Pork leg jelly and chicken in a pressure cooker

It is necessary to process (grind) the ham and pork legs, then wash them.

Leave the last layer of husk on the onion to give the broth a beautiful color.

Peel the carrots.

Put the meat in a saucepan, pour cold water.

Bring to a boil, removing the foam. Then reduce the heat and cook for 3-4 hours, until the meat begins to separate from the bones, and the broth becomes sticky.

An hour before the end of cooking, add salt, put carrots, onions, bay leaf, pepper in the broth.

If you decide to cook jelly in a pressure cooker, then immediately put meat, vegetables, spices in it. Fill with water, and after boiling, cook for 40-50 minutes.

As soon as the jelly is cooked, remove all the meat from it, strain the liquid through cheesecloth.

Separate the meat from the bones and finely chop.

Finely chop the garlic, the dried herbs are also finely chopped.

Arrange the meat in prepared forms, add garlic, herbs, boiled vegetables, cut flowers.

Pour the broth over the jelly and put it in the refrigerator overnight.

In the morning, remove the fat from the surface, serve with grated horseradish or mustard.