We take a set of meat

and vegetables.

Put all in pot or pressure cooker (like me), pour water and put on the stove, remove the foam.

After 2.5 - 3 hours it looks like.

Add salt (I have about a tablespoon of salt ), after 5 minutes, remove the meat, strain the broth, add vegetables (carrot, onion, piece of celery root, a piece of turnip). Through 40 minutes - 1 hour vegetables to throw, broth and leave to cool. During this time, it is necessary to disassemble the meat, the skin of chickens to throw away all the bones to chew on. Meat wrap with cling film and refrigerate.

When fat is frozen, remove with a spatula, you can fry something without emulsifiers and stabilizers.

Chopped hot pepper, finely chop a few cloves of garlic, chop greens. Heat the broth to 50 - 60 degrees, put the meat on plates, in broth, all chopped, add a couple tablespoons of wine vinegar and pour over meat. To put it in the refrigerator or on the balcony (as anyone temperature). After a couple of hours you can observe the result. Left - the jelly classic (without greens and vinegar), right or center end result.