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Boil the whole chicken with enough water to cover for 1.5-2 hours.
Remove the bones, black pepper and bay leaf.
Put the shredded chicken, carrot, garlic and onion in a large bowl.
Add 1 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon garlic powder and 1 teaspoon black pepper.
Grate 1 beetroot and mix it with 1 tea glass of water and drain the water. Pour into the container with chicken.
Put 30 g gelatin into 200ml (1 cup) boiling chicken water, mix and pour over the chicken.
Blend the mixture and transfer it into a 1 liter plastic bottle. Pour it into the bottle, so that there is no air inside.
Cover with stretch film and refrigerate for 1 night.