Jellied Chicken

Description
In Romanian: Piftie de pasare This recipe can be made with hen, rooster or goose. The tastiest one, though, is that made from turkey meat.

Ingredients

 * 3 lbs / 1,5 kg chicken
 * 1 onion
 * 1 carrot
 * 1 celery root
 * 1 parsnip
 * 2 bay leaves
 * 3 – 4 juniper berries
 * gelatin as needed
 * juice from one lemon
 * salt

Directions

 * 1) Wash and clean the chicken.
 * 2) Place in a large pot and just cover with water. Boil over slow to medium heat. Remove the foam as it forms. Then add salt, vegetables, bay leaves and juniper berries.
 * 3) Cover the pot almost completely. Boil until the meat falls off the bones. Remove the bones and place the meat on the bottom of one or several deep plates.
 * 4) Chop the garlic, add some salt and mix with the meat broth. Strain and then pour on top of the meat in plates. Refrigerate so that it gels.
 * 5) To obtain a nice, clear jelly you have to boil slowly, with the pot almost covered.
 * If, after boiling, the liquid is not sticky and gluey, add some gelatin.
 * 1) Divide the meat and place in a few deep plates.
 * 2) Garnish with some thin lemon slices.
 * 3) Strain the liquid and add on top of the meat.
 * 4) Place the plates in a cool place to gel.