Turkey jelly in a slow cooker

1. We wash the meat, put it in the bowl of the slow cooker, fill it with water, select the "Quenching" program and indicate the time - 5 hours.
2. After 2 hours, add salt, pepper, onion and carrot (just cut in half).
3. After the beep, we extract all the ingredients from the broth and add the crushed garlic cloves to it. Let it cool down.
4. Meanwhile, we disassemble the meat, separate it from the bones, cut it into small pieces-feathers.
5. We spread the meat on beautiful plates (molds) and pour the cooled broth. We send it to the refrigerator for at least 4 hours, or better - overnight.

Serve the jelly, seasoned with mustard.

Bon appetit!