Hendlsulz

Boil the gutted and well-cleaned chicken with onion and bay leaf in chicken stock or chicken broth for about 45 minutes until lightly simmering and let cool in the liquid.

Meanwhile, clean and slice the mushrooms. Clean the carrots with a sharp knife and slice them as well.

Melt the butter in a saucepan and saute the carrots in it with a little chicken stock until tender to the core. Add the mushroom slices and sauté them briefly as well.

Meanwhile, remove the chicken from the cold soup, peel off the skin and remove any fat deposits. Remove the meat from the bones and cut into even strips.

Cut the ham or G’selchte into small cubes, mix with the removed chicken meat and place in a round glass bowl lined with cooked egg slices.

Mix the carrots and mushrooms together with the braising juice into the meat. Soak the gelatin sheets in cold water according to the instructions and squeeze them out. E

Bring to a boil about 1/2 l chicken soup or chicken stock with wine and apple balsamic vinegar, add salt, pepper and the herbs.

Stir in squeezed gelatin and dissolve in the hot liquid. Pour the liquid into the bowl over the meat and let cool, covered, at room temperature.

Then first place in the refrigerator and let set overnight.

Place the bowl briefly in hot water before turning out, as the brawn will then be

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