Chicken leg jelly in a slow cooker with gelatin

1. We wash the chicken meat.

2. Put chicken meat, pepper, bay leaf, salt in the bowl of the slow cooker. Fill with water.

3. Close the lid, set the "Soup" mode for 40 minutes.

4. After the end of the program, we remove the meat on a plate to cool down.

5. Filter the broth through a sieve lined with gauze in 2 layers, add instant gelatin and mix thoroughly until it completely dissolves.

6. We divide the meat into small pieces. Peel the garlic and cut into small cubes.

7. Put garlic on the bottom of the prepared molds, then meat and pour broth.

8. After the jelly cools down, we put the molds in the refrigerator for at least 2 hours.

9. Before serving, remove the jelly from the molds (for convenient extraction, you can dip the molds in boiling water for 30-45 seconds).

We serve the jelly to the table on a platter and enjoy!

Bon appetit!