500g chicken legs
500g chicken  thighs, bone-in
150g chicken breast
1 carrot
Parsley root
1 onion, whole, unpeeled
2 bay leaves
1 teaspoon allspice
1 teaspoon salt
1 teaspoon black pepper
A small handful of cranberries
Parsley leaves

Horseradish cream
100g sour cream
1 tablespoon horseradish
1 teaspoon Dijon mustard
Pinch of salt

Place the meat in a pot along with cold water so the meat is fully covered. Bring to a boil until foamy. Drain, rinse the chicken and pour water over it again. Bring to a boil.
Remove the foam as it begins to form. Add the carrot, parsley root, onion and allspice. Reduce the heat to low, cover with a lid and simmer for 30 minutes. Remove the thighs, fillets, carrot, parsley root. Add bay leaves, salt, pepper, parsley, and continue simmering. Pull the meat apart, slice the vegetables thinly.
Layer the parsley leaves, vegetables, cranberries and pulled meat in the dishes. Pour the broth over. Cover in cling film. Refrigerate overnight.
Serve with horseradish cream.