Chicken Turkey: Cooking Recipes
One of the traditional festive dishes is jelly. It can be called jelly or aspic, but the essence does not change. As a rule, it is customary to cook jellied meat from pork or beef drumsticks, ears, skins, and hooves with the addition of a large amount of fatty meat. But what to do if your family has not taken root pork or beef dishes? How to replace jelly from pork, so that the dish turned out to be low-calorie, wholesome and tasty?
One of the successful solutions will be a recipe for turkey aspic. Meat is much leaner than pork, and much better than chicken. Such a dish can be eaten both for young children, for a man of old age, and for people who adhere to a healthy diet or a strict diet.
To get a traditional rich and very fast freezing jelly, you have to cook meat for a long time (from 6 to 12 hours). In such cases, gelatin is not added.If there is not enough time for a long cooking, if the jelly is boiled for a long time, but not frozen, then the use of gelatin is allowed. It also helps out in those cases when the meat component does not provide a sufficient amount of the fat and fat necessary for independent freezing of the jelly.
For a turkey fillet recipe, choose the right meat. Preference is given to those parts of the carcass in which there is more bone and cartilage. It is they who are known to help the jelly freeze. Ideal in this regard are wings, neck and legs.
Today we will offer a choice of some simple, but very tasty recipes of turkey aspic made from turkey without gelatin and with its addition. Aspic can be cooked in a conventional saucepan on the stove or in a slow cooker, which will significantly save cooking time.
Spices for color - carrots, onions.
Spices for aroma - peppercorns, bay leaves, cloves, garlic, parsley, dill, mustard seeds, ground coriander, parsnip root, ground paprika, turmeric.
Recipe for turkey jelly with gelatin
The first option of cooking jelly will be using a thickener.This will significantly reduce the cooking time of meat and make the jelly-like part of the jelly more transparent. Gelatin is known to be an animal natural protein that is derived from cartilage, bones, tendons, and ligaments of animals. He has excellent gelling qualities and has long been used in cooking.
In order to quickly and easily master the recipe for turkey brawn, you need to prepare the following set of products:
- Ham, shin, neck or thigh of a turkey - 350 gr.
- Turkey fillet - 350 gr.
- Onions - 2 pcs.
- A pair of garlic cloves.
- Laurel sheet.
- Pepper Peas.
- Gelatin 1 pack.
So, we present you a recipe with photos of turkey aspic step by step with gelatin. To begin with, all meat pieces that have bone are put into the bulk pan. Hips, legs, neck, legs are filled with water. Add a couple of teaspoons of salt, bay leaf and pea black allspice in the amount of three or four pieces. The onion is cleared and completely sent to the water. Put the jelly stew.
Any recipe with photos of turkey braised jelly will show that the broth from this type of meat does not work out when cooking is as muddy as, for example, during cooking of pork or beef aspic.This is what attracts cooks to poultry meat, which is becoming increasingly popular and popular in recipes for jellies and aspic.
It is recommended to boil poultry for about two hours. Then the fillet is added to the dice pieces. Cook for another half hour. We take out onions, bay leaves, meat pieces. Now you can strain the broth. This is done using the smallest sieve or through cheesecloth. When the meat has cooled, disassemble it with your hands into flakes and add them to the broth. There we also put chopped finely garlic and some seasoning “for aspic”. It remains to make the right "filling" of gelatin.
How is gelatin diluted?
Gelatin for a turkey neck jelly recipe is advisable to start cooking in advance when the meat is still on the stove and cooked. Cooking time of gelatin ranges from 40 to 60 minutes. Having opened a package, having poured out a powder in a mug, we fill in there cold, but surely boiled water. Mix thoroughly and leave to swell.
Now in the course is a small saucepan. In it gelatin will be dismissed on low fire. Gradually stir the water with gelatin, waiting for the ingredient to melt completely.Bringing to a boil the gelatinous mass is strictly prohibited. Once all the granules have dissolved, remove from heat and filter through a fine sieve.
Now you can add gelling composition in the broth. It is very important not to rush into the fridge. It is possible to clean the turkey jellied chicken (the recipe from the photo shows it step by step) only after the dish has completely cooled down. When serving, you can decorate the dish with a sprig of fresh greens, a boiled egg or a piece of boiled meat. If a festive table is needed for a spectacular presentation, then we advise you to pour the jelly in portions.
Aspic from turkey neck. Recipe with photos
Judging by the reviews, this option is considered among the hostesses one of the most popular. First, brawn is cooked with almost no cook. Secondly, cooking does not require a large amount of meat ingredients. Thirdly, the dish is prepared without the use of gelatin, which for many is a big plus. Fourthly, this is a turkey braised recipe for those who love a large amount of transparent jelly and a small proportion of meat.
What is required?
- Turkey Neck - 3 pcs.
- A small carrot.
- One onion.
- Spices: laurel.a leaf, pepper by peas, a carnation, salt, pepper ground, parsley dried.
Purchased in the neck neck must be well washed. Then they are cut into two or three parts so that it is more convenient to put them in the pan. Fill the neck with two liters of water and set on high heat. Add a bay leaf, a couple of peppercorns, a peeled onion, two cloves, a large pinch of salt into the water. Over high heat neck boil until foam appears. Remove it and reduce the fire to an average level.
Cooking time is two hours. After 1.5 hours, put carrots and greens into the broth. After removing from the heat, broth is filtered. Meat is removed from the neck and broth is poured. For beauty and additional flavor notes in jelly, you can put sliced boiled carrots and a pair of cloves of garlic.
Leave the jelly to cool at room temperature. As soon as the broth begins to grapple, it means that it has cooled. We remove in the refrigerator for the night.
Aspic with chicken legs and turkey fillet in a slow cooker
Very tasty is obtained from aspic from turkey in a slow cooker. The recipe is simple and quick,requiring only the loading of products in the kitchen "assistant". Chicken legs, which will be used in this recipe, are an excellent source of gelling agents. Use of gelatin is not required.
List of products for the dish
- Turkey fillet - 400 gr.
- Chicken legs - 500 gr.
- Carrots - 2 pcs.
- Onions - 1 pc.
- Garlic - 4-6 tooth.
- Bay leaf - 3 pcs.
- Five peppercorns.
- Parsnip root - 1 pc.
- Water - 3 liters.
- Three pinches of salt.
How to cook?
Chicken legs must be prepared before laying in the pan. First, they require thorough rinsing under running water. Secondly, the need to remove the skin. Thirdly, cutting phalanges with claws is obligatory. Turkey fillet is simply cut into two large pieces.
Send the meat and legs into the crock-pot, pour three liters of water (if volume allows). If the multicooker bowl is designed for a smaller volume of liquid, then we slightly reduce the amount of spices and water, and leave the amount of meat the same. Laying vegetables.
The bulb can be peeled, or you can simply remove the top dusty layers of the rind. Many experienced housewives say that an incompletely cleaned onion adds more flavor and color to the broth. Peel carrots and cut into three parts.Cut parsnip root into two parts and also send it to the meat pan.
In order not to resort to the help of gelatin, it is necessary to cook such jelly for about three hours. In most modern multi cookers there is a special “jelly” mode, so it’s not necessary to count and follow the cooking time.
An hour before the end of cooking add spices to the future aspic. A bay leaf, a few carnations, peppercorns, a pinch of salt are added - all in the proportions indicated in the list of ingredients. If your kitchen “assistant” works in the “jelly” mode, like a pressure cooker, and you cannot open the lid until the end of the cooking process, then all the spices are added at the beginning of cooking. If you can lift the lid in the middle of the work, it is better to add fragrant spices in an hour, as the recipe suggests.
After the multicooker has signaled the end of work, we open the lid and take out the meat and spices with a skimmer. Now the broth will be easier to filter.
Prepare a beautiful shape for brawn. Put boiled turkey fillet on the bottom of the fiber. Add a layer of ground garlic mixed with small cubes or slices of boiled carrots.If desired, you can put a couple of large parsley branches in jelly for brightness of color and beauty of the design. With a thin trickle we pour the broth into the form so as not to disturb the layers. Jelly of turkey fillet and chicken drumsticks stiffens perfectly. We are waiting for the broth to cool, send the jelly in the fridge. After four to five hours brawn is ready. If time permits, you can hold the dish in the cold night.