Creating Kholodets is a labor of love, involving patience and precision. Follow these steps to prepare this festive delicacy:

Preparation

1. Prepare the Meat:
   • Clean the pork hocks, beef, and chicken thoroughly under cold running water. Trim any excess fat and impurities.
   • Place the meats in a large pot and cover with cold water. Bring to a boil and allow it to simmer for about 5 minutes.
   • Drain the water, rinse the meats again to remove any scum, and return them to the pot.
2. Cook the Broth:
   • Add 2 liters of fresh cold water to the pot with the meats.
   • Add the onions, carrots, bay leaves, and peppercorns.
   • Bring the mixture to a gentle boil, then reduce the heat to a low simmer.
   • Cover the pot and let it simmer for approximately 3-4 hours, or until the meats are tender and the broth is rich and flavorful.

Assembling the Aspic

3. Strain the Broth:
   • Once the meat is cooked, remove it from the pot and set aside to cool.
   • Strain the broth through a fine sieve into a clean bowl to remove spices and vegetable solids.
4. Prepare the Meat:
   • Once cooled, shred the meat into small, manageable pieces, discarding any bones and excess fat.
   • Peel and slice the garlic cloves thinly.
5. Layer the Ingredients:
   • Arrange the shredded meat evenly across the bottom of a large serving dish or several smaller molds.
   • Distribute the sliced garlic evenly over the meat layer.
6. Form the Aspic:
   • Pour the strained broth over the meat and garlic layers, ensuring the liquid completely covers the meat.
   • Let the dish cool to room temperature before transferring it to the refrigerator.
7. Chill the Aspic:
   • Allow the Kholodets to chill in the refrigerator for at least 6 hours, or overnight, until it solidifies into a firm jelly.