Chicken and pork jellied meat with gelatin

We wash the pork and chicken well. If there is excess fat, cut it off. We cut the meat into large pieces and put it in a large saucepan, fill it with water so as to cover the surface of the pieces. Place the pot on the stove and bring the contents to a boil. When the foam appears, we must remove it so that the broth is transparent. Cook pork with chicken for three hours. After that, we lay the onions, peeled from the husk. Also add the whole peeled carrots. Then add bay leaves, salt to taste and peppercorns. Cook for another hour. Remove the pan from the stove and let the broth with meat cool to a warm temperature.

Pour half a glass of broth into a cup and pour in the gelatin. Stir and let it brew for fifteen to twenty minutes, then heat slightly and completely dissolve the granules.

After the end of cooking, take out the pork and chicken from the pan. Save the carrots and cut them into curly pieces. Throw away the onions and spices. Strain the broth through a colander. Pour the gelatinous liquid into the strained broth and mix.

Separate the chicken and pork from the bones. Discard the remaining bones and cartilage. We cut the fibers into pieces or separate them by hand. We put them in molds for jellied meat.

Lay out slices of carrots and garlic passed through a press on top. After that, pour in the broth.

Cool the molds with liquid jellied meat, and then put them in the cold to solidify. Ready jellied meat can be served with mustard, horseradish, balsamic vinegar.