Cut the chicken into pieces and put in a pan, simmer in its own juice under the lid for about 40 minutes so that the meat is separated from the bone. At the end, season the meat to taste, add the garlic passed through the press.
Pour gelatin with warm water so that it swells. Separate the meat from the bones and tear it into pieces, put everything in a bottle with a cut neck. Then mix the gelatin with the juice left over from the chicken, dissolve the gelatin and fill the meat in a bottle. Refrigerate until gelatin has completely set.
Chicken roll in the bottle is ready, cut the bottle and remove it, cut into pieces and serve.