Pilled or jelly - a tasty and hearty dish that can be cooked with lightweight. Particularly tasty is a jelly of chicken in a slow cooker, the meat is soft and tender, easily moves away from the bone.

Jelly of chicken in a multicooker with gelatin

Have you yet learned how to cook jelly in a slow cooker? You need to try, there is nothing complicated in this, since the dish is prepared independently in a slow cooker, you only need to make a little effort to prepare everything, and then at the final stage, give the dish a complete look.

So, to cook a delicious dish, you will need:

• chicken breasts without skin - 1 kg 200 g;
• chicken paws - 1 kg;
• carrots and onions - 1 pc.;
• canned peas (optional, for decoration) - 1 jar;
• garlic - 3 cloves;
• salt, bay leaf and pepper with peas to taste;
• gelatin - for 0.5 liters of water - 1 bag.

Cooking process:

1. If we cooked jelly of pork or beef, then gelatin is not needed, because the broth is saturated, and the jelly of chicken is lean. Therefore, you need gelatin.
2. And now we start work: the breasts need to be thoroughly washed, remove the skin. Peel the paws, remove the excess (cut the ends), and then soak in the water from the tap for 3 hours.
3. Drain the water after soaking, it is advisable to rinse the meat in clean water, put in a slow cooker.
4. Put peeled vegetables, spices and salt there.
5. It will need a little water so that it covers the meat.
6. Activation of the “Extinguishing” mode, a timer for 5 hours, button “Start”.
7. We are waiting for the broth to boil, it is undesirable to pass this moment, you need to try to carefully remove the foam.
8. After the specified time, when the jelly is cooked, you need to carefully, so as not to burn, remove the meat, leave it on the table to cool. The temperature of the meat should be such that you can disassemble it with your hands, that is, separate the meat from the bones.
9. It is advisable to cut the meat with cubes or straws, you can tear to the fibers during the analysis.
10. Use chicken paws at will, they can also be disassembled, but this process is given much more time.
11. We throw garlic and onions, you need to cut the carrots with cubes or rings.
12. After the broth has cooled, you need to remove fat and strain it. Then dissolve gelatin in a warm broth in a small amount and a dissolved gelatin pour into the broth, mix.
13. Pouring or how to give the dish a delicious look: we take a deep plate, put the ring of carrots at the bottom, pour a little peas with an even layer, pour a little broth, put the meat into one layer, then carrots, broth, peas, meat and broth again.
14. As finished, carefully so as not to mix the layers, we send a bowl with a cold to the refrigerator, for 1-2 hours, but it is best to leave it overnight.
15. In the morning, you can serve the table to the table right in the plate, but it will be much appetizing and spectacular to look this dish, if you put it on a flat white plate. And you need to do this: put a bowl with a cold in a container with hot water literally for a couple of minutes, then carefully move the jelly to a flat plate. Only you do not need to keep for a long time, since the jelly can melt.

That's all the preparations, the jelly in this performance is special: not only appetizing, but also tasty in combination with these types of vegetables. After all, in itself, the chicken is low -fat, neutral taste, and onions, garlic and carrots with canned peas are just enriched poultry meat. We wish you a pleasant appetite!

Jelly from chicken in a slow cooker

Jellied meat is a favorite dish of peoples of different countries. In Russia, Belarus and in Ukraine, in the old days, housewives cooked jellied meat. Then it was customary to cook the jelly out of the legs and heads of the cow, and now - from pork and chicken. The dish is simple if everything is done correctly. The main thing is to understand what meat should be chosen for a junction so as not to add gelatin. According to this recipe, we will cook jelly of chicken meat without adding gelatin.

We will need:

• chicken - from 1.6 kg or chicken breasts on bones;
• chicken paws - 1 kg;
• onion - 2 pcs. medium size;
• carrot - 1 pc. or 2 small;
• garlic-3-5 cloves or to taste;
• spices: black and fragrant pepper with peas, bay leaf and salt - to taste;
• water - to cover the meat.

Cooking process:

1. The chicken needs to be washed, dry, chopped to pieces, soaked in cold water.
2. In a separate pan, you need to soak chicken paws, but first they need to be prepared. If necessary: \u200b\u200bclean, cut the claws. Soak at least 1-2 hours, maximum-3 hours.
3. Then you need to drain the water, put the chicken into a slow cooker, clean the garlic from the shell (until you put the device in the bowl), clean the vegetables. You do not need to cut onions and carrots.
4. Spices and salt are to taste.
5. Then it is necessary to pour cold water so that it only covers the meat.
6. We select the “Extinguishing” option, set the timer for 4 hours, but taking into account the fact that it is possible, you will need to extend the program for another 1 hour, because everything will depend on the quality of the meat. It should be well separated from the bone so that it can be disassembled into jellied meat.
7. In the process of cooking, you can open the lid to remove the noise when boiling, you do not need to turn off the device.
8. Garlics need to be chopped and added to the broth 15 minutes before the completion of the program. Then the jelly will turn out to be aromatic and saturated. Just at this time, after refueling the broth by garlic, you need to try it on salt and if you think that is not enough, add more.
9. After the signal, you need to immediately remove the meat, leave it on a plate to cool. Onions - throw out, leave the carrots, we will decorate the jelly.
10. As soon as the meat has cooled, so that it can be disassembled by hands, separating the meat from the bones, we start work. In the process, the meat can be disassembled onto the fibers or cut with a knife into cubes of approximately the same size.
11. Chicken paws remain - they can also be disassembled, but for this you will have to remove all the small seeds, and what remains is to add to the meat.
12. Now we will fill the meat with a broth. You must cook bowls or special tanks for a junction. Put a layer of meat at the bottom, pour a broth. You can put the rings of the carrots on the meat so that the jelly looks more appetizing.
13. How to make a fat layer form on the surface of the jerk? It is necessary to fill the meat with warm or even hot broth. And if you do not want the jelly to be with the fat, then after cooling the broth (until barely warm), it needs to be strain and pour the meat with this broth. The chicken jellied meat will not turn out too fat.
14. Now the containers need to be put in the refrigerator and when the jelly grabs, you can tast. Such a jelly goes well with mustard or horseradish. Enjoy your meal!

Jelly of chicken in a multicooker fragrant

If you cook jelly, then only in a slow cooker, because it is very convenient and simple. No need to worry what will boil and control the heating of the slabs. From the chicken, an excellent jelly is obtained, you just need to choose those chicken parts that are suitable for this dish. Then the gelatin will not be needed.

Let's prepare everything according to the list:

• 2 chicken backs;
• 3 neck;
• 2 hips;
• 4 paws (you can and more, if any);
• legs - 2 pcs.;
• carrots and onions - 1 pc. (but so that the vegetables are not small);
• salt - to taste;
• pigles with a pea is black and fragrant - also to taste;
• bay leaf - if desired or 1 pc.

Preparation of chicken jelly in a slow cooker:

1. All chicken parts need to be washed well, more attention should be paid to the paws (you need to clean them from the yellow skin so that they become white). It is also advisable to cut the sebaceous gland from the back.
2. Then put everything in a bowl or a large pan, pour cold water. Leave the meat in water for 2 hours, during this time dirt and blood remains.
3. Then you need to drain the water, rinse the chicken parts, put in a slow cooker.
4. We will prepare the broth in 2 entry: pour the meat with cold water, install the “Extinguishing” program, wait for the water to boil.
5. As soon as the water boils, it needs to be drained, rinked well, returned back to the working bowl.
6. Onions with carrots need to be cleaned and put to the meat, add a bay leaf, several peas of fragrant and black pepper. We put salt according to this recipe at the end. Select the “Extinguishing” option, set the timer for 5 hours. If you cook in the evening, you can go relax. The slow cooker will turn off, switch to the "heating" mode, which is just very good.
7. Then you will need to remove the meat, add salt and chopped garlic to the broth, leave for 10 minutes.
8. After the indicated time, you need to strain the broth through gauze, folded in several layers.
9. The meat must be cooled, separated from the bone, removing paws and skin. The meat can be disassembled onto the fibers or cut with a knife.
10. We put the meat in plates or shapes for a junction. By the way, you can use silicone molds, just large - for serving on the festive table, and small ones are portioned, each guest.
11. Fill the forms with meat, 1/3, pour the cooled broth, put in the refrigerator for the night.
12. If you doubt that the broth does not freeze, you need to cast a little in a broth saucer and put in a refrigerator or on a glazed loggia (if you cook a jelly in the cold season). While you will disassemble the meat, the broth will freeze.
13. To decorate the dish, when you pour the broth into the containers, decorate with carrots (cut curly), green peas, a twig of fresh greens or a boiled egg.

The jelly of chicken, welded in a slow cooker, turned out to be transparent, very beautiful and very appetizing! Try it to taste, and recommend the recipe to your friends so that they can cook jelly from chicken in a slow cooker.

Jelly of chicken in a multicooker with celery

Want to cook not just jellied meat, but jellied meat is very tasty? Then you need to save this recipe so as not to lose on holidays, and not only to pamper your relatives with delicious dishes prepared with a soul in a slow cooker.

Prepare for work:

• homemade chicken-1.5-2 kg;
• carrots - 2 pcs.;
• onion - 1 large;
• celery root;
• food gelatin - 50 g (1 bag);
• bay leaf-1-2 pcs.;
• garlic-5-6 cloves;
• salt - to taste;
• pigles with a black and fragrant peas - 7 pcs.;
• fresh parsley - a bunch;
• eggs - 2 pcs.

Cooking sequence:

1. The chicken needs to be washed and cut into 4 parts to fit into the bowl of the device. If the bowl is large, the chicken can be put in its entirety.
2. Vegetables and celery root need to be cleaned and put entirely for meat.
3. Parsley (rinse) with threads, put in a slow cooker, as well as pepper with peas and a pinch of salt.
4. Everything needs to be poured with water from a tap or well (cold) so that the water only covers the meat.
5. Next - select the “Extinguishing” program, put the timer for 6 hours.
6. When you hear the signal, check if the meat is separated from the bone. If with effort, then you need to extend the program for another hour.
7. Then remove the chicken, leave to cool on the table. Grinded garlic and bay leaf (grind in powder in the press), pour gelatin diluted in the water (diluted pre -dilute in cold water, leave for 1 hour).
8. The broth needs to be brought to a boil, activating the “soup”, “steam” or “baking” mode. Then cool and strain.
9. The meat must be disassembled, separated from the bone, cut the pulp or disassemble into the fibers.
10. Eggs need to be boiled in a saucepan, cooled, cleaned, cut in circles. Similarly, cut the boiled carrots, and the onion must be thrown away.
11. For pouring portions, plastic cups are suitable. We will do this: we will pick up the leaves of fresh parsley, put in each glass a little meat, carrots, herbs and eggs. All this needs to be filled with warm broth. By this time, he must cool down. It is very convenient to put the cups immediately on the tray and take it on the balcony or put in the refrigerator.
12. When the jelly grabs, to serve each portioned in a plate, having previously removed a plastic cup. You can decorate a sprig of greens, it is advisable to serve with a slice of lemon, horseradish or mustard. It will turn out very appetizing!

Jelly of chicken and mushrooms in a slow cooker

A quick way to prepare an unusual jelly of chicken and mushrooms. It is worth trying to cook this dish in a slow cooker to save time. The result will be impressive, you will like the combination of these products so much that you will make such a jelly of chicken in a slow cooker every week.

We will prepare the following products:

• chicken fillet - 500 g;
• champignons - 200 g;
• garlic - 2 cloves;
• pepper peas - 5 pcs.;
• salt - to taste;
• gelatin - 20 g;
• greens - several twigs.

Cooking process:

1. Files need to be cut into cubes, mushrooms should be washed, cleaned, chopped also with cubes.
2. Garlic and greens - grind in a convenient way.
3. We fold the meat with mushrooms in a slow cooker, pour water (so that it only covers), install the “Soup” program, approximately for 40 minutes. Do not forget to put spices and salt. If necessary, the program can be extended. We need the chicken to boil.
4. Then add garlic with herbs.
5. We make gelatin in water, according to the instructions, add to the pre -filled broth.
6. Pour the broth by forms, remove in the cold until completely solidified. How to seize - you can try what happened. When serving, decorate the jelly with a sprig of parsley. Serve with horseradish or mustard.

Jellied meat from chicken in a slow cooker. Video