How to learn how to cook delicious jellied meat with gelatin jellied meat with gelatin 🥣

Kitchen appliances and utensils: stove, pan, knife, garlic press, jellied molds, slotted spoon or spoon, gauze, several bowls.

Ingredients

Step cooking

1. First, rinse the meat well - 2 chicken legs and 2 chicken fillets. It is not necessary to let the meat dry, since you will still fill it with water. Place the pan on the stove and put the chicken meat in it. Pour chicken into drinking water. Start with 1 liter. Water should cover the meat completely, and rise above it by 1 cm. If a liter is not enough, you can add some more water. However, do not overdo it.
   
2. Let the water boil and if you want to get a clear broth, completely drain all the water from the pan and rinse the meat. But this stage can be skipped. Peel vegetables - onions, carrots and garlic. Rinse them under running water. Leave the onion whole, only the tail do not forget to trim. Cut the carrots into long bars (actually cut lengthwise into four parts and divide the long strips in half). Leave the garlic clove intact. In a pan with meat, put all the vegetables - onions, carrots and garlic, and again pour 1 liter of water.
   
3. When the water begins to boil, make a fire to a minimum and cook chicken for about one hour. Periodically lift the lid and remove the foam with a slotted spoon (or ordinary spoon). This must be done, otherwise the broth will be cloudy. At the end of one hour, add 1 tbsp. To the broth. l salt, 2 bay leaves and 10 peas of black pepper.
   
4. After this, the broth should boil for another 10 minutes over low heat. Remove the broth from the heat and let it brew for about half an hour at room temperature. During this time, it will cool slightly, but not critically. After 30 minutes, remove the chicken legs and fillet from the broth.
   
5. Divide each piece into small pieces. This is done by hand. Put them on the bottom of the molds (pails) for jellied meat. If there are no such forms, you can take ordinary bowls or small salad bowls. The meat layer should be up to the middle of the form (although it is better to focus on your taste). Now take care of the broth. Fold the cheesecloth several times and strain through it the broth from all the contents.
   
6. Squeeze 2 cloves of garlic into a clean broth and add 35 g of gelatin. If the gelatin does not dissolve well, heat the broth a little, but do not boil
   
7. Pour the meat in the molds into the broth.
   
8. Cover the molds with lids or cling film. Set the jellied meat to harden for 10-12 hours.
   
9. After the appointed time, your aspic is ready, and it can be served at the table.
   

Video recipe

To see the process of making quick aspic with gelatin, see this video recipe. In it you will see the secrets of obtaining a transparent and beautiful broth, as well as hear general recommendations for cooking jellied meat.