Rinse the bones and chicken ribs to remove the blood clots (if you leave clumps of the broth may become turbid). Fold in the pan and cover with water. Cook for three hours. Then add the carrots and washed onions (peel the onion and leave one brown peel), Bay leaf. Cook until tender carrots. (the onion peel gives a pleasant Golden color)

Cooked bones out of the broth and leave to cool slightly. To disassemble the arms and the bones can get. Strain the broth through several layers of cheesecloth and add chopped garlic. Gelatin to dissolve in a separate bowl in a warm broth. After complete dissolution pour in the main broth. In the form at the bottom to cut the carrots and add the peas. Put top layer of meat and pour the broth. Leave to cool and when cooled in the refrigerator. Only the cover cannot be closed until fully cured. The result is I can't show you all ate and sfotkat not have time. PS And I still not to add gelatin, I'm a little broth put in the fridge (until the meat apart) and it will harden or not. Bon appetit!!!