👨‍🍳 Instruktioner

1. 1

   Place the chicken, one peeled carrot, the whole onion, celery stalks, bay leaves, and peppercorns in a large pot. Cover with water and bring to a boil. Skim off any foam that rises to the surface.

   💡 Proffstips: Using chicken with bones will yield a richer gelatinous broth.
2. 2

   Reduce heat to low, cover, and simmer for at least 2.5 to 3 hours, or until the chicken is very tender and falling off the bone. The longer it simmers, the more flavor the broth will have.

   💡 Proffstips: Maintain a gentle simmer, not a rolling boil.
3. 3

   Remove the chicken and vegetables from the pot. Strain the broth through a fine-mesh sieve into a clean bowl or pot, discarding the solids. You should have about 1.5-2 liters of broth.

   💡 Proffstips: For extra clarity, line the sieve with cheesecloth.
4. 4

   Once the chicken is cool enough to handle, debone it and shred or dice the meat into bite-sized pieces. Discard skin and bones.

5. 5

   Boil the remaining carrot until tender, then dice it finely for garnish. If using hard-boiled eggs, peel and slice them.

6. 6

   In a small bowl, sprinkle the gelatin powder over about 1/2 cup of the strained broth and let it bloom for 5-10 minutes. Gently heat the bloomed gelatin mixture (do not boil) until dissolved.

7. 7

   Stir the dissolved gelatin mixture into the remaining strained broth. Season generously with salt to taste. The broth should be well-seasoned as it will be less flavorful when cold.

   💡 Proffstips: Taste and adjust salt carefully; it should be slightly saltier than you'd normally prefer.
8. 8

   Arrange the shredded chicken, diced carrot, and optional sliced eggs in decorative patterns in individual serving molds or a shallow dish. Pour the seasoned broth over the chicken and vegetables.

9. 9

   Refrigerate for at least 4-6 hours, or until completely set and firm. Garnish with fresh dill or parsley before serving.

   💡 Proffstips: Cover the molds loosely with plastic wrap to prevent the surface from drying out.
10. 10

    To serve, unmold the kholodets onto plates or serve directly from the dish. Accompany with horseradish or mustard.