Chicken jellied dukan. Chicken jelly with gelatin How to cook chicken jelly according to Dukan

Calories: 870.26
Cooking time: 60
Proteins/100g: 14.11
Carbs/100g: 3.15

Delicious, healthy, low-calorie jelly from chicken stomachs with carrots and green onions, you can cook on the Dukan diet. In such a jelly, the content of fats and carbohydrates is minimal, so you can eat a large portion without fear for the consequences!
Jelly is especially good in hot weather, when you don’t feel like eating something hot at all.
The cooking time of chicken stomachs depends on the age, breed and diet of the chicken. Therefore, the surest way to determine readiness is to taste the meat for softness. Properly cooked gizzards taste firm, like a piece of meat, and are easily chewed.
Recall that last time we cooked.

Jellied chicken stomachs - step by step recipe with photo.

It will take 60 minutes to cook and another 2 hours to set. The ingredients listed make 4 servings.



Ingredients:
- chicken stomachs - 600 g,
- gelatin - 20 g,
- dill - 10 g,
- green onions - 30 g,
- garlic - 3 teeth,
- carrots - 200 g,
- onion– 60

How to cook at home

Chicken stomachs for jelly are thoroughly washed, cleaned. Add the onion, 2 cloves of garlic, whole carrots, salt. Cook on low heat for 40 minutes. During this time, the stomachs will become soft and tender.
We cut the cooled stomachs into cubes 1 x 1 centimeter, we also cut the carrots.



We filter the broth in which the stomachs were boiled and dissolve the gelatin in it. Gelatin can be dissolved immediately, as soon as the broth has boiled and cooled down a bit, and then strain everything together.



Add finely chopped dill, green onions to meat and carrots. We cut the garlic clove very finely, also send it to the bowl with the rest of the ingredients.





Pour the contents of the bowl with a slightly cooled broth, mix, add salt to taste.



We fill the container with the prepared mixture, in which the jelly from the chicken ventricles will solidify. Try not to fill the bowl with excess broth, just enough to cover the mixture lightly.



The jelly will harden in about 2 hours, it depends on the depth and width of the dishes, as well as the temperature in the refrigerator.



Take advantage of this simple and delicious recipe cooking jellied chicken stomachs, it can be diversified by adding a few fresh champignons 10 minutes before ready.





We also recommend cooking hot.

Good afternoon, dear readers! In my early childhood, my grandmother quite often cooked jelly from chicken, and took chicken feet as a basis. I don’t remember the taste of that jelly, in that childhood I treated jelly evenly. But the taste of paws was remembered forever! 🙂

In our family, it is customary to cook jelly for the New Year, from beef and pork. This time I wanted to cook jellied chicken. Before the New Year, I decided to work out, and then cook for the New Year. 🙂

Surely every housewife knows how to cook chicken jelly and has some secret. I am interested in this dish in terms of benefits for the body and the possibility of weight loss. About the benefits of the ingredients that make up the chicken jelly, I will definitely write a post, and not one.

• chicken - 1 600 g
• bulb - 1 pc.
• carrots - 1 pc. (as a decoration for a photo, we usually do not decorate aspic) without carrots, the recipe is ideal for
• bay leaf - 3 pcs.
• garlic - 3-5 cloves, depending on size
• pepper - 10 peas
• salt - to taste
• ground black pepper - also to taste and desire
• gelatin - a bag of 20 g - for a more stable form

Cooking:

Wash the chicken and remove the skin, cut off the fat, cut off the tail - we will not need them. It is difficult to remove the skin from the wings, I would even say that it is not removed at all. Maybe someone knows a way to remove the skin from the wings - share.

I will cook chicken jelly in a slow cooker. My miracle saucepan is not a pressure cooker, so it will take time, as if cooking jellied chicken in a regular saucepan on the stove. But there is a huge plus - there is no steam and heat from the stove.

So, I lower the chicken into the bowl (4 l), pour the maximum allowable amount of water and select the stew mode for 5 hours. Other models of multicookers - of course, other parameters. The first 30 minutes, as it boils, open the lid and remove the foam.

An hour before the end, I add a peeled onion, peppercorns, bay leaf, and salt to the slow cooker. Carrots - half an hour before the end of the regime (in general, carrots are an exception in my case, not the norm).

At the end of cooking, take out the carrots and cool the jelly until all the bones can be selected. We filter the broth, transfer the chicken meat and bones from the bowl to another container. Pour the broth back into the bowl, put gelatin in it, stir and leave for a while while we disassemble the meat.

The meat is disassembled, the elements for decoration (if any) are ready, you can heat the broth while stirring until the gelatin dissolves. Peel the garlic and squeeze it into the broth. Lay out the meat in forms, if you like - lightly pepper, lay out the decorations and pour the broth. At the same time, try to ensure that the garlic gets evenly into all the molds.

Cool to room temperature and refrigerate to set.

Chicken jelly turned out tasty and tender, almost without fat. A dietary dish that we need!

Gelatin, I think, should still be added to chicken jelly for a stable form. This is a photograph without gelatin. And this is with gelatin. Kholodets here is the same as we usually cook, without decorations, with mustard. Compare)))

From New Year's recipes there is more, try it! Do you have your own secrets on how to cook jellied chicken? Share in the comments 🙂

New recipes, interesting articles and all life events

Jellied chicken is wonderful diet dish. And at the same time, aspic is still not everyday food, it smells of something festive, even New Year's. A holiday on a diet is always a popular phenomenon :)
The uniqueness of this dish lies in the fact that it almost does not even need to be adapted to the Dukan diet, it already almost completely corresponds to the list of allowed foods. The main thing is to make sure that excess fat and unauthorized vegetables do not get into the dish.
First of all, for Dyukanov’s jellied it’s still better to take chicken breast, and not some other parts, because Dr. Dukan recommends broths from it. And aspic in fact - is the broth. In my case, I allowed myself to add a back there. In total, it turned out about half the chicken.

The chicken must be cleaned of the skin, which is absolutely impossible to eat on Dukan. And in general - it's solid fat, not useful to anyone. We cut the bird (I cut my half-chickens into 3 parts), put it in a saucepan, fill it with water and put it on fire.
While the broth is boiling, clean all the necessary vegetables. In general, there is a huge scope for creativity: you can add pepper, celery, and any spicy greens here. I had a set of products for a classic dish. We take 3 medium carrots, 1 onion and a little dill. We wash it all and clean it.

Immediately before boiling, it is necessary to remove the foam from the surface of the broth so that the aspic turns out to be transparent and beautiful.
When the chicken boils, put a clean but uncut onion, as well as 1 carrot, into the pan. We also send salt, black peppercorns and bay leaf there.

And all this is sent for 1.5 hours to a weak fire. The contents of the pan should gurgle constantly, but not too much.
When the broth is cooked, the chicken must be removed and left to cool.

The broth must be filtered through cheesecloth or a fine sieve so that it is clean and transparent at the exit. And let it cool down too.
Boiled chicken must be separated from the bones and crumbled into small pieces in a form for aspic. Carrots, garlic, greens go there. Carrots can be figuratively cut for beauty. Some lovers add another boiled egg.

Dissolve gelatin in a glass of cooled broth. When it dissolves (the time depends on the gelatin), it must be poured into the rest of the broth, put on fire and heated, almost to a boil. At this point, the dish must be salted so that it seems a little oversalted. And then the gelatin eats up some of the taste. After that, pour the broth with gelatin into the mold and leave to cool at room temperature. When it cools down - it is necessary to cover it with a film and refrigerate until the final solidification in the form of aspic.

It won't take long to prepare this delicious jelly. Take a medium-sized chicken, remove the skin from it and put it in a saucepan.Pour water into the pan so that it completely covers the meat. Salt to taste, put one whole onion in the broth. Boil for one hour, periodically removing foam from the surface of the water. About five minutes before the end of cooking, add a few bay leaves to the broth.

When the chicken is cooked, remove it from the broth. The bow should also be removed. Cool the chicken and remove the bones from it. Strain the broth. To prepare jellied meat, you will need about one and a half liters of strained broth. While the chicken is cooling, pour two cups into the saucepan warm water, warm it up a little and pour 30 grams of gelatin into it. Leave the gelatin until completely swollen (approximately 15 minutes). Heat the broth slightly, pour the swollen gelatin into it.

Put greens, halves of two hard-boiled eggs in a deep plate or form, put chicken pieces and finely chopped garlic on top. Pour broth over chicken. Cool to room temperature and refrigerate until completely set.

Photo of jellied chicken:

How to cook chicken jelly according to Dukan?

To get started, take the products from the list:

You probably noticed that chicken jelly contains turkey wing and gelatin. Of course, you can cook jellied meat without turkey and generally take any meat that you like, but when I cook poultry jellied meat, I always use a combination of chicken and turkey - it's so much tastier, believe me!

I take the usual store-bought chicken for jelly because it is less fat. But it happens that I cook from home, then the taste is completely different and more intense.

Cooking broth for jelly

Like many dishes, I cook chicken jelly in a slow cooker - in my opinion, this is a less troublesome option. By the way, soon New Year and this is a great reason to fulfill your old dream and buy a slow cooker, especially since dishes from this wonderful pan are always obtained with a bang, and especially jellied chicken.

All the charm of cooking in a slow cooker - not a gram of water boils away, i.e. in the end, I will also get 2 liters of delicious, rich and surprisingly clear broth.

Depending on your multicooker model, choose the desired mode and cooking time - the main thing is that as a result the meat is very soft and easily separated from the bone.

I’m more than sure that even 3 hours would be enough to cook chicken jelly, but I like it to be just very soft and therefore I cook for a long time.

We take out the bowl with our future jelly from the multicooker.

Cooking meat base for jelly

Draw your attention! The broth must be cooled (to about 40 degrees) before adding gelatin to it. By the way, many gelatins are diluted separately in water, but do we really need an extra “tasteless” liquid?

Aspic filling

Be sure to check the instructions for your gelatin for how long you need to soak it first.

For chicken jelly with gelatin, I use Dr. Oetker gelatin, it is already packaged in 10 grams, so I take 3 bags, the instructions for it say: pour the contents of the bag into 0.5 liters of water and heat (up to a maximum of 60 degrees, do not boil!) with continuous stirring until completely dissolved.

As I wrote earlier, I add 2 liters of water and nothing boils away, i.e. as a result, I get 2 liters of broth. In theory, I need to take 4 bags of gelatin if I follow the instructions, but from experience I can say that 3 is enough - everything freezes perfectly!

Dr.Oetker gelatin does not require soaking, so I pour it into the cooled broth, put the bowl in the slow cooker, turn on the “Stewing” mode and with the lid open, stirring all the time, completely dissolve the gelatin. It takes 5 minutes at the most.

You can decorate chicken jelly with gelatin to your taste. I sometimes add pieces of carrots that were cooked with chicken. You can also decorate with an egg and herbs, but basically I don’t put anything, because I cook jelly very often and this is not only a festive dish for me, but also an everyday dish - it doesn’t get bored or boring.

That's actually all! It remains only to cool the jelly to room temperature and send it to the refrigerator to solidify.

Video recipe for jelly with the Dukan diet:

Bon Appetit!

As a snack or breakfast, you can cook.

Is it possible to make jelly from chicken without gelatin?

Can! What for? The basis of gelatin is collagen, which significantly improves the condition of hair and nails. It also contains many vitamins, trace elements and amino acids. Among other things, it is recommended to use it for fractures or cracks in the bones, as gelatin helps them to quickly coalesce. The amino acids contained in gelatin have a beneficial effect on strengthening the heart muscle and promote mental development.

In general, it seems to me that you should not give up gelatin, because in addition to everything listed with it, you will always get an excellent result - frozen jelly from chicken or any other bird.

What spices do you add? How do you decorate? Indeed, as practice shows, the same dish can be prepared in different ways and each housewife has her own secrets and tips, so I will look forward to your feedback and comments

Once again, I want to say a huge thank you to the Dukan diet for suggesting ways to do it. different dishes not only tastier, but also healthier, including chicken jelly with gelatin.