Ingredients portion 10
Chicken 1 piece
Celery stalk 1 piece
Carrots 1 piece
Onions 1 head
Sweet pepper 1 piece
Laurel leaf 1 piece
Sweet Pepper 6 pieces
Gelatin 20 g
Salt to taste
Horseradish to taste
Mustard to taste
Cooking instructions 2 hours + 8 hours
1 Put the chicken in a saucepan with cold water and bring to the boil.
2 As soon as the water starts to boil, reduce the heat and remove the foam.
3 Coarsely chop the carrots, celery and onion.
4 Add the vegetables, bay leaf, allspice, a couple of pinches of salt to the pot and simmer for 1.5 hours.
5 Take the chicken out of the stock, pull it apart with all the bones and skin removed, chop up the large pieces of meat.
6 Strain the stock and measure out 1 litre. The remaining stock can be frozen and used for other dishes. Taste the stock for salt and adjust the salt if necessary.
7 Soak the gelatine in cold water for 3-5 minutes, then add the soaked sheets to the slightly cooled stock and mix well.
8 Place the chicken meat in the jelly mould, pour over the stock you have prepared, cover and chill in the refrigerator until stiff.
9 Serve the cold cuts with horseradish and mustard. Recipe tip The ratio of meat to broth in the chłodnik can be determined according to your taste. If you want more jelly, double or even triple the amount of bouillon and gelatine. 
