Place the thighs in the pot along with the carrots, celery, onions, black peppercorns Bayleaf ,Cajun spice and salt, and pour in some water just to cover the chicken.
Bring to a slow simmer until chicken is fully cooked.
Once the chicken is cooked, removed from the water and shredded into smaller pieces, removing all the bones.
Do not discard the chicken broth.
Take 2 cups of the chicken broth and skim off the fat.
Then mix the gelatin with the broth making sure you whisk until it dissolves (read instructions on the gelatin).
Put the liquid, shredded chicken and the roasted garlic in a blender and blend until smooth.
Taste for seasoning
Add some beetroot juice for color.
Pour the mix in your mould and put in the fridge to set.
It will take about 6 hours.
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