Jellied meat in a slow cooker: step-by-step recipes with photos and videos

General cooking principles

To prepare delicious jellied meat, you will need a base - meat and something fatty like pork legs or chicken legs. Wash the ingredients and place in a bowl along with the vegetables that are in the list of ingredients.

Cook for the amount of time indicated in the recipe, then cool or add gelatin first (depending on the recipe). Disassemble the meat, chop the vegetables and put it all in a mold. Pour in the broth and refrigerate until completely frozen.

Delicious chicken jellied meat

Cooking time

calorie content per 100 grams

Yes, this dish will take quite a long time to cook. But this will not in any way affect the incredible result that can be obtained in the end. Try it!

How to cook:

Tip: you can add fresh herbs when pouring.

Pork jellied meat in a slow cooker

From this type of meat, they say, jellied meat is much fattier, more satisfying and richer. If this is what you've been looking for, be sure to save the recipe for yourself.

It will take 7 hours to cook.

One serving contains 61 calories.

How to cook:

Wash the legs and place in a bowl, cover with cold water.
Let it brew for about five hours. After this, use a knife blade or brush to remove all the dirt that has soaked during this time.
Place the legs in the multicooker bowl.
Wash the pork and remove films.
Place one piece directly into the bowl.
Peel the carrots along with the onions and send the root vegetables there too.
Add salt to taste and allspice.
Pour in water and cook the jellied meat in the stewing mode for six hours and thirty minutes.
When time has passed and everything has cooled down a little, strain the broth.
Cut the meat into small pieces.
Cut carrots and garlic into slices.
Peel the boiled egg and also cut into rings.
Place meat, garlic with carrots and egg in layers in a mold.
Carefully pour in the broth and place in the refrigerator overnight.

Tip: You can use quail eggs for decoration.

Recipe for jellied beef and pork knuckle in a pressure cooker

Cooking time:

2.5 hours.
Number of servings:
8.
Calories:
169 kcal.
Kitchen appliances and equipment:
multicooker, knife, cutting board, saucepan, trays, sieve, slotted spoon, bowl.

Ingredients

Step-by-step preparation

Soak the bones and meat for 2-3 hours, drain the water, rinse and put them in a pan.
Pour cold water (about 1.5 liters) over the meat and bones so that they are completely covered.
Place the pan on the fire, bring the water to a boil and drain it along with the resulting foam.
Fill with cold water again (about 1.5 liters), add the peeled onion and 2 peeled and chopped carrots.
Add bay leaf, black and allspice (to taste), a tablespoon of salt.
Strain the broth into a saucepan or stewpan, taste it (add more salt if necessary).
Chop the garlic and place it in trays into which the jellied meat will be placed.
Separate the meat from the bones and separate it into small pieces with your hands.
Pour the strained broth over the meat and leave to cool - first at room temperature, and then in the refrigerator.

Recipe video

From this video you will learn everything about cooking jellied meat in a slow cooker. I recommend watching!

Jellied meat in a slow cooker is often prepared on the eve of a dinner party, because this appetizer is a traditional dish for the holiday table. Rarely will a guest refuse to taste this delicacy, especially if you pay attention not only to the taste of the treat, but also to its appearance. To do this, jellied meat in a slow cooker is supplemented with various bright ingredients, be it vegetables or herbs, boiled eggs, olives, etc. The design process depends solely on the imagination of the cook.

The basis for jellied meat in a slow cooker is rich meat broth. It is prepared from chicken, turkey, pork, beef, lamb, etc. First, the meat is boiled in one piece, and when the broth is ready, the fillet is separated and cut into small pieces.

Meat for jellied meat in a slow cooker must be chosen on the bone and with a sufficient amount of fat. It is the latter that determines whether the jellied meat freezes well in the slow cooker. Some housewives prefer to play it safe and immediately add gelatin to it. Spices are also added to the jellied meat in the slow cooker: black and allspice peppers, bay leaves, dried herbs and garlic, etc. They are added at the very end of cooking to preserve the aroma as much as possible.

The best jellied meat from a slow cooker is considered to be the one that turns out transparent, with a pleasant golden hue. To do this, the dish is cooked for a long time. That is why using a multicooker makes life easier for housewives in many ways - you just need to put the food in the bowl, add water and turn on the correct mode.

After preparing jellied meat in a slow cooker, it can be poured into shaped molds or into ordinary containers. Then the dish is kept in the cold until it hardens.

Jellied meat in a slow cooker with the addition of gelatin

Of course, it’s easier to prepare with gelatin, because then everything will definitely harden and turn out great. So if you are worried that something will go wrong, use the following recipe.

It will take 1 hour to cook.

One serving contains 110 calories.

How to cook:

First of all, wash the meat thoroughly with running water.
Place in a multicooker bowl and add bay leaves, salt, and black pepper.
Pour in water, close the lid and turn on the soup or stew mode for forty minutes.
When time has passed, remove the meat and let it cool to room temperature.
Strain the broth and dissolve the gelatin in it.
Peel the garlic and cut into slices, disassemble the meat into fibers.
Place the ingredients in the prepared pans and pour in the broth.
Place in the refrigerator overnight.

Tip: You can also use sheet gelatin.

Holiday recipe

Do you like meat? Then let's cook jellied chicken, pork and beef together. Rest assured, you will get something unforgettably delicious!

It will take 5 hours and 30 minutes to cook.

One serving contains 55 calories.

How to cook:

Wash the chicken legs and place them in a slow cooker.
Also wash and clean the pork and beef.
Place whole pieces into the slow cooker.
Pour in the required amount of water. It should cover all the ingredients.
Peel the onion and place the whole head with the meat.
Turn on the jellied mode and cook for four hours under the lid.
Halfway through cooking, add salt to taste.
Half an hour before the end of cooking, add bay leaves, allspice and peeled garlic cloves.
When time has passed, add gelatin to the broth and mix everything.
Remove the onion and let the broth brew for another 45-50 minutes.
After this, remove the meat to cool and disassemble.
At this time, strain the broth.
Fill the jellied meat molds with meat and add broth.
Let cool to room temperature, then refrigerate overnight.

Tip: You can add boiled carrots or other vegetables/root vegetables to your taste.

You can add a variety of additives to the jellied meat to taste. The most commonly used are carrots, eggs and green peas with garlic. You can add any greens, sweet peppers and even zucchini rings. It will be beautiful!

If you want jellied meat in a certain shape (in the form of a flower or a heart), let it harden well. After this, you need to turn the mold over and pour hot water over it. In just a few seconds the jellied meat will fall out.

Today we are preparing an incredibly rich and satisfying dish! It’s also suitable for a full-fledged version, because there is rich broth, meat, vegetables, root vegetables, and herbs. Cook at least sometimes, because it’s also healthy!

Time: 380 min.

Servings: 10-12

Difficulty: 4 out of 5

Panasonic is an excellent nutritious dish that everyone knows nowadays. Today it is difficult to imagine any feast or holiday table without it, because this recipe can not only decorate the table, but also diversify it, because it mainly contains salads and hot appetizers, and jellied meat from the Panasonic multicooker will give it additional chic.

Many people know the step-by-step preparation of this recipe - first you need to prepare the meat, then boil it and disassemble it. The last stage is the solidification of the meat broth, which gives the dish excellent taste and appetizing.

Today, you can find any recipe for jellied meat, but modern culinary specialists claim that the most delicious dish is obtained from different types of meat - it can be chicken, pork or lamb (of course, you must remember to include pork or beef hooves or the head). Why is it important to add these components?

The fact is that the cartilage tissue located in the bones contains a large amount of gelling substances, which are so necessary for the broth to solidify. Any meat can be used to make jelly - you can take fillet, breast, entrecote, legs, and so on. But it is better to avoid using fat, as it will make the jellied meat cloudy and unappetizing.

– it’s not a difficult matter. The main thing is to strictly follow the sequence of steps so that the jelly turns out perfectly. It is also important to consider some rules and tips that will allow you to prepare a delicious recipe that will hold its shape perfectly and will not be too greasy.

When preparing such a dish in a Panasonic multicooker, it is important to follow certain rules to make the jelly especially tasty:

The pork legs or head must be fresh (preferably not even frozen) - in this case the broth will be clear and the meat will boil better and faster.
Fresh herbs should not be added to the recipe, as they will make the jellied meat cloudier and darker.
If you decide to supplement the dish with certain products, it is best to use onions, carrots and boiled eggs, which will not only add a unique taste, but also make the jellied meat appetizing and tasty.
Garlic can add a wonderful aroma to the broth.
To make the meat feel good in the recipe, you should use not only chicken, but also pork (neck, shoulder blades, intercostal meat). The main thing is that it is not hard and highly fibrous.
It is best to use fresh and not frozen meat for a clear and “soft” broth. If you have to use a store-bought product, you should soak it in cold water for a day. In this case, the meat will get rid of the top layer of fat, which will make the dish transparent and appetizing.
To make the jellied meat aromatic, be sure to add black peppercorns to it. It is better not to use other spices and seasonings, as they will significantly worsen the taste of the jelly.

Preparing jellied meat at home is not particularly difficult, but it requires a lot of time and attention - only in this case the recipe will turn out very tasty and healthy.

Jellied chicken legs - a classic recipe

I propose to include a recipe for jellied chicken legs without gelatin in a slow cooker as a classic dish. This version of the dish is prepared with chicken much more often than with gelatin. True, the name of the recipe indicates chicken feet, although in fact poultry legs are also used. In this recipe, I suggest adding nutmeg for flavor and aroma, but this is not necessary. If you don’t have this ingredient or don’t want to add it, the dish won’t suffer much from it. Now let's cook jellied meat without gelatin in a slow cooker.

Ingredients for jellied chicken legs

810 g chicken leg;
810 g chicken feet;
3-5 cloves of garlic;
2-4 g nutmeg;
1000-2000 ml of water;
carrot;
Bay leaf;
onion;
salt and peppercorns to taste.

Making jellied chicken legs

Pour boiling water over the legs for a couple of ten minutes, then remove the skin and trim the claws.
Place the leg and legs in a slow cooker, add water so that the liquid completely covers the chicken components.
Activate the “Stew” mode and cook for one hour.
Drain the broth and rinse the meat and legs.
Return the leg and legs to the slow cooker, and add vegetables (except garlic), bay leaf, salt and pepper.
Pour the ingredients with water, the liquid should again be slightly higher than all the components.
Cook in the “Stew” mode for at least 3.5-4 hours.
Remove all ingredients from the broth, chop the garlic and add to the broth, let it brew.
Grind the meat, remove the bones, and also cut the carrots into smaller pieces.
Divide the chicken and carrots into jellied containers, pour in the broth, strained through a sieve.
Wait for the ingredients to cool, then put them in the refrigerator for a day.
After the specified time, the chicken and carrot jellied meat in the slow cooker will be ready.

How to serve a dish - tips from culinary experts

You can serve jellied chicken feet in a beautiful glass bowl. It will look especially attractive if you distribute the ingredients evenly (perhaps with some kind of pattern) during cooking. The top of the dish can be decorated with beautiful figures made from vegetables and other products. For example, swans or flowers are often made from eggs. Or you can make jellied meat of a unique shape in advance; for this you need to pour it into special shaped molds.

Video recipe

Jellied meat in a slow cooker, recipe with photo

Products for cooking

For a multicooker with a 4.5 liter bowl you will need:

Water – 4 liters
Pork feet – 2 pieces
Pork drumstick – 1 pc.
Chicken meat – 3 legs
Onion – 1 pc.
Carrots – 1 pc.
Garlic – 1-2 heads
Salt – approximately 1 level tablespoon
Pepper, bay leaf

Recipe

Clean and wash the products.
Place in a multicooker bowl and add cold water.
Salt and pepper.
Put on stewing mode for 6-7 hours.
Remove the meat from the broth and disassemble into small pieces.
Place garlic pressed through a garlic press into a bowl for jellied meat.
Place pieces of meat on top.
Strain the broth that has cooled to a warm state through cheesecloth, pour over the garlic and meat.
Let it harden in the refrigerator.

Now for a more detailed recipe.

Recipe for chicken jellied meat with gelatin in a slow cooker

Ingredients

chicken	2.3 kg
onion	1 PC.
gelatin	20 g
salt	½ tbsp. l.
water	1.7 l
black pepper	5 g
garlic	6 cloves

Step-by-step preparation

Take a chicken weighing 2.3 kg, wash it well and cut it into large pieces. It is preferable to use homemade chicken for jellied meat. Pour cold water over the meat and leave to soak for 1 hour.
Then place the chicken parts in the multicooker bowl and fill with clean water to the maximum level of the bowl (1.7 l).
Place the bowl in the multicooker and select the “Stew” function for 5 hours.
An hour before the end of the program, add 1 onion, ½ tbsp. l. salt and 5 g black pepper. Close the lid and continue cooking until the end of the program.
When the device turns off, take out the meat and onions. The onion can be thrown away, and the meat needs to be cooled a little.
Take 20 g of gelatin and fill it with broth. Mix everything and leave until the gelatin is completely dissolved.
Pass 6 cloves of garlic through a press and add to the broth.
Also add dissolved gelatin there and mix well.
Separate the meat from the bones and place in deep plates or a form for jellied meat.
Pour the broth over the meat, passing it through a sieve. You can use fresh herbs or green onions as decoration.
Read also: How to make fried sausages in dough. Sausage in dough, fried in a frying pan. Step-by-step recipe with photos
Place the jelly in the refrigerator until it completely hardens.

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Jellied meat in a slow cooker, recipe with photos step by step

I have a Panasonic multicooker model SR-TMH18, bowl volume 4.5 liters.

I must say that the device as a whole greatly facilitates the cooking process)) although the food does not always turn out similar to that cooked on the stove, some are tastier, some are the opposite.

I will warn you that if you need a lot of jellied meat, then you should cook it in a large pan on the stove, because in a medium-sized 4-liter multi bowl you will get jellied meat accordingly. Although you may have a 6-liter multicooker.

I took the meat set like this.

Two small (or rather small) pork legs, a small pork knuckle and two legs. Everything is small, otherwise it won’t fit.

For those who do not know how to prepare meat before cooking: soak pork legs and drumsticks in cold water for 15 minutes. (more is possible), drain the water, and clean the meat products with a knife or brush. Rinse again.

We cut the skin of the legs and shanks in several places for better boiling.

Place the meat products in the multicooker bowl. Add the onion, this time I decided to try the option I read in one of the recipes - add an unpeeled onion to give a beautiful color to the broth. Carrots, cut into several pieces. Peppercorns and allspice, bay leaf.

Fill with water so that it covers (or almost covers) the meat. My water was poured just above the “allowed” mark.

Salt and pepper. Added 1 tablespoon of salt.

Mix.

Close, select the “Stew” mode, set it to 6-7 hours (I set it to 6 - everything was cooked well).

Go to bed))

The cartoon will cook everything as usual and remain on “Heating” until you wake up and turn it off.

Open the lid to let the broth cool. We take out large pieces of meat into a separate bowl.

While everything is cooling, let's start with the garlic. We separate it into slices, clean it, put it through a garlic press and place it in a bowl for jellied meat.

We take the meat into small pieces and place it on top of the garlic.

The broth is no longer hot, we filter it directly into containers, through a sieve lined with several layers of gauze. After straining, add small pieces of meat to containers.

This time I tried to make it in plastic containers, it turned out well.

Place in the refrigerator to harden. It turned out beautiful and tasty))

What I want to draw your attention to.

You can, of course, cook jellied meat “the right way” by first simmering the meat for several hours, then adding chicken and simmering until fully cooked. But in my opinion, you can cook on the stove with the same success, and a multicooker is for “set it and forget it,” so I like the option of putting everything in at once and letting it cook on its own. Moreover, it did not affect the taste.
Next time, I would try not to immediately put it on the “Stewing” mode, but first turn on the “Baking” mode for 20-25 minutes, and when everything boils, switch to simmering. Because even though everything was cooked, the meat seemed a bit stewed to me.
If you like meat, then I would advise increasing the amount. The shank was small, and therefore not too meaty, and 200-300 grams of pure meat can be safely added.
I will no longer add onions along with the peel; I liked the resulting yellowish-cloudy broth in appearance less than the usual white-transparent one.
If you make it in containers, don’t close the lids after putting them in the refrigerator! With the lids closed, the jellied meat takes much longer to harden; I had time to worry about its long-lasting liquid state. And I opened the lids and it froze instantly.
I didn’t notice a difference in taste, both jellied meat cooked in a slow cooker and jellied meat on the stove are equally tasty))

Enjoy your meal