Home A fish How to cook a delicious jellied meat. How to make jelly at home How to cook jelly

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How to cook a delicious jellied meat. How to make jelly at home How to cook jelly

Studen, and as the people say aspic, is adored by representatives of many peoples of the world. In Russia, the tradition of preparing this dish on New Year's holidays has especially taken root, and it seems that the recipe has become truly Russian. If you still do not know how to cook jelly, use this simple and understandable instruction, and you will definitely succeed.

This recipe is good because you do not need gelatin to prepare the dish, since the broth turns out to be very fatty and rich, and all the meat is used, and nothing but the bones is utilized. We will cook jellied meat in a regular saucepan. We note right away that in a pressure cooker, jelly is cooked for no more than 1.5 hours, but otherwise cooking in a pressure cooker is no different from cooking in a saucepan.

Ingredients:

2 pork legs;
beef shank;
pork shank;
pork meat - 1 kg;
beef meat - 1 kg;
1 head of onion;
2 heads of garlic (about 15 cloves);
salt, pepper, bay leaf to taste.

To begin with, we collect water in a large saucepan, put all the meat, onion in it, and put it on a slow fire, wait for it to boil. When the water boils for the first time, a foam from the meat will appear, which will need to be removed, and it will not bother you anymore. So the meat should be cooked for about 8 hours, all also over low heat. An hour before readiness, salt, pepper, bay leaf should be added, the amount of spices depends solely on personal preferences.

After 8 hours, we take out the meat and cut it. Tear the pork and beef fillet into fibers, set aside. We remove all skin, cartilage, meat from the lower leg and legs, pass through a meat grinder with a medium nozzle.

We put the meat and the minced meat in the bowl in a ratio of 1 to 1, add half a teaspoon of garlic, pour everything with broth and stir. Close the jellied meat with a lid and send it to the refrigerator until completely solidified, about 12 hours. If desired, you can also add boiled carrots, sliced \u200b\u200bin slices or greens, such as parsley or dill, to the jelly.

Kholodets is rightfully considered an integral dish of the festive table. It is often served on New Year, but many families eat food on weekdays. Consider the most delicious technologies in order, highlight the main thing.

Aspic: a classic recipe

onions - 4 pcs.
beef shank - 850-900 gr.
chicken ham - 350-380 gr.
pork knuckle - 1.1 kg.
pork tenderloin - 350 gr.
carrots - 2 pcs.
chicken egg (pre-boiled) - 2 pcs.
celery root - 40 gr.
pea pepper - 18 pcs.
ground black pepper - 5 gr.
laurel leaf - 5 pcs.

Prepare meat before cooking. Set the existing hairs on fire with a lighter, scrape off the dark area. Rinse the meat under the tap, place in a bowl and cover with cold water. Leave for 3-4 hours to release excess blood and odor.
Prepare a large saucepan, move the soaked meat into it. Pour in cold water to just cover the contents. Send the container to the stove, wait for it to boil. Remove the foam with a slotted spoon (required!).
When the first bubbles appear, cook for 5 minutes, then reduce the power to a minimum. Remove the meat and rinse it, pour out the liquid. Send the raw material inside again, fill it with clean cold water.
Wait until it boils again, skim off the foam. When the first gurgle appears, reduce the power of the burner to a minimum. If you skip lowering the heat, the broth will become cloudy.
Cover the pot with a lid to allow some steam to escape. Leave the dish to cook for 5-6 hours. In some cases, jelly languishes longer. Readiness to determine is easy, the meat should be separated from the bones.
Approximately 1 hour before the final preparation, peel the carrots and send them whole to the jelly. Remove the skin from the celery root, peel the onion and chop it into 4 pieces. Add all the vegetables to the broth as well.
Lightly salt the meat by adding half the salt. Leave the jellied meat to boil again, half an hour before it is ready, add ground and peas, laurel.
After 6 hours of languor, evaluate the dish. To do this, dip 2 fingers into the jelly, wait a while, connect the phalanges to each other. If they stick together, the broth is ready.
To check if the meat is cooked, try to separate it from the bones. If the manipulations are difficult, add the rest of the salt, continue to cook the jelly.
After a third of an hour, remove the onion and celery, they will not be needed. Pull out the carrots carefully. Remove the meat, cool, divide into fibers, removing the bones. Place 5 layers of gauze in a sieve or colander, pour the broth through the filter.
Chop the carrots into stars or rings / half rings. Grind the pre-boiled eggs in circles, put them inside the mold to harden the jelly and serve it.
Lightly pour the broth, leave in the cold for half an hour. Next, put the meat, pour the broth again, cool. Add carrots and fill the container with broth to the top.
Cover with a lid, leave the food for 5 hours (preferably overnight) in the refrigerator. You can serve the jelly directly in the form itself or take it out of the dish.
In the latter case, send the container with the dish to a bowl of boiling water, wait half a minute. Prepare a beautiful flat serving dish, turn the jellied container upside down.
Serve with sauce. It can be made from liquid mustard and lemon juice. An analogue is a sauce based on horseradish and garlic passed through a press.

beef tenderloin - 900 gr.
beef ribs - 900 gr.
beef shank - 1.4 kg.
laurel - 5 pcs.
carrots - 230 gr.
onion - 180 gr.
celery root - 35 gr.
pea pepper - 17 pcs.
ground pepper(black) - 7 gr.
salt - the amount at the discretion

Rinse the beef meat well under the tap, transfer to a basin and fill with cold water. Leave for 4 hours to soak, after this period, drain the liquid.
Prepare a large pot, send the meat into it. Add cold water, it should cover the beef. Bring the composition to a boil over high heat, remove the foam.
When the first bubbles appear, simmer the dish for 5 minutes. Remove from the burner, remove the meat with a slotted spoon, drain the liquid. Return the beef to the pot, cover with water.
Put on the stove, wait for the liquid to boil, then reduce the power of the stove to a minimum. In parallel, remove the foam, do not move away from the pan.
Cook over low heat for about 5 hours, the meat should be well separated from the bone. 1.5 hours before readiness, add peeled carrots, chopped onion without peel into 4 parts, washed celery.
After 6 hours from the start of cooking, try to separate the meat from the bone. If the fibers are difficult to detach, cook until the desired result is obtained, but no more than 8 hours.
Approximately 20 minutes before the end of languishing, add pepper, laurel and salt. After that, remove the meat with a slotted spoon and cool, disassemble into fibers. Filter the broth through cheesecloth.
Prepare the form, put the jellied meat and boiled carrots, chopped in circles, on the bottom. Pour the contents with broth, let cool at room temperature(approximately 2 hours). Then refrigerate for 8 hours.

garlic - 10 teeth
pork on the bone - 1.3 kg.
laurel leaf - 5 pcs.
pea pepper - 8 pcs.
onion - 60 gr.
salt - the amount at the discretion

Chop the pork into small pieces, rinse under the tap, move to a bowl. Fill with cool water, leave for 3 hours to soak. During this period, the smell will disappear and blood will come out.
When the specified time has elapsed, drain the liquid, rinse the meat. Scrape off the darkened parts, remove the hairs if any. Prepare the pan, send the pork inside.
Pour in water so that it covers the pieces and rises 1-2 cm above them. Put the dishes on the stove, wait for the first bubbles to appear. Turn off the burner, drain the broth.
Rinse the pan, send the meat inside again, fill with cold water. Now put it back on the burner, wait for it to boil. Reduce the fire to a minimum. Salt the broth, cook at low power for about 6 hours.
5 hours after the start of cooking, add the onion without the husk, cut into 4 parts. Dip peeled carrots, peas with laurel and salt here. After 1 hour, fish out the onion, you won't need it.
Take out the carrots, cut into cubes or stars. Filter the broth through several layers of cheesecloth. Remove the meat from the bones, grind with fibers. Pass the garlic through a crusher, add to the pork.
Arrange the components in the forms for jelly, pour in the broth, let cool. Then transfer to the refrigerator for final cooking for 6 hours.

pea pepper - 15 pcs.
pork leg - 1.4 kg.
chicken ham - 600 gr.
salt - to taste
onion - 2 pcs.
garlic - 9 teeth
carrots - 1 pc.

Rinse the chicken ham, chop with a sharp knife along with the bones. Peel the pork legs, wash, leave to soak for 3 hours in cold water.
Peel the carrots and onions, send them to the multicooker bowl. Add meat, salt and ground pepper (optional) to this. Pour 2.5 liters. purified water.
Set the “Extinguishing” program on the device for 6 hours. When the meat begins to easily separate from the bone, the slow cooker is allowed to turn off. Otherwise, the extinguishing continues for another 1 hour.
When the timer signals readiness, remove the meat. Let it cool, remove from the bone. Divide with fibers or cut with a knife, as you like.
Crush the peeled garlic cloves with a pestle, place in a multi-bowl with broth. Cover with a lid, wait a third of an hour. Assess the dish for taste, salt and add peas.
Pass the broth through a colander, after lining the dishes with 4 layers of gauze. Chop the removed carrots into circles, put them on the bottom of the container.
Add meat fibers here, fill the contents with broth (strained). Cool at room temperature, then refrigerate overnight (balcony, refrigerator).

There are quite a few recipes for jelly based on pork, beef, chicken and even fish. Traditionally, the dish is cooked on the stove, but experienced housewives adapted to the multicooker.

Video: how to cook a delicious transparent jelly

Kholodets is one of the most popular cold appetizers in Russian holiday table. You can also serve it just for dinner, for example, with mashed potatoes instead of store-bought sausage. Therefore, knowing how to cook jelly will be useful to every housewife. The following are the most successful recipes this dish.

A few decades ago, only tails, legs, ears, heads and other parts of meat carcasses were used to prepare jellied meat, which cannot be cooked in any other way than long-term cooking and gelling. But modern housewives have improved classic recipe, adding meat pulp to it, as well as a large amount of spices.

Recipe Ingredients

The classic recipe necessarily includes pork legs and ears. Without these components with gelling components, the jelly simply will not harden. In addition to them, you can use other meat parts pork carcass. Many cooks add a whole chicken to the ears and legs, from which you can cut a large amount of meat.

In addition to 2 ears, 2 legs and a large chicken, vegetables are taken to cook the broth. It is enough to use 3 pieces of carrots and onions. Onions, when all the components are cooked, are always thrown out, but carrots can be cut into shapes and beautifully placed in jars with jelly.

Perfectly complements the jelly with chopped garlic (to taste), peppercorns and bay leaves. The finished broth is filtered from all these components and only then poured onto the meat. The liquid is salted at the very beginning of cooking.

How much to cook jelly?

It is difficult to say unequivocally how much to cook aspic. It depends on the size of the cuts of meat, the heat level of the stove and some other factors. On average, the dish is prepared from 4 to 8 hours. In the process, be sure to remove the foam from the surface of the broth.

If a pressure cooker is used, the meat will be ready in 2 hours. True, in this device the broth will turn out to be more cloudy. For transparency, it is recommended to drain the first liquid after boiling.

How to disassemble and serve the dish?

First of all, parts of the carcass are always removed from the broth, meat is removed from them, which must be cut into small pieces. Bones and veins are thrown away. The meat is placed in convenient bowls for jelly, and on top it is poured with strained broth from the pan. When pouring, you can decorate with egg slices, boiled carrots.

The jellied meat is best left in the refrigerator to freeze overnight. Before serving, the top layer of fat is removed from it. You can decorate the jelly with finely chopped greens. Mustard or sour cream and horseradish sauce are served separately.

Beef

For such a dish, you must definitely take not only the beef leg, but also the pulp. 600 g of fillet will be enough. Of the remaining ingredients, it is used: 2 liters of purified water, onion, 12 black peppercorns, carrots, salt, a couple of bay leaves, a head of garlic.

The first broth beef leg merges. When there is new water in the pan, you can salt it and send the product to boil.
After 5-6 hours, vegetables (onions are not pre-peeled) and meat pulp are lowered into the broth. Together, the ingredients are boiled for about an hour. To taste, you can add salt to the broth and add pepper to it.
The meat is separated from the bones, finely chopped and placed in small bowls. Garlic passed through a press and strained broth are added to the pieces of beef.
Filled forms are removed in a cold place, but not in the refrigerator.

To ensure that the meat is at the bottom, when pouring the broth, the ingredients in the bowls are not mixed.

Chicken jelly - step by step recipe

This is a lower-calorie version of jellied meat. It does not use pork - only parts of a chicken carcass. Taken: 2 kg assorted wings, legs and necks, celery stalk, salt, 3 garlic cloves, 3 pcs. carrots and onions, 6 black peppercorns.

All vegetables are coarsely chopped. Garlic can be chopped into thin slices. The celery is not chopped.
Vegetables and washed meat are poured with water, salted and sent to medium heat for 2.5 hours. It is important to constantly remove foam from the surface of the liquid.
When the meat begins to move away from the bones, pepper and bay leaves are added to the broth.
Chicken is removed from the finished broth. The meat is separated from the bones and placed in a mold.
Top the chicken with strained broth.
The dish is sent to the cold until completely solidified.

Chicken jelly is served with any spicy sauce.

Jellied pork legs

For such a dish, the legs are used together with the hooves. There will be no other meat in the treat, so it will turn out economical. Taken: 2 kg of legs, onion, salt, 6 peppercorns, a couple of bay leaves, carrots, half a head of garlic.

The legs are first soaked in cold water for 1.5 hours, after which they are thoroughly cleaned with a knife. The transparency and taste of the broth will depend on this.
Clean meat is chopped into 3 parts, placed in a pan, poured with water.
After 3 hours, peeled vegetables, pepper, parsley, salt are sent to the container.
The future jelly is cooked for another 4 hours until the meat begins to disintegrate into fibers.
Half an hour before readiness, garlic cloves grated on a fine grater are poured into the pan.
The cooled meat is separated from the bones and laid out on small plates.

Until completely cooled, the dish will be on the bottom shelf of the refrigerator.

From pork knuckle and chicken

According to this recipe, there will be a lot of meat in the jelly. Therefore, he will especially like the strong half of the family. To prepare the dish you need to take: pork knuckle, salt, 2 chicken legs, 7 peppercorns, 2 onions, 1 large spoonful of salt, carrots, a bunch of fresh herbs, celery root, 4 bay leaves.

The washed and peeled meat is lowered into a large saucepan and cooked for 3 hours. Next, salt and all other components are added to the container. The greens are finely chopped, the celery root is cut into large pieces.
After another 3.5 hours, the meat is finely cut and placed in a bowl, after which it is poured with carefully strained broth.
The treat is served to the table only after it has completely solidified in the refrigerator.

If there is too much meat, boiled pork can be used for another dish, and only chicken can be added to the jelly.

How to cook in a slow cooker?

The miracle pot will help out the hostess when cooking aspic. Suitable for any brand. The recipe will include: pork leg, onion, salt, 9 peppercorns, beef shank for about 800 g, 450 g chicken legs, parsley, 4 garlic cloves, 2 carrots.

In the evening, the cleaned meat components are chopped into large pieces and placed in the bowl of the device. In the "Soup" program, the mass is brought to a boil. At this point, it is important to remove the foam from it.
A whole carrot, lavrushka, pepper, onion, and salt are added to the boiling broth. The "Extinguishing" program and auto-heating are switched on. The lid of the device is closed. After that, you can safely go to sleep.
In the morning, chopped garlic is sent to the broth, after which the liquid is brought to a boil.
The cooled meat is removed from the bones and finely chopped, and then placed in convenient containers.
Pieces are poured with strained broth.

The containers are taken out to the cold for several hours.

Festive aspic of three types of meat

A dish cooked according to this recipe will have a particularly rich meat taste. In its composition following products: 3 pork knuckles, 2 onions, salt, whole chicken, a head of garlic, 2 carrots, 1.8 kg of lamb on the bone, a bunch of greens, 4 bay leaves.

Pork, lamb are washed, chopped into large pieces and sent to cook for 3 hours.
Next, the chicken cut in half, whole vegetables are laid in the broth.
The mass is cooked for another 3 hours and salted almost before completion.
IN ready broth chopped greens are added, garlic cloves passed through a press, as well as lavrushka, after which it is left to infuse.
The meat is removed from the cooled liquid, removed from the bones and cut into pieces, after which it is placed in salad bowls.
Strained broth is poured on top.
The dish will freeze in the refrigerator all night.

In the morning, the treat is served at the table with French mustard.

Pig's feet and ears

This is a very simple jelly recipe. pork feet and ears. In addition to the listed parts of the carcass (1 each), the following are used: onion, salt, carrot, 5-6 garlic cloves.

After washing and cleaning, meat components and vegetables are placed in a saucepan, poured with water, and then boiled over low heat for 4 hours. You need to constantly remove the foam from the mass.
After the recommended time has elapsed, the meat is separated from the bones and finely chopped. Figuratively crushed carrots.
Meat pieces, vegetable slices and finely chopped garlic are placed in bowls and poured with strained broth.

After solidification, the jelly can be served at the table.

How to cook jelly with gelatin?

In order not to worry about whether the jelly will harden from natural gelling components, you can use gelatin. Such a dish can be prepared even with rabbit meat (1.7 kg). Also taken: a large onion, bay leaf, 4 peppercorns, 20 g of dried parsley root, 35 g of gelatin, carrots.

The carcass of the rabbit is cut into 8 parts, placed in a pan and filled with water. All other ingredients are added there.
The dish is cooked for 3.5 hours.
45 minutes before the end of cooking, the gelatin is soaked in water.
Ready, slightly cooled meat is separated from the bones and disassembled into pieces.
Gelatin is added to the broth, after which the latter is heated, but not brought to a boil.
Strained liquid is poured into containers with meat, containers are removed in the cold.

Kholodets goes well with boiled potatoes and brown bread.

Vegetarian Recipe

There is a jellied option even for vegetarians. Of course, it will have a lot of vegetables. The recipe includes: 140 g soy asparagus, vegetable broth, 180 g soy meat, 2 garlic cloves, a bunch of fresh herbs, 3 small spoons olive oil, pod hot pepper, a pinch of coriander and nutmeg, 2 small spoons of gelatin.

The asparagus is soaked in cold water and then finely chopped.
The pepper is finely chopped, the greens are washed.
Soy meat is boiled for 12 minutes in salt water, after which it is divided into parts by hand.
Asparagus and oil are combined in the form, vegetables are added.
Gelatin is diluted in half a glass of warm broth. It will swell in 25 minutes. Then the rest of the broth is poured into the mixture, and together the components are cooked for 3-4 minutes until boiling.
Vegetables, asparagus and meat are poured with hot liquid, and after cooling, the container is sent to the refrigerator for the whole night.

Before serving, the dish is cut into portions.

A few secrets of delicious jelly

There are several ways to make jelly especially tasty and rich:

To make the broth transparent, you can not cook frozen ingredients.
It is better to drain the first water after boiling, rinse the meat and send it back to the pan.
small pinch citric acid will allow the broth to become perfectly transparent.
The onion in the husk, which is cooked along with the meat, will add goldenness to the jelly.
A variety of spices will improve the taste: coriander, nutmeg, Italian herbs, ground black pepper and others. You can add one thing or link them together.

In order for the jelly to always turn out to be salty enough, the broth should seem salty when sampled.

The jelly appeared quite by accident. Once people noticed that if you cook meat broth for a very long time, it freezes in the cold. New snack the French immediately appreciated, and gradually the dish took root in other countries. At first, jelly and jelly were different dishes. Kholodets was prepared from pork or pork-beef broth with pieces of meat and poultry, and jelly was cooked exclusively from beef. Now it is practically the same dish, which is called jelly in the north and north-west of Russia and aspic in the southern and south-eastern regions. Aspic is a separate dish, as it is prepared differently from jelly and jelly. Let's talk about how to properly cook jelly and aspic so that they turn out tasty, beautiful and appetizing.

How to cook jelly: choose meat and cook delicious broth

All housewives know how to cook beef and pork jelly so that it freezes well without gelatin - you need to take pork and beef legs, brain bones, heads, tails, pig ears and parts of the carcass not suitable for other dishes. Suitable tendons, cartilage, bones, skin, mosses, chicken feet, wings, necks and heads, which, thanks to their high collagen content, make the meat broth sticky, viscous and jelly-like.

If chicken jelly is prepared, it should not be store-bought, but homemade - not very meaty and bony. Excellent gelling of rooster broth and game. In addition, pork knuckle, beef tenderloin, turkey and chicken can be put in the dish as a meat base. The meat should not be too fatty, as the fat prevents the jelly from solidifying.

Naturally, meat products take quality and fresh. Legs, drumsticks, paws are thoroughly washed, cleaned and soaked for at least one hour. After that, the legs are poured with cold water, brought to a boil, then drained and refilled with water in the pot with meat. This is done to make the broth clear and less greasy.

The ideal ratio of water and meat is 2:1, and the water should be cold - so the broth will be even tastier and more appetizing. As soon as the broth boils, the fire is reduced to a minimum and boiled for 5–7 hours, in some cases up to 12 hours. The cooking time depends on the meat used, the required amount of jelly and the recipe. How much to cook is a significant question, because the longer it is cooked, the more saturated, thick and rich the jelly will be. If the jelly does not solidify well, then there was too much liquid or you added it to the pan during cooking. In this case, the jelly will have to be boiled or gelatin added.

How to cook beef, pork and chicken jelly: the following steps

2 hours before readiness, put onions, carrots, celery root and parsley in the broth, and 40 minutes before the end of cooking - bay leaf, cloves, peppercorns, dill umbrellas and other spices. And you can lay the spices along with the meat to make the jelly more fragrant. When peeling onions, sometimes the middle and bottom layers of the husks are left so that the broth is beautiful and golden.

Aspic is salted after the broth is ready, otherwise there is a high probability of oversalting the dish - the water constantly boils away. In addition, salt inhibits the gelation process. You need to salt the hot broth so that it seems slightly oversalted, otherwise it will turn out to be too bland when frozen. Chopped garlic is placed in the finished broth and the dish is allowed to brew for about 20 minutes. After that, the meat is carefully separated from bones and cartilage, vegetables are removed from the broth, and the liquid is filtered. Some housewives add chopped cartilage to the meat to make the jelly more dense and satisfying.

Pieces of meat are laid out in a large form, poured with broth and left for a while at room temperature. You can pour liquid into small portion molds - they look very impressive on the festive table. Slices of carrots, slices of pickles, green leaves or half an egg are placed at the bottom of the molds - the decoration will end up at the top and look very impressive.

It is better to cool and bring the dish to readiness on the middle shelf of the refrigerator, and the jelly usually freezes as much as it was cooked. It is best to remove the frozen fat from the finished jelly if you have not removed it before. Before serving the dish, the molds with jelly are lowered for a few seconds in hot water and turn over on a plate, and serve this savory appetizer with grated horseradish and spicy mustard.

How to cook jelly with gelatin

Sometimes there is no time to cook according to all the rules, and beef and chicken jelly do not always release enough gelling substances, so many people want to know how to act so that the dish still freezes. Gelatin comes to the rescue, which is made from the bones, tendons and hooves of cattle, so with the help of this unique product you can get a delicious jellied meat in less time.

Per liter of liquid, 30 g of gelatin is usually taken, which is pre-soaked and then dissolved in a small amount of warm or cold broth after straining. Pour the liquid into a saucepan in a thin stream and heat slightly, not bringing to a boil. In all other respects, the technology for preparing jellied meat does not differ from the classic recipe.

Clear broth - easy!

Never boil broth from frozen meat - it will turn out too cloudy, no amount of egg white will help. First, the meat and bones are thawed, washed well, and then boiled. The first water is drained for the same reason - so that the jelly turns out to be light and without impurities.

To obtain a clear broth, it is not allowed to boil strongly, it is not stirred during the cooking process, and the foam must be removed. The broth should be well filtered, as it often turns out to be cloudy due to the fact that it has not been sufficiently cleaned of all kinds of impurities. There is another secret of transparent jelly - throw a pinch of citric acid into the broth before boiling.

If preventive measures do not help, the strained broth is clarified lemon juice(½ tsp) or egg white. For a liter of finished broth, one whipped protein is enough, which is added to the broth, after which the liquid is thoroughly cleaned through gauze folded in several layers.

How to cook aspic from meat and fish

Aspic is a light version of jelly and aspic, as it is prepared from lean meats (beef, veal, tongue, chicken, turkey) and fish. Aspic cooking is simple and easy, and gelatin is used to solidify the broth.

Meat or poultry is boiled according to all the rules of cooking meat broth. Next, the dish is cooled, the meat is separated from the bones, it is disassembled into fibers or cut into pieces. The broth is filtered, and the gelatin is poured with water to swell - while the proportions of the broth and gelatin depend on the amount of meat. It is recommended to adhere to the ratio indicated in the recipe. Gelatin is poured into the broth and heated, but not boiled, otherwise the aspic will not thicken.

For fish aspic, any kind of fish is used, the most important thing is to carefully remove the bones so that there are no unpleasant surprises during the tasting process. And of course, aspic is unlikely to please the eye if, instead of beautiful pieces, it contains minced fish. Therefore, they usually use denser fish that does not fall apart when cooked - pollock, mackerel, pike, pink salmon and representatives of the salmon family. Fish heads, tails and fins are placed in the broth, it is they who make it thick and rich, but it is better to remove the gills due to bitterness. brew fish broth with the addition of vegetables and spices, remove the bones, filter and introduce gelatin. Pieces of bright vegetables are laid out in a jellied container and poured with liquid.

Recipe: jelly in a slow cooker

Rinse two pork legs and soak for 3 hours. Two chicken legs chop into pieces, put the meat in a slow cooker along with one peeled onion, half a head of garlic and peppercorns. Pour water up to the maximum level and leave overnight in the "extinguishing" mode. In the morning, cool the broth and, separating the meat from the bones, cut it into pieces, mash the garlic, return it to the broth and salt. Fill the molds with meat, pour the broth, let it brew and put in the refrigerator.

It is not difficult to understand how to cook jelly from beef or pork legs, aspic from chicken, tongue and fish. These delicious dishes very beneficial for health due to the high content of collagen. Take care of the health of your family and cook jelly not only for the holidays!