Jellied Meat with Gelatin
A wonderful appetizer with an irresistible taste! Jellied Meat with Gelatin looks impressive and will look great on a festive table. Thanks to the vegetables, this appetizer turns out bright and appetizing. Everything is simple to prepare; it just takes time.
Updated : 07 August, 2026
Easy
More than 1 hour.
Ingredients
200 grams
Chicken fillet
300 grams
Pork fillet
1
Onion
1
Carrot
50 grams
Green peas
1 tablespoon
Gelatin
1.5 teaspoon
Salt
3
Peppercorns
2
Allspice
1
Laurel leaf
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make jellied meat with gelatin? Prepare the listed ingredients. The meat for the aspic should be boneless, lean, and without fat, preferably fresh. If your meat is frozen, thaw it beforehand. I use fresh green peas, but canned peas will also work. Prepare a deep pot for boiling the meat.
Step 2
Rinse the pork fillet under cold running water, place it in the pot, and cover it completely with cold water. Put the pot over high heat and bring to a boil. After boiling, you can drain the water, rinse the meat, cover it with cold water again, and put it back over high heat. Once the water boils, skim off the foam that forms and reduce the heat.
Step 3
Peel and wash the carrot and onion. Without cutting them, add the vegetables to the pot with the meat. Add the peppercorns, both black and allspice, the bay leaf, and a spoonful of salt. Cover the pot with a lid and cook the meat with the vegetables over low heat for 1–1.5 hours. Skim off any foam as needed. To give the broth a golden color, some cooks add the onion with its peel on.
Step 4
After the specified time, add the rinsed chicken fillet to the pot and continue cooking both types of meat for another 30–40 minutes under the lid. Taste the broth for salt and add more if needed.
Step 5
Remove the cooked meat from the pot, let it cool, and cut it into pieces of any size. Strain the broth through a sieve. Keep the carrot and discard the onion.
Step 6
Prepare the gelatin according to the package instructions. Mine needs to be soaked beforehand. Mix the prepared gelatin with 500 ml / about 2 cups of broth. Bring the broth with gelatin to a boil.
Step 7
Add the peas to the chopped meat, mine were fresh peas boiled until tender, along with half of the carrot cut into small cubes. Mix everything. If needed, add salt to this mixture.
Step 8
Moisten the chosen molds for the aspic with a little broth. I made small flowers from the carrot using a canapé cutter and placed them on the bottom of each mold, but this step is optional.
Step 9
Place the prepared meat mixture into each mold and press it down lightly.
Step 10
Pour the broth with gelatin into each mold, filling it all the way to the rim. Let the jellied meat cool to room temperature on the table, then place it in the refrigerator for at least 6 hours.
Step 11
Remove the finished jellied meat from the refrigerator. If desired, unmold it onto a plate and serve. You can also serve it with mustard or horseradish. Enjoy!
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