Many do not undertake to cook jelly because they consider the process too complicated. But in fact, everything is surprisingly simple! I suggest you test your strength by cooking a delicious jelly with pork knuckle and chicken!
Ingredients
- Pork Knuckle - 1,5 kg
- Chicken (home) – 1 kg
- Onion - 2 pieces
- Carrots (large) – 1 piece
- Garlic - 6 teeth
- A mixture of peppers with peas - 1 tbsp.l.
- Bay leaf - 3 pieces
- Carnation - 2 bud
- Water (purified) – 7.5 l
- Salt (with slide) – 2 art.l.
Step-by-step cooking recipe
Cut pork knuckle and chicken into large pieces, rinse under running water and put in a deep saucepan.
Bring to a boil over low heat, boil for 10 minutes and change the water.
Add cloves, bay leaf, pepper mixture, onion in the husk, peeled and cut in half carrots. Cook for 3.5 hours on very low heat.
Fish out the onion, bay leaf, carrot and throw it away. Add salt, crushed garlic cloves and cook for another 1 hour.
Remove the meat from the broth, cool and finely chop. Fat pieces can not be used, and put the rest on plates.
Strain the broth through cheesecloth twice and pour the meat into the molds.
Transfer the plates with the cooled jelly to the refrigerator for 10 hours.
