НЕ ХОЛОДЕЦЬ #рецептиукраїнською #простоісмачно #щоприготувати #готуюздушею

I put the chicken drumsticks and thighs in a pot, added onion, carrot, bay leaf, pepper, and water, and simmered the mixture on very low heat for about 3.5 hours while constantly skimming off the foam. After that I added garlic and salt, removed the meat and separated it from the bones, and strained the broth first through a sieve and then through a cheesecloth. When the broth had cooled slightly (so it wasn’t hot), I added about two spoonfuls of gelatin and let it soak for 15 minutes. I then melted the gelatin in the microwave and mixed it with the remaining broth. I placed the meat on a plate, poured the broth over it, and put it in the refrigerator. When the cold cut had set—about an hour—I added carrot and parsley and left it in the fridge for another four hours. For the carrot rose petals, I boiled the carrot for six minutes, immediately transferred it to cold water to stop the cooking, sliced it, twisted the slices into rose shapes, secured them with a toothpick, and set them aside for decoration.