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.