Jellied pig's ears. Jellied with ears

Jelly is good for joints and ligaments, because it contains a large amount of a special protein - collagen. This substance is part of the connective tissue from which bones, cartilage, and tendons are built. Also, collagen slows down aging, makes the skin supple.

Jellied chicken

Chicken - 2 kg, red bell pepper, carrots - 100 g, gelatin in granules - 30 g, salt, bay leaf, chopped greens - 120 g.

Put the chicken cut into pieces in a saucepan and fill it with water so that the meat is slightly covered. Put on fire and bring to a boil. As soon as the water boils, add the bay leaf and chopped carrots and peppers. Salt, reduce heat to a minimum. Cook until ready. Drain the broth. Separate the meat from the bones, put it together with pepper and carrots in molds, pour greens there. Pour the prepared mass with broth with swollen gelatin and refrigerate.

Jellied pig ears and chicken

Pig ears - 4 pieces, chicken - 400 g, onion - 1 piece, carrot - 1 piece, garlic - 3 pieces, parsley - 1 piece, salt, peppercorns - 6 pieces, bay leaf - 2 pieces .

Soak pig ears in water for half an hour, scrape, cut off damaged areas. We cook for two hours. Bring a piece of chicken (breast, legs) to a boil, remove the foam, put the onion, coarsely chopped carrots, pepper, salt and cook for 2 hours. We get meat and ears. We separate the meat from the bones and cut, like the ears, into small pieces. We filter the broth. Return the meat to the broth and bring to a boil. Put the garlic in the molds and fill with jelly. Top with parsley and carrots.

chicken aspic

Chicken legs and wings - 2 kg, carrots - 1 piece, garlic - 6 cloves, onion - 1 piece, parsley root - 1 piece, bay leaf, black peppercorns - 6-8 pieces, salt.

Place chicken legs and wings in a pot of water and bring to a boil. Remove foam. Peel onions, carrots and parsley root, fry in a dry hot frying pan, add to the pan. Boil jellied meat for 4 hours. Remove the legs, wings and vegetables from the broth. Strain the broth. Remove the chicken meat from the bone and chop finely. Put in a mold, cut the garlic into plates, add to the chicken meat. Pour the strained broth into the mold. Put in the refrigerator until completely solidified.

The calorie content of jellied meat depends on what meat it is made from:

Pork - up to 180 kcal / per 100 g of product

Chicken - 120 kcal / per 100 g of product

Beef - 80 kcal / per 100 g of product

From turkey - 52 kcal / per 100 g of product

Oxtail jellied meat

Beef tail (cut into pieces of 10-15 cm) - 1 pc., onion - 1 pc., cloves - 8 buds, butter - 2 tbsp. l., vinegar - 2 tbsp. l., a bunch of parsley, bay leaf - 1 pc., black pepper (peas) - 1 tsp, salt, flour, egg - 2 pcs.

Roll the tail pieces in flour, fry. Stick a clove into a peeled onion. Put it, parsley, pepper, bay leaf, vinegar and fried tail pieces in a wide saucepan, cover with water. Bring to a boil, remove the foam, cook for 5-6 hours. Remove the meat from the bones, chop. Return the bones to the broth, removing the onion, parsley and bay leaf, evaporate by half, strain. Boil eggs, cut into slices. Put the meat and eggs in a mold, pour the broth, refrigerate.

Jellied pork

Prepared pork legs - 2 pcs., melted lard - 3 tbsp. l., boneless pork - 1.5 kg, celery root - 100 g, bay leaf - 2 pcs., carrots - 2 pcs., salt, pepper, onion - 2 pcs., garlic - 10 cloves.

Make a deep incision on the meat in the center, not reaching the bottom 1 cm. Cut the meat to the right and left, open it like a book. Notch thickened places. Pound the pork into a thin layer, season with salt and pepper. Spread the garlic over the meat. Roll up the pork and tie with twine. Chop the vegetables coarsely. Lubricate the refractory form with bacon, put the roll, pork legs, vegetables and bay leaf. Pour 2 cups of water, cover and put in an oven preheated to 180 ° C for 2 hours. Transfer the finished roll into a rectangular shape, pour over the strained broth and refrigerate for 6 hours.

The composition of the jelly includes B vitamins, which affect the formation of hemoglobin. Lysine helps calcium absorption and fights viruses; glycine takes care of the brain and nervous system.

Turkey jelly

Turkey drumstick (large) - 1 pc. (600 g), turkey thigh - 2 pcs. (1.5 kg), onions - 1 pc., carrots - 2 pcs., parsley root (or herbs), garlic - 1 head, peppercorns - 1 tsp, vegetable oil - 1/2 tbsp. l., salt - 1.5 tsp, water - 3 l, gelatin (optional) - 25 g.

Cut the onion in half lengthwise, the head of garlic - across, wash the carrots, but do not peel. Place the meat, vegetables on a baking sheet covered with parchment, lightly sprinkle with vegetable oil and place in an oven preheated to 200 degrees for 15-20 minutes. Put everything in a saucepan, add parsley root, peppercorns, pour water and cook for 3-4 hours. Disassemble the meat into pieces and place in trays or jellied molds. Strain the broth through a sieve, pour over the meat. Put in refrigerator.

Jellied meat in a multicooker

Pork leg - 1 pc., chicken legs - 2 pcs., beef knuckle - 1 pc., pork - 300 g, onion - 1 pc., carrots - 2 pcs., bay leaf - 1 pc., black pepper - 6 peas , garlic - 2 teeth, salt.

Cut the meat into pieces, put in a slow cooker, add cold water to the maximum mark, set the “Multi-cook” mode, temperature

120 °C, for 30 minutes. Open the lid and skim off the foam. Salt, cook for 2 hours. Add carrots, onions, peppers, bay leaves, cook for another 2 hours. At the end of cooking, remove the meat and vegetables, strain the broth. Separate the meat from the bones and cut into pieces. Add garlic and arrange on trays. Pour in the broth, cool to room temperature and refrigerate for 4-6 hours.

Aspic with sea cocktail

Fish bones of white fish - 1 kg, onion - 1 pc., carrots - 1 pc., dill roots, parsley - 20 g, water - 1 liter. For the filling: sea cocktail in oil - 1 pack, lemon - 1 pc., red chili pepper - 1 pc., gelatin (leaf) - 20 g, salt - 1/4 tsp.

Cook a good clear broth with the addition of roots. Strain and salt. Soak the gelatine in cold water until swollen, then add to the broth and stir. Seafood free from packaging, dry. Cut the lemons into thin triangles, cut the chili obliquely into thin slices. Arrange the seafood in a mold, garnish with lemons, chili and pour over the broth. Place in refrigerator until chilled.

Jellied chicken

Chicken meat (boiled) - 200 g, ham or smoked sausage - 200 g, chicken broth - 1 l, gelatin - 20 g, carrots - 1 pc., eggs - 2-3 pcs., sweet corn or green peas - 100 g , fresh cucumber - 1-2 pcs., salt, pepper.

Boil separately chicken meat, eggs and carrots. Then, in the hot broth, stirring a little, dissolve the gelatin. We will disassemble the meat into pieces, cut the ham into cubes, carrots and cucumbers into half rings, and eggs into quarters. Now we lay out the products in the form: on the sides of the egg, on the bottom - carrots, corn, cucumber, ham and chicken meat. Gently pour in the broth and put in the refrigerator until completely solidified.

Jellied chicken breast and eggs

Chicken breasts - 4 pieces, water - 1 l, onions and carrots - 1 piece each, instant gelatin - 30 g, quail eggs - 4-6 pieces, pickled cucumbers - gherkins - 4 pieces, lemon, salt.

Boil quail eggs and cool. Put the breast, onion, carrot, salt in a saucepan, add water and cook for 30 minutes. Strain the broth, cool. Slice the breast thinly. Dilute gelatin in broth until completely dissolved. Heat up but do not boil. Put lemon slices, carrots, breast plastics and cucumbers cut lengthwise into a jellied mold. Pour in broth, put in a cool place. As soon as the aspic begins to harden, lay out the halves of the eggs and pour the broth to the brim.

NOTE TO THE HOUSEHOLDER

There are many options for how to cook jellied meat. But there are a few simple rules that should not be ignored.

1. The knuckle should be quite meaty. There is no need to choose the shank of a very young animal: the lighter the meat, the less rich and saturated the broth will turn out.

2. The meat must be rinsed in cold water, and then immediately remove small fragments of bones.

3. There are several ways to achieve a beautiful amber broth. For example, pre-bake peeled vegetables in a dry frying pan without fat (until black marks appear) and add them to the broth. However, in this case, it will be difficult to remove the cracklings from the finished broth. Therefore, you can simply put the husk of one onion.

4. Together with the bones, meat, onions and onion peels, put the peeled carrots and parsley root into the pan. Carrots will add sweetness to the broth, parsley root - a light aroma characteristic of Russian cuisine. After cooking, the vegetables must be removed from the broth and discarded, since by that time they will have given all their taste to the broth. By the way, spices (for example, a teaspoon of black peppercorns, half a spoon of allspice, three cloves of garlic - you don’t even have to peel, three cloves, a sprig of fresh rosemary the length of a finger, three sprigs of fresh thyme and a straight bunch of flat-leaved parsley) can be put in a bag of a triple layer of gauze, tie with cotton thread and lower into the pan; the free end of the thread can be tied to the handle of the pan - it will be easier to get it. When the broth is almost ready, you can put a few more bay leaves, but not more than 15 minutes.

5. Pour the contents of the pan with cold water so that the water level is 3 centimeters higher than the level of the laid products. Place over high heat, bring to a boil, then reduce heat. Cook at a low boil for about 5-6 hours. At the same time, do not close the pan with a lid, otherwise the broth will acquire a greasy taste and become cloudy. Another option is to cover loosely with a lid.

6. Excess fat and coagulated protein will collect on the surface of the broth during cooking in the form of foam. They must be removed with a spoon: foam - throughout the first hour of cooking, fat - every half hour. As a result, the foam should not remain at all, and the fat should look like scattered small drops.

7. By the end of the process, the liquid will be reduced by half. The finished broth will not be perfectly transparent, as, for example, broth for aspic, however, it will not be pronounced cloudy. Remove the pan from the heat, remove the bones, meat and vegetables. Separate the meat from the bones by hand.

8. It is necessary to sort the meat manually, because only with your fingers you can feel the small bones. Cut the meat into small pieces across the grain. Sometimes it is simply disassembled into fibers, but this can cause some inconvenience when eating. Meat minced with a meat grinder is also not the best option: this is how the texture of muscle fibers is killed and there is no contrast, without which cooked jelly loses its culinary meaning.

9. Optionally, you can add soft cartilage and boiled carrots to the meat, after cutting them. Peel and chop the garlic, also add it to the meat, mix. Salt the still hot broth so that it turns out a little saltier than usual. The fact is that the taste of salt in a cold dish is always less pronounced than in a hot one. Fill everything with broth.

10. Mix everything and transfer to a mold. The jellied meat should be allowed to stand at room temperature for 20-30 minutes, and then carefully rearrange it in the refrigerator. Leave overnight.

Kholodets is a traditional dish that is prepared mainly for festive feasts. In most families, it decorates the New Year's table. Moreover, they gobble it up, as a rule, to the exclamations of one of the main characters of the film "Enjoy Your Bath": "... this is your jellied fish." And they rejoice that they are much more fortunate with the hostess. Aspic, unlike jelly, is not to everyone's liking, because gelatin or other jelly-forming substances are added to it. And the jelly on the rich broth freezes on its own. It is even strange that they cook it mainly in the winter, because a cold dish in the heat is what you need.

There are secrets in the preparation of excellent jelly. In order for the broth to set well even without the addition of gelatin, legs, shanks or tails must be placed in it, and skins, veins and cartilage also contribute to good setting. In the old days, the jelly was cooked in ovens, at a low temperature the meat slowly languished, giving all the necessary substances to the broth, respectively, it became rich, fragrant and solidified well. According to the experience of great-great-grandmothers, also try to cook it over low heat.

The jelly according to the presented recipe will be prepared exclusively from pork. It turns out rich, very tasty and freezes perfectly. Garlic gives it a pleasant spiciness, and spices appetizing aroma.

Ingredients:

Pork: legs, meat component with a joint;
carrot;
garlic;
laurel leaf;
salt.

Cooking process:

Prepare the meat for. These can be legs (with hooves) and a meat component: part of a pig's head, ears, meat with a bone, joints, shank - in general, at your discretion. In this case, the jelly was prepared from legs and meat with a bone (parts of the joint).

Pork legs need to be scraped, the hooves raised with a knife and removed. Rinse all meat ingredients for jelly well, place in a saucepan, pour boiling water over it. The water should completely cover the meat.

Cook aspic for 5 hours on minimum heat. By this time, prepare the spices, onions, carrots and garlic.

The legs should be well boiled, and not just become soft. The meat should easily separate from the bone.

Salt the broth well, add a whole peeled carrot, onion and bay leaf. Get ready for another hour.

We take out the meat for jelly in a cup, cool a little so that it is comfortable to work with it.

Bulbs and carrots can be thrown away, they have already given their color and taste to the broth.

Remove the finished meat with veins from the bone, chop finely with a knife.

Divide into jelly molds or deep bowls, season with salt if needed to taste.

Stir so that the minced meat has a uniform structure.

A crispy crust on the surface of the broth indicates that the jelly will harden well without gelatin.

Strain the broth to eliminate small bones. Squeeze garlic cloves through a press and add to boiled meat or boil with broth.

Pour liquid into meat molds.

After the broth in the molds has cooled to room temperature, the jelly can be hidden in the refrigerator to harden.

A dish served in portions looks beautiful on the table - personally for everyone. Portions can be additionally decorated by placing decor in the form of sprigs of greenery, circles of boiled carrots, halves of eggs on the bottom. If you turn the mold with frozen aspic onto a flat plate, the decor will be on top.

It looks interesting dish, frozen in a bottle and cut into circles, like a roll. To do this, the slightly cooled broth is poured into a plastic bottle with a cut off top, put in the cold. Then they douse the bottle with hot water and take out the jellied meat. Of course, the broth should freeze very well. For jelly, sometimes they use ribbed forms, bowls, it turns out in an original and beautiful way.

Carrots for decorating aspic, it is better to boil separately, because the one that is boiled with broth often loses its attractive appearance. Diamonds and stars are cut out separately from boiled carrots.

Do not forget to serve traditional sauces with the jelly. You can buy horseradish at the supermarket or make your own. If you have the root of this plant, grate it, salt it, add a little sugar and vinegar. If you add a little beet juice, it will acquire an appetizing shade. And don't forget the mustard!

Sincerely, Anyuta.

Kholodets or cold is one of the ten most popular dishes of Slavic cuisine. Its delicate taste is known to almost every Russian. In different regions, it is prepared in its own way and from different products. Somewhere cold is cooked from beef, somewhere from pork or chicken. Not only hooves and meat trimmings are used, but also necks (chicken), vertebrae, pig ears.

Aspic is cooked very dense, resembling meatloaf or marmalade in consistency. Such a dish can be cut into small portioned pieces and effectively presented on a plate. It can also be cooked very soft, trembling, instantly melting at room temperature. “Compromise” options of medium density are usually immediately poured into special molds, after laying decorative elements on the bottom - boiled carrots, green peas, fresh green leaves, boiled egg circles, canned corn grains.

It will take a lot of effort to cook jelly from pig ears. Offal must be thoroughly cleaned of bristles, remove pieces of peeling skin and dirty places on the log house from them. To do this, they are soaked in warm water, ground on a gas burner and scraped well. This procedure is repeated several times if necessary.

Jellied pig ears and chicken necks

Very thick cold with a gentle filling. It turns out without a layer of transparent broth, all components in it are distributed evenly.

Ingredients for 3 liters. saucepan:

Pig ears - 3 pcs.
Chicken necks - 1 kg.
Bay leaf.
Allspice and black peppercorns.
Carnation - 2-3 buds.
Dill or dried parsley - optional.
Garlic - head.
Salt to taste.
Onion - 1 pc.
Carrot - 1 pc.
Water - 1.5 liters.

Cooking:

Put bay leaves, black and allspice peas, clove buds, peeled pork ears and whole chicken necks, carrots and onions on the bottom of the pan.
Cook over low heat for about 3 hours without adding water.
Discard the onion bulb, cut the boiled carrots into circles.
Disassemble pig ears. Grind the skin, and cut the cartilage into strips. Chicken necks with a fork are also divided into meat and bones.
Strain the broth from spices and flakes, mix with well-mashed garlic, chicken meat, cartilage and chopped pork skin.
Put the circles of carrots on the bottom of the form, if desired, sprinkle with dried dill or parsley.
Gently fill the form with jellied meat and place in the refrigerator to harden.

Spicy pig's ear jelly with ginger and celery

It looks like a classic jelly with a lower meat layer and a layer of frozen broth. It is poured into small portion forms.

Ingredients for 3 liters. saucepan.

Pork ears - 1 kg.
Ginger root - 50 g.
Fresh chili pepper - 1 pod.
Fresh parsley for decoration.
Celery root - 1 pc.
Red paprika - 1 pod.
Allspice and black peppercorns.
Bay leaf.
Onion - 1 pc.
Carrot - 1 pc.
Water - 1-1.5 liters.

Cooking:

Fold the scraped pork ears tightly into a saucepan, after placing a whole carrot and onion on its bottom, whole spices chosen for the dish. Pour everything with water and cook over low heat for about 3 hours.
From the finished base for jelly, select the ears and cut them to your liking (cube, straws).
Strain the broth and add the celery root, chopped into strips. Cook until the vegetable is ready, then mix the base with finely grated fresh ginger root, small cubes of chili pepper.
Make decorative flowers or stars from boiled carrots. Cut the paprika pod crosswise into thin "rings". Discard the onion.
At the bottom of the form, lay out a ring of paprika, a few carrot flowers and parsley paws. Pour in some broth.
Then carefully fill the dishes halfway with chopped pork ears, level the layer and pour it on top with spicy broth.
Leave for an hour and a half to harden in the refrigerator.

Puff jelly from pig ears

Usually jelly is poured into rectangular molds, giving it the shape of a meatloaf. It is quite thick in texture. The dish is most often served on the table cut into pieces, but if decoration is used, it looks very impressive in general.

After pouring, in most cases, unused broth remains, so you can simply place it in miniature molds and, after hardening, decorate other dishes with them.

Ingredients for 4 liters. saucepan:

Pork ears - 1 kg.
Hoof (leg) beef - 1 pc.
Pork tenderloin without fat - 400-500 g.
Carnation.
Nutmeg.
Bay leaf.
Black pepper.
Turmeric or curry.
Lemon, fresh chili pepper, greens for decoration.
Water - 1 l.
Salt and your favorite spices of your choice.

Cooking:

Put the whole beef leg, pork ears and tenderloin in a saucepan, after placing clove buds and bay leaf on the bottom. Pour everything with water and cook over low heat for about 3 hours, pouring turmeric into it after boiling.
Remove the beef hoof from the prepared base for cold, it will not be needed. Cut a piece of tenderloin into thin slices or disassemble into fibers.
Strain the broth, add ground black pepper and grated nutmeg to it.
Put thin circles of lemon and chili pepper without seeds, parsley or dill leaves on the bottom of the form. Pour in some broth.
Then tightly lay a layer of pig ears. It is not necessary to cut the ears, they are laid whole and hot so that they are well “glued” together.
A layer of pig ears is followed by a layer of meat, then pork ears again. When all the components are laid out, they are additionally tamped and only after that they are poured with a small amount of broth.
Leave in a cold place for an hour or an hour and a half to solidify, and then cut.

Prepare the necessary ingredients.

Wash pig ears thoroughly, cut into 2-3 parts, wash and clean again, especially in hard-to-reach places. Pour boiling water over and put in a saucepan in which you will cook jelly.

Peel onions and carrots. Cut the carrots into several large pieces and send them to the pan along with the onions. Add bay leaf, peppercorns and clove buds.

Fill with water so that the ears are completely covered. I needed 3 liters of water.

After boiling, lower the heat so that the broth barely boils. Remove the resulting foam with a strainer or slotted spoon. Continue to cook on low heat for 2.5 hours. Five minutes before the end of cooking, add salt to taste.

Cut the meat with tender cartilage into small pieces and arrange in shapes.

Delicious, crispy jelly from pork ears is ready. Serve with mustard.

You can pour jellied meat into portioned forms - it will be very beautiful and convenient to eat. But for this you need to cut the meat into smaller pieces.

Enjoy your meal! Cook with love!

Jellied chicken

Chicken - 2 kg, red bell pepper, carrots - 100 g, gelatin in granules - 30 g, salt, bay leaf, chopped greens - 120 g.

Jellied pig ears and chicken

Pig ears - 4 pieces, chicken - 400 g, onion - 1 piece, carrot - 1 piece, garlic - 3 pieces, parsley - 1 piece, salt, peppercorns - 6 pieces, bay leaf - 2 pieces .

chicken aspic

Chicken legs and wings - 2 kg, carrots - 1 piece, garlic - 6 cloves, onion - 1 piece, parsley root - 1 piece, bay leaf, black peppercorns - 6-8 pieces, salt.

The calorie content of jellied meat depends on what meat it is made from:

Pork - up to 180 kcal / per 100 g of product

Chicken - 120 kcal / per 100 g of product

Beef - 80 kcal / per 100 g of product

From turkey - 52 kcal / per 100 g of product

Oxtail jellied meat

Jellied pork

Prepared pork legs - 2 pcs., melted lard - 3 tbsp. l., boneless pork - 1.5 kg, celery root - 100 g, bay leaf - 2 pcs., carrots - 2 pcs., salt, pepper, onion - 2 pcs., garlic - 10 cloves.

The composition of the jelly includes B vitamins, which affect the formation of hemoglobin. Lysine helps calcium absorption and fights viruses; glycine takes care of the brain and nervous system.

Turkey jelly

Jellied meat in a multicooker

Pork leg - 1 pc., chicken legs - 2 pcs., beef knuckle - 1 pc., pork - 300 g, onion - 1 pc., carrots - 2 pcs., bay leaf - 1 pc., black pepper - 6 peas , garlic - 2 teeth, salt.

Cut the meat into pieces, put in a slow cooker, add cold water to the maximum mark, set the “Multi-cook” mode, temperature

Aspic with sea cocktail

Jellied chicken

Jellied chicken breast and eggs

Chicken breasts - 4 pieces, water - 1 l, onions and carrots - 1 piece each, instant gelatin - 30 g, quail eggs - 4-6 pieces, pickled cucumbers - gherkins - 4 pieces, lemon, salt.

NOTE TO THE HOUSEHOLDER

There are many options for how to cook jellied meat. But there are a few simple rules that should not be ignored.

1. The knuckle should be quite meaty. There is no need to choose the shank of a very young animal: the lighter the meat, the less rich and saturated the broth will turn out.

2. The meat must be rinsed in cold water, and then immediately remove small fragments of bones.

10. Mix everything and transfer to a mold. The jellied meat should be allowed to stand at room temperature for 20-30 minutes, and then carefully rearrange it in the refrigerator. Leave overnight.