Hello my dear readers! I represent none festive table without tasty, rich jelly prepared at home. And, of course, we will talk about it today.

It is usually prepared with pork, beef or chicken. And sometimes they combine meat in one dish. Check out my recipes and you too will be able to cook it wonderfully and please your guests.

I, as always, try to take into account the tastes of each of you. Therefore, I try to present various recipes so that everyone can find from me suitable option. I hope that today I have pleased my readers.

By the way, interesting fact! In addition to the fact that jelly is a constant dish at all holidays, it is also very useful for hair, nails, joints and bones. So, it can be cooked on an ongoing basis and on weekdays.

Pork jelly is more budgetary than beef. In general, somehow it always turned out that, according to tradition, it is prepared from this meat in our country. Since this is the first recipe, I described it literally in small steps so that everything is clear to you.

Ingredients:

• Pork legs - 2-3 pieces
• Pork head - 1/4 part
• Onion - 3 pcs
• Carrots - 1 pc.
• Garlic - 5 cloves
• Black peppercorns - a pinch (to taste)
• Bay leaf

Cooking:

1. First you need to thoroughly clean the pork parts from dirt and hairs. Rinse them under cold water and scrape with a knife to remove all unnecessary.

2. Put the finished meat in a suitable saucepan and cover with cold running water so that it completely covers it. Put the pot on the fire.

3. Now we are waiting for the foam to appear and the broth is almost boiled. Then you should completely drain all the water, rinse the meat and the pan under water.

This must be done so that subsequently the broth remains transparent.

4. Refill the meat pot with water. Put there also peeled onions with carrots. Put on fire and bring to a boil. Then remove the foam, make a small fire and cook for 3.5 hours.

5. After the elapsed time, salt, bay leaf and black peppercorns should be added to the pot with brew. Now cook for another 2.5-3 hours.

6. When the right time has passed, remove the pan from the heat. Get the bow out of there, you don't need it anymore. Pull out the carrots and set aside for now, we will decorate our dish with it. Transfer the meat to a dish, let it cool a little (about 1 hour).

7. Set aside the broth as well. After about half an hour, strain it through a sieve or colander so that it does not contain small bones, parsley and peppercorns. Put it back on the fire until it boils.

8. In the meantime, let's take care of the meat for now. It should be separated from fat and bones. Then cut the meat into small pieces.

9. Cut the carrots into slices and straws. It is purely for decoration, you can not put it in our dish at all. Also, do not forget to peel the garlic and grate it on a fine grater or pass it through a press. It should be added to the broth and mixed.

10. Now take a deep dish for the formation of jellied meat. Put the meat there and pour the broth. Leave to cool at room temperature until it cools down completely. Then put it in the refrigerator for at least 4 hours (until it completely hardens).

11. You can put the finished jelly on the table directly in the forms, or you can carefully turn it over onto a serving plate. In any case, it will not affect its taste in any way. If you want, you can remove the top layer of fat, but I do not do this.

Homemade jelly from pork legs and shank on the festive table

And now let me tell you about another way to cook jelly from pork meat. Instead of a head, we will take a shank. By the way, I sometimes even make soups with it, they turn out to be very rich and tasty. And when I put the pan in the refrigerator, it freezes like jelly. And no gelatin is needed here, everything freezes naturally. That's it.

Ingredients:

• Pork legs - 2 pcs
• Pork knuckle - 1 pc.
• Onion - 1 pc.
• Salt - 1 tablespoon (or to taste)

Cooking:

1. Rinse the meat and clean it in cold water. Scrape off any dirt and hairs with a knife. Put it in a saucepan and cover with cold water. Leave for one hour and then drain it.

Why are we doing this? I explain - in order for all the blood to go away.

2. Then again fly into the pot with the meat of the water and put on the fire. When the water boils, remove the foam. Then reduce the heat and cook for 5 hours.

3. After 5 hours, add the peeled onion and salt. Cook for about 2 more hours, then remove the meat and onion from the pan. Leave the pork and broth to cool for about an hour.

4. When it cools down, it's time to start carving the meat. Free it from the bone and remove unnecessary skin. Cut it into small pieces.

5. Now place it in deep bowls, dishes or other containers. Then fill all containers with broth. Leave to cool first at room temperature and then transfer to the refrigerator.

Before pouring the broth, taste it for salt. If required, add salt.

6. In the refrigerator, in a few hours, our jelly will reach the desired state of solidification. And how to serve it on the table, you already think for yourself. You can directly in the containers, or you can carefully remove it and transfer it to a flat dish.

By the way, advice - if you want to shift it and serve it on a plate, then use silicone molds to harden it. They are very easy to remove without damaging our meat dish. Only when you lay it there, put the form on something flat and then move it to the refrigerator in this form.

Step-by-step recipe for cooking jellied chicken in a slow cooker

Chicken meat is not as fatty as pork. Therefore, in order for us to get a very tasty jellied meat, we will have to use gelatin. I present a recipe for multicooker users.

Ingredients:

• Chicken carcass - 1 pc.
• Onion - 1 pc.
• Gelatin - 20 gr
• Garlic - 2-3 cloves
• Salt, pepper - to taste

Cooking:

1. And so, let's get started. Rinse the carcass and cut into separate parts. Then put the pieces in a bowl and fill it with water. Leave for 1 hour to drain the blood.

2. After it has stood for 1 hour, drain the water. Rinse the kuru again under running water and fill it with a new one to the top mark in the bowl. Put the bowl in the slow cooker. Close the lid and turn on the extinguishing function for 5 hours.

3. For 4 hours you can calmly go about your business. And 1 hour before the end, add the peeled onion, salt and pepper to the bowl. And again you are free for one hour.

4. When 5 hours have passed, the multicooker will end the program. Remove chicken pieces and onion from it. Onions can be thrown out immediately. The meat should cool slightly to make it easier to remove from the bone and cut. Leave the broth to cool for 30 minutes.

5. Pour the gelatin into a dish and add a couple of tablespoons of the broth. Stir until completely dissolved and leave to swell a little. Meanwhile, pass the garlic through a press and add it to the broth. Mix well. Now take care of the cooled meat. Remove bones and cut into small pieces. Pour the dissolved gelatin into the rest of the broth.

6. Drain the broth through a sieve into another pan so that nothing extra is left in it. Now place the chicken meat in the prepared containers and pour the strained broth into it. At your discretion, you can add some fresh herbs to them. Leave the future jelly to cool, and then remove to harden in the refrigerator.

7. As a result, after everything has hardened, we have a very tasty transparent jellied chicken carcass. Eat for health.

Delicious jellied pork feet and chicken in a bottle: a super simple but original recipe

Have you ever tried to make jelly in a plastic bottle? I think that for the upcoming New Year, the symbol of which is a pig, this option will be especially relevant. You should like this performance.

Ingredients:

• Pork knuckle - 1 pc.
• Chicken drumstick - 2 pcs
• Chicken wings - 2 pcs
• Onion - 1 pc.
• Carrots - 1 pc.
• Salt - to taste
• Peppercorns - a pinch
• Bay leaf - 2 pcs

Since there is a knuckle here, we don’t need any gelatin. It already gives enough stickiness for subsequent thickening. But first put it in a pot of cold water for 1 hour, and then rinse and clean it from dirt.

Cooking:

1. Put the prepared meat in a suitable saucepan and cover with water. After the water boils, drain it and rinse the meat and pot. Then fill with water again and put on fire. When the broth boils, make a low fire and cook for 5 hours.

Why drain water? And in order for our jelly to become transparent.

2. After 5 hours, put carrots and an unpeeled onion into the broth so that it acquires a golden color. Boil for 1 more hour. 10 minutes before the end, salt, put peppercorns and bay leaf.

3. When you're done cooking, take the meat out of the pot and let it cool down a bit so you don't burn yourself when you cut it. Discard the onion, and pass the broth through a sieve, so it will become cleaner. After cooling, free the meat from the bones and skin, and then cut it into pieces.

5. And now the fun begins. Take a clean and dry plastic bottle, preferably with a wide neck (it may well come from under milk or kefir). Put the meat in it and pour the broth. Close the lid and leave to cool, then refrigerate for several hours until completely solidified.

6. After a few hours, when the jelly has completely solidified, remove the bottle from the refrigerator and remove the cap. Then it needs to be freed from the bottle with scissors. For example, cut the bottom first. Then cut the bottle lengthwise to the neck. This is very delicate work, so do it carefully. It is better to initially take a bottle thinner.

7. Put it on the dish in which you want to serve. It remains only to decorate. Cut out the ears and the piglet from the boiled sausage and attach it to the pig with toothpicks. Eyes can be made from dried cloves. And the dish can be decorated with fresh herbs and salad. And here we should get such a cool pig.

Video on how to cook beef jelly at home

And now I want to offer you a video recipe from my favorite culinary blogger grandmother Emma. She is very clear and explains everything in detail. This time our jelly, or rather already jelly, will be from beef meat.

Ingredients:

• Beef legs - 1 kg
• Carrots - 1-2 pieces
• Onion - 1-2 pcs
• Parsley root - 1 pc.
• Bay leaf - 1 pc.
• Allspice - 2 peas
• Black pepper - 2 peas
• Water - 2 liters

When I want beef jelly, I have been making it according to this recipe for several years. My family and guests always praised him very much. So try it and enjoy yours.

A simple recipe for pork and beef jelly in a slow cooker

Try the super fast way to make jellied meat. You will spend no more than 3 hours on its preparation, starting from the moment of laying the meat in the bowl and ending with pouring the broth into containers with meat. Plus 3 hours to dry. After cooking and solidification, it will not melt for you, just for this we will add gelatin.

Ingredients:

• Pork knuckle - 1 kg
• Beef - 0.5 kg
• Hoof - 1 pc.
• Onion - 1 pc.
• Carrots - 1 pc.
• Bay leaf - 2 pcs
• Peppercorns - 10 pcs
• Garlic - 3-4 cloves
• Salt - 4 teaspoons
• Gelatin - 50 gr

Cooking:

1. First, rinse and clean the shank, scrape it with a knife to get rid of dirt. Scrape the hoof too. Well, rinse the rest of the meat properly. Put everything in a bowl. Next, put the peeled onion, carrots, bay leaf, peppercorns and salt there. Fill with water up to the upper mark. Put the bowl in the slow cooker and turn on the “baking” mode for 1.5 hours.

2. When the correct time has passed, remove all the meat from the bowl. If it's cold enough outside, put it on the balcony for a while to cool down.

3. And pass the peeled garlic through the press into the broth and mix. Then send after the meat to the balcony to cool, for about 20 minutes. Dissolve the gelatin in the broth while it is still warm and stir well until completely dissolved.

4. Now that the meat has cooled, separate it from the bones and remove the skin. Cut it into pieces and arrange on dishes. Pour the broth through a strainer so that everything superfluous remains in it.

5. Put the filled containers in the refrigerator or on the balcony for several hours until completely solidified, for about 3-4 hours. Well, then it can already be put on the table as an appetizer or main course, it's up to you to decide.

The most delicious chicken jelly without gelatin

And now I want to introduce you to the recipe for dietary jelly from chicken meat. There is no fat in it at all, and chicken legs give out stickiness no worse than pork legs. Therefore, it freezes well, and it takes less time to cook it.

Ingredients:

• Chicken necks without skin - 1.4 kg
• Chicken feet - 600 gr
• Chicken legs or thighs - 1.5 kg
• Celery stalk or root - add 2 stalks as desired
• Garlic - 4 cloves
• Onion - 2 pcs
• Bay leaf - 2 pcs
• Allspice and black peppercorns

Cooking:

1. Remove the skin from the neck and legs, rinse all the meat and place in a saucepan. Fill with water and put on fire. Wait until it boils. Boil for 1-2 minutes, foam will appear and then drain the water into a colander.

2. And rinse the meat itself and the pan under water. Then pour clean water into the pan, put the meat back in and put it on the fire. When the water boils, remove the foam. After that, make a small fire, cover the pan with a lid and cook for 3 hours.

3. 30 minutes before the end of cooking, add celery, garlic, onion (right in the husk), salt, pepper and bay leaf. Then close the lid again and continue to cook over low heat.

4. When the right time has passed, remove from heat, remove the meat and let it cool to a warm state. Then clean the paws and neck from the bones, chop finely and place in deep bowls. Fill them with broth through a sieve. And the paws, onion, celery and so on can be thrown away.

5. Put the jelly to solidify in the refrigerator for several hours, you can overnight. And on the festive table, he will delight you with his unforgettable taste.

Video recipe for turkey jelly for the holiday

Finally, I really want to show you another great recipe for our meat dish. Turkey is much less often taken for jelly than other meats. But, nevertheless, it will be very tasty and you should try it.

Ingredients:

Turkey wings - 1.5 kg
Allspice peas - 8 pcs
Black peppercorns - 8 pcs
Bay leaf - 4 pcs
Salt - 1 tablespoon
Garlic - 1 head
Carrots - 2-3 pieces
Onion 1 pc
Water - 2.5 liters
Boiled egg (for decoration) - 1 pc.
Greens - for decoration

For those who do not like very fatty meat, this option is just right. Moreover, during the holidays there are already enough fatty, high-calorie dishes. And the guests will not even understand much of the difference.

In conclusion, I would like to wish you happy cooking jelly on your holiday table. Although, I cook it not only for the holiday, sometimes on ordinary days I want this meat dish. Moreover, we now know that it is also very useful. So choose the way you like and cook.

And the first snow fell outside the window! And you no longer want green, light salads and snacks. More and more the table is dominated meat dishes. And, of course, without jelly anywhere! I especially love it, but it also makes an excellent jelly.

I have already written about his recipes from pork knuckle, but after all, traditionally jelly was cooked and cooked from pork legs. The broth based on them is incredibly strong, sticky and very rich. Do not worry about the fact that the dish will not harden, it simply will not happen. The legs contain a lot of collagen and other beneficial gelling substances.

Many are wondering how long to cook jelly? The answer is long, 5-6 hours. In principle, readiness can be determined by eye. The meat should come off the bone on its own and break into pieces. If you dip your index finger into the broth and rub it against your thumb, you should feel sticky.

By following simple rules, you will definitely succeed delicious snack!

Pork leg jelly without gelatin

Aspic only from pork legs - the dish is quite fatty and heavy, since they contain little meat. But this dish is also very popular and many people love it. And it is prepared simply, like any other jelly.

By the way, you can not worry, the broth will "grab" one hundred percent. You don’t even need to check, there are more than enough gelling substances in the legs.

We will need:

• pork legs - 2 kg;
• onion - 1 pc.;
• carrots - 1 pc.;
• allspice peas - 6-8 pcs.;
• garlic - 5-6 cloves;
• bay leaf - 3-4 pieces;
• greenery;
• salt to taste.

Cooking:

1. Soak the pork legs in water for 1.5-2 hours, after which we clean them with a knife.

2. We put our legs in a saucepan and fill it with water by 6-8 cm. We are waiting for it to boil and then remove the foam from the surface of the water. Reduce the heat to a minimum and cook for 4 hours, periodically removing the foam.

3. After 4 hours, put the carrots and onions in the jelly and cook for about 3 more hours.

Onions in their skins will give the broth a golden hue. Just make sure you wash it well first.

4. 20 minutes before the end of cooking, add salt, peppercorns, bay leaf and garlic, passed through a press, to the broth.

5. Then remove the pan from the heat, take out the meat and let it cool.

We cut the meat, removing the bones. We disassemble it and lay it out in forms. You can lightly pepper it with ground pepper.

6. Pour the strained broth into molds. You can add decorations from carrots and greens.

To remove the fat, blot the surface of the broth with paper towels several times.

We remove the cooled jelly in the refrigerator for the night. And the next day we will already enjoy its taste!

How to cook homemade jelly from pork legs and beef meat?

In this jelly recipe, beef meat is also added to the legs. Here already the fatty parts are combined with lean meat, which greatly affects the taste of the dish. It turns out harmonious: it has both fat and meat. Just what we need!

Well, the guests will definitely be satisfied!

We will need:

• pork legs - 2.5 kg;
• beef - 2 kg;
• onions - 1 pc.;
• carrots - 1 pc.;
• parsley root - 1 pc.;
• garlic - 1 head;
• salt and ground pepper, as well as bay leaf;
• allspice peas - 5 pcs.

Cooking:

1. Wash the meat and legs well, clean and fill with cold water for 2 hours. Then we wash everything, cut the legs into two parts.

2. Fill with water and set to boil. Bring to a boil, remove the foam and reduce the heat. We continue to cook at a low boil for 5 hours.

Calculation of water: 1 liter of water is needed for 1 kg of meat.

3. We take out the meat from the broth, remove all the bones and send them back to the broth, cook for another 2 hours.

4. We clean and wash vegetables. Onions can not be peeled, the main thing is to rinse it well. Cut into large pieces and fry them in a hot dry frying pan cut down.

5. After 30 minutes from the start of cooking the bones, put peppercorns, vegetables and salt into the boiling broth. Boil further on low heat for the remaining 1.5 hours.

6. At this time, cut the beef, and pass the meat from the pork legs through a meat grinder. We mix both types of meat with each other, adding chopped garlic, a little salt and ground pepper to it. Cover with cling film and refrigerate until the bone broth is done cooking.

7. We cover the colander with several layers of gauze and filter the finished broth. Pour our meat with strained broth, transfer it back to the pan, and put it on the stove again, bringing to a boil and adding bay leaf.

Then remove the bay leaf, mix so that the meat is evenly distributed throughout the pan. And we begin to pour jellied meat into molds with a ladle. Let cool at room temperature, then put in the refrigerator for 3 or more hours.

8. There will be a white layer of fat on the frozen jelly, scrape it off with a spoon and remove it.

To transfer the dish to a beautiful plate, dip the dish in hot water and turn it over.

Cut into pieces and serve with horseradish or!

Proper jellied pork head, legs and tongue

Many different dishes are prepared from the pig's head, and jelly is no exception. It has a lot of meat, and it is also rich in material that helps the broth to set. As a meat base, you can also add pig tongue. Such a jelly turns out to be very satisfying, rich and tasty!

We will need:

• pork legs - 2-3 pieces;
• pork head - 1/4 part;
• pork tongue - 1 pc.;
• onions - 1-2 pcs.;
• carrots - 1-2 pieces;
• garlic - 3-5 cloves;
• peppercorns - 1 tsp;
• Bay leaf;
• salt;
• seasonings for jelly (optional).

Cooking:

1. Pour well-washed, peeled meat with cold water for 2-3 hours. Then drain this water, rinse the meat again. Fill it with clean water and put it on the stove, adding vegetables to the pan.

After boiling, remove all the foam. Then reduce the heat and cook for 4 hours.

2. After 2 hours from the start of the boil, salt the broth and add spices. We continue to cook for another 2 hours.

3. Then we take out vegetables and spices, we will no longer need them. And take out the meat. When it cools down, cut into pieces with a knife.

We filter the broth through a sieve to get rid of small bones. Then add seasonings for jelly and chopped garlic to it. Bring it to a boil again. We put the meat cut into pieces in it and remove it from the fire.

Stir and pour hot into bowls. When it cools down a bit, put it in the refrigerator until completely solidified.

4. Remove the fat on the surface with a spoon and turn the jelly on a plate of a larger diameter than the form in which it solidified. You can serve to the table!

How and how much to cook jelly from pork knuckle and legs?

Well, everything is clear about the knuckle, jelly is often made from it, I devoted a whole article to this, which you can read by clicking on. It has a lot of meat, and the dish comes out rich, insanely satisfying. Well, if you use small molds, then such a jelly can be served on the table in portions.

Everything that is served to each person separately makes me feel like a holiday, for example, in a restaurant. Looks very unusual!

We will need:

• pork leg - 1 pc.;
• pork knuckle - 1 pc.;
• onion - 1 pc.;
• salt to taste;
• garlic - 3-5 cloves.

Cooking:

1. Wash the meat well and pour cold water over the meat for an hour so that the water takes the blood into itself. Then we put everything on the fire, after boiling we remove the foam. Cook for 5 hours on low heat.

2. Then put salt and onions in the broth. Cook another 30 minutes.

3. We take out the meat and let it cool down so that it is comfortable to disassemble it with our hands. Then grind and put on the bottom of the form.

You can make jelly in silicone molds for cupcakes. Both beautiful and comfortable!

4. Squeeze the garlic into the hot broth, mix and filter it. We fill them with our molds. Once everything has cooled down a bit, put it in the fridge overnight.

This is such a beauty!

Video on how to cook pork jelly from legs (through a meat grinder)

Many people prefer to pass meat for jelly through a meat grinder, so the fat and meat are evenly mixed with each other. And the fat in this case is not felt at all. If you are also interested in learning how to make such a jelly, then watch the video and you will no longer have any questions.

How to cook delicious jelly from pork legs and chicken?

Since there is not a lot of meat in the leg itself, we need it more for a rich, strong broth. Then we, in addition to chicken, will also add pork knuckle here. You can also use legs and, for example, chicken legs or breast.

The delicious combination of this dish is simply incredible! Pork will give fat, and chicken white meat will make the jelly even more tender.

We will need:

• pork leg - 1 pc.;
• pork knuckle - 1 pc;
• chicken backs - 1 pc.;
• carrots - 1 pc.;
• onion - 1 pc.;
• garlic - 1 head;
• salt - 1 tablespoon;
• ground black pepper.

Cooking:

1. Pour the washed meat with water and set to boil. As soon as the water starts to boil, pour it out, rinse the pan and meat. Fill everything again with water and again set to boil.

Then reduce the power of the stove and cook for 4 hours. After this period of time, add carrots and onions and cook for another 30 minutes.

2. Remove the meat and blot the surface of the broth with paper towels. Also add crushed garlic to it, mix.

3. Separate the meat from the bones and chop it, laying it on the bottom of the molds. Here you can also add carrots and greens for beauty. You can also put chopped boiled eggs on the bottom, they look very impressive.

Strain the broth, salt and pepper. We taste it and fill it with meat in forms. After cooling, put in the refrigerator.

If you have decorations at the bottom of the jellied meat, then you can turn it over and serve it beautifully on the table. Just dip the container in hot water and invert it onto a dish. The perfect appetizer for all time!

We cook jelly from legs and turkey in a slow cooker (with a pressure cooker function)

The white meat of the turkey is the perfect complement to the pork legs. It is lean, tender, low-calorie. All this is revealed, combined with lard from the legs. All in all, a well-balanced dish. And in a pressure cooker, it cooks twice as fast as in a saucepan.

If you don’t have a pressure cooker function, but have a regular multicooker, then it’s still much easier to cook jellied meat in it than on the stove. The cooking time will be the same, but you will not need to monitor the broth, check it. Therefore, feel free to try to cook even jelly in your kitchen assistants!

We will need:

• pork legs - 2 pcs.;
• turkey shoulder - 2 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• celery root (optional)
• water - 3 liters;
• salt - to taste;
• seasonings, pepper, bay leaf;
• garlic;
• greenery for decoration.

Cooking:

1. Pre-soak the meat for a couple of hours in water. Then we drain the water and put all the meat in a slow cooker, cutting it if necessary so that everything fits well. We also send washed, unpeeled onions, carrots and celery root here.

Close the lid and valve. We set the "Soup" mode for 3 hours.

2. We take out all the vegetables from the broth and pour all your favorite seasonings, parsley and salt into it. Cook for another 15 minutes without pressure.

3. We take out the meat and, after cooling, disassemble it into fibers, put it on the bottom of the mold.

Pour with strained broth and decorate with garlic slices and dill sprigs.

Cool and put in the refrigerator.

And finally, I want to give you advice. If you are still worried that the jelly will not harden without gelatin, then pour quite a bit of broth into a gravy boat and put it in the refrigerator for 20 minutes. Taking it out of there, you will immediately understand whether the broth will seize or not. But in the case of pork legs, you should not even worry!

Bon appetit!

Europeans do not understand how you can adore jelly, but we know that nothing will warm you better than jelly with horseradish under a glass of vodka if you have just walked in the cold.

Kholodets is a rather simple dish, although it requires some patience. The convenience of jelly is that it will cook for a long, long time on its own. Nevertheless, he still requires, albeit minimal, but supervision, so it is better not to leave the house. Most important point- jelly should solidify without adding gelatin and agar-agar. He will do it, no problem, but only if you follow a few simple rules, choose the right meat and fill it with the right amount of water. That's actually all.

What meat to take for jelly

In the old days, jelly was cooked from beef legs and head. It was a method of disposing of those parts of a cow/veal carcass that are completely unsuitable for other dishes. Now we have the opportunity to put anything in the jelly. But in order for the broth to solidify without gelatin, you still need to use legs, drumsticks, tails - they impart viscosity and stickiness to the liquid. The veins, cartilage, skin, and skin contribute to the solidification of the broth.

In addition to the legs, you can use almost any meat that is not a pity to cook for a long time. Pork knuckle, chicken, beef edge are good. They make jelly and completely from poultry, but then it is necessary that there must be legs, chicken legs, and also that the chicken is not store-bought young and white (the broth will not freeze with it), but homemade, nondescript, bony. Old roosters are good for chicken aspic.

There shouldn't be too much meat.

If there is a lot of meat, then this will not contribute to the solidification of the broth. You need to keep the proportions. For one part of the legs, about two parts of the rest of the meat.

Soaking is a must

Before cooking jelly, meat, and especially legs and tails, must be soaked. That is, they must first be washed, the legs scraped, if necessary, singe, and then pour cold water and leave for several hours. This procedure will remove blood clots from the meat.

How much water to pour

After soaking, drain the water and pour cold water over the meat again. But it shouldn't be too much. Water should be above the level of the meat by about the width of the palm. And the fact that it is cold is also important. This will make the broth taste better.

Drain the first water

Bring everything to a boil and drain the water. With this procedure, the broth will become transparent. Then rinse the legs and everything else again. Pour cold water again and bring to a boil over medium heat. Remove the foam, turn the fire to a minimum.

The slower the better

No wonder jelly used to be cooked in the oven. At a temperature of about 90 degrees, the meat slowly languished and gave everything to the water, so the jelly turned out to be fragrant, rich, and perfectly solidified. Now we cook jelly on the stove (you can cook jelly in a slow cooker, where it languishes like in an oven), but on the smallest fire. So that he only gurgles quietly. And all the time we remove the foam. Fat can also be removed if you do not like a thin white fatty layer on the surface of the finished jelly. By the way, it can also be removed from a ready-made frozen jelly.

Important! Jellied meat is cooked for at least 6 hours, and better - 8 hours.

What else to put

Onion, peeled from the first layer of husk, a couple of carrots. Of course, peppercorns and bay leaf. All those foods that make it tastier meat broths. But we do not put them immediately, but towards the end of cooking. Carrots and onions - two hours, and pepper and other spices - about half an hour.

When to salt

Not earlier than an hour before the jelly is ready, because the water is slowly boiling away and there is a danger of oversalting the jelly. Many salt jelly after it is cooked. In this case, you need to put a little more salt, taking into account the fact that the meat will absorb it.

After cooking

When the jellied meat is turned off, you can salt it, add crushed garlic to the broth and let it stand and rest for about 20 minutes. And then start parsing the jellied meat: separate the meat from bones and cartilage.

Analysis of jellied meat and bottling in forms

When the jelly is cooked, the meat is removed from the broth with a slotted spoon. It is removed from the bones, separated from the cartilage, and the skin is selected. All meat is cut into small pieces. It is often recommended to add finely chopped cartilage to the meat, so the jelly will be more dense.

Try to choose peppercorns and bay leaves from the meat.

Arrange the meat in forms and trays, and strain the broth and pour over the meat. You can mix, or you can leave the meat below so that there is a layer of jelly above it.

Decor

Aspic looks great on the festive table, served in portions - for each guest. Meat and broth for such a jelly is poured and laid out in small portion molds, and it’s nice to put decorations on the bottom of the mold: sprigs of greens, carrot mugs, half an egg, etc. When you take out the jelly on a plate, the decorations will be on top.

The jelly looks great, frozen in a bottle, it can be cut into large circles, like a roll. To get such a round jelly, you need to pour the meat and broth into a plastic bottle with a cut off top and let the dish harden. Then pour over the bottle with hot water and take out the jellied meat.

You can also use molds for cakes and pastries with ribbed walls for jelly - it will turn out beautifully and in an original way.

If you want to decorate aspic, then you can boil carrots and other vegetables separately, those that were cooked with meat, most likely lost their marketable appearance.

The last step is freezing

First, the jelly is cooled at room temperature. And then he needs a very low positive - about 1-2 degrees. It is impossible to freeze jellied meat, it will lose its tenderness and softness, and it will lose its taste. So to solidify the jelly is sent to the refrigerator, approximately in the middle.

Escort

The classic sauce for serving jelly is grated horseradish. You can buy it in the store, or you can make it yourself if you have horseradish root on hand (grate, add a little sugar, salt and vinegar, quite often this sauce is also diluted with water). Table horseradish can be with the addition of beets, very fragrant horseradish is obtained with sour grated apples, and if you add pureed tomatoes to horseradish, you get Siberian horseradish.

Also, an indispensable companion of jellied meat is mustard. Of course, Russian, strong, not sweetish French.

Pork leg jelly

1 kg pork legs
2 carrots
2 onions
Black peppercorns
2-3 bay leaves
Salt

Step 1. Wash and scrape pork legs, singe, remove hooves. Soak 3-4 hours.
Step 2. Pour the legs with water so that it covers them by 5 cm and put on a strong fire, bring to a boil.
Step 3. Drain and pour new water, bring to a boil again, remove the foam, put on a slow fire. Boil for about 8 hours.
Step 4. An hour and a half before the end of cooking, put peeled carrots and onions in their skins. After another 40 minutes, add pepper and bay leaf.
Step 5. Remove meat and vegetables with a slotted spoon. Vegetables - throw away. And the meat is separated from the bones and cartilage, finely chopped. Arrange in forms.
Step 6. Strain the broth and pour the meat into the molds. Cool to room temperature, then refrigerate for a few hours until set.

Jellied meat in a multicooker

2 pork legs
2 chicken legs
2.5 liters of water
1 bulb
½ head of garlic
Salt
peppercorns

Step 1. Rinse, clean and soak the legs for 2-3 hours.
Step 2. Cut the chicken into pieces (the leg can be cut into three parts).
Step 3. Peel the onion, put meat and onions, spices and salt into the multicooker bowl, pour water to the maximum.
Step 4. Put on the extinguishing mode, the longer the better, it is convenient to leave the multicooker for the night.
Step 5. When the jelly is cooked, take out the meat, remove it from the bones and cut into small pieces.
Step 6. Add garlic cloves crushed with a knife to the broth. They insist while we are engaged in meat. Taste and salt if needed.
Step 7. Put the meat into molds, filling them in half or two thirds. Pour in strained broth. Cool at room temperature and then place in the refrigerator to chill.

Kholodets is a traditional Russian dish of meat and frozen broth, which we love to cook for the holidays. Especially in the cold season. For many, aspic is an equally important and obligatory dish for New Year's table like Olivier. Each hostess has her own secrets of cooking jelly, recipes are passed down from generation to generation. Tastes and preferences for such a dish are also formed in families over the years. Someone likes cold meat exclusively from pork, while someone adds chicken or beef meat to it. Often, all types of meat are found in one fragrant frozen aspic. The set of favorite spices is also individual.

Very often, jelly is cooked more than once, until the moment when there is the very recipe that will appeal to every member of the family. After all, you can cook with large pieces of meat, and with the addition of vegetables and herbs. You can grind the meat into minced meat and cook a very satisfying and meaty jelly, with a dense texture, or you can make a thin and transparent frozen broth that will melt on your tongue as if by magic.

Therefore, there is such a wide variety of recipes. But the most important thing that unites them is that in most cases the aspic is cooked without the addition of gelatin, but only on the basis of thick, rich broths of high concentration, which solidify on their own. This is due to the fact that the broth is cooked from pieces of carcasses that have a large amount of cartilage tissue, which gives such properties to the broth. Usually legs, tails, ears are used for jelly. All where there are bones, joints, cartilage and skin. In addition to richness, such a broth will also have a special taste. But for the full bouquet and richness of the dish, meat is best suited, which is added during the cooking process and, unlike bones and joints, also gets into the finished dish.

If you want to make the aspic elegant and beautiful, then put beautifully chopped vegetables, olives, green leaves in it. This is done before the broth is poured into the mold so that when it hardens, all this elegant beauty remains inside.

Cooking jelly on your own is quite difficult and long, especially jelly from pork legs is cooked for a long time. Such jelly is prepared without the addition of gelatin, many housewives are concerned about the question of whether it will harden, but if you strictly follow the recipe, the cooking process will be successful. The result in the end is worth the effort and most importantly, properly cooked tender jelly from pork legs is a very tasty cold appetizer for the holiday or even for every day.

Ingredients:

• pork neck - 1 kg;
• pig legs - 2 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• garlic - 8 cloves;
• bay leaf, peppercorns, salt - according to preferences.

Cooking:

1. We send pork legs, meat cut into large pieces, carrots and onions into a 5-liter saucepan. Pour all the ingredients with water and send to the fire. After the water starts to boil, the jelly needs to be salted, the emerging foam is removed with a slotted spoon, this is necessary so that the jelly turns out to be a transparent color.

2. Cook aspic for 5-6 hours over low heat. We take out the vegetables from the pan after one hour of cooking.

3. 30 minutes before readiness, add the remaining products. We take out the meat, cook the broth for another 15 minutes. We filter the broth.

4. We disassemble the meat into fibers, do it with our hands to feel and remove all the bones.

5. Put decorations on the bottom of the mold; chopped olives and greens can be used as decoration.

6. Put the meat into the mold, fill it with broth. In this form, leave until completely cooled, after which we put it in the refrigerator for several hours.

7. Before serving, put the jelly on a plate, turning the form upside down. If you followed all the points in the recipe, then the pork leg jelly will be elastic, keep its shape well and not melt at room temperature.

Delicious, fragrant, transparent jelly is ready, you can start the meal.

A hearty appetizer will be a great decoration for the festive table.

For cooking, you will need the following set of products:

• beef - 0.5 kg;
• processed pork legs - 1.3 kg;
• bulb - 1 pc.;
• carrot - 210 g;
• garlic - 2 cloves;
• laurel leaves, pepper, salt - optional;
• greens - used for decoration.

Cooking steps:

1. We wash the meat with water, put it in a saucepan, fill it with water so that the water completely covers the meat. We turn on the fire, wait for the boil and remove the foam.

2. Reduce the heat, cover the pan with a lid, leave it in this position for 5 hours. Salt, pepper the broth, add vegetables and bay leaf, continue to cook for another 60 minutes.

3. Remove vegetables and meat from the broth and set aside on separate plates, leave the broth to cool. Strain the broth through a fine sieve.

4. We cut, sort and cut the meat, which will be added directly to the jelly. Use only the pieces that you are going to eat.

5. We see fat on the surface of the broth, it must be removed. If you leave it, then a thick white layer of frozen fat forms on the surface of the finished frozen jelly.

6. Combine the meat with the broth, leave a small amount of meat for decoration. Stir and put back on the hot plate.

7. Let the broth boil and turn off the fire. Pass the garlic through a press.

8. Cut the carrots into thin circles or flowers, transfer it to the form, and the greens there too.

9. Fix the decoration with the remaining meat so that it does not run away anywhere.

10. Pour the meat with the broth into a mold with a ladle, let it cool and put it in the refrigerator overnight.

11. Before serving, the layer of fat formed on the surface must be removed. It not only spoils the appearance, but also does not taste very good.

12. We shift the jelly to the surface, decoration up.

Serve cold, garnished with fresh herbs and vegetables. Do not forget about mustard and horseradish, these two seasonings are the best friends of real homemade jelly.

Beef jelly prepared according to this recipe is an independent dish, in this case you do not need to add gelatin. The jelly will harden on its own if cooked from the right part of an animal carcass, such as pig ears, tails or legs. For beef jelly the most commonly used part of the leg, which is called a motolyga (motor ski). This is essentially a knee with a joint, it is the articular tissues that make it possible to make a thick, well-setting broth. After all, this is exactly what you need for jelly. The taste of beef, of course, will be different from pork. The characteristic smell and taste of beef and veal will give the jelly its properties. The color of jelly will also be darker, as it happens with beef broth. In my example, I will show how to make jelly with meat ground in a meat grinder, but you can also make large pieces by cutting the meat with a knife or disassembling the pieces into fibers. Choose according to your taste.

Ingredients:

• beef motor ski (part of the leg with the joint) - 1 kg;
• beef - 300-500 g;
• onions - 2 pcs;
• carrots - 1 pc;
• garlic - 1-3 cloves;
• peppercorns, salt - to taste.

Recipe:

1. Pour the meat with water, after boiling, drain the water. Fill with new water, send the peeled vegetables there and cook the meat for 5 hours. Remove the foam when boiling, this will help keep the broth, and subsequently the jelly, transparent.

2. After an hour of cooking, remove the carrots and onions from the pan so that they do not overcook. Continue cooking meat. When ready, take out and separate the meat from the bones. We pass boiled meat and garlic through a meat grinder.

3. Pour the chopped meat with strained broth and mix, evenly distributing. Salt to taste and add ground black pepper.

4. Cool the beef jelly, put it in the refrigerator until completely solidified. The container in which it will solidify is best covered with a lid, and if not, then with cling film.

The jelly is ready, decorate it with greens and serve it to the table. Cut into portions and serve with hot spices and sauces. Bon appetit!

People who have little time can cook jelly according to " lazy recipe". The entire cooking process will take no more than 1 hour. Preparing such a jelly is very simple, the main difficulty is to find a really high-quality stew. Ideally, you need to use stew home cooking, the quality of store products should be verified in advance. Since the stew itself does not have the properties necessary for thickening the jelly, she will have to help with this. Ordinary gelatin will come to the rescue, which will give the desired jelly-like consistency.

Products:

• beef stew - 300 g;
• onion - 2 pcs;
• carrots - 1 pc;
• gelatin - 20 g;
• water - 1 l;
• peppercorns - ½ tsp;
• salt - 1 tsp

Cooking:

1. Pour gelatin into a bowl and dilute it, as indicated in the instructions on the package. Set aside to swell.

2. Transfer carrots, peppers, onions to a saucepan and fill with water, it will take 500 milliliters. Turn on the burner, cook the vegetables for 10 minutes.

3. We take out large pieces of meat from the stew and cut them, put them in a mold. Pour the rest of the contents of the jar into the broth. Cook for 25 minutes.

4. We filter the broth through a sieve and combine it with swollen gelatin. Stir and pass through a sieve again.

5. Cut boiled carrots into circles. We take 3 circles, cut in half and send them to the meat, sprinkle with dried green onions.

6. Fill the stew with broth. Close the container with a lid, after complete cooling, put it in the refrigerator.

At first glance, the combination of stew and gelatin may seem unusual, but the simplicity of cooking is now appreciated. To taste jelly from stew, cooked according to quick recipe, does not differ from the classical one.

Another decoration of the festive table can be a jellied meat that looks like ham. The taste of ham is soft and tender, an excellent option cold appetizer, no added preservatives.

Products:

• pork knuckle - 3 pcs.;
• pig ears - 6 pcs.;
• pork leg - 2600 g;
• pork neck with bone - 1.8 kg;
• onion - 250 g;
• celery stalk - 600 g;
• garlic, salt, laurel, peppercorns - according to preferences.

Cooking:

1. We put the pork in a saucepan, add water, turn on the burner. If there is stubble on the handlebar and ears, shave it off with a disposable razor.

2. After boiling, put the pork in a colander, rinse with running water. Thus, we remove the scale from the meat.

3. We shift the clean pork into a saucepan, add onion, celery to it, and fill it with water. Turn on the fire, remove the scale with a slotted spoon.

4. Cover the pan with a lid, let the meat cook at a slow boil for 4-4.5 hours. An hour before the end of cooking, add chopped garlic, as well as salt and spices.

5. Remove the boiled pork from the broth, cool. The pulp is separated from the bones, ears.

6. Strain the broth through cheesecloth.

7. The form must be wrapped with cling film. Put the ears in the form, followed by the prepared meat and rich broth.

8. Using a fork, distribute the broth throughout the form. Up we wrap the ears, wrap with a film. We put the form under pressure. We send it to the refrigerator so that our ham freezes.

9. Before serving, cut into slices like regular ham.

We lay out the pieces of the finished jelly beautifully on a plate. Decorate with vegetables and lettuce leaves and serve on the festive table with mustard and horseradish. Very tasty and appetizing looking!

There is nothing difficult in preparing jellied meat in a slow cooker, just put all the ingredients in a bowl, set the desired program and the dish will be cooked overnight. After that, you need to remove the dish from the mold and cool it.

You will need:

• pig's ear - 1 pc.;
• pork hoof - 1 pc.;
• pork knuckle - 1 pc.;
• chicken legs - 2 pcs.;
• onion - 130 g;
• carrots - 80 g;
• salt - optional.

Cooking:

1. We put the parts of pork and chicken thoroughly washed and cleaned of bristles into the multicooker bowl. Very large pieces cut into pieces.

2. Cut the onion into two parts, it is not necessary to peel it, send it to the bowl. Onion peel will give the jelly a bright beautiful color. We divide the carrot into 3 parts, move it to the meat.

3. Pour water into the bowl so that it completely covers the food. Salt the meat, close the lid of the multicooker. We turn on the “jelly” or “stewing” mode, in this mode, by default, the meat is cooked for 6 hours.

4. After the time has elapsed, he takes food out of the bowl. The meat is separated from the bones and passed through a meat grinder.

5. Strain the broth through a fine sieve. Combine the chopped meat with the broth, add your favorite seasonings, stir.

We turn on the "soup" program and bring the jelly to a boil. Then turn off the slow cooker and add fresh garlic squeezed through the press.

6. Cool to room temperature, pour into molds and put in the refrigerator until completely solidified.

Even novice housewives can cook delicious jelly in a slow cooker. The meat will not burn, if all the water boils away the cooking process will stop. During the time while cooking is in progress, you can safely go about your business or go to bed, setting it up for the night.

Ready-made jelly is perfect as an appetizer for the festive table.

How to cook delicious jelly pork and chicken

For a delicious jellied meat, it is necessary to use only fresh meat, meat that has been frozen will not work. If desired, the chicken can be replaced with turkey neck. A mixture of pork and chicken gives a very tender and pleasant taste, the jellied meat will turn out light and transparent.

Ingredients:

• laurel leaf - 4 pcs.;
• pork leg - 600 g;
• pork on the bone - 0.5 kg;
• chicken leg - 1 pc.;
• salt - 2 tsp;
• peppercorns - 13 pcs.;
• onion - 140 g;
• garlic - 25 g.

Recipe:

1. Put the meat and onions in a saucepan, pour 4.5 liters of water.

2. We send the pan to the fire, cook over high heat until boiling, then reduce to low. After 3 hours, salt, pepper and add bay leaf. We take out the chicken from the broth, it will cook before the pork.

3. We take out the meat when it is ready, let it cool down, cut it into small pieces. We do the same with chicken.

4. Finely chop the garlic and put it on the bottom of the mold. We lay out the meat in forms. If the meat is not salty, add salt to it.

5. Onion lovers can cut it up and add it to the meat.

6. Fill the molds with broth, let it cool and put it in the refrigerator overnight.

The next day, pork and chicken jelly is completely ready. It will become elastic and soft at the same time and at the same time very tasty. Bon appetit!

Festive pork and turkey jelly - video recipe

I suggest you look at another recipe for making jellied meat. This time, the pork meat in the dish will be accompanied by a turkey, from which we use a wing. And for a beautiful festive serving, we will make beautiful flowers on the surface of the jelly from boiled eggs and carrots. It is pleasant to put such a jellied meat on a festive table on New Year and hear praise from all the guests and household members.

Now you know how to cook the most delicious jelly. In this case, you do not need to have special culinary skills, the main thing is to be patient and time. Good luck with your culinary experiments!

Today, jelly is an obligatory attribute of any festive feast. But not everyone knows that the history of this dish goes back several centuries. It has been brewed since the 16th century. In the northern regions of our vast country, it is called jelly. Southerners use the name "jelly" to a dish cooked from pork legs with the addition of beef on the bone, pork, chicken or turkey meat. It is important that the recipe contains a sufficient amount of ingredients containing gelling agents. Those who infrequently cook this dish have legitimate questions: "How much to cook jelly, if you use different types meat?" and “Is it possible to cook jelly in a pressure cooker or slow cooker?”

Secrets of a delicious dish

Not every housewife manages to cook a delicious and appetizing jellied meat. A dish where pieces of meat are visible through a frozen golden-transparent broth is the aerobatics of a real craftswoman. To make it a success, you need to know a few important secrets of its preparation.

1. A prerequisite for any jelly recipe is the presence of pig legs in it. It is they that contain a lot of gelling agent, which is a guarantee that the dish will harden well. Each housewife has her own recipe for jelly and adds other types of meat according to her taste. Beef legs and head have excellent gelling properties. But someone prefers to use beef meat on the bone. Others give their preference to chicken or turkey meat, trying to reduce the calorie content of this hearty dish.

Legs, pieces of beef, shank, turkey, chicken must be fresh and good quality. Otherwise, it will not be possible to cook a delicious jellied meat.

Advice! For jelly, it is better to take homemade or farm meat. Those who have tried to cook this dish from imported products know that the broth from them turns out to be whitish. When frozen, it looks completely unappetizing.

2. To get rid of the remnants of gore and soften the skin of the shank and legs, meat products should be soaked in cold water for several hours. Usually this is done at night. Chicken and turkey meat do not need to be soaked. In the morning, the skin is cleaned of dark spots left after the tarring procedure, and all the meat is washed well. Now it can be put to boil.

3. Experienced housewives prefer to drain the first water after boiling. Of course, you can simply remove the resulting foam with a slotted spoon. But then there will be no guarantee that the broth will turn out transparent. In addition, this procedure will remove the specific greasy smell and significantly reduce the calorie content of the finished dish.

4. Spices and salt should be added after about five hours of cooking. As the aspic boils, the water evaporates. If you salt the broth early, then by the end of cooking it can become overly salty. And the smell of spices and vegetables will disappear.

On a note! Onions should not be peeled. You just need to rinse it with running water and put it in the cooking dish. The broth will take on a beautiful golden hue.

5. Disassemble the meat for jelly after it has cooled down. In order not to miss small bones (especially for turkey necks), it is better to cut it with a knife. Cartilage and pieces of skins are also cut into small pieces. Garlic must be crushed with a garlic press and mixed with meat. The finished meat platter is laid out in molds and poured with strained, slightly cooled broth.

6. After the jelly has cooled to room temperature, it is placed on the middle shelf in the refrigerator. After five to six hours, the dish will harden.

Traditionally, aspic is boiled in large saucepan. But you can cook it in other ways: in a pressure cooker or a slow cooker. It also has its own secrets. And it will take much less time.

The traditional way of cooking

In a pressure cooker or slow cooker, you can cook a small amount of jellied meat. But many housewives prepare thoroughly for the holidays, so they use a large pot for this purpose.

The standard proportions are approximately as follows: for a couple of pork legs, with a total weight of approximately 700 - 800 grams, one and a half kilograms of other types of meat products are required. For this purpose, pork knuckles, turkey necks, chicken legs, pieces of beef on the bone are suitable.

For your information! Pieces of chicken or turkey can not be immediately put into the pan, but after three to four hours. More tender poultry meat cooks faster and also begins to separate from the bone faster.

Boil jellied meat should be on low heat for five hours. The resulting foam must be removed with a slotted spoon. After this time, you can add vegetables, spices, salt. Now the jelly remains to cook for another one and a half to two hours. During this time, the meat should begin to separate well from the bone.

Meat cuts should be pulled out of the broth and cooled. Throw vegetables away. Now you need to carefully remove all the bones, and cut the meat into slices and arrange in shapes. The filtered cooled broth is carefully poured over the meat. Upon reaching room temperature, the jellied meat is removed in the refrigerator for solidification.

For those who prefer to cook jelly in the traditional way, it takes several hours to cook it. But, unlike jellied meat cooked in a slow cooker or pressure cooker, it is easy to control the taste and color of the broth.

Cooking in a pressure cooker

Delicious and rich jellied meat is obtained in a pressure cooker if it is cooked from a pork knuckle with the addition of beef. Pre-soaking meat products for 10 - 12 hours and cleaning the shank are required.

Pieces of shank and cold cuts are placed in a special bowl. All this is filled with water in the amount of 1.5 liters. Salt and spices are added immediately. The pressure cooker has a valve that must be closed. Next, the "Jellied" mode is turned on. Cooking time is about one and a half hours.

If you cook jelly in a pressure cooker from a shank with the addition of a turkey or chicken, then you can set the "Stew" mode, and the cooking time will be reduced to 45 minutes.

The broth in a pressure cooker does not always turn out perfectly transparent. To remedy the situation, you should pour the liquid into a small container and let it cool. Pour a little vinegar and beaten egg white into it. The rest of the liquid is brought to a boil and the resulting mixture is poured into it. Now everything should be well filtered. Meat products and broth are ready to complete the dish.

Cooking in a multicooker

You can cook jellied meat in a slow cooker in the same way as in a pressure cooker. Pieces of shank, beef, turkey, chicken are placed in a special bowl. Spices, vegetables and salt should be added immediately. In the multicooker, turn on the "Extinguishing" mode. Time from start to finish of cooking requires at least 6 hours.

Cooking jelly in a slow cooker is preferred by those who are used to cooking in small portions. Of course it's convenient. However, this method also has several disadvantages. In a slow cooker, pieces of shank, beef, turkey or chicken should be very small. It's hard to put the legs in there. If you cook aspic in a slow cooker, the quality of the broth is difficult to control.

Don't be afraid to try new jelly recipes and enjoy your meal!