Jellied meat (jelly) in a slow cooker

[RybkA]

Where is the emoticon lying around here?

RybkA I buy heads specially for soup. Well, with the feathers remaining as usual, singe it, you also need to remove the bony part of the beak and that's it (the trachea, esophagus and goiter are removed naturally)

SchuMakher, in general, I cook with a beak My husband gouged out his eyes (this is not for the faint of heart, I was not present) The trachea, the esophagus, I understood what ... it seems like this was not observed, I don’t know the goiter? Above there is a scallop, and under the beak is the same ... goiter?
My rooster was already all greasy, the hostess did not disappoint

[mila 13,]

mila 13, chicken heads for the dog! The dog runs at home, the spaniel is so eared, we don't keep it for food, but as a "my pet" (pet)!

Oh, well, thank God (the smiley holds the heart), calmed down

Gee-gee, I made laugh.

Mila, most likely this is a heel.

In the word "dog" it was necessary to write "dog".

and I, by a sinful deed, decided that the comma was missing, after the word "head" Probably I moved to China and to South Korea ... oh, I can't tell the current anymore, sir.
I offer my sincere apologies.

The trachea, the esophagus, I understood what ... it seems like this was not observed, but the goiter I do not know what it is? Above there is a scallop, and under the beak is the same ... goiter?
My rooster was already all greasy, the hostess did not disappoint

A well-cut chicken (cock) is considered if this trachea, esophagus and goiter are removed.
I saw it on TV.

[RybkA]

RybkA I buy heads specially for soup. Well, with the feathers remaining as usual, singe it, you also need to remove the bony part of the beak and that's it (the trachea, esophagus and goiter are removed naturally)

you are a heroine)) I can't imagine how I would have fought with these heads ...

But if I had to remove my husband from the house, seriously and for a long time, then it would be enough to demonstrate the chicken heads being prepared and comment that this is just for him (well, so that there are no doubts). Truncated, the result is guaranteed

He and the plates with jellied meat separately need to be poured so that there are no gristles, skins, ears, and here - such exotic

P.S. I also disassemble jellied meat exclusively with my hands, no meat grinders

[Luysia]

Luysia maybe this is a legacy of a hungry "Soviet" childhood, but I still really like chicken soup on heads and paws

RybkA no, her goiter is in the jugular notch, well, where the neck ends and the breast begins.
And I cook with my eyes ... eat, and she looks at you

I only disassemble the meat in jellied meat with my hands + with a knife into small pieces so that there are no very long fibers. Garlic through a garlic press into each bowl, mix with meat and then just pour in broth. Through a meat grinder - only minced meat for dumplings. Here is IMHO - after a meat grinder my meat tastes bad

I have an average child, he told my sister to such a jelly (that's childish spontaneity at 3 years old), and who chewed it?

Zest my dad likes to have a lot of jelly and a little meat in the jelly, mom cries every time she cooks ...
And try not to put my cartilage skins ... even on top of mustard and horseradish they will flood everything and hamster

[Zest my dad likes to have a lot of jelly and a little meat in the jelly, mom cries every time she cooks ... And try not to put my cartilage skins ... even on top of mustard and horseradish they will flood everything and hamster]

And I cook with my eyes ... eat, and she looks at you

ooo, well, this is generally a win-win

Zest my dad likes to have a lot of jelly and a little meat in the jelly, mom cries every time she cooks ...
And try not to put my cartilage skins ... even on top of mustard and horseradish they will flood everything and hamster

I'm not crying)) I cook according to all the rules, but as I disassemble the jellied meat, I start tossing on different plates: "This is for me, this is again for me, but this is for you"
What else, so that I ate jellied meat without the skin from pork legs

RybkA no, her goiter is in the jugular notch, well, where the neck ends and the breast begins.
And I cook with my eyes ... eat, and she looks at you

Boom to think that there was no goiter either ... With eyes - it's cool!
Mine love that there would be more meat, and jelly so ... for a bunch. Nobody else eats cartilage except me, so I eat them myself when I take apart the jellied meat, while they are still warm. It tastes better for me

[Zest]

Zest
oh, I love .... and you also take apart the kada, rub the bones under the beer, soak the dump of the head

RybkA and you sleep in the same boat !!!

What else, so that I ate jellied meat without the skin from pork legs

How about eating those skins and meat off the legs while you take it apart? I immediately put a piece of bread next to it, and when my father takes it apart, he also cuts onions

but cartilage since childhood I do not accept it seems to me that they are very hard

[lina]

lina from another one joined

Let's cook jellied meat together !!!!!

Oh, how lucky I am with my men, they love jellied meat, I don't divide anything into plates, everyone is the same aspic.

Only I always try to be plump, well-frozen. And then I once saw a jellied meat on a visit, which had to be eaten with a spoon, b-r-s-s that's disgusting what a delicious meal!

How about eating those skins and meat off the legs while you take it apart? I immediately put a piece of bread next to it,

yes, this is the most sacred and most interesting place in cooking jellied meat besides all the above, I also attach a salt shaker next to

[Zest]

Zest, eat cartilage like this, and the skins with salt. I haven't tried drinking beer, I missed something ...
As a child, my mother taught me to do this and soak bones, and have cartilage, and skins with salt

Drooling like Pavlov's dog!
And yesterday I did cracklings ... Lyova didn't get it ...

Mash, cracklings - this is already in dumplings !!! And then the goal is not to overeat the filling (mashed potatoes + greaves)

And yesterday I did cracklings ... Lyova didn't get it ...

Yes, you have a real matriarchy there - he expropriates duck tail, does not share cracklings ... it is KANESHna, with such a thing in hand to walk, try to contradict there

[Zest]

Zest who got up earlier, that and slippers ...
.

Mash, cracklings - this is already in dumplings !!! And then the goal is not to overeat the filling (mashed potatoes + greaves)

yes, this is not an easy task!

As a child, my mother taught me to do this and soak bones, and have cartilage, and skins with salt

ABOUT! YES! I have jellied meat just now. I am waiting when it will already be possible to disassemble it
True, today I'm not doing the usual cleaning in the freezer. She pulled out all the bones, wings, skins and skins, cartilage of chicken and pork, and added a piece of pork to this.
Free space in the freezer! .... And what a smell now comes from the multicooker !!

I deliberately do not throw out all sorts of parts, albeit not large ones, that could give a fat jelly. when there are enough of them (by eye - I understand that it's time to put them into action), I add meat and wait

Girls, who can tell you how much ready-made jellied meat can be guaranteed to be stored just in the refrigerator? I understand that if delicious, then not for long,
but I want to load the cartoon to the eyeballs, but there are two of us and I'm not entirely sure of our ability to gobble up everything quickly

I pour a full portion into 2-3 trays, when it freezes, I leave one to eat, the rest I freeze .... When defrosting slowly (in a refrigerator), neither the taste nor the consistency change. The one that we eat in the refrigerator for 3-4 days

Well, everyone, inspired, reassured - I went to lay jellied meat
True, while I was laying another question appeared - does chicken skin give anything for broth or throw it away? I think to throw in the skeleton, which remained after cutting the chicken - it belongs there. but I'm not sure about the skin

The skeleton will give gelation ... The skin will give taste, greasiness ... I finally can't take anything out of the jelly, neither cartilage, nor skin ... it's delicious ... It's frozen today, in the evening we will calm down with potatoes

Just like they agreed - I will also cook for the night, but for now all the ingredients will be soaked in water

Yes, we have a real flash mob on the subject of jellied meat. You see, maybe someone else will join

[skeleton]

Girls, what is skeleton? I put everything from the chicken, except the liver in the jellied meat, and the legs, and the scallops, and the heart, the ventricle.

[RybkA]

RybkA
Shkelet .... What is left after cutting the meat.

Ah ... I see ... but I don’t cut out the skeleton, just a chicken into four parts bam-bam and into a saucepan

And I cut it on purpose - fillet separately, legs and wings separately. And there is a separate ridge, on which it turns out great to cook soup. I also added it to the jellied meat

I just threw two pig's legs and half a chicken into the cartoon, probably something will work out

It is possible and necessary. You just need to know which parts to use for jellied meat. As a rule, these are parts with a lot of cartilage tissue. Most often these are hooves.

With hooves in a multitask under pressure, everything works out great in 1.5 hours.
Hoof 700 - 900 gr. you don't have to cut it.
Meat of choice and taste 200-500 gr.
With spices, I think it's clear.
I pour water into the already loaded cartoon up to the 3-liter mark.
Aspic is about 1.5 liters.

Hello everyone! I also put jellied meat now, for the first time in the cartoon, I think let it cook until morning. The time was set at 10 hours for extinguishing. Little?

Regarding cutting meat - for example, I don't really like to take it apart by hand by hand. I take a fork in one hand and in the other, and with the forks I sort the meat into fibers. Very comfortably.

I think 8 hours would be enough. Well, actually try 10 and tell us later, boom to know

To be honest, it costs me 5-6 hours to extinguish. Everything works out - the mosquito will not undermine the nose. As for me, I don't see much point in keeping it for 10 hours. But I also wonder what happens

The fact is that I put it in the evening, at night, and it will be 10 o'clock early in the morning. And if you put less, it will be night. And at night I want to sleep.

The fact is that I put it in the evening, at night, and it will be 10 o'clock early in the morning. And if you put less, it will be night. And at night I want to sleep.

So it will stand on heating, and in the morning you will spread it.

So it will stand on heating, and in the morning you will spread it.

What is the difference? To know.

What is the difference? To know.

The difference is that the meat will not boil and boil down to dust, even at low temperatures, which anyway does its job - it cooks the meat!

On heating - the meat and broth just stay hot, and are immediately suitable for cutting jellied meat!

In general, it is better not to overcook the meat! Even in a slow cooker, 5-7 hours is enough for jellied meat!
Overcooked jellied meat is no longer of the same quality and taste

The difference is that the meat will not boil and boil down to dust, even at low temperatures, which anyway does its job - it cooks the meat!

On heating - the meat and broth just stay hot, and are immediately suitable for cutting jellied meat!

In general, it is better not to overcook the meat! Even in a slow cooker, 5-7 hours is enough for jellied meat!
Overcooked jellied meat is no longer of the same quality and taste

Absolutely not boiled down to dust. I was even surprised. The fibers float separately on gas for 6 hours. And here, as it was a piece, it remains, maybe microscopic pieces have separated. And the leg - the hoof - also remained intact.
But the bones themselves separated during disassembly. As will be to taste - I will write how it hardens. So far, I like everything more than on the stove.

In any case, this is my first jellied meat in a slow cooker. Next time I'll put it at 5 o'clock. And then I'll tell you exactly what the difference is.

Jellied meat froze quickly. The structure is good. So far, I don't see the difference compared to the stove. Convenience only.

Girls, and no one accidentally tried to make "fast" jellied meat? Hours in 3 .. it would be more convenient. When I stew ordinary chicken legs, or pork in pieces, it takes an hour and a half, and then everything turns into jellied meat anyway ...(I'm surprised every time) Maybe MV is so unique that there is no need to torment the jellied meat for so long?

And when I cook jellied meat for the holidays, I take either pork shank + chicken or pork legs + the upper half of the chicken. When they lived in the private sector, they preferred domesticated chicken or rabbit. Yummy!!!
And when I cook for myself, I take a couple of pork legs or one beef. With the advent of a multicooker in the house, jellied meat happens very often ... Well, I love boiled legs !!! I threw it overnight, in the morning some warm with bread and mustard, the rest in a tray in the refrigerator.
Ears did not understand ...

Girls, I wanted to cook jellied meat. And how much is it with CF? I have a 5 liter Liberton. I want a lot of jelly. but not that one meat.

Tanya. I also want to put jellied meat in my Liberton tomorrow night. I haven’t believed in him yet. So I think a pork leg, a piece of turkey quilted and a piece of shin, pour water about two fingers above the meat. I also want more jelly, otherwise it always turns out a lot of meat. Do you think there is enough water? What will you put in? And how much do you want to cook? I want to turn it off in the morning and go to work and pour it in the evening.

Lenok, I have never cooked. I think, too, like this, 2 pork legs, pork pulp and beef shank. But I will do for Christmas. So I want to do it, but it's scary for the first time, but I don't want to put gelatin categorically.

Tanyush, when using two St. legs, I think you will not need gelatin. I cooked in a rice cooker - pork shank, 2 legs, chicken and water to the top. If at the end I had not poured half a liter of the finished broth, there would have been an excellent jellied meat, and this is how almost one meat turned out. Now I want to make a bookmark less. Yes, and in the rice cooker she turned on and off constantly, now I hope it will cook in porridge overnight. What do you think? I want to turn it off in the morning and go to work, and disassemble it in the evening.

I think that it will turn out perfectly - you will turn it off in the morning. If anything, you can warm it up in the evening if it hardens (Let's be sure that everything will work out). I would make takaliol with water, boil it on the stove, drain the water and cook it in a multitude. I'll do it for Christmas. I ate with friends on NG, they had pork, the whole evening was bad, so fat. I think I'll try to do it without pork. You just sign off, what did you do. This is what I’m saying I’ll do, I haven’t bought anything for him yet.

Girls, I did it more than once in Panasika for the night - 6 hours ...
I take 2 pork legs and legs. With a buldy it turns out fat for me ...
I washed it, filled it with water and boiled it on the stove. I drained it, washed it off the foam, put it in a slow cooker and spices, water to the top mark, brought it to a boil (in a steam pan) and stewed for 6 hours. Plus, it stood still on the heating ... It turned out to be persistent, it does not even tremble, and yak slosa.
By the way, I don’t cut bones for multi, and so they are boiled, and the broth is transparent and light.

Well, I cooked jellied meat overnight. I did not expect that in the morning it would be not hot but lukewarm and slept, but it could be disassembled and spilled. : girl_cray: Now it stands and waits for me until evening ... But transparent and the meat is ready ... to my mind. I will pour it in the evening, and in the morning only Tan, I can tell you how it will freeze (I really hope so). Something like that.

oh, I congratulate you. It just became an obsession for me to cook. And after correspondence with you, it's just an obsession. But I come very late and leave very early ... I'll ripen for the holidays. You will write what you put and how much it turned out.

Agreed!

Tanya, I report: in the evening I disassembled it, spilled it, everything is OK! Frozen. I enjoyed cooking that way. The main thing is to guess the proportions with water. Warm not be afraid!