To prepare the jelly, the recipe used a so-called broth set from two domestic chickens: the wings (upper part), backs, necks, and rib parts. In my opinion, these are the parts that give the most concentrated, rich broth-base. Total output of the boiled product (meat) it was 500 g.Wash the broth set, remove the lung particles, blood clots, if any. Put the broth set in a pot and pour cold water. Put the pan on high heat and let it boil. Then remove the foam, add salt and ground black pepper to taste. Cook over very low heat for 2.5-3 hours. When cooking for a long time in the future, it will be easy to remove the meat from the bones. For 30-35 minutes. add the Bay leaf until ready. If you are preparing a jelly from chickens purchased in a supermarket, the cooking time can be reduced.
Then remove the meat from the bones and cut into small pieces.
Green peas (frozen) 1/2 Cup and carrots (1 PC.) boil until ready, carrots are not cut into large cubes. Garlic (1 tooth.) pass through a garlic press. Combine all the ingredients in a bowl.
Add the broth and gelatin to the bowl. Prepare the solution according to the instructions on the gelatin bag. Put the solution on a slow fire, bring to a boil. Do not boil!
Add the solution to the bowl with the meat base, add the rest of the broth to taste. Stir. Pour the jelly into containers, let it cool to room temperature, then send it to the refrigerator for complete cooling and stabilization.
Boil the egg, grate it on a fine grater, sprinkle the finished dish when serving, and garnish with sprigs of herbs.