– Singe, clean and rinse the wings and necks. Scald the crests and remove the pellicle. Chop off the claws of the feet, scald and remove the skin. Incise the stomachs, turn out removing the contents, remove the internal pellicles and rinse
– Coat the by-products with cold water (3-4 cups water per 1 lb) and boil for 2-3 hours at low heat removing the grease and spume occasionally. Add the onion, carrots, parsley, salt and pepper 1 hour prior to the readiness
– Soak the gelatin in cold water (water/gelatin ratio 6:1)
– Remove the bones of the boiled bowels, chop fine, combine with the strained bouillon and boil thoroughly for 30 minutes
– Sieve the gelatin when the grains are transparent, combine with some bouillon cooled to 120oF (50oC)
and mix well
– Pour the gelatin into the bouillon, add the fine chopped garlic and bring to boil
– Pour the jellied meat into the forms and cool
– Cut into rectangular pieces and garnish with the fresh or canned vegetables when serving
