Rinse the meat well and fill it with water so that it covers everything. Bring to a boil, cook for several minutes. After draining, rinse the meat and fill it with clean water so that it covers the meat with 3 fingers. After boiling, simmer for 5 hours.
Add peeled vegetables, bay leaves, peppercorns and salt to taste in a saucepan. Cook for 1 hour.
Strain the broth through cheesecloth several times. Separate the meat from the bones and sort it into fibers, cut the carrots into circles.
Transfer a few slices of carrots and a sprig of dill to the bottom of the plate, if desired.
Put the meat on top of the carrots, fill everything with broth. Put the jelly in a cool place until it solidifies.
Serve with mustard or horseradish.
Jellied chicken is tasty, satisfying, fragrant and not fat. Cooking is quite simple, but it will take a lot of time since the meat needs to be cooked for a long time, and the jelly itself freezes for more than one hour. This dish will perfectly decorate any holiday table, serve with horseradish or mustard - these sauces will complement the taste of jelly.