Jelly turkey jelly without gelatin – the best step-by-step recipes for cooking at home with a photo

The content of the article

• Classic gelatin-free turkey jelly recipe
• Turkey neck
• With chicken
• With pork legs
• Secrets of making delicious turkey jelly

Turkey jelly is almost a diet dish. Jellied meat is characterized by an abundance of meat in the composition and lengthy heat treatment. The turkey is less fat than pork (a traditional jelly product), more tender than beef, tastier than chicken. Jelly from it turns out tasty and healthy, restores bone, cartilage tissue.

Classic gelatin-free turkey jelly recipe

• Time: 12 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 67 kcal per 100 g.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty: medium.

Aspic from turkey without gelatin is indicated during rehabilitation after fractures, sprains. Its broth has a pleasant golden hue (pictured) and aroma. The abundance of digestible protein gives a chance to use the dish for the overall strengthening of the body.

Ingredients:

• turkey thighs – 3 pcs.;
• chicken paws – 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:

1. Rinse the components, cook, after boiling, reduce the heat to a minimum. Cook for 3.5 hours until the meat begins to boil.
2. Get the meat, salt the broth, boil.
3. Arrange chopped meat into molds, pour in strained broth, cool.
4. Send in the fridge for the night. Serve with herbs, mustard, horseradish.

Turkey neck

• Time: 12 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 70 kcal per 100 g.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty: medium.

Jellied turkey neck – a natural dish that can be considered a representative of proper nutrition. Average calorie content allows jelly to be used 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:

1. Wash the neck, cut into 3-4 parts, add water, put on the stove.
2. Add whole roots, washed onion with husk, spices.
3. After boiling, remove the foam, reduce the heat, cook at a minimum intensity of 2-3 hours. If the liquid boils, you need to add boiling water, but so that in the end no more than 500-600 ml of liquid remain.
4. At the end add a bunch of parsley, cook for 5 minutes.
5. Remove the meat from the broth, cool, separate from the bones, put in the forms, pour the broth.
6. Leave overnight in the refrigerator.

With chicken

• Time: 12 hours.
• Servings Per Container: 10 Persons.
• Calorie content: 68 kcal per 100 g.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty: medium.

Jelly from turkey and chicken is easy to prepare, because a lot of attention to the process is not necessary. This option with the addition of poultry meat rich in collagen contributes to the rapid solidification of the jelly and the formation of a dense shiny surface.

Ingredients:

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

Cooking method:

1. Pour the components with water, cook over low heat for 5-6 hours. In the process of salt, add spices, unpeeled onions and garlic.
2. Separate meat from bones, skin, cut, pour strained, cooled broth on plates or forms.
3. Cool the night in the refrigerator, serve in portioned salad bowls.

With pork legs

• Time: 12 hours.
• Servings Per Container: 7 Persons.
• Calorie content: 80 kcal per 100 g.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty: medium

The gelatin-free turkey jelly recipe with pork legs gives the dish a denser texture due to the sticky substance in the legs. The resulting jelly is rich in large amounts of protein, trace elements, 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:

1. Rinse meat, pour cold water, remove foam.
2. After three hours of simmering, add spices, salt, cook for another 2-3 hours.
3. Remove the meat from the pan, cool the broth, cool everything.
4. Grind the meat with a knife, put into molds, pour the broth. Cool.
5. Leave overnight in the refrigerator.
6. Cut in portions, serve with hot seasonings.

Secrets of making delicious turkey jelly

To make a delicious jelly from turkey, you can use the advice of experienced housewives:

1. Only fresh ingredients should be taken that will give a pleasant taste and color to the dish. Stale products can irreparably spoil organoleptic characteristics. When buying frozen ingredients, you need to pay attention to color – they should have an even light shade without spots and signs of defrosting. Fresh meat smells pleasantly sweet. If it has an unpleasant aroma, the smell of old fat, then it is better to refuse to buy.
2. Before cooking, frozen foods are thawed, soaked in cool water for an hour. After they are thoroughly washed and left to cook.
3. It will turn out tastier if you combine three types of meat in it. Special piquancy is achieved by adding wild poultry to the dish.
4. Meat components should not have too much fat, a thick layer of frozen fat on the surface of the dish will not add to the appetite.
5. It is best to take a tenderloin or white meat, and for thickeners – large legs of an old chicken.
6. Onions and garlic can be added to the broth directly in the husk – this will not allow them to boil, give goldenness.
7. Salt is added during the cooking process..
8. To reduce the final calorie content of the dish, during cooking, you need to remove fat from the broth.
9. Onions, carrots, celery, parsley, parsnip, and garlic are used as the vegetable part of jelly. Vegetables are boiled with meat. In the first version, bookmarks are sent to the dish at the very beginning, taken out after 1.5 hours. In the second option – they are put 1.5 hours before the end of cooking.
10. Of spices, it is good to use bay leaves, white, black or allspice, cloves, dill seeds. They are added at the beginning of cooking.
11. The longer you cook the jelly, the richer in taste and aroma it will become, its consistency will be stronger.
12. It is better to sort cooled meat with your hands to prevent the smallest bones from getting into the finished dish..
13. You can add boiled carrots, green peas, eggs, greens to meat and broth. Serve jelly better with lemon slices, horseradish, spicy mustard.