Homemade Boiled Sausage

Cover the chicken with cold water, and once it comes to a boil, add the carrot, onion (sear quickly over high heat beforehand), bay leaf, black peppercorns, and salt.

Simmer for 1.5 hours, and boil 1 beetroot at the same time.

Remove everything from the broth, keep the broth simmering to reduce it by about 2-3 times until rich and concentrated (you will need 400 ml). Discard the vegetables, and remove all bones from the chicken.

Dissolve the gelatin in the hot broth, add the chicken meat, spices (pepper, coriander, nutmeg, paprika), 3 tbsp of grated beetroot juice, and blend until smooth.