In a separate bowl, soak the gelatin sheets in cold water for about 5-10 minutes until they become soft and pliable. If you're using gelatin powder, follow the package instructions for rehydration.
Reheat a portion of the chicken broth on the stove, bringing it to a gentle simmer. Remove it from the heat.
Squeeze any excess water from the softened gelatin sheets and add them to the hot broth, stirring until completely dissolved. If using gelatin powder, simply sprinkle it evenly over the hot broth and whisk until dissolved.
Stir in the minced garlic into the broth.
Take a decorative mold or individual serving dishes (or glasses, coffee cups, or glass storage containers). Place one slice of hard-boiled egg on the bottom of each container, add a couple of slices of boiled carrot and 6-10 peas. Top with shredded chicken.
Carefully pour the gelatin-infused chicken broth over the chicken pieces. Ensure they are completely covered.
Refrigerate the molds or dishes for at least 3-4 hours or until the aspic sets and becomes firm.
To serve, dip the mold briefly in warm water to loosen the aspic. Invert it onto a serving platter or plate.
Garnish with fresh parsley leaves. When serving, generously drizzle with lemon juice (or white vinegar) and enjoy alongside some crusty bread. For an extra kick of flavor, consider adding a dollop of prepared horseradish as a delightful topping.