you.

How to cook jellied meat in a slow cooker

And again, modern household appliances are in use. If you follow the releases of this blog, then you probably noticed that in almost every issue I try to give recipes for preparing one or another dish using a slow cooker. Why not? After all, cooking in a slow cooker is a very easy and simple task.

If you can simplify the preparation of dishes, of course, provided that you have this miracle of technology available, then let's simplify. I suggest you watch a video review on this matter. Enjoy watching!

Chicken jelly recipe in a bottle

Do you want something unusual and festively beautiful? Prepare jellied meat not according to the standard recipe, but a little differently - using a plastic bottle that will serve as a mold.

In addition to the fact that it will turn out unusual, it is also very convenient to cut ready-made cold food into portions. It turns out something like a roll. Have you tried it? If not, then let's try.

  • chicken - 1 kg.
  • gelatin - 30 gr.
  • garlic - 4 cloves
  • salt pepper
  • greenery
  • plastic bottle
  1. Cut the chicken into small pieces. Rinse well. Salt and pepper.
  2. Place the chicken in a saucepan or frying pan, cover with a lid and put on the stove to simmer over low heat for 1 hour.

    Notice that we are not adding anything - no oil, no water, or anything else.

  3. Remove from heat and let cool.
  4. After this, separate the chicken meat from the bones into a separate bowl. We take it apart into small pieces.
  5. In a bowl, dilute gelatin with hot water (not boiling water). In general, it is better to read the instructions, as they may differ depending on the manufacturer.
  6. Stir until completely dissolved and combine it with the broth that was formed from the chicken.
  7. Add chopped garlic and herbs there.
  8. Also don't forget about salt and pepper.
  9. Next comes the most interesting part. We cut off the top of the plastic bottle and “throw” the meat into it.
  10. Now fill it with broth and put it in the refrigerator overnight.
  11. After the jellied meat has frozen, carefully cut the bottle with scissors.
  12. Cut into portions and serve cold.

See how beautiful it turned out. And most importantly, it’s convenient and very tasty. Bon appetit!

This brings me to the end of my review today. I hope you enjoyed this episode and share it with your friends. Well, I say goodbye to you until the next issues and wish you good luck!

What is a holiday table without jellied meat! This dish is one of the first on the menu list at celebrations. You can prepare very tasty chicken jellied meat. The dish turns out to be low-fat and is perfect for those on a diet.

To prepare jellied meat, it is important to choose the right product so that the consistency of the dish is appropriate. They mainly use legs, drumsticks, wings, the back of the carcass and cartilage.

Jellied meat from chicken is prepared faster than from pork and beef, so you can delight your family with this dish not only on holidays, but also on weekdays.


  • 3 black peppercorns;
  • 4 cloves of garlic;
  • two slices of lemon;
  • 600 g chicken wings;
  • 500 g chicken drumstick;
  • bulb;
  • 2 carrots;
  • salt, bay leaves;
  • egg;
  • 1.5 tbsp. l. gelatin.

Cooking step:

  1. Rinse the drumsticks and wings well, add water in a saucepan, add one peeled carrot and onion, and cook until boiling. Don't forget to skim off the foam. When the water boils, add bay leaves and peppercorns and salt. The jellied meat is cooked for about 4 hours. The meat should fall off the bones easily.
  2. Boil the second carrot and egg, cut into circles.
  3. Separate the finished meat from the bones, chop finely and place on the bottom of the jellied meat dish.
  4. Pour gelatin with cold water and leave to swell for 40 minutes.
  5. Strain the broth and add the prepared gelatin to it, put on fire. Gelatin should completely dissolve in the liquid. Do not bring the broth to a boil.
  6. Place chopped garlic, carrots, eggs, lemon slices, and herbs on the meat.
  7. Pour some of the broth into the pan to cover all the ingredients. Leave in the refrigerator for half an hour.
  8. After the first layer has hardened, add liquid until all ingredients are completely covered. Leave the jellied meat in the cold until completely hardened.

You can put the prepared jellied meat on a dish and decorate it beautifully, for example, with tomato roses.

How to make aspic from assorted meats


  • carbonade, chicken meat, boiled sausage - 150 g each;
  • pepper fruits of different colors - 3 pcs.;
  • olives (pitted) - 50 g;
  • carrot;
  • salt, coriander seeds;
  • gelatin - 30 g.


  1. Boil the chicken fillet for 20 minutes along with the peeled root vegetables. Salt and pepper the broth, skim off any foam that rises. Remove the meat from the pan and dip it in purified ice water for a second.
  2. Divide the cooled breast into medium-sized cubes. We cut the sausage, carrots and carbonate in the same shape. Chop the peeled peppers into smaller pieces, then scald with boiling water.
  3. Mix all the ingredients, add crushed coriander seeds, olive halves, spices and herbs. Place the ingredients in the refrigerator for an hour, then place them in small shaped molds.
  4. Combine the strained broth with the prepared gelatin mixture, fill the containers with cold cuts, and place them in the cold again.

How to remove food from a dish? We dip the pan into boiling water for a second, turn it over and easily, without damaging the integrity of the dish, “shake” it onto a plate. That's the whole secret!

Chicken and beef jellied meat

You can add other ingredients, such as beef, to the chicken jellied recipe. It turns out to be a tasty and satisfying meat dish. How to cook jellied meat from chicken and beef is described in detail in our recipe.

Ingredients for cooking


  • bulb;
  • carrot;
  • 500 g beef;
  • 1 kg. Chicken;
  • 4 cloves of garlic;
  • spices and herbs.


  1. Cover the meat with water. Simmer for about 3 hours, then add spices, garlic, salt, onion and carrots to the broth. The onion does not need to be peeled; the husk gives the broth a golden color.
  2. Strain the finished and cooled broth. Chop the cooked vegetables and the remaining raw garlic. Cut one carrot into semicircular pieces to decorate the jellied meat. Separate the meat from the bones and shred it using a fork.
  3. Place meat and carrots on the bottom of the pan. Large pieces of vegetables should be placed beautifully on the meat. Also add a few peppercorns, garlic and herbs.
  4. Fill everything with broth. If the liquid turns out cloudy, add a little vinegar. Let the jellied meat freeze well.

You can decorate the jellied meat at your own discretion. Add beautifully cut pieces of bell pepper, parsley, beautifully cut pieces of boiled eggs. You can put all the ingredients on the meat in a variety of variations. This chicken jellied meat looks very beautiful and appetizing in the photo!

Chicken aspic in a bottle


  • boiled eggs - 2 pcs.;
  • pickled green peas - 100 g;
  • poultry - up to 1.7 kg;
  • onion and carrot;
  • gelatin - 30 g;
  • walnut kernels;
  • bay leaf, herbs, peppercorns, salt.


  1. Boil the prepared chicken or its parts (fillet, drumsticks, wings, throat) until tender along with root vegetables and peppercorns. At the end of the process, add a bay leaf and salt.
  2. Divide the meat separated from the bones into pieces, mix with carrot cubes, chopped nuts, chopped herbs. Combine the strained broth with prepared gelatin.
  3. Cut off the necks of clean bottles, lay out the meat and vegetables, and pour in the jelly solution. We turn the containers over several times, distributing the broth between the products, and send the preparations to the refrigerator.

When the mass has hardened, carefully cut the bottle, remove the formed roll, place it on a beautiful dish, and decorate with herbs.

Chicken jellied turkey recipe

From two types of healthy and dietary meat, you get an appetizing jellied meat, which is prepared easily and without unnecessary hassle.

Required ingredients:

  • spices;
  • 2 carrots;
  • 2 onions;
  • 2 turkey drumsticks;
  • 500 g chicken;
  • 3 cloves of garlic;
  • bay leaf;
  • a pack of gelatin;
  • dried herbs;
  • 6 peppercorns.


  1. Pour the peeled onions and carrots, poultry meat with water, salt and cook until boiling, then reduce the heat and cook for about 3 hours. Always remove foam. Add bay leaf, herbs and pepper half an hour before the end of cooking.
  2. Separate the meat from the bones, chop finely, mix with chopped garlic and place in a mold. Strain the broth.
  3. When the liquid is still hot, add the already swollen gelatin and stir until completely dissolved. Pour the broth into the mold and let the jellied meat set.

Chicken aspic in a slow cooker


  • carrots and onions;
  • domestic chicken - from 2 kg;
  • gelatin - 40 g;
  • garlic (3 cloves), peppercorns (up to 10 pcs.), salt, laurel leaves.


  1. Remove the skin from the carcass and cut it in the usual manner. We place the bird in the bowl of the home unit, pour in bottled water (the maximum possible amount). Turn on the multicooker to the “Stew” mode and set the time to 4 hours.
  2. In 20 min. Before the end of cooking, add root vegetables, bay leaves, salt and pepper.
  3. We remove the bird from the container, disassemble the meat, place it in molds along with chopped garlic and diced carrots. Strain the broth, add the prepared gelatin, and pour the thick mixture over the products. Place the prepared food in the refrigerator.

Cover the forms with the frozen mass with lids, and cover the plates with film. The tastes and aromas of food must be preserved!

Jellied chicken and pork

If you can’t imagine jellied meat without pork, you can prepare a recipe for this dish using chicken and pork legs. It turns out to be a very successful combination. Chicken jellied meat with pork recipe step by step:


  • 2 l. water;
  • 500 g chicken meat;
  • 2 pork feet;
  • bulb;
  • carrot;
  • 6 black peppercorns;
  • fresh greens;
  • spices;
  • bay leaf.

Good afternoon.

People have different attitudes towards jellied meat. Many people consider it too fatty and high in calories, thinking that its main component is frozen fat. But this is a misconception. Collagen, a special protein found in ligaments and tendons, gives jellied meat its jelly-like shape. There is practically no fat in jellied meat - only about 4 grams per 100 grams of product. The rest is protein. When the jellied meat freezes, most of the fat rises to the top and forms a film on the surface, which it is advisable to remove.

So jellied meat is not only tasty, but also dietary and fits into almost any concept. Well, to make it as healthy as possible, I offer you several recipes for making jellied meat from the leanest meat - chicken.

Diet chicken aspic


  • boiled quail eggs - from 10 pcs.;
  • chicken fillet - 500 g;
  • carrot;
  • gelatin - 40 g;
  • fruits of sweet peppers of different colors - 2 pcs.;
  • salt, seasonings and spices.


  1. Boil broth from chicken fillet and carrots. Add salt, spices and seasonings.
  2. Cut the cooled meat into cubes. We divide the root vegetable into circles, which can be beautifully decorated in the form of daisies. We combine the components of the dietary aspic, add halves of shelled quail eggs and scalded cubes of peppers.
  3. Place the ingredients in transparent bowls. Prepare a jelly composition from gelatin and hot broth and pour into the filled molds.

The preparations only need to remain in the cold for a few hours in order for a very healthy and unusually beautiful dish to appear on the festive table.

How to cook chicken jellied meat with gelatin

Gelatin is used in making jellied meat if you take meat completely without bones or with a very small amount of them. In this case, your broth will have almost no collagen (since there is practically no collagen in clean meat) and it will not take on a jelly-like form when cooled.

It's not good or bad, it's just a slightly different way of cooking.

Ingredients for 1.5 liters of broth:

  • 600-700 g broiler breast on the bone
  • 1 boiled carrot
  • 2 cloves garlic
  • 40 g instant gelatin
  • 2 bay leaves
  • 4-6 pcs black peppercorns
  • 1 medium onion


1. Boil the chicken in a saucepan with 1.5 liters of water. We do this for 2-2.5 hours on the lowest heat. Don't forget to salt the broth. In the same pan, along with the chicken, put the bay leaf, pepper and onion.

The first rule for obtaining a clear broth: there is no need to peel the onion, put it whole, removing the peel that easily comes off

2. Boil the carrots too. This should be done separately from the chicken in another pan.

The second rule of clear broth: vegetables (except onions) are boiled separately, and the foam formed during the cooking process of meat must be constantly removed

3. Separate the boiled chicken into fibers.

4. Grate the carrots on a coarse grater, crush the garlic through a garlic press.

5. Mix the chicken with carrots and garlic, put it in prepared forms. If desired, the jellied meat can be peppered a little at this stage.

6. Take 1 ladle of warm (not hot) broth and pour gelatin into it. Dissolve it by thoroughly mixing.

7. Then pour the gelatin into the pan with the broth and beat everything well with a whisk.

8. Pour the broth into the molds with the meat.

9. Done. Place the molds in the refrigerator for 2.5-3 hours.

After this, it will acquire the desired consistency and can be eaten.

Bon appetit!

Cooking without adding gelatin


  • "village" rooster;
  • onion and carrot;
  • garlic cloves (3 pcs.), salt, pepper, laurel leaf.


  1. To obtain aspic without adding gelatin, you need to buy an “old” domestic cockerel, which was lucky enough to “live” to 4 years or more. Store-bought poultry will not do!
  2. We wash, clean, gut the carcass in the usual manner, place it in a saucepan with 3 liters of bottled water (cold!). This time we do not pour out the first liquid, since we need to get the richest broth.
  3. After the boil begins, add the peeled onion, salt, carrots, pepper and bay leaf. Remove the gray foam and set the heating temperature to the minimum setting. We must comply with this requirement in order to obtain a clear broth. The cooking process takes at least 6 hours!
  4. We take the bird out of the pan, separate the meat from the bones, and chop it into pieces of the desired size.
  5. Place the chicken mixture in the prepared bowl, combine with chopped garlic and chopped carrots, and pour in the strained broth.

Place the cooled rooster aspic in the refrigerator for final hardening. Serve the dish with mustard, horseradish or your favorite hot sauce.

Recipe for transparent jellied chicken legs without gelatin

As I already said, if we want a jelly-like consistency, then we need to take the most bony part. These are the legs of a chicken. So we will make jellied meat without gelatin from chicken drumsticks.


  • Chicken legs - 5-7 pieces
  • Carrots - 1 pc.
  • onion - 1-2 pcs
  • Black pepper - 10-12 peas
  • Bay leaf - 3-5 leaves
  • Salt to taste
  • Garlic - 1-3 cloves


1. Wash the chicken legs in running water, put them in a saucepan and fill with 1.5 liters of water. Add the unpeeled onion, pepper, salt and bay leaf. Bring to a boil over high heat, then reduce it to low, cover with a lid (not all the way) and cook for 3 hours.

Don’t forget to look under the lid for the first hour and skim off the foam.

2. After 3 hours of boiling, a little more than 0.5 liters of broth will remain. We take the meat out of it, filter the broth itself through a sieve and add garlic, grated on a fine grater.

3. Peel the carrots and boil them in a separate saucepan. Then cut into circles and place on the bottom of the mold into which the jellied meat will be poured.

4. Place chicken meat on top, which has been removed from the bone, skin removed and finely chopped.

5. And fill with broth.

6. When the broth has cooled to room temperature, put the jellied meat in the refrigerator. Preferably 12 hours. Without gelatin, it hardens noticeably longer.

7. After 12 hours, the jellied meat is completely frozen and ready to eat.

Please note that when using chicken meat, practically no fatty film is formed on the surface.

Jelly from chicken legs (feet) and breast

Chicken feet also make an excellent aspic, because it is this part of the chicken that contains the maximum amount of natural gelatin. This will allow you to get a dense, tight jelly without adding unnecessary components - everything is exclusively natural!


  • Chicken feet – 2 kg
  • Backs – 800 g
  • Carrots – 3 pcs.
  • Onion – 3 pcs.
  • Garlic – 2-4 heads
  • Spices (mustard seeds, black pepper and sweet peas, red hot pepper, bay leaf, salt to taste)


  1. We cut off the claws from the paws, remove the skin-stockings (it is better to first pour boiling water over the raw materials, then the process will go faster). Wash, clean, place in the selected pan.
  2. Add washed breasts to them.
  3. Fill with cold water, after boiling, skim off the foam.
  4. Add peeled onions, carrots, spices, and salt to taste (note that the water will boil away a little during cooking and become saltier).
  5. Cook for 5-6 hours (if the meat is old, you will need more).
  6. We take out the ingredients, cool slightly, disassemble the meat, do this quickly, before the chicken has cooled down, also heat the broth over low heat.
  7. Squeeze the garlic into the meat, mix, and place in containers.
  8. Pour in the broth, straining through a sieve.
  9. Cool on the counter, transfer to the cold, and try after hardening.

Jellied chicken feet

Well, we got to the very, very bony part - the paws. This is a very good option, in which the jellied meat will turn out one hundred percent. But you can’t get by with paws alone; there’s almost no meat in them.


  • Chicken feet - 300-400 g
  • Chicken legs 2-3 pcs
  • Onion - 1 head
  • Bay leaf - 5 pcs
  • Black peppercorns - 6-8 pcs.
  • Garlic - 2-3 cloves
  • Salt - 1 tbsp


1. Cook the legs and legs over low heat for 3 hours. Pour water into the pan so that it covers the meat by 2 fingers. There is no need to worry about the exact quantity. Immediately add one onion and add salt.

Don’t forget to remove any foam that forms during the cooking process.

An hour before the end of cooking, add bay leaf and black pepper.

2. Take the cooked meat out of the pan, remove the pulp from the bones and cut it into small pieces.

3. Add finely grated garlic to the meat and mix everything thoroughly.

4. Place the meat in the prepared form and pour in still hot broth.

If you want the jellied meat to be transparent, first pass the broth through a fine sieve or cheesecloth

5. When the broth has cooled, put the pan in the refrigerator. When using chicken feet, quite a lot of collagen is released into the broth, so the jellied meat will be ready in 2-3 hours.

Chicken fillet aspic

  • Preparation time: 2 hours (+ hardening time).
  • Number of servings: 4-6 persons.
  • Calorie content: 53 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian, European.
  • Difficulty: medium.

The next option on how to prepare a delicious and simple dinner or lunch is chicken breast aspic. The ingredients for this cold appetizer are available in any store, and it is quick and easy to make. You can decorate the dish with any vegetables, herbs, legumes. Garlic and black pepper add a piquant flavor to it. It is recommended to cook meat and vegetables in advance, which will speed up the cooking process.


  • boiled fillet – 160 g;
  • gelatin – 10 g;
  • chicken broth – 250 g;
  • bell pepper – 1 pc.;
  • boiled carrots – ½ part;
  • salt pepper;
  • fresh herbs to taste.

Cooking method:

  1. Pour gelatin over the cooled broth, mix the ingredients well, leave for 10 minutes.
  2. Heat the container with gelatin in a water bath until it completely dissolves. Cool.
  3. Cut the salad pepper into rings and place evenly on the bottom of a deep plate.
  4. Place shredded poultry meat on top.
  5. Next - sprigs of greenery, carrot circles.
  6. Carefully pour the broth over the ingredients and place in a cool place overnight.

How to make jellied chicken and pork leg

If you want the jellied meat to be more rich, you can mix chicken with pork. Please note that the fat film with this option is much larger.

Ingredients for a 5 liter pan:

  • Pork hooves (feet) - 2 pcs.
  • Chicken fillet – 3 pcs.
  • Chicken ham – 2 pcs.
  • Onion - 1 pc.
  • Carrots - 1 pc.
  • Black peppercorns
  • Bay leaf


1. Place the pork legs, well cleaned and washed in running water, along with the legs and fillets in a saucepan.

We also put peeled carrots and unpeeled onions there. Add 2 tablespoons of salt and 5-6 peas of black pepper.

2. In the first 30-40 minutes, foam will form, which must be removed.

The broth should sit on the fire for exactly 5 hours. At the same time, it should not boil, but simply simmer, so try to make the fire as low as possible. Do not cover with a lid!

3. When the specified time has passed, throw a bay leaf into the pan, cover the pan with a lid and leave it to cool for 30 minutes.

4. When the broth cools down, a film of fat will appear on its surface. It needs to be removed.

5. Take the meat out of the broth, let it cool slightly and disassemble it into pieces of the desired size using a fork. This will not be difficult to do, because in 5 hours the meat will be completely boiled.

6. Cut the carrots into half rings and place them on the bottom of the prepared forms. You can also add greens.

7. Place the meat in the mold, filling it one third full.

8. Pour the broth into the molds.

Ready. All that remains is to put the molds in the refrigerator and after 6-8 hours the tasty and tender jellied meat is ready.

Chicken aspic with gelatin and mayonnaise

Let's try to prepare an equally interesting aspic with an interesting combination of mustard, mayonnaise and chicken flavors

We will need:
  • Chicken – 1 pc. (up to approximately 2 kg)
  • Carrots – 2 pcs.
  • Onion – 2 pcs.
  • Gelatin – 2 tbsp. l.
  • Salt, allspice, to taste
  • Mayonnaise – 5 tbsp. l.
  • Garlic – 2 cloves
  • Processed cheese – 2 pcs. (100 g each)
  • Grated horseradish (any brand) – 2 tbsp. l.

Wash the chicken and cut it into pieces, you can just cut it in half

Place in a saucepan and fill with cold water until it is completely covered.

Place on the fire and bring to a boil. Remove the resulting foam, add salt and pepper, put onions and carrots in the pan. Vegetables will intensify the flavor and color of the aspic

The chicken should simmer over low heat for about an hour, but it is better to judge the meat by tasting it for taste and toughness. Remove the boiled meat from the pan and let it cool.

Let's make the broth: strain through a fine sieve, pour a little into a glass or cup

Add gelatin and stir well. If you get lumps and the gelatin is not completely, you can put it in the microwave for a few seconds. Add mayonnaise and horseradish, stir until completely dissolved

Place garlic and chopped meat in the mold, add grated cheese and pour in aromatic broth. Top can be decorated with dill and boiled carrots

Place in the refrigerator until completely frozen. Try making this version of aspic and it will definitely become the highlight of your table.

Video recipe for making jellied meat in a slow cooker

Each of the recipes shown is good in its own way. One saves time, the other saves money. But they are all equally good. Try it, you will definitely like it.

Stock up not only on food, but also on time and patience. There is no express method here if you want to maintain 100% naturalness and achieve an ideal result. Homemade jellied chicken or other poultry, unlike traditional meat-based jellied meat, after hardening, attracts with a golden hue. Of course, you can also put an unpeeled onion in a regular one for coloring, then strain the liquid three or four times, remove all the greasy film. But would you agree that the difference in color/taste between meat and chicken broth is noticeable?

I will repeat the common calculation of proportions. One kilogram of poultry requires two liters of water. The broth is not covered, kept at continuous low bubbling over high heat (about 3-4 hours) and evaporated until the volume is reduced by one and a half to two times. Proper chicken jellied meat without pig ears, tails and hooves. Therefore, in order to cook a stable jelly, you cannot do without lean fillet - stock up on the whole carcass or, in addition to the legs, thighs (parts on the bone), take the paws (for a sufficient amount of gelling substances).

Cooking time: 300 minutes / Number of servings: 10

Preparing a holiday: chicken aspic for the New Year and other celebrations

And here, finally, is the festive version of aspic. To turn this generally simple dish into a real culinary masterpiece and even a 3D painting, you need to take a little more ingredients, and also... ordinary chicken eggs.


  • 300 g chicken;
  • 1 liter of water;
  • 30 g gelatin;
  • 10 eggs;
  • carrots and onions – 1 piece each;
  • canned peas and corn - 2 tablespoons each;
  • bell pepper (preferably red) – 1 piece;
  • 150 g ham (optional);
  • spices to taste.

This recipe for making chicken aspic with gelatin is in many ways similar to the previous ones, however, the design of the finished dish (as shown in the photo) is completely different.

How to cook chicken aspic - recipe step by step:

Step 1. Cook the chicken broth, add carrots and onions to it, which we immediately remove after cooking: you can say goodbye to the onions, but the carrots will still come in handy.

Step 2. Meanwhile, take raw chicken eggs (the color of the shell does not matter, since it is thrown away anyway) and make a small hole with a knife from the blunt (more rounded) end.

To do this, carefully hit the egg on the table and peel off a little of the shell so that the diameter of the hole is no more than 2 cm. Through this hole you need to drain or blow out the contents of the egg - it will not be needed.

Step 3. At the same time, while the broth is boiling, prepare all the other ingredients - cut the vegetables, ham into equal cubes and take out the corn and peas.

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