Instructions

Add water, spices, salt, garlic, wings and hearts into instant pot.
Cook on high pressure for 40 minutes.
Add gelatine powder, stir well.
Remove bones from chicken wings. Distribute cooked meat and hearts evenly among 4 silicone containers.
Pour over the broth from instant pot. Refrigerate overnight.
Flip over onto a plate. Serve with some home-made mayonnaise.
Can be stored in the fridge up to a week.
Do not freeze.

This is a recipe by

Tatyana Zinchenko