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

The content of the article

---

• How to cook jellied meat in a slow cooker
• Jellied recipe in a slow cooker
• Jelly in the slow cooker – recipe
• Jellied pork legs – recipe in a slow cooker
• Jellied beef in a slow cooker
• Slow Cooked Chicken Recipe
• Jellied turkey in a slow cooker
• Jellied chicken legs – recipe in a slow cooker
• Jellied pork shank in a slow cooker
• Jellied meat in a slow cooker with gelatin
• Pork jelly in a slow cooker
• How to cook aspic in a slow cooker – chefs tips

---

A wonderful, traditional for the festive table, appetizer came to us from France. Jellied meat should boil for a long time, the cooking process is long, so the dish is rarely present in the daily menu. A slow cooker with a spacious bowl helps solve this problem..

How to cook jellied meat in a slow cooker

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

• put meat products, root vegetables, onions and spices in a bowl;
• pour water, turn on the desired mode, let it boil, remove the foam;
• boil for about 5 hours;
• remove everything from the bowl, strain the broth;
• grind meat ingredients, arrange in tins;
• pour broth, cool, remove in the cold.

Jellied recipe in a slow cooker

• Cooking time: 7.5 hours (and set time).
• Servings Per Container: Random.
• Calorie dishes: 72 kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: medium.

Wonderful cold will come from a set that includes different types of meat: chicken, pork, beef. A simple step-by-step recipe for cooking jelly in a slow cooker is similar to a similar dish of pork shank. As gelling components in jelly, instead of pork legs, chicken legs, necks, pork ears or beef tail can be used.

Ingredients:

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

Cooking method:

1. Pour cold water on the legs, let stand for an hour. Rinse with warm water, scrape off the top layer of skin.
2. Chop the chicken, cut the beef into pieces.
3. Boil the legs on the “Extinguishing” mode for 2.5 hours.
4. Add chicken, beef, peeled root vegetables, onion with husk. Salt, cook on the “Stew” mode for another 5 hours.
5. Take everything out of the bowl, strain the broth.
6. Cut the meat with a knife, free the legs from the stones and pass through a meat grinder with a half portion of meat. Add chopped garlic.
7. At the bottom of the forms put greens, mugs of carrots, meat. Gently pour the broth, allow to cool, remove to cold.

Jelly in the slow cooker – recipe

• Cooking time: 180 minutes (and freezing time).
• Servings Per Container: Random.
• Calorie dishes: 76 Kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: medium.

It is difficult to imagine winter feasts without jellied meat; it is rightfully included in the top three of the most popular dishes. But the classic meat aspic has one drawback – high calorie content. This problem is easily solved if you cook jelly in a slow cooker from fish. Another plus of this aspic is the low cost of the finished dish. Step by step recipe with photos can be found on the Internet.

Ingredients:

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

Cooking method:

1. Cut at the head of the gills, rinse the fish well under running water.
2. Peel the carrots, peel the onion from the onion.
3. Fold everything into a slow cooker, add spices, pour water (its level should be a couple of centimeters higher than the contents), salt. Turn on the “Extinguishing” mode, set the timer for 2 hours.
4. Select all the bones from the fillet, cut into several pieces, put on a stove to cook or cook using a slow cooker. Let the fish cool, divide the pulp into pieces.
5. Spread parsley branches, thin slices of lemon, canned peas according to the tins.
6. Put fish pieces, pour in a clear broth, remove in the cold.

Jellied pork legs – recipe in a slow cooker

• Cooking time: 6 hours (and time for solidification).
• Servings Per Container: Random.
• Calorie dishes: 191 kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: medium.

It’s easy to cook classic jelly from pork legs in a slow cooker, you just need to know a few secrets. Legs before laying must be burnt on all sides above the gas, and then be sure to soak for 2-3 hours in cold water. After that, you should scrape the skin well with a knife, remove the dirt and rinse well again. Instead of pork, leaner meat can also be used..

Ingredients:

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

Cooking method:

1. Put meat and legs in a slow cooker, add whole carrots and onions, allspice peas and bay leaves, add water, salt. Cook for 5 hours.
2. Take out the meat, strain the broth, try: if necessary, add salt and pepper.
3. Cut the meat, return to the bowl to the broth, let it boil.
4. In the prepared form, spread the garlic, herbs. Pour all the broth, allow to cool. Send to the fridge.

Jellied beef in a slow cooker

• Cooking time: 6 hours (and time for solidification).
• Servings Per Container: Random.
• Calorie dishes: 189 kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: medium.

Traditionally, cold is cooked from pork, it turns rich and fat, but there are people who can not eat this type of meat for medical reasons or religious beliefs. How to cook aspic, if you do not want to deny yourself such a delicious dish? The solution is simple – cook beef jelly in a slow cooker according to your home recipe. After solidification, the dish takes on a beautiful straw color.

Ingredients:

• calf tail – 1 pc.;
• beef pulp – 0.5 kg;
• skeleton from a whole chicken – 1 pc.;
• onions – 2 pcs.;
• garlic – 1 head;
• ginger – 15 g;
• salt to taste.

Cooking method:

1. Cut the beef tail into pieces, put it together with the chicken ridge, peeled onions and half the head of garlic in a slow cooker, season with ginger, salt.
2. Install the “Extinguishing” program, turn on the timer for 3 hours, let the liquid boil, remove the foam. After the program, put the beef, cook another 2 hours. Get the meat ingredients, leave the broth in heating mode.
3. Chop the remaining garlic into thin slices. Separate the meat from the vertebrae. Cut or slice the beef into fibers, mix with garlic, arrange into shapes.
4. Strain the boiled broth, gently pour the meat layer, let stand for an hour. Remove for further freezing in the refrigerator, and in the winter – onto the balcony.

Slow Cooked Chicken Recipe

• Cooking time: 5 hours (and time for solidification).
• Servings Per Container: Random.
• Calorie dishes: 101 kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: medium.

You can cook jellied meat in a slow cooker from chicken without meat additives. Historically, in Russia it was customary to use a rooster for cooking a jellied carcass of a rooster. For cooking other dishes, its meat is unsuitable, as it requires a long cooking. It is better to cook from a whole poultry carcass with head and paws. You have to spend extra time preparing it, but the end result is worth it – the dish will turn out to be rich, aromatic.

Ingredients:

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

Cooking method:

1. Process the carcass of the bird, chop into pieces, put together with pepper and onion in a slow cooker.
2. Pour water, salt, put the “Extinguishing” mode, set the timer for 4 hours. After 3 hours add carrot.
3. Remove meat, carrots and onions from the broth. Pass garlic through a press, let the broth boil again.
4. Cut the meat into pieces, lay on the bottom of the trays, arrange in circles of carrots. If you wish, you can still put egg circles and sprigs of greens.
5. Dissolve gelatin in a small amount of hot broth, pour into the bowl to the rest of the liquid.
6. Pour the broth into meat trays, remove in the cold.

Jellied turkey in a slow cooker

• Cooking time: 6 hours (and time for solidification).
• Servings Per Container: Random.
• Calorie dishes: 95 Kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: medium.

For those who are worried about their appearance and control the calorie content of food, a recipe for aspic from turkey in a slow cooker is suitable. The poultry broth of this bird is considered to be dietary, low-calorie. Compared to chicken, it is more rich, well-gelled without additional additives. The wings and drumsticks contain a lot of meat, so the jellied meat is dense and thick.

Ingredients:

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

Cooking method:

1. Pour 1-1.5 liters of water into the pan, put paws, bring to a boil on the stove, remove the foam, simmer for 2.5 hours over low heat..
2. Simultaneously cook in a slow cooker for 5 hours in the “Stewing” mode parts of a turkey (drumsticks, wings) with onions, celery and carrots.
3. Strain both broths in one bowl, salt to taste.
4. Separate the meat from the seeds, sort into fibers, mix with chopped garlic, arrange in trays. Add, at will, 2 tablespoons of Madeira for flavor, pour in the broth, remove to a cold place.

Jellied chicken legs – recipe in a slow cooker

• Cooking time: 6 hours (and time for solidification).
• Servings Per Container: Random.
• Calorie dishes: 215 Kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: medium.

Do not think that chicken legs are just a delicacy for four-legged family members. They contain a whole complex of B vitamins, trace elements and a large amount of collagen, which is useful for joints, hair, nails and skin. From them you can make a budget option for a delicious jelly. It’s easier and faster to cook chicken pork jelly in a slow cooker.

Ingredients:

• chicken paws – 0.5 kg;
• legs – 0.7kg;
• garlic – 5 cloves;
• salt to taste;
• ground ginger to taste;
• carrots (average) – 1 pc.;
• onions – 1 pc.;
• bay leaf — 3 pcs.;
• whole black pepper – 8 peas.

Cooking method:

1. Fold the legs and processed paws into a slow cooker, add the onion in the husk, add salt and pour water. Set the time in the “Extinguishing” mode 5 hours.
2. After 3 hours of cooking, put peeled carrots, peas of pepper and bay leaf.
3. Take out carrots, meat and legs, take meat into fibers.
4. Return the meat to the slow cooker, turn it on and let the broth boil, add ginger powder. Remove the meat with a slotted spoon and arrange it in forms, along with slices of carrots and chopped garlic. Pour in all the broth, cool, remove for freezing in the refrigerator.

Jellied pork shank in a slow cooker

• Cooking time: 6 hours (and time for solidification).
• Servings Per Container: Random.
• Calorie dishes: 128 kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: medium.

A nourishing jelly from a shank in a slow cooker with delicate jelly of a frozen, rich broth will be the decoration of a festive table – guests will definitely appreciate it. This rare cold snack is the first to disappear from the table. When using a frozen shank for cooking jellied meat, it must first be thawed at room temperature, then carefully cleaned.

Ingredients:

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

Cooking method:

1. Place the prepared legs and knuckle in a multicooker cup along with onions and carrots, season with peas of pepper, bay leaf, salt.
2. Pour water into the multicooker to the mark, set the time (5 hours), activate the “Extinguishing” mode. When the contents boil, remove the foam.
3. Chop the garlic. 15 minutes before the signal, remove the meat, vegetables and add garlic with a slotted spoon.
4. The cooled legs and knuckle are divided into meat and bones. Arrange meat slices and mugs of carrots in prepared containers.
5. Let the broth boil again, strain. Gently fill meat with a ladle. Cool.

Jellied meat in a slow cooker with gelatin

• Cooking time: 6 hours (and time for solidification).
• Servings Per Container: Random.
• Calorie dishes: 174 Kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• difficulty of preparation: medium.

Such a filler in a slow cooker can be attributed to the diet, low-calorie type of jelly, if you remove fat and skin before pouring the broth. For aspic they take lean chicken and turkey meat. In this recipe, gelatin is required to guarantee jelly solidification, since chicken and turkey do not contain gelling components.

Ingredients:

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

Cooking method:

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

Pork jelly in a slow cooker

• Cooking time: 6 hours (and time for solidification).
• Servings Per Container: Random.
• Calorie dishes: 228 Kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: medium.

The classic jelly pork in a slow cooker cooked at home is an excellent rich and hearty dish that is well suited for the cold season. For a feast, you can not find a better and relatively inexpensive snack that can prevent severe intoxication! It is also useful for problems with joints and bone fractures, contributes to their rapid fusion..

Ingredients:

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

Cooking method:

1. Prepared meat and shank put in a bowl with onions and carrots, add water, add salt and spices. In the “Extinguishing” mode, cook for 6 hours.
2. Get the flesh, free the shank from the bones, cut everything into pieces, strain the broth.
3. Arrange the meat in equal portions in equal portions, put a piece of carrot on it. Pour the ingredients with broth, send to the cold.

How to cook aspic in a slow cooker – chefs tips

Before you cook delicious cold in a slow cooker, it is worth familiarizing yourself with some of the secrets of professional chefs:

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