Chicken and pork leg jellyfish

8 servings
6 hours

How to make jellied chicken and pork legs? Prepare the necessary ingredients. Peel the carrots. Rinse the onion well right in the husk. Clean the onion from husks or not decide for yourself. If you add it to the husk, then the broth will acquire a beautiful golden color.

Wash the pork legs, carefully throw a knife. Check especially carefully that there are no areas with bristles. If they are, then it is better to burn them out or cut them off. Place the legs in a container, cover with cold water so they are completely covered in liquid and leave overnight.

Put the pork legs in a large saucepan and pour in 2L of water.

Place the pan on a medium heat and bring to the boil.

Cook, periodically removing the foam, for 4 hours over low heat under a lid.

Wash the chicken. If you have a whole carcass, cut it into portions. I had ready-made parts - 3 fillets and 2 legs.

Add the chicken to the legs and cook everything together for a further 40 minutes.

Add a whole carrot, a whole onion, laurel leaves, peppercorns and salt to the pan. Cook for another 40 minutes.

Remove the chicken and pork legs from the stock. At the chicken, separate the meat from the bones and disassemble into fibers or cut into small pieces with a knife.

Strain the broth through a sieve. Taste the stock and add extra salt if necessary.

If desired, boiled carrots can be cut into flower circles to decorate the jellyfish. Put carrots and small sprigs of parsley in portion molds.

Spread the chopped chicken meat on top.

Pour all over the stock. Wait for the stock to cool to room temperature, then refrigerate the chilli for 4-6 hours to set. If you are going to keep chilli on the balcony, then you do not need to cool it beforehand.

Turn the finished jellyfish from the molds onto a dish, decorate with herbs and immediately serve. Enjoy your meal!