It's no secret that the most delicious jelly is cooked from homemade chicken. To make the snack transparent, soak the meat for several hours, rinse thoroughly and remove the foam during cooking. Follow these rules and your jelly will be perfect!
Ingredients
Step-by-step cooking recipe
Wash the chicken, cut into large pieces, pour cold water and bring to a boil.
Remove the foam, add peppers, bay leaf and whole vegetables. Turn down the heat and cook for 3 hours.
Fish out the vegetables, discard the onions, and cut the carrots. Add chopped garlic, salt and ground pepper to the broth. Boil for 30 minutes and turn off.
Separate the meat from the bone, cut into small pieces and arrange on plates. Add carrots and parsley leaves.
Strain the broth through cheesecloth and pour on plates. I try to pour so much that the liquid covers the meat on the finger.
Transfer the cooled jelly to the refrigerator for 8 hours.
