Chicken and beef jellied meat in a slow cooker

Thoroughly rinse the chicken, beef legs and beef pulp in plenty of water. Cut the chicken into smaller pieces, and cut the beef into pieces. Cut the beef legs with a kitchen hatchet if necessary. Next, we put everything in the multicooker bowl and fill it with water to the maximum mark. Put the bay leaf, peppercorns and salt. We close the multicooker with a lid and select the "Soup" mode for 180 minutes. After the program time has elapsed, add another 180 minutes - in total, the meat should simmer in the selected program for six hours. An hour before the end of cooking, put carrots peeled from the skin in a bowl. Peel the onions and half of the indicated amount of garlic and put them in a bowl as well.

After the end of the cooking time, remove the bowl from the device and let the contents cool to a comfortable temperature. We extract the meat and bones, we do not use spices and vegetables further. Strain the broth. Separate the meat from the bones and divide it into fibers by hand. We put the meat into molds.

On top of the meat, distribute the remaining garlic passed through a press and fill it with strained broth.

Let the molds cool down with liquid jellied meat for a while, and then put them in the refrigerator until they solidify. This will take approximately eight hours. Serve the finished jellied meat cold with mustard, horseradish, bread or potatoes. The surface can be decorated with fresh herbs.