For cooking, I recommend buying a domestic rooster - large and fat, weighing 1.5-2 kg. Even better, if it is not young, but one-year-old, then the broth will turn out to be especially rich and rich in taste. A set of vegetables and spices is standard: onions, carrots, a few cloves of garlic and a bunch of fresh parsley, celery root, bay leaf and pepper. It will take a long time to cook, about 3 hours, always on a quiet fire, then the jelly will be crystal clear.

At the very end, in order to freeze well, gelatin must be added to the broth. Even if the rooster is sinewy, then the cohesive, gelling substances during cooking may still not be enough. And since we don't add anything other than chicken meat: no shank, no hoof, no tail, etc. - then we can’t do without gelatin.

Total cooking time: 3 hours + freezing time
Cooking time: 3 hours
Yield: 3 bowls

Ingredients

• rooster - 1.5-2 kg
• large onion - 1 pc.
• garlic - 4-5 teeth.
• carrots - 1 pc.
• celery root - a piece of 4 cm
• parsley - 1 small bunch
• black pepper - 6-8 peas
• salt - to taste
• bay leaf - 1 pc.
• water - about 1-1.5 liters
• gelatin - 1 tbsp. l. for every 200 ml of broth

Cooking

Large photos Small photos

Rinse the rooster, remove the remnants of feathers and giblets (if any), cut into large pieces. Try to choose homemade, the largest and fattest. The more meat there is, the greater the yield of the finished dish. As for the age of the bird, the most delicious jelly is obtained from a rooster over 1 year old. Of course, it will take longer to cook it (3 hours), but the broth will turn out richer and tastier, richer in taste. Well, if you managed to buy it with paws - they also go to the jelly, cut off the claws, peel off the upper yellow skin (hold it over the fire, it will come off easily) and send it to the pan.



Place the chopped meat in a large 3 liter saucepan. Pour in water and quickly bring to a boil, setting the heat to high. As soon as it boils, drain all the water, rinse the pieces and lay them as tightly as possible to each other (the denser it is, the less broth will be, which means it will turn out concentrated and tasty). Thus, you will get rid of noise, the jelly will not be cloudy, but transparent. Add a bay leaf, a few black peppercorns and a piece of celery to the pan.



Start again with clean cold water so that it is 3 centimeters above the level of the meat. Put on the stove and bring to a boil. Remove the foam and cook over low heat for 1 hour. The lid should be closed, leaving a very small hole for steam to escape. Salt towards the end, focusing on your own taste.



An hour later, send large, peeled carrots to the pan, as well as a few cloves of garlic and parsley tied with a thread. Send a large onion there, peeled from the top husk and cut into 4 parts (but not completely). Cook for another 1 hour over moderate heat, covered. Then check the meat for readiness, if it easily moves away from the bone, then you can remove it from the heat. If the rooster was old, then it will take longer to cook - up to 2 hours.



Remove the meat from the broth, cool, disassemble into fibers, get rid of the bones. Put figuredly chopped boiled carrots on the bottom of bowls or bowls (you can additionally decorate with sprigs of greens, boiled eggs, etc.), distribute rooster meat on top.



Strain the broth through a strainer or gauze, dilute gelatin in it - 1 tablespoon of instant gelatin every 200 ml of liquid (I used 500 ml, then if 2.5 tablespoons of gelatin powder). Leave for 10 minutes to swell, then warm on the stove or in the microwave so that there are no lumps. Pour the meat with the resulting broth with gelatin, covering it completely.



Transfer the jelly from the rooster to a cool place to set. You can try after 3-4 hours, but it is better to leave it overnight. Before serving, immerse bowls in hot water and invert onto flat plates. You can supplement the dish with mustard or horseradish. Bon Appetit!

Rooster jellied meat is not only a beautiful and tasty appetizer that complements the table for any festive feast. It is also very useful for the restoration of human bones and cartilage due to its calcium content. In addition, this dish is not at all heavy on the stomach. It is the bird that helps to get less high-calorie and more tender jelly. It is best to cook jelly from a domestic rooster, which will turn out to be quite saturated, harden well and do not require the addition of gelatin. If you carefully follow the recommendations, you will get a transparent and beautiful jellied rooster, the recipe for which we propose to try.

Recipe for jelly from domestic rooster

Poultry contains a sufficient amount of jelly-like substances that will help get a rich jelly from a rooster. Please note that we are sure to use the masculine, and not the chicken.
Ingredients:

• cock weighing 1.5-2 kg - 1 pc.;
• onion - 1 pc.;
• garlic - 4-5 cloves;
• bay leaf, salt, peppercorns.

Cooking:

We carefully examine the rooster and exclude the presence of feathers, if necessary, tar.

We cut the bird into pieces and leave it for an hour in cold water, periodically changing it. This action will allow you to get a transparent jelly due to the release of blood.

We wash the soaked bird, put it in a saucepan, fill it with water and bring to a boil. We remove the foam that appears, reduce the heat and leave to cook for 2 hours, not forgetting to remove the newly emerging foam.

Peel the onion and garlic and put whole into the broth. Also do not forget to add bay leaf, pepper and salt.

Turn off the fire, separate the meat from the bones and skin, and filter the broth through a sieve. At this stage, you can add a grated garlic clove for taste and let it brew a little.

We distribute the pieces of meat into molds, pour the broth and place in the refrigerator to solidify. You can arrange jelly from a rooster with carrots and herbs.

You know how to cook jellied rooster if you are lucky enough to buy poultry. Unfortunately, this is not always possible, so we will tell you how to cook jelly from a rooster and pork legs. It is the legs that will help you not to worry about whether the jelly will harden.

Jellied rooster and pork feet

In this recipe, we will tell you how to cook jelly from rooster and pork legs in order to preserve the bright and delicate taste of chicken jelly.
Ingredients:

• pork legs - 2 pcs.;
• cock - 1.2 kg;
• onion - 2 pcs.;
• carrots - 3 pcs.;
• garlic - 5-6 cloves;
• peppercorns;
• ground pepper;
• salt;
• greenery.

Cooking:

We soak the cleaned legs in salted water, then we wash them, chop them into small pieces, put them in a saucepan, fill them with water and let them boil. We drain the water, rinse thoroughly again and set to cook together with the cock cleaned, washed and chopped into pieces. Periodically remove the foam until half of the broth boils away.

Add carrots, onions, peppercorns and leave for 40 minutes in the broth, then remove. In general, the duration of cooking the broth is about 5 hours.

We rub 2/3 of the prepared garlic on a grater, put it in a piece of cloth in the form of a bag and tie it.

We take out the meat, filter the broth, add pepper and salt to taste and put the prepared garlic in it. After the broth is infused, we take out the bag.

We separate the meat from the bones, spread it on dishes, pour in the broth and, after cooling, put it in the refrigerator to solidify. Decorate with greens.

Delight your loved ones with a deliciously tasty jelly from a rooster in any variation.

Today I will share a recipe for making delicious homemade jellied rooster. I want to draw your attention to the fact that I am not using a chicken, but a male. The rooster contains many jelly-like substances that make the jelly saturated. I will also immediately warn you that the process of cooking high-quality jelly is long and very laborious. But do not be alarmed, because it is prepared practically without your participation and does not require a constant presence in the kitchen.

After all, adding gelatin is a sign of bad taste. So that this does not bother you anymore, you should always add pork legs to the jelly and cook it until a spoon floats calmly in the boiling brew.

Products: one carcass of a rooster (better than the old one), one pork leg (about 15 cm long), one onion, one carrot, 2-3 cloves of garlic, bay leaf, allspice peas, 1 tsp. dried celery root, salt, black pepper.

Preparation of jellied rooster:

Singe the rooster, clean it, then remove the lungs and liver, which can make the jelly cloudy. Divide the rooster into pieces and rinse. Wash the pork leg well, and if possible even scrape it.

Put the pork leg and pieces of rooster into the pan.

Peel the garlic and onion. Peel the carrots and cut into pieces.

Then put the carrots, garlic and onions into the pot with the rooster and pork leg. Add bay leaf, peppercorns, celery root, fill everything with water and send to cook on the stove.

Bring the jellied meat to a boil, reduce the heat to the smallest and cook it for about 12 hours. Here is a very important point: do not miss when the water boils to reduce the fire, otherwise the jelly may be cloudy.

When the jelly is ready, remove the meat from it in a way convenient for you. I do this with a sieve.

Sort the meat from the bones, cut it into pieces, arrange it in the molds in which you plan to serve the jelly. Then fill the meat with broth, it is advisable to do this through a filter so that bones and spices do not get into the jelly.

Send the jelly to harden in the refrigerator, after which it can be served at the table.

Bon Appetit!

For cooking, I recommend buying a domestic rooster - large and fat, weighing 1.5-2 kg. Even better, if it is not young, but one-year-old, then the broth will turn out to be especially rich and rich in taste. A set of vegetables and spices is standard: onions, carrots, a few cloves of garlic and a bunch of fresh parsley, celery root, bay leaf and pepper. It will take a long time to cook, about 3 hours, always on a quiet fire, then the jelly will be crystal clear.

At the very end, in order to freeze well, gelatin must be added to the broth. Even if the rooster is sinewy, then the cohesive, gelling substances during cooking may still not be enough. And since we do not add anything other than chicken meat: neither a shank, nor a hoof, nor a tail, etc., we cannot do without gelatin.

Total cooking time: 3 hours + freezing time
Cooking time: 3 hours
Yield: 3 bowls

Ingredients

• rooster - 1.5-2 kg
• large onion - 1 pc.
• garlic - 4-5 teeth.
• carrots - 1 pc.
• celery root - a piece of 4 cm
• parsley - 1 small bunch
• black pepper - 6-8 peas
• salt - to taste
• bay leaf - 1 pc.
• water - about 1-1.5 liters
• gelatin - 1 tbsp. l. for every 200 ml of broth

Cooking

Large photos Small photos

Rinse the rooster, remove the remnants of feathers and giblets (if any), cut into large pieces. Try to choose homemade, the largest and fattest. The more meat there is, the greater the yield of the finished dish. As for the age of the bird, the most delicious jelly is obtained from a rooster over 1 year old. Of course, it will take longer to cook it (3 hours), but the broth will turn out richer and tastier, richer in taste. Well, if you managed to buy it with paws - they also go to the jelly, cut off the claws, peel off the upper yellow skin (hold it over the fire, it will come off easily) and send it to the pan.



Place the chopped meat in a large 3 liter saucepan. Pour in water and quickly bring to a boil, setting the heat to high. As soon as it boils, drain all the water, rinse the pieces and lay them as tightly as possible to each other (the denser it is, the less broth will be, which means it will turn out concentrated and tasty). Thus, you will get rid of noise, the jelly will not be cloudy, but transparent. Add a bay leaf, a few black peppercorns and a piece of celery to the pan.



Start again with clean cold water so that it is 3 centimeters above the level of the meat. Put on the stove and bring to a boil. Remove the foam and cook over low heat for 1 hour. The lid should be closed, leaving a very small hole for steam to escape. Salt towards the end, focusing on your own taste.



An hour later, send large, peeled carrots to the pan, as well as a few cloves of garlic and parsley tied with a thread. Send a large onion there, peeled from the top husk and cut into 4 parts (but not completely). Cook for another 1 hour over moderate heat, covered. Then check the meat for readiness, if it easily moves away from the bone, then you can remove it from the heat. If the rooster was old, then it will take longer to cook - up to 2 hours.



Remove the meat from the broth, cool, disassemble into fibers, get rid of the bones. Put figuredly chopped boiled carrots on the bottom of bowls or bowls (you can additionally decorate with sprigs of greens, boiled eggs, etc.), distribute rooster meat on top.



Strain the broth through a strainer or gauze, dilute gelatin in it - 1 tablespoon of instant gelatin every 200 ml of liquid (I used 500 ml, then if 2.5 tablespoons of gelatin powder). Leave for 10 minutes to swell, then warm on the stove or in the microwave so that there are no lumps. Pour the meat with the resulting broth with gelatin, covering it completely.



Transfer the jelly from the rooster to a cool place to set. You can try after 3-4 hours, but it is better to leave it overnight. Before serving, immerse bowls in hot water and invert onto flat plates. You can supplement the dish with mustard or horseradish. Bon Appetit!

Homemade rooster jellied meat is an excellent snack at lunch and holiday table. It's easy to prepare. The main thing is that there is enough time for its preparation, since it takes a long time to cook a rooster. This dish is easy on the stomach and will help to strengthen and restore human bones and cartilage, as it contains a lot of collagen. It is from the domestic rooster that a tender and transparent jelly is obtained. And carrots and onions will give the jelly a pleasant and light aroma. Only from a rooster, and not from a chicken, a rich jelly is obtained. It sets well without gelatin. Try to cook, and our step by step recipe with photo.

Aspic from domestic rooster

Beautiful and tasty snack for holidays and New Year's table. This dish will decorate any feast and delight with its taste. We will cook without gelatin, the rooster meat will cope with good solidification on its own and will keep its shape perfectly without blurring.

To prepare this dish you will need:

Fresh rooster (homemade and always fresh) - 1 pc.

Medium carrot - 2 pcs.

Bow - 2 goals.

Garlic cloves - 5 pcs.

Bay leaf - 2-3 pcs.

Salt and pepper to taste

Drinking water - 3 liters.

Preparation of jellied rooster:

1. Clean the rooster from "stumps". If there are hairs left, grind them. Wash the carcass well and cut into pieces.

2. For an hour, lower the pieces into a container of cold water. Then change the water in the pan and put on fire. For one rooster, 3 liters of water will be enough.

3. When the broth boils, turn on the smallest fire and continue to cook for at least three hours. Always skim the top of the liquid. Then add bay leaves, salt, pepper, two onions and carrots. Cook for another half hour.

4. Turn off the fire and remove the rooster meat from the pan. When cool, separate it from the bones. If the cooking time is properly maintained, then it will very easily separate from the bones. Then finely chop the meat into pieces. Put chopped garlic. If necessary, add salt and pepper. After that, mix everything.

5. Remove onions and carrots from the pan. Strain the broth through a sieve.

6. Take out the carrots that were boiled in the broth and cut them into half circles. Put them on the bottom of the bowl, then put the cooked meat with garlic and pour strained clean broth on top. Next, put the jellied container in the refrigerator or take it to a cool place to solidify.

7. When the broth hardens (it will take several hours), get a cup of ready-made jellied meat and turn it over onto a plate.

It turns out a delicious, mouth-watering jellied meat, from which all household members will be delighted.

Such jelly and without the addition of gelatin will harden well and will keep its shape. If the jellied meat is beautifully decorated, then it will take pride of place on the festive table. Also, jelly can be prepared for those who decide to lose weight. It will quickly help to cope with the feeling of hunger at any time.

Good appetite!