What goes to the cold. How to cook a delicious jelly according to a simple and inexpensive recipe. What to put in jelly

27.12.2021 Treatment

Hello))

I must say that this dish is very suitable for both Christmas and Easter table.

They turn out to be very tasty, just the way my family loves them - sweet, heavy and, due to this, not stale for a long time.

Since the presence of meat dishes is mandatory on the Easter table, moreover, in a wide assortment (as one of the options), I suggest preparing a dish very suitable for this holiday - jelly.

I like to cook it for Christmas and Easter as it is a dish “with history”, without which a traditional Russian table cannot do, so it is perfect for such holidays.

Not only is jelly food very tasty, but it is also useful, especially for those who have joint problems. For example, a crunch in the joints often occurs due to the “wrong” collagen, and in this case it is worth eating aspic, which contains elements of a sticky lubricant.

Therefore, we are preparing))

It is often said that cooking aspic is long and difficult ... well, I don’t agree - it’s easy to cook, it only boils for a long time, and it cooks almost without our participation 😉

First, I will give a brief recipe for cooking, and if you need more detailed instructions, then later in the article you can read in detail how to cook jelly from pork knuckle and chicken.

Recipe for jelly from pork legs, shank and chicken

On a 5-liter pan we need.

Pork legs - 1 piece

Pork knuckle - 1 piece

Meat (pork, beef - whatever you like) - 400 grams (the amount depends on how meaty your knuckle is, additional meat may not be needed)

Chicken meat (optional) - 400 grams

Carrot - 1 piece

Onion - 1 piece

Garlic - 1-2 heads

Pepper

Bay leaf

Allspice

Recipe

Wash the shank and legs well, add water, put on fire, when it boils - drain the water, rinse and put to boil again.

After 30 minutes after boiling, add meat - beef or pork, or both.

After 2.5 hours - chicken, onions, carrots, salt, pepper. Cook covered for 1 more hour.

When the meat is well separated from the bones, take it out and disassemble it into small pieces. Put chopped garlic on the bottom of the form, pour strained broth. Set to freeze.

Pork knuckle jelly, recipe with photo step by step, without gelatin

Now the recipe is more detailed, since when preparing jelly, there will always be subtleties.

In order for the jelly to freeze well, you need the right set of meat products.

Using gelatin to make jelly is blasphemous 😉

Since I cook jellied meat in a 5-liter saucepan (the most optimal volume for us at the moment), I also give the corresponding consumption of products, you, if necessary, increase, well, or reduce, although where to reduce something))

Mandatory components - pork leg and pork knuckle. By and large, you can make a replacement for only two legs or only two knuckles, but it is the combination of leg + knuckle that I like the most - it freezes deliciously and well. Therefore, further on how to cook jelly from pork knuckle and legs.

A set of meat products for jelly looks like this (although the photo is not very clear).

My least favorite activity in the cooking process is preparing meat products.

It is often advised to soak the drumsticks and legs in water for several hours or overnight, but I use the advice on preparing food from my former colleague's mother, but I must say Oksanina's mother cooks very tasty))

Pour the lower leg and legs with cold water for 15 minutes, drain the water, pour it again, hold for 15 minutes, now drain the water and clean, scrape the meat products with a knife or a special brush.

Now fill the leg and shank with water and put the pan on the fire. As soon as the water boils, we drain it, wash the food and the pan and set it to cook for a long time now (do not add meat yet).

Water should cover the meat products by five centimeters.

There are several reasons for draining the first broth:

The broth is not so fatty (for those who care);

And more transparent.

The broth boiled, we removed the foam, let it cook on a small one! fire under the lid for 30 minutes, now put the meat (pork / beef).

The size of the pieces is not fundamental and you should not bother, put one or two large pieces.

We make a small fire so that the water boils a little, cover it with a lid and go about our business for 2.5 hours. During this time, the drumsticks and meat will be well boiled.

Let me remind you, if you want to get a clear broth and, accordingly, jelly, do not let the broth boil too much.

In fact, you can absolutely do without this ingredient, but it seems to me tastier with chicken, so I always add it.

We wait until the broth boils after adding the chicken and until the foam appears, which we remove, after which we add the whole onion, carrot, salt, pepper, spices and cook for another 1 hour.

By this time, the meat that was on the bone should be easily separated from it, and the apartment should have a breathtaking and even some kind of festive aroma))

Now the broth must be filtered so that no bones or meat remain in it. I just throw everything into a colander, if a broth of special transparency is required, then I line the colander with gauze, if transparency is not important, then I don’t line it.

While the meat is cooling, press the garlic press (or cut into small pieces) garlic, put it into molds.

We disassemble the meat into small pieces, it is very easy to disassemble, and also put it into molds.

Top everything with broth.

If you are worried about the age-old question “will it freeze or not freeze”, drop some broth on your thumb and forefinger, press them together and you will feel how they stick together.

My jelly was trying to take on the proper form even in the process of pouring into molds, the photo shows that the broth, left in the pan for a short time unattended, began to be dragged on top with a gelling film.

I pour jelly into forms that are actually intended for this. And, plus, in storage containers that are tightly closed with a lid, jelly in such forms is very convenient to pass as a treat.

Let the jelly cool down on the table, then put it in the refrigerator for 8 hours, it is most convenient to do this at night, there is less chance that they will start eating it until it has frozen properly 😉

Of course, if you wish, you can add dill, parsley, and boiled carrots to the molds, but I like jelly without additives. By the way, he is also very beautiful and self-sufficient.

Classics of the genre - jelly with horseradish))

True, horseradish turned out to be “non-photogenic” (or such a photographer)) and for some reason it turned out to be an unusual color, although in reality it looked quite decent and perfectly complemented the jelly.

In general, next to the jelly - this is not raspberry jam 😉

I hope that you will be satisfied with the result of cooking, try it - it's not as difficult as it seems, and most importantly, delicious 🙂

1. The main thing is to correctly calculate the amount of water, if there is too much of it, the dish will not freeze. If there is not enough water, then, most likely, it will boil away during the cooking process. The meat should be covered with water to the thickness of the palm, no more and no less.

2. You can add water during the cooking process, but only during cooking, you can’t add water after, otherwise the dish may not freeze.

3. In order for the dish to be transparent, a whole onion should be boiled in the broth (some people add an unpeeled onion with a husk, this gives a beautiful shade).

4. Meat must be with a bone.

5. Cook the dish for at least four hours.

6. You can salt only at the end of cooking.

7. Aspic should not be boiled, it should languish over a very slow fire. Given these rules, you can easily cook a delicious rich jelly.

How to cook pork jelly. Ingredients

pork knuckle (leg)
garlic
bulb
carrot
ground black pepper
Bay leaf
salt.

Cooking:

We cut the pork knuckle (leg) into several parts. Soak meat in cold water for 2 hours. We shift the pork knuckle (leg) into the pan. Fill it with cold water no more than 5 cm. Put it on a big fire. After the water boils, remove the foam. Reduce the gas to a minimum and cook for 4-6 hours, add a whole peeled onion and peeled carrots.

We continue to remove the foam periodically. After 2 hours, add chopped garlic, salt, spices and bay leaf to the water. (Garlic in hot water partially loses its taste, so lovers of garlic flavor are advised to add it at the very last moment - before pouring into molds or immediately after).

pork knuckle (leg)

At the end of cooking, do not forget to taste the broth for the amount of salt. Take it off the fire.

Remove the boiled pork knuckle (leg) from the jelly. Once it has cooled, separate the meat from the bones with your fingers and arrange it on plates and forms. Pour the hot broth over the meat and leave it on the table for a while. After 30 minutes, place the dish in the refrigerator.

how to cook jelly

Divide the frozen jelly into portions, garnish with herbs and serve with horseradish or mustard.

How to cook jelly from pork and beef - with divided meat

Many people know how to cook jelly from pork and beef with divided meat, since this is almost a classic recipe for many housewives. But each recipe has its own zest. Let's look at the easiest way to prepare this dish.

Ingredients:

pork knuckle (leg) - small size - 1 pc.
pig hooves - 1 pc.
beef shank
a small piece of pure beef meat - 300g.
garlic
carrot
bulb 1 pc.
Bay leaf
ground black pepper

How to cook jelly

Thoroughly clean and rinse the hooves, shank and shank. Place all the meat ingredients in a large pot of water, peeled onions and carrots, also put a piece of beef at once, the water should cover no more than 5 cm. Bring to a boil and reduce to a very low heat. Cover the pan with a lid and cook until the meat begins to move away from the bone, approximately 3-4 hours, skimming off the foam from time to time.

Salt the broth about 30 minutes before the end of cooking. Then separate the broth from the meat and bones. And, as the meat cools down from the bones, be sure to add fatty streaks and subcutaneous layers to the meat. Diversify your menu and cook beef rolls in the oven

After the meat is separated from the bones, it is necessary to cut it into small pieces.

Then add the chopped meat to the broth. And again, bring to a boil over medium heat and cook for 5-10 minutes, add ground black pepper and bay leaf, do not forget to check for salt.

Prepare deep dishes for jelly. For beauty, cut the carrots into flowers, finely chop the dill and greens and put on the bottom.

Top with hot jelly. Wait until it cools at room temperature, then put it in the refrigerator.

how to cook jelly

As it hardens, carefully remove a thin film of fat from the surface with a tablespoon and turn the jelly over.

Bon Appetit.

How to cook jelly with twisted meat

This recipe makes the jelly very tender and soft. It is made no more difficult than other types, the only thing is that it will take a little more time. But it's worth it.

Ingredients:

beef shank
pork knuckle (leg)
1 medium carrot
1 unpeeled onion
garlic
Dill
Bay leaf

Cooking:

We wash the offal well, if necessary, chop into small pieces. Fill with water. Water should cover the meat by about 5-10 cm. Add the onion and carrots. It is better not to peel the onion, the onion peel will give a pleasant color to the jelly.

We put the jelly to cook for about 5 hours. During the cooking process, remove the foam and, if necessary, add water. Somewhere 1-1.5 hours before the end of cooking, you will need to salt. At the finished jellied meat, the meat should be easily separated from the bones.

When the meat is cooked to the desired state, turn off the pan and let cool slightly. Then we take out all the meat with carrots in a separate bowl. Throw away the bulb. Carefully separate the meat from the bones.

The remaining broth is carefully filtered, as there may be small bones.

We twist the meat with carrots in a meat grinder and put it into the broth.

Check for salt and let the jelly boil. During the boil, remove all the fat that forms on the surface with a ladle.

We check for salt again, add black pepper and bay leaves and let the jelly boil again. Boil 2-3 minutes. The cold is ready.

Now you need to pour it into plates or special containers, sprinkle chopped garlic on top, decorate with herbs and take it out to the cold or put it in the refrigerator to freeze.

And then cut into portions.

how to cook jelly

Bon Appetit!

Delicious, beautiful, resilient, festive, folk - all this is it, a classic jellied meat. The dish is really popular in almost every family. And this is despite the fact that any recipe for homemade jelly takes as much as 2 days. The cooking itself will take at least 5 hours, and the cold will do the rest for us.

Kholodets is essentially a frozen broth, in which proteins, collagens, fats and aromatic substances released from meat are maximally concentrated. And that is why both adults and children love this cold appetizer so much. It seems that it is difficult to cook it, but in fact there is nothing easier. Moreover, even the recipe will not take much time, because no one will stand at the stove for 5 hours.

Kholodets is such an interesting appetizer that is best cooked slowly. Moreover, it cannot be done in a hurry. Stock up on two days before the holidays or weekends and start cooking in a good mood. You can cook jelly from any type of meat:

mutton;
rabbit;
Turkey.

It is also possible from fish, but it will already be aspic. And by the way, jelly is one and the same. But aspic and brawn are dishes, although related, but differ in their characteristics.

Since jelly is a strong, properly frozen broth, the cooking technology will always be the same. Here is what the steps look like in general:

Preparation of products (wash, peel, cut).
Cook the meat until it boils.
Cook the meat after boiling over low heat for at least 4 hours.
Add vegetables and spices.
Add garlic.
Turn off after 5-6 hours after boiling and pour into molds. We take it out to the cold.
Decorate, serve and serve.

Five Universal Cooking Principles

Regardless of which recipe you choose, some rules will still be common. These tips can be attributed to the heading “note to the hostess”, because they will be useful for cooking aspic and for cooking any meat broth:

First of all, jelly is a broth. Therefore, any jelly recipe with a photo gives detailed ideas on how to cook a rich soup step by step. There is nothing complicated here. First, the meat is placed in cold water, then quickly brought to a boil, and then boiled over low heat.
During cooking after boiling, we must constantly monitor that the water does not boil. Only a slight, barely noticeable swaying is allowed. Actually this is the principle of cooking any meat broth.
Keep the lid on the pot carefully while cooking, otherwise the water will boil away.
In continuation of the previous rule: never top up with cold water, it can spoil the taste. In extreme cases, it is allowed to add only in small quantities - so as not to knock down a weak boil.
And one more principle - add salt, spices 30-60 minutes before the end. After all, it is in this case that we accurately see the real volume of the resulting broth and definitely do not risk oversalting or overpepping.

That's all - these basic principles are sure to help when cooking any broth. And all other advice, recommendations can be considered only details. For example, what vegetables to take, whether to add ginger, how to decorate with carrots, eggs, etc. The following is a recipe for making classic pork jelly without gelatin - with photos and descriptions step by step of each step.

Classic jellied recipe

Well, now we come to the actual recipe. Let's take the classic jelly as a basis. We will need the following ingredients:

pork legs - 2 (you can take an additional 2 pork ears);
pork (or beef) fillet - 800 g (can also be taken on the bone);
onions and carrots - 2 each;
garlic - 1 head;
salt, pepper, spices - at your discretion.

Here is a simple recipe for making pork leg jelly without gelatin, in which you can find a detailed description of each stage step by step and with a photo:

Soak the pork legs overnight in plain cool water. So we will remove excess dirt, and most importantly - the meat will become softer.
Then we take it out, pour it over with boiling water, carefully clean it with a brush, wash off all the dirt. We cut off the hooves. It is advisable to chop into 2 halves (longitudinally) so that collagen and other substances pass into the broth as much as possible.
We lay the legs, ears and meat (fillet) in a pan. It is advisable to take a thick-walled pan that stores heat well. Fill with water so that it completely covers the meat. The layer above it should be 2-3 fingers thick.
Bring to a boil, and then immediately reduce the heat. Now the meat will cook for a very long time with a slight, barely noticeable boil. In fact, we should not even see bubbling bubbles - the water will walk weakly on the surface, as if the soup is just boiling. And this will continue for at least 4 hours (but not more than 6). Our task is to remove the foam immediately after boiling, and then periodically remove it as needed.
Now peel the carrots. And you don’t have to peel the onion, just wash it, because it’s all the same to throw it away later. And the husk will give a pleasant golden color to the broth. Add vegetables along with all the spices exactly one hour before the end of cooking.
Well, that's all, 5-6 hours have passed since the moment of boiling, and the aromas of the holiday have long filled the entire kitchen. Now we turn it off. And just 5 minutes before that, add finely chopped garlic. You don’t need to do this before - all flavors will be lost.
Remove vegetables from broth. We take out the meat, grind it in a meat grinder or with a knife.
We spread the meat on the bottom of another pan or molds. We lay out the carrots (optional) for beauty. Fill everything with broth, take it out to the cold. You will have to wait all night, but the expectation of a holiday is sometimes better than the holiday itself!

As you can see, there is no gelatin here. Yes, he is not needed. Let's remember history. There is such a beautiful and at the same time believable culinary legend about the origin of jelly. In ancient times, the servants cleaned the master's table, kept all the good unused meat and cooked strong broth from it. Once a bowl of soup was left in the cold. And of course, it is clear what happened. Attention to the question - where did they get the gelatin? It didn't exist then, and it didn't matter. Everything that was needed was “taken” by itself - from the bones of pork and beef legs, as well as from the village chicken (after all, there were no others then).

With or without gelatin

This is one of the most common questions about jelly on the culinary web. Indeed, how to ensure that the broth hardens and takes on the consistency of jelly, and not meat "ice cream"? And besides, what if you want to cook a light, dietary dish without pork legs? These questions have very simple answers.

Jelly variant with gelatin

This is the simplest option, which gives us complete freedom of action. After all, absolutely any meat can be used for jelly with gelatin. In any gelatin jelly recipe there are comments (step by step and with a photo), but the technology in any case will be exactly the same as described above. The most important thing is to know exactly how much gelatin to take:

If we want to get a trembling jelly, like pudding, we dilute 20 g of gelatin per liter of finished jelly. Let's say we cook in a 5-liter saucepan. And then we take 100 g of gelatin, no more. After all, you need to take into account that 400-500 ml of water will certainly boil away.
And if we want to get a firmer consistency, feel free to take at least 2 times more - 40 g per liter of finished broth.

And an equally important question is how to dilute the gelatin when it is added to the broth. Here, too, everything is simple. Firstly, there is always an instruction on the bag. But even if she is lost, we act like this:

First of all, the ratio of gelatin and water should be 1:10. We measure the required amount with a spoon and fall asleep in a glass.
Pour cold boiled water there (10 times more in volume).
Leave for 30-60 minutes, the water should swell.
Now put the glass in a water bath for a few minutes. You can simply immerse the glass in a pot of water and put on low heat. Once hot, stir thoroughly until completely dissolved.
OK it's all over Now. Gelatin is ready. It is added to hot but not boiling broth when it is ready (or 10-15 minutes before the end). Just keep in mind that gelatin is not boiled. That is why it is added to the cooked broth. We continue to act as usual - pour into molds and take out in the cold.

ADVICE

There is gelatin in powders and plates. For novice cooks, it is easier to work with the powder - it is simply poured into the broth and evenly dissolved. And to work with records you need some experience.

Jelly without gelatin

The recipe for pork jelly without gelatin with a description of the actions step by step and a photo was discussed above. We were able to safely do without this nutritional supplement, since all the necessary substances to give the jelly the desired consistency were already in the meat itself. Or rather - in pork legs (and there are enough of them in the ears too).

But is it really necessary to always take pork? Not at all. Here are some more natural sources of collagen:

Beef legs.
Bull or cow tails.
Lamb legs.
Village chicken.

That is, it is quite possible to cook jelly without gelatin - for this you need to take these types of meat. By the way, note that the usual store-bought chicken will not work. This is easy to see from personal experience: after all, chicken soup, put in the refrigerator, will never turn into jelly. Another thing is a village rooster or chicken. They provide the necessary amounts of collagen, which results in the desired consistency.

Original ways to decorate aspic: 10 ideas for inspiration

So, we figured out how to cook jelly at home - the above step-by-step recipe with a photo helped to understand what's what. All other recommendations can only be called details. For example, we can:

choose additional vegetables (bell peppers, canned peas, etc.);
take additional spices (ginger, cloves, basil, thyme);
add a boiled chicken egg cut in half (it will be appropriate to look in a chicken jelly).

Well, how to decorate aspic is already a creative matter. And very funny! Especially if you bring small children to help. Here are just some options for jelly with a photo - for inspiration.

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Kholodets is rightfully considered an integral dish of the festive table. Often it is served on New Year's Eve, but many families eat food on weekdays. Consider the most delicious technologies in order, highlight the main thing.

Aspic: a classic recipe

onions - 4 pcs.
beef shank - 850-900 gr.
chicken ham - 350-380 gr.
pork knuckle - 1.1 kg.
pork tenderloin - 350 gr.
carrots - 2 pcs.
chicken egg (pre-boiled) - 2 pcs.
celery root - 40 gr.
pea pepper - 18 pcs.
ground black pepper - 5 gr.
laurel leaf - 5 pcs.

Prepare meat before cooking. Set the existing hairs on fire with a lighter, scrape off the dark area. Rinse the meat under the tap, place in a bowl and cover with cold water. Leave for 3-4 hours to release excess blood and odor.
Prepare a large saucepan, move the soaked meat into it. Pour in cold water to just cover the contents. Send the container to the stove, wait for it to boil. Remove the foam with a slotted spoon (required!).
When the first bubbles appear, cook for 5 minutes, then reduce the power to a minimum. Remove the meat and rinse it, pour out the liquid. Send the raw material inside again, fill it with clean cold water.
Wait until it boils again, skim off the foam. When the first gurgle appears, reduce the power of the burner to a minimum. If you skip lowering the heat, the broth will become cloudy.
Cover the pot with a lid to allow some steam to escape. Leave the dish to cook for 5-6 hours. In some cases, jelly languishes longer. Readiness to determine is easy, the meat should be separated from the bones.
Approximately 1 hour before the final preparation, peel the carrots and send them whole to the jelly. Remove the skin from the celery root, peel the onion and chop it into 4 pieces. Add all the vegetables to the broth as well.
Lightly salt the meat by adding half the salt. Leave the jellied meat to boil again, half an hour before it is ready, add ground and peas, laurel.
After 6 hours of languor, evaluate the dish. To do this, dip 2 fingers into the jelly, wait a while, connect the phalanges to each other. If they stick together, the broth is ready.
To check if the meat is cooked, try to separate it from the bones. If the manipulations are difficult, add the rest of the salt, continue to cook the jelly.
After a third of an hour, remove the onion and celery, they will not be needed. Pull out the carrots carefully. Remove the meat, cool, divide into fibers, removing the bones. Place 5 layers of gauze in a sieve or colander, pour the broth through the filter.
Chop the carrots into stars or rings / half rings. Grind the pre-boiled eggs in circles, put them inside the mold to harden the jelly and serve it.
Lightly pour the broth, leave in the cold for half an hour. Next, put the meat, pour the broth again, cool. Add carrots and fill the container with broth to the top.
Cover with a lid, leave the food for 5 hours (preferably overnight) in the refrigerator. You can serve the jelly directly in the form itself or take it out of the dish.
In the latter case, send the container with the dish to a bowl of boiling water, wait half a minute. Prepare a beautiful flat serving dish, turn the jellied container upside down.
Serve with sauce. It can be made from liquid mustard and lemon juice. An analogue is a sauce based on horseradish and garlic passed through a press.

beef tenderloin - 900 gr.
beef ribs - 900 gr.
beef shank - 1.4 kg.
laurel - 5 pcs.
carrots - 230 gr.
onion - 180 gr.
celery root - 35 gr.
pea pepper - 17 pcs.
ground pepper (black) - 7 gr.
salt - the amount at the discretion

Rinse the beef meat well under the tap, transfer to a basin and fill with cold water. Leave for 4 hours to soak, after this period, drain the liquid.
Prepare a large pot, send the meat into it. Add cold water, it should cover the beef. Bring the composition to a boil over high heat, remove the foam.
When the first bubbles appear, simmer the dish for 5 minutes. Remove from the burner, remove the meat with a slotted spoon, drain the liquid. Return the beef to the pot, cover with water.
Put on the stove, wait for the liquid to boil, then reduce the power of the stove to a minimum. In parallel, remove the foam, do not move away from the pan.
Cook over low heat for about 5 hours, the meat should be well separated from the bone. 1.5 hours before readiness, add peeled carrots, chopped onion without peel into 4 parts, washed celery.
After 6 hours from the start of cooking, try to separate the meat from the bone. If the fibers are difficult to detach, cook until the desired result is obtained, but no more than 8 hours.
Approximately 20 minutes before the end of languishing, add pepper, laurel and salt. After that, remove the meat with a slotted spoon and cool, disassemble into fibers. Filter the broth through cheesecloth.
Prepare the form, put the jellied meat and boiled carrots, chopped in circles, on the bottom. Pour the contents with broth, let cool at room temperature (about 2 hours). Then refrigerate for 8 hours.

garlic - 10 teeth
pork on the bone - 1.3 kg.
laurel leaf - 5 pcs.
pea pepper - 8 pcs.
onion - 60 gr.
salt - the amount at the discretion

Chop the pork into small pieces, rinse under the tap, move to a bowl. Fill with cool water, leave for 3 hours to soak. During this period, the smell will disappear and blood will come out.
When the specified time has elapsed, drain the liquid, rinse the meat. Scrape off the darkened parts, remove the hairs if any. Prepare the pan, send the pork inside.
Pour in water so that it covers the pieces and rises 1-2 cm above them. Put the dishes on the stove, wait for the first bubbles to appear. Turn off the burner, drain the broth.
Rinse the pan, send the meat inside again, fill with cold water. Now put it back on the burner, wait for it to boil. Reduce the fire to a minimum. Salt the broth, cook at low power for about 6 hours.
5 hours after the start of cooking, add the onion without the husk, cut into 4 parts. Dip peeled carrots, peas with laurel and salt here. After 1 hour, fish out the onion, you won't need it.
Take out the carrots, cut into cubes or stars. Filter the broth through several layers of cheesecloth. Remove the meat from the bones, grind with fibers. Pass the garlic through a crusher, add to the pork.
Arrange the components in the forms for jelly, pour in the broth, let cool. Then transfer to the refrigerator for final cooking for 6 hours.

pea pepper - 15 pcs.
pork leg - 1.4 kg.
chicken ham - 600 gr.
salt - to taste
onion - 2 pcs.
garlic - 9 teeth
carrots - 1 pc.

Rinse the chicken ham, chop with a sharp knife along with the bones. Peel the pork legs, wash, leave to soak for 3 hours in cold water.
Peel the carrots and onions, send them to the multicooker bowl. Add meat, salt and ground pepper (optional) to this. Pour 2.5 liters. purified water.
Set the “Extinguishing” program on the device for 6 hours. When the meat begins to easily separate from the bone, the slow cooker is allowed to turn off. Otherwise, the extinguishing continues for another 1 hour.
When the timer signals readiness, remove the meat. Let it cool, remove from the bone. Divide with fibers or cut with a knife, as you like.
Crush the peeled garlic cloves with a pestle, place in a multi-bowl with broth. Cover with a lid, wait a third of an hour. Assess the dish for taste, salt and add peas.
Pass the broth through a colander, after lining the dishes with 4 layers of gauze. Chop the removed carrots into circles, put them on the bottom of the container.
Add meat fibers here, fill the contents with broth (strained). Cool at room temperature, then refrigerate overnight (balcony, refrigerator).

There are quite a few recipes for jelly based on pork, beef, chicken and even fish. Traditionally, the dish is cooked on the stove, but experienced housewives have adapted to the slow cooker.