Chicken jellyfish in slow cooker

10 servings
16 hours

Let's cook chicken carcass first. If you have it as a whole, you need to gut it, remove the head and cut the carcass into 4 parts, etc. Rinse the meat.

Then, in the bowl of the slow cooker, you need to fold pieces of meat, onions (without removing the husks, but washing the onion under the tap) and peeled washed carrots. Let's pour water - so that it covers the contents. Close the lid and set the slow cooker to the "extinguishing" mode (if you do not have the "jelly" option in the slow cooker). We will set the timer for 5 hours.

After boiling the water, you need to regularly remove the foam and take out the onions and carrots after a couple of hours. And after 2 hours, add bay leaf and black peppercorns to the multicooker bowl.

For 30 minutes before turning off, salt the jellyfish to taste and let cool. In the meantime, we will cut garlic. It can be put either in a broth that hasn't quite cooled down yet, or straight into the utensils you'll be pouring the jellyfish into.

If everything is more or less cooled, transfer the meat to another dish.

If you did everything right, the meat will itself be removed from the bone. It must either be disassembled into fibers, or cut into pieces - to your taste, and then begin to lay the contents in molds. You can only put meat with garlic, or put carrots and fresh cucumber in the first layer.

Then you can lay out a layer of meat, then - cucumber, thinly chopped, and again meat.

The next layer is pieces of carrots, etc. In a word, as fantasy tells you.

As soon as you fill the shape with meat and other ingredients, pour the whole thing over the broth (so that half a centimeter-centimeter does not reach the top) and start decorating, continuing this process after the jellyfish has set. Put the chilli molds in the refrigerator or on the window.