Restorative Chicken Jelly

Ingredients

• 1 whole Chicken (young fowl or pullet) (Medium size (between a fowl and a chicken). Cleaned, with head, liver, and gizzard removed.)
• 3 teaspoons Water (Cold water.)
• 2 small pieces Ginger (Peeled, approximately the size of chickpeas.)
• 4 pods Cardamom seeds (Seeds only, crushed.)
• 1 inch Cinnamon stick (Broken into small pieces.)
• 1 large Egg white (Fresh, beaten until stiff.)
• 1 teaspoon Lemon juice
• 1 1/2 teaspoons Sugar (Heaping measure.)
• 1 teaspoon Brandy (Originally 'unche bedi' (superior quality liquor).)
• 1/4 teaspoon Vanilla extract (To taste.)

Instructions

1. 1Clean the chicken thoroughly. Remove the head, liver, and gizzard. Crush the remaining meat and bones finely (using a meat mallet or heavy pestle) to maximize juice extraction.
2. 2Place the crushed chicken, 3 teaspoons of cold water, and the ginger pieces into a clean glass jar or heatproof bottle. Seal the vessel tightly. Place the jar in a pot of water (water bath) and boil for several hours to extract the pure juices (Bottle Soup method). Do not open the jar immediately after cooking; let it cool completely.
3. 3Once the soup is completely cold, mash the contents thoroughly with clean hands or a potato masher to release all juices. Transfer the mixture to a thick cloth and squeeze firmly to extract all the liquid. Discard the dry solids. Filter the extracted liquid again through a slightly thinner cloth or flannel to remove sediment.
4. 4To the cold strained soup, add the crushed cardamom seeds, cinnamon pieces, stiffly beaten egg white, lemon juice, and sugar. Mix well. Pour into a small tinned or enamel saucepan and place over a slow fire. Leave the pot uncovered. Bring to a gentle boil until the mixture 'cracks' (the egg white raft separates from the clear liquid) and the liquid becomes completely clear.
5. 5Remove from heat. Wet a clean piece of flannel or thick cloth with water and wring it out. Tie it loosely over a bowl. Pour the hot jelly mixture into the cloth. Do not squeeze or rub the cloth; allow the liquid to drip through slowly by gravity. The resulting jelly should be clear and amber-colored (like amber). If any grease remains on top, filter it again through another clean, wet cloth.
6. 6Stir in the brandy and vanilla extract. Pour the liquid into small thin glass cups or enamel molds. Place on ice or in a refrigerator to set. The jelly will set quickly and become quite firm. (Note: This jelly tastes primarily of soup despite the flavorings, but is considered restorative for invalids).