Transfer to a bowl, add salt to taste, add spices: paprika, oregano, ground pepper and, if desired, crushed or finely chopped garlic. I serve it separately (for those who want to).
Pour in 150 ml of broth, cool and pour in gelatin. See the recommendations on the packaging. Then dissolve it in a mixer or in another way convenient for you, without bringing it to a boil, pour it into the chicken ventricles, mix everything.