The recipe for cooking jellied meat is classic. Jellied meat from any meat - a universal step-by-step recipe. Basic rules for making good jelly

Put the thigh and pork legs in a saucepan and pour water for 10 hours, so that later it will be easier to clean the legs and meat.
After 10 hours, put the pot with meat and water on high heat and bring to a boil.
While the meat is cooking, skim off the foam until the broth is "clean" and clear.
Wash the onion with the peel.
Wash and clean carrots.
Put the onion in the peel into the pan to give the jelly a beautiful shade.
Add carrots, peppercorns and bay leaf to the pan.
After boiling the broth, make the fire very small, do not allow the broth to boil.
Boil the broth for 8 hours over low heat, then add salt.
Remove the meat and cool, cool the broth a little too.
Remove the carrots from the broth and chop finely.
Peel the garlic and finely chop.
Arrange chopped carrots and garlic in deep plates.
Pass the broth through a sieve.
Disassemble the meat into fibers, cut into small pieces.
Remove the gelling agents from the legs and chop them finely.
Arrange meat and gelling agents on plates where garlic and carrots are already lying.
Pour the broth passed through a sieve into bowls.
Put the jelly for 8 hours in a cool place so that it freezes and gels.

The jelly is usually served with horseradish or mustard.

The great-grandfather of jellied meat was the most common rich meat broth that people have been cooking since time immemorial. When it cooled, it turned into a thick, viscous mass. The reason for this is the special gelling substances found in the bones and meat of animals. But this feature was more of a minus than a plus. To get rid of this viscosity, the broth had to be heated each time.

The French came up with the idea of turning this disadvantage into a virtue. They boiled poultry, game, pork, veal and rabbit together. Then they rolled the meat into minced meat, mixed it with spices and eggs. Slightly diluted with the resulting broth (to the consistency of thick sour cream) and exposed to the cold. Sometimes even put under pressure. This dish was called "galantine", which in translation from old French meant "jelly". Galantin was the grandfather of our aspic.

At the time of the craze for "everything French," Russia hired not only pundits, but also cooks. So they brought the recipe for galantine. True, before that, something similar existed in Russian cuisine. It was called jelly and was prepared in rich houses the day after the next feast or ball. The rest of the food was crumbled almost into porridge, boiled in broth and put in the cold. It turned out to be jelly. This dish was unappetizing and not too beautiful in appearance, so it was eaten mainly by servants.

The French improved, improved and improved something by applying the principles of galantine. They introduced the clarification of broths, came up with the idea of slightly tinting them with turmeric, saffron and lemon zest. So the unsightly jelly became jellied, rightfully taking its place even on the royal tables. As for the common people, they preferred jelly.

Firstly, because pork or beef (the basis of jelly) is much more affordable than sterlet or pike, from which the best aspic is obtained.

And secondly, it still takes less time to cook even the most sophisticated jelly than for an exquisite aspic. Today, jelly is much more popular than its "close relatives" - jelly and aspic. Conquering another country, he received various national "additives", recipes were "customized" to local characteristics and traditions. So there was a jelly made of lamb, turkey, chicken, rooster and carp. Modern culinary specialists have also contributed, revealing to the world jelly from seafood, vegetables, and even dessert: chocolate, coffee, fruit.

Delicious, beautiful, resilient, festive, folk - all this is it, a classic jellied meat. The dish is really popular in almost every family. And this is despite the fact that any recipe for homemade jelly takes as much as 2 days. The cooking itself will take at least 5 hours, and the cold will do the rest for us.

Kholodets is essentially a frozen broth, in which proteins, collagens, fats and aromatic substances released from meat are maximally concentrated. And that is why both adults and children love this cold appetizer so much. It seems that it is difficult to cook it, but in fact there is nothing easier. Moreover, even the recipe will not take much time, because no one will stand at the stove for 5 hours.

Kholodets is such an interesting appetizer that is best cooked slowly. Moreover, it cannot be done in a hurry. Stock up on two days before the holidays or weekends and start cooking in a good mood. You can cook jelly from any type of meat:

mutton;
rabbit;
turkey.

It is also possible from fish, but it will already be aspic. And by the way, jelly is one and the same. But aspic and brawn are dishes, although related, but differ in their characteristics.

Since jelly is a strong, properly frozen broth, the cooking technology will always be the same. Here is what the steps look like in general:

Preparation of products (wash, peel, cut).
Cook the meat until it boils.
Cook the meat after boiling over low heat for at least 4 hours.
Add vegetables and spices.
Add garlic.
Turn off after 5-6 hours after boiling and pour into molds. We take it out to the cold.
Decorate, serve and serve.

Five Universal Cooking Principles

Regardless of which recipe you choose, some rules will still be common. These tips can be attributed to the heading “note to the hostess”, because they will be useful for cooking aspic and for cooking any meat broth:

First of all, jelly is a broth. Therefore, any jelly recipe with a photo gives detailed ideas on how to cook a rich soup step by step. There is nothing complicated here. First, the meat is placed in cold water, then quickly brought to a boil, and then boiled over low heat.
During cooking after boiling, we must constantly monitor that the water does not boil. Only a slight, barely noticeable swaying is allowed. Actually this is the principle of cooking any meat broth.
Keep the lid on the pot carefully while cooking, otherwise the water will boil away.
In continuation of the previous rule: never top up with cold water, it can spoil the taste. In extreme cases, it is allowed to add only in small quantities - so as not to knock down a weak boil.
And one more principle - add salt, spices 30-60 minutes before the end. After all, it is in this case that we accurately see the real volume of the resulting broth and definitely do not risk oversalting or overpepping.

That's all - these basic principles are sure to help when cooking any broth. And all other advice, recommendations can be considered only details. For example, what vegetables to take, whether to add ginger, how to decorate with carrots, eggs, etc. The following is a recipe for making classic pork jelly without gelatin - with photos and descriptions step by step of each step.

Classic jellied recipe

Well, now we come to the actual recipe. Let's take the classic jelly as a basis. We will need the following ingredients:

pork legs - 2 (you can take an additional 2 pork ears);
pork (or beef) fillet - 800 g (can also be taken on the bone);
onions and carrots - 2 each;
garlic - 1 head;
salt, pepper, spices - at your discretion.

Here is a simple recipe for making pork leg jelly without gelatin, in which you can find a detailed description of each stage step by step and with a photo:

Soak the pork legs overnight in plain cool water. So we will remove excess dirt, and most importantly - the meat will become softer.
Then we take it out, pour it over with boiling water, carefully clean it with a brush, wash off all the dirt. We cut off the hooves. It is advisable to chop into 2 halves (longitudinally) so that collagen and other substances pass into the broth as much as possible.
We lay the legs, ears and meat (fillet) in a pan. It is advisable to take a thick-walled pan that stores heat well. Fill with water so that it completely covers the meat. The layer above it should be 2-3 fingers thick.
Bring to a boil, and then immediately reduce the heat. Now the meat will cook for a very long time with a slight, barely noticeable boil. In fact, we should not even see bubbling bubbles - the water will walk weakly on the surface, as if the soup is just boiling. And this will continue for at least 4 hours (but not more than 6). Our task is to remove the foam immediately after boiling, and then periodically remove it as needed.
Now peel the carrots. And you don’t have to peel the onion, just wash it, because it’s all the same to throw it away later. And the husk will give a pleasant golden color to the broth. Add vegetables along with all the spices exactly one hour before the end of cooking.
Well, that's all, 5-6 hours have passed since the moment of boiling, and the aromas of the holiday have long filled the entire kitchen. Now we turn it off. And just 5 minutes before that, add finely chopped garlic. You don’t need to do this before - all flavors will be lost.
Remove vegetables from broth. We take out the meat, grind it in a meat grinder or with a knife.
We spread the meat on the bottom of another pan or molds. We lay out the carrots (optional) for beauty. Fill everything with broth, take it out to the cold. You will have to wait all night, but the expectation of a holiday is sometimes better than the holiday itself!

As you can see, there is no gelatin here. Yes, he is not needed. Let's remember history. There is such a beautiful and at the same time believable culinary legend about the origin of jelly. In ancient times, the servants cleaned the master's table, kept all the good unused meat and cooked strong broth from it. Once a bowl of soup was left in the cold. And of course, it is clear what happened. Attention to the question - where did they get the gelatin? It didn't exist then, and it didn't matter. Everything that was needed was “taken” by itself - from the bones of pork and beef legs, as well as from the village chicken (after all, there were no others then).

With or without gelatin

This is one of the most common questions about jelly on the culinary web. Indeed, how to ensure that the broth hardens and takes on the consistency of jelly, and not meat "ice cream"? And besides, what if you want to cook a light, dietary dish without pork legs? These questions have very simple answers.

Jelly variant with gelatin

This is the simplest option, which gives us complete freedom of action. After all, absolutely any meat can be used for jelly with gelatin. In any gelatin jelly recipe there are comments (step by step and with a photo), but the technology in any case will be exactly the same as described above. The most important thing is to know exactly how much gelatin to take:

If we want to get a trembling jelly, like pudding, we dilute 20 g of gelatin per liter of finished jelly. Let's say we cook in a 5-liter saucepan. And then we take 100 g of gelatin, no more. After all, you need to take into account that 400-500 ml of water will certainly boil away.
And if we want to get a firmer consistency, feel free to take at least 2 times more - 40 g per liter of finished broth.

And an equally important question is how to dilute the gelatin when it is added to the broth. Here, too, everything is simple. Firstly, there is always an instruction on the bag. But even if she is lost, we act like this:

First of all, the ratio of gelatin and water should be 1:10. We measure the required amount with a spoon and fall asleep in a glass.
Pour cold boiled water there (10 times more in volume).
Leave for 30-60 minutes, the water should swell.
Now put the glass in a water bath for a few minutes. You can simply immerse the glass in a pot of water and put on low heat. Once hot, stir thoroughly until completely dissolved.
OK it's all over Now. Gelatin is ready. It is added to hot but not boiling broth when it is ready (or 10-15 minutes before the end). Just keep in mind that gelatin is not boiled. That is why it is added to the cooked broth. We continue to act as usual - pour into molds and take out in the cold.

ADVICE

There is gelatin in powders and plates. For novice cooks, it is easier to work with the powder - it is simply poured into the broth and evenly dissolved. And to work with records you need some experience.

Jelly without gelatin

The recipe for pork jelly without gelatin with a description of the actions step by step and a photo was discussed above. We were able to safely do without this nutritional supplement, since all the necessary substances to give the jelly the desired consistency were already in the meat itself. Or rather - in pork legs (and there are enough of them in the ears too).

But is it really necessary to always take pork? Not at all. Here are some more natural sources of collagen:

Beef legs.
Bull or cow tails.
Lamb legs.
Village chicken.

That is, it is quite possible to cook jelly without gelatin - for this you need to take these types of meat. By the way, note that the usual store-bought chicken will not work. This is easy to see from personal experience: after all, chicken soup, put in the refrigerator, will never turn into jelly. Another thing is a village rooster or chicken. They provide the necessary amounts of collagen, which results in the desired consistency.

Original ways to decorate aspic: 10 ideas for inspiration

So, we figured out how to cook jelly at home - the above step-by-step recipe with a photo helped to understand what's what. All other recommendations can only be called details. For example, we can:

choose additional vegetables (bell peppers, canned peas, etc.);
take additional spices (ginger, cloves, basil, thyme);
add a boiled chicken egg cut in half (it will be appropriate to look in a chicken jelly).

Well, how to decorate aspic is already a creative matter. And very funny! Especially if you bring small children to help. Here are just some options for jelly with a photo - for inspiration.

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In Russia, to the south, the same version of the dish is known as jelly. Classic jelly, aka jelly, cannot be categorized as aspic. The main difference is only natural products, different-sized pieces of carcasses and long cooking. Tails, legs, ears, parts of the heads with gelling substances are taken to the pulp, which gives the desired effect. No agar-agar, gelatin, pectin and other achievements of gastronomy.

Among the national varieties of jelly, you have probably heard, tried German brawn, Georgian mazhuzha, Ukrainian dredges. All of them are good with appetizing mustard and grated horseradish, especially during the cold season with its many holidays. The basic recipe below is familiar to experienced housewives and will not become a discovery for them - rather, it is sent to beginners as a help, with explanations and a detailed step-by-step description.

Preparation time: 9 hours / Number of servings: 15

Ingredients

pork legs 500 g
pork pulp 550 g
chicken fillet 350 g
chicken drumsticks 300 g
chicken thigh 500 g
carrots 1-2 pcs.
onion 2-3 pcs.
garlic ½ head
bay leaf 3-5 pcs.
black peppercorns to taste
salt to taste
greens ½ bunch

Cooking

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We thoroughly wash the meat preparations in cold water, lower them into the pan. Completely covering, fill with water, put on maximum heat and let it boil. A grayish foam collects on the surface - we drain all the liquid along with the “flakes”, once again wash the scalded meat and the container. We return the pieces to a clean pan, pour in the required volume of new water: 4 liters. It's very easy to calculate. For every kilogram of meat take 2 liters of cold water. I have a total weight of poultry and pork is a little more than 2 kg - so I add 4 liters of water. We boil a second time, lay the onions, carrots, green branches, lower the temperature and, with a slight boil, cook for the first 2-3 hours. I don’t remove the husk from onions, with it the broth is painted with a more saturated shade. Onion peel is a great natural dye, remember Easter eggs?

Spicy and spicy spices - bay leaves and black peppercorns - some are thrown at the beginning of cooking, others - after a couple of hours, about in the middle or an hour before the end of the process. One hour is enough to flavor the broth. The same goes for salt. Out of habit, some salt immediately, but without salt, both vegetables and meat fibers soften faster. I advise you to season for an hour and a half before removing from heat. Do not forget that the salt concentration should be higher than in the usual broths / soups / borschts. As the jelly cools, the salinity will balance.

Modern culinary experts, known on TV shows, have the following rule: “Cook the broth for jelly for 4 hours and cool until it sets, also for 4 hours.” In practice, adjustments are possible. It all depends on the gelling substances in the connective tissue, bones. Lubricate your lips with a drop of rich broth. If a sticky, sticky film is felt, proceed to the next step. My jelly was cooked for 5 hours. Notice how the color has changed and how much the liquid has evaporated.

Now, perhaps, the most labor-consuming stage. Stock up on a colander, a fine sieve, another pan, bowls for serving - the broth must be filtered and at least two or three times, separate large and small fragments, excess fat. Discard boiled onions, herbs, spices, leave soft carrots for decoration.

We take out all the bones, cartilage from pork legs, chicken. The meat after a long cooking instantly disintegrates and there are no difficulties to remove the bones. Do not throw away the skin, chop finely and finely and mix with the rest of the boiled and fragrant pulp - it will come out juicy and tender.

Without stint, we lay out the fibrous meat in stocked deep forms, plates. We fill the entire perimeter of the bottom, do not leave gaps. For meat-eaters, first of all, of course, meat is important, and secondly, an unsteady layer of jelly. But be guided by personal preferences and independently set the proportions of meat-jelly.

Pour the still hot fragrant and concentrated broth - leave the meat under the liquid layer.

In random order, we lay out figures from carrots, parsley branches - we complement them with bright accents. We are waiting for the final cooling. Then we throw a film or install a lid, keep it on the shelf of the refrigerator until it sets (at least 4 hours).

If there is leftover broth, pour into convenient portion molds, freeze. Store the meat concentrate in the freezer and use it to prepare gravy, first courses, sauces.

After waiting for uniform solidification, serve homemade jelly with horseradish and mustard. We turn over small containers, put the jelly on flat plates. Bon appetit!

Kholodets is one of the most popular cold appetizers on the Russian holiday table. You can also serve it just for dinner, for example, with mashed potatoes instead of store-bought sausage. Therefore, knowing how to cook jelly will be useful to every housewife. The following are the most successful recipes for this dish.

A few decades ago, only tails, legs, ears, heads and other parts of meat carcasses were used to prepare jellied meat, which cannot be cooked in any other way than long-term cooking and gelling. But modern housewives have improved the classic recipe by adding meat pulp to it, as well as a large amount of spices.

Recipe Ingredients

The classic recipe necessarily includes pork legs and ears. Without these components with gelling components, the jelly simply will not harden. In addition to them, you can use other meat parts of the pork carcass. Many cooks add a whole chicken to the ears and legs, from which you can cut a large amount of meat.

In addition to 2 ears, 2 legs and a large chicken, vegetables are taken to cook the broth. It is enough to use 3 pieces of carrots and onions. Onions, when all the components are cooked, are always thrown out, but carrots can be cut into shapes and beautifully placed in jars with jelly.

Perfectly complements the jelly with chopped garlic (to taste), peppercorns and bay leaves. The finished broth is filtered from all these components and only then poured onto the meat. The liquid is salted at the very beginning of cooking.

How much to cook jelly?

It is difficult to say unequivocally how much to cook aspic. It depends on the size of the cuts of meat, the heat level of the stove and some other factors. On average, the dish is prepared from 4 to 8 hours. In the process, be sure to remove the foam from the surface of the broth.

If a pressure cooker is used, the meat will be ready in 2 hours. True, in this device the broth will turn out to be more cloudy. For transparency, it is recommended to drain the first liquid after boiling.

How to disassemble and serve the dish?

First of all, parts of the carcass are always removed from the broth, meat is removed from them, which must be cut into small pieces. Bones and veins are thrown away. The meat is placed in convenient bowls for jelly, and on top it is poured with strained broth from the pan. When pouring, you can decorate with egg slices, boiled carrots.

The jellied meat is best left in the refrigerator to freeze overnight. Before serving, the top layer of fat is removed from it. You can decorate the jelly with finely chopped greens. Mustard or sour cream and horseradish sauce are served separately.

Beef

For such a dish, you must definitely take not only the beef leg, but also the pulp. 600 g of fillet will be enough. Of the remaining ingredients, it is used: 2 liters of purified water, onion, 12 black peppercorns, carrots, salt, a couple of bay leaves, a head of garlic.

The first beef leg broth is drained. When there is new water in the pan, you can salt it and send the product to boil.
After 5-6 hours, vegetables (onions are not pre-peeled) and meat pulp are lowered into the broth. Together, the ingredients are boiled for about an hour. To taste, you can add salt to the broth and add pepper to it.
The meat is separated from the bones, finely chopped and placed in small bowls. Garlic passed through a press and strained broth are added to the pieces of beef.
Filled forms are removed in a cold place, but not in the refrigerator.

To ensure that the meat is at the bottom, when pouring the broth, the ingredients in the bowls are not mixed.

Chicken jelly - step by step recipe

This is a lower-calorie version of jellied meat. It does not use pork - only parts of a chicken carcass. Taken: 2 kg assorted wings, legs and necks, celery stalk, salt, 3 garlic cloves, 3 pcs. carrots and onions, 6 black peppercorns.

All vegetables are coarsely chopped. Garlic can be chopped into thin slices. The celery is not chopped.
Vegetables and washed meat are poured with water, salted and sent to medium heat for 2.5 hours. It is important to constantly remove foam from the surface of the liquid.
When the meat begins to move away from the bones, pepper and bay leaves are added to the broth.
Chicken is removed from the finished broth. The meat is separated from the bones and placed in a mold.
Top the chicken with strained broth.
The dish is sent to the cold until completely solidified.

Chicken jelly is served with any spicy sauce.

Jellied pork legs

For such a dish, the legs are used together with the hooves. There will be no other meat in the treat, so it will turn out economical. Taken: 2 kg of legs, onion, salt, 6 peppercorns, a couple of bay leaves, carrots, half a head of garlic.

The legs are first soaked in cold water for 1.5 hours, after which they are thoroughly cleaned with a knife. The transparency and taste of the broth will depend on this.
Clean meat is chopped into 3 parts, placed in a pan, poured with water.
After 3 hours, peeled vegetables, pepper, parsley, salt are sent to the container.
The future jelly is cooked for another 4 hours until the meat begins to disintegrate into fibers.
Half an hour before readiness, garlic cloves grated on a fine grater are poured into the pan.
The cooled meat is separated from the bones and laid out on small plates.

Until completely cooled, the dish will be on the bottom shelf of the refrigerator.

From pork knuckle and chicken

According to this recipe, there will be a lot of meat in the jelly. Therefore, he will especially like the strong half of the family. To prepare the dish, you need to take: pork knuckle, salt, 2 legs, 7 peppercorns, 2 onions, 1 large spoonful of salt, carrots, a bunch of fresh herbs, celery root, 4 bay leaves.

The washed and peeled meat is lowered into a large saucepan and cooked for 3 hours. Next, salt and all other components are added to the container. The greens are finely chopped, the celery root is cut into large pieces.
After another 3.5 hours, the meat is finely cut and placed in a bowl, after which it is poured with carefully strained broth.
The treat is served to the table only after it has completely solidified in the refrigerator.

If there is too much meat, boiled pork can be used for another dish, and only chicken can be added to the jelly.

How to cook in a slow cooker?

The miracle pot will help out the hostess when cooking aspic. Suitable for any brand. The recipe will include: pork leg, onion, salt, 9 peppercorns, beef shank for about 800 g, 450 g chicken legs, parsley, 4 garlic cloves, 2 carrots.

In the evening, the cleaned meat components are chopped into large pieces and placed in the bowl of the device. In the "Soup" program, the mass is brought to a boil. At this point, it is important to remove the foam from it.
A whole carrot, lavrushka, pepper, onion, and salt are added to the boiling broth. The "Extinguishing" program and auto-heating are switched on. The lid of the device is closed. After that, you can safely go to sleep.
In the morning, chopped garlic is sent to the broth, after which the liquid is brought to a boil.
The cooled meat is removed from the bones and finely chopped, and then placed in convenient containers.
Pieces are poured with strained broth.

The containers are taken out to the cold for several hours.

Festive aspic of three types of meat

A dish cooked according to this recipe will have a particularly rich meat taste. It contains the following products: 3 pork knuckles, 2 onions, salt, a whole chicken, a head of garlic, 2 carrots, 1.8 kg of lamb on the bone, a bunch of greens, 4 bay leaves.

Pork, lamb are washed, chopped into large pieces and sent to cook for 3 hours.
Next, the chicken cut in half, whole vegetables are laid in the broth.
The mass is cooked for another 3 hours and salted almost before completion.
Chopped greens, garlic cloves passed through a press, as well as lavrushka are added to the finished broth, after which it is left to infuse.
The meat is removed from the cooled liquid, removed from the bones and cut into pieces, after which it is placed in salad bowls.
Strained broth is poured on top.
The dish will freeze in the refrigerator all night.

In the morning, the treat is served at the table with French mustard.

Pig's feet and ears

This is a very simple recipe for jellied pork legs and ears. In addition to the listed parts of the carcass (1 each), the following are used: onion, salt, carrot, 5-6 garlic cloves.

After washing and cleaning, meat components and vegetables are placed in a saucepan, poured with water, and then boiled over low heat for 4 hours. You need to constantly remove the foam from the mass.
After the recommended time has elapsed, the meat is separated from the bones and finely chopped. Figuratively crushed carrots.
Meat pieces, vegetable slices and finely chopped garlic are placed in bowls and poured with strained broth.

After solidification, the jelly can be served at the table.

How to cook jelly with gelatin?

In order not to worry about whether the jelly will harden from natural gelling components, you can use gelatin. Such a dish can be prepared even with rabbit meat (1.7 kg). Also taken: a large onion, bay leaf, 4 peppercorns, 20 g of dried parsley root, 35 g of gelatin, carrots.

The carcass of the rabbit is cut into 8 parts, placed in a pan and filled with water. All other ingredients are added there.
The dish is cooked for 3.5 hours.
45 minutes before the end of cooking, the gelatin is soaked in water.
Ready, slightly cooled meat is separated from the bones and disassembled into pieces.
Gelatin is added to the broth, after which the latter is heated, but not brought to a boil.
Strained liquid is poured into containers with meat, containers are removed in the cold.

Kholodets goes well with boiled potatoes and black bread.

Vegetarian Recipe

There is a jellied option even for vegetarians. Of course, it will have a lot of vegetables. The recipe includes: 140 g of soy asparagus, vegetable broth, 180 g of soy meat, 2 garlic cloves, a bunch of fresh herbs, 3 small spoons of olive oil, a pod of hot pepper, a pinch of coriander and nutmeg, 2 small spoons of gelatin.

The asparagus is soaked in cold water and then finely chopped.
The pepper is finely chopped, the greens are washed.
Soy meat is boiled for 12 minutes in salt water, after which it is divided into parts by hand.
Asparagus and oil are combined in the form, vegetables are added.
Gelatin is diluted in half a glass of warm broth. It will swell in 25 minutes. Then the rest of the broth is poured into the mixture, and together the components are cooked for 3-4 minutes until boiling.
Vegetables, asparagus and meat are poured with hot liquid, and after cooling, the container is sent to the refrigerator for the whole night.

Before serving, the dish is cut into portions.

A few secrets of delicious jelly

There are several ways to make jelly especially tasty and rich:

To make the broth transparent, you can not cook frozen ingredients.
It is better to drain the first water after boiling, rinse the meat and send it back to the pan.
A small pinch of citric acid will allow the broth to become perfectly clear.
The onion in the husk, which is cooked along with the meat, will add goldenness to the jelly.
A variety of spices will improve the taste: coriander, nutmeg, Italian herbs, ground black pepper and others. You can add one thing or link them together.

In order for the jelly to always turn out to be salty enough, the broth should seem salty when sampled.