Jellied Chicken Bouillon - cooking recipe

Ingredients

1 tablespoon gelatin
1/4 cup cold water
2 cups hot chicken stock
salt, to taste
1 tablespoon fresh parsley, minced

Preparation

Soften gelatin in water for five minutes.
Add to hot stock and stir until dissolved.
Season to taste with salt and add parsley.
Chill.
When firm, cut in cubes or beat slightly with a fork.
Serve in cold martini glasses.