Ingredients: Small Goose and 1 Small Duck, Water, Onion, Carrot, Garlic, Salt, Pepper
Cooking method:
Goose and duck are well mine, cut into small pieces.
We put meat, onions, carrots in a saucepan, fill it with water, the water should completely cover the meat, and add a liter on top. The meat will take a long time to cook and the water will evaporate.
As soon as the meat boils, remove the foam well, carefully. We reduce the fire, the meat should be simmered, or rather languish. Cook for four hours.
Salt the meat an hour before cooking. As soon as the meat is ready, we put it on a fine sieve and let it cool. Strain the broth several times through a fine sieve so that the broth is transparent. Once again we put the broth on the fire so that it boils.
We clean the meat from bones! Carefully and carefully so as not to miss small bones. We put the meat on plates (containers), add garlic, salt, pepper, add seasonings as desired to your taste.
Carefully remove the fat from the broth with a fine sieve, if someone does not like jellied meat very fat, this is not for everybody. Fill the meat in plates with broth.
We decorate the jelly as desired, you can add carrots, herbs, etc. We put the jellied meat in the refrigerator until it solidifies completely.
Bon Appetit! 😋😋😋