1 large chicken
6 whole allspice
6 whole pepper corn
2 bay leaf
1 smal carrot
2 stalks parsley
5 leafs of gelatine
salt and pepper
1. Clean and dry off the chicken and place in a pan. Pour in enough water to cover the chicken. Add one stock cube and bring to the boil. Scum off any impurities. Clean and dice the vegetables and add to the chicken. Add herbs and spices and leave to simmer for about 50 minutes until the chicken is tender.
2. Remove the chicken from the pan and leave to cool. Take the meat of the bones, remove the skin and cut into smaller pieces.
3. Reduce the stock from the chicken until about 400 ml is left. Soak about 5 leaves of gelatine in cold water and add to the stock to melt.
4. Place the cold chicken meat in a high bowl, washed in cold water. Pour over the stock so that it covers the meat and leave in the fridge until the jelly has formed. Turn out the chicken on a serving dish and decorate with parsley.