Experienced housewives often cook jelly from knuckle and chicken. It always turns out delicious, beautiful and freezes perfectly without any additives. For this recipe, I advise you to definitely buy homemade chicken. Her bones, skin and cartilage will give the broth the desired viscosity.
Ingredients
- Pork Knuckle - 1,5 kg
- Chicken (2-2.5 kg) – 1 carcass
- Carrots - 1 piece
- Onion - 2 pieces
- Black Pepper - 4 peas
- Bay leaf - 2 pieces
- Salt (without slide) – 1 art.l.
- Water - 4 l
Step-by-step cooking recipe
Cut the chicken into large pieces and rinse thoroughly.
Put the pork knuckle, chicken pieces and spices in a saucepan.
Fill with water and cook for 4 hours on low heat.
Add the prepared carrots and onions, cook for another 1 hour.
Remove the meat and vegetables from the broth, put them on a plate and put them aside to cool.
Strain the broth, add salt and boil for 1 minute.
Separate the meat from the bone, chop it and put it in prepared containers.
Pour in the broth and gently move it to a cool place for 6 hours.
