Chicken jelly in oursson 5005 pressure cooker

Category: Meat dishes
Chicken jelly in oursson 5005 pressure cooker

Ingredients

A hen 1.6kg.
Pork skin 300g.
Chicken backs 2 pcs.
carrot 1 PC.
peeled onion 1 PC.
red pepper (light) 1/2
black peppercorns 10 pieces.
coriander seeds 20pcs.
garlic cloves 5 pieces.
thyme (thyme) 1h l.
celery (or other greens) bunch
gelatin 20-30g.

Cooking method

  • Cut the chicken into large pieces (so that it fits into the bowl), clean the outer side of the pork skin with a sharp knife. We wash everything in cold water along with the backs, put it in a multicooker and fill it with water to cover the chicken, but be sure to slightly below the maximum of the bowl. We select the languor mode, set the pressure to 3, the time is 2.5 hours, as little as possible and go about our business without worrying about the process.
  • After relieving the pressure (it is not worth it manually), add burnt carrots, onions (I burn them by cutting them in half and put them, cut them on the hot electric burner of the stove, you can dry them on a dry grill, in a frying pan or bake in the oven), peas and hot peas, branches of herbs, bay leaf, salt. We draw attention to the risk of the maximum bowl, if it is higher, then it is better to pour, because instead of steam, fatty broth will go from the valve, at the end you can add it before straining. We close the lid and set the languor for 40 minutes, remove the pressure by 1.
  • After the end of the program, add the thyme and close the lid for 3-5 minutes. We filter the broth through a fine sieve. Throw away carrots, onions, skins, branches of greenery.
  • Separate the chicken meat from the bones and chop it not very finely, add chopped garlic to it and mix. Into the broth cooled to 60 degrees (if it is hot, then the gelatin will curl up and you will have to add it more) we introduce gelatin swollen in cold water (I first fill it with a glass of water for 1-2 hours), stir thoroughly. If we see a large amount of fat on top of the broth, then if desired, you can remove it by blotting it with a napkin (it will stick to it). Put the chopped chicken into molds and fill it with broth. Cool and refrigerate.
  • Bon Appetit.
  • Chicken jelly in oursson 5005 pressure cooker
  • Chicken jelly in oursson 5005 pressure cooker
  • Chicken jelly in oursson 5005 pressure cooker
  • Chicken jelly in oursson 5005 pressure cooker
  • Chicken jelly in oursson 5005 pressure cooker
  • Chicken jelly in oursson 5005 pressure cooker

The dish is designed for

3 liters

Time for preparing:

3 hours

Cooking program:

Languor

Note

It was my first jelly in this gorgeous multicooker pressure cooker. Before that, I cooked meat and chicken for 6 hours, removed the foam every half hour, checked that the water did not boil too much or did not stop boiling at all. Before laying the meat, I wondered how much water to pour, since some of it would boil away, but how much you can’t guess for sure, and you cannot add water to the jellied meat and other dances with a tambourine. So, I really liked the cooking of jelly in Oursson and honestly wanted to cook it more, without even waiting for this one to freeze.
When the jelly was tasted, it became a hit among relatives, an uncle who came to visit said - you see how wonderful, he ate only jelly and was full, though before that he ate 4 of his usual portions. Frankly, everyone ate with appetite, but more is not needed. I just felt a little jealous of Oursson, because she got most of the praise for the dish.
On prescription:
Pork skins do not need to be put on; they contain collagen necessary for hardening. Therefore, if without them, then we increase the amount of gelatin to 40g.
For those who like less fat, skin the chicken.
I roast carrots and onions for all meat broths - this gives its own aroma, interrupting the not always pleasantly smelling meat during cooking, I put more into the jelly with chicken out of habit. You don't need to burn.
The first 2.5 hours can be reduced aseven my bones became soft, which was a pleasant surprise. This has never happened, and in 3 hours of cooking it was not possible.
Choose spices to your taste, I'm used to them. I add hot pepper so that the jelly is not very bland.
I pay attention to filling the bowl above the maximum due to the fact that after laying the vegetables, my broth rose a little higher. But with the words "We know these bourgeois reinsurers, nothing terrible will happen" I did not pour out the broth. And when I was too lazy to wait and relieved the pressure manually, then the fatty broth came out of the valve.
A few days after the purchase of this miracle (Oursson 5005), only positive emotions and anticipation of further experiments, I hope successful.

Admin

Michael, WITH A REASON !!!

The pot does its job well!

I also cooked jellied meat in ursonchik, you can see here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=182754.0 , I like it too!
Michael121
Thank you, Tatyana, I have read your recipe several times before. It was because of him that I chose the cooking and pressure mode. But I don't understand yet how you can throw meat and vegetables into the jellied meat at the same time. I've seen a lot of this in recipes for multicooker on the forum, but I'm not yet ready for the risk myself. It seems to me that in half an hour the vegetables will give up everything required of them and this will remain in the broth more than during cooking for a long time. Not removing the foam when boiling is already a break in foundations for me
Admin

Everything will work out great and will not be overcooked, vegetables and meat will be cooked equally
Michael121
Yes, TatyanaI'm sure the vegetables will not fall apart, but so far I am not used to believing that as many useful substances will remain in the broth as in less cooking time. I forgot, I really liked your move to clarify the broth with a refrigerator. If I'm not too lazy, I will definitely try. The course is of course correct and there is less fat, only sometimes it is impatient to try the cooked as soon as possible.
Admin
Quote: Michael121

Yes, TatyanaI'm sure the vegetables will not fall apart, but so far I am not used to believing that as many useful substances will remain in the broth as in less cooking time.

We must proceed from the fact that we cook under pressure, which means that there is no boiling during cooking (as in an ordinary saucepan on the stove, which gives the digestion of meat and vegetables), the broth does not boil, which means that there will be no digestion of nutrients from the products.
Then what's the point of cooking in a pressure cooker, and cooking for a very long time, until the products are completely boiled, and even periodically turn off the pan and start all over again.

It will be optimal, first, sauté the vegetables, which we read about in the topic Roasting (sautéing) vegetables - why do this? and then add meat, potatoes, cabbage (for example), and cook on the BOIL mode for about 1 hour (depending on the quality of the meat), let the pressure bleed off (this is also part of the cooking, stewing process) - and we will get excellent taste, color, quality cabbage soup
Michael121
Thank you, Tatyana, I will definitely try this too. You write "Then what's the point of cooking in a pressure cooker, and cooking for a very long time, until the products are completely boiled, and even periodically turn off the pan and start over." I read tips, recipes about sautéing vegetables, and only then laying meat and pouring water in to simple multicooker. I have a question about this: "how to explain this (the pressure there is much less), and it does not seem to you that these recipes are just for the sake of speed and are suitable when there is nothing at hand besides a multicooker? It is optimal in terms of time or quality, or for quality-time? " For me, this is a dilemma so far and I really want to figure it out. But I myself see that vegetables, even for a long cooking time in these devices, keep their shape, and this already says a lot. I would like to understand everything to the end.So "let's look further" and read you, listening.
qdesnitsa
Thank you, Misha (I can call you that), for a wonderful recipe, I have never encountered the charring of vegetables before laying, I will definitely try, because I cook jellied meat (jelly) once a week, and in winter we eat it hot, like khash doing
Michael121
Charring as hard as I am is not necessary, much less is enough to give flavor. And it's not for nothing that a real ear without a log with coal in a pot for a short time, no longer an ear.
Michael121
Tatyana You write - We must proceed from the fact that we cook under pressure, which means that there is no boiling during cooking (as in an ordinary saucepan on the stove, which gives the digestion of meat and vegetables), the broth does not boil, which means that there is no digestion of nutrients from the products will be. But it seems to me that heat treatment is doing its job anyway.
Admin
Quote: Michael121

Tatyana You write - We must proceed from the fact that we cook under pressure, which means that there is no boiling during cooking (as in an ordinary saucepan on the stove, which gives the digestion of meat and vegetables), the broth does not boil, which means that there is no digestion of nutrients from the products will be. But it seems to me that heat treatment is doing its job anyway.

Of course, there should be heat treatment, we won't eat raw meat

The difference is HOW the heat treatment takes place:
- under pressure, without movement of products, when there is an interpenetration of product juices into each other, without destruction.
- without pressure, in a saucepan not on fire, when the liquid boils and all the juices from the products are digested, and the broth becomes cloudy.

You can experiment with taste:
- boil chicken and vegetables in water, then drain the water - taste it
- boil meat and vegetables for a couple, where there is absolutely no water and boil, taste it.
Recipes here
Vegetable salad in a double boiler https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=283304.0
Chicken breast with prunes, under cabbage leaf, steamed https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=282821.0
- boil meat and vegetables "vice versa" in a saucepan with a thick bottom, taste
The recipe is here Cooking the broth "in reverse" in a saucepan with a thick bottom 🔗

After that, a lot will fall into place, goodies will be determined
Michael121
Firstly - huge,Tatyana, thanks for such a detailed answer. Very interesting recipes on the links. It becomes clear that you love to experiment and experiment very deliberately. I read that you can use less oil and salt in multicooker, as well as about frozen foods in a pressure cooker. With butter it was clear, with salt not very much, with frozen food. it is not at all clear Now it starts to clear up a little. A lot will need to be learned and explained to yourself.
I understand that there are advantages to cooking in a pressure cooker. But I also read in books, for example, Tovkun Elena, that at low pressure, there are more nutrients left than at high pressure. I want to ask right away - maybe without pressure it is better. Unfortunately, there is no way now to cook dishes according to your recipes, I think that I would really like the option with a saucepan and a tightly closed lid (essentially a pressure cooker), however, like others. Returning to "our rams" I would like to ask myself only one question, the answer to which will clarify everything for me. Than we more "kill" the dish: by opening at the end of cooking in order to reduce the processing time of vegetables, or by boiling them for about 3 hours at max. pressure in the pressure cooker.
While I think it is worth believing your rich experience and not opening the lid once again, so that neither pressure nor temperature changes sharply. After all, I haven’t had to experiment as much with food processing methods as you have. I hope everything is ahead.
Once again, many thanks for the explanatory work with me. But I will cook broth for borscht separately
Tanyulya
Michael, bravo !!! excellent jellied meat
My husband respects jellied meat only from pressure cookers, and Orsyusha cooks jellied meat wonderfully.
Thank you very much for posting the recipe with the initiative.
We are waiting for new tasty treats!
Michael121
Tanyulya, thank you. If it's not a secret how long do you cook jellied meat and at what pressure when you put vegetables? immediately or later?
Tanyulya
Quote: Michael121

Tanyulya, thank you. If it's not a secret how long do you cook jellied meat and at what pressure when you put vegetables? immediately or later?
I cook for your choice or for languishing.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=182754.0
From vegetables I use only carrots, I put it right away.
Michael121
Tanyulya you have a wonderful form for jellied meat, and in general you have a very technological kitchen. Many people say: "it is better to work more with your hands and a knife in the kitchen - the food will be more soulful and delicious." But when a person turns, let's say, a couple of times minced fish in a manual meat grinder, his soul has little joy. And what will eventually be passed on to the food? And every new gimmick (even a trifle) makes me personally a burning desire to do something, to try it in practice. Sometimes this charge lasts for a long time. And Oursson charged me, I feel good, because there is such a great opportunity to try before that even something that was not "bitten". In short, we will test it often and I hope the charge will be enough.
Tumanchik
Thank you for the recipe, and most importantly for the love and respect for the responsible sacrament "cooking". I read your dispute and am in awe ... I am no less delighted with Orsyusha and I can’t imagine life without her! There is simply not enough time to upload all the recipes. I read more than I write!
Michael121
I cooked the jelly again, tried to do exactly the same as the first time. I only put carrots and onions together with the chicken. My purely subjective impressions: the taste is almost the same, but the aroma at the time of pouring the broth was weaker, weaker, nevertheless, I had to throw almost all the spices immediately. The carrots and onions have turned into a jelly mass. On the cold (finished) product, this almost did not affect, only the pungency of red pepper was completely lost. I draw a conclusion: it is better to cook broths for soups beforehand, or separately (especially meat and bone), chicken or tender pork soups, you can try to cook soups at once throwing all the products. How not to turn the temperature and time do their job. But after turning off the program (after cooking meat), you must not release the pressure manually, before laying vegetables, so that there is no very sharp pressure and temperature drop. And the next time with the prescription, the first interval will be reduced from 2.5 hours to 2 or 1.5 hours.
Tanyulya
Quote: Michael121

But after turning off the program (after cooking meat), you must not release the pressure manually, before laying vegetables, so that there is no very sharp pressure and temperature drop. And the next time with the prescription, the first interval will be reduced from 2.5 hours to 2 or 1.5 hours.
On liquid dishes, it is generally not advisable to relieve pressure manually, if you do this, then sooooo carefully.

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