You will need
    • beef shank - 3 kg;
    • 2 large chicken legs;
    • 2 large onions;
    • 2 large carrots;
    • 6 packages of gelatin;
    • salt;
    • pepper;
    • Bay leaf.
Put water on the fire.
Slice the beef Shin pieces, rinse well and dip in boiling water. As soon as the water boils again, turn down the gas.
Constantly skim off the surface foam and fat. Once the foam ceases to form - drain the broth and put the meat in another pot.
Carrots and onions cut into cubes, add to the chopped meat, pour boiling water and put on fire. Cook 6 hours on low heat.
With drumsticks, remove the skin and trim all the fat. Add chicken legs to cooked 6 hours meat and vegetables. Cook for 30 minutes, then season with salt and pepper, add Bay leaf and cook for another 20 minutes.
Remove the pan from the heat, meat and vegetables spread, strain the broth through a double layer of cheesecloth or a fine sieve.
Gelatin pour half of the broth. Once it swells, dissolve in a water bath, mix with the remaining broth.
Once the meat has cooled - dice.
Arrange meat and vegetables on the forms and pour the dissolved gelatin. Put in a cool place for freezing.
Jelly with gelatin can be served with mustard.