You will need
    • pork knuckle;
    • two large chicken legs;
    • unpeeled onion;
    • carrots;
    • green peas
    • carrots
    • parsley(for decoration);
    • salt;
    • ground black pepper.
Instruction
1
Knuckle good clean sharp knife. Rinse under cold running water. Cut into several small pieces and soak in cold water for three to four hours.
2
Chicken legs, rinse thoroughly.
3
Carrot peel and wash, but not cut.
4
In a pan put soaked shanks, chicken legs, whole carrots and raw onion.
5
Place on high heat. Bring to a boil, then remove the foam and reduce the heat to a minimum. Lightly season with salt.
6
The broth should just barely boil. Torment future jelly so for 6-7 hours.
7
Before shutting down try to RUB a drop of broth between his fingers. If there is a feeling of stickiness, the jelly hardens necessarily. Otherwise, cook for another.
8
Remove from the broth, meat and vegetables. Strain it through cheesecloth or a fine sieve. Leave it to cool.
9
Prepare a form to pour the jelly. At the bottom lay nicely chopped carrots, green peas and parsley leaves.
10
Disassemble the meat into small pieces and place on top of vegetables in the form to solidify.
11
Again strain the broth through several layers of cheesecloth. Try and dosolit, if necessary. Note that the broth for aspic should be a little saltier than soup.
12
Very carefully pour the broth into a form to solidify. Leave it to cool down in the room. Then place the mold in the fridge or move to the balcony, leave it overnight to complete curing.
13
If you like the flavor of garlic, chop two or three cloves and add to the broth before you pour it into the form.
14
To aspic apply mustard or horseradish.