Ingredients :

• The gelatin — This is the heart of the recipe and the only technical ingredient. Count 5 teaspoons for about one liter of broth — this is the dosage that gives a jelly that holds without being rubbery. Too little and it collapses when unmolded, too much and you’re serving a block. Use neutral powdered gelatin and always dissolve it in a hot liquid, never boiling, or it loses its properties.
• The chicken — A single breast is enough to garnish six eggs. Get it organic if you can — not for ideological reasons, but because the broth will be frankly better. A free-range chicken has more natural collagen, which helps the jelly set with a silkier texture.
• Allspice (Jamaica pepper) — If you don’t know this spice, now is the time to discover it. A few whole berries are enough. It tastes like a mix of cinnamon, cloves, and nutmeg in a single berry — you can’t really identify what it is in the broth, but you notice when it’s missing.
• Turkey ham and turkey bacon — For the garnish, we use turkey ham and turkey bacon instead of the classic pork versions — same salty and slightly smoky texture, same role in the recipe. Both are easily found in the deli section of your supermarket.