Chicken — 1 pc.
Onions — 1 pc.
Carrots — 140 g
Garlic cloves — 5 pcs.
Sol food — 1 hour. L.
Pepper black pepper — 5 pcs.
Bay Leaf — 4 pcs.
Eggs — 2 pcs.
Cilantro — 5 g
1. Remove the skin from chicken.
2. Put the hen in the pot and fill it with cool water, so it is 5 cm covered chicken (about 4 liters). Put the pan on a strong fire.
3. When the water boils, remove the foam and reduce heat. 4:00 Cook on low heat, occasionally removing the foam and fat. Water is required to stay in 2 times less meat and quite retreat from the bone. Add cleaned carrot, onion and garlic, cook for another 30 minutes.
4. Then add salt to taste, bay leaf and black pepper and toss to cook for another 30 minutes.
5. While the soup cook a little longer, cook hard-boiled eggs, cool them, then peel. Carrots are clean, for its softness can be pre-broth boil approximately 5-7 minutes, but it’s an amateur. Cut funny shapes for subsequent decoration aspic.
6. Peel the garlic and cut into thin slices.
7. cooked carrots, onion and garlic extract of the broth and discard. Broth and set aside to cool it. Meat split from the bones, which are also emitted, cut or divided into tiny pieces and put into shape.
8. Eggs cut along the top and put the meat, add chopped carrots, garlic, and at the end decorate with parsley or cilantro.
9. scrupulous pour the broth strained and cooled down, put in the fridge to harden.
10. Serve jelly with horseradish or mustard.
You can make the sauce: sour cream, horseradish, garlic — all rubbing on a fine grater and mix with chopped herbs.