Preparing a jelly in a slow cooker is very simple, profitable and convenient. You can download all the necessary ingredients into a slow cooker in the evening and turn on the “languor” mode at night or put a jelly in the morning and go to work. The preparation of such a dish in a slow cooker does not go into any comparisons with the cooking of the junction on the stove: you do not need to constantly run and check if the broth has escaped, you do not need to remove the foam and monitor the cooking temperature.

Jelly in a slow cooker: Secrets of cooking

1. Jellied meat, or as they also call this dish - a jelly, a traditional winter meat dish.
2. The meat for a little man can be anything: you can combine different types of meat in one dish - it will be even tastier.
3. In order for the broth to suck successfully, it is necessary to use a pork head, legs, tail, s Spee or ears when cooking, then natural “jelly -forming” substances are released, which will allow your dish to become a real cold.
4. If you do not have such products, you can easily replace them with gelatin.
5. In addition to the undeniable advantages of cooking a jelly in a slow cooker, there are also several disadvantages of such cooking:

• the likelihood of scratches on the cups of multicooker due to the abundance of large and small bones in meat. To avoid this, you need to put the meat in the container of the multicooker with bones inside;
• a small volume of the bowl, which will not allow you to prepare a jelly in large quantities.

Jelly in a slow cooker made of pork knuckles and chicken hips

This delicious dish will delight you both on workdays and holidays. In a slow cooker from the specified number of products, there are almost 2 liters of a jerk, this volume is enough for a small family for several days.

For cooking you will need:

• the pork knee (it includes the front leg and shank) - 1 kg.;
• chicken hips - 0.5 kg.;
• onions - 1 pc.;
• carrots - 1 pc.;
• water - 3 l.;
• salt - 1 tbsp.;
• black pepper with peas;
• bay leaf.

Cooking method:

1. Chop the pork knee into several parts (or buy already chopped) and clean each piece with a brush and rinse thoroughly.
2. Rinse chicken hips with water.
3. Soak the meat in cold water for an hour so that the broth during cooking does not turn out to be cloudy.
4. In a pot of multicooker, we place pieces of pork, chicken hips, washed and cleaned carrots, as well as onions uncleaned from the husk, which will give the broth a beautiful golden hue.
5. Pour water into the multicooker bowl.
6. Cook jelly for 5 hours in the "pilaf", "jelly" or "desserts".
7. After 5 hours, salt, add bay leaf and pepper, mix everything and cook for another hour.
8. Gently get a bowl of broth from the slow cooker. Put the meat in a bowl, where it should cool down a little.
9. Separate the meat from the bones and disassemble the fibers. The bones and the skin will not be useful to us in the future.
10. Strain the broth with a sieve or a coachman and pour it in shape.
11. In each form, put the meat in the same amounts and leave for an hour to cool at room temperature.
12. Cover the forms with a lid and leave in the refrigerator until the broth is completely solidified.

Jelly in a beef multicooker

Previously, the beef served as the main ingredient in the preparation of a jerky. Today, with the advent of more and more recipes, you can find a jelly with various types of meat, but despite this, it is beef legs, brains, and head that are traditional components of this dish.

For the preparation of a jerk from beef in a slow cooker, you will need:

• beef with bones - 2 kg.;
• onion-2-3 pcs. (depending on the size);
• carrots - 1 pc. (large);
• garlic - 2 heads;
• bay leaf - 2 pcs.;
• pepper peas - 5 pcs.;
• salt - 2 tbsp. l.;
• water - 4 l.

Cooking method:

1. Rinse the beef and squeeze with a brush.
2. Peel the carrots, wash and cut into several parts.
3. Clean onions.
4. Put meat with bones, carrots, onions, pour water into the multicooker capacity, pour water and salt.
5. Install the “Extinguishing” program in the slow cooker and set the timer for 5 hours.
6. Open the lid, add bay leaf and pepper with peas to the broth, close the lid and continue to cook for an hour.
7. Remove the pot of multicooker, put the meat on the plate and leave until it cools down. Get carrots - then it will need to be used as a decoration.
8. Strain the broth through a sieve.
9. Divide the meat into fibers, having previously got rid of bones and cartilage.
10. Put the meat into forms, put finely chopped garlic and carrots chopped into each container in each container.
11. Pour the broth into forms with meat and leave to cool on the table.
12. Put the molds in the refrigerator and wait until the broth is completely hardened.

Jelly in a slow cooker made of pork legs

This is a simple, not troublesome and non -consumable recipe for cooking in a multicooker of jelly from pork legs, which every housewife will master. The result will please you and your whole family.

For cooking you will need:

• pork legs - 2 pcs.;
• pork meat-300-400 g.;
• water - 1.5 l.;
• onions –1-2 pcs.;
• carrots-1-2 pcs.;
• fragrant pepper with peas-5-6 pcs.;
• garlic-2-3 cloves;
• salt to taste;
• egg for decoration.

Cooking method:

1. Soak the legs in cold water for 5-6 hours.
2. Remove the pork legs out of the water, rinse it well, clean them with a brush and put in a bowl of the multicooker.
3. In the bowl, put meat, peeled and chopped coarsely carrots, peeled onions, salt and pepper. Pour everything with water.
4. Install the “Extinguishing” mode and prepare 6.5 hours. You can put a jelly cook at night.
5. At the end of cooking, strain the broth, disassemble the meat and cut into small pieces.
6. Put meat, carrots, garlic in molds in molds, boiled and cut eggs boiled and cut into circles.
7. Pour the molds with broth.
8. Put in the refrigerator to cool, before that, letting it stand a little at room temperature.

Jelly in a multicooker from a whole chicken

Chicken jelly, very delicate, light and transparent, with a lot of meat, fragrant and satisfying. This recipe for a junction prepared in a slow cooker is an excellent solution for those who value their time and love to eat deliciously.

For cooking you will need:

• chicken (entirely) - 1 pc.;
• carrots (middle) - 2 pcs.;
• onions - 1 large head;
• water - 2.5 l.;
• gelatin - 70 g.;
• garlic-2-3 cloves;
• black pepper with peas, salt and greens to taste.

Cooking method:

1. Rinse the chicken under water.
2. Peel and cut the carrots into pieces, clean the onion of the husk.
3. Put the meat and vegetables in a multicooker container and pour water, salt.
4. Set the “Extinguishing” mode.
5. Put the timer for 2 hours.
6. After that, get the chicken and leave it to cool in a cool place.
7. Remove and throw out the onion. Carrots can be left, and then used for decoration.
8. Separate the meat from bones and cut into small pieces.
9. Put the meat in shape.
10. Add chopped garlic to the meat, pour a couple of peas of black pepper and finely chopped greens there.
11. In a cup with a small part of the gauze or a sieve of the broth, fill the gelatin and interfere with its complete dissolution, and then pour gelatin into the container with the rest of the broth.
12. Pour each form with a broth and leave to harden in a cold place.
13. The jelly is best served with horseradish or mustard.

Jelly in a multicooker from chicken fillet

Low -calorie, fragrant and very easy recipe for a junction. It turns out quite tasty food for the holiday or for dinner for home. Your relatives and friends will be delighted, do not even hesitate!

For cooking you will need:

• chicken fillet - 1.2 kg.;
• chicken paws - 1 kg.;
• large onions - 1 pc.;
• large carrots - 1 pc.;
• gelatin - for 0.5 liters of water 1 bag;
• canned green peas - 1 bank;
• garlic - 2 cloves;
• salt and pepper with peas to taste;
• bay leaf - to taste.

Cooking method:

1. Rinse chicken fillet thoroughly with water.
2. Wash the chicken paws, put in hot water for a couple of minutes, remove and clean it from the film. Cut the ends.
3. Put chicken breasts, carrots, onions, whole garlic, salt, fragrant pepper and bay leaf in a multicooker bowl.
4. Pour the ingredients with water so that it completely covers them.
5. Turn on the extinguishing program.
6. Install the timer for 5 hours.
7. Get fillets, paws and vegetables from the slow cooker and cool the products a little.
8. Parse the meat into the fibers or cut it with cubes.
9. Onions with garlic can be thrown away.
10. Cut the carrots in circles.
11. Remove fat, strain through gauze or sieve broth.
12. Take part of the broth and fill the gelatin into it, stir with a spoon until the gelatin is dissolved, then send this part of the broth back to the container and mix again.
13. Pour canned peas into the jelly shape, put the carrots with the second layer, pour a little broth, add the chicken and alternate until the shape is completely filled.
14. Put a jelly to cool in a cold place.
15. When the jelly froze, you can turn it on the plate upside down.

Jelly in a slow cooker. Video