To prepare the jelly, the recipe used a so-called broth set from two domestic chickens: the wings (upper part), backs, necks, and rib parts. In my opinion, these are the parts that give the most concentrated, rich broth-base. Total output of the boiled product (meat) it was 500 g.
Wash the broth set, remove the lung particles, blood clots, if any. Put the broth set in a pot and pour cold water. Put the pan on high heat and let it boil. Then remove the foam, add salt and ground black pepper to taste. Cook over very low heat for 2.5-3 hours. When cooking for a long time in the future, it will be easy to remove the meat from the bones. For 30-35 minutes. add the Bay leaf until ready. If you are preparing a jelly from chickens purchased in a supermarket, the cooking time can be reduced.