Chicken jelly

Prepare a small pot with a capacity of 3–3.5 liters.

Cut the chicken into small pieces, remove the chicken breast and set it aside.

Place the chicken and chicken necks (500 g) in the pot. Pour in enough water to just cover the meat.

Bring to a boil, skimming off the foam.

Reduce the heat to the minimum, add bay leaves (1–2 pieces), and cover with a lid. Cook for 6 hours on low heat.

Dissolve the instant gelatin (10 g) in water (60 ml) and set aside to swell for 15 minutes.

Remove the meat from the broth and completely separate it from the bones.

Remove the meat from the chicken necks. Finely chop all the meat and mix it together.

Peel the garlic (4 cloves).

Distribute the meat into molds. In each mold, press in a clove of garlic.

Season the broth with salt and pepper (to taste).

Heat the gelatin in the microwave in 10-second bursts until it becomes liquid.

Pour the gelatin into the broth and mix thoroughly.

Add a little broth to the molds to evenly distribute the garlic. Then completely fill the meat with broth.

Allow the aspic to cool completely. Then place it in the refrigerator for at least 6–8 hours until fully set.