Chicken stomachs, if necessary, clean, rinse well, sprinkle with soda. Leave for 1 hour. Thanks to soda, the stomachs will be soft.
Wash the stomachs from soda, pour water, put salt, a mixture of peppers, onions, carrots, bay leaf, bring to a boil and cook on low heat for about 1 hour. We take out the carrots after 20 minutes so that they do not overcook.
Ready-made stomachs are taken out, the broth is filtered.
Allow the broth to cool slightly, pour the gelatin with a glass of broth and leave to swell. We work with gelatin according to the instructions on the packaging of your gelatin.
The swollen gelatin is heated until completely dissolved, without bringing to a boil. Mix with the remaining broth. The total volume of broth is about 600 ml.
Carrots can be cut into cubes for decoration, circles or make stars like mine.
Take the form in which you will prepare the aspic. For a presentable presentation, I took a form with a ring in the middle. Put the carrots on the bottom, parsley leaves on top and pour in a little broth with gelatin, so that in the future the carrots look nice from above. Put it in the refrigerator for 10 minutes to solidify.
The stomachs are thinly sliced.
Remove the mold from the refrigerator, evenly put the peas and corn into the mold.
Put the sliced stomachs on top and pour the broth with gelatin. Place in the refrigerator for complete solidification (at least 3 hours).
Before serving, I usually warm up the mold with a hair dryer. The aspic is easily removed from the mold, turn it over on a dish.
We keep the jelly cold.