How to clean chicken feet for jellied meat. Delicious and tender jellied chicken feet: recipe with step-by-step photos. Preparing chicken jellied meat

Few people know that chicken feet contain special collagen, which perfectly helps people with joint diseases. Instead of swallowing tablets with chondroitin and glucosamine, eat paws. The recipe for this dish, which is not a shame to put on the holiday table, is not very complicated. You just need to take into account that, along with chicken feet, you also need to stock up on drumsticks or thighs - this way your jellied meat will also be meaty and satisfying. Many housewives prefer to use rooster for this dish - it contains more collagen. For a kilogram of legs, you should take two drumsticks or one thigh (or leg).

The first thing we need to do is soak the paws in cold water for three hours. After this long water procedure, the paws are rubbed off from dark spots very easily. Then they need to be cleaned of films. We clean large carrots and chop them coarsely. Wash the onion, cut off only the dry top part and the lower roots, leaving the husk intact. Place the vegetables, legs and drumsticks together in a saucepan and fill with three liters of cold water. Cook for about two and a half hours. The main thing in this process is not to miss the moment of boiling of the liquid. Any foam that appears must be carefully skimmed off with a slotted spoon, otherwise the jellied chicken legs will turn out cloudy.

After two to three hours, turn off the heat. Strain the broth. We throw away the onion - it has already given up its golden color and aroma. You can cut out cute star-flowers from carrots and later decorate the finished jellied meat with them. Paws are also no longer needed - you can give them to pets. But we remove the meat from the shanks or legs, separate it into fibers and return it to the broth.

Put the pan on the fire again. Season the broth with bay leaf, allspice, chili (on the tip of a knife), and salt to taste. Cook for another forty minutes. We check the jellied chicken feet for thickening: if a teaspoon of broth under your fingers is viscous, like liquid glue, then the dish is ready. If it happens that the liquid does not want to harden, add gelatin diluted in cold water, then cook for another 10 minutes. Cut two or three cloves of garlic lengthwise into slices, coarsely chop the parsley. Add these new ingredients to the viscous broth and cover the pan with a lid. Turn off the heat and let sit for five minutes.

Pour the broth into molds. When it cools to room temperature, put it in the refrigerator. Decorate the finished dish with carrot flowers and fresh herbs, and halves of boiled quail eggs. Serve jellied chicken feet along with mustard or horseradish. You can paint the surface of the dish with a mayonnaise grid. You can serve pickled vegetables as an appetizer with jellied meat.

And now some tips. Salt the broth intensively: once frozen, it will be just right. You can make the dish layered. When the broth has cooked for the required time, remove and remove the bones from the chicken legs. Pour the jellied meat into molds like this: put meat fibers on the bottom, and chopped garlic cloves on it. Fill it all with broth. If the dish, after standing in the refrigerator for several hours, is still not frozen, proceed as follows. We heat it and strain it. We send the meat back into the molds, and add half a spoonful of gelatin, previously diluted in 100 ml of cold water, to the liquid. Warm the broth over low heat, but do not boil. Then we pour the meat into the molds.

At first glance, preparing jellied meat seems like a long and labor-intensive process. But you begin to appreciate the effort spent the very next day: jellied meat that has been cooked all day can be eaten for a whole week, depending on the quantity you prepared. And the difficulty of cooking is only apparent: put all the ingredients in a saucepan, put it on low heat, and for the next 5-6 hours you can forget about the dish you are preparing and do other things. In addition, the cooking time can be significantly reduced if you cook not beef jellied meat, but jellied chicken feet.

Cooking steps:

2) Place all the ingredients in a saucepan and add water so that the water only slightly covers the contents. There is no need to add water during the cooking process. Add salt and put the pan on the fire. After the water boiled, I lowered the heat, covered it with a lid, and had the opportunity to do something else for the next 3-4 hours. This time is indicated for store-bought chicken legs. Homemade chicken, as well as soup or old chicken, will take longer to cook.
After three hours, the legs have already boiled enough and you can begin the final stage. Peel the onion and garlic. Cut the onion into several parts and place in a saucepan. Squeeze the garlic through a garlic press. Let's cook for another half hour.

Ingredients:

Chicken legs – 4 pcs., chicken legs – 650 g., salt, pepper, garlic – 4-5 cloves, onion – 1 pc., bay leaf, spices, carrots for decoration.

Many people love chicken meat. It is tasty, easy to prepare and digest, and has an affordable price. Today in many stores you can see chicken limbs on display, the benefits and harms of which for the human body regularly cause heated debate. In this article we will look at the properties of chicken paw jellied meat and the most popular recipes for this dish.

Compound

Chicken paw jellied meat is a storehouse of vitamins and beneficial microelements. For example, retinol, which is one of the components of this dish, helps strengthen the immune system, enhance visual acuity, and make joints more elastic. The aspic contains a lot of glycine, which is responsible for memory processes and high performance. In addition, this component activates brain activity. Jelly has a high protein content. The latter is found both in the loin and in the bones. Protein strengthens joints and the skeletal system.

Fibrillar protein, which is one of the components of jelly, allows joints not to age, maintain elasticity and not wear out. With regular consumption of this dish, you can forget about pain in the knees, elbows and other places. By the way, medicines for arthrosis are made from ground dried paws, cartilage and bones of animals. In jellied meat, despite prolonged exposure to high temperature, vitamins of groups A, B, C and P are preserved.

The dish also contains useful microelements that are rarely found in everyday food: phosphorus, copper, vanadium, rubidium, aluminum, boron.

Calorie content and BZHU

100 grams of chicken paw-based jellied meat contains 40 g of protein, a large amount of fat (about 43 g) and 0.2 g of carbohydrates. If we convert these figures into a percentage of the required daily consumption of BZHU, we get the following indicators:

• protein – 22%;
• fats – 17%;
• carbohydrates – 0%.

The number of calories in aspic varies within 215 per 100 g.

Benefit

The most common dishes made from chicken feet are broth and jellied meat. In addition to the fact that it is very tasty, these masterpieces of culinary art claim to have a healing effect from consumption. For example, broth prevents high blood pressure, and jellied meat is good for joints. With regular use, it can restore damaged cartilage tissue. This is especially true for older people.

Chicken feet contain a large amount of calcium, which gives human joints strength and the ability to be active. Collagen and protein components help maintain the elasticity of the skin, the elasticity of the connective tissues of the musculoskeletal system, prevent premature aging and the formation of wrinkles, and stimulate muscle growth (especially in athletes or physically active people). Even if we take into account that collagen partially breaks down in the human body, the remaining amount of this substance is enough to strengthen cartilage tissue.

Jellied chicken paws are useful for anemia. The fact is that the diet for this disease involves eating dishes, the ingredients for which are served fresh, boiled or stewed. And jellied meat, as you know, is cooked in a double boiler for 3-4 hours.

Harm

Despite all the benefits of chicken paw jellied meat, it is not recommended to cook this dish often. Chicken limbs contain a large percentage of fat, so their consumption can negatively affect the body, especially for people predisposed to weight gain. It is better for such people to consume jellied meat no more than once a week. Jellied meat made from chicken feet should be consumed with caution by people with chronic diseases.

• If you have liver problems, it is not recommended to eat food with additives containing garlic.
• If you have problems with the cardiovascular system (atherosclerosis), it is necessary to limit the consumption of jellied meat, since the cholesterol it contains can negatively affect the condition of the vascular walls.
• If there are inflammatory processes in the body, it is better to avoid eating the dish altogether. The growth hormone contained in aspic can worsen existing problems.
• People who have problems with the gastrointestinal tract (pancreatitis, gastritis) should limit the use of the product. The fact is that fat, cartilage and ground bones, of which there is plenty in jellied meat, are digested for quite a long time using gastric juice, which puts an additional burden on the stomach and can provoke a relapse of diseases.
• If you have problems with the gallbladder and spleen, you need to be as careful as possible when consuming jellied meat. It can cause the ducts to slow down and contribute to the formation of new stones.

How to prepare your paws?

The chicken's legs must be cleaned of the top layer and the claws removed. To remove the stratum corneum easily and quickly, pre-washed limbs should be immersed in boiling water for one minute and then in cold water. After this procedure, the limbs need to be rinsed several times with running water. Then the paws are placed in a double boiler, filled with plenty of water and cooked over low heat.

Recipes

Classical

Jelly is very often served as a festive dish for a feast. There are an incredible number of ways to cook it. The most common is the classic version without gelatin, for the preparation of which you can use not only chicken feet, but also other parts. To cook this aspic, you need to prepare the following components:

• chicken feet - half a kilo;
• other parts – kilogram;
• onion – 1;
• bay leaf – 2;
• carrots – 2;
• peppercorns – 5;
• parsley root;
• garlic – 2 cloves;
• greenery;
• salt.

Rinse the meat components. Cut off the claws along with the phalanges from the limbs. Place all the ingredients in a container with high sides, add cold water so that the liquid completely covers the products and is one third higher than them. Place the container on the stove. As soon as the water boils, skim off the foam and cook for another couple of hours.

After 60 minutes, add parsley root, whole carrot without skin, onion and lightly salt. Shortly before it’s ready, add the herbs, bay leaf, and peppercorns to the saucepan. Remove all ingredients and let cool slightly. Remove skin and bones from meat. Grind the existing cartilage. Make decor from carrots in the form of circles or something more intricate. Strain the broth, add salt, pepper, and chopped garlic. In the prepared form, place sequentially:

• carrot circles;
• chopped greens;
• meat pieces;
• pour in the broth (pre-chilled).

Place the mold in the refrigerator overnight. To make it easier to remove the jelly, you need to dip the mold in boiling water and turn it over onto a plate. You can decorate the finished dish with herbs and chopped horseradish.

Fast

You can quickly and conveniently prepare jellied meat in a slow cooker. With this method of cooking, there is no need to monitor the broth or remove foam; in addition, all ingredients are heated evenly. You will need:

• chicken paws - half a kilo;
• bay leaf – 3;
• chicken necks – 3;
• chicken legs – 2;
• garlic – 5 cloves;
• carrot;
• peppercorns – 7;
• salt.

Wash the chicken feet thoroughly and pour boiling water over them. Remove claws and films. Lightly burn the necks and rinse thoroughly. Wash the legs as well. Place all meat ingredients into a slow cooker. Add 1.5 liters of water, salt, pepper, seal tightly and turn on the “Stew” mode. Cook for 5 hours. Peel the carrots. Place it entirely in the multicooker bowl three hours after the start of cooking. After the beep indicates the end of cooking, remove the meat, place on a plate and let cool. Separate the meat from the skin and bones and chop.

Take the form. Place meat cubes on the bottom. Cut the carrots into thin slices and place on top of the meat. Pour the pre-strained broth over everything. When the liquid has cooled to room temperature, the mold can be placed in the refrigerator.

The minimum time spent there is 6 hours, but it is better to leave the dish in a cool place overnight. When serving, the jellied meat can be decorated with chopped herbs and mustard.

With beef

The jellied meat will be very tasty if you add beef (about 800 g) to the chicken feet. In addition, you will need the following components:

• chicken paws – one and a half kg;
• carrot;
• chicken fillet – 300 g;
• bay leaf – 2;
• garlic;
• salt;
• peppercorns – 10.

Place the chicken limbs in a deep container and fill with water until it covers them completely. Leave for 30 minutes. After this time period has expired, pour out the water, remove the stratum corneum from the paws, and cut off the claws along with the phalanges. Place the limbs in a large container. Wash the beef and chicken fillet and add to the paws. Pour all the meat ingredients with enough liquid so that it rises 5 cm above the food. Place the container over medium heat; there is no need to cover with a lid. When the water boils, drain it and add new water.

As soon as the liquid boils, reduce the heat and skim off the foam as necessary. Peel the carrots and onions and add to the boiling broth. Do not close the lid completely. Cook the ingredients for about four hours. The main thing is that the liquid in the pan does not boil, but simmers. Half an hour before cooking, add salt, bay leaf and pepper to the container. Remove meat ingredients from pan. The paws will no longer be needed, they can be thrown away, and the meat needs to be chopped. Carefully strain the broth through a fine mesh sieve. Peel and chop the garlic. Place pieces of garlic on the bottom of the mold, then meat. Pour the broth over everything and let it cool. Place in the refrigerator for at least 3 hours.

When serving, the jellied meat can be cut into portions and seasoned with horseradish or mustard. When preparing a dish according to this recipe, gourmets can add a little turkey meat to it.

With gelatin

A dish prepared from chicken limbs freezes well even without additional components, however, if you use gelatin in preparation, the jellied meat will be thicker. Required Products:

• chicken breast – kilogram;
• paws - half a kilo;
• pickled or pickled cucumbers – 2;
• eggs – 2;
• carrots – 2;
• bay leaf – 1;
• gelatin – 20 g;
• garlic – 3 cloves;
• onion – 2;
• peppercorns – 2-3.

Rinse all chicken parts thoroughly. Remove claws from paws. Place the meat ingredients in a deep saucepan and add water. As soon as the water boils, it must be drained and new water added. After the second water boils, add peeled onions and carrots to the container. When they become soft, they must be removed from the broth. At the very end of cooking, add bay leaf, peppercorns and salt to the pan. The total cooking time is 3 hours.

The chicken breast must be removed from the pan after 1.5 hours from the start of cooking. The skin is removed from the meat, bones and films are removed. The fillet is cut into small cubes or torn into fibers. The chicken feet are not used afterwards. The finished broth is filtered.

Boil the eggs, let cool. Peel and cut into round pieces, 1 cm thick. Pour gelatin into a small container, pour in broth (200 ml). Leave for a quarter of an hour to swell. Pour the resulting mass into the broth, stir until smooth. Place an egg in the prepared form, top with round pickles and slices of carrots, then meat. Pour broth over everything and cover the pan with cling film. As soon as the broth has cooled, put it in the refrigerator for 5-6 hours. The aromatic jellied meat is ready.

To learn how to make delicious jellied chicken legs, watch the following video.

Family doctor (general medicine)

Verified information

The article is written based on scientific data and verified by experts. Our team strives to be unbiased and objective, seek relevant information, consider the topic professionally and deeply, striving to answer all the reader's questions.

Recently, traditional medicine has begun to conquer the modern world. Even with complex diseases, you can find recipes from our ancestors based on treatment with natural materials. But are all the old methods really that useful? And now there are many debates on this topic. For example, is the jellied chicken feet good for joints?

The benefits and harms of jellied meat for joints have many controversial issues. And in some cases you need to ask yourself the question: “Are you ready to sacrifice one disease for another?” What is the reason for this opinion and what are the benefits and harms of jellied meat?

Properties of jellied meat

Jellied meat is a protein-rich product. Proteins are produced from the meat and bones of animals. And they have the same benefits for human bones and joints. As the ancestors said: “Wedge with wedge.”

In addition to protein, jellied meat contains a powerful element - collagen. Its action is very well known in the fight against aging of skin tissue. Since it has the property of restoring cells, making them more firm and elastic, this element is necessary not only for skin cells, but also for joints and bones. After all, if the joints begin to lose their elasticity and the bones wear out, this will cause a lot of painful sensations.

This delicious dish contains vitamins such as A, P, C, B, and especially those varieties that do not disappear when exposed to temperature. Among microelements, there are such rare substances as copper, rubidium, boron, vanadium, aluminum and phosphorus.

Jellied meat is considered an excellent remedy for joints. Most often it is prepared from various meat or chicken parts. And note, the medicine for arthrosis is made from dried and ground bones, ligaments, joints and cartilage of animals.

Contraindications

The benefits and harms of jellied meat are comparable. Unfortunately, we cannot say that this dish is only beneficial. Jellied meat for arthrosis is an excellent remedy. Healthy people should not be afraid to use this remedy for joints. But, equally, it can harm other organs that already have some problems.

To a large extent, this product consists of animal fats and carbohydrates. This means that the product is difficult for the gastrointestinal tract:

• Fat tends to take a very long time to digest and absorb. A mixture of bones, cartilage and other things requires more stomach acid to process. This causes a lot of work on the stomach, which can have a negative impact on gastrointestinal diseases.
• A heavy product also places a serious burden on the liver. And the stress of this organ affects the functioning of the gallbladder and spleen. As a result, the processes of stone formation and slowdown of the ducts may intensify. For people with liver problems, it is better not to indulge in this dish.
• Jellied meat is rich in calories, which can lead to the formation of new fat cells in the body. This contributes to excess weight gain, which is contraindicated in obesity. In such cases, jellied meat is not very useful.
• The dish also contains a large percentage of cholesterol. This negatively affects the functioning of the cardiovascular system. It is dangerous for those who have problems and diseases in this area.

Of course, the benefits and harms of jellied meat are determined by the amount of food taken and its composition.

Chicken, and especially jellied chicken feet, is good for joints and causes almost no harm to other organs. While beef is the hardest to digest and can harm people with the above problems, especially if you eat large bones. Low-fat pork is healthier for the ligaments; it contains the majority of collagen. However, it is rich in cholesterol.

Collagen, which is essential for joints, is found in the jellied jelly itself. Regular jelly (namely gelatin) will have similar properties. It also prevents the loss of elasticity of the ligaments, but at the same time it is not so fatty and high in calories.

The least harmless (not counting chicken) consequences for the body will be fish jellied meat. It will replace all heavy meat fats, but at the same time will be rich in light protein. It also contains Omega-3 fat, which helps synthesize elements that relieve pain and inflammation when treating joints.

Recipes

If you are still sure that using jellied meat will have one benefit for your body and that the harm to you will be insignificant, then you need to learn more about its preparation.

Most often, this dish is prepared from leftover chicken or meat carcasses, bones, cartilage, ears, tails, chicken legs and wings, heads, offal, etc. The whole point is systematic, long cooking over low heat. With this heat exposure, the vitamins will remain in the composition, and the solids will disintegrate.

The meat will separate from the bones, they, in turn, will digest all the useful substances, and the cartilage and ligaments will become very soft. By the way, it is recommended to use cartilaginous bones, they have more collagen and they boil so much that you don’t need to throw them away. All this fat is considered the most useful in the whole dish. It should become viscous without adding gelatin and set on its own in the refrigerator.

Cook the dish for more than 5 hours in a 1:2 ratio with water, over low heat so that the water does not evaporate. An hour before cooking, add seasonings. Next, the inedible remains are removed, and the rest is allowed to brew in the refrigerator.

From chicken feet

We bring to your attention a recipe for jellied chicken feet to treat joints:

1. 1 kg. Leave the chicken legs in boiling water for a couple of minutes to make it easier to remove dirt.
2. Place the legs and 2 chicken thighs in the pan (you can use one quarter or a pair of legs).
3. This is filled with 3 liters of water. You need to bring the broth to a boil, while not forgetting to remove the scum. This manipulation is necessary for a transparent, aesthetic appearance of jellied meat.
4. While still boiling, add 1 peeled whole carrot and 1 clean onion in the peel (this will also add appetizing and aroma to the broth).
5. Next, cook for 3 hours over low heat. Half an hour before cooking, add salt and pepper.
6. You can use more salt, because when cooled, the taste sensations are dulled, and the salt will be less noticeable.
7. After time, the broth is filtered and left to thicken in a saucepan over low heat.
8. You won't need chicken feet anymore. We remove the meat from the thighs and, if desired, either cut it or grind it.
9. The onions are discarded and the carrots are cut into slices for decoration (tomatoes and eggs can also be used).
10. The chicken is placed in small molds or poured into one large bowl. Next, lay out the carrots, add herbs and garlic.
11. All this is poured with broth and placed in the refrigerator overnight.
12. The jelly is served chilled, with horseradish or mustard.

Fish jellied fish

Any type of fish can be used.

1. Carefully wash the fish and remove scales (do not throw them away). We cut it up, remove the giblets (throw them away).
2. We wash the scales and put them on the fire until they boil. At this time, cut the fish into pieces, do not use the tail and head.
3. When the scales boil, boil it for about half an hour. Then we strain.
4. Place the fish in a pan in layers and fill it with broth to remove the scales.
5. Bring to a boil, skim off the foam and place on low heat.
6. Add peeled carrots, onions and herbs one by one. Sprinkle with different types of pepper and salt.
7. We cook all this, depending on the type of fish. Pilengas and crucian carp are cooked for 30 minutes, carp and pike for about an hour.
8. After cooking, strain everything and place the fish in molds or a deep plate. Pour broth on top.
9. Decorate with herbs, carrot rings, and egg slices. Place in the refrigerator to harden.
10. Serve with onions and bread, mustard or horseradish.

Such universal recipes should be regularly used in food to treat joints. But if you are not sure about the benefits of this dish for your body, then it is better to refrain from regular use. Although no one forbids preparing such wonderful jellied meat on holidays.

The opinions of doctors on this matter do not agree. They argue that each case of using jellied meat for joints requires a separate approach. A healthy person can easily eat meat or jellied chicken feet, because the benefits of jellied meat are really great, but for those who have chronic diseases of internal organs, it is better to consult a doctor.

Cold appetizers are an integral attribute of any holiday table. One of these traditional dishes is jellied meat. You can cook it from any meat, but the simplest and most delicious is chicken legs. In today's master class I will prepare it without gelatin, and instead of it I purchased chicken feet, the cost of which is very low.

Wash chicken legs and drumsticks in cool water.

Pour 2-2.5 liters of water into a pan and place the whole chicken in it. Place the pan on the fire. When the water boils, drain it, add new water, and put it on the fire.

Peel the onion and carrots. Add vegetables to chicken broth. If foam forms on the surface of the broth while cooking jellied meat, remove it using a spoon with holes. We will cook the broth for jellied meat for about 3.5 hours.

When the broth is ready, it must be strained through a fine sieve, and the meat from the legs must be separated from the bones. Discard the paws, onions and shin bones. Chop the boiled carrots and fresh garlic, split the meat.

Place chicken meat evenly on the bottom of two forms.

Place carrots and fresh garlic evenly on top of the meat.

Pour the strained broth over the vegetables and meat. Cool the trays and put them in the refrigerator. In about 1-2 hours the jellied meat will be ready for consumption.

Jellied chicken legs are best served with main courses with mustard or horseradish.

Bon appetit!