– Wrap the stuffed chicken (see the recipe) in gauze and put in a pot. Coat with the cooled and strained bouillon, bring to boil quickly, reduce the heat and simmer for 1-1.5 hours. Add the salt, peeled carrots and onion at the beginning of boiling. Clear juice should ooze out when piercing the galantine.

– Unwrap the galantine, clean the surface of the protein clots, wrap in the gauze again and put under a light press (pot cover etc.) to put into shape and remove superfluous liquid from the stuffing. Cool in the refrigerator

– Decorate with the mayonnaise net, garnish with the fresh, marinated or canned vegetables and fruits alternating colors. Decorate with the greens. Serve the mayonnaise separately.