Homemade rooster jellied recipe in a slow cooker. How to cook a delicious jelly from a rooster? Preparation of jelly from a rooster

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!

Enjoy your meal!

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Rooster jellied meat is not only a beautiful and tasty appetizer that complements the table for 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 jellied 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.

    We cut the bird into pieces and leave it for an hour in cold water, periodically changing it. 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 jelly from rooster and pork legs in order to preserve the bright and delicate taste of chicken jelly.
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.

Homemade rooster jelly is an excellent appetizer on the dining and holiday table. It's easy to prepare. The main thing is that there is enough time for its preparation, since it takes a long time to cook a rooster. This dish is easy on the stomach and will help to strengthen and restore human bones and cartilage, as it contains a lot of collagen. It is from the domestic rooster that a tender and transparent jelly is obtained. And carrots and onions will give the jelly a pleasant and light aroma. Only from a rooster, and not from a chicken, a rich jelly is obtained. It sets well without gelatin. Try to cook, and our step-by-step recipe with photos will help you.

Aspic from domestic rooster

A beautiful and tasty appetizer for the festive and New Year's table. This dish will decorate any feast and delight with its taste. We will cook without gelatin, the rooster meat will cope with good solidification on its own and will keep its shape perfectly without blurring.

To prepare this dish you will need:

Fresh rooster (homemade and always fresh) - 1 pc.

Medium carrot - 2 pcs.

Bow - 2 goals.

Garlic cloves - 5 pcs.

Bay leaf - 2-3 pcs.

Salt and pepper to taste

Drinking water - 3 liters.

Preparation of jellied rooster:

1. Clean the rooster from "stumps". If there are hairs left, grind them. Wash the carcass well and cut into pieces.

2. For an hour, lower the pieces into a container of cold water. Then change the water in the pan and put on fire. For one rooster, 3 liters of water will be enough.

3. When the broth boils, turn on the smallest fire and continue to cook for at least three hours. Always skim the top of the liquid. Then add bay leaves, salt, pepper, two onions and carrots. Cook for another half hour.

4. Turn off the fire and remove the rooster meat from the pan. When cool, separate it from the bones. If the cooking time is properly maintained, then it will very easily separate from the bones. Then finely chop the meat into pieces. Put chopped garlic. If necessary, add salt and pepper. After that, mix everything.

5. Remove onions and carrots from the pan. Strain the broth through a sieve.

6. Take out the carrots that were boiled in the broth and cut them into half circles. Put them on the bottom of the bowl, then put the cooked meat with garlic and pour strained clean broth on top. Next, put the jellied container in the refrigerator or take it to a cool place to solidify.

7. When the broth hardens (it will take several hours), get a cup of ready-made jellied meat and turn it over onto a plate.

It turns out a delicious, mouth-watering jellied meat, from which all household members will be delighted.

Such jelly and without the addition of gelatin will harden well and will keep its shape. If the jellied meat is beautifully decorated, then it will take pride of place on the festive table. Also, jelly can be prepared for those who decide to lose weight. It will quickly help to cope with the feeling of hunger at any time.

Enjoy your meal!

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