Chicken aspic

Remove the skin from the chicken.

Place it in a saucepan and cover with cold water so that it covers 5 cm (about 4 liters) of the chicken.

Place the pot over high heat.

When the water boils, skim off the foam and reduce heat.

Simmer for 4 hours over low heat, periodically removing foam and fat.

The water should remain 2 times less and the meat should completely move away from the bone.

Add peeled carrots, onion, garlic, cook for another 30 minutes.

Then add salt to taste, bay leaves and black peppercorns and leave to simmer for another 30 minutes.

While the broth is boiling, boil the eggs in a steep one, cool them, then peel.

Peel the carrots, for softness, you can pre-boil them in the broth for about 5-7 minutes, but this is not for everyone.

Cut the jellied meat for further decoration.

Peel the garlic and cut into thin slices.

Remove boiled carrots, onions and garlic from the broth and discard.

Strain the broth and set aside to cool.

Separate the meat from the bones, which are also thrown away, cut or cut into small pieces and put in a mold.

Cut the eggs lengthwise and spread on top of the meat, add chopped carrots, garlic, and finally garnish with parsley or cilantro.

Gently pour over strained and cooled broth, put in the refrigerator.

Serve jellied meat with horseradish or mustard.

Enjoy your meal!