Chicken in Jelly

by Editorial Staff

A wonderful recipe, easy to prepare and affordable with a choice of products! Need to do. Chicken in jelly is a great substitute for store sausage! Real homemade ham! Perfect for a family dinner or a festive meal!

Summary

Prep Time	15 mins
Cook Time	1 hr
Course	Sauce

Ingredients

Fillet of chicken breast and chicken thighs – 1.5 kg
Dried garlic – 1 teaspoon
Ground black pepper – 0.5 teaspoon
Ground paprika – 1 teaspoon
Ground coriander – 1 teaspoon
Gelatin – 25 g
Salt – 2 teaspoon

Instructions

Let’s prepare the products and start. Today I took breast and boneless chicken thighs.
Cut the chicken into cubes a little over 1 cm.
We collect everything in a cup, add spices. Mix well.
Now add the gelatin and mix well too.
We spread the chicken meat in a mold, I have a shape of 11×27 cm. Press down well and level it
Cover the form with foil, try harder.
We put the form with meat in a large, suitable form. Pour water into the second mold, not reaching the edges.
Chicken is cooked in jelly in the oven at 170 degrees for 60 minutes. Then we leave for another hour in the cooling oven.
When the mold has completely cooled down, cover with foil and put it in the refrigerator for at least 6 hours (preferably overnight). Let the gelatin harden well.
Homemade chicken ham is dense, well cut and looks very appetizing. It is very easy to prepare!

Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.