Make the broth: cover the chicken breast with water, bring to a boil and keep skimming off the foam. Add the peeled carrots to the same broth, drop in the garlic for aroma and season with salt to taste.

Once the chicken is cooked through, take it out and pull it into pieces. Remove the cooked carrots as well and cut them up.

Measure out 3 cups (750 ml) of broth and strain it through a sieve into another saucepan. Add the gelatin and dissolve it over low heat, stirring constantly - do not let it boil.

Divide the meat and carrots between small bowls. Pour the gelatin broth on top - again through a sieve.

Let cool, then refrigerate until fully set. A wonderful aspic, however you like to call it. Enjoy!