How to learn how to cook delicious jelly from pork legs and chicken according to a simple recipe 🥣

Kitchen appliances and utensils: hob, pan, cutting board, knife, serving dish.

Ingredients

Step cooking

1. Take 3 pork legs, rinse under running water and clean them with a knife. Rinse and cut the chicken into several pieces.
   
2. Put the meat in a large pan and pour 3-3.5 liters of water.
   
3. Put the pot on the fire and bring the water to a boil.
   
4. Collect all the foam that appears with a slotted spoon. Peel 1 onion and cut it into 4 parts. Peel 1 large carrot, chop it into large pieces. When the foam is collected, reduce the heat to a minimum, add chopped onions and carrots to the pan.
   
5. Cover the pan and leave for 3.5-4 hours. When the meat is ready, add to the broth 1 tbsp. liters of salt and 0.5 tsp. ground black pepper. Next, add 5 peas of black pepper, 4 bay leaves, 0.5 tsp. zira, 0.5 tsp coriander and 0.5 tsp ground chili. Boil everything together for another 30 minutes with a slight boil.
   
6. After 30 minutes, remove the pan from the heat and let cool slightly. Remove the meat onto a plate with a slotted spoon.
   
7. Strain the broth through a sieve or cheesecloth.
   
8. Separate the meat from the bones and cartilage, and then lay it on plates or in a large dish.
   
9. Peel and finely chop 8-10 cloves of garlic. Pass it through the press and put it on the meat. Sprinkle on top of 0.5 tsp. black pepper and pour all the broth. Put the dish in the refrigerator for 3-4 hours to freeze the jellied meat.
   
10. Serve the frozen jelly to the table with mustard or horseradish. Good appetite.
    

Cooking recommendations

• Soak the meat for several hours in cold water, so there will be less foam during cooking.
• For transparency of the broth, cook it over the smallest fire.
• If you took homemade chicken, increase the cooking time of the jellied meat by 1-2 hours.
• If you do not want an obvious garlic smell in the jelly, put it together with all the vegetables, when boiling, its smell will become more delicate.
• In no case do not leave the jellied meat to freeze in the freezer, there it just freezes, and afterwards it becomes liquid again.
• If you cook aspic on a festive table, you can make a portion serving by spilling aspic on small containers.
• You can decorate the jelly with leaves of greenery, green peas, corn, boiled egg or carrots. You need to decompose all this into meat before pouring the broth.
• Before serving, you can hold the container with jelly in warm water for several seconds. After that, cover with a flat dish, turn over and cut the aspic into portions.

Video recipe

In order to see the whole process of making jelly from pork legs and chicken, see a step-by-step video recipe.