Jellied poultry

• 3 lbs/1,5 kg poultry
• 1 onion
• 1 carrot
• 2 bay leaves
• 2 whole cloves of garlic & 3 minced once
• 5 whole black peppers
• salt

Wash and clean the poultry. Cut it in pieces, place in a large pot and add only as much water as to cover the poultry. Boil over slow to medium heat. Remove the foam as it forms. Then add salt, vegetables, bay leaves, whole garlic and black peppers. If, after boiling, the liquid is not sticky and gluey, add some gelatin. Bone and divide the meat and place in a few deep plates. Add to the liquid the minced garlic and taste for salt, mix. Strain the liquid and add on top of the meat. Place the plates in a cool place to gel. This recipe can be made with rooster, goose or turkey (the tastiest one).