Chicken - recipes with step by step photos and instructions. Rules for making home-made jelly from pork (shreds, pork legs), beef and chicken with and without gelatin

X-012Cooked homemade aspic recipes with photos are recommended from chicken, pork and beef in a slow cooker or an ordinary enamel saucepan. To make the dish perfectly frozen and retain its shape, it is made with edible gelatin or they use a knuckle (pork leg), ear or beef tail, which produce natural gelling substances during the cooking process. The process of creating a delicious dish takes a lot of time, but does not pose any difficulty, especially if you follow the step-by-step instructions and observe the proportions of the products that make up.

Chicken - recipe with photos step by step of pork and beef without gelatin

How to cook delicious and hearty jelly from pork and beef, tells this recipe with photos and step by step instructions. Put gelatin in the broth is not needed. Thanks to the gelling substances that the beef knee emits during cooking, the jelly freezes literally within a few hours and then perfectly keeps its shape even at room temperature.


Necessary ingredients for a pork chill recipe without gelatin

  • beef knee - 1.5 kg
  • beef (pulp) - 1 kg
  • pork fillet - 800 g
  • carrots - 1 pc
  • onion - 1 pc
  • black pepper peas - ½ tsp
  • allspice - ½ tsp
  • salt - 2 tbsp
  • bay leaf - 2 pieces
  • dry vegetable mixture - 1.5 tbsp
  • garlic - 1 head

Step-by-step instruction to the recipe with a photo of a beef from a beef and pork

  1. Wash the meat thoroughly, dry with a paper towel and cut into large pieces. Chop the bones so that they fit into the pan. Pour three liters of cold water, determine on the stove, put the medium heat and bring to a boil. When the liquid starts to boil, remove the released foam and reduce the heat to minimum.X-001
  2. Carrots rinse, remove bulbs from the bulbs and put vegetables to the meat. Cover with a lid and cook over low heat for 5 hours, not allowing boiling.X-002
  3. Salt, add spices and boil for another 1 hour.X-003
  4. Using skimmers, get the meat out of the broth and cool it a little.X-004
  5. Then disassemble the contents of the pan: separate the pork and beef from the bones, remove the veinlets and films, and cut into pieces of arbitrary shape.X-006
  6. Meat, chopped pieces, decomposed according to pre-prepared forms.X-007
  7. Peel the garlic, disassemble it with denticles, pass through the press and add to the meat. Strain the broth through cheesecloth, pour a plate of meat with it, cool it on the kitchen table, and then put it in the refrigerator until it solidifies.X-008
  8. Before serving decorate according to your own taste.

Homemade jelly from beef - recipe with photo step by step with gelatin


In a homemade jelly from beef, the main component is only meat without bones. Therefore, a step-by-step recipe with a photo recommends that you add food-grade gelatin during the cooking process in order to have a 100% guarantee that the broth will solidify.

Essential ingredients for home baked recipe

  • beef - 2 kg
  • onion - 2 pcs
  • allspice - 10 pcs
  • a mixture of peppers (ground) - 1 tsp
  • salt - 1 tbsp
  • bay leaf - 8 pcs
  • gelatin - 30 g
  • fresh parsley - 1/3 of the bunch

Step-by-step instruction with a photo to the recipe of home beef jelly with gelatin

  1. Rinse beef, dry, chop into several parts, place in a deep enameled pan, pour 2.5 liters of water and bring to a boil over low heat.
  2. As soon as the liquid begins to boil, carefully remove all the foam from the surface and make the fire very small, preventing the water from boiling. Otherwise, the brawn will turn turbid.
  3. In a separate container, soak the gelatin in a small amount of water and leave for half an hour so that the crystals are well swollen.
  4. Add peeled onion, spices, salt, bay leaf to the saucepan with brawn, cover and cook on the lowest possible heat for 6-8 hours.
  5. After the set time has elapsed, remove the meat with a skimmer, cool it, cut it into small pieces and put it into portion containers.
  6. Strain the broth twice through four folded gauze, combine with gelatin and mix very well. Spread on plates with meat and send to the refrigerator, so that the mass is well frozen.Before serving, decorate the jelly with fresh parsley sprigs.

Chilled chicken with gelatin in multivark - recipe with photo step by step


You can make nourishing and nourishing chicken aspic with gelatin in an ordinary saucepan, but it is even easier to cook this fragrant and tasty dish in a slow cooker. The process is described in detail in the step-by-step recipe with the photo below. If desired, the composition can include additional spices and spices, or remove mustard seeds, giving the treat a sharper shade.

Necessary ingredients to recipe for chicken aspic in a slow cooker

  • chicken (carcass) - 2 kg
  • chicken legs - 1 kg
  • carrots - 1 pc
  • garlic - 6 cloves
  • onions - 2 pcs
  • bay leaf - 4 pcs
  • salt - 1.5 tbsp
  • black pepper peas - 10 pcs
  • allspice - 5 pcs
  • mustard seeds - 5 pcs
  • gelatin - 25 g

Step-by-step instruction to the recipe with a photo of a chicken chill with gelatin in a multi-

  1. Chicken legs to sort out, wash off claws. and soak for a couple of hours in cold water. Chicken rinse, dry and chop large chunks. Soak everything in cold water for a couple of hours.
  2. After the time has elapsed, take out the meat and place it in the multivariate bowl.
  3. Peel the carrots and onions and add them to the chicken.Put bay leaves, peppers and mustard seeds, salt and pour water so that it covers all the components.
  4. Set the "Quenching" program on the unit and cook for 4 hours.
  5. Gelatin soak in water for 20 minutes, then mix well to allow the crystals to dissolve in the liquid.
  6. For a quarter of an hour before the end of cooking, put garlic, passed through a press, into the cold.
  7. Then remove all of the broth. Leave the carrots for decoration, separate the meat from the bones, chop and arrange into plates or sudochkam.
  8. Strain the broth through the gauze, combine with gelatin and mix thoroughly. Pour the plates with meat with liquid, spread thin slices of carrots on top and place them in the refrigerator so that the dish will freeze well.
  9. Before serving, decorate the jelly with fresh herbs.

Aspic from pork knuckles, beef and chicken - a recipe with photos


Cooking a delicious homemade jelly from pork legs (knuckles) and chicken will teach everyone this step-by-step recipe with a photo. This method differs from all other options in that the first broth is poured, three types of meat are taken as the main filler: beef, chicken and pork, and instead of gelatin they put a knuckle that provides high-quality fat and a rich, bright taste of broth.In this way, you can make jelly in a conventional saucepan or use a more practical, modern multicooker to make it.

The necessary ingredients to the recipe for homemade jelly with shank

  • pork legs - 2 pieces
  • pork drumstick - 1 pc
  • pork meat (pulp) - 400 g
  • beef (pulp) - 400 g
  • chicken fillet - 400 g
  • onions - 1 pc
  • carrots - 1 pc
  • garlic - 2 heads
  • salt - 1.5 tbsp
  • bay leaf - 5 pcs
  • black pepper peas - 8 pcs
  • allspice - 5 pcs

Step-by-step instruction with a photo for a home-made meat pork leg recipe

  1. Wash the pork neck and feet thoroughly, dry with a paper towel, fold into a deep enamel saucepan, cover with cold water and bring to a boil over medium heat.
  2. When the liquid begins to actively boil, drain the first broth, rinse the pieces of meat, again fill with water and again put on the stove heated.
  3. When the water boils a second time, reduce the heat to a minimum, wait half an hour, add the pork pulp, chopped into large pieces, cover the lid tightly and cook for 2.5 hours over low heat.
  4. At the end of time, put the chicken fillet, peeled onions and carrots, peppers, salt and cook for another hour.
  5. Then turn it off, remove it from the stove, remove the meat with a skimmer, and strain the broth.
  6. Pork and chicken flesh is separated from the bones, cut into small pieces of medium size and put on the bottom of the prepared forms.
  7. Peel the garlic, pass through the press and add to the meat container. Pour the strained broth and put in the fridge for 12 hours, so that the jelly froze. At the table, serve with fresh herbs and lemon ringlets.

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