Jellied Chicken and fish.

Head Trout - 0.5 kg
tail of the trout - 0.3 kg
Chicken drumstick - 4 pieces (0.5 kg)
turkey drumstick - 1 kg
Water - 2.5 L
Carrots - 1 pc
parsley root
onion, bay leaf, peppercorns bitter
                                                                                    gelatin, salt

Everything is laid in a pan and filled with water. When a boil - add salt to taste. Cook 4 hours on low heat. Then remove the meat and fish (attention - hot!) And strain broth.

Rate:
At the 2 cups of broth to take 1 tablespoon of gelatin.

Measure the amount of the resulting broth and measure the required amount of gelatin, considering the norm.
Then a measured amount tablespoons gelatin dissolved in a small amount of warm broth, stir well and pour it into the rest of the strained broth. Heat the broth, stirring to dissolve gelatin. Do not boil! Try the salt!
Meat and fish to pull out all the bones! Arrange on plates.
 Put in a dish for the beauty and flavor of lemon slices, olives, boiled carrots, parsley, canned corn. And gently pour the broth. Place the dish in a cool place until cool broth, and then gently put the dish in the refrigerator until solidification. That's it!