Prepare the vegetables: the carrots and mushrooms to clear, wash. From pepper to remove seeds and partitions, onions clean from the husk. Pepper cut into several parts.

Chicken giblets wash, put on the bottom of the pan Zepter. I had a set neck,2 legs,2 wings, liver, heart and the ventricle. Little from the chicken. The wing of a Turkey to cut the joints, put on the guts.

Sprinkle the vegetables, add pepper. Cover with water.

Cover the pot with a lid and put on the smallest burner on the fire below average. As soon as the arrow of the controller are to the green area, lower the heat to minimum and leave on the stove for 20 minutes. After 20 minutes the fire off and leave on the stove for another 20 -30 minutes, the cover is not open.

The meat will be fully prepared and itself is separated from the bone.

Take out vegetables and meat from broth and leave to cool.

Garlic is clean and skip through the press. Add to garlic, dry rosemary and a good spoon to grind the garlic with the rosemary.

The meat separated from the bones, cut with a knife or a partial owner. Giblets (heart, liver and ventricle) in the same cut and add to the Turkey. Carrots and mushrooms are cut: carrot, mushrooms into 4 pieces. A few pieces of mushrooms I had put aside for decoration, the rest mixed with the meat. In the broth add the garlic with the rosemary, stir. At the bottom of the salad bowl put mushrooms, parsley, sides I put slices of carrots. Gently spread the meat and no less carefully pour the broth.

Remove the bowl in the fridge and leave to harden for 2-3 hours. I checked it out after 1.5 hours, the jelly is already frozen, but we ate in 5 hours. Bon appetit to you!