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.
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Dietary chicken jellied meat with gelatin. Diet turkey recipe
Homemade diet turkey jellied meat is also easy to prepare without gelatin: if you add more parts “rich” in cartilage, it will harden perfectly. True, it is better to put it on the table immediately before use so that it does not have time to melt. Turkey meat is low in calories - about 150 kcal per 100 g, contains a lot of vitamins and minerals, and is low in fat: there will be no fatty film on the jellied meat. But the broth from the seeds contains a lot of gelling substances: gelatin is definitely not required.
How to make easy turkey jellied meat at home? The recipe is very simple, cook for your health! Take approximately equal amounts of drumsticks and “clean” pulp, 600-700 g each, add 300-400 g of wings and necks. Place in a large (5 l) saucepan, fill with cold water, after boiling, drain the water, rinse the meat - everything as usual. After pouring boiling water over the meat, cook over low heat; after a couple of hours, add two washed onions directly in the husks, for goldenness of the broth, and an hour before complete readiness - salt to taste, peppercorns, carrots (2 pcs.), parsley root, bay leaf and other seasonings. The jellied meat is cooked for about three hours; determine by trying to separate the meat from the bones and checking the broth “for thickness” - it should become sticky. Turn off the stove, leave the pan - the meat will “cook”; After an hour, remove the meat and vegetables. You can discard the onion and use the carrots for decoration, cutting them as you like.
First put carrots and thin slices of lemon (optional) into the molds, and sliced meat on top. Add crushed garlic to the broth; strain, pour over meat and vegetables, put in the refrigerator.
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.
How to cook jellied meat from pork feet and beef?
Pork legs, like the legs of other types of meat, guarantee that your jellied meat will freeze well. The recipe shows approximate proportions of ingredients. You can use your own, just keep in mind that 1 kg of meat requires 1 liter of water.
1. We wash all the meat. Cut the pork legs into several pieces. We put everything in a saucepan, fill it with water and put it on the stove until it boils.
Be sure to remove any foam that forms.
2. After boiling and removing the foam, reduce the power of the stove and put peeled onions and carrots, as well as bay leaves and peppercorns into the pan. Cook for 8-10 hours over low heat. 30 minutes before the end of cooking, add salt to the broth and remove the vegetables and bay leaves.
3. We disassemble the finished meat with a fork or hands and place it on the bottom of the mold.
You can cut carrots into slices and decorate a layer of meat with them.
4. Pour the strained broth over everything and leave to cool at room temperature. And then we put everything in the refrigerator.
5. A white, greasy layer forms on the frozen jellied meat, which must be cleaned off. Cut into pieces and you can serve!
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.
Diet chicken jellied meat
I ate jellied meat today for the first time in my life! The jellied meat was a success!
I hasten to share the recipe! As you already understand: I advocate a healthy diet, so my jellied meat is not very fatty and not spicy, but nutritious. And from dietary chicken meat. For adults - with mustard, for children - with bread. My daughter is 2.2, she ate 2 spoons with delight Ingredients: - 4 small chicken fillets - 4 bones (either from the breast or back) - 2 chicken wings (or 3-4 chicken legs) - 1 medium onion (required) - 1 tsp. salt with a heap (but try after cooling!!!) - 1/3 tsp. black pepper - 2 bay leaves - 50 gr. gelatin (required) Preparation: For this amount of chicken I used 1.4 liters of water (from this amount of broth - a glass for swelling of gelatin). Rinse the chicken, put it in a saucepan, add water so that it barely covers the chicken, put it on low heat, add the onion cut into 2-4 parts, you can (optional) add a whole carrot. Cook for about 45-50 minutes, skimming off the foam, over low heat. Check for doneness, turn off the stove. Add salt, black pepper and bay leaf. Leave on the hot stove for an hour. Strain the finished broth through a sieve, separate the meat from bones and veins. Divide into containers. Pour gelatin over the hot broth, dissolve it and add to the broth. Pour the broth over the meat and refrigerate for 2-3 hours until completely frozen! And enjoy!!!!!!I’m not a big fan of jellied meat, but I really liked the chicken version! Help yourself, with God!
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.
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!
Calorie content of the dish
How low-calorie jellied meat is depends on what meat it is prepared from. Thus, jelly containing chicken components as a base has a calorie content of 110–120 kcal per 100 g of product.
If the meat and bone broth was cooked from chicken and beef, its energy value increases to 200 kcal per 100 g. The most high-calorie is pork jellied meat: per 100 g of dish there are from 250 to 300 kcal.
To reduce the energy value of the jelly, it should be prepared from chicken legs and white poultry meat. In this case, the calorie content of jellied meat will be 80 kcal per 100 g. The same amount of kcal is contained in aspic cooked with lean beef. However, in order for a dish made from such ingredients to harden, gelatin must be added to it.
The calorie content of the broth becomes higher if its concentration increases. You can reduce the number of calories by diluting it with water.
