Jellied chicken feet is an inexpensive and fairly simple way to diversify your daily menu. In addition, to these undeniable advantages is added the significant benefits of the food. In this article we will look at the subtleties of executing the most delicious and appetizing recipes.
The most common way to prepare jellied meat is to simmer the meat ingredients over low heat for a long time. Therefore, no special skills are required to create aspic. The main thing is to choose the most suitable recipe, buy products for it and process them correctly.
At the preparatory stage, you first need to clean the chicken feet. For this:
- Their claws are removed using sharp scissors or a knife.
- Next, they are blanched for 1-2 minutes in boiling water to make the film easier to remove and impurities to be removed.
- The processed components are scraped and placed in an appropriate container for cooking.
To prepare jellied meat, use a regular pan with a thick bottom. The volume will depend on the number of ingredients. Before starting to prepare aspic, kitchen utensils should be thoroughly washed with a cleaning agent and rinsed with plenty of running water.
The final stage is the preparation of the boats. Here you can use both portioned and large forms, depending on the wishes of the cook.
Classic jellied chicken feet
To present such a wonderful dish as jelly based on chicken feet in the amount of ½ kg to the table, it is enough to additionally have on hand:
- 600 g drumsticks;
- ½ head of garlic;
- carrots;
- onion;
- 2 bay leaves;
- salt and 6-7 black peas
- pepper
Sequencing:
- The paws are cleaned, the legs are washed. Everything is put into the pan.
- The processed carrots are divided into several parts and, together with the onion in the husk, are sent to a container.
- The contents are covered with water and cooked for 3 hours.
- After boiling, the foam is removed to eliminate noise.
- The broth is filtered and returned with chopped pieces to the fire, cooked for about 40 minutes with salt and seasonings. The bulb and paws will no longer be needed.
- The carrots are chopped and, together with the garlic, placed in containers, into which the broth with meat is also distributed.
- The forms are sent into the cold to harden.
On a note! Jelly from chicken feet, rich in collagen, is very beneficial for joints.
Cooking in a slow cooker
To prepare jellied meat in a slow cooker, you need:
- 5 large paws;
- 3-4 necks;
- 3 legs;
- garlic head;
- carrot;
- 3 bay leaves;
- 6 peppercorns;
- salt.
Sequence of steps:
- The cleaned meat ingredients are placed in a bowl, where they are covered with 1.5 liters of water and boiled for 5 hours along with salt and spices.
- After 3 hours, carrots and onions are thrown into the multicooker.
- Once ready, the meat is separated from the bone and placed in molds, where carrot stars and cloves of garlic are sent as decoration.
- Everything is filled with broth, after which the vessels are put away in the cold.
To ensure that the jelly hardens, you can use gelatin.
With pig's feet
Thanks to the addition of pork feet, the jellied meat is richer and freezes better. To verify this, you will need:
- 1 pork leg;
- 5 drumsticks;
- the same amount of chicken feet;
- bulb;
- carrot;
- ½ garlic head;
- ground pepper, salt and bay leaves.
Progress:
- Meat products are placed in a pan, filled with water and boiled for 1.5 hours.
- Next, the carrots and onions go into the pan.
- The preparation of the future aspic simmers for another 2.5 hours, after which it is salted.
- Garlic slices, salt and spices are thrown in.
- After an hour, the meat is removed and divided into fibers, which are distributed into containers.
- The placed products are filled with strained broth.
- The forms are sent into the cold.
To add more flavor, you can place chopped herbs on the containers.
Turkey cooking technology
You can cook jellied chicken legs with the addition of turkey fillet. It turns out very tasty, and most importantly - with a minimum of calories.
Ingredients:
- 1 kg chicken feet;
- 1 kg turkey fillet;
- carrot;
- bulb;
- salt and pepper.
Sequence of stages:
- Chicken legs and turkey meat are boiled in different saucepans for 3 hours, and after 2 hours of heat treatment, whole vegetables, salt and seasonings are added to the latter.
- At the end of the specified time, the broth in which the chicken parts were cooked is filtered and poured into the turkey.
- It is still boiled a little, after which the meat is divided into pieces, which are distributed into molds and filled with rich liquid.
- After hardening, the jelly is served to the table.
Important! If you add garlic, you should be prepared for the fact that the jelly will not have a meaty smell.
How to cook with chicken breasts
An interesting variation of chicken jellied meat, for which you can purchase:
- 2 chicken breasts;
- ½ kg stomachs;
- the same number of paws;
- 2 onions;
- carrot;
- salt and bay leaf.
Cooking method:
- All prepared meat ingredients are placed in a pan and 3 liters of water are poured.
- The workpiece is salted and seasoned, then cooked for 5 hours.
- 60 minutes before the end of cooking, vegetables are placed in the container.
- At the end of the process, the meat is removed from the rich liquid, separated from the bone (where necessary), and distributed into molds.
- The broth is filtered and used to pour in the meat components.
When preparing this recipe, you should not add water, otherwise the jellied meat may not harden.
Jellied chicken feet with beef
Despite the minimal food set, the taste is simply magical. To prepare jellied meat according to this recipe, just take:
- 1 kg beef shank;
- 1.5 kg chicken feet;
- 2 cloves of garlic;
- 4 liters of water;
- onion;
- carrots;
- salt and herbs.
Sequence of steps:
- The prepared paws are placed in the pan and filled with water. After boiling, the foam is removed from the broth.
- The drumstick and peeled onions, carrots, salt, and spices are sent into the container.
- The jellied meat is cooked for 5 hours, after which the meat is disassembled into pieces, which are laid out in containers.
- And also shaped pieces of carrots, herbs and garlic are distributed among the containers.
- The contents are filled with strained rich liquid.
As decoration, in addition to the standard carrots and herbs, you can use boiled egg slices.
A product such as chicken feet is bought for pets, believing that this part of the chicken is unsuitable for consumption.
In fact, you can cook chicken feet tasty, rich jellied meat.
In addition, this product contains special collagen, which is simply necessary for people with joint diseases.
Jellied chicken feet - basic principles of preparation
In addition to the paws, beef, turkey or chicken are added to the jellied meat, since there is practically no meat in the paws themselves. It is advisable to use wings, legs or backs of poultry for jellied meat. Jellied chicken feet are also prepared with offal.
First thing, paws are soaked in cold water for three hours. Then the films are removed from them and thoroughly cleaned with a brush. The paws are placed in a pan, whole peeled vegetables and meat are added to them and filled with drinking water. Cook jellied meat for two to three hours. Be sure to skim off the foam so that the broth is clear.
After the allotted time the broth is filtered, the legs are removed, and the meat from other parts of the chicken is removed from the bones and separated into fibers. Transfer it to the broth and put it on the fire again. Add spices, herbs and cook for another forty minutes. Shortly before the end of cooking, add sliced garlic and finely chopped herbs. Then turn off the fire and pour the jellied chicken legs into plates or special forms.
Recipe 1. Jellied chicken feet and chicken
Ingredients
kilogram of chicken feet;
one and a half liters of drinking water;
half a chicken carcass;
five black peppercorns;
carrot;
two bay leaves;
bulb;
salt and spices.
Cooking method
1. Place chicken legs in a deep bowl and completely fill with boiling water. Leave for a few minutes. Thanks to this, cleaning the paws will be much easier. Remove the skin from the paws and cut off the part with the nail.
2. Rinse half the chicken carcass, remove all excess and cut in half. Place the chicken and chicken legs into the pan. Add whole peeled vegetables to this.
3. Fill everything with water. So that it completely covers the meat and cook from the moment of boiling for three hours. The fire should be minimal. Be sure to remove the foam with a slotted spoon.
4. After the allotted time, remove the meat and legs from the pan, add spices to the broth and cook for another five minutes. Add salt.
5. Cool the meat and legs so that you can pick them up. Separate meat from bones. This must be done very carefully so that small bones from the paws do not get into the jellied meat.
6. Discard the onion, cut out stars from the carrots and place them on the bottom of the molds or plates. Place the meat in an even layer on top of the carrots. Pour the broth over everything, cool and put in the refrigerator for six hours. Before serving, dip the pan or plate into hot water for a few seconds and turn it over onto a plate.
Recipe 2. Jellied chicken feet and turkey
Ingredients
one and a half kg of chicken feet;
salt;
kg chicken thighs;
ground black pepper;
turkey wing – 800 g;
two bay leaves;
head of garlic;
ten peas of allspice;
three onions;
carrots – 180 g.
Cooking method
1. Rinse turkey wings, chicken feet and thighs well. Pour boiling water over the paws and remove the skin. Trim the part with the nails. Place all meat products in a saucepan and fill with drinking cold water. Leave for a couple of hours. Then drain the water, remove the thighs, and fill the legs and wings with clean water. Place the pan on the stove and bring to a boil, skim off the foam and turn the heat down to low. Cook for three hours. After this time, add the thighs to the pan, boil, remove the foam and continue cooking over low heat for another two hours.
2. Peel the carrots and onions. Add them whole to the broth. After an hour and a half, add salt and spices. In total, the jellied meat should be cooked for about six hours.
3. When the jellied meat is ready, turn off the heat and remove the meat products. Cool them slightly and separate the meat from the bones. Cut large pieces of meat into pieces. Place the meat in a bowl, add salt and squeeze the garlic into it. Mix. Scoop off excess fat from the broth with a spoon.
4. Place the meat on plates and pour in the broth. When the jellied meat has cooled completely, place it in the refrigerator for several hours.
Recipe 3. Jellied chicken legs and minced meat “Anti-crisis”
Ingredients
chicken feet – kg;
two heads of garlic;
minced chicken – half a kilogram;
allspice peas;
bulb;
Bay leaf;
carrot;
fresh parsley.
Cooking method
1. Soak chicken feet in boiling water for a few minutes and peel off the film. Cut off the claws. Place the prepared legs into a saucepan and fill with drinking water three centimeters above the meat. Place on the fire and boil, skim off the foam and turn the heat down to low. Boil the paws for two hours.
2. Peel the vegetables. Add them whole to the pan. Salt and season with spices. Cook for another three hours.
3. Remove the finished jellied meat from the heat, remove the paws and cool. Remove meat from bones.
4. Place the minced meat in the broth, add salt and cook for another half hour. After this time, add the meat from the chicken feet, chopped garlic and cook for a few more minutes. Mix well and pour into plates or molds. Garnish with chopped carrots and parsley sprigs.
Recipe 4. Cold chicken legs with breast
Ingredients
chicken feet – 800 g;
bell pepper;
two chicken breasts;
finely ground salt;
two onions;
fresh herbs;
ten black peppercorns;
pickle;
four bay leaves.
Cooking method
1. Scald the chicken feet with boiling water, clean them thoroughly with a brush. Remove the phalanges with claws. Place the paws in a saucepan, add water and put on fire. Boil and drain the water. Then fill it again with drinking water so that its level is ten centimeters above the meat.
2. Place on low heat and cook the paws for about five hours. When foam appears, remove it with a slotted spoon. Add bay leaves, salt and peppercorns to the broth. Place the peeled vegetables in the pan, reduce the flame to low and cook for about another hour. Then strain the paws through a colander.
3. Remove the skin from the breast, divide it in half and boil separately, adding the peeled onion and bay leaf to the water. Remove the breast from the broth, cool and finely chop. Finely chop the pickled cucumber and herbs. Mix all the crushed ingredients and add them to the broth. Mix well and pour into plates or molds. Cool and place in the refrigerator for several hours.
Recipe 5. Jellied chicken legs with beef
Ingredients
beef shank;
one and a half kg of chicken feet;
drinking water;
bulb;
salt;
carrot.
Cooking method
1. Clean the chicken feet from films and remove the phalanges with claws. Rinse the beef and legs well and place in a large saucepan. Pour four liters of water, cover with a lid and place on the stove. Bring to a boil over high heat. Then turn off the heat and remove the foam from the surface of the broth with a slotted spoon. Continue cooking the jellied meat for about four hours.
2. Peel and rinse the onion and carrots. Place the vegetables an hour before the end of cooking the jellied meat. At the end, add salt to the broth.
3. Place the meat with legs in a bowl and cool it. Separate the meat from the bones, making sure that all small bones are removed. Grind large pieces of meat. Remove vegetables from the broth as well. Discard the onion and cut the carrot into slices.
4. Peel a few cloves of garlic and cut into thin slices.
5. Place slices of carrots and garlic on the bottom of a deep dish. Sprinkle everything with finely chopped herbs. Arrange the pieces of meat and pour the broth over everything. Cool the jellied meat completely and place it in the refrigerator. Before serving, cut the jellied meat into pieces.
Recipe 6. Jellied chicken feet in a slow cooker
Ingredients
half a kilogram of chicken feet;
eight black peppercorns;
three chicken necks;
three bay leaves;
two legs;
salt – 5 g;
five cloves of garlic;
large carrot.
Cooking method
1. Wash your paws and pour boiling water over them. Remove the films from them and remove the phalanges with claws. Be sure to tar the necks over an open fire and rinse thoroughly. Rinse the legs.
2. Place all prepared chicken parts in a multicooker bowl and fill with one and a half liters of drinking water. Season with salt and pepper, close the lid of the unit and turn on the “Stew” program. Set the timer for five hours.
3. After three hours, add peeled carrots to the broth with paws.
4. After the beep, remove all meat products, cool slightly and separate the meat from the bones. Remove the skin from it. Finely chop the meat and place it on deep plates.
5. Remove the boiled carrots from the broth and cut them into shapes. Place it on top of the meat. Fill the contents of the plates with broth, after straining it.
6. Peel the garlic, cut it into slices and place in plates with jellied meat. Cool the dish completely, then place it in the refrigerator for six hours. Serve with mustard and herbs.
Recipe 7. Jellied chicken feet with gelatin
Ingredients
chicken legs, wings and stomachs - one and a half kilograms;
a glass of green peas;
a packet of gelatin;
head of garlic;
large carrots;
two onions;
parsley root.
Cooking method
1. Rinse the chicken wings. Scald the paws and remove the skin from them. Cut off the claws. Turn out the stomachs, clean and rinse thoroughly.
2. Place all meat products in a saucepan and fill with two and a half liters of drinking water. Place the container with the meat on low heat and cook, periodically skimming off the foam. Peel the roots and vegetables. Place them in the broth an hour before they are ready. Season with salt and pepper.
3. Soak the gelatin in water. Remove meats, roots and vegetables from the broth. Cool until you can handle them by hand and remove the meat from the bones. Strain the broth. Place the giblets and meat into the broth and cook for another half hour.
4. Strain the gelatin and dilute it in a partial glass of warm broth. Stir well. Pour the gelatin mixture into the broth in a thin stream, stirring continuously.
5. Peel the garlic and finely chop it. Place it in the broth, boil and turn off the heat.
6. Place green peas on the bottom of the plates and pour jellied meat into them. Cool and transfer to the refrigerator. Before serving, garnish with herbs and cut out carrot figures.
Add chicken neck or back to the jellied meat. The necks will add tenderness to the jellied meat, and the backs will help it harden faster without using gelatin.
Before cooking, the paws must be very thoroughly cleaned of the skin and the claws must be removed.
Be sure to skim off the foam; if you don’t do this, the jellied meat will turn out cloudy.
When cooking, add spices and vegetables, this will make the taste of the dish richer.
Cook the jellied meat over very low heat until it simmers. Do not let it boil!
Many housewives prepare jellied meat for the holidays or just to pamper their loved ones. It is served with horseradish, mustard, fresh herbs and, of course, black bread. Usually it is cooked from pork legs, but jellied chicken legs, prepared according to our recipe at home, turns out much faster and is in no way inferior in taste.
Ingredients
- Beef pulp - 800 g
- Chicken thigh fillet - 350 g
- Chicken feet – 1.5 kg
- Bay leaf - 2 pcs.
- Peppercorns - 10 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Salt - to taste
- Garlic - to taste
Information
Servings - 6
Cooking time - 4 hours 0 minutes
Jellied chicken feet: how to cook
Pour cold water over the chicken legs and leave for 30 minutes, drain the water, peel off the skin, remove the claws, and place in a deep pan.
Add beef and chicken, add water so that the water is 5 centimeters above the meat, approximately 2.5 liters. Place over medium heat without a lid until it boils. Drain the first broth, pour in the same amount of cold water.
As soon as it boils, reduce the heat to low, remove the foam, add the peeled onions and carrots. Cover with a lid and cook for 3.5 hours. It is important that the broth does not boil, but simmers!
30 minutes before cooking, add bay leaf, peppercorns, and salt to taste.
Remove the beef and chicken from the broth, strain the broth, and discard the chicken legs. Cut the slightly cooled meat into small pieces.
Place finely chopped garlic on the bottom of the jellied bowl.
Carefully pour in the broth. Leave to cool completely at room temperature, then cover and refrigerate for at least 3 hours. It may take more or less time, check during the hardening process.
Now you know how to make jellied meat using chicken feet. It is very tasty served with horseradish or mustard.
Cold appetizers are an integral attribute of any holiday table. One of these traditional dishes is jellied meat. You can cook it from any meat, but the simplest and most delicious is chicken legs. In today's master class I will prepare it without gelatin, and instead of it I purchased chicken feet, the cost of which is very low.
Wash chicken legs and drumsticks in cool water.
Pour 2-2.5 liters of water into a pan and place the whole chicken in it. Place the pan on the fire. When the water boils, drain it, add new water, and put it on the fire.
Peel the onion and carrots. Add vegetables to chicken broth. If foam forms on the surface of the broth while cooking jellied meat, remove it using a spoon with holes. We will cook the broth for jellied meat for about 3.5 hours.
When the broth is ready, strain it through a fine sieve and separate the meat from the legs from the bones. Discard the paws, onions and shin bones. Chop the boiled carrots and fresh garlic, split the meat.
Place chicken meat evenly on the bottom of two forms.
Place carrots and fresh garlic evenly on top of the meat.
Pour the strained broth over the vegetables and meat. Cool the trays and put them in the refrigerator. In about 1-2 hours the jellied meat will be ready to eat.
Jellied chicken legs are best served with main courses with mustard or horseradish.
Bon appetit!
Cooking process:
1. Wash the chicken legs thoroughly, if necessary, clean and cut off the claws on the “fingers”. Place them in a saucepan, add three liters of water and put on fire. Cook it for two hours over low heat (the water should barely boil). Skim off the foam periodically. Attention: do not add water to the broth during cooking.
2.After boiling the chicken legs for two hours, add the legs, wings and breast to the pan. Of course, the meat needs to be washed well before doing this. Cook the jellied meat for another two hours without adding water and skimming off the foam.
3.Prepare the vegetables. Peel the onion, rinse it and chop it coarsely.
4. Peel and wash the carrots. Cut it into large rings.
5.After two hours, add the prepared vegetables to the broth, also add allspice peas and salt to taste. After adding these ingredients, cook the jellied meat for another hour.
6.Next, add bay leaves and cook for another fifteen minutes.
7.Peel the garlic cloves and chop it finely.
8.When the broth is ready, remove the pan from the stove and remove the meat from it. Let it cool and then remove all the seeds. Finely chop the meat or separate it into fibers.
9. Strain the broth through gauze or a very fine sieve to remove all excess and unnecessary.
10.Place the meat in the prepared form. You can use several small molds or one large one, as in our case.
11.Place chopped garlic on top of the meat.
12.Fill the mold with broth so that the meat is completely covered. Immediately put it in the refrigerator, so it should stand for ten to twelve hours until the jellied meat hardens.
The finished dish can be topped with slices of boiled eggs or chopped boiled carrots. It should be noted that the jellied meat should be removed from the refrigerator only before serving it, and this should happen when the guests are ready to sit down to it. Otherwise, the jellied meat may leak. Bon appetit!
