You should definitely try this recipe. The jelly from the knuckle turns out incredibly tasty and freezes perfectly. And to make your favorite snack more beautiful, pour it into unusual shapes. For example, I used a silicone cupcake maker.
Ingredients
- Pork Knuckle - 1,5 kg
- Chicken (home) – 1 kg
- Carrots - 2 pieces
- Onion - 2 pieces
- Garlic - 20 g
- Black Pepper - 6 peas
- Salt - 1 art.l.
- Water - 3 l
Step-by-step cooking recipe
Place the chicken and pork knuckle in a saucepan.
Add water, peeled onion and cook for 3.5 hours on low heat.
Remove the onion, add carrots and black pepper. Cook for another 45 minutes.
Take out the meat and carrots, put them on a plate, put them aside to cool.
Add salt and garlic passed through the press to the boiling broth. Boil for another 3-5 minutes.
Disassemble the chicken and knuckle into pieces, separating the meat from the bones.
Cut carrots and pieces of meat, put them in molds.
Strain the broth and pour into molds. Remove the jelly for 6 hours in a cool place.
