Pour into a bowl and refrigerate until set, about 4 hours.

Then pour into a bowl and set aside until needed.

Pour into a bowl and set over ice to cool.

In the morning, pour salt into a bowl large enough to fit chicken.

Pour into a bowl to cool, but do not let mixture get cold.

Pour into a bowl and refrigerate until cold, about 1 hour.

Pour the soup into a bowl set in ice water.

Pour into a bowl and set aside at room temperature.

Pour the mixture into a large bowl and let cool.

Pour the broth into a bowl and leave to cool.