Jellied chicken feet
Description
Холодец is always delicious, especially with black bread and horseradish. And even better — with hot potatoes. Here is a simple recipe for making kholodets from chicken feet. Tasty and affordable. Give it a try. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Prepare the ingredients for the jellied meat. The amount of water is approximate — it should just enough to fully cover the meat.
- 2
Step 2
2. Place the chicken feet in a deep container. Cover completely with boiling water and leave for a couple of minutes to let the feet steam. This is done to make them easier to peel.
- 3
Step 3
3. Remove the skin from the feet, remove the toes or cut off the part where the nail was. The rest of the meat also needs to be washed.
- 4
Step 4
4. Place half of the chicken (for convenience, I cut it into pieces), the feet, the peeled onion, and the whole carrots into a pot.
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Step 5
5. Pour water over and bring to a boil. Cook on low heat for 3 hours from the moment of boiling. Skim off the foam with a slotted spoon.
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Step 6
6. After three hours, the aspic is almost ready. Remove the meat, add the spices to the broth, and simmer for 5 minutes. Season with salt to taste.
- 7
Step 7
7. Let the meat and feet cool down a little so that you can pick them up with your hands.
- 8
Step 8
8. Separate the meat from the bones — this work is meticulous and requires attention, as the bones are small.
- 9
Step 9
9. The onion can be discarded, and use the carrots to make decorations for the aspic. If you plan to flip the aspic before serving, place the decoration on the bottom; if not — on top.
- 10
Step 10
10. Place the meat on top for garnish.
- 11
Step 11
Pour the broth over the meat and refrigerate for 4–6 hours to set, or preferably overnight.
- 12
Step 12
12. Before serving, flip the mold so the decoration is on top. Enjoy!