- Carrots - 140 Grams
- Cilantro - 5 grams
- Chicken - 1 piece
- Eggs - 2 pieces
- Black Pepper Pepper - 5 pieces
- Chesnoka - 5 teeth
- Bay leaf - 4 pieces
- Salt - 1 teaspoon
1. In cold running water, wash the chicken, then remove the skin from it. In a large pan put the chicken, pour cold water (centimeters for five chicken should be covered with water). We put the pan on a strong fire. 2. When the water boils, we remove the foam, and reduce the fire. About an hour 4 cook, the fire is small. Fat and foam periodically removed. The meat must move away from the bone completely. Peel the garlic, carrots and onions, add them to the pan. About thirty minutes more. Add pepper and bay leaf. We'll cook another thirty minutes. 3. Boil hard boiled eggs, cool and clean the shell. clean and thin slices of garlic. We clean carrots, cut into various shapes. 4. Remove the boiled carrots, garlic and onions from the broth. Strain the broth and leave to cool. From the bone, we divide the meat, cut it into small pieces and put it into the mold. 5. Along the cut eggs, we put on meat. Spread the garlic, carrots and greens. Cooled and filtered broth gently. We put it away in the refrigerator. 6. Serve with mustard or horseradish.
Servings: 7-9