Ingredients:
1 meaty pig or chicken’s leg (from knee and down),
cut into pieces
1 medium onion, chopped
1 medium carrot, chopped
½ teaspoon salt
¼ teaspoon pepper
2 cloves garlic, pressed or minced
1 bay leaf
Directions:
Add the meat and bones to a large pot. Add enough
water so that the meat/bones are submerged and covered by 2 inches. Simmer over
a low flame for 2 hours. After 2 hours, add onion, carrot, salt and pepper.
Continue boiling until the meat is ready. Then, for 5 minutes, increase the
flame and add garlic and bay leaf. From the broth, remove the bones, but leave
the rest. Transfer the gelatinous mixture into large, shallow plates. Put them
in a cold place (refrigerator, balcony). Leave until firm, until the dish is a
jello-like consistency. Yields 4 servings.
Bon Appetit!
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