Jellied turkey necks without gelatin. How to properly cook turkey jellied meat

Turkey jellied meat is a simple dietary dish with an exquisite taste. The broth is light and melting, and the meat is very tender.

Sometimes jellied meat that does not use gelatin does not harden well. If you add such a product to the broth, you can be sure of a good result.

Compound:

gelatin – 25 g;

garlic – 3 cloves;

greens – 0.3 purchased bunch;

onion (small) – 1 pc.;

turkey (it’s better to take breast) – 600 g;

pepper, salt;

carrots – 90 g;

peppercorns – 5 pcs.

Cooking steps:

Thanks to gelatin, the jellied meat will harden well. You can take fillets without skin and bones to make it more convenient to distribute the finished meat on plates.
Pour cold drinking water over the pieces of meat.
Add whole carrots and onions, salt, and peppercorns to the meat.
Periodically remove the foam from the surface of the broth so that the liquid remains clear.
You can add a little water if it has boiled too much. Cook the dish over low heat.
Cook the turkey until tender for at least 4 hours.
The vegetables will be ready in half an hour. After this they are taken out. The boiled onion is thrown away: it has “gave away” its juices. Cool the carrots and chop them into circles.
The drained broth is freed from pieces of meat and vegetables using gauze. It's better to fold it several times.
Gelatin is introduced into the liquid part, which should completely dissolve
.
The carrots are distributed at the bottom of the plates in which the jellied meat will harden.
Place meat on top, cut into neat slices or divided along the grain into pieces.
Sprinkle with garlic slices.
Place lemon slices on a plate (as a decoration and for sourness).
Pour broth with gelatin over everything, sprinkle with chopped herbs.
Leave the dish to harden for several hours (check the density of the broth periodically).

Jellied meat with gelatin is a traditional version of the dish. It is considered a base into which other ingredients can be added - various vegetables, other types of meat, herbs.

Classic turkey jellied recipe without gelatin

Time: 12 hours
Number of servings: for 5 persons.
Calorie content of the dish: 67 kcal per 100 g.
Purpose: for a snack.
Cuisine: Russian.
Difficulty: medium.

Turkey jellied meat without gelatin is indicated for rehabilitation after fractures and sprains. Its broth has a pleasant golden hue (pictured) and aroma. The abundance of digestible protein makes it possible to use the dish for general strengthening of the body.

Ingredients:

turkey thighs – 3 pcs.;
chicken feet – 3 pcs.;
carrots – 2 pcs.;
onion – 3 onions;
garlic – 7 cloves;
allspice – 10 peas;
salt – 6 tsp;
water – 5 l;
bay leaf – 5 pcs.

Cooking method:

Rinse the ingredients, set to simmer, and after boiling, reduce the heat to low. Cook for 3.5 hours until the meat begins to soften.
Remove the meat, add salt to the broth and boil.
Place the chopped meat into molds, pour in the strained broth, and cool.
Place in the refrigerator overnight. Serve with herbs, mustard, horseradish.

How to make without gelatin

Turkey drumsticks contain a large amount of fat and collagen, which helps the aspic set.

Therefore, making jellied meat without gelatin will not be a problem.

It is enough to prepare:

1 drumstick;
1 neck;
onion;
2 medium carrots;
salt and spices.

To prepare turkey jellied meat without gelatin, follow a simple algorithm:

Meat ingredients are poured into 4 liters of water, into which salt, spices, onion and 1 carrot are also added.
The future jellied meat is cooked for 4 hours, after which the broth is filtered, and the meat, disassembled into small pieces, is put into containers.
The turkey meat, on which slices of the remaining carrots are laid out for decoration, is poured with broth.
After a night in the refrigerator, the aspic is served.

Turkey neck

Time: 12 hours
Number of servings: 4 persons.
Calorie content of the dish: 70 kcal per 100 g.
Purpose: for a snack.
Cuisine: Russian.
Difficulty: medium.

Turkey neck jellied meat is a natural dish that can be considered a representative of proper nutrition. The average calorie content allows you to use jelly as an independent meal, which leads to savings on the preparation of other components of the daily diet.

Ingredients:

turkey neck – 2 pcs.;
onions - 1 onion;
parsnip root – 1 pc.;
carrots – 1 pc.;
allspice – 3 peas;
cloves – 1 bud;
bay leaf – 2 pcs.;
water – 1.5 l;
parsley - a bunch.

Cooking method:

Wash the necks, cut into 3-4 parts, add water, and place on the stove.
Add whole roots, washed onion with peel, spices.
After boiling, skim off the foam, reduce heat, and cook at low intensity for 2–3 hours. If the liquid boils away, you need to add boiling water, but so that at the end no more than 500-600 ml of liquid remains.
At the end, add a bunch of parsley and cook for 5 minutes.
Remove the meat from the broth, cool, separate from the bones, place in molds, and pour in the broth.

With Chiken

Time: 12 hours.
Number of servings: 10 persons.
Calorie content of the dish: 68 kcal per 100 g.
Purpose: for a snack.
Cuisine: Russian.
Difficulty: medium.

Turkey and chicken jellied meat is easy to prepare because you don’t need much attention to the process. This option, with the addition of poultry meat, rich in collagen, helps the jelly quickly harden and form a dense, shiny surface.

Ingredients:

turkey breast – 4 kg;
chicken meat – 500 g;
chicken feet – 1 kg;
water – 5 l;
bay leaf – 2 pcs.;
garlic – 2 cloves;
onion – 1 head;
allspice – 5 peas.

Cooking method:

Pour water over the ingredients and cook over low heat for 5–6 hours. During the process, add salt, spices, unpeeled onions and garlic.
Separate the meat from bones and skin, cut it, pour the strained, cooled broth into plates or molds.
Cool overnight in the refrigerator, serve in portioned salad bowls.

Time: 12 hours
Number of servings: 7 persons.
Calorie content of the dish: 80 kcal per 100 g.
Purpose: for a snack.
Cuisine: Russian.
Difficulty: medium

A recipe for turkey jellied meat without gelatin with the addition of pork legs will give the dish a denser texture due to the presence of a sticky substance in the legs. The resulting jelly is rich in large amounts of protein, microelements, and collagen. It is stable even at room temperature.

Ingredients:

pork legs – 1 kg;
turkey wings – 500 g;
beef on the bone – 500 g;
water – 3 l;
bay leaf – 2 pcs.;
garlic – 3–4 cloves;
onion – 1 pc.;
allspice – 5 peas.

Cooking method:

Rinse the meat, add cold water, skim off the foam.
After three hours of cooking over low heat, add spices, salt, and cook for another 2-3 hours.
Remove the meat from the pan, let the broth cool, and let everything cool.
Chop the meat with a knife, arrange in molds, pour in broth. Cool.
Leave overnight in the refrigerator.
Cut into portions and serve with spicy seasonings.

Jellied meat with turkey drumstick and pork legs

If you still can’t resist pork jellied meat, then simply mix the meat from the legs of the pig with the legs of the turkey. Believe me, you won’t soon forget this combination.

turkey drumstick – 1500 g;
pork legs – 1500 g;
dill – 10 sprigs;
onion – 150 g;
carrots – 300 g;
celery – 100 g;
black peppercorns – 8 pcs.;
bay leaf – 3 pcs.;
garlic – 8 cloves.

Time limit: 13 hours.

Calorie content: 124 Kcal.

Pork legs need to be washed very thoroughly. To do this, take a stiff brush and scrub them under running water. After that, just put them in a large saucepan. Also rinse the turkey and cook along with the legs;
Fill everything with cold water. Place the pan over medium heat and wait until it boils. Skim off all the foam in this process so that the broth turns out very clear;
When the water boils, you should immediately reduce the heat. Peel and cut the carrots into large pieces, and then cut the onion into quarters. Also turn the celery stalks into large pieces, and then add all the vegetables to the broth. You should also add garlic, peppercorns, dill and bay leaf to it. In general, the broth with meat should be cooked for about 6 hours;
Remove vegetables and turkey from the broth. It should be cooled and the meat should be removed from the bones. Cut it into pieces and place it in a mold. It should occupy approximately 2/3 of the form itself;
After this, remove the pork legs from the broth. Salt the broth and strain it. After this, pour the broth over the meat and leave it to harden to the desired state in the refrigerator. After the jellied meat is cooked, the fat film should be removed from it. Feel free to serve this appetizer to the table.

In order to prepare an unusually tasty jellied meat, you should choose those parts of the bird that have a lot of bones and cartilage. It is the neck, wings and legs that will be the ideal pieces for him;
You should not cook turkey jellied meat with only one meat; it also must contain vegetables, such as carrots, onions and herbs. Play with seasonings as you wish.

Bon appetit!

Jellied meat is probably the most popular appetizer at any holiday table and beyond. I cook quite often for my beloved husband; he really likes to enjoy this yummy dish. It’s probably no secret that there are quite a lot of variations in the preparation of this snack. Not long ago, my friend told me a rather unusual recipe for turkey jellied meat, without gelatin. Looking ahead, I’ll say that I liked it so much that I want to show you my recipe with photos step by step so that you can prepare this yummy dish. But then I just wondered what it would taste like? So I went to the market, bought turkey fillet, and when I got home I immediately started cooking. The turkey jellied meat turned out to be very tasty, my husband and I just couldn’t tear ourselves away from it. If you want to surprise your guests with an unusual appetizer, then be sure to prepare this dish. Ingredients:

- 500 grams of turkey fillet,
- 1 carrot, - 1 onion, - 1-2 bay leaves, - a few peppercorns, - water (should just cover the meat), - salt to taste.
Recipe with photos step by step:

Wash the turkey fillet well under running water. Place it in a saucepan and add water until it completely covers it. You can use filtered water to prepare jellied meat. If this is what you drink, then give preference to it and prepare all dishes, from soups to jellied meat. Add salt immediately. After that - a pot of pepper, bay leaf, carrots and onions. Boil the jellied meat over low heat for 3 hours. Be sure to collect the foam after the water boils. You need to cook the jellied meat with a lid. It should not boil too much, otherwise there will be no broth left at all. After 3 hours, remove the meat from the broth, cool it, and cut it. Do the same with carrots. Place carrots and meat in the bottom of a bowl. Then pour in the broth. You can strain it first. When the jellied meat has hardened, you can serve it to the table. Just as simple and easy to prepare

Turkey is a dietary product rich in nutrients. In preparing all kinds of dishes from this bird, almost all parts are used, which makes it waste-free. One of these extraordinary and very tasty dishes is turkey jellied meat, which will come in handy at any table.

Secrets of making delicious turkey jellied meat

To make delicious turkey jellied meat, you can use the advice of experienced housewives:

You should take only fresh ingredients that will give a pleasant taste and color to the dish. Stale products can irreparably damage the organoleptic characteristics. When purchasing frozen ingredients, you need to pay attention to the color - they should have an even light shade without spots or signs of defrosting. Fresh meat has a pleasant sweet smell. If it has an unpleasant aroma, the smell of old fat, then it is better to refuse the purchase.
Before cooking, frozen foods are defrosted and soaked in cool water for an hour. Afterwards they are thoroughly washed and left to cook.
The jellied meat will be tastier if you combine three types of meat in it. Particular piquancy is achieved by adding wild poultry meat to the dish.
Meat components should not have too much fat; a thick layer of congealed lard on the surface of the dish will not make it appetizing.
It is best to use tenderloin or white meat, and for thickening - large legs of an old chicken.
Onions and garlic can be added to the broth directly in the husk - this will prevent them from boiling and give them a golden color.
Salt is added during the cooking process.
To reduce the final calorie content of the dish, you need to remove fat from the broth during the cooking process.
Onions, carrots, celery, parsley, parsnips, and garlic are used as the vegetable part of jellied meat. Vegetables are cooked together with meat. In the first option, the bookmarks are placed in the dish at the very beginning and removed after 1.5 hours. In the second option, they are placed 1.5 hours before the end of cooking.
Among the spices, it is good to use bay leaf, white, black or allspice, cloves, and dill seeds. They are added at the beginning of cooking.
The longer you cook the jellied meat, the richer in taste and aroma it will become, and the stronger its consistency will be.
It is better to disassemble cooled meat with your hands to prevent the smallest bones from getting into the finished dish.
You can add boiled carrots, green peas, eggs, and herbs to the meat and broth. It is better to serve the jelly with lemon slices, horseradish, and hot mustard.

One of the traditional holiday dishes is jellied meat. It can be called jelly or aspic, but the essence does not change. As a rule, jellied meat is usually cooked from pork or beef shins, ears, skins, hooves with the addition of a large amount of fatty meat. But what to do if pork or beef dishes have not taken root in your family? How can you replace pork jelly to make the dish low-calorie, healthy and at the same time tasty?

One of the best solutions would be a recipe for turkey jellied meat. The meat is much leaner than pork, and much healthier than chicken. This dish can be eaten by small children, the elderly, and people who adhere to proper nutrition or a strict diet.

Option 4: Turkey jellied meat in a slow cooker

Another version of jellied meat without gelatin, but it is prepared in a slow cooker. We use different parts of the turkey, always with wings and other bones.

Ingredients

2 turkey wings;
one hip;
2 liters of water;
onions and carrots;
garlic;
spices.

Step by step recipe

Place all the turkey parts into the multicooker bowl. We pre-wash the bird and can cut it for compact arrangement. Throw in a tablespoon of salt, onion and carrots, pour in cold water.

Close the multicooker, set the “Stew” mode and cook the jellied meat ingredients for 6 hours. Open it, remove the bird with a slotted spoon, throw the bay pepper into the broth, let it sit for a while and soak in the aromas, then strain.

It is not necessary to use only turkey for such jellied meat; you can add a little beef or other poultry to it. Pork legs are an ideal addition; with them the broth freezes perfectly.

Cooking rules

To get a traditional rich and very quickly hardening jelly, you have to cook the meat for a long time (from 6 to 12 hours). In such cases, gelatin is not added. If there is not enough time for long-term cooking, if the jellied meat has been cooked for a long time, but has not frozen, then the use of gelatin is allowed. It also helps out in cases where the meat component does not provide enough fat and fat necessary for the jelly to harden on its own.

The turkey jellied recipe requires choosing the right meat. Preference is given to those parts of the carcass that contain more bones and cartilage. It is they, as you know, that help the jelly harden. Wings, neck and legs are considered ideal in this regard.

Today we will offer a choice of several simple but very tasty recipes for turkey jellied meat without gelatin and with its addition. Jellied meat can be cooked either in a regular pan on the stove or in a slow cooker, which will significantly save cooking time.

Spices for color - carrots, onions.

Spices for aroma - peppercorns, bay leaves, cloves, garlic, parsley, dill, mustard seeds, ground coriander, parsnip root, ground paprika, turmeric.

Cooking process

So, we present to you a recipe with a photo of turkey jellied meat step by step with gelatin. To begin with, put all the meat parts that have bones into a large saucepan. Thighs, drumsticks, neck, legs are filled with water. Add a couple of teaspoons of salt, bay leaf and black allspice peas in the amount of three or four pieces. The bulb is peeled and sent entirely into water. Let the jellied meat cook.

Any recipe with a photo of turkey jellied meat will show that the broth from this type of meat does not turn out as cloudy during cooking as, for example, when preparing pork or beef jellied meat. This is what attracts culinary experts to poultry meat, which is becoming increasingly in demand and popular in jellies and jellied meat recipes.

It is recommended to cook poultry meat for about two hours. Clean fillets are then added to the boned parts. Cook for another half hour. We take out the onion, bay leaf, and meat parts. Now you can strain the broth. This is done using the finest sieve or through cheesecloth. When the meat has cooled, separate it into flakes with your hands and add them to the broth. There we also put finely chopped garlic and a little seasoning “for jellied meat”. All that remains is to make the correct “dressing” from gelatin.

How is gelatin diluted?

It is advisable to start preparing the gelatin for the turkey neck jellied recipe in advance, while the meat is still on the stove and cooking. The preparation time for gelatin is from 40 to 60 minutes. After opening the package, pouring the powder into a mug, pour cold, but always boiled, water into it. Mix thoroughly and leave to swell.

Now a small saucepan comes into play. The gelatin will dissolve in it over low heat. Gradually stir the water with gelatin, waiting for the ingredient to completely melt. Bringing the gelatin mass to a boil is strictly prohibited. Once all the granules have dissolved, remove from heat and strain through a fine sieve.

Now you can add the gelling composition to the broth. It is very important not to rush to put it in the refrigerator. You can refrigerate turkey jellied meat (the recipe with photos shows this step by step) only after the dish has completely cooled. When serving, the dish can be decorated with a sprig of fresh herbs, a boiled egg or a piece of boiled meat. If you need a spectacular presentation for your holiday table, we recommend pouring jellied meat into portioned molds.

Cooking process

Store-bought necks should be rinsed thoroughly. Then they are cut into two or three parts to make it easier to place in the pan. Fill the necks with two liters of water and place on high heat. Add a bay leaf, a couple of peppercorns, a peeled onion, two cloves, and a large pinch of salt to the water. Cook the necks over high heat until foam appears. Remove it and reduce the heat to medium.

Cooking time is two hours. After 1.5 hours, add peeled carrots and greens to the broth. After removing from the heat, strain the broth. The meat is removed from the neck and filled with broth. For beauty and additional flavor, you can add boiled carrots cut into slices and a couple of cloves of garlic into the jellied meat.

Leave the jelly to cool at room temperature. As soon as the broth begins to set a little, it means it has cooled down. Place in the refrigerator overnight.

How to cook?

Chicken feet must be prepared before placing in the pan. Firstly, they require thorough rinsing under running water. Secondly, the skin must be removed. Thirdly, it is necessary to cut off the phalanges with claws. The turkey fillet is simply cut into two large pieces.

Place the meat and legs in a multicooker pan and add three liters of water (if volume allows). If the multicooker bowl is designed for a smaller volume of liquid, then slightly reduce the amount of spices and water, and leave the amount of meat the same. Add vegetables.

The onion can be peeled, or you can simply remove the top dusty layers of the peel. Many experienced housewives say that an incompletely peeled onion adds more flavor and color to the broth. Peel the carrots and cut into three parts. We cut the parsnip root into two parts and also add it to the pan with the meat.

In order not to resort to gelatin, you need to cook this jelly for about three hours. Most modern multicookers have a special “jelly” mode, so you don’t have to calculate and monitor the cooking time.

An hour before the end of cooking, add spices to the future jellied meat. Add a bay leaf, a few cloves, peppercorns, a pinch of salt - all in the proportions indicated in the list of ingredients. If your kitchen “assistant” operates in the “jelly” mode, like a pressure cooker, and it is impossible to open the lid until the end of the cooking process, then all the spices are added at the beginning of cooking. If you can lift the lid in the middle of work, then it is better to add aromatic spices in an hour, as the recipe suggests.

After the multicooker has signaled the end of operation, open the lid and remove the meat and spices with a slotted spoon. Now the broth will be easier to strain.

Prepare a beautiful form for jellied meat. Place the boiled turkey fillet, disassembled into fibers, on the bottom. Add a layer of ground garlic mixed with small cubes or slices of boiled carrots. If desired, you can put a couple of large sprigs of parsley in the jellied meat for brighter color and beautiful design. Pour the broth into the mold in a gentle, thin stream so as not to disturb the layers. Jellied turkey fillet and chicken legs freeze perfectly. We wait for the broth to cool down and put the jelly in the refrigerator. After four to five hours the jellied meat is ready. If time permits, you can keep the dish in the cold overnight.

Jellied meat is a dish that housewives prepare not only for holidays, but also instead of main courses for the everyday table. This cold delicacy is loved by basically everyone, but not everyone can prepare it, since you need to tinker with it and make every effort. But we hope that this will not scare you, so we suggest making incredibly tasty jellied meat from pork legs and turkey!

Other preparation and filling options

If you want to make turkey jellied meat using only the meaty parts of the breast, you can make it according to the recipe I suggested, but with gelatin. “Jellied meat with gelatin” will guarantee that the broth will definitely harden.

Using, you can prepare an equally tasty and satisfying beef jellied meat, but the cooking time will need to be increased by 1 or 2 hours.

Today, when many housewives have given their preference to the latest kitchen devices, it is possible to cook jellied meat in a slow cooker, which is very convenient and practical.

Each housewife prepares this dish in her own way, so I look forward to your options for turkey jellied recipes in the comments.

Delicious jellied meat))

A simple, very tasty and inexpensive meat dish made from chicken necks. This cheap jellied meat takes 2.5 hours to cook. Composition of jellied meat with chicken necks

Serves 8-10

Chicken necks (without skin) - 2.5 kg; water - 1.5 l + for refilling (if necessary); onion - 1 piece; allspice - 4-5 peas; bay leaf - 3 pcs.; fresh herbs, salt to taste;

Enameled pan - 4 liters

How to make jellied chicken necks

Beginning (before boiling):

Defrost chicken necks, wash, place in a pan (enamel, 4 liter!);

Pour in water so that it does not reach 3 cm from the edge of the pan;

Boil. Remove foam. Reduce heat to a level that maintains a simmer;

Mix. Check the water level: if it is below the specified level of 3 cm, add, if above, drain a little (stir and check the level every 30 minutes);

Cover with a lid, leaving a small gap for steam to escape;

Cook at low simmer for 1 hour; after 1 hour of cooking:

Add 1 tbsp. salt (pre-salting), onion, bay leaf and allspice;

Continue monitoring the jellied meat, stirring and adding water. Cook for another 1 hour; after 2 hours of cooking:

Add sprigs of herbs (for example: basil, parsley, dill, tarragon);

Cook for another 30 minutes;

At the end of cooking, taste the jellied broth and finally add salt. Disassembly - assembly of jellied meat (1 hour)

Place the necks in a colander and let them drain;

Fill the bottom of the form for jellied meat with broth (2 ladles are enough for a large enamel one) so that the meat that you will put there does not get soggy and retains its juiciness;

Place a portion of necks on a large plate and use CLEAN hands to separate the meat from the bones and place it in the pan;

Pour the broth into the meat through a colander (so that the sprigs of herbs and bay leaves do not get into the jellied meat;

Cool to room temperature;

Place in the cold to harden. In small molds - for a couple of hours, in large ones - for 6-8 hours;

Serve with horseradish, mustard or mayonnaise.

Features of preparing jellied necks and taste

It is very important to maintain proportions. The ratio of water and chicken necks should correspond to the jellied meat recipe. Otherwise it may not freeze. Remember to stir regularly and monitor the water level. Let there be a boiling area 3 cm high from the edge of the pan and enough water so that the necks do not burn. How to disassemble jellied meat from necks Forks and other tools are not needed to disassemble jellied meat. Only clean, skillful hands that remove meat fibers from bones. You sit and think about something of your own, and your hands take apart and put together.))) The resulting meat should be in a layer of broth so as not to dry out. Should you prepare spicy or dietary jellied meat? This recipe for chicken jellied meat makes a dietary dish that is gentle on the stomach, not greasy and healthy.

And for those who like it spicy - at the disassembly stage, you can use a press to squeeze out 1-2 cloves of garlic, mix with chicken meat and then pour in jellied broth.

The taste of jellied meat prepared according to our recipe is more tender and delicate than, for example, jellied meat made from beef or pork legs.

Lemon slices pleasantly acidify the dish))

Jellied meat decoration

If you want to decorate this delicious food, you can take a slice of lemon, boil an egg or boil a carrot. Cut into shapes and place the pieces in a container for jellied meat.

It should be remembered that any greens or vegetables added to jellied meat, during long-term storage, accelerate the souring process.

Additives for jellied meat

You can not add greens, onions and spices at all and combine the necks only with water and salt. In this case, horseradish and mustard will add shades of taste to the jellied meat, which you will use to season the dish when serving.

If you add the onion at the very beginning of cooking, it will gradually dissolve in the broth, giving it an alluring, slightly sweet taste and aroma. If according to the recipe, at the disassembly stage, it will be removed from the broth as having completed its task. How long to store jellied meat

The excellent taste of jellied meat lasts for 2 days. On the third day, it smooths out a little and calms down. So, don't put off tasting it. Which necks are suitable for jellied meat

If you happen to come across duck necks or turkey necks, you can cook a delicious jellied meat according to our recipe from the necks of these birds. What else to cook from chicken necks

In addition to jellied meat, chicken necks can be used in other dishes: simply boil them, having first peeled the skin from them (it is more difficult to remove the skin from boiled ones), and cook both the necks and the skin the same way. 1 hour of cooking is enough for the meat to easily separate from the bones. And then this meat and skin can be used in meat salads (instead of regular chicken or other meat), in stewed potatoes, in soup or meat casseroles (chicken neck casserole recipe). Or you can simply fry the meat and skins from chicken necks with onions and serve this fry with potatoes, rice or pasta. What to do with burnt jellied meat

Recently I was asked what to do if the jellied meat is burnt. Not an easy question. Of course, you need to immediately transfer the unburnt part of it (that is, do not pick out what sticks from the walls of the pan) into a clean pan. I found advice in an old book, I can’t vouch for the fact that it will help (nothing has burned yet, I haven’t tried to use it), but those who have nothing to lose can take a risk. The burnt food in a new pan is covered with a linen cloth (stretched instead of a lid) and the cloth is sprinkled with coarse salt on top. The dish cooks further and the salt on the cloth draws out, catching vapors with a burnt smell - taste.

In general, try to keep an eye on the aspic, he loves attention and care. You can also cook jellied meat with a shank and a piece of meat.

Bon appetit and delicious jellied meat!

Jellied meat, undoubtedly, is associated by most people with the holidays, especially the New Year, where it is one of the main dishes on the table. However, why is it so rare? After all, this dish is not expensive (except, of course, the preparation time is an expense), not complicated, but tasty and extremely healthy! The undoubted merit of jellied meat is that it contains large quantities of collagen, which slows down the aging process and is so beneficial for our connective tissues. In connection with the above, some time ago I promised myself to cook jellied meat as often as possible, with or without reason. I’m starting today to fulfill my promise by making jellied turkey wings.

For jellied meat, we will need four turkey wings, moreover, the part with two bones: it costs less and will give a stronger jelly, because I’m not going to add gelatin - I’ll make do with natural processes.

Wash the wings and place in a pan with cold water. Bring to a boil, then drain this first broth, rinse the turkey wings, fill them again with cold water so that it only slightly covers them, and return the pan to the stove again. Bring to a boil a second time, skim off any foam if any has formed, and add a bay leaf, a few black peppercorns, and unpeeled carrots to the pan.

For the third time, bring everything to a boil, then reduce the heat to almost minimum and simmer over low heat for at least two hours. It is better to add salt to the broth half an hour before the end of cooking.

After the turkey has cooked for the allotted time, remove it from the broth, remove the skin, bones and cartilage, and then chop the meat with a knife.

To the chopped turkey meat add garlic, squeezed through a press, a little salt and freshly ground black pepper. Mix everything thoroughly. Strain the broth through several layers of gauze so that nothing extra remains in it, put the pan with it on high heat and boil so that its quantity decreases several times, and it itself becomes more concentrated. As a result of boiling, I got 200 ml of broth.

We clean the carrots and cut them into rings. At the bottom of a small container we place carrot rings and parsley leaves so that they are turned “wrong” side up, because what is now at the bottom of the container will later, when turned over, be the top of the jellied meat.

Carefully pour a small amount of broth over the carrots and parsley and put it in the refrigerator so that this layer hardens, and it hardens very quickly, because the broth is very concentrated. Now the “top” beautiful layer is ready, and now you can be sure that pieces of meat will not get here and spoil the whole picture.

Place meat with garlic and spices in a bowl.

Pack the meat tightly and fill it with the rest of the broth. Once again we put it in the refrigerator, this time for the night. After standing overnight in the refrigerator, the jellied meat will harden perfectly and will be very homogeneous and dense. To carefully remove it from the mold, just immerse the mold in hot water for half a minute, and then turn it over onto a serving plate. Bon appetit! and health to your joints!

*cooking time does not take into account freezing of the jellied meat in the refrigerator

Cooking time:
PT03H00M 3 hours.
Approximate cost per serving:
50 rub.
Turkey jelly is almost a dietary dish. Jellied meat is distinguished by the abundance of meat in its composition and long-term heat treatment. Turkey is less fatty than pork (a traditional product for jelly), more tender than beef, and tastier than chicken. The jellied meat made from it is tasty and healthy, it restores bone and cartilage tissue.

Step-by-step recipe for making Jellied pork legs and turkey with photo

And we will prepare the dish like this:

Peel the carrot vegetable, wash and cut into large slices.

Peel the onion and wash it.

Place these two prepared vegetables into a wide, large container, and add the pork and turkey legs here, just rinse the meat products thoroughly first.

Next, fill everything with water and boil.

Remove the foam that has formed from the meat, add bay leaf, black peppercorns, turn the heat to low, cover the container with the food and cook for 8 hours. Do not add water under any circumstances.

About 15 minutes after the rich broth is ready, salt it, then turn off the heat, remove the meat and vegetable products from the broth, and let them cool. Chop the parsley and green onions.

If the meat legs have cooled, then separate the meat from the bone and cut into small pieces.

Transfer meat pieces to prepared pans.

Chop the boiled onion and place it on top of the meat.

Place garlic, carrot circles and aromatic herbs on top.

Pour the aromatic broth over everything, cool and place in the refrigerator for 10 hours. That's all, jellied pork legs and turkey are ready, this dish is served with pieces of black bread, horseradish or mustard!

Wing cooking technology

An interesting recipe that, when executed with gelatin, will give an excellent dish with an incredibly appetizing aroma.

You will need:

2 wings;
1 neck
bulb;
carrot;
a bunch of greenery;
parsley root;
a little gelatin;
salt and spices.

Creation method:

The meat is placed in a pan, into which water is poured. It should only slightly cover the ingredients.
The broth is cooked for 1 hour, after which vegetables, spices, salt and parsley root are sent to the container.
When another 2 hours have passed, the broth is filtered.
Gelatin is diluted in 50 ml of cooled liquid.
The meat separated from the bones and carrots are cut into slices, the greens are chopped.
The crushed products are laid out in a mold, where they are poured with broth already mixed with gelatin.
The sudok goes out into the cold.

Turkey neck jellied meat

Don’t rush to leave this page, because below we invite you to learn more about this recipe and advise you to prepare a very tasty and dietary turkey neck jellied meat!
To prepare a cold dish according to this recipe you will need:

Ingredients: turkey necks – 2 pieces; onion – 1 head; parsnip - 1 piece; carrots – 1 piece; allspice – 3 peas; cloves - 1 piece; bay leaf – 2 pieces; parsley – 1 bunch; salt.

And the food is prepared like this:

Immediately wash the necks thoroughly and cut into four pieces.
Transfer them to a container and fill with cool water, put on fire, boil, remove the foam, turn the heat to low and cook for three hours.
After the allotted time, add roots and onions to the broth; do not remove the last dry peel from the onion, just wash it. This way the broth will turn golden.
Add the spices and cook everything together again over low heat for another two hours.
Then add parsley, boil the broth for 5 minutes and turn off the heat.
Take out the necks and let them cool.
Then separate the meat from the bone.
Dissolve gelatin and mix with broth.
Now place the meat in the containers, pour the broth over everything, cool and place in the refrigerator for 5 hours. That's all, the soft, tender and tasty jellied meat is ready!

Enjoy your meal!

Turkey jellied meat: recipe without gelatin

Rinse all the meat well and soak in cold water for 7-8 hours. Drain the water and pour in clean water to cover the meat. Boil. Drain the water again. Rinse all parts of the meat and the pan thoroughly again to remove scale. In general, the better you wash the meat, the more transparent your jelly will be. This is, in principle, the main thing that needs to be done.

Now we put everything in a large saucepan, fill it with water, in the proportion: 2 liters of water per 1 kg of meat (including bones, total weight). Salt to taste. I can’t say exactly how much salt you need. But keep in mind that when you just start cooking jellied meat, it should taste under-salted. The water will boil away during cooking and the dish will become much saltier. I recommend adding 1 tbsp. salt (incomplete). And when the jellied meat is cooked, add salt to taste.

Let the jellied meat simmer on low heat. It should even boil over low heat. This way there will be significantly less foam and the jellied meat will be transparent. I put it on low heat so it barely gurgles. After boiling, remove the resulting foam, add onions, carrots, celery and parsley roots, bay leaves and cook for 6-7 hours. Before the end of cooking, add garlic. I crush the clove with a knife and throw it in whole, boil for no more than 2 minutes with garlic.

When cooked, remove the meat along with the bones. Strain the broth through cheesecloth. Separate the meat from the bones, cut into pieces, place on the bottom of a mold or deep plate. While we were separating the meat, the broth cooled a little. A film appeared at the top. Lightly scoop it up with a spoon. This way the jellied meat will be transparent and without fat. Pepper the broth, add more salt if necessary. Pour into plates to cover the meat well. Decorate as desired with carrots, herbs, etc. Cover each plate of jellied meat on top with another plate, and leave it covered to harden in a cool place.

Turkey jellied meat is ready! Bon appetit!

I've never cooked turkey jellied meat in a slow cooker before. It always seemed like it wouldn't set or the flavor wouldn't be rich enough. It turned out to be in vain, because everything worked out the first time. As a result, turkey jellied meat, which is also considered the most tender and dietary, was appreciated by all family members, and now I will cook it quite often.

To cook the meat for jellied meat, I used a slow cooker, which made the whole cooking process very easy. Only in this case you need to take into account the capabilities of the technology; if you use a regular multicooker, then you need to cook the meat in it for 6-7 hours, but if you use a multicooker-pressure cooker, then the time can be reduced to 4 hours.

And one more important point is the choice of meat products for jellied meat. The most cartilage-rich wings, neck, drumstick, and turkey thigh are suitable for this. This time I didn’t have turkey drumsticks and thighs, so I added a piece of beef with a bone. Experts say that the most delicious jellied meat is obtained by adding turkey legs, but I never decided to use them.

Taste Info Meat snacks

Option 5: Dietary turkey jellied meat with gelatin

Another variation of jellied meat with turkey gelatin, but this dish is presented in a low-calorie version. We take the breast or thighs for him, but be sure to remove the skin. It contains the main fats, which are not always needed and provide extra calories.

Ingredients

1 kg turkey fillet or thighs;
2 carrots;
1 large onion;
1 spoon of butter;
garlic, herbs;
2 tablespoons of gelatin.

How to cook

We don't need to strictly measure the liquid. Just pour in the turkey, cover by 3-5 centimeters, you can even prepare a simple broth and use some of it for soup. We put the bird to cook, do not miss the boiling point. During it, be sure to catch and remove the foam.

Immediately cook the vegetables. We peel the carrots and cut them into two-centimeter pieces, just making pucks. Cut the onion into four parts. Melt the butter, add the vegetables and fry such large pieces until light golden brown. Transfer to a saucepan. Thanks to this technique, the broth will be much tastier and a pleasant aroma will appear. Bring the poultry and vegetables until cooked, add salt 15 minutes before the end of cooking.

Pour about a glass of broth in advance, cool and combine with gelatin, leave to swell. Then melt and mix with three more glasses of broth, salt to taste.

Cut the boiled turkey into pieces, sprinkle with chopped garlic, pour broth with gelatin over the jellied meat and let it harden.

Dietary turkey jellied meat will be more beautiful and brighter if you supplement it with green peas or corn, you can add boiled eggs, as is done with jellied and jellied meats. Such ingredients add variety to the taste of the dish, but do not contain many calories.

Unlike, turkey jellied meat can be prepared without gelatin. Poultry drumstick bones contain enough collagen and fat to set the appetizer without additional thickeners, which becomes especially useful when the latter are not on hand.

Turkey jellied meat without gelatin in a slow cooker

The most dense jellied meat without gelatin is obtained from the neck of a turkey, but there is not a lot of meat in the neck and it is difficult to separate it from the bones, and therefore, together with the neck, we will cook a meaty turkey drumstick.

Ingredients:

turkey drumstick - 1 pc.;
carrots - 145 g;
onions - 175 g;
turkey neck - 1 pc.;
laurel leaves - 2 pcs.

Preparation

Prepare the meats by rinsing the turkey drumsticks and necks and then placing them in a deep pan. After the turkey, add half a carrot, a whole onion and peppercorns. Place a laurel leaf and fill the contents of the dish with four liters of water. Place the bowl with the turkey on low heat and simmer for about four hours. Do not forget to remove noise from the surface, despite the fact that such turkey jellied meat will not come out transparent in any case, removing debris in time will help make the appetizer noticeably cleaner. After time has passed, strain the broth, cool the turkey, and then disassemble. Place the meat in any suitable container and fill with broth. For decoration, place carrot pieces on the surface. Leave everything cool until it hardens.