1 . Stage
Pour water over chicken breasts, bring to a boil, remove the boil, add whole peeled carrots and peppercorns, salt to taste and cook over low heat until tender. Take breasts out of the broth, cool, separate flesh from bones and skin, cut it into small pieces. Strain the broth.
2 . Stage
Pour 1/2 tbsp. cold water over the gelatin and let it swell for 30 minutes.
3 . Stage
Then dissolve the gelatin in hot chicken broth (3-4 cups), strain.
4 . Stage
Eggs cut into circles, carrots - in circles or with a special notch to cut flowers.
5 . Stage
Pour the molds 5 mm high with chicken broth and place in the cold for 15-20 minutes. Then put the egg and carrot slices and peas on the frozen jelly, pour the chicken broth, slightly covering the contents, and leave in the cold for 15-20 minutes. Then put the chicken meat on top, pour the rest of the broth, put it in the cold until it freezes.
6 . Stage
Before serving, dip the jelly molds for 3-5 seconds in warm water, invert and place on a plate.
7 . Stage
Garnish with cucumber slices and parsley greens.