Cooking jellied meat is a rather lengthy process. It is usually prepared from several types of meat with a lot of tendons, joints, skin and legs, be it rooster, pork or beef. But there is not always time and for one reason or another, many refuse the long cooking process, increasingly resorting to express recipes. So jellied meat with chicken with the addition of gelatin refers precisely to such quick dishes. From my own experience, I will say that it comes out quite tasty, with a rich jelly broth, and if it is seasoned with garlic and allspice, it will also turn out to be quite aromatic. And gelatin itself is not a harmful additive, but rather the opposite. Therefore, such jellied meat can be safely given to people who follow a diet, and even to children, but then it is advisable to add a little less garlic and it is better to remove the skin from the chicken.
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Ingredients:
Chicken - 1.5 kg
Carrots - 1 pc.
Salt to taste
Bay leaf - 3 pcs.
Allspice peas - 4 pcs.
Black peppercorns - 6 pcs.
Boiled egg - 2 pcs.
Garlic - 1 head
Parsley - 2 sprigs
Bulb onions - 1 pc.
Step by step recipe:
Prepare all the necessary products for making chicken jellied with gelatin. You can, of course, take poultry, but then the cooking time will increase by about 2 times. I used a regular broiler house that you can buy at any grocery store.
In order to reduce the calorie content of the dish and make it more useful, it will be necessary to remove the skin from the carcass and drain the first broth, since it contains all the most harmful and unnecessary for our body. This applies specifically to broiler birds, you can not pour it out of your poultry, as you are sure of its quality. I didn’t peel off the skin, but I drained the broth first.
Someone cooks jellied meat only from chicken fillet without skin, but this is already for those who strictly follow a diet, although in this case it turns out to be tasty and even more tender.
Cut the carcass into convenient chunks so that you can fold it into the pot.
Transfer the chicken pieces to a large container. Pour the water so that the meat is completely covered. Bring to a boil, drain the first liquid, rinse the chicken pieces under running cold water and put them back in the saucepan in which they were cooked. Now fill again with clean cold water. Add immediately peeled carrots, head of onion, bay leaf, allspice and black peas. Bring to a boil, skim off, reduce heat to low, and cook chicken for about 1 hour, until meat has separated from the bones. At the very end of cooking, season with salt to taste.
Peel the garlic head. I added quite a lot of garlic (we love it so much), but you can adjust the amount as your family likes, or eliminate it altogether. When the meat is cooked, add it to the broth by passing it through a press.
Remove the cooked chicken from the pan and strain the broth through a fine sieve.
Pour about 1 cup of hot strained broth into a bowl, add gelatin powder to it and dissolve it. I have an instant gelatin, so it swells in a matter of minutes and dissolves well. If yours is different, then follow the instructions. Pour the resulting mixture into the rest of the broth and stir.
Separate the meat from the bones and cut it into small pieces, although I know that often larger pieces are added to the jellied meat, so do as you like.
Put the chicken pieces into a convenient deep dish, pour over the broth. Garnish with boiled egg and carrots, cut into rings, and green leaves. In general, the decoration is for your taste and choice.
Put the jellied meat in the refrigerator for 3-4 hours until it solidifies completely.
Bon Appetit!
To be honest, I like this version of jellied meat more, both in taste and in the method of preparation. Of course, jellied meat from a rooster remains unrivaled, especially from a homemade one. But, as an option, such a quick recipe for this chicken dish also takes place.
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