Chicken feet jelly
Description
The appetizer is prepared quickly and easily. So, let's start making chicken feet aspic (kholodets). 1. First, check the chicken feet for any remaining feathers. If there are any, pluck them out or singe the chicken feet. 2. Then cover the chicken feet with cold water and soak for one hour. As the water fills with blood, drain it and replace with fresh water. This is necessary for a clear aspic — otherwise it will turn cloudy. 3. Now place the feet in a deep pot, add peeled onion, cover with water, and put on the heat. When the water boils, skim the foam, add gelatin, and reduce the heat. Simmer on low heat for another one and a half hours. 4. Then remove the chicken feet and separate the meat from the bones and skin. If you prefer aspic with skin, leave it with the meat. Discard the bones. 5. Pass the chicken meat together with garlic through a meat grinder or chop with a knife. 6. Distribute it into aspic molds and pour the broth over it. 7. Place in the refrigerator until fully set — approximately 4 hours. Serve with fresh dill. Serve the appetizer at the table.