Poultry jelly

Soak the paws for 2 hours in cold water. Remove the rough yellow skin from the legs, internal fat from the chicken thighs.

Put the legs, thighs and wing of the turkey in a saucepan, cover with cold water, bring to a boil. Drain the boiled water, rinse the meat and pour cold water again. Bring to a boil, remove foam, add peppercorns. Boil over low heat for 1.5 hours. Salt, cook for 30 minutes. Then take out the thighs and wing, cook the paws for another 3 hours.

Strain the finished broth, remove the paws. Add bay leaf and chopped garlic to the broth. Boil 15 min.

Spread the chicken meat from the thighs and wings into molds, pour in the broth. Cool to room temperature, then place in the refrigerator to set.