Jellied chicken in a juice bag

Chicken meat cut into small cubes. Discard the fat and skin. Carrots cut into cubes or any figures. Mince the garlic.

Mix everything, salt, pepper, add seasonings to taste, sprinkle with dry gelatin and mix well. We shift the mass into a bag of juice, tamp it well.

We put the package with the contents in a pot of cold water over high heat, bring to a boil. Then reduce the fire, cook over low heat, adding water to the pan if necessary.

At the end of cooking, we take out the package, put it in a cold place to cool, then send it to the refrigerator for solidification overnight. When the package hardens, carefully cut the edges, remove the aspic to the dish. Cut, decorate, serve.