Recipe for jelly from pork legs and chicken. Jellied chicken and pork Jellied chicken and pork legs

Among the cold appetizers on the festive table for a long time in the national cuisine of many peoples, jelly occupies an honorable place. It is boiled from different types of meat, served with horseradish and mustard, vinegar and ground black pepper. And the traditions of decorating food are also different for each nation. So are the cooking methods.

Why chicken and pork

Let's first define the terminology. Kholodets, or cold, is a very strong meat or fish broth that has solidified to a jelly state and is served chilled. It is cooked from beef, pork, game and poultry, valuable varieties of fresh or But especially delicious is jelly from chicken and pork leg. tender, dietary, cooked quickly. And the broth from it is light, sunny yellow, appetizing in appearance, with amber mugs of fat. But the gelling agents in such meat are not always enough to solidify, especially if you use not an adult bird, but a chicken. That is why they cook jelly from chicken and pork leg so that the broth “grabs” well. Of course, instead of cold cuts, you can always use gelatin, thus saving time in the kitchen. But not all housewives love the taste and smell of this substance in food. And they prefer to spend longer at the stove, but cook a classic and very tasty jelly: chicken and pork leg.

Some rules

However, there are a few rules to remember. In order for the jelly to turn out transparent and light, the broth should in no case boil. Boil only on low heat, and be sure to open the lid on the pan. Jellied meat from chicken and pork leg is cooked for a long time. Poultry meat for at least 3 hours, pork - 5-6. The degree of readiness is checked by how easily and well it lags behind the bones. And the initial volume of liquid in the pan should decrease by almost half. The first boiled water is usually drained, the carcass and legs are poured fresh, spices are added, etc. and cook until done. Both types of broth are prepared separately, combined at the very end and boiled once.

Basic Recipe

So, if you need a recipe like this: divide the already gutted and butchered carcass into portions, put in a saucepan and pour cold water about 2 fingers above the meat. Put on medium heat, let it boil, boil for 10 minutes and drain the first broth. Rinse the pan, add carrots (pieces 2-3) cut into circles and pieces of roots (celery, parsley), a whole onion, a few peas of black and allspice and bay leaves to the meat. Pour everything with boiling water 5-6 cm above the meat, salt and cook over low heat until cooked for about 3 hours. Remove scale and grease with a slotted spoon. Salts can be added to taste. Boil the pork leg in another pot as well. Remove the finished meat from the broths, disassemble into small pieces, removing the skin from the chicken. Strain the broths, combine, boil.

Serve competently

To arrange beautifully chicken, it is recommended to lay the fillet on the bottom of plates, jellied molds or bowls, alternating it with carrot circles and sprigs of fresh dill or parsley. Hard-boiled eggs, also cut into circles, are also suitable. For spiciness and flavor, press a head of garlic through a press and add a little to each plate. Pour their contents with still hot broth, wait for the jelly to cool, and put in the refrigerator. Don't forget horseradish and mustard, as well as seasoning with apple cider vinegar or table vinegar with ground black pepper!

Aspic mixed

When there is a multicooker

For those who like to experiment with kitchen appliances, we can offer to cook jelly from chicken and pork leg in a slow cooker. The hostesses who use this device will surely say that the dish comes out simply excellent. And the time savings, too, by the way, are considerable! After all, you don’t need to endlessly run to the stove, descale and adjust the fire so that the broth does not run away. To implement what you have planned, you will need: pork - 1 kg (a piece of shank with good pulp), the same amount of chicken meat (you can take several thighs or part of the carcass), an onion, 1 carrot, a few pieces of bay leaves and a handful of peas allspice. Coriander and roots are also suitable - they should be cut into cubes.

Technology works for you

Wash the pork leg thoroughly, even with a brush, and soak for about an hour in cold water. Then cut into several pieces and put in a multicooker bowl. Put the washed and peeled carrots in the same place, cubes of parsley and celery roots, followed by washed onions. Just don’t undress him from the husk, because it is thanks to her that your jelly will have an amazing amber hue. Put the chicken thighs in last. Pour everything with cold water (3 liters), close the lid and set the program to the “Pilaf / Jellied” option - for about 5 hours. After the specified time, salt the dish, add spices and cook jelly from pork legs for another hour in the same program. Then take out the meat, let it cool down a bit, divide it into pieces and arrange in plates or special molds. Strain the broth, cut the carrots into circles, lay them on the meat. Pour in the broth and leave to set. As you can see, everything is very simple and very tasty! For beauty, put in a hardening liquid a sprig of fresh parsley.

Jellied rooster

In the villages, for a long time and to this day, the preparation of home-made jelly is made on the basis of only poultry broth - ducks, geese, turkeys, guinea fowl, chickens. But most often, of course, they cook it from a rooster. And although “petya” should languish on the stove for a long time, even after 5-6 hours of cooking, his meat remains pretty harsh, such “little things” do not frighten lovers of delicacies. After all, the broth itself turns out to be so fragrant that the head is spinning from the tantalizing smell. Taste is beyond praise. Therefore, we can firmly say: if you have ever eaten a real homemade jelly from a cockerel, this feast of his belly will remain with you for a long time. Are you wondering what the secret of the dish is? First of all, in the fact that, in addition to meat, giblets are used for the broth - the heart and liver. They give a special satiety and fat to the jelly. From the liver, the food also receives a special peculiar flavor. Well, thanks to the paws, such a cold one is guaranteed to freeze, and you don’t have to sip it with spoons, like an ordinary soup.

How to prepare

For each kilogram of meat, 2-3 liters of water are required, about 6-8 cloves of garlic, salt to taste. Cut the prepared rooster into portions. Wash the paws well, just chop off the claws first. Put them in a saucepan, head, liver, heart, fill with water and let it boil. Drain the water, add fresh hot water, and then put the bird carcass itself in the pan. Cook over low heat, skimming. When the meat becomes soft enough, but not yet quite ready, remove the paws and head, liver and heart from the broth and continue cooking, salting the jelly and adding spices. At the end, divide the meat into pieces, and some parts - thighs, wings, neck - can also be left on the bones. Divide among bowls, add minced garlic and pour over. It freezes so cold quickly and gives pleasure to everyone who loves to eat deliciously. Our grandmothers claimed that more than other dressings, pickled or pickled cucumbers are suitable for this jelly. They will shade the taste of the broth and help to recognize all its shades. Let's try, shall we?

Pork leg jelly is a rather specific dish, but if you choose the right recipe, you will end up with a delicious snack.

This is a standard cooking option without additives.

Required products:

Carrot and onion one each.
Salt and other seasonings to taste.
Four pork legs.
Several bay leaves.
Two cloves of garlic.

Cooking process:

First you need to pour hot water over the legs well, then put them in a large saucepan, pour cold water and bring to a boil.
Prepare vegetables: cut into halves and lightly fry in a dry frying pan on both sides. Then put them in a saucepan to the legs and cook all together for about five hours over low heat.
In a saucepan with all the ingredients, throw the bay leaf and other spices. After everything boils, boil for about two more hours and get all the products. Do not pour out the broth.
Place vegetables in special forms, pour in the broth and put in the refrigerator. When the contents thicken, remove excess fat formed on top.

How to cook with chicken

You can cook jelly from pork legs with other types of meat, such as chicken.

Required products:

Several legs.
Onion and carrot.
Salt and seasonings to taste.
Several bay leaves.
Whole chicken and parts.

Cooking process:

Chicken is best cut into small pieces.
Prepare a large saucepan, put the pork legs, chicken into it and pour water. Wait until everything boils, slightly reducing the heat, cook the dish for about 5 hours.
When about 3 hours of cooking has passed, add chopped carrots and onions to the meat, as well as salt and spices. After another 60 minutes, you can lower the bay leaf.
After the end of the full cooking time, the resulting broth must be cooled, and this is done separately from the meat: it must be removed from the pan.
Place the flesh of meat in the prepared dishes for jelly and pour over the cooled broth. Refrigerate the resulting mixture, preferably overnight.

Recipe for pork knuckles and knuckles

This method allows you to cook a very dense jelly for cutting.

Required products:

Several pork legs.
Bulb.
One rudder.
Garlic, salt, pepper and seasonings.

Cooking process:

For several hours, lower the legs and knuckle into the water and let them settle.
After the allotted time, change the water and cook the meat for four hours.
After two hours of cooking, you can add chopped onions and spices.
After the end of the cooking time, get the meat, cut into small pieces and mix with garlic. Bouillon - cool.
In the prepared dishes, first place a certain amount of meat, then pour the broth and leave to cool until completely solidified.

Cooking in a multicooker

You can cook jellied meat in a slow cooker, and doing this is quite simple.

Required Ingredients:

A piece of chicken.
Several pork legs.
Two cloves of garlic.
Carrots and onions one by one.
Salt, bay leaf and other spices.

Cooking process:

It is good to clean the legs from dirt, fill them with water and let stand for about 60 minutes.
After that, place them in the multicooker bowl, lower the chopped chicken, vegetables there and pour a third with water. Turn on the "Extinguishing" mode for 6 hours.
When the operating mode is almost over, open the lid, add finely chopped garlic, salt, bay leaf and other seasonings to the broth.
Then take the meat out and let it cool. Then remove all excess, chop the clean meat into small pieces. Spread in beautiful bowls and pour broth. Keep the dish in the refrigerator for at least six hours so that it freezes well.

From pork legs and beef

This option is for those who like more hearty dishes.

Required products:

About a kilo of beef.
Several carrots and two onions.
4-5 pork legs.
Salt and spices to your liking.

Cooking process:

Soak the legs in cold water for about an hour. Then bring them together with beef to a boil and cook for at least five hours.
About two hours before the end of cooking, add all the spices, garlic and bay leaf to the pan.
When everything is ready, cool the broth, and disassemble the meat into small pieces.
Prepare a deep dish, lay out the main component and fill the remaining meat with broth. Then put the molds in the refrigerator until the morning.

With added language

An interesting recipe "Jellied tongue" will definitely appeal to lovers of jelly.

Necessary products for cooking:

One onion and one carrot.
Three pork legs and the same number of tongues.
A couple of cloves of garlic.
Pepper, salt and spices.

Cooking process:

The legs need to be well cleaned and removed all unnecessary and dirty, then bring to a boil in a large saucepan.
There, after everything boiled, add onions and carrots - all whole.
Leave the broth to cook over low heat for at least five hours. Approximately two hours after boiling, everything can be salted, spices and garlic chopped into small pieces can be added.
While the legs are being prepared, it is necessary to boil the tongue in a separate bowl for about two hours.
After everything is ready, cool the pork leg broth. The tongue must be cleaned while it is still hot, otherwise it will be difficult to do.
Cut all the boiled meat into small pieces, place in the selected dish, pour over the broth and refrigerate for at least three hours.
Additionally, jelly can be decorated with slices of boiled eggs, olives, sprigs of fresh herbs. This must be done prior to pouring.

A few secrets of delicious jelly

Like any other dish, jelly has its own characteristics and nuances of preparation. If you know these secrets, you can easily prepare a delicious snack.

Here are the most basic things you need to know when preparing jellied meat:

If you want to cook jelly without gelatin, you will definitely need legs or heads. Suitable for both pork and beef. Please note that the color of the pork dish is more cloudy than that of beef.
For cooking, you can use absolutely any meat. The most delicious option is considered when several types of product are used.
Onions and carrots are always used as vegetables, you can add more, such as celery or greens. You need to put vegetables to the meat either at the very beginning or about 2 hours before the end of cooking - these two methods are considered optimal and slightly change the taste of the finished dish in their own way. As spices, bay leaves and peppercorns are used.
Remember that the more you boil the broth, the tastier the result will be. It is usually recommended to do this for at least six hours. Before pouring the finished broth into plates, it must be allowed to cool.
It is customary to serve horseradish or very spicy mustard to spice it up.
The most tender is jelly, which is prepared on the basis of pork legs and chicken.
Grinding boiled meat is best with your hands. Then you can accurately exclude the ingress of any unwanted parts, such as small bones or cartilage.

Step-by-step recipes for amazing jelly pork legs and chicken with vegetables and mushrooms with and without gelatin in traditional forms and eggshells

2018-04-11 Julia Kosich

Grade
prescription

5311

Time
(min)

servings
(people)

In 100 grams of the finished dish

9 gr.

8 gr.

carbohydrates

1 gr.

117 kcal.

Option 1: Classic Pork Leg and Chicken Jellied Recipe

It takes a long time to prepare the traditional festive jellied meat. But this cold appetizer is worth it. Moreover, it will take a little active action, they will take no more than half an hour. But how to do everything right to make it tasty, we will tell in this selection of recipes for jelly from pork legs and chicken.

Ingredients:

two pork legs;
medium domestic chicken;
large carrots and onions for cooking;
three laurels;
ten peas of pepper;
a head of garlic;
medium parsley root;
water for cooking;
half a bunch of parsley;
two or three tablespoons of salt.

Step-by-step recipe for jellied pork legs and chicken

Clean two medium pork legs, especially in the hoof area. Then wash and put into a wide bowl.

Pour in filtered cold water. Leave for a couple of hours on the kitchen table.

At this time, carefully clean the homemade chicken. Remove the skin and cut off the parts with fat.

Take a large saucepan. Put standing pork legs and poultry on the bottom. Add carrots, laurel, onion and peppercorns.

Pour in water (cool) so that it covers the ingredients by a few fingers. Salt.

Place the saucepan over medium heat and bring to a boil. Immediately lower the temperature to the minimum.

Cover with a lid. Simmer jelly from pork legs and chicken for about five hours.

Now add a head of garlic inside. It is not necessary to clean it, it will be enough to wash it in warm water and slightly open it.

Cook for another hour, after which carefully remove the contents of the pan. Strain the broth in a sieve with cheesecloth. Discard onion, pepper and laurel.

Remove the meat from the legs and chicken and chop finely. Remove soft skin from carrots. Cut into beautiful cubes (size - small).

Divide both types of meat evenly into rectangular dishes. Also sprinkle it with carrots and chopped parsley. Pour in the rich broth.

Put in the cold (but not in the freezer!) for knocking. Serve with horseradish or mustard.

It is important to remove the skin and fat from the chicken. Pork legs and so will give enough fat for jelly. But if there is a lot of fat, it is recommended to remove it with a spoon. Otherwise, a cloudy layer will form on the surface, which will spoil the appearance of the snack.

Option 2: A quick recipe for jellied pork legs and chicken with gelatin

It is impossible to make jelly quickly. But reducing the time from 8 to 2 hours is quite realistic. How? Let's use gelatin. Read about everything else right now!

Ingredients:

two packs of gelatin (50 g);
three liters of water;
small pork leg;
three chicken legs;
laurel and pepper (peas) in the broth;
on medium onions and carrots;
greens (fresh)

How to quickly cook jelly from pork legs and chicken

Clean the pork leg. Pour boiling water over. Leave while preparing the rest of the ingredients.

Wash the chicken by removing the skin. Peel the onion and carrot. Rinse greens, dry and chop.

Pour three liters of water into a suitable wide saucepan. Bring to a boil over high heat.

Enter onions and carrots. Throw in peppercorns and laurel. Also put in the chicken thighs.

Remove pork leg from warm water. Send to the pan. Boil again.

Reduce temperature to medium. Boil the ingredients for an hour.

In parallel, dissolve both packs of edible gelatin in warm water. Cover and set aside.

After an hour, remove the leg and drumsticks from the pan. Throw away the rest. Strain the liquid thoroughly.

Finely disassemble all the meat. After that, pour the gelatin mixture into the resulting broth. Mix well.

Divide pork and chicken into bowls. Cover with a second layer of greens. Add broth.

Move to refrigerator shelf. Serve a quick jelly of pork legs and chicken with gelatin in an hour and a half.

If you have the opportunity to soak a pork leg overnight, take advantage of it. Then it will become softer and it will be easier to disassemble it into pieces. As for the drumstick, it is permissible to take other chicken parts (thighs, quarters or wings).

Option 3: Pork jelly with chicken in a slow cooker

A slow cooker when cooking cold is good for two reasons. Firstly, you do not need to keep track of the time, the machine itself will give a signal. And, secondly, the water in it will definitely not boil away, which means you don’t have to worry about it either. So, we make jelly from pork legs and chicken in a slow cooker.

Ingredients:

two small pork legs;
large chicken quarter;
three liters of water;
a couple of laurels;
coarse salt to taste (2-3 tablespoons);
a small bunch of cilantro;
large onion;
medium sized carrots

How to cook

Thoroughly clean the legs (pork) from dirt. After placing the meat in a container, pour in water. Leave for several hours.

When time is running out, prepare a quarter. To do this, cut the peel, wash and divide into two halves.

Enter the planned volume of purified water into the bowl. Carefully lay the legs and pieces of the quarter.

Add laurel. Salt. Also throw in the onion and carrots. Both root crops need to be cleaned in advance.

Snap the lid. Set the "Extinguishing" mode. Cook jelly from pork legs and chicken in a slow cooker for about six hours.

After the bell, open the lid. Remove legs and chicken to a plate. While they are cooling, cut the boiled carrots into cubes. Discard the onion and laurel.

Gently strain the hot liquid itself twice. This must be done through cheesecloth laid in a sieve.

Wipe suitable metal molds with paper towels. At the bottom of each place finely disassembled meat and poultry.

Spread the carrot cubes over the surface. Sprinkle with chopped cilantro.

Pour in the rich broth so that it covers the prepared ingredients by one or two fingers (to taste).

Leave to harden in the basement, on the balcony (in cold, but not frosty time!) Or on the refrigerator shelf.

Not every multicooker has the ability to set the time. If you have the same, just press "Start" after each shutdown. In total, you will need to do this twice, since the standard time for the mode used is 2 hours. However, if it is possible to regulate this indicator, immediately set the indicated 6 hours.

Option 4: Aspic with chicken, pork legs and vegetables

Not enough flavors in the traditional jelly? Then let's make it with a few vegetables that will fill it with amazing flavors.

Ingredients:

three chicken thighs;
water for cooking broth;
salt (large);
large bulb;
two pork legs;
medium carrot;
different greens;
two laurels;
medium green pepper;
six cloves of garlic;
parsley root (small);
95 grams of pumpkin.

Step by step recipe

Peel two legs (pork) with a suitable knife. Pour in enough water. Set aside for soaking.

After a couple of hours, prepare green peppers, pumpkin, onion, parsley root, garlic cloves in the peel and carrots. Put the first one aside for a while, and put the rest in a pan (wide, large) as a whole.

Send washed chicken thighs without skin, standing legs and laurel there. Salt. Add water (about three liters).

Boil after boiling for five hours. Fire is the least possible.

At the next stage, strain the broth, from which discard the laurel, garlic, parsley root and soft onion.

Cut the meat (both types) into pieces. Finely chop boiled carrots and pumpkin. Throw all these ingredients into metal rectangular molds.

Also place green pepper dices and chopped parsley. Pour in clean hot broth.

Leave the jelly from pork legs and chicken without gelatin for a day, during which it will completely harden.

Not all vegetables are suitable for this cold appetizer. So be careful with your culinary fantasy. If these fruits are not enough for you, or you do not like pumpkin, throw in pickled corn or green peas. It is also permissible to supplement parsley with dill or cilantro.

Option 5: Pork jelly with chicken and mushrooms

Have you ever seen mushrooms in aspic? Then we advise you to do it immediately. You understand that this ingredient will definitely not spoil the meat appetizer!

Ingredients:

355 grams of champignons;
water for jelly;
two legs (pork);
eight wings;
salt and laurel in the broth;
onion bulb;
medium (fresh) carrots;
half a bunch of parsley;
parsley root in the broth;
10-12 peppercorns.

How to cook

Soak pork legs for a couple of hours in a bowl of clean, cool water.

After the specified time, rinse the wings and peeled parsley root, onions and carrots.

Pour filtered water into a saucepan. Carefully lay the legs (it is better to drain the liquid from under them into the sink) and wings.

There also send onions, parsley root and carrots. Enter laurel. Sprinkle peppercorns.

Season with salt and bring to a boil over high heat. Cover with a lid. Reduce temperature to a minimum.

To languish jelly from pork legs and chicken without gelatin for five to six hours. Half an hour before turning off, throw in coarsely chopped (preferably in slices) washed champignons.

After the end of the specified time, discard the onion with parsley root, peas and laurel.

Leave both meat and mushrooms to cool. Strain the liquid in a saucepan well. Then disassemble the legs and bird.

Place the meat and diced carrots into dry molds. Cover with boiled mushrooms. Enter chopped greens.

Pour the future pork jelly with strong broth. Insist, leaving overnight on the shelf of the refrigerator.

Mushrooms are easier to use because they cook quickly. But since we are soaking pork feet, it is acceptable to use forest mushrooms, which will take the same amount of time to prepare. In here, the choice of a particular type depends on your culinary preferences.

Option 6: Jellied Pork Legs and Eggshell Chicken

Finally, we have prepared a completely ordinary version of the cold one, but let's make it in an unusual form. Namely - in an eggshell. It will be a very fun feast to cook and incredibly beautiful when served!

Ingredients:

210 grams of chicken fillet;
small pork leg;
a tablespoon of gelatin (10 g);
two full glasses of water;
salt, peppercorns and laurel in the broth;
water for cooking legs;
75 grams of carrots;
onions in the broth;
15 chicken eggs;
chopped dill;
15 teaspoons of canned peas.

Step by step recipe

Clean the pork leg with a metal brush. Pour in enough water, which should cover it by three fingers.

Add peppercorns, salt, onion and laurel. Boil for four to five hours.

After this time, introduce the prepared chicken fillet. Put in fresh carrots.

Continue languishing for another hour. During this time, chop the dill.

In addition, dissolve in two glasses of warm (closer to hot) water, dissolve a spoonful of gelatin.

Remove the onion and spices from the saucepan with the finished broth. Also transfer the legs and fillets to a plate.

Strain the remaining liquid (about a glass). Carefully disassemble the meat and chop very finely.

Mix both types with dill, cubes of boiled carrots and canned peas.

Cut off the butt of fresh whole eggs. Carefully pour egg white and yolk into a bowl.

Wash the empty eggshell, being careful not to damage its integrity.

Inside lay a mixture of meat, peas, herbs and carrots. Pour the broth with gelatin to the top. Place vertically so that the liquid and filling do not fall out.

Leave the jellied pork legs and chicken with gelatin to harden in the cold. After about a day, carefully break the shell and put the appetizer on lettuce leaves. They will help keep the temperature low so that the jelly does not melt.

Regarding the cut of the shell. This can be done with a sharp movement of the knife. If you don’t know how to do this, pierce one end of a raw egg in several places in a circle with a sewing needle. And then easily press it down and remove it along with the contents. Moreover, the hole should not be too small so that you can put the filling and broth inside.

Kholodets (or aspic) is a traditional dish that is prepared for the holidays and is a frozen broth with pieces of meat. There are a lot of recipes for this delicious dish. Aspic is pork, beef, chicken, fish. But simply amazing jelly is obtained precisely from several varieties of meat. It is this option that is considered festive. We suggest you cook homemade jelly from pork legs and chicken.

how to cook a delicious jelly recipe with photos step by step

Why is jelly a traditional holiday dish? Yes, because they prepare it, as a rule, for the New Year, Easter, birthdays. The dish is being prepared for a long time, the result is worth it, and this cold appetizer takes pride of place on the festive table.

Ingredients:

chicken legs - 5 pcs.,
pork legs - 3 pcs.,
carrots - 1 pc.,
onion - 2 pcs.,
garlic - 4 cloves;
salt - 1 tbsp.

Cooking process:

Rinse chicken legs and pork legs, cut off excess fat and everything that you don’t like. Place the meat in a deep bowl.

Pour the contents of the pan with water so that it is completely covered. Put on the stove to heat up.

As soon as the water boils, noise will rise to the surface. Remove the pan from the heat, drain the water completely, rinse the meat under warm running water.

Next, put the pieces of meat in a clean pan and again fill it with water, this time already purified. You need enough water to just cover the legs and legs. We put it on a big fire first. As soon as the water boils, reduce the fire to the smallest. The jelly must languish. We cover with a lid.

After about an hour, you can look under the lid, check the level of the broth. At this stage, we also salt the jelly. It should taste a little saltier than you usually salt first courses.

Now we clean the carrots and lower them into the broth. If you like a boiled root crop, then you can throw two.

About three hours after boiling, lower the onions into the pan. First, it must be thoroughly washed, because we will add it uncleaned. This will give the broth a beautiful shade and will not allow the onion to fall apart into separate petals from long cooking.

This is what the broth looks like at the end of cooking, after at least 6 hours of languishing. At this stage, you can check the taste again. Next, add the peeled garlic cloves. You can add some black ground pepper. Let it simmer for another 30 minutes.

After 30 minutes, turn off the jelly and leave to infuse for another two hours. During this time, the broth will not only infuse, but also cool slightly, and it will be easier to pour it.

It's time to pour pork jelly with chicken. First, get the meat on a plate.

We disassemble each leg and pork leg. We remove the skins, fat, bones, leaving only the pulp.

We lay out the pieces of meat on the bottom of portioned plates or vessels.

Pour the broth into each plate, previously filtered through several layers of gauze.

We use carrots boiled in jelly to decorate jelly. We cut it into stars, triangles or just circles (as you wish) and lower it carefully into each plate.

As soon as the contents of the plates have cooled, we send them to the refrigerator to solidify. This will take approximately 12 hours.

Delicious jelly from pork legs and chicken is ready! A real holiday! All to the table! Enjoy your meal!

Svetlana Berezina told how to cook jelly from pork and chicken, recipe and photo of the author.

Aspic of pork legs and chicken, one of the most popular dishes of Russian cuisine. I am sure that each of you had to enjoy this wonderful dish. Especially on New Year's holidays, when the table is cracking with food, jelly takes pride of place in the center. No wonder even under the kings, they were treated to the most honored guests.

Although the cooking process itself takes a lot of time, but cooking it is very interesting and not difficult. A huge plus in cooking jellied meat is that it can be cooked in a few days, without waiting for the celebration itself, and on the day of the holiday you can already do various salads and side dishes.

As I said, cooking takes a long time, about 9 - 10 hours, but the time that you spend at the stove is only an hour and a half, no more. If you are wondering how high-calorie jelly from pork legs is, I will tell you: there are about 100 kcal per 100 grams of the finished dish.

How to choose meat for jelly

Meat is best bought at the market. There you can take a good look at the goods, and choose what you like.
When choosing pork legs and knuckles, you need to pay attention to the appearance. They should be a uniform light color, without dark spots.
Be sure to smell, fresh meat has a pleasant sweet smell.
Beef heads and legs are checked in the same way as pork.
If you purchased a frozen product, you need to pour cold water over the meat and leave it for several hours, and preferably overnight.
Before preparing the jelly, thoroughly rinse the meat ingredients under running water.
If you add chicken, poultry is best, and oddly enough, the meat of an old rooster.

To make the jelly tasty and transparent, you need to follow a few simple rules, and then everything will work out:

In order not to add excessive portions of gelatin, for a good solidification of the dish, we use pork legs.
The rest of the meat can be chosen to your taste, it can be rabbit, and pork, and beef.
To make your favorite dish have a rich taste, use several types of meat.
When cooking, add spices, onions and carrots to the pan. If you want the broth to have a yellowish tint, one onion should not be completely peeled, that is, added with the husk.

In order not to spoil the taste with fresh water and not to add it, it is necessary to cook on low heat, so the water will hardly boil away. Under no circumstances should you boil it. If you have to add water, use only boiled water, so the jelly will remain transparent.
It should be cooked in a large bowl in order for the meat to cook better.
The trio of beef, chicken and pork gives the dish a unique taste and aroma.

Pork leg and chicken recipe

You'll need:

one pork leg
pork knuckle - 1 piece
beef knuckle - 1 piece
one chicken thigh
two carrots
onions (medium size) - 5-6 pieces
black pepper (peas) - 1 teaspoon
3 liters of water
3 garlic cloves
bay leaf, salt - to taste

Cold preparation method:

1. Wash the meat well under cold water and put it in a saucepan, pour it with cold water for three hours so that it draws out excess blood

2. After 3 hours, drain the water and rinse the meat again, if there are hairs, grind them on the fire.

3. Place the processed meat in a saucepan and fill it with water, put on fire.

4. After boiling, drain the water and place it in cold again so you remove excess fat. Put on medium heat

5. When the meat boils again, you should take a slotted spoon and remove the foam.

6. Prepare all vegetables: wash, peel.

7. After removing all the foam, reduce the heat to a minimum. Put all the vegetables, bay leaf, pepper and salt in a saucepan with meat. Salt should be at the rate of 1 tbsp. spoon for a 6 liter saucepan.

8. Leave to languish over low heat for 6-7 hours, you can cover with a lid. During this time, the meat will become soft and easily separated from the bone. After the time has elapsed, we take the vegetables out of the pan.

Cooking time can be halved by using a pressure cooker

9. We take out the boiled meat from the pan and put it on a plate.

10. Take gauze, roll it into two or three while standing and strain the broth.

11. Separate the meat from the bone, chop or divide into fibers. Place in a saucepan and top with broth.

12. Warm up the contents and skim off the remaining fat from the surface. If you like jelly with fat, you can leave it.

13. Check the broth for salt, the water should be a little salty, the meat will absorb the excess when it hardens.

14. Finely chop the garlic and add to the meat.

15. Prepare molds or plates into which the resulting dish should be poured. I use glass deep bowls with lids, they do not allow the dish to pick up foreign odors and save space in the refrigerator, because they are placed one on top of the other.

To get beautiful separation of the layers, put the meat on the bottom of the mold, and then pour the broth.

16. Let cool, then refrigerate.

When you serve aspic on the table, do not forget to put mustard, because it goes very well with it.