There is a certain "secret ingredient", thanks to which chicken jelly can be cooked without gelatin. I will not pull the intrigue and I will say right away that we are talking about chicken legs. There is a lot of cartilage tissue in them, so the broth turns out to be rich and hardens quickly.
Ingredients
- Chicken (2-2.5 kg) – 1 carcass
- Chicken feet - 400 g
- Carrots - 1 piece
- Onion - 2 pieces
- Bay leaf - 3 pieces
- Black Pepper - 4 peas
- Allspice - 2 peas
- Salt - 2 tsp.
- Water - 3 l
Step-by-step cooking recipe
Cut the chicken into large pieces, rinse thoroughly and put it in a saucepan.
Add the prepared paws, fill with cold water and put aside for 4 hours.
Drain the water and rinse thoroughly.
Pour fresh water into a saucepan, add spices and cook for 2 hours over low heat.
Add the peeled carrots, onions and cook for another 40 minutes.
Take out the vegetables, chicken and paws on a plate, cool.
Separate the meat from the bones, chop and arrange in prepared molds.
Discard the onion, cut the carrots into small pieces and add them to the meat molds.
Strain the remaining broth, add salt and boil for 1 minute.
Pour the broth into the molds with the meat and put it in a cool place for 6 hours.
