1 2-pound chicken

3 tablespoons gelatin

2 cans consomme

½ cup cold water

1 carrot, sliced

2 ounces cognac

1 large onion, sliced

pinch garlic powder

2 whole cloves

pinch celery seed

1 clove garlic

pinch onion powder

1 stalk celery

1 tablespoon chopped parsley

thyme

1 tablespoon chopped tarragon

1 bay leaf

salt and pepper

1 teaspoon lemon juice

1 small sprig parsley

Simmer chicken in consomme with next 8 ingredients for 1 hour. Remove chicken carefully to keep whole. Dissolve gelatin in ½ cup cold water. Heat consomme with next 7 ingredients; add gelatin, stirring thoroughly. Pour 3/4 of this mixture into bottom of large bowl. Add chicken, garnish with sprig of parsley and carrot slices used in cooking. Baste chicken with rest of consomme mixture so that it will be coated with gelatin. Refrigerate overnight, basting chicken several times until consomme has completely gelled; serve on lettuce.