Chicken and Vegetable Kholodets Terrine

Prepare the Chicken and Broth

1. Place the chicken thighs, peeled onion, bay leaves, and black peppercorns in a large pot. Cover with water and bring to a boil. Skim off any foam that rises to the surface.
2. Reduce the heat, cover, and simmer for about 60-75 minutes, or until the chicken is cooked through and tender. Remove the chicken and onion from the broth.
3. Strain the broth through a fine-mesh sieve into a clean bowl. Discard the solids. You should have about 1 liter of clear broth.
4. While the broth cools slightly, shred the cooked chicken into bite-sized pieces using two forks. Set aside.

Prepare the Vegetables and Jelly

1. Bring the strained chicken broth back to a simmer. Taste and season with salt as needed.
2. In a separate small saucepan, cook the chopped carrots in boiling salted water until tender-crisp, about 5-7 minutes. Drain and rinse with cold water to stop the cooking. Add to the shredded chicken.
3. Blanch the peas for 1-2 minutes in boiling water, then drain and rinse with cold water. Add to the chicken and carrot mixture.
4. In a small bowl, sprinkle the gelatin over 3 3/8 fl oz of the warm chicken broth, let it bloom for 5 minutes. Then, gently heat the mixture (do not boil) until the gelatin is completely dissolved.
5. Pour the dissolved gelatin mixture into the remaining warm chicken broth and stir well to combine.

Assemble and Chill

1. Lightly grease a terrine mold or a loaf pan (approximately 9x5 inches). You can also line it with plastic wrap, leaving an overhang for easy removal.
2. Spoon the chicken, carrot, and pea mixture evenly into the prepared terrine mold.
3. Carefully pour the gelatinous chicken broth over the ingredients, ensuring they are fully submerged and no air pockets remain. Gently tap the mold on the counter.
4. Cover the terrine mold tightly with plastic wrap or a lid. Refrigerate for at least 6 hours, or preferably overnight, until the kholodets is firm and set.

Serve

1. To serve, invert the terrine onto a serving platter. If using plastic wrap, use the overhangs to lift it out. Remove plastic wrap if used.
2. Slice the kholodets into thick portions using a sharp knife dipped in hot water. Garnish with fresh dill.