Rooster jellyfish

12 servings
17 hours


1. We prepare a rooster and a hoof. I thoroughly wash both under cold water, then brace with a rooster knife, brace with a hoof knife. We cut the rooster into large pieces, transfer them to a large saucepan. We also send the whole hoof there. In principle, the hoof may not be used, since there are enough gelling substances in the skin of the rooster. But the use of a hoof will help make the jelly a little more useful, in this case, oily skin can be removed from the rooster.

2. Clean the onions, removing only the upper part of the husk, rinse the bulbs under cool water and send them to the meat. My carrots, clean, cut into large pieces and put in a saucepan to other ingredients. We put fragrant peas there, add a loaf. Next, fill the meat with clean water so that its level is 2-3 cm. 3 higher than the meat. We put the pan on a strong fire, bring its contents almost to a boil. When this happens, reduce the heat to the very minimum, cover the pan with a lid and bring it to a boil. Thus, no foam will be formed. Cook future chilli with minimal heating for 4 hours.

4. When the specified time has passed, pour salt and black ground pepper into the pan, mix, try. If necessary, add more salt and pepper. Then again close the pan with a lid and cook the jellyfish for another 2 hours at a minimum heat.

5. We turn off the fire. Install a colander over a container of a suitable size, put pieces of meat from a saucepan in it. When moisture bleeds and the meat cools a little, we separate it from the bones and tear it into fibers. We lay out the meat on beautiful dishes, in which the jellyfish will freeze. We fill the containers with two-thirds of the meat from their height.

6. Filter the broth through a sieve and pour meat into it, topping up the broth almost to the top of the dishes. Let us cool the broth completely, and then put the dishes with chilli in the refrigerator for at least 6-8 hours, or better all night. We serve chilli on the table with mustard. Enjoy your meal!