Chicken aspic

Skin the chicken.

Place the chicken in a saucepan and cover it with cool water until it covers 5 cm (about 4 liters) of the chicken. Put the pot on high heat

When the water boils, remove the foam and reduce the heat

Cook for 4 hours on low heat, sometimes skimming off foam and fat

Water must remain 2 times less

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

Then add salt to taste, bay leaf and dark peppercorns and leave to cook for another 30 minutes

While the broth is boiling, boil the hard-boiled eggs, cool them, then peel

Cut into funny shapes for the subsequent decoration of the jellied meat

Peel the garlic and cut into thin slices

Remove boiled carrots, onions and garlic from broth and discard

Strain the broth and set it aside to cool

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

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

Pour over strained and cooled broth, put in the refrigerator

Serve jellied meat with horseradish or mustard

Bon Appetit!