Rooster jelly

1 serving


Pluck, scorch, chop off the neck, legs and wings, remove the giblets and chop the carcass into four parts. Clean the onions, one carrot and parsley root, wash and finely chop. Put paws peeled off the skin, beaten off with a wooden hammer, neck, wings and other offal on the bottom of the pan, on top - pieces of rooster, add carrots, parsley root and onions, pour water so that it covers the meat, and cook on low heat for 2-

2. 5 hours. Then remove the meat from the broth, and continue to cook the offal for another 1 hour, adding peppercorns and bay leaves 5-10 minutes before the end of cooking. Lightly cool the finished broth, strain through gauze folded in several layers, salt and season with grated garlic. Dissolve the gelatin in a small amount of warm broth, pour into the rest of the broth and strain it again. Cut the meat into small pieces, divide into shapes or deep plates, pour half the stock and put in the refrigerator for 1 hour. At this time, cook carrots and eggs, peel them and cut them figuratively. Garnish the frozen jelly with carrots, eggs and parsley greens, pour over the rest of the broth and put in the refrigerator again to set.