New Year, and many other holidays, rarely do without a junction. There are a lot of ways to prepare such a dish, and almost every housewife has its own crown recipe. To make a delicious jellied man, you need to know the basic principles and secrets. Similar recommendations, as well as some recipes for making a jerky in a slow cooker, we will share with you in this article.

Secrets of delicious jerky

It has long been used for cooking dishes, mainly beef heads and legs, which were nowhere to put, but did not want to throw it away. The modern jelly is a real work of culinary art, and we are used to adding various varieties of meat, certain spices, vegetables and all kinds of “secret” ingredients. There are some general principles that will help cook unsurpassed jellies:

1. It is not customary to add ready -made gelatin to the traditional dish, and so that the broth is as it froze, it is necessary to put those parts of the carcass that have a geling effect in it. These include all fragments containing cartilage, as well as the skin of poultry and animals.
2. An important part of the junction is meat that sets the main taste. It is advisable to use several varieties of meat in the dish, for example, beef, pork and chicken. Often, jellied meat is boiled exclusively from birds, but in this case, it is necessary to add legs, wings and other parts to the broth where there are cartilage. The more of them there are, the higher the probability of a good solidification of Yushka. By the way, an old sinewy rooster is considered the optimal species of bird for such a purpose.
3. It is not necessary to put too much meat in jelly, it is important to properly observe the proportions of the components.
4. The tails, legs and all parts of the carcass on which there are skin should be well screamed with a knife. Then the meat must be soaked in cold water for several hours to get rid of excess blood.
5. It is best to take unoriented foods for dishes. If they still lay in the freezer, then you can defrost them only in the cold and in no case should be cooked until they completely reject.
6. For cooking, the meat is poured exclusively with cold water. The liquid in which it was soaked is necessarily drained and collected fresh clean water.
7. The amount of water also matters. It is customary to pour it so much so that it covers food for about 4 fingers.
8. As soon as the broth boils for the first time, it is drained, the meat is washed and poured again with clean water. This procedure will make the jelly transparent, not muddy. After the second boiling from the broth, foam is removed, salt is added, the cooking temperature is reduced to a minimum and the meat is languished for several hours. In the process of cooking from the surface of the water, foam and excess fat are periodically removed.
9. The cooking time is quite long and is at least 6, or even 8 hours.
10. For beautiful color, a bulb in the lower husk is placed in the broth, as well as carrots. For aroma, spices are added, as a rule, black and fragrant pepper, bay leaf. The bay leaf is placed in jelly about 20 minutes before the end of cooking.
11. When separating the welded meat from the bones, it is recommended not to be thrown away, but grind and also add to the broth. From long cooking, they will become very soft and practically will not be felt in the dish, but the jelly will turn out to be more dense from them.
12. It is advisable to remove spices before pouring the jerky, but the boiled carrot can be cut into circles and added as a decoration.
13. The broth is necessarily filtered so that the finished dish turns out to be transparent and beautiful.
14. If you plan to invite many guests, make portioned bowls with a cold for them. It will look aesthetically pleasing. There are many ways of a beautiful presentation of a student. It, for example, is frozen in a bottle, and then cut like a roll, and sometimes the broth is poured into an empty egg shell.
15. The warm jellied meat is first cooled on the table at room temperature, after which they are placed in the refrigerator for several hours. It is impossible to send it to the freezer, because after appealing and defrosting the broth will lose the desired elastic consistency.

Jelly from knuckles and chicken legs in a slow cooker

If you take to cook the dish according to this recipe, you will not have to be afraid that the broth will not harden. Pork slyka, chicken legs and wings have a large number of cartilage, so that the dish will turn out to be elastic and dense. In this recipe for a jelly from a miter in a slow cooker, we will use traditional ingredients and spices, the list of which you see below:

• pork slyka - 1 pc.;
• chicken legs - 2 pcs.;
• chicken wings-2-3 pcs.;
• bay leaf - 2 pcs.;
• black pepper with peas - 10 pcs.;
• fragrant pepper with peas-4-5 pcs.;
• onions - 1 pc.;
• garlic - 3 teeth;
• water, salt.

Jellied meat from the shank and chicken in the slow cooker is preparing this way:

1. My pork knuckle is under the tap and scatter all the dirt with a knife so that the skin becomes light. Pour the chapel with water and leave for a couple of hours.
2. Kuryatin also mine, if necessary, remove the remains of the feathers.
3. Remove the upper layer of the husk from the onion, cut out the "mustache".
4. We drain the water from the soaked knuckle, put the meat in a slow cooker. We send wings and legs there, as well as the bulb. Pour water so that it covers the meat by 5 cm.
5. In some models, multicoars there is a special program “languor”, which is ideal for cooking a junction. If there is no such function in your device, use the “Extinguishing” option.
6. So, we turn on the desired program on the panel and bring the broth to a boil. Remove the foam, add salt to taste.
7. Cook the jelly from the mitten in a slow cooker for 4 hours. Then we put the peppers with peas and bay leaf. We continue to cook the broth for another 1.5-2 hours.
8. At the end of cooking, add chopped garlic, turn off the equipment and cool the products.
9. We take out the meat with a slotted spoon, select it from the bones, tear it into pieces and put it in prepared dishes. Pour the broth, which we previously strained through a strainer, and send to the refrigerator until hardening.

Festive jelly of knuckles in a slow cooker

In a festive cold, you will meet many ingredients. In fact, such a pouring is more like a salad, frozen in meat broth. Along with traditional meat, eggs, tongue, herbs, corn and peas, as well as carrots are added here. Keep in mind that the dish will not look festive without appropriate feed. Before pouring the broth, products must be beautifully laid out, for example, in layers or in the form of some kind of pattern. Let's prepare a festive jelly from the miter in a slow cooker using the ingredients:

• pork slyka - 1 pc.;
• chicken legs - 300 g;
• pork tongue - 400 g;
• bay leaf - 1 pc.;
• canned corn - 0.5 cans;
• black pepper - to taste;
• onions - 1 pc.;
• carrots - 2 pcs.;
• green peas - 0.5 cans;
• parsley - to taste;
• quail eggs - 10 pcs.;
• salt, water.

A festive jelly from the mittes in a slow cooker is done in this way:

1. Rinse and scraper the pork slicer, pour water and leave for 2 hours. My chicken.
2. Pork tongue is placed separately. When he is ready, remove a hot pan from the stove and put it under a crane with cold water. Quickly remove the upper shell from the tongue until he managed to cool.
3. We shift the knuckle to the slow cooker, add chicken legs, a whole onion to it, pour water so that the ingredients are covered about 5 cm.
4. Install the program “Extinguishing” or “Tominating”. We are waiting for the broth to boil. Remove the foam, salt to taste, close the lid and cook the jelly from the shank in a slow cooker for 5 hours. About 1 hour before the end of cooking, add pepper, peeled carrots and bay leaf.
5. Boil the quail eggs in a screwed, chop parsley.
6. We extract the meat from the junction, select from the bones. We filter the broth through a strainer.
7. We crumble the meat or tear into small pieces. Cut the boiled tongue with cubes. We clean and cut the eggs into halves, and the carrots, which was cooked with meat, chop into circles.
8. In the prepared vessel, we beautifully lay out all the ingredients: meat, eggs, tongue, peas and corn, herbs and carrots.
9. Pour the jelly with a broth and send it to the cold until hardened.

Jelly from the shank and rooster in a slow cooker

A rich and hearty jelly is unlikely to be made from a delicate young chicken purchased in a supermarket, but the old cock is very suitable for such a purpose. Do not be afraid that the meat will turn out hard, after several hours of cooking, even the most sinewy bird can be easily chewed. In this recipe, we will also use the shank, since it is pork that sets the dish the most appetizing aroma. The jelly of the shank and the rooster in the slow cooker are prepared from the following ingredients:

• pork slyka - 1 pc.;
• rooster - 1 pc.;
• garlic - 1 head;
• bay leaf - 3 pcs.;
• black pepper - to taste;
• water;
• salt - to taste;
• onion - 2 pcs.

We’ll figure out the stages of cooking a jelly from the shank and the rooster in the slow cooker:

1. We thoroughly wash the pork knife with a knife with a knife. We soak the meat in cool water for about 2 hours. The rooster is also washed properly, cut all the excess, divide the carcass into several parts.
2. We immerse the mall and poultry into a multicier vessel and fill it with water so that the meat is covered with 4 fingers. We put the mode "languor" or "extinguishing". We are waiting for the fluid boiling and remove the foam.
3. Salt to taste, put the peas of black pepper and onion. To give the broth a beautiful color, from the bulb we remove only the upper layer of the husk.
4. In a given mode, cook the jelly from the shank and the rooster in the slow cooker for at least 5 hours.
5. About 30 minutes before shutdown, add bay leaf and garlic cloves to the broth. Cook until cooked, turn off the device and cool the jelly at room temperature.
6. We disassemble the meat into pieces, lay in a suitable container, pour the filtered broth and send it to the refrigerator.

Jelly from mushrooms with mushrooms and chicken in a slow cooker

A rather unusual ingredient in the jelly prepared according to this recipe is mushrooms. But if you are tired of the usual tastes, try something new for yourself. Such a junk from the shank is cooked in a slow cooker according to traditional technology, mushrooms simply give it an additional aroma, and the boiled screwed eggs decorate the dish in the finished form. For this recipe, we will use the following:

• pork steering - 1 pc.;
• chicken - 1 pc.;
• mushrooms - 0.5 kg;
• carrots - 1 pc.;
• parsley root - 1 pc.;
• parsley - 0.5 bundle;
• black pepper - 10 peas;
• bay leaf - 2 pcs.;
• chicken eggs - 2 pcs.;
• salt.

Jellied meat from mushrooms with mushrooms and chicken we will cook in several stages:

1. Rinse and scraper pork shank. We soak it in clean water for 2 hours. Rinse the chicken and cut the carcass into several parts.
2. We drain the water from the knuckle and put the meat in the slow cooker, send the bird there.
3. We clean the carrots and parsley root, completely put in the bowl to the meat.
4. We pour the ingredients with water so that it covers them about 5 cm. We activate the program “Subtle” or “Extinguishing”. When the liquid boils, remove the foam from the broth, salt, add black pepper.
5. In this program, we cook jelly from the mitten in a slow cooker for 4 hours.
6. Now we wash the mushrooms, divide them into pieces or leave them whole - depends on their size. Add the mushrooms to the broth, also put the bay leaf there. Cook the jelly from the mittes in a slow cooker for another 1-1.5 hours.
7. Separately, boil chicken eggs, and finely parsley chop.
8. When the meat is boiled, cool it, we catch it from the broth, disassemble it into pieces. We filter the broth.
9. Pour the crushed parsley into the prepared dishes, lay the meat and pieces of mushrooms, as well as boiled eggs cut with rings. Pour them with broth and hide them in the refrigerator until completely solidified.

Jellied meat from the mitten in a slow cooker. Video