Cut the chicken into pieces, rinse well, put in a pan and pour water 5 cm higher than the chicken. Add pepper and bay leaf. Simmer for 4 hours, then add salt, one peeled carrot and onion, cook for another 30 minutes.
Boil and clean the eggs. Cut the second carrot into beautiful figures. Chop the garlic into slices.
Remove the meat from the broth. Throw onion and carrots in the broth, strain the broth. Separate the meat from the bones, remove the skin, then tear it into pieces and put it into molds.
Cut the eggs in half and lay on the meat. Garnish with carrots and parsley, add garlic.
Pour everything carefully with broth and put in a cool place until completely solidified. Chicken jelly ready.