I remember my grandmother cooking jelly for the holidays. She cooked it on the eve of the celebration in a large saucepan. Most often, the jelly was made of chicken and pork. Many years have passed and now I use this recipe. Today I decided to share it with you.
Ingredients
Step-by-step cooking recipe
Cut the pork into large chunks.
Cut the prepared chicken carcass into four parts.
Put all the meat in a wide saucepan with water, add spices and cook for 4 hours on low heat.
Add carrots, salt, peeled onion and simmer for another 40 minutes.
Remove the meat to a plate, separate from the bone and finely chop.
Throw away the onion, cut the carrots beautifully.
Arrange the meat and carrots in the prepared containers.
Strain the broth and pour the meat with carrots.
Remove the jelly for 4-6 hours in a cool place.
