1. 1

   Step 1

   Clean 500 g of chicken, remove excess skin and fat, rinse it, and trim the wing tips.

2. 2

   Step 2

   In a pressure cooker, combine 2 carrots, 2 celery stalks, 1 onion, 4 sage leaves, 4 bay leaves, 1 sprig of rosemary, 1 bouillon cube, and salt.

3. 3

   Step 3

   Add the chicken and cook for 30 minutes.

   Timer 30 min
4. 4

   Step 4

   Remove the chicken and vegetables from the broth; discard the aromatic herbs.

5. 5

   Step 5

   Strain the broth and keep it for the jelly.

6. 6

   Step 6

   Chop 4 pickled cucumbers, 2 tablespoons of pickled pearl onions, the celery, the onion, and one cooked carrot into small pieces.

7. 7

   Step 7

   Debone the chicken, cut it into pieces, and combine it with the vegetables in a bowl.

8. 8

   Step 8

   Season the chicken mixture with the juice of 1 lemon, oil, and salt, mixing well.

9. 9

   Step 9

   Peel 2 hard-boiled eggs and slice them into rounds; slice the remaining cooked carrot.

10. 10

    Step 10

    Prepare the jelly using the strained broth according to the package instructions.

11. 11

    Step 11

    Pour a 0.5 cm layer of jelly into a mold and let it cool until it sets.

12. 12

    Step 12

    Arrange the eggs and carrots on the bottom, then cover with the chicken mixture.

13. 13

    Step 13

    Pour the remaining jelly over everything until covered and refrigerate for 120 minutes.

    Timer 120 min
14. 14

    Step 14

    Unmold the dish by flipping it onto a serving platter and serve in slices.

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