Chicken breast fillet jelly (for a beautiful figure)

Add the soaked gelatin. Let's stir.

Bring it to a boil again, but turn it off immediately.

Gal, so it turns out that you can boil gelatin, right? And he will not lose his gelling properties, right?

First, you obviously misread it. You yourself quote that you only need to bring to a boil, but not boil. Although, it all depends on the gelatin itself. Its modern forms can withstand a fairly long boiling. I warned about this too. You just need to follow the instructions on the specific package.
Sometimes you only need to dissolve in cold water, sometimes in hot water. Sometimes, pour directly into boiling water.
I can, when I'm free, take a picture of a package of such gelatin. If interesting.

You yourself quote that you only need to bring to a boil, but not boil.

I read this, but I somehow thought that if you bring it to a boil, it should still be 100 degrees, no?

If interesting.

Thank you, of course, interesting. For example, to my shame, I had no idea that gelatin can be so different that

Its modern forms can withstand a fairly long boiling.

Thanks again for the educational program :))

[Galya,]

Galya, Thanks again, this jelly will be my duty. Husband on a diet, trying to eat right. This time, together with the breast, I cut carrots and zucchini into pieces with washers. Further according to the recipe. It looks beautiful, just as tasty and a full meal is ready.

Kinglet, Vikul, , I took "Mriya", soaked it, warmed it up and poured it into the hot broth, did not bring it to a boil a second time.

[Galya]

Galya, thanks for the recipe. We liked

if brought to a boil, it should still be 100 degrees, no?

Even higher, it is known from the course of chemistry: the boiling point of the solution (broth) is higher than the boiling point of the solvent (water). Therefore, more often than not, we simply bring it to a boil, at the first sign of it, turn it off. Although, I repeat - there are such gelatins that can withstand prolonged boiling. Wait for a photo of that package with instructions.

[dog gray]

dog gray, Galya! Thanks for the interesting recipe, bookmark it!
And with a victory in the competition!

[Elya_lug]

Elya_lug, I understand, Elechka, thanks, I also use Mriya, I will do it the same way as you :)
dog gray, Galya, thanks for the clarification and with a medal for you!

Phew! Found it. True, the edge is unevenly cut, but everything is visible. This daughter loves this. I buy without spices - I just pick it myself.
Here he is -


It was the main picture that turned over. I do not know how to correct.

[dog gray]

dog gray, thanks, Checkmark, if I meet like this, I will definitely try

You don't have to search - he is here only as an example that you can boil with gelatin for a long time.
And the taste -, as you know, there are no comrades for taste and color! I like to make a bouquet of spices myself. By mood.

Checkmark, brought you a huge thank you for the recipe, I decided and tried all day today, that's what happened (though I didn't have breasts, but chicken legs)

I cooked this jelly today, it's delicious! And just how! Thank you!!

Thank you very much for the recipe! I cook jelly for the second time in the last 2 weeks. Very tasty and quick.

[Check mark]

Check mark, thank you very much! Delicious! I didn't even expect that such a wonderful jelly would turn out from chicken breasts! Straight, opening for me. Thanks again!

[dog gray]

dog gray, Galya, delicious jelly, thank you!

I cooked it too!
For a 250g serving you get:
B-32.1
F-1,2
U-1.8
Cal-146.
Cool ??? One protein! 👍
delicious! There is a lot of meat!
Berries - cranberries, for decoration.
Time spent only 40 minutes!
I took gelatin in plates. Very comfortably! Do not dilute in water. Soaked it, squeezed it out, threw it into the hot broth, stirred it and ... pour it! The beauty!
A gorgeous jelly came out! Hearty, tasty, healthy, fast, non-nutritious.
I did 500 grams of meat (2 small breasts). Came out 4 portions of 210 gr.


Thank you so much for the recipe!

Guel, what a beauty!
Well that's what you tease. So I want too!
Only now the chicken files are frozen with me.
Who made from frozen? Is it possible not to thaw, but directly into the water?
(and if so ... then in the cold?)

So I made from frozen!
It thawed a little in water so that it could be separated from the heap. She took a couple, put the rest on the withers (further defrost). I cut (sawed) the breasts into 4 pieces, put them in boiling water. Only (I confess) I cooked it for 20 minutes (and not 10, as in the recipe!), Because the middle remained pink for a long time. The rest is prescription. The meat may not be the easiest, but finely chop it anyway. So it turned out well.

[mamusi]

Only now the chicken files are frozen with me.
Who made from the frozen ones? Is it possible not to thaw, but directly into the water?
(and if so ... then in the cold?)

mamusi, Rituel, I’m not Galya, but I studied with her, so I’ll tell you how she taught us how to defrost meat, poultry, fish. Only long defrosting in the refrigerator. That's right

[Svetlenki]

Svetlenki, Brightwing! Of course, a long defrost is correct! Nobody is going to argue with live.
I just really wanted jellied meat and there was no urine to wait.

Only long defrosting in the refrigerator. That's right

Yes, Svetul, I always do that.
However, sometimes you are in a hurry and ... I put frozen pieces (pre-cut chicken or beef) in cold water. It's a sin ~ so I cook my soups.

[mamusi]

mamusi, Lana, I forgive myself I sin, but rarely. All the same, I try to plan, but on HP, like a four-thread, you will see tasty things, so right away you run to cook urgently

This jellied meat has long been in mental bookmarks, but still has not bothered to. We need to cook this di-ethical yummy already

[Guzel62]

Guzel62, guzel, the beauty! I love jellied meat, but I don't always want to mess with it, but here it is fast and tasty. I made fillets from 800 grams and 1 liter of water, I like to have more jelly.

[Guzel62]

Guzel62, guzel, the beauty! I love jellied meat, but I don't always want to mess with it, but here it is fast and tasty. I made fillets from 800 grams and 1 liter of water, I like to have more jelly.

And I love to have more meat!

[Pebble]

We are so hot now, and this jelly has become a real salvation! Pebble, thank you very much, I cook it now all the time, the tray ends and a new one is on the way, the benefit is being done elementary, and it doesn't get bored, it's just a miracle, not jelly!

[Tatyana]

Tatyana, what a delicious piece, I would have eaten it)))

[Yaroslavna]

Yaroslavna, Thank you ! We now only survive on such pieces, such heat and humidity, we don't want to eat anything, and this jelly is like life-giving moisture!
Svetik Svetlenki, thank you!

My jelly is now cooling down.

Why can't I do it?
And I want ...

And I love to have more meat!

Yes! I also

And I want ...

Maybe not so much, it couldn't be easier

Quote from: Guzel62 on July 10, 2018, 19:48
And I love to have more meat!

Yes! I also

In winter, and I, and now nooo, jelly is so tasty, cooling

[dog gray]

dog gray, I take note of Galina !!!

[dog gray]

dog gray, Galya, I have a question. I understand that I am abusing your favorable attitude towards me, but I have an awesome product for jellied meat - 2 grade chicken carcass. Roughly speaking, chicken soup. The right chicken. I already checked it - I cooked a cool broth with it, and ate the carcass ... in one snout ... (don't worry - I ate for several days) - childhood memories ...

So, I really want to cook jellied meat out of it. Could you please guide me in the right direction on technology and whether gelatin is needed.

I understand that this is not your recipe at all, but please

Sveta, first of all, is not jellied meat, but jelly! Second, cook usually. But not all day, of course. An hour and a half more than. Do not put a lid on.As the water boils off and boils, immediately use a fork to disassemble into smaller pieces that have already boiled and go away. Taste the broth at the very end with your fingers - if you feel stickiness, do not add gelatin. Most likely, it will harden like this, provided that the broth by the end of cooking is about (including bones) about a third of the total weight. By eye, of course.

An hour and a half more than.

Galya, you don't know that chicken!

I understood, thank you! I will definitely come with a report!

You yourself will understand that you are already ready. Should loosely lag behind the bones. And the smell should already be felt in the broth - saturated. Put the garlic in ready-made
When cooking, do not cover with a lid, do not salt, so that it barely flinches, does not boil much.

When cooking, do not cover with a lid, do not salt, so that it barely flinches, does not boil much.

Can I chop the carcass? How many parts?

Not worth chopping. It will melt anyway. It is easier to disassemble the carcass - there will be no small fragments of bones.

I came with a report. The jelly came out very tasty.



Since I deviated a little from the recipe, I will hide the comments under the spoiler

I cooked chickens from a whole carcass (2 pieces, 1.150 gr each, 2nd grade s / m). I could not catch the correct burner fire, so a couple of times my broth boiled with a key (ah-ah-ah, I know), but I was lucky - the transparency remained and did not seriously affect the taste.
I completely removed the skin (threw it out), cut the breast into cubes, chopped the rest of the meat with a "pulse" in a food processor with knives.

Then everything is according to the recipe. I put 20 grams of gelatin. This is not enough! This weight needed 40 grams.

Next time I will include pork hooves in the jelly kit. The result will be even better, it seems to me.

Galya, thank you very much for the recipe