Jellied poultry or game, or meat products in the form: calorie content per 100 g, proteins, fats, carbohydrates

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Micro- and macroelements in Jellied poultry or game, or meat products in the form

Jellied poultry or game, or meat products in form contains the following elements: Mono- and disaccharides, Cholesterol, Ash, Starch, Water, Organic acids, Dietary fiber, Unsaturated fatty acids, Sodium, Potassium, Phosphorus, Magnesium, Calcium, Sulfur, Copper, Boron, Aluminum, Iodine, Manganese, Chromium, Fluorine, Molybdenum, Vanadium, Cobalt, Nickel, Rubidium, Selenium, Lithium, Tin, Zinc, Iron, Chlorine.

Chicken aspic

1. In order to make chicken aspic with gelatin, first of all you need to boil the meat and at the same time get a rich and aromatic broth. To do this, rinse the chicken drumsticks well, put them in a saucepan and add cold water, after which you should add whole peeled carrots, bay leaves and half a teaspoon of salt. The water should completely cover all the ingredients with a margin of a couple of centimeters, since it will boil away during the cooking process. First, the water must be brought to a boil over high heat and immediately skim off the foam that always forms when cooking meat, and then the heat must be significantly reduced until the liquid is barely boiling, and the chicken must be cooked for 1 hour.

Advice! I prefer to buy chicken drumsticks for making aspic, since they have more meat, which also comes off the bones without much effort, however, instead of drumsticks, you can take the same number of thighs or just two large chicken legs. It is better not to use breast meat in this recipe, since the dish with it will have a different consistency and taste, especially since aspic is already dietary and low-calorie, and the “red” meat from the legs should also be eaten periodically.

2. Remove all meat from the finished chicken and chop finely. You don’t even have to wait for the drumsticks to cool down, but first take them out with a fork onto a cutting board, then use the same fork to carefully separate the skin and throw it away, then remove the meat in the same way, which after an hour of cooking almost comes off the bone by itself. Small slices of chicken meat cool instantly and can be cut without the risk of getting burned.

3. Cut the boiled carrots into small cubes. You shouldn’t put a lot of carrots in the aspic so that its taste doesn’t dominate in this essentially meat dish; it’s enough to use half a small carrot, which corresponds to approximately 50 - 60 g of boiled vegetable.

4. Combine chicken and carrots in one bowl, add a little salt, ground pepper and finely chopped garlic and mix everything thoroughly.

5. Filter the broth remaining after cooking the chicken through a sieve or cheesecloth and measure out approximately 700 - 800 ml, which will be needed for the aspic. If your broth suddenly boils down too much, then you need to bring it to the specified volume with boiled water to get a sufficient amount of filling. If you prefer to make aspic with a large layer of jelly, then you can take more broth - up to 1 liter, but in this case it is better to increase the amount of gelatin to 20 g. Gelatin should be poured into a small ladle or saucepan and poured with a small amount of prepared broth (enough will be 100 - 200 ml), then put it on the lowest heat and with continuous stirring, without bringing to a boil, ensure that all the granules dissolve and the solution becomes transparent. Next, the dissolved gelatin can be combined with the main part of the broth, mix everything well and the jelly for aspic is ready. Just in case, I advise you to taste it for salt and add more salt if necessary, although the salt that was added when cooking the chicken is usually enough for me.

Advice! If you have regular rather than instant gelatin, then it is better to soak it in advance (in parallel with cooking the chicken) in 100 - 150 ml of cold water and leave to swell for at least 40 minutes, then dissolve over low heat and filter through a sieve. and combine with broth. In this case, the broth will be slightly diluted with water, which is not at all scary if you have boiled it well and it has become saturated; however, as an alternative, gelatin can be soaked in the finished cooled broth, but this will naturally lengthen the entire cooking procedure.

6. In addition to boiled chicken meat and broth with gelatin, we will need some more vegetables, and although this is optional, I advise you to spend a little time to make the chicken aspic truly beautiful, tasty and festive. For an original design of the aspic, green olives need to be cut crosswise into two parts, and all the liquid should be completely drained from the canned corn. It is better to choose natural olives, pitted or stuffed with lemon, and olives stuffed with sweet red peppers also look beautiful, although lately they rarely come on sale.

7. Now you can begin to form the aspic, and I recommend using silicone muffin tins for this, although if you are used to preparing this dish in a large bowl, then this is not at all forbidden. At the bottom of the molds, you first need to place the olives cut side down in one layer, for example, I got 4 halves per mold, then put canned corn on top to taste (I put one heaped teaspoon at a time).

8. Next, you need to lay out the chicken meat with carrots and garlic, filling the molds about two-thirds.

9. Then the contents of the molds must be filled with broth and placed in the refrigerator for 2 - 3 hours.

Note! I had enough of this amount of ingredients to fill the silicone mold for 6 muffins, which you see in the photo, and 3 more separate, slightly larger portion molds. The aspic is very easily removed from a silicone container by hand, without being damaged and maintaining a presentable appearance, and when using dishes made of other materials, before removing, you need to walk along the walls with a thin knife, and then turn the appetizer onto a plate.

Chicken aspic with gelatin is quite easy to prepare, but it turns out so tasty and beautiful that it undoubtedly deserves the right to decorate your holiday table. You should definitely serve it with horseradish and classic Russian mustard, and your guests will figure out for themselves which combination they like best. This aspic turns out to be very light and dietary and contains only 52 kcal per 100 g, even though fatty “red” meat is used for its preparation, so this appetizer is a rare example of a holiday dish that you can eat for your own pleasure, without fearing extra pounds. Bon appetit!

Vitamins in Jellied poultry or game, or meat products in the form

Jellied poultry or game, or meat products in form contains the following vitamins: Mono- and disaccharides, Cholesterol, Ash, Starch, Water, Organic acids, Dietary fiber, Unsaturated fatty acids, Sodium, Potassium, Phosphorus, Magnesium, Calcium, Sulfur, Copper, Boron, Aluminum, Iodine, Manganese, Chromium, Fluorine, Molybdenum, Vanadium, Cobalt, Nickel, Rubidium, Selenium, Lithium, Tin, Zinc, Iron, Chlorine.

Calorie content Jellied. Chemical composition and nutritional value.

Nutritional value and chemical composition of "Jellied".

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Zalivnoe is 120 kcal.

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** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.