Let’s cook chicken broth from a chicken fillet and part of a leg. Place chicken parts in a pot, cover with cold water and let it boil on the stove on the high heat. Make sure to remove all the foam that accumulates on the surface. Add whole vegetables, bay leaf with black pepper and let water reboil. Lower the heat to minimum, the best stock is made by slightly simmering.
Cook the broth for 40 minutes on the low heat. Just a reminder: the simmering should be gentle for jelly to be transparent.
When the stock is ready, get rid of the onion, bay leaf, black pepper. Take out carrot, boiled fillet and drumstick. Add pressed garlic to the stock and let it sit for several minutes to release all the aroma.
While the stock is still warm, add gelatin. Thoroughly stir the broth, keep stirring until gelatin dissolves entirely. Set it aside.
Meanwhile, cut chicken breast into small cubes and carrot into slices.
Prepare several small deep bowls; place slices of carrot on the bottom.
Next, cubes of chicken meat.
Now is the time to pour stock into the bowls and add the last ingredient fresh parsley (you can have whole leaves or have them chopped).
Refrigerate bowls with chicken aspic for 24 hours before serving to get it to the consistency of the jelly (cover bowls with lids or plastic wrap to prevent jelly from absorbing favors from the fridge). Take a flat plate, place chicken aspic upside down, and then remove the deep bowl (it should remove easily).