Homemade chicken saltison

To cook saltison of chicken, prepare the necessary devices in advance. These are two saucepans and an empty juice bag.

You need to wash the chicken carcass and remove the skin from it (I read that it does not contain too good things). Cut it into pieces and put it in a smaller saucepan.

Add salt, add all the spices and pour in dry gelatin (just like that).

Mix everything with your hands.

Pour water into another saucepan, filling it three-quarters full. And put a smaller pot in it, it will be like a steam bath.

And on the stove. When the water boils, reduce the fire to the smallest and forget about everything for three hours. However, it will be necessary to pour water into the lower pan periodically, because it boils away.

Remove the chicken and divide into smaller pieces, mixing them with crushed garlic. The juice from a small saucepan can be filtered so that it becomes clean.

Put the chicken in a juice bag (you need to cut off the top of it) and pour it with juice from stewing.

Let the whole thing cool down well, and then put it in the refrigerator overnight.

The next day, all that's left is to carefully cut the bag from the saltison, cut into portions and serve it home.

For those who do not know, I clarify that saltison is a kind of our jelly. By the way, it can also be safely served with horseradish and mustard.