How to Make Kholodets:

• Leave the meat to soak in a large pot overnight. In the morning, take it out and wash thoroughly. Peel the yellow skin off the chicken legs and wash the pork leg hooves well.
• Place the pork legs and chicken drumsticks in a large bowl.
• Cover all of the meat with water. Set over a high heat, cover, and bring to a boil.
• Drain the water and wash the meat thoroughly.
• Pour just enough water (5-6 liters) over the meat and add the bay leaves. Don’t use too much water or the broth will not become ‘wobbly’. Bring to a boil.
• Add 1 tbs of salt and reduce the heat to a light rolling simmer. Simmer for 4 hours.
• Add one carrot and one onion and cook for another hour.
• Add salt. Do not discard the broth or add more water to the pot.
• Remove the drumsticks and carrots and set the rest aside to cool.
• Discard the pigs’ legs, onion, and bay leaves. Use a fine mesh sieve lined with 3 bounty paper towels and strain the broth so it is clear. Peel and press 4 garlic cloves into the broth and add more salt if needed.
• Remove the meat, leave to cool, and then remove the meat from the bones. If properly cooked, the pork and beef should easily fall off. Remove the skin.
• Cut the meat into pieces and arrange it on plates. Slice the boiled carrots into very thin rings.
• Arrange a pork layer in a dish with high sides and spread around the carrot rings.
• Pour in enough of the hot strained broth to cover the meat. Refrigerate overnight or until firm.
• Serve with red horseradish-and-beet relish.