How to make sure that the jelly will freeze. How to fix unfrozen jelly

Aspic, or as it has been called "jelly" since ancient times, can be called almost national dish. Almost all festive tables in Russia have this dish. And, really, what is a holiday without jelly?

Many families have a whole ritual for preparing this dish. Children especially love it. This unforgettable aroma boiled meat, bay leaf, allspice, carrots and onions, garlic. What flavor is this?! It's almost impossible to resist him. All family members are often involved in the cooking process. This not only brings them together, but also allows them to exchange such invaluable experience. Allows the younger generation to learn the secrets of cooking that have been accumulated over years of practice.

The composition of the jelly includes pork and / or beef, pork legs, ears and tails, pig heads, legs of chickens and their meat. There are quite a few options for cooking jelly, and there are quite a few recipes for this dish. Each hostess herself decides what to cook from, and what ingredients are available. In its essence, jelly is nothing more than a frozen broth with the addition boiled vegetables and meat. But what to do if the jelly is not frozen?

First of all, don't despair. This matter is quite fixable. However, first of all, it is worth understanding the reasons for your culinary failure. Basically, there are only two of them. One of them is a violation of the proportion of water and meat. To properly cook aspic, it is necessary that the water slightly covers the meat. After boiling, the gas is reduced, and the pan is covered with a lid. If more water has boiled away than planned, then do not add more liquid. Otherwise, the jelly will not freeze at all. The second reason is that the jelly did not finish cooking. The more it cooks, the tastier it becomes. In addition, the concentration of fat and substances that allow it to thicken becomes greater in the broth. Checking the jelly for readiness is very simple. You need to take some liquid and pour it into a plate. After keeping it for 20 minutes in the refrigerator, it will become clear whether the dish is ready or not.

If the jelly is poured into cups, has cooled down for a long time, but still does not freeze, this is also not a reason for despair. Of course, it is possible to cook a new one, but it is always a pity for spoiled products. Therefore, it is necessary to drain the liquid, back into the pan and put it on to cook. After boiling the jellied meat for several hours over low heat, pour it into cups again. Of course, the probability that it will not freeze again remains. This can happen if the products used in its preparation contain a small amount of gluten. That is why it is best to put in jelly less meat, but more bones, tails, hooves and legs. For greater confidence in their culinary abilities, gelatin is often added to the jelly. Great remedy for experienced housewives do not hit in the face. Gelatin must be poured warm water. After infusing for 40 minutes, it should increase several times. Then it is heated to low fire or water bath with continuous stirring. The main thing is that it does not boil, otherwise there will be no use from it. After a water bath, the gelatin is filtered and poured into a slightly cooled jelly. After mixing well, pour it into cups. When the liquid reaches room temperature, the jelly can be put in the refrigerator for final solidification.

In addition, it is worth saying that it is not advisable to cook a lot of jelly. Standing in the refrigerator for several days, it loses not only its taste, but also its attractiveness.

Thus, a way out can be found in almost any difficult situation. A little patience and lovely dish revived again. Enjoy your meal!

Today Gostevushka will tell you what to do if the jelly does not freeze.

What should be jelly

Aspic, jelly, jellied meat and fish, all these are cold appetizers for festive table familiar to us from childhood. These dishes are very tasty, satisfying and healthy. They consist of meat and jelly. The beauty and taste of jelly or aspic directly depend on the consistency of the jelly. The jelly should be elastic and tasty, retaining its shape, but not rubbery. The jelly should melt in your mouth, not spread on a plate. Unhardened jelly turns jelly into ugly meat porridge, and aspic into broth, with pieces of meat floating in it.

How to cook jellied meat correctly

Cooking jellied meat is a long process, but not laborious. It’s just that the base for jelly must be cooked for a very long time, and then it cools for a long time in the refrigerator. Therefore, every housewife should take this into account, and start cooking aspic at least a day before serving. It happens that the hostess begins to sound the alarm that the guests will come soon, but the jelly has not frozen, but he simply did not have enough time for this.

There are rules to follow good aspic it’s not difficult, a deviation from these rules leads to the fact that the jelly is badly frozen:

It is necessary to observe the components of meat and water. The water should just barely cover the meat in the pot. If you poured too much water, then you get a liquid jellied meat, and it most likely will not harden. So that the jelly does not stick to the bottom, you can not use enameled cooking utensils;
After the jelly has boiled, it is advisable to remove the foam, reduce the heat to a minimum. Let the meat languish as long as possible, 5-6 hours. To make the jelly fragrant and beautiful, it is advisable to put peeled whole carrots and onions in the broth, and at the end of cooking Bay leaf. If the jelly is not frozen, one of the reasons may be insufficient cooking time. Even with minimal heat, with long cooking, the pieces of meat at the end of the process are above the broth, the water boils away. If you dip your fingers in such a broth, they will be sticky, which means that the jelly will be good. In no case should water be added, then the jelly will definitely not be frozen;
When the meat is cooked, it must be removed, cooled slightly, and still warm, separated from the bones, finely chopped and placed in molds for solidification. It is advisable to sprinkle the meat with pepper and add finely chopped garlic. Then strain the broth and pour the broth over the meat, mix and leave on the table to cool. Place the cooled jellied meat in the refrigerator until completely solidified. How long does it take for jelly to freeze? Usually jelly is made in the evening, in the refrigerator it slowly solidifies all night. The next day, when the guests come, it is already completely frozen, keeps its shape well. But still, it is advisable to serve aspic on the table when all the guests are already at the table, and when it can immediately be laid out on plates.

What is better to cook jellied meat from, and from what aspic

For the preparation of jelly, pork and beef legs and tails, ears are used. Especially delicious and meat jelly prepared from the rudder (part of the hind legs above the legs). There is a lot of meat on the shank, and they also have joints and veins from which gelatin is boiled. You can cook jelly from pork and beef heads. There is a lot of meat in such a jelly, and it freezes well, one drawback, you have to chop the heads, and then from the meat, get a lot of small bones. Properly prepared jelly from such offal always freezes perfectly, its cost is low, and useful qualities very high.

Such jelly is very useful for pain in the joints and fractures.

Aspic is cooked from meat. Mostly beef and chicken are used. The jelly of such meat turns out to be transparent, tasty and quite dense. For chicken aspic, it is better to use chicken breast, and for meat, good piece beef pulp. Can do jellied tongue, but the broth from the tongue is not tasty, therefore better language fill with broth boiled beef. It is not necessary to cook meat for aspic for as long as for jelly, otherwise it will boil. It is enough to cook for 2-3 hours, depending on the quality of the meat. Immediately remove the boiled meat from the broth and cool completely, preferably in the refrigerator, then it can be easily cut into thin even slices. Put the slices on a dish and pour strained broth, in which gelatin is diluted in advance. Without gelatin, the aspic will not harden, because only meat without bones, cartilage and veins is used during cooking.

The main reasons that the jelly did not freeze

So, from the above, you can identify the main reasons why the jelly did not freeze:

Too much water was poured when cooking jellied meat;
Didn't cook long enough;
Little time has passed, the aspic did not have time to freeze;
They added water when the aspic was boiling;
They put the jellied meat in the cold, it froze and moved away with water;
When cooking jellied meat, only meat and few meat products containing bones and cartilage were used;
In the broth for aspic, they forgot to add gelatin.

How to fix unhardened jelly or aspic

The simplest remedy is to digest aspic. This should be done over low heat so that the jelly does not boil violently, but languishes. At the same time, you need to try the broth for stickiness. As soon as the fingers dipped in the broth begin to stick to each other, then the jelly is ready. This time it will certainly freeze;
If there is obviously a lot of broth in the jelly, then it is better to drain the excess in advance and only then digest the jelly, with a small amount of broth;
Usually you can fix aspic without gelatin, because the adhesive substance is produced enough from cartilage and bones;
Aspic without gelatin will not harden. If the aspic jelly did not work out, then gelatin must be added to it.

How to add gelatin

When buying gelatin, you must definitely pay attention to the date of manufacture. Expired gelatin will not harden and will give an unpleasant odor.

Fresh gelatin should be poured with cool broth from aspic, or boiled water, and let it brew for an hour. When the gelatin swells, stir it well and slowly pour into hot broth. Gelatin should completely dissolve in the hot broth, it should not be brought to a boil. Then, with this broth with gelatin, pour aspic meat or jelly again. How long does gelatin freeze in the refrigerator? Usually overnight, gelatin completely hardens, 8 hours is more than enough.

By doing all these simple rules you can always cook delicious aspic or aspic, and if you made a mistake somewhere, fix everything.

Aspic- one of the most popular dishes Russian cuisine. By its structure, it consists of 70% meat, and 30% of frozen bone broth. This is a delicious and very easy-to-prepare dish that is essential when setting the table for the new year.

But sometimes it happens that prepared in advance for the arrival of guests the jelly did not freeze. What happened? And the most important thing, what to do if the jelly is not frozen?

Everything is very simple! To correct the situation, you will need an hour of time and a bag of gelatin.

Step one:

Put the jellied meat in a saucepan, put it on the fire, and leave to boil while you prepare the gelatin.

Step two:

Pour gelatin cold water, let it swell for an hour.

Step three:

Then put the gelatin on water bath and pour into the jelly.

Step four:

Cool the jelly and put it in the refrigerator. Ready!

Now you know, what to do if the jelly is not frozen. But in order for this not to happen again, you need to know why it happened, that the jelly did not freeze.

Why didn't the jelly freeze?

Usually, this happens for only two reasons.

First reason:

You have added too much water while boiling. AT this case, the rule is true: less is better. Compliance with proportions is very important when cooking jelly! It is their violation that most often leads to the fact that jelly is not cold.

The second reason:

The jelly was not cooked enough. Culinary experts advise leaving aspic to cook for at least five to six hours. It is then that the meat is separated into fibers, and gluten enters the water. That is, our broth freezes in a completely natural way.

In total, you just need to follow the measure in everything and follow the recipe exactly. Also know some jelly secrets which we will now reveal to you.

Jelly secrets

cutting meat
In no case should it be cut, because then small and sharp pieces the bones will fall into the dish.

Soak
Before cooking aspic, the meat must be soaked to bleed it.

Foam removal
When the jelly boils for the first time, thick meat foam will float to the surface of the water. It is important not to miss this moment, and remove the foam from the jelly. Otherwise, it may spoil the taste of the dish.

Salt
Jellied salt is salted and seasonings are added to it a few minutes before the stove is turned off. So the jelly will absorb all the taste of salt.

Layering
When the jelly is ready, take the meat out of it, disassemble it, and place it on the bottom of the mold. Top with broth and refrigerate.

All jelly secrets revealed! You can cook! After all, now you know all the secrets and subtleties of its preparation.

BUT aspic recipes we will advise you.

Aspic Recipes

Aspic Recipes are completely different. But the main thing here is the observance of the correct proportions of meat and water, so you must follow the recipe exactly.

Pork leg jelly

Aspic Recipes from pork legs - one of the most popular. After all, this is inexpensive and tasty meat, from which a very strong broth is obtained. The fact that the jelly did not freeze when cooking it from pork is virtually impossible! To completely eliminate this possibility, gelatin is provided in this recipe.

You will need:

Pork legs - 4 pieces;
Pork meat - half a kilo;
Carrots - 1 piece;
Bulb - 1 piece;
Gelatin - 20 grams;
Garlic - 4 cloves;
Bay leaf - 2 pieces;
Allspice - 6 peas;
Ground pepper - to taste;
Salt - to taste.

Cooking:

1. Put the legs in a saucepan and add water. When she covers the legs, we stop. We estimate another five centimeters from above and add water. After boiling, do not forget to remove the foam. Leave for four hours on low heat.

2. Open the lid and methodically remove the fat that appears on the surface. There will be quite a lot of it.

3. Dilute gelatin, wait until it swells. And put the meat in the pan and cook for another hour.

4. Add carrots and onions, which we cut and add to the broth. In the same step, you need to season the dish. We cook an hour.

5. We take out the meat and cut it into pieces, put it back in the pan and bring to a boil. Add gelatin.

6. Pour into molds and cool. Ready!

Aspic with chicken

If in traditional aspic add not only pork, but also, say, chicken, the dish turns out to be less fatty, and its taste becomes more tender.

You will need:

Pork legs - 2 pieces;
Chicken - 500 grams of meat;
Water - 2 liters;
Onion - 1 piece;
Carrots - 1 piece;
Salt - to taste;
Garlic - to taste;
Ground pepper - to taste;
Allspice - 6 peas;
Bay leaf optional - 2 leaves.

Cooking:

1. Pork legs put in a saucepan, cover with water and leave to boil. Remove the foam, reduce the heat to a minimum and cook for three hours.

2. Add chicken to the pot. Leave to cook for another two hours.

3. Place whole carrots and onions in a saucepan. Add bay leaf and allspice, add seasonings. Leave for another hour.

4. Turn off the heat and discard the carrots and onions. Take the meat apart and place it in a bowl. Strain the broth until it becomes clear.

5. Pour the broth into the mold and leave to harden in the refrigerator or on the balcony. While the broth has not frozen, you can decorate the dish with herbs.

Beef jelly

Aspic Recipes beef are a very popular option for those who appreciate lean meat more.

You will need:

Beef - 300 grams;
Egg - 2 pieces,
Water - 1.5 liters;
Onion - 1 piece;
Carrots - 2 pieces;
Bay leaf - 3 pieces;
Allspice - 5 pieces;
Gelatin - 20 grams;
Pepper - to taste;
Salt - to taste;
Parsley - to taste;
Cranberries - to taste.

Cooking:

1. Put the meat, carrots and onions in a saucepan, cover with water and cook for an hour.

2. Add seasonings: allspice and bay leaf.

3. Dilute the gelatin and boil the eggs. Separate the whites and cut.

4. Remove the meat from the pan and cut. Do the same with carrots. Strain the broth.

5. Mix meat, carrots and egg white.

6. Put the cranberries and parsley into the molds first (if desired). Top with mixed filler. Pour in the broth and leave to cool.

This is how different they can be aspic recipes! But that's not all - check out other recipes on our website.

Many housewives have their own proven recipes. festive dishes. But there are several classic dishes that are usually prepared for holidays and other special days. Among them is jelly. It is prepared on the basis different meat, with or without gelatin. In a word, many families have their own recipes for cooking such a delicious and very healthy dish. With all this, even experienced housewives sometimes fail. So, if the jelly has not frozen, how to add gelatin to such a dish?

If after cooking the jelly is not in a hurry to solidify at all or does not completely solidify, it means that there is not enough gelling substance in its composition. Perhaps this is due to the use of insufficient suitable meat or accidental violation of the technology proposed in the recipe. However, in such a situation, there is no need to despair. There are several ways to deal with the problem of non-hardening jelly.

How to add gelatin to jelly that has not frozen in the cold?

To get the desired effect, you should first prepare a bag of gelatin. Pour its contents into a glass jar or into a glass, fill with warm water, following the instructions on the package. Usually, twenty grams of gelatin is enough for a couple of glasses of liquid (ordinary water or broth).
Leave the gelatin mixture to swell. This may take half an hour or even a little more.

If you are using instant gelatin, it is quite possible to pour it not only slightly warm, but rather hot water(but not boiling water).

Unfrozen aspic pour out of the mold into a saucepan, send to the fire and warm. Mix well. Drain the liquid into a separate container, then strain it through cheesecloth.

Heat the already swollen gelatin in a water bath until dissolved, mix and strain through a strainer. Please note that it should not boil in any case. Combine the gelatin blank with hot broth (again - not boiling water), add salt and pepper if necessary.

Arrange the meat in molds, pour the prepared broth with gelatin. Send aspic in enough cool place until completely frozen.

What else to do if the jelly is not frozen?

Quite often, the jelly does not want to freeze in any way when the meat was cooked for an insufficient amount of time. So, if you have leisure, you can go to the store and buy some chicken parts there, which, when cooked for a long time, can make excellent jelly. These include paws, wings or necks. In addition, the so-called "soup set" would be a good choice. Pork legs will also give an excellent result.

Boil the purchased meat in a small amount of liquid for a sufficient time - at least three hours. Keep the broth on a low heat so that the liquid in the pan does not boil, but only sways a little. Do not forget to pepper and salt.
Separate the meat from the bones, and strain the resulting broth through cheesecloth.

Dump the failed aspic into a saucepan, send to the fire and heat until the broth is obtained. Then pour the resulting mass into another container, cool slightly and strain.

Combine all prepared meat (both previously prepared and new), as well as both broths. Arrange the meat in molds and pour the broth. Send the jelly to the refrigerator or other cool place.

In the event that you left a little broth after cooking the previous jellied meat, it is quite possible to boil a new batch of meat right in it. The result is a particularly strong broth that should definitely harden.

In order for the jelly to be successful and very tasty - a few secrets.

To prepare such a dish, it is worth using only the parts of the carcasses intended for it, which are called failures. A wonderful jelly can be created from pork or beef legs, chicken paws (namely paws, not drumsticks), as well as chicken heads.

In the event that first-class meat is used for cooking jelly, it should be used only in a minimal amount, because it cannot harden by itself.

In order for the broth to be saturated with a sufficient amount of gelling substances, you need to boil the meat for jelly in a small amount of broth so that the liquid only slightly covers the contents of the saucepan.

It is also extremely important to cook the meat for at least four to five hours. Chicken can be cooked a little less - about three hours. At the same time, all this time it is better not to add liquid (water) to the prepared jelly, so the fire under the pan should be really minimal. After about two hours of cooking, it is worth salting the broth.

After the meat is well cooked, it will separate from the bone on its own. Meat products should be removed from the broth, and the bones should be lowered back into the saucepan. Just at this stage of cooking, it is worth putting carrots with onions, as well as peppers, into the future jellied meat. Boil the bones for a couple more hours. Be sure to strain the prepared broth.

In order to assess the readiness of the jelly and its ability to solidify, you need to conduct a very simple test: pour a little ready-made broth into a saucer and send it to the refrigerator. If after fifteen minutes - half an hour the liquid becomes sticky, cooking can be finished. Often, housewives understand that the jelly is ready, already at the stage of extracting and chopping meat: the pulp becomes so sticky that it sticks to your hands.

Cold has long been cooked only on major holidays, when the whole family sat at the table. Refrigerators did not exist then, the cooked food had to be urgently eaten in two days, as it deteriorated further. Today, such a necessary household item as a refrigerator is in every home, and cold is cooked much more often than the old days. But nevertheless, the terms of storage for him remained unchanged, no more than three days. The roots of the preparation of jelly go back to France, it is there lazy hostess invented something so delicious. This colorful dish has taken root in many countries of the world.

Prepare this wonderful hearty snack can absolutely every hostess. Initially, you need to endure correct proportion pledged ingredients, water. Boil the mass after boiling until the bones separate themselves.

For a rich snack buy:

For cooking often use:

How to cook jelly so that it freezes

Components for jellied meat should be thoroughly washed, soaked for at least two hours. If the products are pork, it is necessary to clean the skin, legs.

The ingredients are poured into the cooking containers only with ice water.
The first time the broth is brought to a boil, the water merges with noise.
Re-fill ice water, in which the dish is already brought to readiness. You can immediately throw a pinch citric acid for transparency of the finished dish.
After boiling, reduce the fire. The broth should barely boil, languish until the bone is gone.

The ideal proportion of liquid to food is 2/1, bones to meat 1/2.

Before the end of cooking, when the bone begins to slightly move away, they put spices, peeled onions, carrots, whole garlic. Before turning off the fire put laurel. If you need a golden broth, peel the onion only from the top husk. Salt should be after removing the container from the stove, when everything has already been cooked. You should feel a slight salting. Don't forget to add minced garlic for flavor.

There is no and cannot be a specific cooking time, since only the complete waste of the bone indicates the readiness of the broth.

The broth is filtered after cooling, then the meat is also cut.

Before removing the meat, you need to remove the floating fat. When the broth has cooled, the film turns into a form of white fat, it is very easy to remove it with a spoon.

Divide the meat into fibers, arrange in molds or deep plates, pour strained broth. Anything can be used for decoration. It is laid out on the bottom, in compositions among the forms, on top. The decor depends on the imagination of the hostess.

In the cold molds can be taken out immediately, but in refrigerator compartment only with cold liquid.

In order for the cooked snack to solidify well, do not put it in a container for cooking fatty foods. They prevent freezing. If you love fatty varieties meat, add gelatin or its analogues.
If you plan to serve this appetizer without molds or plates, be sure to add gelatin.
In no case do not add liquid during the cooking process, you risk getting soup at the exit.
If the addition of water is essential, gelatin is indispensable.

TEST. Before the end of cooking, draw hot liquid into a bowl, wait until the contents have cooled slightly. Wet two fingers in the broth, shake and blow on them. Squeeze them together, if they stick to each other, then the dish will freeze perfectly. If not, boil some more.

Will jelly freeze without gelatin

If the proportions are maintained correctly, and the cold was cooked for a long time and over low heat, the dish will definitely harden without adding auxiliary components. But if you have laid few bones, and there is practically only meat in the container, then, even with correct mode cooking, without gelatin, the snack will never harden.

A good strong broth forms a film at the end of cooking, it shimmers in different colors, has a characteristic sheen.

Why does the jelly not freeze

There can be several reasons for poor freezing:

The broth boiled strongly, everything was cooked quickly. In this case, the components necessary for solidification did not have time to completely leave the bones.
Initially poured a lot of liquid.
Add liquid while boiling.
Drained the water twice after boiling.
Little bone structure.

How to check the quality of gelatin

No one buys gelatin in bulk for home consumption. Only manufacturers see it in unsealed form, as they are purchased in large quantities in bags. We are with you, we buy a ready-made packaged product, we initially learn about the quality from the inscriptions on the packaging.

You can consider it after opening the package already at home. Therefore, before using, pour on a plate and inspect:

The color range of genuine gelatin ranges from light, yellowish, necessarily transparent to brownish.
There should be a natural non-sweet gelatinous flavor and nothing more.
The product is always finely granulated. The diameter of the grains is not more than 5 mm.
Real fresh product expands rapidly upon contact with liquid. The maximum time for swelling of the grains is up to 20 minutes.
Grains are heavier than water, so they always sink and lie at the bottom.

By external characteristics its strength (viscosity) is determined:

This is especially true for desserts. Eating soap is bad.

Do not buy low-grade products, you risk buying a fake or a product of very poor quality.

If the jelly is not frozen, how to add gelatin

If several hours have passed, and the broth has remained water, do not be sad. Drain the contents of the plates into a container, be sure to bring to a boil, otherwise the snack will quickly become unusable. Drain the liquid through a colander, you can use a strainer. Divide the meat back onto the plates. Dilute the gelatin powder, then add it to the slightly cooled broth, mix well, there should be no lumps, pour into the meat. Freezing will occur in a matter of hours.

Follow the manufacturer's instructions on the packaging strictly. Otherwise, the appetizer will become very rubbery or not harden at all.

If you re-digest jelly, will it freeze?

If the already spilled broth does not solidify long time, boiling will not give results, since the bones are no longer there, there is nowhere to take the necessary substances for solidification.
If at the end of cooking you find that there is no iridescent film, you performed a sticking test and it did not confirm readiness, cook for another couple of hours. But this is possible with a sufficient amount of liquid in the cooking container.

If after boiling the result you do not see, and there is enough time, do not be discouraged. There is a way out of such an unpleasant situation, prepare gelatin solution, combine with broth before pouring into molds.

How much gelatin to add per liter of broth

The ideal proportion of water to purchased gelatin packaged in bags is 1 liter / 30 grams. Initially, you need to pour out part of the boiled liquid, place gelatin powder in it, give time to increase in volume. Then combined with the rest of a sufficiently hot liquid, mix thoroughly, avoiding lumps.

Each manufacturer, knowing the viscosity of the packaged product, writes an annotation on the package. Following it, you will never spoil the cooked dish.

The generalized characteristics of gelatin powder indicate the following:

For a delicate jelly consistency, you need 20 g of powder premium(170 blooms) per 1 liter.
For a dense texture with subsequent cutting, dilute from 30 to 50 g of premium powder per 1 liter.
If you are preparing sour snacks, the weight of the powder will increase. This happens because the properties of gelatin are weakened due to the presence of acid. .

Is it possible to digest frozen jelly

If the initially cooked broth quickly froze, then it will also harden when it is re-digested. This method is used on the third day to extend the shelf life of the cooked snack.
They can digest cold if it was originally poured into molds, and everything was not used for the feast. Then it is boiled and poured into plates for home consumption.
There are times when your mother puts it with her in a jar. Upon arrival home, bring the contents to a boil, pour into a plate or vessel immediately without first cooling.

Aspic is not frozen, what to do without gelatin

The situation with a poorly solidified snack is critical, but not hopeless if there is a margin of time:

The freezer has soup bones or legs for cold. Boil them until tender in a small amount of liquid. Combine the finished broth with the previously cooked one, strain, fill in the forms with the disassembled meat. Do not forget to add the portion of meat that was cooked in the second broth.
There is time and there is no stock of bones in the freezer. Buy additional turkey necks, chicken feet (do not confuse with drumsticks, thighs) and correct the situation. Boil them for at least 3-4 hours in a small amount of liquid. Remember that it should not be added during cooking in any case. Combine meat with previously boiled. Add the resulting broth to the already prepared, pour into molds.
You can boil the bone composition in an unfrozen broth. Initially, collect the meat, drain the liquid into a container. Add a third of the water, as during cooking it will evaporate and remain in the same amount. Place the bones, legs, necks, whatever you have. Boil for 4-5 hours. Disassemble the new meat, combine with the previous portion. Fill with strained liquid. Such a broth will be stronger than in previous versions.

If there is no time reserve, and the guests stay with you overnight. In the morning there will be a wonderful hot broth for breakfast. Moreover, it relieves the symptoms of a hangover, tones the body.

How long does it take for the jelly to freeze

Good rich broth, With high content bone mass freezes quickly, within a couple of hours.
If the ratio of meat to bones is 2/1, it will freeze for as long as the cooking process lasted.
If gelatin powder was added, it will harden up to a maximum of 2 hours.

What to do if the aspic does not freeze:

FROM jellied snack everything is much simpler than with long-cooked jellied meat. The desired concentration of gelatin powder saves any situation, the main thing is not to overdo it!

from fish

Take out the fish, pour the broth into a container. Bring it to a boil, let it cool down a bit. Add gelatin powder to part of the liquid, wait until it becomes viscous, mix well and warm a little. Connect to main fish broth fill the fish. When it cools down, put it in the refrigerator. This manipulation will take you a little more than 30 minutes. Jellied fish will freeze very quickly.

Only overcooked pieces of fish can spoil the situation. When refilled, they will spread. Therefore, never digest it, it should be plump.

meat

Collect the non-frozen snack in a container, warm it up, it is better to bring it to a boil. Separate the meat part. Combine the slightly cooled liquid with gelatin powder, mix thoroughly until completely dissolved. Homogeneous mass re-fill the meat in the molds.

from a bird

With poultry, they do the same as with meat. There is no other option. Bringing to a boil, the previously added gelatin loses its properties. Therefore, a new portion should be calculated from the calculation of the remaining amount of liquid, increasing the rate slightly.

What to do if the jelly is not frozen

The solidification of the jelly mass, especially if several layers are poured, often unbalances. After all, you want everything to be quick, once and ready. And jelly treacherously does not freeze. It all depends on the quality of the gelatin powder, on the proportion in which it was diluted. If everything is done correctly, the layers harden quickly, in an hour and a half. When pouring sour cream, solidification occurs in one and a half to two hours.

The first and most important mistake is a lot of water.
Second, low grade gelatin powder.
Third, the expiration date has either come up or is long gone. Always pay attention to deadlines. It is ideal to purchase pre-packaged gelatin up to 8 months after the release date. Further, it loses its viscosity.

Pure lemon juice or a dash of dry red wine adds a spicy flavor.
Add only homemade milk. A store product will translate all your efforts.
The ideal concentration of gelatin powder to liquid is 15 grams / 250 grams. A smaller amount of powder will not give the desired result. Exposure in powder liquid for at least 20-30 minutes.
The mass is heated, but not brought to a boil.

To summarize:

Correct the situation with a non-hardening snack, dessert, it’s not at all difficult. The main thing here is patience and confidence in victory. Even the most critical situation can be easily corrected. If you have intolerance to animal collagen, put agar-agar into a poorly solidifying broth. It is ideal, does not cause allergies, sets much faster. Never get upset, just keep a lifesaver in reserve.

Happy holidays and good luck with your preparations!