Aspic chicken with pickled cucumbers

Dissolve gelatin in cold water and leave to swell for 1-2 hours.
Cook broth from chicken, add peeled whole onions and carrots, add salt.
Separate the meat (from the broth) from the bones.
Strain the broth and dissolve the swollen gelatin in hot water - heat until the gelatin is completely dissolved, but do not bring it to a boil.
Boiled chicken meat cut into small pieces.
Cut the pickled cucumbers into circles or semicircles.
Cut stars or other figures from boiled carrots.
Pour a thin layer of broth with dissolved gelatin (jelly) into the prepared mold, put it in a cold place and let it thicken a little.
Put carrot flowers, greens, cucumber slices, etc. in the thickened, but not frozen jelly and refrigerate until completely solidified.
Put pieces of chicken meat on the frozen jelly layer, cucumbers on top and pour another layer of jelly. Put in the cold until completely solidified.
In this way, lay out all the meat until the mold is filled - watering each layer with jelly and cooling until gelatin solidifies.
When the jelly grabs well, lower the mold with aspic for ~ 1 minute into hot water and turn the bottom side up on the dish.