Romanian chicken salad with sour cream and horseradish

Ingredients

• 1 chicken, approximately 1 kg in weight
• 500 g of vegetables for making broth (carrots, parsley root, celeriac, onion)
• 2 liters of water
• 1 to 2 tablespoons of finely grated horseradish
• 400 to 500 ml of thick, fresh sour cream
• 1 teaspoon of mustard
• ½ teaspoon of fine salt, plus more for the broth
• The juice of half a lemon
• 1 teaspoon of sugar
• Chopped parsley

Peel the vegetables, cut them into quarters, and place them in 2 liters of boiling water.

Place the whole chicken in the boiling broth, adding 1 teaspoon of salt. Simmer for about an hour, or until the chicken is cooked through and a fork easily pierces the meat.

Let it cool in the broth, then remove all the meat and cut it into small pieces.

Combine the sour cream with horseradish, mustard, salt, lemon juice, and sugar, to your liking.

Mix the sauce with the meat.

Arrange the salad on a shallow dish, smooth the surface, sprinkle with parsley, and refrigerate for 1-2 hours.

Serve as an appetizer.