4 cups of chicken broth (or dissolve 2 tablets into the same amount of water)
2 cups of olive oil
2 cups of white vinegar
1 cup of white wine
1 tablespoon of thyme
10 small onions
8 sheets of gelatin
6 sprigs of rosemary
6 hens
4 carrots
1 head of garlic without the skin
Salt and black pepper to taste
4 cups of chicken broth (or dissolve 2 tablets into the same amount of water)
2 cups of olive oil
2 cups of white vinegar
1 cup of white wine
1 tablespoon of thyme
10 small onions
8 sheets of gelatin
6 sprigs of rosemary
6 hens
4 carrots
1 head of garlic without the skin
Salt and black pepper to taste
1 Clean the hens well and tie their legs
Ferment a little water with salt
Rinse the birds under cold running water, then pat them dry
2 Cut the carrots into pieces
Put them in a pan with olive oil, rosemary, thyme, and black pepper. Reserve
Season the bird with salt and black pepper
Heat the pan with olive oil and add the hen
Fry for 20 minutes, turning it occasionally
Remove the bird and reserve
3 In another pan, heat the remaining frying oil and sauté the garlic
Let it cool down and add the white vinegar and white wine
Cook until the liquid has reduced by half
Add all the ingredients except the gelatin to the pan, along with the chicken broth
When the bird is tender, remove it and reserve
4 Remove the carrots and onions and strain the liquid through a fine-mesh sieve
Soak the sheets of gelatin in cold water and squeeze out excess water
Add them to the liquid and cook for 30 minutes
Strain again and let cool down before serving over the hens
Refrigerate until the jelly thickens
Garnish with carrots, onions, and a lemon slice if desired
Serve chilled.
