Turkey turkey chicken is a dietary version of a traditional dish. Recipes for turkey aspic: from wings, necks, legs

Turkey turkey chicken is a dietary version of a traditional dish. Recipes for turkey aspic: from wings, necks, legs

The principle of cooking turkey aspic is not very different from the traditional recipes of this dish.

Chill turkey can be cooked in the usual way or automate the process, and prepare the dish in a slow cooker.

Chicken turkey can be eaten even by those who follow a diet.

Aspic from this meat is obtained dietary and very tender.

Turkey Chicken - the basic principles of cooking

For jelly use those parts of turkey, where there is a lot of cartilage and bones. Ideal for this are neck, legs or wings. We also need carrots, onions, herbs and spices. If you doubt that the jelly will harden, you can add gelatin to it.

Prepared turkey pieces are placed in a suitable dish, poured with boiled water and cooked on the lowest heat for about four hours. After boiling, put the whole, previously peeled vegetables into the broth. About an hour later, the carrot is taken out, cooled and cut into beautiful figures. It is subsequently used for decoration, but onions and other roots are removed and discarded.

Turkey meat is removed from the broth and bones are removed. Then it is dipped in broth and boiled for about an hour.

Then the broth is filtered. Pieces of meat and sliced ​​carrots are distributed in forms and poured in rich broth. Cool completely at room temperature, after which chill is removed in the refrigerator for six hours. Before serving, jellied sliced ​​straight into the form.

Recipe 1. Turkey Chicken


three turkey wings;

salt - 7 g;

turkey thigh;

five black peppercorns;


two lemon wedges;


garlic - three slices.

Method of preparation

1. The wings and thighs of the turkey are washed under the tap. Vegetables cleaned and rinsed.

2. Meat and chishchennye vegetables are laid out in a pan, put black peppercorns and pour all boiled water. Her level should be five centimeters higher than meat. The pot is sent to the fire and salt the contents. Bring the broth to a boil, remove the foam and twist the fire to the minimum. Boil jelly over low heat for about four hours. In this case, two hours later, onions and carrots must be removed from the broth. Onions are thrown away, and the carrot is cooled and cut into curly slices. 3. When the turkey meat is ready, remove it from the pan and cool it completely. Broth filter. Free from bones and skin meat. Disassemble it into pieces.

4. At the bottom of the tray spread slices of carrots. On it lay out the slices of turkey, chopped pieces of garlic and lemon wedges.

5. The contents of the tray are poured with broth, cooled completely through a sieve and put into the refrigerator. Served aspic with horseradish.

Recipe 2. Turkey turkey with chicken legs


2 turkey legs;

five bay leaves;

turkey wing;

six pinches of salt;

chicken legs - 7 pcs .;

ten peas allspice;

2 carrots;

seven cloves of garlic;

bow - three heads.

Method of preparation

1. Rinse the turkey meat and place in a saucepan. Chicken legs clear of skin and cut phalanxes with claws. Transfer them to turkey meat. Pour the contents of the pan with 5.5 liters of filtered water. Put the pot on a moderate fire, from the moment of boiling remove the noise and reduce the fire to the smallest. Cook jelly about three and a half hours. An hour and a half before the end of cooking, put in the broth whole vegetables, after clearing them. Add peppers and bay leaves here.

2. When the turkey meat is ready, take it out, and salt the broth abundantly. Pour it into a saucepan, boil and remove from heat. Disassemble the meat, remove it from the bones and tear it into small pieces with your hands. Add chopped garlic to turkey and mix. Carrot cut into curly pieces.

3. In the form lay out an even layer of turkey meat with garlic. Spread the carrot slices on top. Pour the contents of the form with rich broth and leave. When the jelly has cooled, put it in the refrigerator for at least five hours so that it is completely frozen.

Recipe 3. Turkey turkey with greens and vegetables in a slow cooker


clove of garlic;

turkey neck;

40 g of gelatin;

turkey shoulder; parsley;


bay leaves - 2 pcs .;


5 g of spices;

table salt.

Method of preparation

1. Wash and clean out all the excess turkey meat. Put it in an ordinary saucepan, pour boiled water and boil for ten minutes from the moment of boiling, periodically removing the noise. Then drain the water and transfer the meat to the multicooker container.

2. Salt the turkey, sprinkle with spices and add whole vegetables to it, after clearing them. Pour the contents of the bowl with clean water and close the multicooker tightly with the lid. Turn on the “Soup” mode and cook jelly in this mode for three and a half hours. A quarter of an hour before the end of boiling add bay leaves. Remove the meat from the broth and cool.

3. Pour gelatin in water in a separate cup and leave it to swell. Then add the solution to the broth and warm it over low heat until completely dissolved.

4. Crush the peeled garlic cloves with a press and add the crushed garlic to the broth.

5. Separate the turkey meat from the bones and lay on the bottom of the form. Top with carrot slices and green leaves. Pour all the broth and cool. Put the jelly in the fridge until it hardens. Serve with black bread, mustard or horseradish.

Recipe 4. Chicken turkey with pork legs


shins and wings of turkey - one and a half kg;

kitchen salt;

pork legs - one and a half kg;

half a bunch of dill;

two large onions;

peas black pepper - 5 g;

three carrots;

two bay leaves;

two celery stalks;

garlic - head.

Method of preparation

1. Clean the pork legs with a brush under the tap and fold them into a wide saucepan. Rinse the turkey meat under running water and send to the pork legs.

2. Pour turkey cold filtered water and send the pan to a moderate heat. When the boiling process begins, remove the foam. This should be done very carefully so that the broth is transparent. 3. When the broth begins to boil, and all the foam is removed, reduce the heat to minimum burning. Peel carrots, wash and coarsely chop them. Bulbs cleaned and cut into large pieces. Celery stalks cut into fairly large pieces. Prepared vegetables shift to meat. Put peeled garlic cloves, dill stalks, peppercorns and bay leaves into broth. Twist the fire, and simmer the meat with vegetables for six hours.

4. Remove the vegetables and turkey meat with a slotted spoon. Cool turkey to a warm state and separate meat from bones. Cut it into pieces and spread on forms, filling them by two thirds.

5. Remove the pork legs. Garlic cloves to clear, finely chop them and shift into broth and salt well. Pour the meat with broth, filtering it through a sieve. Cool jelly, then put it in the fridge. Carefully remove the greasy film with a knife and cut the frozen jellied into slices.

Recipe 5. Turkey and Chicken Chicken


turkey wings - 2 pcs .;

kitchen salt and peppercorns;

turkey neck - 2 pcs .;

garlic head;

kg of chicken drumstick;

three bay leaves;

bow - head.

Method of preparation

1. Shoulder chicken, wings and turkey neck is good to wash and clean out of all the excess. Transfer the meat to the pan and pour boiled water over it. It should be five centimeters above the level of meat. To the meat add peeled onion, Lavrushka and peas pepper. Salt and put on fire. As soon as the water begins to boil, remove the foam and simmer on low heat for at least four hours.

2. Then remove the meat from the broth, cool it so that you can take it with your hands. Remove the pulp from the bones and disassemble it into pieces. Put the meat in sudochki. The head of garlic to parse, peel and chop. Sprinkle with garlic and pour the contents of sudochka with broth.

3. Fully cool the jelly and send to freeze in the refrigerator. Serve with mustard and black bread.

Recipe 6. Turkey turkey. Classic recipe


turkey wings - kg;

2 liters of 500 ml of drinking water;

ground black pepper - two pinches;

bay leaf - 2 pcs .;

garlic - 15 g;

sea ​​salt - 5 g;

a bag of gelatin.

Method of preparation

1. Cut the wings of a turkey in two and wash well. Put them in a saucepan, pour boiled water and put on the fire. Turn on low fire and cook turkey for three hours. After boiling, carefully remove the foam.

2. If the meat has moved away from the bones, then boil it enough. A few minutes before the end of cooking the jelly put lavrushka, pepper and salt. Meat get skimmer, and strain the broth through a sieve.

3. Pour gelatin with cold water and leave for seven minutes so that it swells. Then transfer it to hot broth and heat over low heat, so that the gelatin is completely dissolved. Do not boil!

4. Remove the skin from the turkey meat and separate it from the bones. Put in the prepared dish finely chopped meat. Pour turkey broth strained. Peel and chop the garlic cloves. Put a pinch of garlic in each plate. Chill cool. Then put the plates in the fridge. Chopped jelly and serve with horseradish.

Recipe 7. Turkey turkey chill


turkey neck - two pcs .;


bay leaf - 2 pcs .;

bud of carnation;




table salt;

allspice - three peas.

Method of preparation

1. Neck turkey well washed and cut into four parts. Put in a saucepan and pour 1.5 liters of boiled water. Put on a moderate fire. As soon as the broth begins to boil, collect the noise and reduce the heat. Cook at the very minimum heat for about three hours. If the broth boils away, you can add a little boiling water. At the end of the cooking should remain a little more than half a liter of broth.

2. Peel the onions and parsnip root and add them to the pan. Season the broth with spices and add bay leaves. Cook for another two hours. Put a bunch of parsley in the broth and hold on the fire for another five minutes. Remove jelly from the stove and remove the neck from the broth. Cool them and separate the meat from the bones. Greens and roots also get out of the broth and discard. 3. Gelatin put in a separate cup, pour it with water and dissolve in a water bath. Pour the mixture into the broth and mix. Meat spread on prepared sudochku and pour broth strained through a sieve. Completely cool the jelly and put it in the refrigerator for several hours. Frozen dish cut into squares and serve with horseradish and rye bread.

Turkey Jelly - Tricks and Tips

  • Remove foam as carefully as possible so that the broth is clear.
  • Avoid intensive boiling broth, otherwise it will turn out turbid.
  • Garlic is best cut into small pieces and put directly into the plates, so its taste and aroma will be felt more intense.
  • Jelly can be poured into silicone molds. Before serving, place the jelly with the jelly for a few seconds in boiling water and turn it over on a plate.
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