And again I am convinced that you can cook a delicious dish even from the cheapest products. This time I was pleasantly surprised by the chicken leg jelly. Proper processing and spices completely remove the specific smell.
Ingredients
- Chicken feet - 1 kg
- Chicken (home) – 1 kg
- Onion - 2 pieces
- Carrots - 2 pieces
- Garlic - 4 clove
- Bay leaf - 2 pieces
- Black Pepper - 5 peas
- Allspice - 3 peas
- Water (purified) – 4 l
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Pour boiling water over the paws for 10 minutes, cool, peel off the skin and cut off the edges with nails. Rinse again under running water.
Put the prepared paws, the chicken cut into large pieces in a deep saucepan. Boil for 10 minutes after boiling and change the water.
Add the peeled onions, carrots and cook for 3 hours over very low heat.
Remove the onion and carrot from the broth and discard. Fish out the meat and put it on a plate to cool down.
Add bay leaf, peppers, salt, finely chopped garlic to the pan and cook for another 15 minutes.
Remove the meat from the bones, cut into small pieces, place in prepared plates and sprinkle with ground pepper.
Pour the strained broth into the plates and gently transfer the jelly to a cold place for 8 hours.
