Studzen of chicken

1 chicken, 1.5 liters of water, salt, 4 pea pepper, 1 / 2 bay leaf, 2 pcs. cloves, 1 carrot, 1 root parsley, 1 bulbs, 3-4 tablespoons white wine spoons, 1.5 cafeteria spoons gelatin.
Delete chicken in cold water, bring to boil, remove the foam, allow, tuck in spices, crushed roots. The finished chicken removed, separating meat from bone with a knife and a severe cut on the Cube. Bouillon protsedit through fabric or frequent screen, tuck in wine. Gelatin drown in a little water for half an hour, then razvesti in hot water and to boil thoroughly together with the broth. Dilute a little broth at the bottom of the bowl or form, give him congeal, and then on top of beautiful pieces carrots, herbs and parsley chicken. Top unbitten remaining broth, to congeal in the cold ground.

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