Wash all the meats properly using a brush and place them in a pan.

Add water to the pan to cover the meats with 2-3 cm (1 inch) to spare.

Place the pan over very low heat and leave to simmer for 5-6 hours. Do not cover with the lid. From time to time remove the foam that forms on the surface. If you are using a multicooker, simply set it to simmer for 5-6 hours, nothing else to be done. Do not add any more water. 

30 minutes prior to switching off the heat, add salt to taste, black peppercorns, and bayleaf.

Once the meat is soft and falls off the bone, turn the heat off. Take the meat out of the stock and let it cool.

Remove bayleaf and peppercorns from the stock and strain it through gauze. It will help achieve clear stock that is necessary for kholodets to be transparent. 

Separate the meat from the bones carefully. Make sure to remove all the smallest bones and the nails from chicken feet. No-one wants to find them in their kholodets, like I once did. 

Peel garlic cloves and grate them. Mix the garlic with meat pieces. 

Arrange pieces of meat in a dish (for this amount of meat we used three dishes). Then pour the stock over meat pieces. 

Place in the middle section of the fridge to set overnight. 

Serve with mustard or horseradish.