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Jellied meat with homemade rooster recipe. Cold cock. Preparation of jelly from a rooster

Prepare the necessary ingredients.

Put bay leaves, black peppercorns, cumin, rosemary, cloves, peeled onions, peeled and cut into 2-4 parts carrots, paws and offal of a rooster in a large saucepan.

Wash the rooster carcass well under running water inside and out. Cut into two pieces and put in a bowl. It’s not worth cutting it smaller, it will take a long time to cook the jelly, everything will cook perfectly.

Pour in water so that the rooster is completely covered and put on fire. After boiling, lower the heat so that the broth continues to simmer gently. The broth should not boil, otherwise it will be cloudy and not appetizing. If the bird is domestic, it will take 2.5-3.5 hours to cook. And if purchased - 1.5-2 hours. The meat should be soft and move away from the bones on its own.

When the rooster is cooked, add salt and peeled garlic cloves, boil for another 5 minutes and remove from heat. Add garlic to taste - I put 3-4 cloves in the broth at the end of cooking, and then I put another 2-3 cloves on the bottom of the bowl, into which I will pour the jelly. But this is optional.

Remove meat from broth to cool. Strain the broth through a fine sieve. So that the broth is not very greasy, after straining it must be brought to a boil, turned off and left for 5 minutes, then remove the layer of fat formed. Repeat this procedure if necessary.

Arrange finely chopped garlic cloves, slices of carrots that were boiled in broth, and a few sprigs of parsley into bowls.

Decompose the pitted meat, divided into small fibers.

Pour in hot broth. Cool to a warm state and send the jelly to the refrigerator until completely solidified.

Delicious, rich homemade cock jelly served on the table along with mustard or horseradish.

It is very difficult to refuse such a dish!

In order for the jelly from the rooster to serve festive table, you need to pour it into the molding ring, after wrapping the ring with foil. After hardening, remove the foil, and serve the jelly to the guests.

Cook with love!

Bon appetit!

Aspic from a rooster is not only beautiful and delicious snack, complementing the table to any festive feast. It is also very useful for the restoration of human bones and cartilage due to its calcium content. In addition, this dish is not at all heavy on the stomach. It is the bird that helps to get less high-calorie and more tender jelly. It is best to cook jelly from a domestic rooster, which will turn out to be quite saturated, harden well and do not require the addition of gelatin. If you carefully follow the recommendations, you will get a transparent and beautiful aspic from a rooster, the recipe for which we propose to try.

Recipe for jelly from domestic rooster

Poultry contains a sufficient amount of jelly-like substances that will help get a rich jelly from a rooster. Please note that we are sure to use the masculine, and not the chicken.
Ingredients:

cock weighing 1.5-2 kg - 1 pc.;
onion - 1 pc.;
garlic - 4-5 cloves;
bay leaf, salt, peppercorns.

Cooking:

We carefully examine the rooster and exclude the presence of feathers, if necessary, tar.

Cut the bird into pieces and leave for an hour in cold water, changing it periodically. This action will allow you to get a transparent jelly due to the release of blood.

We wash the soaked bird, put it in a saucepan, fill it with water and bring to a boil. We remove the foam that appears, reduce the heat and leave to cook for 2 hours, not forgetting to remove the newly emerging foam.

Peel the onion and garlic and put whole into the broth. Also do not forget to add bay leaf, pepper and salt.

Turn off the fire, separate the meat from the bones and skin, and filter the broth through a sieve. At this stage, you can add a grated garlic clove for taste and let it brew a little.

We distribute the pieces of meat into molds, pour the broth and place in the refrigerator to solidify. You can arrange jelly from a rooster with carrots and herbs.

You know how to cook jellied rooster if you are lucky enough to buy poultry. Unfortunately, this is not always possible, so we will tell you how to cook jelly from a rooster and pork legs. It is the legs that will help you not to worry about whether the jelly will harden.

Jellied rooster and pork feet

In this recipe, we will tell you how to cook jellied meat from rooster and pork legs in order to keep it bright and delicate taste jelly from chicken meat.
Ingredients:

pork legs - 2 pcs.;
cock - 1.2 kg;
onion - 2 pcs.;
carrots - 3 pcs.;
garlic - 5-6 cloves;
peppercorns;
ground pepper;
salt;
greenery.

Cooking:

We soak the cleaned legs in salted water, then we wash them, chop them into small pieces, put them in a saucepan, fill them with water and let them boil. We drain the water, rinse thoroughly again and set to cook together with the cock cleaned, washed and chopped into pieces. Periodically remove the foam until half of the broth boils away.

Add carrots, onions, peppercorns and leave for 40 minutes in the broth, then remove. In general, the duration of cooking the broth is about 5 hours.

We rub 2/3 of the prepared garlic on a grater, put it in a piece of cloth in the form of a bag and tie it.

We take out the meat, filter the broth, add pepper and salt to taste and put the prepared garlic in it. After the broth is infused, we take out the bag.

We separate the meat from the bones, spread it on dishes, pour in the broth and, after cooling, put it in the refrigerator to solidify. Decorate with greens.

Delight your loved ones with a deliciously tasty jelly from a rooster in any variation.

The most delicious jelly is obtained from a rooster. Don't believe? Try to cook and you will see for yourself.
Content:

Any jelly is always not only beautiful and tasty, but also complements the table, making it festive. But besides this, jelly is also very useful. Thanks to its calcium content, it restores bones and cartilage after injuries. In addition, it is absolutely not heavy on the stomach. And the jelly from the rooster also helps to get the jelly more tender and less high-calorie. But for this, I advise you to choose a domestic bird, even an old one, then the dish will be richer and freeze better. And to make the jelly transparent, carefully follow all my recommendations.

In order not to have to add gelatin to the jelly, the broth will have to be supplemented with beef or pork hoof, shank (shin), veins, cartilage, skin, pig ears or tail.

Secrets of cooking jelly

Always cook the broth over very low heat and with the lid closed.
Until the broth boils, do not close it with a lid so as not to trace the boil, reduce the temperature and remove the resulting foam.
Use a divider, it will reduce the boiling of the broth.
If the broth boils away, then never add water, otherwise the dish will not harden.
If the broth is cloudy, lighten it with raw egg white.
After ready broth strain, cool it a little to remove excess fat from its surface, which is not needed on a frozen jelly.
Boil jellied meat for at least 6 hours.
Add carrots to the broth, then the broth will be golden in color.
Check the readiness of the broth as follows. Scoop up a little broth with a ladle, pour it into a mug, which is sent to the refrigerator. If it hardens a little after 15 minutes, then the jelly is ready. If not, keep cooking.
Salt the broth an hour before readiness, because the water gradually boils away and the jelly can be salted.

Calorie content per 100 g - 65 kcal.
Servings - 4 bowls
Cooking time - 30 minutes for food preparation, 6-7 hours for cooking, 1 hour for cooling and sorting meat, 3-4 hours for solidification

Ingredients:

Pig's hoof - 1 pc.
Domestic rooster - 1 carcass
Carrot - 1 pc.
Onion - 1 pc.
Garlic - 2 cloves
Bay leaf - 4 pcs.
Peppercorns - 5 pcs.
Dried celery root - 1 tsp
Salt - 1 tsp or to taste
Black ground pepper - to taste

Preparation of jelly (jelly) from a rooster

1. Wash the pork leg, scrape with an iron sponge to remove all tan, put in a container and soak for 30 minutes. Rinse well, especially around the fingers and put to boil. Boil it for half an hour, drain the water and rinse well again. Then put the leg in the pan in which you plan to cook the jelly, fill it with water and put it on the stove again. Thus, you will cook aspic on the second broth.

2. Wash the rooster, remove excess fat and cut it into pieces.

3. Peel and wash onions, carrots and garlic. Cut the carrots into large rings.

4. Boil pork leg about 1 hour and add poultry and vegetables to it in a saucepan.

5. Bring the broth to a boil, watching it all the time in order to have time to remove all the film. Reduce the heat to the smallest, cover the pan with a lid and cook the jelly for 5 hours. Then season it with salt, black ground pepper and continue to cook for another 1-2 hours.

6. When the jelly is ready, drain the broth and take out all the meat. Leave the broth to cool slightly to remove excess fat.

7. Go through all the meat, cutting or tearing it into small pieces.

Ingredients

1 rooster weighing 1.5 - 2.0 kg
1 onion
4-5 garlic cloves
black peppercorns
Bay leaf

Cuisine: Cooking time: 5:00 mins Serving: 8 people

Hello, dear visitors and readers of the site!

I want to note that the preparation of jelly will take a lot of attention and time, but the result justifies itself and even very much. If you cook correctly and step by step, then the jelly from the rooster turns out to be transparent, with good gelling properties, which does not require the addition of gelatin, with a rich taste quality.

Firstly, in order to get, well, very tasty, you need to purchase a domestic rooster. It is from this that a very tasty jelly is obtained.

Prepare the bird, singe, pluck from excess feathers. Grate with cornmeal, a kind of scrub, to remove excess dirt. Rinse well, under running water, cut into pieces.

Soak the bird in cold water for 1.5-2 hours, so that the blood drains, and the jelly becomes light and transparent during cooking. This step is very important! In between, change the water according to the color of the water.

Then rinse the meat, put in a saucepan. Pour cold water over meat.
Bring to a boil over high heat. And here you need to carefully monitor the appearance of foam, because the color and transparency of the aspic depend on this very beginning.

As soon as foam appears, remove carefully with a slotted spoon, reduce heat, over low heat, continue cooking. Foam will appear again and again, you must remove it periodically. I do not recommend you to move far from the stove until the foam stops appearing.

Peel the onion, garlic, add whole aspic to the jelly, only slightly cut, for better flavoring of the broth, black peppercorns and bay leaf.

If you like the taste of cloves, you can insert 1-2 buds into the bulb. Reduce fire to minimum. You can slightly cover with a lid, I do not cover. Aspic should not boil, but only boil slightly, as if slowly playing.

Salt after an hour. When the broth decreases by about 2 fingers (as my mother taught me) and a film forms on the surface, the jelly can be considered ready. The meat at the finished jellied meat easily moves away from the bone. Turn off the stove, close the lid, leave to ripen.

When warm, strain the broth through a strainer with gauze or a cloth strainer, it is very convenient. In the strained broth, add, if desired, to give a garlic taste, (I always do this) a clove of garlic rubbed in a mortar with salt, a little salt, so as not to oversalt.

Stir and let it brew for a bit. Strain again. Separate the meat from the bones, except for the wings, distribute among deep dishes. Pour a ladle in a little, distributing among dishes, try to have enough evenly everywhere.

Place in refrigerator or cold place to set. The rooster jelly prepared in this way will give you a real pleasure of taste. Please your loved ones and relatives!

Now you know how to cook a delicious jelly from a rooster!

Bon appetit!

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Aspic from domestic rooster

New Year's holidays are about to break into your house and swirl you in a pleasant fuss. One of the traditional New Year's dishes in Slavic cuisine is jellied meat. It can be cooked in various variations and from various meats.

Today I will tell you how to cook jelly from a rooster. This dish will have a rich taste and will be very transparent. This is the kind of jelly that I like the most! I don't like it when the jelly is covered with a layer of fat on top. And of course, hostesses, be sure to buy a domestic rooster!

Jellied rooster cooking recipe:

Wash your rooster well. Wash your skin with salt.
Cut the bird into pieces.
Fill it with cold water for 1.5 - 2 hours. Periodically changing the water. This procedure will help to remove all the blood from the bird.
Now rinse the meat. Put it in a saucepan and fill with cold water, so that it is slightly higher than the meat.
Bring to a boil over high heat. As soon as foam appears, immediately remove it with a slotted spoon.
Lower the heat and continue skimming off the foam until it stops forming.
Peel the onion and garlic from the husk. Make small cuts on them and put them in a saucepan.
Also add bay leaf and black peppercorns.
Reduce the fire to a minimum.
After 1 hour, salt the jelly.
When the broth is reduced by about 2 fingers, and a film forms on its surface, then such a jellied meat can be considered ready.
Also, the readiness of jelly can be checked by meat easily moving away from the bone.
Turn off the heat and cover the jellied meat with a lid. Let stand for 20 minutes.
Take out the meat. Slightly cooled, warm broth strain through cheesecloth.
Rub a clove of garlic with salt and add to the strained broth.
Let it brew for 15 minutes.
Strain the broth again. Separate the meat from the bones, leaving only the wings intact.
Divide the meat evenly among the plates.
Lay out the greens, boiled and figuredly chopped carrots.
Fill everything with broth.
Place in the refrigerator to harden.