Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

7 Mar 2017

Content

A wonderful appetizer that has become traditional for the holiday table came to us from France. Jellied meat must be cooked for a long time, the cooking process is lengthy, so the dish is rarely present on the daily menu. A multicooker with a spacious bowl helps solve this problem.

How to cook jellied meat in a slow cooker

It is best to prepare jellied meat in a slow cooker using the “Stew” mode. How to make a dish so as not to miss anything? Check out the short description:

place meat products, root vegetables, onions and spices in a bowl;
pour water, turn on the desired mode, let it boil, remove the foam;
boil for about 5 hours;
remove everything from the bowl, strain the broth;
chop the meat ingredients and place in molds;
pour in broth, cool, and refrigerate.

Recipe for jellied meat in a slow cooker

Cooking time: 7.5 hours (and time for hardening).
Calorie content of the dish: 72 kcal.
Purpose: snack.
Cuisine: Russian.

A wonderful cold dish will come from a set that includes different types of meat: chicken, pork, beef. A simple step-by-step recipe for preparing jellied meat in a slow cooker is similar to a similar dish made from pork shanks. Instead of pork feet, the following can be used as gelling components in jellied meat: chicken feet, necks, pig ears or beef tail.

Ingredients:

pork legs – 2 pcs.;
beef pulp – 0.5 kg;
chicken – 1 pc.;
onions – 1 pc.;
carrots – 3 pcs.;
black pepper – 6 peas;
cloves - 4 pcs.;
bay leaves – 3 pcs.;
celery root – 1 pc.;
parsley sprigs – 3 pcs.;
garlic – 5 cloves.

Cooking method:

Pour cold water over the legs and let stand for an hour. Rinse with warm water, scrape the top layer of skin.
Chop the chicken and cut the beef into pieces.
Boil the legs on the “Stew” mode for 2.5 hours.
Add chicken, beef, peeled root vegetables, onion with peel. Add salt and cook on the “Stew” mode for another 5 hours.
Remove everything from the bowl and strain the broth.
Cut the meat with a knife, remove the bones from the legs and pass through a meat grinder with half a portion of meat. Add chopped garlic.
Place greens, carrot slices, and meat on the bottom of the molds. Carefully pour in the broth, let cool, and refrigerate.

Jelly in a slow cooker - recipe

Cooking time: 180 minutes (plus time for hardening).
Number of servings: arbitrary.
Calorie content of the dish: 76 Kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

It’s hard to imagine winter feasts without jellied meat; it is rightfully one of the three most popular dishes. But classic meat aspic has one drawback - its high calorie content. This problem can be easily solved if you prepare fish jelly in a slow cooker. Another advantage of such jellied meat is the low cost of the finished dish. A step-by-step recipe with photos can be found on the Internet.

Ingredients:

silver carp heads (large) – 2 pcs.;
silver carp fillet – 700 g;
carrots (small) – 1 pc.;
onion – 1 pc.;
bay leaf – 3 pcs.;
black pepper – 4 peas;
salt - to taste.

Cooking method:

Cut out the gills from the heads and rinse the fish well under running water.
Peel the carrots, remove the layer of peel from the onion.
Place everything in a slow cooker, add spices, pour in water (its level should be a couple of centimeters higher than the contents), add salt. Turn on the “Extinguishing” mode, set the timer for 2 hours.
Remove all the bones from the fillet, cut into several pieces, put on the stove or cook using a slow cooker. Allow the fish to cool, divide the flesh into pieces.
Place parsley sprigs, thin slices of lemon, and canned peas in the molds.
Lay out the pieces of fish, pour in clear broth, and refrigerate.

Jellied pork legs - recipe in a slow cooker

Number of servings: arbitrary.
Calorie content of the dish: 191 Kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

It’s easy to cook classic jellied pork legs in a slow cooker, you just need to know a few secrets. Before laying, the legs must be burned on all sides over gas, and then be sure to soak for 2-3 hours in cold water. After this, scrape the skin well with a knife, remove dirt and rinse well again. Instead of pork, you can use leaner meat.

Ingredients:

pork legs – 2 pcs.;
pork – 0.5 kg;
onions – 2 pcs;
carrots – 1 piece;
garlic – 1 head;
salt - to taste;
allspice - to taste;
bay leaf – 3 pcs;
greenery.

Cooking method:

Place the meat and legs in a slow cooker, add whole carrots and onions, allspice peas and bay leaves, add water and salt. Cook on the “Stew” mode for 5 hours.
Remove the meat, strain the broth, taste: if necessary, add salt and pepper.
Chop the meat, return it to the bowl with the broth, and let it boil.
Place garlic and herbs into prepared pans. Pour broth over everything and let cool. Place in the refrigerator.

Jellied meat with beef in a slow cooker

Preparation time: 6 hours (and time for hardening).
Number of servings: arbitrary.
Calorie content of the dish: 189 Kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Traditionally, cold meat is cooked from pork, it turns out rich and fatty, but there are people who cannot eat this type of meat for medical reasons or religious beliefs. How to cook aspic if you don’t want to deny yourself such a tasty dish? The solution is simple - cook beef jellied meat in a slow cooker according to a homemade recipe. After hardening, the dish takes on a beautiful straw color.

Ingredients:

calf tail - 1 pc.;
beef pulp - 0.5 kg;
whole chicken core - 1 pc.;
onions - 2 pcs.;
garlic - 1 head;
ginger - 15 g;
salt - to taste.

Cooking method:

Cut the beef tail into pieces, put it together with the chicken backbone, peeled onion and half a head of garlic in a slow cooker, season with ginger and add salt.
Set the “Extinguishing” program, turn on the timer for 3 hours, let the liquid boil, remove the foam. After the end of the program, add the beef and cook for another 2 hours. Remove the meat ingredients and leave the broth on warm.
Chop the remaining garlic into thin slices. Separate the meat from the vertebrae. Cut the beef pulp or disassemble it into fibers, mix with garlic, and arrange in molds.
Strain the boiled broth, carefully pour over the meat layer, and let stand for an hour. Place in the refrigerator for further hardening, and in winter - on the balcony.

Recipe for chicken jellied meat in a slow cooker

Preparation time: 5 hours (and time for hardening).
Number of servings: arbitrary.
Calorie content of the dish: 101 Kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

You can prepare jellied meat in a slow cooker from chicken without any meat additives. Historically in Rus' it was customary to use the carcass of a rooster for cooking aspic. Its meat is unsuitable for preparing other dishes because it requires long cooking. It is better to cook from a whole poultry carcass with head and paws. You will have to spend extra time preparing it, but the end result is worth it - the dish will be rich and aromatic.

Ingredients:

rooster – 1 pc.;
onions – 1 pc.;
carrots – 1 pc.;
bay leaf – 3 pcs.;
black pepper – 6 peas;
garlic – 4 cloves;
gelatin – 30 g;
salt - to taste.

Cooking method:

Process the bird carcass, chop it into pieces, and place it in a slow cooker along with peppers and onions.
Pour water, salt, set the “Stew” mode, set the timer for 4 hours. After 3 hours, add carrots.
Remove meat, carrots and onions from the broth. Pass the garlic through a press and let the broth boil again.
Cut the meat into pieces, place on the bottom of the trays, and decorate with carrot circles. If desired, you can also add mugs of eggs and sprigs of herbs.
Dissolve the gelatin in a small amount of hot broth and pour into the bowl with the rest of the liquid.
Pour the broth into trays with meat and refrigerate.

Turkey jellied meat in a slow cooker

Preparation time: 6 hours (and time for hardening).
Number of servings: arbitrary.
Calorie content of the dish: 95 Kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

For those who are concerned about their appearance and control the caloric content of their food, a recipe for turkey jellied meat in a slow cooker is suitable. The broth made from the meat of this bird is rightfully considered dietary and low-calorie. Compared to chicken, it is richer and gels well without additional additives. Wings and drumsticks contain a lot of meat, so the jellied meat turns out dense and thick.

Ingredients:

turkey drumstick – 400 g;
turkey wings – 400 g;
chicken feet – 1 kg;
onions – 1 pc.;
Madeira – 4 tsp;
carrots – 1 pc.;
bay leaf - 2 pcs.;
celery – 1 root.

Cooking method:

Pour 1-1.5 liters of water into a saucepan, add the paws, bring to a boil on the stove, remove the foam, simmer over low heat for 2.5 hours.
At the same time, in a slow cooker, cook parts of the turkey (drums, wings) with onions, celery and carrots for 5 hours in the “Stew” mode.
Strain both broths into one container and add salt to taste.
Separate the meat from the bones, disassemble into fibers, mix with chopped garlic, and place in trays. Add 2 tablespoons of Madeira for flavor, if desired, pour in broth, and put in a cool place.

Jellied chicken feet - recipe in a slow cooker

Preparation time: 6 hours (and time for hardening).
Number of servings: arbitrary.
Calorie content of the dish: 215 Kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Don’t think that chicken feet are only a delicacy for four-legged family members. They contain a whole complex of B vitamins, microelements and a large amount of collagen, which is good for joints, hair, nails and skin. You can use them to make a budget version of delicious jelly. It’s easier and faster to cook jellied chicken legs in a slow cooker.

Ingredients:

chicken feet - 0.5 kg;
legs - 0.7 kg;
garlic - 5 cloves;
salt - to taste;
ground ginger - to taste;
carrots (medium) - 1 pc.;
onion - 1 pc.;
bay leaf -3 pcs.;
whole black pepper - 8 peas.

Cooking method:

Place the legs and processed legs in a slow cooker, add the onion in the peel, add salt, and pour in water. Set the time in the “Quenching” mode for 5 hours.
After 3 hours of cooking, add peeled carrots, peppercorns and bay leaves.
Remove the carrots, meat and legs, and separate the meat into fibers.
Return the meat to the slow cooker, turn on and let the broth boil, add ginger powder. Remove the meat with a slotted spoon and place in molds along with carrot pieces and chopped garlic. Pour the broth over everything, cool, and put in the refrigerator to completely harden.

Jellied pork knuckle in a slow cooker

Preparation time: 6 hours (and time for hardening).
Number of servings: arbitrary.
Calorie content of the dish: 128 Kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Hearty knuckle jellied meat in a slow cooker with a delicate jelly of frozen, rich broth will decorate the holiday table - guests will definitely appreciate it. This cold appetizer, rare for the everyday menu, will be the first to disappear from the table. When using frozen shanks when cooking jellied meat, you must first defrost them at room temperature, then thoroughly clean them.

Ingredients:

pork legs – 2 pcs.;
pork knuckle – 1 pc.;
onions - 1 pc.;
garlic – 1 pc.;
carrots - 1 pc.;
bay leaf – 3 pcs;
salt - 1 tbsp;
peppercorns - to taste.

Cooking method:

Place the prepared legs and shanks in a multicooker cup along with onions and carrots, season with peppercorns, bay leaf, and salt.
Pour water into the multicooker up to the mark, set the time (5 hours), activate the “Stew” mode. When the contents boil, remove the foam.
Chop the garlic. 15 minutes before the signal, remove the meat, vegetables with a slotted spoon and add the garlic.
Divide the cooled legs and shanks into meat and bones. Place the meat pieces and carrot slices into prepared containers.
Let the broth boil again and strain. Using a ladle, carefully pour the liquid into the meat. Cool.

Jellied meat in a slow cooker with gelatin

Preparation time: 6 hours (and time for hardening).
Number of servings: arbitrary.
Calorie content of the dish: 174 Kcal.
Purpose: snack.
Cuisine: Russian.
cooking difficulty: medium.

Such aspic in a slow cooker can be classified as a dietary, low-calorie type of jellied meat if you remove the fat and skin before pouring the broth. For jellied meat, use lean chicken and turkey meat. This recipe requires the use of gelatin to ensure the jelly sets, since chicken and turkey do not contain gelling agents.

Ingredients:

turkey wings – 2 pcs.;
turkey necks – 2 pcs;
chicken – 1/2 carcass;
onions – 2 pcs.;
3 bay leaves;
garlic – 1 head;
gelatin – 25 g;
parsley root – 1 pc.;
dried herbs – 1 tsp;
pepper and salt - to taste.

Cooking method:

Place the meat in a bowl, add the peeled vegetables, and add water.
Set the “Extinguishing” mode, time – 4 hours, bring to a boil, remove the foam. After 3.5 hours, add bay leaf, dry herbs and pepper.
Get meat and vegetables. Dissolve gelatin in a glass of broth and pour over the meat.
Cut the meat into small pieces, remove the bones from the wings and necks, place them in a layer on soup plates, add chopped garlic. Pour in broth and place in a cool place.

Pork jellied meat in a slow cooker

Preparation time: 6 hours (and time for hardening).
Number of servings: arbitrary.
Calorie content of the dish: 228 Kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Classic pork jellied meat in a slow cooker, cooked at home, is an excellent rich and satisfying dish that is well suited for the cold season. For a feast, you won’t find a better and relatively inexpensive snack that can prevent severe intoxication! It is also useful for problems with joints and bone fractures, promoting their rapid healing.

Ingredients:

pork knuckle – 1 pc.;
pork pulp – 0.6 kg;
onions – 1 pc.;
carrots – 2 pcs.;
bay leaf – 2 pcs.;
allspice – 4 peas;
ground red pepper - to taste;
salt - to taste.

Cooking method:

Place the prepared meat and shank in a bowl along with onions and carrots, add water, add salt and spices. In the “Stew” mode, cook for 6 hours.
Remove the pulp, remove the shank from the bones, cut everything into pieces, and strain the broth.
Place the meat in equal portions and add a piece of carrot. Pour broth over ingredients and refrigerate.

Before you cook delicious cold meats in a slow cooker, you should familiarize yourself with some secrets of professional chefs:

In order for the jelly to freeze well, you need to add pork or beef heads, tails, and ears to the ingredients.
The most delicious cold one will come from assorted types of meat: chicken, beef, pork.
The correct proportions of meat components and water: one liter per kilogram.
When cooking jellied meat, the liquid should not boil; the dish should be simmered under the lid.
Adding a few stalks of celery and parsley root will give the broth a subtle aroma and an original, pleasant aftertaste. If desired, you can also add: cinnamon, nutmeg, marjoram, cloves, rosemary and fresh chervil.

Video: Delicious jellied meat in a slow cooker

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Discuss

Jellied meat in a slow cooker - recipes with photos. How to cook jellied chicken, beef and pork in a slow cooker

Our parents prepared jellied meat for every holiday. Not a single feast would be complete without this hearty and tasty dish. Modern housewives constantly live at an accelerated pace. Therefore, there is always not enough time to prepare jelly according to the classic recipe from beef or pork legs. But you can quickly cook jellied meat in a slow cooker! In this case, you will not need to stand at the stove all day and control the entire cooking process (you can use multicookers from any brand: Ars (Ark), Bork, Brand 6051.502, Aurora, etc.).

Cooking beef jellied meat in a slow cooker

To make a tasty and rich beef jelly, you must first stock up on all the ingredients. So, you will need:

beef leg - 1 piece;
beef (pulp) - 0.5 kg;
1 small onion;
1 head of garlic;
1.5 liters of fresh purified water;
Spices to taste (peppercorns, bay leaf, salt).

The step-by-step recipe for preparing beef aspic in a slow cooker is quite simple. Even a novice housewife can repeat it exactly. Just follow the instructions below.

First you need to thoroughly wash the meat and beef leg, add water and leave for 9-10 hours. It is recommended to change the fluid periodically. After the time has passed, we clean the beef, remove any remaining bristles from the skin, and remove all dark spots.
Place the meat in a pan, add the required amount of water, and turn on the “stew” mode. When the jelly boils, carefully remove all the foam that has formed.
Add spices, onions, carrots to the boiling broth. Salt to taste. Close the lid tightly and continue cooking for 5 hours.
When the cooking time is up, you will hear a beep. This means that you need to open the lid, add chopped garlic to the dish and leave the broth to cool.
We separate the boiled meat from the bones, tear it into small pieces with our hands and place it in molds. Pour in the strained broth and put it in the refrigerator until it hardens completely.

The recipe for cooking beef jellied meat in a slow cooker is extremely simple and straightforward. And the beef jellied meat itself is incredibly tasty!

Recipe for chicken jellied meat in a slow cooker

A delicious jelly can be made from chicken meat. This dish will be lighter and more dietary, but no less tasty. To prepare jellied meat you will need:

1 large chicken;
6 peeled chicken feet;
1 medium carrot, 4 cloves of garlic;
salt, pepper, bay leaf.

Not everyone knows how long to stew chicken for jellied meat in a slow cooker. The thing is that this meat is more tender than pork or beef. It takes much less time to prepare.

To cook chicken aspic, you need to first rinse the meat under running water, cut it into small slices, and place it in a pan. Add water, carrots, spices, and salt to taste. Turn on the “quenching” mode for 3-3.5 hours. Afterwards, let the broth cool slightly, take out the meat and separate it from the bones. Place small slices of chicken fillet into molds and fill with broth. Place in the refrigerator until completely frozen. You can decorate the dish with slices of boiled carrots and fresh herbs.

How long to cook pork jellied meat in a pressure cooker?

Modern pressure cookers allow you to cook aspic faster by 50-70%. The technique for cooking pork dishes is the same as in the two previous recipes. The main ingredient can be a pork head or knuckle. The meat must first be soaked in water for several hours and the skin must be thoroughly cleaned with a knife to remove all contaminants. Cook the jellied meat in a pressure cooker for 3 hours. The dish turns out to be very satisfying and high in calories.

Glad to see you on the blog pages))

For the Easter holidays, as always, I prepared jellied meat and, although time allowed me to cook it in the usual way, I decided to simplify the cooking process, and for those who have multicookers, show how to cook jellied meat in a multicooker.

This is not the first time I’ve cooked it in a slow cooker; this time I tried to minimize labor costs as much as possible and not be distracted by monitoring the cooking process, so I set it to cook overnight.

By and large, the recipe for jellied meat in a slow cooker is not very different from when it is cooked in a regular pan on the stove, but of course there are nuances.

Jellied meat in a slow cooker, recipe with photo

Products for cooking

For a multicooker with a 4.5 liter bowl you will need:

Water – 4 liters

Pork feet – 2 pieces

Pork drumstick – 1 pc.

Chicken meat – 3 legs

Onion – 1 pc.

Carrots – 1 pc.

Garlic – 1-2 heads

Salt – approximately 1 level tablespoon

Pepper, bay leaf

Recipe

Clean and wash the products.
Place in a multicooker bowl and add cold water.
Salt and pepper.
Put on stewing mode for 6-7 hours.
Remove the meat from the broth and disassemble into small pieces.
Place garlic pressed through a garlic press into a bowl for jellied meat.
Place pieces of meat on top.
Strain the broth that has cooled to a warm state through cheesecloth, pour over the garlic and meat.
Let it harden in the refrigerator.

Now for a more detailed recipe.

Jellied meat in a slow cooker, recipe with photos step by step

I have a Panasonic multicooker model SR-TMH18, bowl volume 4.5 liters.

I must say that the device as a whole greatly facilitates the cooking process)) although the food does not always turn out similar to that cooked on the stove, some are tastier, some are the opposite.

I will warn you that if you need a lot of jellied meat, then you should cook it in a large pan on the stove, because in a medium-sized 4-liter multi bowl you will get jellied meat accordingly. Although you may have a 6-liter multicooker.

I took the meat set like this.

Two small (or rather small) pork legs, a small pork knuckle and two legs. Everything is small, otherwise it won’t fit.

For those who do not know how to prepare meat before cooking: soak pork legs and drumsticks in cold water for 15 minutes. (more is possible), drain the water, and clean the meat products with a knife or brush. Rinse again.

We cut the skin of the legs and shanks in several places for better boiling.

Place the meat products in the multicooker bowl. Add the onion, this time I decided to try the option I read in one of the recipes - add an unpeeled onion to give a beautiful color to the broth. Carrots, cut into several pieces. Peppercorns and allspice, bay leaf.

Fill with water so that it covers (or almost covers) the meat. My water was poured just above the “allowed” mark.

Salt and pepper. Added 1 tablespoon of salt.

Mix.

Close, select the “Stew” mode, set it to 6-7 hours (I set it to 6 - everything was cooked well).

Go to bed))

The cartoon will cook everything as usual and remain on “Heating” until you wake up and turn it off.

Open the lid to let the broth cool. We take out large pieces of meat into a separate bowl.

While everything is cooling, let's start with the garlic. We separate it into slices, clean it, put it through a garlic press and place it in a bowl for jellied meat.

We take the meat into small pieces and place it on top of the garlic.

The broth is no longer hot, we filter it directly into containers, through a sieve lined with several layers of gauze. After straining, add small pieces of meat to containers.

This time I tried to make it in plastic containers, it turned out well.

Place in the refrigerator to harden. It turned out beautiful and tasty))

What I want to draw your attention to.

You can, of course, cook jellied meat “the right way” by first simmering the meat for several hours, then adding chicken and simmering until fully cooked. But in my opinion, you can cook on the stove with the same success, and a multicooker is for “set it and forget it,” so I like the option of putting everything in at once and letting it cook on its own. Moreover, it did not affect the taste.
Next time, I would try not to immediately put it on the “Stewing” mode, but first turn on the “Baking” mode for 20-25 minutes, and when everything boils, switch to simmering. Because even though everything was cooked, the meat seemed a bit stewed to me.
If you like meat, then I would advise increasing the amount. The shank was small, and therefore not too meaty, and 200-300 grams of pure meat can be safely added.
I will no longer add onions along with the peel; I liked the resulting yellowish-cloudy broth in appearance less than the usual white-transparent one.
If you make it in containers, don’t close the lids after putting them in the refrigerator! With the lids closed, the jellied meat takes much longer to harden; I had time to worry about its long-lasting liquid state. And I opened the lids and it froze instantly.
I didn’t notice a difference in taste, both jellied meat cooked in a slow cooker and jellied meat on the stove are equally tasty))

Bon appetit :)

It's easy to prepare jellied meat in a slow cooker. It is enough to put the food in the evening and set the “Stew” function. There is no point in enjoying the cooking process; all that remains is to take out the dish and cool it well. Each recipe for making jelly has its own subtleties.

Products:

1 kg of beef meat;
1 kg pork legs;
200 g carrots;
300 g onions;
2 parsley roots;
4 cloves of garlic;
4 bay leaves;
6 - 7 black peppercorns;
salt.

Thoroughly clean the pork feet. Place in the multicooker, fill with water. Next, activate the “Simmering” or “Extinguishing” mode. Let the legs cook for 4 hours.

Then add the meat and cook for 120 minutes.

Chop the onion coarsely or place it whole, carrots into large circles. Add parsley root and sprinkle with salt. Leave to cook for an hour. After 50 minutes have passed, add bay leaves.

Peel and finely chop the garlic. Cool meat products slightly, remove bones, cut thinly.

Place the meat in a large bowl and sprinkle with chopped garlic.

Fill with broth, stir thoroughly. Wait until it cools completely and place in a cool place for 6 hours.

Serve horseradish or mustard separately.

A light broth is obtained by adding a couple of lemon drops to it.

From pork legs and knuckles

Compound:

2 pork legs;
knuckle;
bulbs;
head of garlic;
medium carrot;
bay leaf;
5-7 black peppercorns;
salt.

Wash the knuckle and legs thoroughly and place them in the multicooker. Remove the skin first.
Peel the onion and carrots. Add pepper.
Drop the bay leaf.
To fill with water. Close tightly. Activate the extinguishing function.
Wait until it boils. Now you can add salt.
After 5 hours, take out the food.
Add garlic to the broth, wait until it boils and turn off.
Divide the meat into fibers and place in a container.

You can supplement the jellied meat with boiled carrots or a boiled egg. Fill with broth and wait until it cools. After an hour, cover the jellied container with a lid and put it in a cool place for 5 hours.

Exquisite homemade jelly served with herbs and horseradish.

Chicken jellied meat in a slow cooker

Chicken jellied meat in a slow cooker cooks faster than other types of meat.

Includes:

1.8 kg fresh chicken;
pork leg (if desired, replace with 20 grams of gelatin);
medium bulb;
carrot;
2 bay leaves;
5-7 black peppercorns;
1.5 liters of water;
salt.

Wash the chicken and leg well and place it in the slow cooker. Add chopped carrots, chopped onions, and spices for a flavorful broth. Fill with water, activate the “Extinguishing” function for 5 hours.

Remove cooked chicken meat and place to cool. Then remove the skin and bones.

Remove the pork leg and prepared vegetables from the broth.

Peel the garlic, chop it into small pieces. Place in equal portions into a jelly bowl. Fill 1⁄2 of the mold with small pieces of chicken meat.

If you use gelatin instead of the stem, the component should be soaked in water and left for 20 minutes to swell. Then heat in the microwave for 10 seconds and mix with hot meat broth until dissolved.

Taste for salt and filter using a sieve. Pour the mixture into a container with meat and vegetables.

Place in a cool place for 4 hours.

The film of fat can be easily removed with a regular knife. It is recommended to remove only before use, otherwise the dish will dry out.

Jellied pork knuckle and chicken

The right combination of ingredients will give you true pleasure from homemade jelly. Chicken meat gives jellied meat a special taste.

Compound:

chicken leg;
3 liters of water;
large carrots;
bulb;
Bay leaf;
6-7 black peppercorns;
salt.

Select the shank according to the size of the bowl in the multicooker or cut it into 2 halves.

Rinse the knuckle thoroughly with water. It is advisable to leave the skin on for a gelling effect. Scrub lightly with a soft brush.

At the same time as the chicken, place the shank into the slow cooker.

Chop the carrots into large circles and cut the onion in half. Combine meat and vegetable products.

Start the stew mode, add pepper, bay leaf, salt.

Cook the jellied meat 6 hours in advance.

Remove meat parts and cool. Proceed to separation into fibers. Remove bones and skin first.

Place the meat in large containers and fill with filtered broth.

Leave until cool, then put in the refrigerator for 6-8 hours.

Beef

The multicooker will cook on its own; there is no need to constantly monitor the process.

Thoroughly wash and scrape off 800 g of pork legs with a knife. Rinse 1 kg of beef and chop into medium-sized pieces.
Place the pulp, one carrot and onion each, add a bay leaf and 7 black peppercorns. Fill with water, sprinkle with salt. Set the required mode, set the time to 1 hour.
Free time while the dish is being prepared can be used to boil 2 eggs. Cool hard-boiled eggs, peel and cut into 2 equal parts. Then place in jellied molds with the yolks facing up. Add peeled, finely chopped 4 cloves of garlic. Add stewed carrots cut into slices.
Thoroughly filter the finished broth and pour into molds. Cool at room temperature. Place in the refrigerator.
Before serving, garnish with parsley sprigs.

Turkey

Compound:

kilogram of chicken legs;
400 g turkey drumstick;
400 g wings;
onion;
medium carrot;
2 bay leaves;
celery root.

Cooking steps:

Scald the paws with hot water and remove the skin. Remove claws with scissors and wash thoroughly.
Place the paws into the pan and fill with 1.5 liters of water. Leave to cook.
Wait until the water starts to boil, reduce the heat to low. Leave for 4-5 hours.
Load wings and meat into the slow cooker. (Pre-process).
Wash the onion and place it into the multicooker along with the peel. Place carrots and celery root there.
Fill with 1.5 liters of water. Activate the “Extinguishing” mode for 5 hours.
The finished paws will fall apart, and the thick broth will glue the fingers together. Remove from heat. Transfer the meat from the multicooker into a container and cool.
Filter and combine the two resulting broths. Add salt if required.
Disassemble the turkey meat into fibers and place in molds. Add finely chopped herbs, grated or chopped garlic. Pour in broth. Stir a little with a fork so that the ingredients lie evenly in the pan. Place in the refrigerator after cooling.

An exquisite aroma and unusual taste can be achieved by adding 2 tsp to the meat. wine, mix, let the meat soak, then pour in the broth.

Preparing a recipe from three types of meat

Includes:

2 pork legs;
0.5 kg beef;
900 g chicken;
large onion;
3 small carrots;
5-7 peppercorns;
4 things. carnations;
5 cloves of garlic;
3 bay leaves;
medium celery root;
3 sprigs of parsley.

Stages:

Soak the legs and chicken for 3 hours in cool water. Place the legs separately from other meat products.
Process the chicken, remove feathers and residues.
Be sure to scrape off the legs with a knife and remove rough areas of skin.
Wash meat products under warm water. Chop the chicken, then cut all the meat into large pieces.
Place pork legs in a slow cooker and fill with clean water. Activate the extinguishing mode for 2.5 hours.
After this period of time, add the pulp, chicken, vegetables, seasonings, aromatic spices, salt and turn on the same mode, but now for 6 hours.
Remove the meat and filter the broth.
Finely chop 1/3 of the meat; Disassemble the legs, remove the bones, twist through a meat grinder. Just chop the rest of the pulp.
Select 2 identical glass forms for jellied meat, volume 25*30 cm. Place greens and chopped boiled carrots inside.
Evenly distribute the beef and chicken, and the mixture of pork feet. Fill with broth.
Add finely chopped garlic, carefully stir the broth without touching the meat.
Transfer to refrigerator. Cover the dish with a lid no earlier than after 2 hours.

Jellied meat with gelatin

Gelatin added to jellied meat in a slow cooker increases the chances of speeding up the solidification of the dish.

Chicken legs 1 kg, beef 150 g, pork 150 g - wash, place in a multicooker.
Fill with 3 liters of water. Place the chopped onion. Activate the simmer function. Add some salt.
In 40 minutes, add 2 bay leaves, 5 allspice peas, 3 whole cloves of garlic.
Soak 20 g of gelatin in a small volume of cold water (approximately 100 ml). After cooking, pour gelatin into the prepared broth. Stir gently until the granules dissolve.
Remove the onion, leave the broth with meat products in an open slow cooker for 40 - 50 minutes. Then take out the meat and leave to cool. Filter the broth.
Remove bones from meat and separate into fibers. Can be finely chopped.
Place 1/3 of the meat into large molds. Pour in the broth and leave until completely cooled.

Place the aromatic homemade jellied meat with gelatin in the refrigerator overnight.

Features of cooking in a multicooker: Redmond, Polaris

Features of the Polaris multicooker

Polaris multicookers are improved equipment that has multifunctional properties. They stand out for their ease of use. A clear display makes it possible to quickly learn all the subtleties and functions and correctly select cooking modes. The models differ in several modes.

Almost every multicooker has a delayed start option, a heating mode for ready-made dishes that maintains a suitable temperature throughout the day.

The technique is complemented by a colorful recipe booklet. With the help of the Polaris multicooker, you can make significant changes to the standard family menu, without additional hassle and wasting time at the stove.

Features of the Redmond multicooker

Redmond multicookers combine stunning design and optimal versatility. There are several levels of safety, which eliminates premature failure. If the water in the bowl runs out, the device turns off. Redmond appliances combine many functions; it is also possible to set the cooking time.

Each model is distinguished by individual functions: 3D heating, selection of temperature and time for cooking, automatic shutdown, heat maintenance, shutdown protection without a bowl, timer.

Time: 380 min.

Servings: 10-12

Difficulty: 4 out of 5

A simple recipe for making jellied meat in a Panasonic multicooker

Jellied meat in a Panasonic multicooker is an excellent nutritious dish that everyone knows nowadays. Today it is difficult to imagine any feast or holiday table without it, because this recipe can not only decorate the table, but also diversify it, because it mainly contains salads and hot appetizers, and jellied meat from the Panasonic multicooker will give it additional chic.

Many people know the step-by-step preparation of this recipe - first you need to prepare the meat, then boil it and disassemble it. The last stage is the solidification of the meat broth, which gives the dish excellent taste and appetizing.

Today, you can find any recipe for jellied meat, but modern culinary specialists claim that the most delicious dish is obtained from different types of meat - it can be chicken, pork or lamb (of course, you must remember to include pork or beef hooves or the head). Why is it important to add these components?

The fact is that the cartilage tissue located in the bones contains a large amount of gelling substances, which are so necessary for the broth to solidify. Any meat can be used to make jelly - you can take fillet, breast, entrecote, legs, and so on. But it is better to avoid using fat, as it will make the jellied meat cloudy and unappetizing.

Cooking jellied meat in a slow cooker is not difficult. The main thing is to strictly follow the sequence of steps so that the jelly turns out perfectly. It is also important to consider some rules and tips that will allow you to prepare a delicious recipe that will hold its shape perfectly and will not be too greasy.

When preparing such a dish in a Panasonic multicooker, it is important to follow certain rules to make the jelly especially tasty:

The pork legs or head must be fresh (preferably not even frozen) - in this case the broth will be clear and the meat will boil better and faster.
Fresh herbs should not be added to the recipe, as they will make the jellied meat cloudier and darker.
If you decide to supplement the dish with certain products, it is best to use onions, carrots and boiled eggs, which will not only add a unique taste, but also make the jellied meat appetizing and tasty.
Garlic can add a wonderful aroma to the broth.
To make the meat feel good in the recipe, you should use not only chicken, but also pork (neck, shoulder blades, intercostal meat). The main thing is that it is not hard and highly fibrous.
It is best to use fresh and not frozen meat for a clear and “soft” broth. If you have to use a store-bought product, you should soak it in cold water for a day. In this case, the meat will get rid of the top layer of fat, which will make the dish transparent and appetizing.
To make the jellied meat aromatic, be sure to add black peppercorns to it. It is better not to use other spices and seasonings, as they will significantly worsen the taste of the jelly.

Preparing jellied meat at home is not particularly difficult, but it requires a lot of time and attention - only in this case the recipe will turn out very tasty and healthy.

Ingredients:

Meat can be added to the recipe in any proportion, but you should not add too much of it.

Step 1

We thoroughly wash the meat, fill it with water and let it brew for 24 hours. The water needs to be changed every 3 hours.

Step 2

We wash the hooves well so that there is no plaque on them - for this it is important to wait until they are completely thawed.

Step 3

Place the meat and legs in the multicooker bowl, add carrots and onions, which should be peeled but not chopped. Fill the food with water, add salt and pepper (you can also add bay leaf or parsley root).

Step 4

Set the “Stewing” program for 6 hours. As soon as the broth has cooled completely, add garlic (chopped) to it and stop the “Baking” program for 5 minutes. As soon as the device warms up, boil the broth, turn off the multicooker and leave to infuse.