Jellied turkey wings without gelatin. From pork legs and turkey

Kholodets is probably the most sought-after appetizer at any holiday table and not only. I often cook for my beloved husband, he loves to enjoy this yummy. It's probably not a secret for anyone that there are quite a few variations in the preparation of this appetizer. a large number of. Not so long ago, my friend told me quite taki unusual recipe jellied turkey, without gelatin. Looking ahead, I’ll say that I liked it so much that I want to show you my recipe with a photo step by step so that you can cook this yummy. But then I just wondered, what would it taste like? Therefore, I went to the market, bought a turkey fillet, and when I got home, I immediately set to cooking. The turkey jelly turned out to be very tasty, my husband, and I, just could not tear myself away from it. If you want to surprise your guests with an unusual appetizer, then be sure to cook this dish.
Ingredients:
- 500 gr turkey fillet,
- 1 carrot,
- 1 onion,
- 1-2 bay leaves,
- a few pieces of peppercorns,
- water (should just cover the meat),
- salt to taste.

Recipe with photo step by step:

Wash the turkey fillet well under running water. Put it in a saucepan, fill with water so that it completely covers it. You can use filtered water to make jelly. If this is what you drink, then give preference to it and cook all dishes, from soups to jelly.
Add salt immediately.

After - pepper in a pot, Bay leaf, carrots and onions.

Boil the jellied meat on the weakest fire for 3 hours. Be sure to collect the foam after the water boils. Cook jellied meat with a lid. It should not boil too much, otherwise the broth will not remain at all.
After 3 hours, remove the meat from the broth, cool it, cut it. Do the same with carrots.

Put the carrots and meat in a bowl on the bottom.
Then pour in the broth. You can strain it first.

When the jelly hardens, you can serve it to the table.

Just as simple and easy to prepare

Unlike, turkey jelly can be cooked without gelatin. The bones of a bird's leg contain enough collagen and fat to make the snack harden without additional thickeners, which becomes especially useful when the latter are not at hand.

Jellied turkey without gelatin in a slow cooker

The most dense jelly without gelatin is obtained from the turkey neck, but there is not much meat in the neck and it is difficult to separate it from the bones, and therefore, together with the neck, we will cook a meaty turkey drumstick.

Ingredients:

turkey drumstick - 1 pc.;
carrots - 145 g;
onions - 175 g;
turkey neck - 1 pc.;
laurel leaves - 2 pcs.

Cooking

Prepare meat products by rinsing the turkey drumstick and neck, then placing them in a deep saucepan. Following the turkey, send half a carrot, a whole onion and peppercorns there. Put a bay leaf and fill the contents of the dishes with four liters of water. Put the dishes with the turkey on low heat and boil everything for about four hours. Do not forget to remove noise from the surface, despite the fact that such a turkey jelly will not come out transparent in any case, the rubbish removed in time will help make the appetizer noticeably cleaner. After the time has passed, strain the broth, cool the turkey, and then disassemble. Put the meat in any suitable container and pour the broth. For decoration, place carrot slices on the surface. Leave everything to cool in the cold.

Jellied turkey with chicken without gelatin - recipe

This recipe is unusual and remarkable in that, in addition to poultry meat, it also includes cubes. In addition to the ham itself, you, at your discretion, can supplement the dish with vegetables, other types of meat, pâtés and eggs.

Ingredients:

Cooking

Before preparing turkey jelly, the drumstick should be washed and dried well. Pour the prepared drumstick with a mixture of water and wine and leave to cook for three and a half hours. After a while, put the chicken in the broth, add salt and bring it to fully prepared. Disassemble the finished turkey and chicken pulp, and cut the ham into cubes. Mix meat with greens and pour thick broth. Jelly gelation takes place only at low temperatures, and therefore pouring it into molds, send the snack to the refrigerator and leave it there until it hardens.

I have never cooked turkey jelly in a slow cooker before. It always seemed that it would not harden or the taste would not be rich enough. It turned out in vain, because everything worked out the first time. As a result, turkey jelly, which is also considered the most tender and dietary, was appreciated by all family members, and now I will cook it quite often.

For cooking meat for jelly, I used a slow cooker, which greatly facilitated the entire cooking process. Only in this case, it is necessary to take into account the capabilities of the technique, if you use a conventional slow cooker, then you need to cook meat in it for 6-7 hours, if a slow cooker is a pressure cooker, then the time can be reduced to 4 hours.

And one more important point- choice meat products for cold. For this, the most cartilage-rich wings, neck, lower leg, and thigh of a turkey are suitable. This time I didn’t have turkey drumsticks and thighs, so I added a piece of beef with a bone. Connoisseurs say that the most delicious aspic obtained by adding turkey legs, but I did not dare to use them.

Taste Info Meat Snacks

Ingredients

turkey wing - 1 pc.;
turkey neck - 1 pc.;
lean beef with a bone - 300 g;
water - 3 l;
carrots - 1 pc.;
onions - 1 pc.;
head of garlic - 2 pcs.;
bay leaf - 1-2 pcs.;
peppercorns - 2-3 pcs.;
salt - to taste.
bay leaf - 1 pc.;
peppercorns - 2-3 pcs.;
salt - to taste.

How to cook turkey jelly with beef in a slow cooker

Thoroughly wash the meat products. I repeat that instead of a piece of beef, you can add a turkey drumstick or thigh, a piece of lean pork or chicken.

Add carrots to meat products, one head at a time onion and garlic. You do not need to peel the vegetables, just cut off the ends. Vegetables are needed only for fragrant broth.

We place the prepared ingredients in the multicooker bowl, pour cold water and add a teaspoon of salt. Close the lid and set the "extinguishing" mode for 6-7 hours. It is convenient to put the meat to boil overnight.

We check the readiness of the broth for jelly as follows: we drop a drop on the finger and rub it with the second finger. If it becomes sticky, then the broth is cooked correctly. Strain the finished broth into a clean saucepan and bring to a boil.

At this time, separate the meat from the bones and finely chop it. You can also skip the meat through a meat grinder.

We lay out the chopped meat in containers with a layer of 3-4 centimeters. Add minced garlic.

Pour into containers hot broth so that it covers the meat by 2-3 centimeters.

From above, for beauty, we lay out flowers cut from boiled carrots, bay leaves and peppercorns.

Let the meat broth cool down room temperature, and then for half an hour or an hour (depending on the weight of the container) we send the containers to the refrigerator until the jelly is completely solidified.

Jelly without gelatin from a turkey in a slow cooker turns out to be very tender, so it is not recommended to cut it long before serving.

Tips for the hostess

For a richer broth, still cook turkey or chicken legs in the broth. After cooking, you can not use them if you want. But jelly from such a broth will solidify faster and its consistency will be denser.
To add flavor to the broth, not only onions and carrots are used, but also other vegetables - celery root, white parsley rhizomes and parsnips.

If you are very fond of beef or pork jelly, but at the same time you cannot often treat yourself to it because of enough high calorie content, then ideal option for you will be the use in this dish turkeys.

Despite the fact that the technology of its preparation is practically the same as any other type of jelly, the end result is much more low-calorie and tender, and therefore you can eat it even if you are on a diet.

This article will tell you how to cook a delicious turkey jelly. in the usual way, as well as using a slow cooker, varying the taste depending on the ingredients.

simple recipe

If a chicken aspic It is absolutely impossible to cook without gelatin, then the turkey bones allow you to achieve this. The collagen and fat contained in them is quite sufficient so that the jelly can completely harden without the addition of this thickener.

Therefore, if you do not have gelatin on hand, feel free to cook this yummy without it. We suggest studying the recipe step by step.

This amount of weight (600 g) will have about 4 turkey wings. It is advisable to take those parts in which there are 2 bones, since additional gelatin will not be used in the recipe itself;
Rinse the wings thoroughly and place them in a pot of cool water. Bring everything to a boil, and then immediately pour out this broth, since the first broth is undesirable to use. Rinse the wings again and pour just enough water into the pan so that the wings are barely covered with it. Put the pan on the stove again, and as soon as the water boils, then immediately remove the foam that has appeared. After that, add carrots, it is not necessary to peel it, just wash it, as well as laurel and pepper;
Bring the future jelly to a boil again, and then lower the temperature to the very minimum. Boil everything for about 2 hours, but salt should not be added until about an hour and a half after the start of cooking;
In the allotted time, the turkey will be completely boiled, so it should be removed from the water and cooled slightly. It will be necessary to pull out all the cartilage and bones from it, as well as remove the skin. The remaining meat should be cut into fairly small pieces;
Garlic needs to be ground with a press, then add it to the turkey meat, and then salt and pepper everything a little. Stir the meat so that it is completely saturated with aromas;
Strain the broth. This should be done through gauze, which must first be rolled up several times. After the broth is clear, you should again send it to the pan and boil it several times over high heat. It should be very concentrated;
Peel and cut carrots beautiful figurines Or just rings. Put them in the bottom of the jellied dish and add parsley to them. Lay them out beautifully, because when the jelly turns over, they will be at the very top;
Pour the carrots and parsley with a small layer of broth, and then put the mold in the refrigerator. Since the broth is concentrated, it will not take much time for this layer to solidify. After that, put pieces of meat on the frozen top layer. Pack it firmly enough and pour out all the remaining broth.
The jelly should harden in the refrigerator overnight. During this time, it will become quite dense. After that, briefly place the form in a container with hot water, this will allow the jellied meat to fall out of the mold with ease.

Jellied turkey with gelatin

If you are completely unsure that your jelly will harden, then it would be best to play it safe and still add gelatin. They cannot spoil the dish, so the taste will still turn out amazing.

turkey - 500 g;
gelatin - 1 table. l.;
carrots - 100 g;
onion - 70 g;
peppercorns - 4 pcs.;
bay leaf - 1 pc.;
garlic - 2 teeth;
greens - 5 branches;
pepper and salt.

Time limit: 10 hours.

Calorie content: 61 kcal.

Since gelatin will be used in the recipe, you can choose any pieces of turkey, even a simple fillet, because then you don’t have to worry about the bones. Cut the turkey meat into medium-sized pieces and start boiling them in cool water. Also add carrots and onions to it, and then fill with water so that the meat is completely covered. Salt everything and add peppercorns;
During the cooking of the broth, it is imperative to remove the manifested foam. Also, if necessary, if you notice that the water in the broth boils away too quickly, then you can add a small amount of it, but not more than 100 ml;
It will take you about 4 hours for the turkey meat to become very tender. Separate the meat from the bone and separate it into fibers. Strain the broth through cheesecloth several times, and then add gelatin to it. It must dissolve completely;
Remember that during the cooking of the broth, the vegetables will be ready much earlier than the meat, so they should be taken out about 30-40 minutes after the start of cooking. Discard the onion immediately, and cool the carrots first, and then chop;
Put the carrots on the bottom of the mold, and then lay out the meat and garlic, cut into thin slices. You can also put a little lemon, for sourness;
After that, the jellied meat should be poured with broth and sprinkled with chopped herbs. Leave the jellied meat in the refrigerator until the very moment of solidification, then remove it from the mold and serve.

Festive turkey neck and chicken aspic

For this recipe, in addition to turkey necks, chicken feet will also be used to give ready meal deeper taste.

turkey neck - 200 g;
turkey wing - 200 g;
chicken legs - 300 g;
bay leaf - 5 pcs.;
carrots - 200 g;
onion - 150 g;
allspice peas - 7 pcs.;
garlic - 7 teeth;
salt.

Time limit: 9 hours.

Calorie content: 115 kcal.

Rinse all the turkey meat and put it in the pan. After that, prepare the chicken legs by first removing the skin from them, and then cutting off the nails with phalanges. Put them on the turkey;
Pour a little more than 5 liters of water into the pan, and then set medium fire. As soon as the pan boils, you should remove the foam, and then reduce the heat to the lowest possible;
The jellied meat should be cooked for about three and a half hours. However, a couple of hours after the start of cooking, you should put carrots and onions in it, as well as bay leaves and peppers;
When the meat is completely cooked, you should pull it out. Salt the broth and boil it again. The cooled meat should be disassembled from the bones, and then cut into small pieces;
Mince the garlic and then mix it into the meat. Cut carrots into slices. After that, start collecting jellied meat. Put all the meat with garlic on the bottom of the dish, and then put the carrots in an even layer. Everything should be poured with concentrated broth and left to harden in a cold place for 5 hours.

Try to cook, it's interesting and unusual snack, which came to us from Foggy Albion.

On the festive table serve baked ham cooked in the oven with your own hands. And we tell you how to make meat unusually juicy.

Spicy chicken in teriyaki sauce is what you need! Take note.

Jellied meat with vegetables and herbs in a slow cooker

A slow cooker is the best assistant when preparing jelly, because by loading products into it, you can go about your business, and in the meantime, the equipment will do everything by itself. Let's consider in detail how to cook turkey jelly in a slow cooker.

- turkey neck - 200 g;
- turkey wing - 200 g;
- garlic - 2 teeth;
- gelatin - 40 g;
- parsley - 5 branches;
- onion - 70 g;
- carrots - 100 g;
- bay leaf - 2 pcs.;
- salt and ground black pepper.

Time limit: 9.5 hours.

Calorie content: 74 kcal.

Turkey meat should be washed very thoroughly, and then cleaned of all excess. Put it in a saucepan and pour boiled water into it. Wait until the water boils and cook for 10 minutes. Be sure to remove all the foam. After this time, remove the pan from the stove and drain the water. All meat should be put in a slow cooker;
The turkey at this stage must be seasoned, and then add the vegetables. You don't have to cut them, just clean them. Pour everything with fresh cold water, and close the lid. The jellied meat should be cooked in the "Soup" mode. Set the time to three and a half hours. When about 15 minutes remain, add the bay leaf;
Pour gelatin into a separate cup and fill it with water. When it swells, add it to the broth. Slowly heat the container with the broth so that the gelatin is completely swollen;
Crush the garlic and also add to the broth. After that, take the turkey out of the water and remove all the bones from it. Just cut the meat into small pieces and put in a mold. After that, lay out the chopped carrots and chopped greens. Cover the whole jellied meat with broth and put it to cool in the refrigerator.

Jellied meat with turkey drumstick and pork legs

If you still can't deny yourself pork jelly, then simply mix the meat from the legs of the pig with the legs of the turkey. Believe me, you will not soon forget such a combination.

turkey drumstick - 1500 g;
pork legs - 1500 g;
dill - 10 branches;
onion - 150 g;
carrots - 300 g;
celery - 100 g;
black peppercorns - 8 pcs.;
bay leaf - 3 pcs.;
garlic - 8 cloves.

Time limit: 13 hours.

Calorie content: 124 kcal.

Pig legs need to be washed very thoroughly. To do this, take a stiff brush and rub them under running water. After that, just put them in a large saucepan. Rinse the turkey and send to cook along with the legs;
Fill everything with cold water. Place the pot over medium heat and wait for it to boil. Remove all the foam in this process so that the broth is very transparent;
When the water boils, you should immediately reduce the fire. Peel and cut carrots into large pieces and then cut the onion into quarters as well. Also turn the celery stalks into large pieces, and then put all the vegetables in the broth. Also, garlic, peppercorns, dill and bay leaf should also be added to it. In general, the broth with meat should cook for about 6 hours;
Remove the vegetables and turkey from the broth. It should be cooled and the meat removed from the bones. Cut it into pieces and put in a mold. It should occupy approximately 2/3 of the form itself;
After that, remove the pork legs from the broth. Salt the broth and strain it. After that, fill the meat with broth and leave it to harden to the desired state in the refrigerator. After the jelly is cooked, the fatty film should be removed from it. Feel free to serve this appetizer to the table.

In order to cook an unusually tasty jelly, you should choose those parts of the bird that have a lot of bones and cartilage. It is the neck, wings and legs that will be the perfect pieces for him;
You should not cook turkey jelly with only one meat, it is also necessary to have vegetables in it, such as carrots, onions and herbs. Play with seasonings as you wish.

Enjoy your meal!

Turkey - dietary product rich in nutrients. In the preparation of all kinds of dishes from this bird, almost all parts are used, which makes it waste-free. One of these outstanding and very tasty dishes is turkey jelly, which will come in handy at any table.

We cook classic jellied meat in a saucepan with gelatin

Traditional Russian dish, without which no one can do New Year's table, can be prepared from 500 g dietary meat turkey and 15 g of gelatin, which guarantees the solidification of the dish.

In addition, you will need:

large carrot;
small bulb;
a few peppercorns;
lavrushka;
half a garlic head;
up to 50 g of parsley;
shallow white salt.

Cook aspic in a saucepan with gelatin:

The meat is cut into portions and lowered into a pot of water.
Carrots, onions, salt and peppercorns are immediately sent to the bird.
If necessary, water is added so that it covers the meat pieces.
During the cooking process, the foam is removed from the broth.
After 30 minutes, the vegetables are removed, from which the onions are thrown away, and the carrots are crushed after cooling.
After 4 hours, during which no more than 100 ml of water is added, the broth is filtered several times, and the meat is disassembled into fibers.
If bones are present, they are removed.
The gelatin dissolves in the broth.
Carrots and garlic cloves are laid out at the bottom of the form, then meat and greens are distributed.
Everything is poured with broth and sent to the refrigerator to solidify.

From the neck of a turkey

Poultry neck aspic - easy to prepare, very tender dish with rich taste.

To complete the recipe, you need:

2 large necks;
bulb;
medium-sized carrot fruit;
parsnip;
peas allspice, white salt, herbs and lavrushka.

Cooking scheme:

The washed necks are divided into several parts, which are filled with 1.5 liters of water.
After boiling, the foam is removed from the broth.
After 2 hours, salt, spices, parsnips and vegetables are sent to the pan.
In the process of preparing the broth, the liquid is added so that no more than 600 ml of it remains in the final.
When the indicated volume of liquid remains, parsley is laid out in the pan.
After 5 minutes, the necks are removed.
The meat is separated from the bone and laid out in a sudok, where it is poured with strained broth.
The filler freezes in the refrigerator.

Cooking in a multicooker

If you cook jellied meat from parts of a turkey in a slow cooker, then the dish turns out to be fragrant and dietary, but it will not require almost any effort.

Ingredients:

700 g of hips and wings;
onion head;
medium-sized carrot fruit;
half a garlic head;
special seasonings for jelly.

Progress:

Meat is placed in the bowl, which is poured with 2 liters of water.
The multicooker is set to the "Extinguishing" mode for 5 hours.
After 2 hours, vegetables, spices and salt are laid out in the broth.
When the signal sounds, the broth is strained.
The meat is separated from the bones and laid out in a mold, where it is sprinkled with garlic crumbs and poured with broth without vegetables.
The aspic is infused for at least 5 hours in the cold to solidify.

How to make without gelatin

Turkey drumsticks contain a large amount of fat and collagen, which contributes to the solidification of the aspic.

Therefore, making jelly without gelatin will not be a problem.

It is enough to prepare:

1 drumstick;
1 neck;
bulb;
2 medium carrots;
salt and spices.

To cook jellied turkey without gelatin, follow a simple algorithm:

Meat ingredients are poured into 4 liters of water, into which salt, spices, onion and 1 carrot are also sent.
The future jelly is cooked for 4 hours, after which the broth is filtered, and disassembled for small pieces the meat is laid out in bowls.
Turkey meat, on which circles of the remaining carrots are laid out for decoration, is poured with broth.
After a night in the refrigerator, the aspic is served at the table.

Jellied turkey leg

Jellied turkey - excellent diet dish, which without hesitation can be included in the menu of proper nutrition.

To bring the recipe to life you will need:

several shins;
small carrots;
a pair of onion heads;
lavrushka;
allspice;
clove buds (optional)
medium-sized salt and favorite table greens

Sequence of actions:

The shins are placed in a saucepan and filled with water so that its level is 10 centimeters higher than the meat.
Next, lay out vegetables, spices and salt.
The dish is cooked for 4 hours.
After half the time, the vegetables are removed.
The bulbs are thrown away, and the carrots are cut into bars.
When the meat is cooked, it separates from the bones, which return to the broth for another 1 hour.
Meat pieces are laid out in a sudok, where they are decorated with greens, carrots and filled with ready-made broth.

Wing technology

An interesting recipe that, when executed with gelatin, will give excellent dish with an incredibly delicious flavor.

You will need:

2 wings;
1 neck
bulb;
carrot;
a bunch of greens;
parsley root;
some gelatin;
salt and spices.

Creation method:

The meat is placed in a saucepan, where water is poured. It should only slightly cover the ingredients.
The broth is boiled for 1 hour, after which vegetables, spices, salt and parsley root are sent to the container.
When another 2 hours have passed, the broth is filtered.
Gelatin is diluted in 50 ml of cooled liquid.
The meat, separated from the bones, and carrots are cut into slices, the greens are chopped.
The crushed products are laid out in a mold, where they are poured with broth already mixed with gelatin.
Sudok goes to the cold.

The meat is placed in a saucepan with vegetables, salt, parsley root and peppercorns.
Everything is filled with water, which should cover the main ingredients completely.
The broth is cooked for 3 hours, 30 minutes before the expiration of which chopped greens, pepper and bay leaf are sent to the pan.
The finished meat is separated from the bones and placed in a bowl.
The broth is filtered and mixed with gelatin dissolved in water.
The broth is poured into the sudok, and the future jellied meat is sent to the refrigerator.

From pork legs and turkey

With this combination of meat products, the jelly will turn out to be dense and at the same time light.

Before cooking, prepare:

turkey drumstick;
2 pork legs;
bulb;
carrot;
½ head of garlic;
salt and spices.

In the process of bringing the recipe to life:

Pork legs are soaked for 2 hours, after which they are thoroughly cleaned.
The prepared product, along with the turkey drumstick, is sent to the pan.
Everything is poured with water, salted and boiled for 6 hours.
In the middle of the cooking process, vegetables are sent to the broth.
After the specified time, the meat is separated from the bones and laid out together with chopped garlic in a bowl, where it is poured with strained broth and seasoned.

To diversify the diet, it is not necessary to cook complex dishes spending most of the day near the stove. You can experiment and create cooking masterpiece, worthy of a restaurant menu, from a minimum food set.