Composition / ingredients
Cooking method
1. Chicken legs and shin are washed and filled with water, left for an hour to soak. After that, we cut off the claws and if there is a film, then we remove it.
2. Put the paws and shin in a saucepan, pour water, it should cover the meat a little. We put the pan on the fire. Peel the onion, carrots, put in the broth, add spices. Salt to taste. As the broth begins to boil, we remove the foam, reduce the fire to a minimum, the jelly should be cooked over low heat, then the broth will turn out transparent. Cook under a closed lid for 3 hours.
3. Through a fine sieve or gauze folded several times, filter the broth. Add crushed garlic cloves passed through the press to it. We separate the chicken meat from the bones and skin, put it in a mold. Pour the filtered broth. As soon as the jelly cools down a little, we send it to the refrigerator for a few hours.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken legs - 158 kcal/100g
- Chicken feet - 215 kcal/100g
