Step 1

Peel, rinse and cut the carrots and onions into large pieces.

Step 2

Place the chicken fillet in a saucepan.

Step 3

Cover with 1.3 liters of water.

Step 4

Add the vegetables, bay leaves and peppercorns.

Step 5

Bring everything to a boil.

Step 6

Remove the foam with a Skim off the skimmer or soup ladle so that the liquid does not become cloudy later.

Step 7

Simmer over low heat for about 30-40 minutes.

Step 8

Salt the broth just before the end of the cooking time.

Step 9

Remove the meat and vegetables from the saucepan.

Step 10

Strain the broth.

Step 11

Cut the chicken into pieces and slice the carrots.

Step 12

Soak 30 g of gelatine in a glass of water.

Step 13

Let soak for 20-30 minutes.

Step 14

Heat the gelatine in a small saucepan and dissolve completely.

Step 15

Then stir into the broth .

Step 16

Season the broth with salt and pepper.

Step 17

Hard-boil the eggs for 10 minutes.

Step 18

Rinse with cold water and allow to cool completely.

Step 19

Peel the eggs and cut in half lengthways.

Step 20

Remove the peas and corn from the can.

Step 21

Drain well and set aside nd place in bowls.

Step 22

Line 6 small bowls with cling film.

Step 23

Place 2 egg halves, cut side down, and 1 tablespoon of corn on each base.

Step 24

Cover with the cooled broth.

Step 25

Place the bowls in the for 10-15 minutes to cool Place in the freezer.

Step 26

Distribute the chopped meat evenly over the aspic in the small bowls.

Step 27

Place a layer of carrots and 1 tablespoon of peas in each of the small bowls and pour in the rest of the broth.

Step 28

Leave in the small bowls for 3-4 hours until completely solidified Place in fridge.

Step 29

Before serving, turn the bowls upside down onto flat plates.

Step 30

Remove the foil.

Step 31

Garnish with chopped parsley and serve at celebration.