Chicken jellied chicken legs: benefits and harms

Preparing a delicious dish with a healing effect means giving the best gift to your guests who attended your holiday feast. When, if not on holidays, should you prepare everyone’s favorite jellied chicken legs, which, moreover, has a positive effect on health. Even though preparing jelly takes a lot of time and effort, it’s still definitely worth pleasing your family with a delicious homemade treat.

The most common way to prepare jelly is by boiling it in a saucepan. This method does not require any special skills; the only thing that is important is the right set of ingredients and a proven recipe. In order not to deviate from tradition and create a truly classic holiday treat with excellent taste, we bring to your attention a simple recipe for making chicken leg jelly.

Chicken leg jellied meat: classic recipe

Ingredients

Chicken feet – 450 g + –
Drumsticks – 650 g + –
— 3 cloves + —
- 1 tsp. + —
- 1 PC. large size + —
- 1 PC. + —
— 2-3 pcs. + —
— 6-8 peas + —

Preparation

The most important process for this recipe is the well-processed main ingredients of the cold dish - drumsticks and legs. Therefore, we begin the preparation with their preparation.

1. You must first remove the claws from the paws (with a knife or kitchen scissors).

2. The next stage is blanching the chicken limbs (soak the legs in boiling water for 1-2 minutes), which will help to quickly remove the top layer of skin.

3. Then place the prepared paws and drumsticks in a saucepan into which we pour cold water (2-2.5 liters). If you pour hot water over the meat, you get a cloudy broth and the same aspic.

4. Place the pan with the chicken on the stove and wait for the water to boil. As soon as the water begins to boil, drain the liquid and pour in a new portion of clean water instead. Then put the pan back on the fire. During this period, add bay leaf and black peppercorns.

After boiling again, reduce the heat and leave the broth to simmer.

5. It’s hard to imagine jellied chicken feet without carrots and onions. Therefore, we begin to prepare the vegetables for cooking: we clean them, and then add them entirely to the chicken broth after a couple of hours of boiling.

4. If foam begins to form during the cooking process, we carefully remove it with a slotted spoon. And we do this throughout the entire cooking process, which should last at least 3.5 hours.

5. At the end of cooking, salt the dish: for this we take 1 tsp. salt, but depending on your taste preferences, you can take more, for example, 1.5 - 2 tsp.

6. When the broth is cooked, strain it using a fine sieve, and separate the meat from the bones. After this, we throw away the bones, and along with them, the onion, cooked in the broth.

7. Cut the garlic and boiled carrots into large quarters, and carefully split the meat with your hands.

8. Next, take trays (2 pieces), in which the “cold” will freeze, and place the meat evenly along the entire bottom. We put a layer of carrots on top, then lay out the garlic, and also distribute them evenly among the trays.

9. Fill the entire contents with broth and place the trays in the refrigerator. After 1-2 hours, the chicken paw jelly will reach the required consistency and can be served at the holiday table.

Homemade jellied meat should be served in portions, accompanied by horseradish or spicy mustard. You will get a rather unusual taste of a dish familiar to many.

You can eat jelly along with the main dishes, or you can enjoy the aroma and taste of a cold treat without eating it. After all, it is precisely for the simple classic taste that jellied meat is so appreciated and loved.

You can prepare delicious jelly not only by the traditional method of cooking in a pan. The dish is no less appetizing if you cook it in a slow cooker. So, if you have this innovative miracle of technology in your home, you can safely use it in preparing jellied chicken leg joints.

Ingredients

Legs – 5 pcs. large size.
You can add chicken necks and heads - 2-3 pieces each.
Hams – 3 pcs.
Garlic – 5 cloves.
Carrots – 1 pc. (large).
Salt – 1 tsp.
Bay leaf – 3 pcs.
Black peppercorns - 6-8 pcs.

Secrets of the Cook

If you are planning to prepare jelly from chicken legs, then you can easily add necks, heads, tails, etc. to the dish. This “cold” option is considered economical; you will spend a minimum of money on it, but will not lose at all in the taste of the dish. Moreover, the necks will add special tenderness and softness to the jellied meat, and the tails, paws, and heads will help the jelly to harden faster, without the help of gelatin.
All chicken parts that will be used when preparing “cold” must be fresh and well washed. This is especially true for chicken legs. They must be thoroughly cleaned with a knife to remove skin, film and claws.
The prepared jellied meat should be stored in a cool place, preferably no longer than 3-4 days. Otherwise, the dish may spoil or begin to lose its special taste.

That's all the secrets of preparing the famous holiday dish. You won’t be ashamed to show off your jellied chicken feet, cooked according to the recipes we provide, to your family and friends. Cook for your health, and most importantly, eat with pleasure.

Enjoy your meal!

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.

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

Preparation:

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!

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.

Ingredients:

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

Preparation:

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.

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.

Ingredients:

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

Preparation:

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.

Recipes for healthy jellied meat

There are a lot of recipes for making aspic (jellied meat, jelly), but they are all quite simple and preparing a healthy dish at home is not difficult.

For the treatment of joints and ligaments, the most effective are jellied chicken feet, as well as “classic” ones made from beef.

Recipe using chicken feet

To prepare this aspic you will need:

about 700 grams of chicken legs, 500 grams of rooster legs or fillets;
black peppercorns. You will need about 15-20 pcs;
garlic, approximately 3-4 small cloves;
one carrot;
3 bay leaves;
parsley, a small bunch;
a tablespoon of salt.

First you need to place the paws in a container and pour water into it, leave everything for 2-3 hours. Then they are thoroughly washed and placed in a deep saucepan. Carrots, cut into 3-4 parts, and onions are also added there.

The meat (legs) along with vegetables are sent to the stove and simmered over low heat for at least three hours.

After boiling, it is important to remove all the foam that has formed in order to obtain a clear broth. The finished dish is removed from the heat and filtered. The bulb is thrown away, the paws are also no longer needed.

The meat is separated into fibers and left on the stove for about 40 minutes. Then finely chopped garlic is added and the liquid is left to infuse.

After cooling, it should be poured into molds and placed in the refrigerator to harden.

The finished aspic is decorated with carrots, parsley and rings of boiled eggs.

Read whether swimming is good for weight loss.
And here is information about whether it is normal for bruises to remain after an anti-cellulite massage.
Follow the link for tips on choosing sugaring paste for home use.

Jellied meat recipe using beef

Beef jelly is often used in the treatment of joint pathologies. To begin with, it is important to prepare all the ingredients needed for cooking.

You should buy beef on the bone (you can use a leg). In order for it to fit into the saucepan, it should be chopped into pieces. You will also need:

onion;
a little salt;
bay leaf;
carrot.

The entire process of preparing beef jellied meat is not very different from chicken jellied meat and consists of a sequence of the following steps:

To begin with, the meat is thoroughly washed, placed in a pan, which is then filled with water.
Everything is sent to the stove, brought to a boil and the resulting foam is removed. Then cook the meat over low heat and with the lid closed for 7-8 hours.
An hour or two before the end of cooking, add carrots and unpeeled onions. Everything is thoroughly washed beforehand. After this, the jellied meat is cooked until the vegetables are ready. Then add a bay leaf, salt everything to taste and cook for about 15-30 minutes.
When everything is cooked, remove the pan from the heat, remove the meat and vegetables. The meat is carefully removed from the bones, and the broth is filtered.
The carrots and meat are finely chopped, garlic and black pepper are added to taste.
Everything is laid out on deep plates and the resulting broth is poured on top. To thicken, everything goes into the refrigerator.

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

Preparation:

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.

How to cook delicious beef jellied meat, detailed recipe

To prepare a delicious beef jelly you will need:

beef leg - 2 pcs;
beef bones and cartilage - 1.5 kg;
beef pulp - 0.5 kg;
onion - 2 pcs;
carrots - 1 piece;
bay leaf - 2 pcs;
5 peas of different peppers;
garlic - 1 head;
parsley root;
salt;
water.

Wash the meat thoroughly and chop the legs into small pieces. Place the meat ingredients in a pan and fill with water so that its level is 5 fingers higher than the meat. Place on medium heat.

When cooking beef jelly, it is important not to miss the moment of boiling water, otherwise it will turn out cloudy and not so appetizing in appearance, although its taste will still remain excellent.

After boiling, reduce the heat to a minimum, remove the resulting foam with a slotted spoon, cover with a lid and cook for 5 hours.

After 5 hours, add salt, bay leaf, peppercorns, parsley root and peeled vegetables to the pan. Cook for another 1 hour.

Remove the pan from the heat. Remove meat and vegetables from the pan. Strain the broth through a double layer of gauze.

Grate the garlic or put it through a press, mix with the chopped meat, after removing the bones. Place the meat in a jellied container and fill it with broth. Leave at room temperature and once the jelly has cooled, transfer it to the refrigerator.

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.

Not everyone knows that jellied chicken feet are very beneficial for joints. And yet, this is really true, and if you eat this dish more often, you can prevent the development of many diseases and treat existing ones. Preparing jellied meat is not at all difficult, and almost every housewife can cope with it.

In addition, you will need ingredients that are affordable. The only thing: you still need to take some meat to the paws. Then the jelly will turn out more tasty and satisfying. Chicken is ideal, but you can also use turkey or, for example, beef.

Contraindications and restrictions

However, when consuming jellied chicken feet, moderation should be observed, since even this healthy dish has its negative sides.

Jellied meat has a very high cholesterol content, which negatively affects the condition of vascular tissue. Therefore, if jelly is abused, plaques and blood clots may appear in the vessels, leading to serious diseases of the heart and brain.
All kinds of dressings are often served with jellied meat. In particular, garlic can provoke some liver diseases.
Jellied broth contains growth hormone, which doctors consider the main cause of various inflammatory processes. This hormone can also cause tissue hypertrophy.

Moderate consumption of jellied chicken feet will only benefit the entire body and relieve serious joint diseases. Learn more about the jellied meat recipe and its benefits in the video in this article.

Method for preparing jellied chicken legs

In this case, the recipe for jellied chicken legs for joints is as follows. You need to prepare all the necessary ingredients in advance. If the meat is frozen, allow it to thaw completely naturally.

Many housewives have no idea how to properly clean chicken feet for jellied meat. There is one secret that simplifies this procedure. You need to put the paws in a pan and pour boiling water over them. The water should completely cover them. After a few minutes, the skin will soften and it will be much easier to remove. To do this, use a knife or a stiff brush. The nails from chicken feet also need to be trimmed.

Half a chicken carcass is removed from everything foreign, washed, then placed in a pan, where the legs, onions and carrots are also sent. All this is filled with water until completely covered. Then you need to put the future jellied meat on the stove and bring to a boil. Be sure to reduce the noise. An important question: “How long does it take to cook jellied chicken feet?” This process will approximately take about three hours. The jellied meat should simmer over low heat. Violent boiling should not be allowed.

When everything is almost ready, the vegetables, meat and paws are removed from the broth, and only after that the liquid needs to be salted. It needs to be boiled for another five minutes. The legs and carcass should be allowed to cool, then carefully separate the meat and place in containers. Pour the broth here.

The future jellied meat is cooled to room temperature, then sent to the refrigerator. After about six hours it will already harden. You can decorate the finished dish with carrot slices and herbs.

Jellied meat for joints

Chicken feet look unappetizing, but you can cook delicious jellied meat from them

It’s clear that people don’t eat fresh chicken feet. Moreover, they are completely useless for health, because collagen is released from the product only during heat treatment. There are several effective recipes for preparing chicken feet for joint health, which have been used for many centuries in folk medicine.

First of all, it is recommended to pay attention to the recipe for making jellied chicken legs for joints.

The paws should be thoroughly washed under running water and the skin removed. It is quite difficult to do this the first time, but the skill is developed quickly.
The cleaned paws must be placed in a saucepan, filled with water, left for 5 minutes, and then rinsed. Afterwards, the paws are soaked again and washed after a few minutes. You need to repeat the manipulation 3-4 times.
To cook jelly from chicken feet for joints, you need to place the prepared product in a large saucepan and add several liters of water. For 4 liters of water you need to take 500 g of paws.
How to cook chicken legs for joints depends on the amount of jellied meat. On average, the product should boil for about 8 hours. Determining readiness is very simple - if the cartilage moves away from the bones on its own and becomes soft, then the dish is almost ready.
The next step is to add spices to the jellied meat. Here everyone can give free rein to their imagination, because any spices are added in accordance with personal preferences. Usually crushed garlic, allspice, and bay leaves are used. The dish must be salted.
After adding the spices, the broth should simmer for another 30-40 minutes, and then it can be removed from the heat.

Jellied chicken feet: benefits and harms

And now briefly about the benefits of jellied chicken feet. This is explained by the fact that it contains a large amount of collagen, as well as special mucopolysaccharides, which are necessary for the musculoskeletal system (hair, nails, skin also need them). A certain part of these substances is destroyed during cooking, but enough remains.

The benefits of jellied chicken feet are also explained by the presence of fluorine, calcium, phosphorus, copper, aluminum and vitamins in the latter. But despite all this, you cannot consume the dish in unlimited quantities. Firstly, it is quite high in calories and contains a lot of cholesterol. And, secondly, it contains growth hormone, an excess of which can trigger unnecessary processes in the body.

But if you eat in moderation, there will be no harm.

Bon appetit and good health to you!

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, but 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.

Chicken feet for joints: benefits and harm, recipes for jellied meat and broth

With age, joints wear out. Cartilage tissue becomes less elastic and susceptible to friction due to impaired production of synovial fluid, which leads to the development of various joint pathologies.

To restore cartilage tissue, chondroprotective drugs are used, which can be replaced with simple folk remedies.

Chicken feet for joints are widely used in folk medicine as a remedy rich in collagen.

What are the benefits of chicken feet?

Chicken feet contain a lot of collagen, which makes them a valuable product for joints.

Chicken feet are an outwardly completely unappetizing product that is usually ignored or simply thrown away. At best, chicken feet go to pets, because dogs are crazy about them. Few people know that eating chicken feet for joints is the best preventative against arthrosis and osteochondrosis.

Chicken feet (the benefits and harm to joints are discussed in detail below) will be an excellent medicine if properly prepared.

Product contains:

collagen,
B vitamins,
vitamins A, E, K and PP,
zinc and magnesium,
sulfur and phosphorus.

All these substances help prolong youth, maintain the elasticity of the skin and cartilage tissue.

Despite the large amount of vitamins, it is collagen that is of interest for the treatment of joints. This substance helps maintain the elasticity of cartilage and normalize the production of natural joint lubrication (synovial fluid).

The collagen contained in chicken feet improves skin elasticity, protects against wrinkles and has a positive effect on hair condition, so this product is recommended for all women who care about maintaining youth.

A large amount of B vitamins in paws is beneficial for the nervous system, skin and hair. Microelements in the product have a general strengthening and anti-inflammatory effect, and vitamins strengthen the immune system.

In addition, chicken feet boiled in a special way contribute to:

lowering blood pressure,
restoration of damaged skin,
improving skin turgor,
improving immunity,
enhancing bone tissue regeneration.

Thus, ordinary chicken feet, which cost mere pennies and are practically not popular, are an effective therapeutic and preventive remedy that has been undeservedly ignored.

Jellied meat for joints

Chicken feet look unappetizing, but you can cook delicious jellied meat from them

First of all, it is recommended to pay attention to the recipe for making jellied chicken legs for joints.

The paws should be thoroughly washed under running water and the skin removed. It is quite difficult to do this the first time, but the skill is developed quickly.
The cleaned paws must be placed in a saucepan, filled with water, left for 5 minutes, and then rinsed. Afterwards, the paws are soaked again and washed after a few minutes. You need to repeat the manipulation 3-4 times.
To cook jelly from chicken feet for joints, you need to place the prepared product in a large saucepan and add several liters of water. For 4 liters of water you need to take 500 g of paws.
How to cook chicken legs for joints depends on the amount of jellied meat. On average, the product should boil for about 8 hours. Determining readiness is very simple - if the cartilage moves away from the bones on its own and becomes soft, then the dish is almost ready.
The next step is to add spices to the jellied meat. Here everyone can give free rein to their imagination, because any spices are added in accordance with personal preferences. Usually crushed garlic, allspice, and bay leaves are used. The dish must be salted.
After adding the spices, the broth should simmer for another 30-40 minutes, and then it can be removed from the heat.

The finished dish must be poured into small containers, putting a small amount of boiled paws into each. Then you should wait for it to harden. To do this, place the plates in the refrigerator, on the balcony or any other cool place.

Paw broth

If jellied chicken feet is a fairly complex dish, you can prepare regular broth to treat joints, which will not harden.

How to cook chicken legs for joints depends on the amount of free time. Jellied meat requires constant monitoring, and the broth only needs to cook for two hours.

To do this, you need to prepare the paws, place them in a pan and simply add water. After two hours, the broth is ready for use.

It is recommended to pour it into a plate. The product must be taken as a medicine - 100 ml daily. The course of treatment is 14 days. The taste of the broth without spices and salt leaves much to be desired, but the benefits for the joints are beyond doubt.

Soup for joints

It is recommended to consume one bowl of soup twice a week.

It is recommended to leave tinctures and decoctions of medicinal herbs for rubbing sore joints, but you can prepare chicken foot soup as a nourishing and tasty medicine.

To do this, you need to prepare the broth according to the recipe described above, then add more vegetables to it. Bell peppers, garlic, and carrots are good for joint health. It is better to cut the vegetables into cubes and simply boil them in the broth for a while.

It is not recommended to prepare frying for the broth - this will increase the fat content and calorie content of the dish. Chicken foot soup itself is very fatty and heavy, so you should avoid cereals, potatoes and other hearty foods.

To make the soup tasty, you should add a pinch of a mixture of peppers, a bay leaf and a special seasoning for chicken. It is recommended to eat one plate of this dish twice a week.

Paws in honey

Paws can not only be boiled, but also baked. One of the original recipes is paws with honey. To prepare, you need to prepare the product, rub it with spices and pour it over with honey. The paws are baked in a sleeve at low temperature. This is a lengthy process; cooking takes about two hours.

Having figured out how to prepare chicken feet for joints, you should remember that this is more of a preventive rather than a curative remedy. Delicious jellied meat or soup is not a substitute for drug therapy. For arthrosis and arthritis, these dishes are used as part of diet therapy, but not the main line of treatment.

Contraindications and restrictions

Growth hormone has been detected in chicken feet, so it is not recommended to overuse jellied meat and broth

Despite the large number of useful properties, paws should not be overused. The main disadvantage of this product is the increase in blood cholesterol levels.

In individuals predisposed to developing cardiovascular diseases, this can lead to the development of atherosclerosis.

The pathology is characterized by the formation of cholesterol plaques in the vessels, which increases the risk of blood clots, accompanied by an increase in blood pressure and a deterioration in myocardial contractility.

Chicken foot broth is a real challenge for the liver, so it is not recommended for people with liver failure and cirrhosis.

A growth hormone has been identified in chicken feet, which can lead to the development of certain diseases, in particular prostate adenoma in men. In this regard, it is not recommended to overuse jellied meat and broth.

Among the contraindications:

hypotension,
vascular atherosclerosis,
diabetes,
strict diet.

The dish is quite high in calories and contains about 230 kcal per 100 ml of ready-made broth, which must be taken into account by people who adhere to a strict diet. Due to its high calorie content, the paw dish is not recommended for patients with diabetes.

Despite the benefits of the product for joints, you should consult your doctor about the advisability of such treatment. In some cases, it is better to give preference to special drugs.

Loading…

Source: https://athletic-store.ru/sustavy/lechenie-sustavov/kurinye-lapki-dlya-sustavov-chem-polezny-i-kak-prigotovit

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 cooks for 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.

Seeing a large bag of chicken feet in the store, few people understand why they are needed and what can be prepared from them. There is no meat on them. They consist only of bone, tendons and cartilage. It is these components of chicken feet that make them attractive. They make an excellent, golden-colored broth full of nutrients such as glucasamine, chondroitin, collagen and trace minerals. In addition, chicken broth made from chicken feet is an excellent source of calcium.

Low-carb soup, recipe with photos step by step

Ingredients:

Chicken feet – 6 pieces
Zucchini – 1 piece
Sweet red bell pepper – 1 piece (large size)
Tomatoes – 5 pieces (cream variety)
Onions – 1 piece
Salt, pepper, bay leaf, peppercorns - to taste

Before you start making chicken soup, let's prepare the paws. First, soak them in cold water for 2-3 hours. Afterwards, remove the film, remove the claws and clean them thoroughly with a brush. You can simplify the task a little and scorch them over the fire. Then put them in a cooking pan, add the peeled onion, pour in water and boil the broth for half an hour. Be sure to skim off the foam that will appear as it boils, then the broth will be clear. You can cook the broth longer, this will only make it richer.
While the broth is cooking, wash and dry the vegetables. Cut the zucchini into cubes, approximately the same size as in the case of cooking with potatoes.
If the fruits are ripe, peel them and remove large seeds.

Peel the sweet pepper from the seed box and cut into strips. Cut the tomatoes into 4 parts.
Then put the zucchini into the pan.
Next add sweet pepper.
Then tomatoes.
Let's mix. Season the soup with salt and pepper, add bay leaf, pepper and sweet peas, simmer for another 10 minutes and remove the pan from the heat. Let the dish sit for 10-15 minutes. You can also add any of your favorite herbs, spices and herbs to the soup, and after cooking, add finely chopped herbs.
Serve the dish to the table. Place the vegetables on plates, add the paws and pour in the broth. The paws have a lot of tendons and cartilage that you can crunch on. Since the soup is low-carb, serve it with croutons, croutons or bread.

Bon appetit!

Friends, show creative initiative in the kitchen, prepare new delicious soups from ordinary products for your daily diet and expand the range of dishes for the family menu!

How to peel skin from chicken feet

In most cases, chicken feet are sold in stores already cleaned of the outer keratinized skin. But if you see paws along with the keratinized layer of skin, do not be alarmed and do not pass by. It is easy to remove at home.

First, the paws need to be rubbed with salt and scalded with boiling water.

Leave for a few minutes. Drain the hot water completely.

Then immediately plunge into ice water.

After this, the yellow, keratinized skin comes off very easily.

You can additionally boil the chicken feet for 10-12 minutes. Then drain the water, rinse with cold water and remove the skin.

Then you need to cut off your nails. This is easy to do with a kitchen hatchet.

How to cook chicken feet

After the paws are cleared of skin and the nails are cut off, they need to be rinsed again with cool water and placed in a pan. Fill the paws with water and place on the stove.

When cooking chicken feet, you can add various herbs and spices, which will make the broth even richer and brighter.

Depending on how you will use the chicken broth, add seasonings.

For jellied meat with chicken feet, you can add carrots, onions, bay leaves, black or allspice peas.

For the broth from which you will prepare the soup, you can add celery, parsnips, onions, carrots and other herbs and spices to your taste.

You can add fresh ginger and turmeric to the broth, which is especially useful during the flu and cold season.

To most fully extract all the nutrients from chicken feet, during cooking you can add one or two tablespoons of natural vinegar: wine or apple.

To get a gelatinous broth, chicken feet need to be boiled from four hours to one day. They will cook faster in a pressure cooker - they will be ready in one and a half, two hours.

You can use the paw broth to make soup, add broth when stewing vegetables, or make a sauce with it. Below are two recipes for chicken feet broth that can be cooked for soup or other dishes. You can drink this broth.

What are chicken feet used for?

You've probably seen bags of chicken feet in the store more than once. But not everyone understands why they are needed at all. There is no meat on them, there is nothing to eat there. So what can you cook from chicken feet?

Chicken legs consist of tendons, cartilage, skin and bones. It is this composition that attracts paws in the culinary and even medical aspects. They make a gorgeous, beautiful golden broth, perfectly full of useful microelements and congealing into a strong jellied meat.

This decoction contains a lot of calcium and collagen, which can not only restore damaged joints, but also have the most beneficial effect on the health of hair, nails and skin.