Losing weight is easy! Dukan chicken jellied meat: cooking secrets

Jellied meat or aspic is a popular dish for the festive table and everyday menu. It can be prepared from small pieces of meat, broth, vegetables and boiled chicken eggs. Dietary chicken jellied meat with gelatin is a natural and healthy dish for those losing weight.

In this article we will look at the beneficial properties of jellied meat for weight loss, cooking rules and low-calorie recipes with step-by-step instructions. Before you start cooking, be sure to read the list of contraindications for this dish.

The benefits of the dish for weight loss and dieting

Traditional jellied meat is not a dietary dish; it contains a lot of fat and calories. This applies to recipes with pork feet and rich meat broth. However, aspic can also be prepared in a dietary way, for example, with chicken breast and gelatin without excess fat. This dish is healthy and contains many valuable substances for the body - vitamins and microelements:

• group of vitamins B;
• carotene;
• vitamin K;
• magnesium;
• iron;
• sodium;
• iodine;
• phosphorus;
• cobalt (high content).

This combination of nutrients has a positive effect on metabolic processes in the body - it helps to quickly lose extra pounds without harm to health, increases vigor and overall activity even during low-calorie strict diets. Also, the listed substances have a positive effect on the functioning of the nervous system and reduce stress on the body when losing weight.

Note! Collagen contained in gelatin is a key material for joints and skin, which experience increased stress during sports, active weight loss, etc.

Be sure to check out:

What's in the pan

Jellied meat is considered a very healthy dish.

It contains many micro- and macroelements, and in addition, it contains collagen - a substance very necessary for our joints, bones and ligaments.

Thanks to its composition, it also helps improve memory and vision, as well as blood circulation in the brain.

At the same time, eating this dish every day is, of course, harmful - due to the fat content of the product, calorie content, and cholesterol content.

If it is abused, it can result in problems in the functioning of the kidneys, liver, and stomach.

By the way, not everyone likes the presence of gelatin in the dish. Quite often there is the opinion of housewives that good jellied meat does not need gelatin - everything will harden just fine.

Because animal bones, which we boil for at least 6 hours, already contain it. How do you cook? With or without gelatin? Share in the comments!

If you are not sure that the contents will not harden on their own, then, in addition to gelatin, there is agar-agar - this is a product of plant origin with excellent gelling properties.

When using it, remember - agar-agar should be immediately poured with boiling water; there is no need to heat it gradually. And it freezes well even at room temperature.

In addition, and this was worth mentioning at the very beginning, this is a meat dish, and meat is still not the best choice for proper nutrition, which I already wrote about, in particular, in the article on how nutrition affects our health.

What meat to choose for jellied meat

An ordinary jellied meat, and indeed the dish is quite fatty.

In order for it to be dietary, you should carefully choose the meat from which it is prepared.

The leanest comes from turkey - 52 kcal per 100g, followed by lean beef (80 kcal), and chicken (120 kcal).

But pork, lamb, duck, goose and other fatty meats are not suitable for maintaining slimness - it contains 180 kcal per 100g, or even more.

Usually, to harden it, it is customary to put in it what is “fattier” - pork legs, heads, ears, tails. At the same time, it is not at all necessary to load the dish with so many calories - a variety of meats are well suited for cooking.

Moreover, the tastiest jellied meat is made from various varieties, for example, chicken feet, beef shanks, turkey wings and veal.

And so that the jellied meat can thicken well and quickly, and at the same time turn out tasty and transparent, water should be poured into it 2-3 cm above the level of the meat.

Cook with a whole bird or just chicken breast

There are many recipes for dietary aspic with different ingredients. Culinary publications advise preparing such a dish from a rooster - the cut up carcass contains many gelling components that make the jellied meat more elastic and appetizing in appearance. However, if you add a sufficient portion of gelatin, a whole chicken, its individual parts or fillet of your choice will also work.

The main point is to cook a high-quality broth based on the selected meat according to all the rules. It should have a golden color and sufficient transparency without clouding, and a pleasant aroma.

Reviews of those losing weight

Irina, 32 years old, Syktyvkar: “I never thought that jellied meat could be classified as a dietary product until my nutritionist told me about it. I kept the diet for 10 days. I included jellied meat in the menu 3 times. True, I cooked it from chicken and added a lot of carrots. I managed to lose 4 kg. It is noteworthy that during this restriction I did not experience weakness or feelings of hunger. You won’t be able to lose weight quickly with jellied meat, but I lost 3 kg and I’m happy with this result.”

Alina, 41 years old, Kazan: “I’ve been suffering from excess weight all my life. I used fasting techniques, in which the weight comes off quickly, but returns after a short time. I decided to find a nutrition system that would get rid of kilograms gradually, but for a long time. I included beef jellied meat in the menu. I cooked it with lean meat and diluted the broth with water. The beneficial properties are preserved, but there are fewer calories. I can say that this is the best diet I've ever had. The main thing is that I didn’t feel hungry, and I lost 3 kg in a week!”

Olga, 28 years old, Moscow: “Jellied meat is great for helping you lose weight. I love eating it during fasting days. I make it from several types of meat at once, so that there are more nutrients, sometimes I add olives to it. But I wouldn’t rely only on a properly selected diet. You can effectively lose weight only with an integrated approach. I have a good figure because I lead a healthy lifestyle: exercise every other day, lots of water and fresh fruits and vegetables. You need to lose weight correctly!”

Recipes for the lowest calorie jellied meat: step-by-step cooking instructions

Classic version

A cold appetizer according to this recipe can be prepared as easily and quickly as possible (without taking into account the additional time for the final hardening of the jellied meat). The following products are needed for cooking:

• chicken breast – 1 kg;
• carrots – 1 pc.;
• broth - 1 l;
• gelatin – 30 g;
• onion – 1 pc.;
• garlic – 3 cloves;
• eggs – 3 pcs.;
• greens - a small bunch.

First, rinse the fillet thoroughly and fill it with water. Place the container on the fire and cook the chicken broth. After boiling, watch for the accumulation of foam and remove it regularly with a slotted spoon. Then peel the onions and carrots, place them whole in the pan with the chicken and cook for about 1 hour. Pour the gelatin from the bag into a deep container and fill it with water, wait until it swells completely. Strain the broth from the fillet and vegetables thoroughly and remove excess fat with a spoon.

Add gelatin powder to it and mix thoroughly. Cut the boiled breast into small pieces or disassemble it directly with your hands. Peel the pre-boiled eggs and cut into neat slices, chop the carrots into slices. Place meat, chopped eggs, carrots, garlic and chopped herbs into a deep dish. Pour the gelatin mixture over the ingredients and place in the refrigerator to set (will take about 4-5 hours).

Note! A dish based on chicken breast goes well with spicy additives - mustard, horseradish, garlic sauce.

In a slow cooker

A delicious recipe for jellied meat with reduced calorie content, specially selected for preparation in a home slow cooker. The dish turns out to be as tasty and tender as possible. Required list of products:

• whole chicken – 1200 grams;
• gelatin – 20 grams;
• onion – 1 piece;
• carrots – 1 piece;
• water – 1.2 liters;
• garlic – 1 clove;
• lettuce leaves - 1 piece;
• corn in a jar - 3 tbsp. l.;
• allspice (peas) – 7 pieces;
• sea ​​salt, ground pepper - add to taste.

Rinse the chicken carcass thoroughly with water and divide into 4 parts, then place them in the multicooker bowl. Add onions, whole carrots and peppercorns to them. Pour in purified water, salt and pepper thoroughly. Activate the “Broth” mode and cook the dish for 1.5 hours. Approximately 3-4 times during this time, skim off any foam that appears. Then turn on the “Soup” mode for 2 hours.

After this, remove the meat and boiled vegetables to a plate. Carefully separate the chicken meat from the bones, remove the skin and finely chop it. Cut the carrots into small cubes. Strain the prepared broth through cheesecloth. Pour out one glass of liquid and soak gelatin in it for 30 minutes. Next, part of the broth with gelatin should be placed in a water bath for several minutes, stirring occasionally.

Next, pour the mixture into the remaining broth, adding peeled and chopped garlic, sea salt and pepper. Then pour the mixture into the prepared pans and add chicken, corn and chopped carrots. Place the dish in the refrigerator to set for about 5 hours. Serve the aspic with horseradish and plenty of herbs to taste.

With bell pepper

A tasty version of the dish with the addition of sweet pepper. For cooking you will need the following products:

• boiled fillet – 160 grams;
• gelatin (powder) – 10 grams;
• chicken broth – 250 grams;
• sweet pepper – 1 piece;
• carrots – 1 piece;
• bay leaf – 2 pieces;
• sea ​​salt, ground pepper - add to taste;
• greens - a small bunch.

Cook chicken breast broth with a little salt, bay leaf and spices (total time - 70 minutes). Don't forget to skim off the foam to make the liquid clear. Next, cool the broth and pour gelatin into it, mix the ingredients thoroughly and let it brew for 10 minutes. Heat the container with gelatin in a water bath until the small granules are completely dissolved, and then cool.

Rinse the bell pepper with water and cut into rings, then place on the bottom of the prepared pan. Place chopped meat, chopped herbs and carrot slices on top. Carefully pour the broth over the ingredients and place in the refrigerator overnight to set. Serve jellied meat with additional fresh herbs.

With eggs

A fairly satisfying version of aspic that can be prepared on a diet. Required list of products:

• eggs – 5 pieces;
• chicken fillet – 1 piece;
• broth - 1 liter;
• gelatin – 20 grams;
• olives – 6 pieces;
• canned peas from a jar - 4 tbsp. l.;
• salt, spices - add to taste.

Boil the chicken meat in water along with salt and spices: after boiling, this broth should boil for about 40 minutes. Beat the eggs with a fork, add a small amount of salt and bake in the oven (you should get a thin baked omelette). Roll the cooled omelette into a tight roll and cut it into pieces about 1 cm thick. Also chop the olives, cut the fillet into small cubes.

Prepare small forms: place an omelette, peas from a jar, olives and boiled fillet pieces on the bottom. Dilute gelatin in 100 ml of water and wait until it swells (about 30-40 minutes). Next, mix it with the broth. Pour it into the molds and place the dish in the refrigerator for at least 6 hours.

Note! In an alternative version of the recipe, the aspic is poured into prepared egg shells for creative serving to guests. To make such a “container” stable, the shells are placed in an egg tray.

Secrets on how to preserve the usefulness of a product during cooking

Many people like the taste of jellied meat, but they value the product primarily for its beneficial properties. Namely, it contains:

• useful minerals - copper, potassium, phosphorus;
• elements fluorine, sulfur, rubidium;
• aluminum and boron, calcium and vanadium;
• polyunsaturated fatty acids;
• collagen and glycine;
• gelatin;
• retinol;
• valuable aliphatic amino acid;
• vitamins - C, B9, A.

Even a small portion of high-quality jelly brings great benefits to the body.

It contains many useful elements, minerals and vitamins. The jelly includes:

• boron;
• copper;
• aliphatic amino acid;
• aluminum;
• potassium;
• polyunsaturated fatty acids;
• vanadium;
• fluorine;
• lysine;
• rubidium;
• vitamins A, C and B9;
• collagen;
• glycine;
• gelatin.

The main part of the useful elements included sulfur, phosphorus and calcium. Due to such diversity, even a minimal portion brings significant benefits to the body. Calorie content depends on the meat used for cooking. The record holder was pork. Approximate calorie content is indicated in the table.

It turns out that jellied meat with less calories is made from turkey and chicken. However, veal is also suitable for a dietary dish. In this case, 100 g of product contains only 92 kcal and a small amount of fat. Pork jelly is the most nutritious, regardless of which parts of the carcass it is cooked from.

To get good jellied meat, it is important to know how to choose the right meat. The dish is cooked mainly from the bones of the limbs - legs, paws, pig hooves. They provide the right amount of natural gelatin. If jellied meat is cooked from chicken, then it is advisable to throw half of the carcass into the water at once.

If you use only brisket for jelly, the dish will turn out lean and tasteless. This rule applies to any chosen meat. It is also advisable to throw the peel in water during cooking (if the dish is not intended to be dietary). The dish is cooked over low heat. The least amount of nutrients are lost in a multi- or pressure cooker.

Spices are added only 30 minutes before they are fully cooked. Cooked meat is thoroughly cleaned of veins, cartilage and bones. It is advisable to strain the finished broth through a sieve before pouring. To avoid an unpleasant aftertaste, beef is not mixed with other types of meat.

Jellied meat is a unique dish, has an excellent taste, and can bring significant health benefits. With regular, but moderate, consumption of jelly, physical endurance and clarity of mind increase, and many diseases (especially the musculoskeletal system) are prevented.

Nutritionist, healthy lifestyle trainer Elena Bogdanova

Are there any contraindications

There are a lot of useful properties of aspic, but not everything is so simple. It is worth limiting the use of this dish in the following conditions:

• high cholesterol levels, tendency to thrombosis;
• inflammatory diseases;
• gallbladder diseases;
• kidney failure and other problems with the excretory system.

Adding hot garlic and mustard sauces to the dish is contraindicated for liver diseases, gastritis and stomach ulcers. This rule also applies to hot spices that are added when cooking broth for jellied meat.

In the absence of contraindications, it is recommended to consume jellied meat no more than 1-2 times a week. At the same time, try to eat the dish in small portions in the first half of the day to actively process it.

Can jellied meat be used by pregnant and lactating women?

One of the main properties includes a beneficial effect on bones and improvement of metabolic processes. There are general good qualities of jellied meat that do not depend on the type of meat used for cooking:

1. Collagen replenishes the deficiency of interarticular fluid and prevents cartilage deformation. At the same time, it ensures the correct (and pain-free) functioning of the joints, especially the pelvic and knees, which are subject to the greatest loads. With frequent consumption of jelly, arthritis is prevented and goes away at the beginning of the development of the disease.
2. Collagen also has a good effect on the skin, making it elastic, preventing the appearance of wrinkles and aging of the dermis. Strengthens muscle tissue.
3. Vitamin B helps increase hemoglobin. In conditions where anemia is recorded, the risk of hypoxia and poisoning of the body often increases. Meat, which is the main component of jellied meat, prevents many pathologies and increases the concentration of blood cells.
4. Lysine is very important for blood vessels and strengthening the immune system. The element copes well with viruses, especially during respiratory outbreaks.
5. Polyunsaturated fats are important for the central nervous system and help reduce stress, anxiety, and irritability. They normalize sleep, concentration, and successfully combat stress.
6. Thanks to fiber and dietary fiber, the functioning of the gastrointestinal tract (especially the intestines) improves. The body is cleansed of the accumulation of toxins and toxic substances.
7. Retinol works well against infections and viruses and at the same time improves vision.
8. Gelatin strengthens connective tissue and bone structures.
9. Aliphatic amino acid improves calcium absorption.
10. Glycine activates brain function, fights irritability and chronic fatigue, excessive fatigue.

Jellied meat is recommended to be consumed for fractures, as the dish promotes rapid healing of bones. It is also advisable to include it in the menu for depression. Jellied meat increases the body's resistance to many pathologies.

Due to its positive effect on bones, jellied meat is used as an adjuvant for the treatment of joints. Jelly, especially beef jelly, contains a lot of animal protein, which is important for ligaments, cartilage and tendons. Therefore, jelly is usually included in the mandatory menu of athletes. The dish further increases physical activity.

Pork jelly contains a lot of amino acids, ferrum, B12 and zinc. They fight low hemoglobin, vitamin deficiency, and increase calcium concentration. Myoglobin is the main “pork” component involved in oxygen transport. Thanks to this element, the risk of pathologies of the heart and blood vessels is reduced.

The dish is a must-have for men. This prevents the occurrence of impotence, infectious processes of the genitourinary system, and prostatitis. Helps lift your mood and restore energy reserves. Pork fat is needed as an antidepressant, and due to seasonings it also has an antibacterial effect.

Beef jelly is very tender and flavorful. It is usually prepared with horseradish and mustard, which increases the antibacterial effect of the dish. Meat is digestible by 75 percent, and due to its low fat content, it is recommended for gastrointestinal pathologies.

Beef jelly is useful for eye diseases, as it contains a lot of retinol (vitamin A). The dish helps prevent retinal cancer and malignancy of optic nerve cells. People with night blindness especially need aspic.

Due to the large amount of animal protein, the dish is recommended for athletes with heavy physical activity, and to prevent wear of cartilage and spinal discs. This type of jelly is 50 percent provided with a full supply of animal fats, ferrum and carotene.

Chicken jellied meat (like turkey meat) is often cooked from the legs, and they contain a high concentration of vitamins, phosphorus, ferrum, potassium, as well as magnesium and calcium. Choline brings great benefits, normalizing metabolic and metabolic processes.

Paw paw jelly lowers blood pressure, as the dish contains antihypertensive protein. Collagen improves joint mobility and creates protection against joint deformation. Due to the high concentration of this element, the dish is especially recommended for women.

Jellied meat increases hemoglobin, removes harmful and toxic substances, strengthens the immune system - all this is important during pregnancy. However, it is recommended to consume it in small quantities so as not to provoke an increase in cholesterol concentrations and excess weight gain. The dish is also useful during lactation, but is prepared without herbs and seasonings.

Jellied meat can be included in a child’s diet only from 7 months, as it is heavy food for a fragile body. In order not to burden the gastrointestinal tract, the jelly is cooked with chicken, without spices, herbs and salt. Such food strengthens the immune system, bones and muscles and promotes their proper development.

Start giving jellied meat with ¼ tsp. After a year, the portion gradually increases to 50 g per day. However, you can introduce the dish into your diet only after consultation with your pediatrician.

The beneficial properties of a product made from pork knuckle, tail, ears or legs are dictated by the valuable qualities of the pork itself. In particular, it contains amino acids and iron, vitamin B12 and myoglobin, animal fat.

Pork jellied meat:

• effectively protects the body from vitamin deficiency;
• replenishes calcium reserves;
• has a beneficial effect on the condition of blood vessels and the heart.

Attention! The benefit of jellied pork legs for men is that the properties of the product serve as a prevention of prostatitis and improve potency.

Jelly made from beef is less fatty than pork and is much better digestible, by as much as 76%. Therefore, you can use the product even with many gastrointestinal diseases; it will not cause harm.

Beef jelly contains a large amount of vitamin A, so it is extremely beneficial for eye health. The product contains carotene, which strengthens muscle, bone and connective tissues and promotes their recovery. The benefits of jellied beef legs will be especially great for athletes whose muscles and joints are subject to special stress.

During the period of bearing a child, jelly can bring both benefit and harm. The main danger is that the product can increase cholesterol levels in the blood and cause excess weight gain.

However, the product also has benefits for pregnant women. Jellied meat improves hemoglobin production, helps absorb calcium, removes toxins and strengthens the immune system. Therefore, you can still take the product during pregnancy - just in small quantities, and after consulting a doctor.

Jellied meat is also approved for use during breastfeeding. It does not have a negative effect on the baby's health. But the product should be consumed without seasonings and herbs, in order to avoid allergies and colic in the baby.

Classic jelly is too “heavy” food for a child’s body. But the beneficial properties of the product are still important for growing babies. Therefore, children from 6 or 7 months of age are recommended to be offered a special homemade baby jellied meat - made from chicken meat, without salt and other seasonings and spices. The benefit of chicken aspic will be that the product will strengthen the child’s immunity and promote the development of bones and muscles.

You should start complementary feeding using an amount of no more than a quarter of a teaspoon. If there is no negative reaction, then gradually, by the time the child is one year old, the amount of jelly can be increased to 50 g per day.

Important! Since even low-fat and unsalted jellied meat can harm a child, it can be introduced into the diet only after consultation with a pediatrician.

Main conclusions

Jellied meat is a fairly popular and satisfying dish. To reduce its calorie content, you should use chicken and low-fat broth. At the same time, dietary jellied meat has a whole list of beneficial properties:

• vitamin supplements normalize metabolism in the body and promote safe weight loss;
• minerals reduce stress levels during a diet and have a positive effect on the nervous system;
• collagen promotes youth and elasticity of the skin, heals joints.

Recipes for aspic based on chicken and gelatin are simple to prepare and have a delicate taste. This jellied meat goes well with herbs, garlic and horseradish.

Do you like jellied meat? Share your favorite low-calorie recipe for this dish!

What to remember:

• To make the jellied meat as low-fat as possible, choose lean varieties of meat.
• You shouldn't get carried away with it because of its fat content.
• To strengthen bones and joints, use gelatin or agar-agar, and not necessarily in jellied meat; there are many options for dishes.

I will be glad to see your recipes in the comments. See you in new articles, friends!

Jellied meat or aspic is a popular dish for the festive table and everyday menu. It can be prepared from small pieces of meat, vegetable broth and boiled chicken eggs. Dietary chicken jellied meat with gelatin is a natural and healthy dish for those losing weight.

In this article we will look at the beneficial properties of jellied meat for weight loss, cooking rules and low-calorie recipes with step-by-step instructions. Before you start cooking, be sure to read the list of contraindications for this dish.

How to prepare delicious jellied beef legs at home?

To prepare any jellied meat without gelatin, you must use parts of the legs of beef, pork or lamb. Otherwise, the broth will simply not harden and all your efforts will not be crowned with success. An excellent result will be obtained if you use beef legs with beef pulp. Read the recipe and be sure to try it!

1. Wash all meat components thoroughly, cut off and scrape off all excess. Place everything in a saucepan and pour water 5 cm above the meat level and bring to a boil over high heat.

2. Remove the resulting foam and leave to cook for 6-7 hours over low heat.

3. Then put the onions into the pan without completely peeling them, bay leaf, salt and peppercorns. Leave to cook for another 30 minutes.

The onion in its skin will make the color of the broth golden and beautiful.

4. Remove all the contents from the pan and leave the broth to cool.

5. We disassemble the meat and cut it into small pieces. Chop the garlic either with a knife or a garlic press and mix it with the beef. Place everything on the bottom of the molds.